Monday, July 03, 2006

Beef Tapa


In PI, beef tapa is usually served in carinderias, most commonly as part of tapsilog (tapa, sinangag (fried rice), at itlog (egg). But although I liked the taste then, I did not like it in that the beef cuts, however thin, were quite tough and chewy.

When I recently went to the Filipino store, I got this beef tapa marinade to try making my own, but I wanted it not too dry and chewy.

I used top round steaks and sliced them thinly, marinated overnight, then stir-fried in batches for 1-2 minutes over high heat using only about 1 tbsp of olive oil. I served it topped with chives, and with Rice-A-Roni. When prepared this way, it turns out to be so good, not dry or tough! As soon as hubby tasted it, he said "Hmmmmm, Honey, this is so good!"

Salamat uli ke Mama Sita, this is an addition to Filipino dishes hubby likes. Posted by Picasa


Ms. Vandermey said...

Hi Manang,

I've been looking for an easy tapa recipe. Try ko nga si Mama Sita. Nung minsan kasi palpak ang experiment ko. Sobrang alat. Thanks for this and I'm just glad that you're back.

Manang said...

Sa totoo lang, it was not that remarkably masarap for my taste buds, pero napapapikit pa si hubby pagnamnam, kaya sige lang, hain!

Lexie said...

Walang Filipino store sa area namin. I have to drive more than an hour away. I'm 10 weeks pregnant pa naman, tapos gustong-gusto kong kumain ng tapa. I tried to marinate it on soy sauce, vinegar and sprite for the whole 24 hours before frying. Pwede na rin...just to satisfy my craving for tapa. By the way, does anyone know how to make tocino? sigh! Miss ko na talaga Filipino food.

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