The Pepper Guide to Simbang Gabi Breakfast #8: Tapa Omurice

July 26, 2020

In a past life, I started my career in the most millennial way, by taking photos almost every night at events and parties. It was a dangerous way of living, but fun and something I often look back on without regret. Each night ran into an early morning, and the most memorable part would be the considerably more sober part of the evening, when friends gathered over breakfast tables.


It was during this life that my appreciation for tapa turned into an obsession—every joint that was open past three in the morning served the breakfast staple, and I’ve eaten it in more variations than I can (slightly) remember. From Whistlestop to Sinangag Express to Rufo’s to Rodic’s, I’ve seen and loved it all.

Tapa Omurice

Total Time: 1 and 1/2 hours (1 hour marination)
Yield: 1-2 servings

Ingredients: Tapa

  • 200 grams sirloin, thinly sliced
  • 2 garlic cloves, minced
  • 2 tbsps vinegar
  • 2 tsps soy sauce
  • 1 tsp sugar
  • 1 tbsp oil

Note: You can use store-bought tapa.

Procedure: Tapa

  1. Mix all the ingredients and marinate for at least 1 hour.
  2. Drain the meat and fry the pieces until they have browned.
  3. Cut into thin strips. Set aside.

Ingredients: Omurice

  • 1 1/2 cups cooked white rice
  • 2 garlic cloves, minced
  • 3 eggs, beaten
  • salt and pepper, to taste
  • 1 tbsp oil
  • ketchup and atchara, for garnish (optional)

Procedure: Omurice

  1. Sauté the garlic in oil until lightly browned. Add the rice and cook over high heat until thoroughly mixed. Season with salt and pepper, set aside as the filling.
  2. Beat the eggs well without incorporating too much air (Use chopsticks instead of a whisk). The bubbles make the egg more fragile when cooked. Add salt.
  3. In a non-stick pan lightly coated with oil, add the egg and swirl over low heat. Once the egg is half cooked, remove from the heat and add the garlic rice.
  4. Arrange the tapa in the center of the rice and slowly fold the egg over itself to form a torpedo. The residual heat will continue to cook the egg.
  5. Flip onto a plate and serve with ketchup and atchara.
Pam Santos Pam Santos

Pam Santos is a food and lifestyle photographer. In her free time, she can be found at the local supermarket, home department store, or cooking in her kitchen. She also started This Is Why You're Drunk, a photographic documentation of Manila's youth and their clubbing habits.

2 comments in this post SHOW

2 responses to “The Pepper Guide to Simbang Gabi Breakfast #8: Tapa Omurice”

  1. Yanna says:

    Why does this recipe have the same preview image as the Crispy Corned Beef Rosti?

  2. Reina Tsukada (kittyloveswolf) says:

    Yummy!! interesting. Japanese food with Filipino style in it 😀

    YouTube: Reina Tsukada

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