Tapsilog (Tapa, Sinangag, Itlog)

Method

1. Combine the beef, soy sauce, calamansi, sugar, half the garlic and black pepper; refrigerate for at least 1 hour or up to overnight.
2. Heat 1 tablespoon oil in a wide pan over medium-high heat and cook the drained beef in batches for 2–3 minutes per side until browned and cooked through.
3. For the sinangag, heat 1 tablespoon oil in a clean pan, fry the remaining garlic until pale gold, then add the cold rice and salt lightly.
4. Toss the rice over medium-high heat for 4–6 minutes until every grain is hot, separate and lightly toasted; keep it warm.
5. Add the remaining oil to the pan and fry the eggs to the preferred doneness, ensuring the whites are fully set.
6. Divide the garlic rice among four plates and add equal portions of tapa and one fried egg to each plate.
7. Serve at once with atchara and spiced vinegar or toyomansi to balance the sweet-savoury beef.