Tapas is the name of a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as chopitos, which are battered, fried baby squid). In North America and the United Kingdom, as well as in select bars in Spain, tapas has evolved into an entire, and sometimes sophisticated, cuisine. In these countries, patrons of tapas restaurants can order many different tapas and combine them to make a full meal.

The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them. Also, in some countries it is customary for diners to stand and move about while eating tapas.

But in the Philippines, Tapas is popularly served during breakfast and delicately put it
alongside of garlic fried rice. It comes as well with fried eggs and tapas evolved in so many varities and acronyms such as tapsilog(tapa, sinangag[fried rice], itlog[fried egg}].

Ingredients:

1 kilo beef sirloin, thinly sliced cut
1 1/2 Tablespoon + 1/2 teaspoon salt
7 Tablespoon white sugar
1 teaspoon minced garlic
1 tsp. ground black pepper
2 1/2 tablespoon soy sauce
3 1/2 tablespoon vinegar
1/2 cup oil

Directions:

Combine black pepper, sugar, garlic, salt, soy sauce and vinegar in a mixing bowl.
Coat each piece of beef in the mixture, making sure to coat all sides well.
Arrange beef in a marinating pan. Pour any extra marinade over beef, refrigerate overnight. When ready to cook, heat 2 tablespoons of the oil in a frying pan.

Fry beef slices in batches, just until cooked through. Add more oil whenever necessary
to finish frying all the beef slices. Drain beef on paper towels. Serve with rice topped
with fried egg and sliced tomatoes.