Tapsilog is a Filipino breakfast dish made of tapa (marinated beef), sinangag (garlic fried rice), and itlog (fried egg).

What cut of beef works best for Tapsilog?

Thinly sliced sirloin or tenderloin yields the best texture and absorbs marinades well.

Can I make Tapsilog ahead of time?

Yes—marinate beef overnight or freeze portions for up to 2 months. Cook rice and eggs fresh for the best texture.

How do I get tender beef tapa?

Use a little cola or baking soda in the marinade, and avoid overcooking to retain juiciness.

What’s the best vinegar for serving?

Spiced cane vinegar (sukang maanghang) balances the richness of the beef and garlic rice beautifully.

Tapsilog Recipes

A curated collection of Tapsilog recipes—Filipino breakfasts featuring marinated beef tapa, garlic fried rice, and fried eggs. Explore classic, modern, and Chef RV-style versions with authentic flavours.

Tapsilog is the heart of Filipino breakfast culture—a trio of beef tapa, garlic fried rice, and fried eggs that captures the perfect balance of savoury, sweet, and tangy. From homestyle recipes to Chef RV’s elevated take, this topic brings together the best variations of Tapsilog recipes for every taste and cooking style.

New and updated recipes under this topic auto-populate below.

Quick picks (choose your vibe)

Classic & authentic – Derek Chen’s traditional tapa with MSG and calamansi
Sweet-savory twist – Asia Makes’ version with coconut sugar and cola tip
Home-style comfort – Candyskusina’s garlic-forward breakfast plate
Restaurant-style – Zach Karpen’s rich garlic rice and crispy eggs
Chef’s pick – Chef RV’s signature blend with baking soda and cola marinade

Pantry & prep essentials

Core: soy sauce, garlic, calamansi or vinegar, brown sugar, black pepper
Meat: thinly sliced beef (sirloin, tenderloin, or sukiyaki cut)
Base: jasmine rice (day-old), eggs, oil, salt
Tools: skillet, rice cooker, mixing bowl, tongs, storage containers

Make-ahead & storage (at a glance)

Item	Fridge (days)	Freezer (months)	Reheat tips
Beef tapa	2–3	2–3	Pan-fry from thawed
Garlic rice	2	Not ideal	Reheat in wok with oil
Fried eggs	1	Not recommended	Cook fresh for best texture

Food safety: Always cool cooked rice promptly and refrigerate below 5°C. Reheat thoroughly before serving.

Compare popular styles

Recipe Source	Time	Sweetness	Richness	Difficulty	Signature Element
Derek Chen (Authentic)	45m	★★☆☆☆	★★★☆☆	★★☆☆☆	Calamansi + MSG depth
Zach Karpen (Ultimate)	40m	★★☆☆☆	★★★★☆	★★☆☆☆	Crispy eggs + rich rice
Asia Makes (Modern)	35m	★★★☆☆	★★★☆☆	★☆☆☆☆	Coconut sugar balance
Candyskusina (Classic)	35m	★★☆☆☆	★★★☆☆	★☆☆☆☆	Garlicky home-style aroma
Chef RV (Elevated)	25m	★★★☆☆	★★★★☆	★★☆☆☆	Baking soda + cola method

Techniques that make the difference

Thin-slice beef for fast marination and tender texture
Marinate overnight for full flavour penetration
Add cola or baking soda to tenderise the meat naturally
Use day-old rice for ideal fried rice texture
Sear beef on high heat to caramelise the sugars beautifully
Serve with spiced vinegar for an authentic Filipino finish

Common mistakes & quick fixes

Beef turns tough → Slice against the grain and marinate longer
Rice sticks or clumps → Use leftover rice and fry over high heat
Tapa too salty → Add sugar or a splash of water while frying
Eggs burn quickly → Lower heat and spoon oil over whites
Lacks aroma → Toast garlic until golden before adding rice

Serving ideas

Classic plate – tapa, garlic rice, and egg with tomato slices
Meal-prep bowls – individual tapa portions with rice and vinegar
Weekend brunch – serve family-style with atchara and brewed coffee
Fusion twist – tapsilog sliders or wraps for on-the-go breakfast

This Tapsilog Recipes hub celebrates Filipino comfort at its finest—each version carrying its own twist but always anchored by the flavours of home: garlic, soy, and sunshine-yellow yolks. 🇵🇭