I served prime rib for our Christmas eve dinner and sure enough we had leftovers. So for Christmas day brunch I decided to make “tapa” from it. Tapa in tagalog is dried/cured meat which is then fried or grilled before serving. I didn’t exactly cure my meat but just quickly marinated it in a bit soy sauce, pepper and garlic powder. These are the seasonings that I use to make beef tapa. Then pan fried it in a little oil until both sides are seared and crisp at the edges.
This is then served over a bed of garlic fried rice and 2 sunny side up eggs. Sprinkle some garlic chips for that extra flavor.
