Filipino breakfast: cured beef, garlic rice and fried egg (Tapsilog)

1. Cut the cured beef into thin strips and marinate for at least 30 minutes (ideally overnight) in a mixture of soy sauce, vinegar, sugar, crushed garlic and pepper.

2. For the garlic rice, chop the garlic and fry gently in the oil until golden; lift out half for garnish.

3. Crumble the cold, day-old rice into the garlic oil, season with salt and stir-fry over high heat for 4-5 minutes until every grain is hot and fragrant.

4. Put the beef with its marinade and the water into a pan and cook uncovered until the liquid has evaporated, then fry in a little oil until lightly caramelised.

5. Meanwhile fry the eggs sunny side up in oil, keeping the yolks runny.

6. On each plate arrange rice, tapa and a fried egg, sprinkle the rice with fried garlic and serve with a vinegar dip.

Tip: The name combines tapa (meat), sinangag (garlic rice) and itlog (egg) – the most popular of the "silog" breakfasts in the Philippines. The garlic rice is best made with cold, day-old rice.