Thursday, July 9, 2009

Filipino Tapa



Originally, Tapa is the name of a wide variety of appetizers in the Spanish cuisine. It is a traditional dish of salt-cured beef, fried and eaten as a full meal, usually for breakfast with garlic-fried rice and fried eggs, along with a chili-vinegar dip.
There is also a sweet variant of tapa, with the sugar added. Anotheris the (wet) type, which has strips of beef cooked in water, vinegar, and soy sauce and flavored with calamansi, garlic, and sugar.The ingredients and preparation are almost the same with the Filipino Beef Steak. Only, my tapa recipe has artificial sweetner in it, instead of sugar.

What You Will Be Needing:

1/2 K Sirloin Beef ( Beef Steak cut is good)

1 cup soy sauce

1/4 cup Calamansi juice ( i like it on my steak)

3 small packets of Equal

2 pinches of salt and pepper

2 tbsp vinegar

5 cloves garlic minced

How To:

Marinade

Cut beef into tiny pieces. If you're using beef steak cut, tenderize the meat first. Ask your local market meat vendor to cut your steak thinner than the usual.

In a container, mix the meat pieces with the rest of the ingredients.

Marinate over night.

Cooking

Separate meat from the marinade
In a frying pan put marinated meat and 1/4 cup water

Bring to boil until dry

Stir meat continuously until meat is cooked. Add oil if necessary

Best served with tomato and onion salad.
Most of the time we serve Tapa with sunny side up egg. We call the dish TAPSILOG (tapa, with sinangag (fried rice) and egg). It is served during breakfast in restaurants and at our very own homes.
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