Easy Tapsilog Sushi Bake For Your Loved-ones! - The Public Servers

Craving for something that is only available outside? Worry no more because today, we gonna teach you how to cook your satisfying, 'Tapsilog Sushi Bake'! Budget-friendly and easy to make at your comfort!

Tapsilog Sushi Bake Ingredients

1 cup short grain rice (dinorado), rinsed

1/2 cup glutinous rice (malagkit), rinsed

1 1/2 cups water, or as needed

1 500-gram pack beef tapa, finely chopped

2 large eggs, beaten slightly

1 cup quick-melting cheese, grated

1/2 cup mayonnaise

spiced vinegar, to serve

pickled vegetables (atsara), to serve

banana ketchup, to serve

nori sheets (dried seaweed), to serve

1/4 cup cooking oil

1 head garlic, chopped

How to make it?

1. Cook the rice in a rice cooker. After cooked, fluff the rice and let cool until warm. Transfer approximately 3 cups cooked rice into an 8-inch round glass baking dish. Then set it aside.

2. Meanwhile, using a large frying pan set it over medium heat, then heat oil. Add garlic and cook until toasted is achieved. Remove from the heat, leaving the oil in the pan. Sprinkle half the garlic over the rice, reserving the remaining toasted garlic to serve on the side.

3. Add the tapa to the pan with the remaining oil. After that, spread out the tapa in a single layer in the pan to minimize steaming and let it cook for a while. Simmer the tapa until all the juices evaporated and begin to fry in the oil. Saute, stirring to prevent burning, and cook until the tapa caramelized. Remove from heat and set aside.

4. In the same pan, cook and scramble the eggs to your satisfaction. Remove from the heat and set it aside.

5. Preheat the oven to 350 degrees F or 180 degrees C.

6. Mix the following: mayonnaise and cheese in a bowl. Scatter the following: cooked tapa and scrambled eggs over the garlic-topped rice. Cover the tapa and eggs with 'cheese-mayo mixture'. Place in the preheated oven and bake for 20 minutes or until the cheese achieved melted and begun to change its color to brown. Serve while hot with seasoned crispy nori sheets, atsara, vinegar, and banana ketchup.     

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