A little food history:
Tapa is dried or cured beef, mutton or venison, although other meat or even fish may be used. Filipinos prepare thin slices of meat and cure it with salt and spices as a method of preserving it.
Tapsilog is the term used when tapa, garlic-fried rice (si nangag), and fried egg (itlog) are combined into one meal, which is served primarily during breakfast.
How to cook:
What you need:
1 kg lean beef (beefsteak cut, round, or rump), sliced 1/4 inch thick, P250
Salt, P3
Ground black pepper, P3
Sugar, P10
2 tbsp finely chopped garlic, P10
1/2 tsp distilled white vinegar, P10
Soy sauce (optional), P10
Vegetable oil, P10
MSG (vetsin)
Cooking Instructions:
Use the meat pounder to tenderize and thin out the meat.
Place the meat into the stainless steel bowl, together with salt, pepper, sugar, chopped garlic, MSG, white vinegar, and 3 to 4 tbsp of soy sauce. Mix well.
Transfer everything to a plastic container, and let meat marinate for about 12 hours in the refrigerator. Remove and mix again.
You can opt to repack and freeze the meat for a later date. When the meat is ready to be served, fry in a hot pan, using vegetable oil.
Tip:
Tapa is usually eaten together with fried rice and egg.
Enjoy! Kainan na!!
