Posted in Restaurant Hopping, Sweets for the Sweet, The Flavors of Asia

Fortification:Beef and Chocolate Cake for Breakfast

Tapsilog and Orange Juice

Okay, so I owe you all an apology for not blogging for over a week.  Life has been quite hectic of late and things have been utterly haywire.  But, never fear: I’m all right and am back to writing about food, fun, and everything in between.

During these stressful times, skipping breakfast should never be an option.  One needs the nutrients to get going, to survive the gruesome commute, to deal with a million horrendous cares.  While it’s all well and good to grab a polystyrene cup of coffee and a doughnut / sandwich / kariman / meat bun, actually sitting down to breakfast and relishing every single bite actually helps keep stress at bay.

Beef, eggs, and savory rice

Given the fact that I’m somewhat anemic, beef has been my protein source of choice these days.  If prepared correctly, it can be meltingly tender, truly flavorful, and most satisfying.  For this reason, tapang baka (smoked beef) is what I order whenever I’m breakfasting out.  It is absolutely meaty, really savory, and you do need a proper fried egg and some savory sinangag (fried rice with garlic) to provide mild counterpoints to the robustness.

The tapsilog (tapa, sinangag, and fried egg plate) over at Dell’s Food Hall at the Equitable Bank Center is one good example.  The beef is a bit tough, but it’s been tenderized a bit by its being braised in a mix of soy sauce, whole black pepper corns, sugar, star anise, and fresh red onions.  It is good and, yes, it gives you a much needed boost to kick-start your day.

A square of chocolate fudge cake

Now, call me crazy, but there are mornings when even a good helping of rich beef isn’t enough to spark up your get-up-and-go.  In my case, a nice big square of chocolate fudge cake serves to wake me up.  Yes, I know it’s a mad idea, but it works for me – and shouldn’t it work for you, as well?  😉



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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