This well-known institution in the University of the Philippines, Diliman, has been catering to hungry students and faculty and curious visitors alike, satisfying tummies with its incredible savory-sweet tapa flakes which are utterly tender to the bite and mix readily with a hot plateful of garlic rice and a sunny-side up egg.
The secret is really in the combination of brown sugar, soy sauce, garlic powder and pepper which you boil the sirloin in before you serve it—it’s that mixture which provides the flavorful hit that has you grabbing the vinegar bottle and wondering if there’s enough for a second helping of this addictive treat. Perfect at any time of the day with some sliced tomatoes on the side, there’s a reason why this university stall eventually expanded to cater to more customers—its tapsilog is so good that you can eat it every day.
- 500 g beef sirloin tapa cut, slice into 1 cm strips against the grain
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 1 tsp oil
- 2-4 cups water
- garlic rice, to serve
- sunny side up egg, to serve
- tomato wedges, to serve
- Boil together beef, sugar, garlic powder, pepper, oil and water.
- Boil until beef is tender and easily pulls apart.
- Once tender, drain from liquid and flake/ shred the meat. Leave the liquid in the same pan.
- After shredding meat, put back in liquid and continue cooking until all the liquid has evaporated.
- Turn off fire and set aside.
- Put rice on plate, top with shredded beef.
- Serve with fried egg and tomato wedge on the side.