I was searching the internet about Tapas, and I ended up in a site featuring Spanish Tapas, but it is kind of different from the Tapa that I know. Anyway, Tapa in Filipino is a beef marinade - cured and usually dried. This Filipino tapa recipe is fried and served together with eggs and atsara (pickled papaya strips), and the menu is called Tapsilog.
The term tapa however, has mostly become associated with this form of cured meat and tinapa (literally "made into tapa") with smoked fish. Filipinos prepare thin slices of meat and cure it with salt and spices as a method of preserving it.
So, how do we make tapa? There are two ways, I suggest you choose the easiest. Also, below is a video showing how to do it.
Method 1: No drying needed
Materials needed:
Meat pounder
Stainless steel bowl
Plastic container
Frying pan
1 kg. lean beef (beefsteak cut, round, or rump), sliced 1/4 inch thick
Salt, Sugar, Ground black pepper
tbsp. finely chopped garlic
1/2 tsp. msg
2 tbsp. distilled white vinegar
Soy sauce
Vegetable oil
Procedure:
1. Use the meat pounder to tenderize and thin out the meat.
2. Place the meat into the stainless steel bowl, together with salt, pepper, sugar, chopped garlic, MSG, white vinegar, and 3 to 4 tablepoons of soy sauce. Mix well.
3. Transfer everything to a plastic container, and let meat marinate for about 12 hours in the refrigerator. Remove and mix again.
4. 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. Tapa is usually eaten together with rice and egg.
Method 2: You need bamboo sticks and you have to dry the tapa under the sun
Ingredients:
beef - 1 kg
salt - 3 tbsp
sugar - 3 and 1/2 tbsp
prague powder - 1/2 tsp
vetsin (optional) - 1/2 tsp
garlic - 1 and 1/2 tsp
ground pepper - 1/4 to 1/2 tsp
Utensils:
knife
measuring spoons
chopping board
tray
mixing bowl
Procedure:
1. Slice mat 1/8 - 1/2 cm thick.
2. For every kilo of sliced meat, mix salt, sugar and other ingredients.
3. Pierce meat with bamboo sticks and dry under the sun.
4. Place dried meat in clean container.
5. Store at room temperature for 2 days in a clean dry place.
Video showing how to make tapa:
The term tapa however, has mostly become associated with this form of cured meat and tinapa (literally "made into tapa") with smoked fish. Filipinos prepare thin slices of meat and cure it with salt and spices as a method of preserving it.
So, how do we make tapa? There are two ways, I suggest you choose the easiest. Also, below is a video showing how to do it.
Method 1: No drying needed
Materials needed:
Meat pounder
Stainless steel bowl
Plastic container
Frying pan
1 kg. lean beef (beefsteak cut, round, or rump), sliced 1/4 inch thick
Salt, Sugar, Ground black pepper
tbsp. finely chopped garlic
1/2 tsp. msg
2 tbsp. distilled white vinegar
Soy sauce
Vegetable oil
Procedure:
1. Use the meat pounder to tenderize and thin out the meat.
2. Place the meat into the stainless steel bowl, together with salt, pepper, sugar, chopped garlic, MSG, white vinegar, and 3 to 4 tablepoons of soy sauce. Mix well.
3. Transfer everything to a plastic container, and let meat marinate for about 12 hours in the refrigerator. Remove and mix again.
4. 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. Tapa is usually eaten together with rice and egg.
Method 2: You need bamboo sticks and you have to dry the tapa under the sun
Ingredients:
beef - 1 kg
salt - 3 tbsp
sugar - 3 and 1/2 tbsp
prague powder - 1/2 tsp
vetsin (optional) - 1/2 tsp
garlic - 1 and 1/2 tsp
ground pepper - 1/4 to 1/2 tsp
Utensils:
knife
measuring spoons
chopping board
tray
mixing bowl
Procedure:
1. Slice mat 1/8 - 1/2 cm thick.
2. For every kilo of sliced meat, mix salt, sugar and other ingredients.
3. Pierce meat with bamboo sticks and dry under the sun.
4. Place dried meat in clean container.
5. Store at room temperature for 2 days in a clean dry place.
Video showing how to make tapa:
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