Beef Tapa

Beef Tapa is a really popular Filipino breakfast. The full name - TAPSILOG - is a combination plate of TAPa, SInangag (fried rice), and ItLOG (egg). It's served with a side of sliced tomato or a spicy vinegar dipping sauce.


  • 1 kg ribeye, sliced thin
  • 1/2 cup soya sauce
  • 1 tbsp vinegar
  • 3 Calamansi fruit, juiced
  • 3 cloves garlic, crushed
  • 1 tbsp brown sugar
  • 1 tbsp oil for frying


  1. Mix everything and let marinate for at least 2 hours.
  2. Heat up oil and add beef. Stir and let cook for 5 mins and serve.
  3. Serve with garlic fried rice and egg.


Taho is a snack food made from silken tofu and tapioca pearls. This staple comfort food is popular all over the Philippines and taho sellers can be found in every town and city.


  • 200 g soya beans
  • 1 litre water
  • 1/2 tsp gypsum powder dissolved in 1/4 cup water - put in a pot with lid

To serve

  • Sugar syrup
  • Tapioca pearls


  1. Soak the soya beans overnight
  2. Remove skin from the beans and wash
  3. Using a blender, purée the beans with the water
  4. Using a cheesecloth, squeeze milk out from the beans
  5. Boil the strained milk for 10 minutes
  6. Pour the soya milk to the gypsum powder mixture. Do not stir from this point on - just skim the bubbles on the top and discard
  7. Cover and let sit for at least 45 minutes
  8. Scoop into a cup and serve with sugar syrup and tapioca pearls


Atchara is a pickle made from grated, unripe papaya. This dish is often served as a side dish for fried or grilled foods such as pork barbecue. I like to serve it as a side dish for the tapa.


  • 1 large green papaya, shredded
  • 1 medium green bell peppers, julienned
  • 1 medium red bell peppers, julienned
  • 1 medium size carrots, julienned
  • 2-inch ginger, julienned
  • 1 cup vinegar
  • 1 cup sugar


  1. Boil vinegar and sugar together
  2. Add all ingredients
  3. Boil for 1 minute, let it cool and serve

Diona Joyce is chef & owner of Toronto's Kanto & Tita Flips