Wednesday, January 25, 2012

Tapsilog and Kisir

This is a cross cultural dish and a really good breakfast. Try something different! Tapsilog is a typical Philippine breakfast and kisir is a Turkish tabbouleh.


The day before you make this, prepare the meat. You can use chicken, beef, pork or whatever you wish. I had a tray of pork chops so that is what I used for my tapsilog.

In a bowl, mix together 2 1/2 T.sugar, 1 1/2 tsp. salt, 2 tsp. paprika, 1/2 tsp. black pepper, 6 T. lime juice and 4 diced garlic cloves.


Trim the fat off of the meat.

Cover it with wax paper.


Pound it until you have a very thin piece.


Place it in a bowl or dish and brush it with the marinate. Layer all the pieces of meat, brushing as you go. Pour remaining marinate over the meat, cover it with plastic and refrigerate it overnight.




This is the first time I made kisir and I now prefer it to regular tabbouleh. This version is very flavorful. Place 2 cups of bulgar in a bowl.


Measure 3 tablespoons of tomato paste.



Add 2 cups of boiling water to the tomato paste.


Pour it on the bulgar. Let it sit until it absorbs all of the water and then fluff up the bulgar.


Add some diced cucumber, tomatoes, red peppers and green onions.


Chop a bunch of parsley and add it too. Add some chopped olives. Add 3 tablespoons of olive oil, 4 tablespoons of lemon juice, 2 minced garlic cloves and salt and pepper to taste. If you have sumac powder, sprinkle it over the top of the salad.

Tapsilog is almost always served with garlic rice. Prepare your rice according to package directions and add 6 diced garlic cloves to the pot. I used brown rice.


Heat a heavy skillet to prepare the meat. A cast iron skillet works very well. Add a bit of olive oil to the skillet and brown the meat over high heat.


Doesn't this look good? The flavor is wonderful! I think this is a great way to prepare meat in general. This would be wonderful sliced into strips and added to a salad. It also would make a very flavorful sandwich.


Sorry for the bad photo! Serve the meat with the rice along with a fried egg. Usually this is served with a tomato salad but I served it with the kisir. This sure beats regular old bacon and eggs.

11 comments:

TARYTERRE said...

Think the pictorial is a GREAT help. My international menus here pale in comparison to yours. These dishes simply LOOK delicious. Never heard of Tapsilog or Kisir before. I have made tabbouleh, though.

thecottagebythecranelakeolof1 said...

This is something for me, but as a lunch :-) I can't eat anything fried as early as breakfast :-) :-)

Have a great day!
Christer.

Pricilla said...

I opened your blog, read the title and wanted to say, god bless you.
heh

Looks mighty tasty!

Beverly@Beverly's Back Porch said...

What a great way to prepare the meat. I agree that the kisir looks much more flavorful than regular tabbouleh. Can't want to try this. Just had a bowl of your wild rice soup. Fabulous!

laurie said...

better than plain old bacon eggs???
I'd say!! wow!

Phoebe said...

Wow, looks wonderful!... back to my grocery list...

Barbara F. said...

I tried a couscous recipe where it was "ccoked" with canned tomatoes and similar ingredients added to it and it was very delicious. I think any meat prepared like this would be great for lunch and dinner, too. xo

Guillaume said...

Interesting mix. Pork in a (part) Turkish recipe? How original! I love the addition of an egg in meat recipes, don't know why. You have been blogging very exotic dishes recently.

christinalfrutiger said...

Mmmmm, that bulgar salad looks wonderful! I bet it would be good cold too...I'll definitely have to try this!

SharleneT said...

Love having another recipe for using my bulghur. And, will have to try the meat preparation, too. Thanks for sharing. This looks delish.

Danielle said...

Phenomenal meat! I made this on Saturday with pork and it was so great. I am keeping the marinade recipe for chicken wings. Another home run!