Kulinarya Cooking Club June 2012: Tapsilog. Breakfast of Champions.

This month’s theme for our Kulinarya Cooking Club is “Only in the Philippines”. Tina from Pinay in Texas Cooking Corner and I are hosting this month and we wanted to focus on unique dishes that can only be found in the Philippines.

Being a Filipina, I love my rice. Growing up, it would be normal for me to have rice three meals in a day. So I thought it natural for me to chose a rice dish for the theme.

I love rice for breakfast. To make a complete meal, add egg and a meat.

What makes this dish unique to the Philippines is the name. Tapsilog. Filipinos like to abbreviate or replace words with acronyms. Tapsilog comprises of Tapa (Tap) sinangag (si) and itlog (log).

Tapa is cured beef. It’s beef that’s been marinated overnight and in some cases, dried then fried. I like my tapa not dried as it can get tough and chewy when not done right. I left out the drying step.

Sinangag is garlic rice. I love it. It’s rice that has been fried with lots of garlic.

Itlog is egg. An oozy, runny egg is essential for this dish.

Recipe:

For the tapa:

  • 700g thinly sliced beef tenderloin. I used sizzling steak
  • 1/2 cup vinegar
  • 3tbs soy sauce
  • 1tbs mushroom or dark soy sauce
  • Pinch salt

Marinate the beef with the rest of the ingredients. Leave overnight or at least 4 hours.

To cook: in a large frying place the beef and marinade in. Let the beef simmer in the marinade until it dries out. Add some vegetable oil to the pan and gently fry until slightly browned and cooked through,

For the sinangag:

  • 3cups of uncooked rice
  • 1bulb of garlic, peeled and roughly chopped
  • Pinch salt

To cook: cook the rice by absorption method. When cooked set aside to cool a bit. You can also use left over rice from the day before. When ready, add a little vegetable oil in a wok and gently fry the garlic till lightly browned. Add the rice and mix thoroughly and add the salt. Turn the heat to low and leave the rice to fry a little and for the garlic to infuse through. Mix every couple of minutes.

Fry the egg to your liking.

Bon appetite,

Cherrie

Kulinarya Cooking Club August-September 2011: Crema De Fruta

Kulinarya was started by a group of Filipino foodies living in Sydney who are passionate about the Filipino culture and it’s colourful cuisine.  Each month we will showcase a new dish along with their family dishes.  By sharing these recipes we hope you find the same passion and love for Filipino food as we do.

This month’s theme is : colours of the Philippine flag. Red, white, yellow and blue.

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This theme was very challenging.  All colours need to be represented in the dish without using artificial colouring.  We were allowed to use one colour as a prop.  I decided to make crema de fruta.  It had most colours of the flag: red, white and yellow and it is delicious.  It’s a cake topped with custard then covered with fruit.

I’ve made cream de fruta before many years ago. I’ve forgotten how good this tastes.  For the cake, I used my brown sugar sponge. I just used half the recipe, though you can bake the full recipe and freeze one of the cakes.

Recipe for Custard:

  • 300ml milk
  • 300ml cream
  • 6 large egg yolks.
  • 2 rounded tbs cornflour
  • 4 tbs caster sugar
  1. Bring the cream and milk to the boil in a non stick saucepan.
  2. Beat the egg yolks, cornflour and sugar together in a bowl, then gradually whisk in the hot milk and cream.
  3. Return the mixture to the pan and cook over a low heat, stirring constantly for about 10 minutes.  The mixture should be thick enough to coat the back of the spoon.  Do not let it boil or it may curdle
  4. Transfer to a bowl and leave to cool.
Fruit topping:
  • 825g can of tropical fruit salad mix in juice or syrup
  • 1 tbs of powdered gelatin
  1. Place the fruit mix into a mixing bowl and sprinkle the gelatin on top
  2. Let the gelatin sit for a minute or two then mix.
  3. Place in the microwave for 30 seconds to 1 minute to melt the gelatin.
  4. Set aside to cool a little.
To assemble the cake:
  1. Place the sponge cake in the cake tin you original baked it in so it’s the exact size.
  2. If the cake is taller than the tin, trim off a couple of centimetres off the top.
  3. Carefully pour the cooled custard over the cake.  Smooth with a spoon.
  4. Spoon the fruit mixture on top.
  5. Refrigerate for at least two hours or until the topping has set.

Bon Appetite,

Cherrie