The rice is the biggest item, and it is not plain rice. Sinangag is day-old rice fried in garlic oil, and a 200g cup carries about 8g of oil, so it lands at 320 calories versus 260 for the same cup steamed. Then the egg is fried in more oil, 90 calories rather than the 70 of a boiled one. Between them, the oil on a tapsilog plate is about 150 calories before the beef.
The tapa itself is the leanest part of the plate. Beef tapa is thin-sliced sirloin or round cured with soy, garlic, sugar and vinegar, and 100g cooked is about 230 calories with 25g of protein. A tapsihan that uses fattier cuts or fries the tapa in lard will run higher, and some places add a spoon of the cooking oil over the rice as a finish. That spoon is 40 calories.
The silog family runs from about 520 to 700 for a standard plate. Cornsilog (corned beef) and bangsilog (fried bangus) are at the low end, tapsilog and tosilog sit in the middle at 650 to 660, and longsilog is the heaviest at 700 because sweet longganisa is a fatty sausage. The rice and egg are fixed at about 410, so the ulam alone decides the range.