Sunday, January 3, 2010

TAPSILOG - (Tapa, Sinangag at Itlog)

tapsilog intro© BUSOG! SARAP! 2010

Tapsilog (Fried Beef jerky, Garlic Fried Rice and Fried Egg) is one of the classic in the Silogs range.  People have different versions of how to prepare the “Tapa” (Marinated Beef Jerky), some just marinate it for a couple of days and then cook it, others marinates the meat then air dry it before frying.

In the Philippines, people can buy different tapa meat, there’s the beef, kalabaw (water buffalo), usa (deer), baboy ramo (wild pig) and even horse.  Don’t ewww the horse meat, as I have tasted it when I was young, it’s quite tasty actually…just a bit on the chewy side.

Marinating tapa from scratch has eluded me for years, from all the cookbooks and internet recipes I have tried, am still in reach for the holy grail of the perfect tapa marinade.  There was even one time I have mistaken kosher salt to table salt and you should have seen Mr. H face, it was unforgettable!  Even soaking the fried beef tapa in vinegar dipping sauce didn’t help out all, reducing the saltiness.  That’s why, I tell you people…marinate only 1/4 to 1/2 kg of meat, so at least you don’t have to eat a lot of failed marinated experiments.

Here’s a Beef Tapa recipe that’s on trial at my kitchen at the moment, I think it needs a bit of tinkering in the future before I can put it in my makeshift cookbook (aka folder with plastic sleeves).  If you happen to have a lip-smacking tapa recipe and you don’t mind sharing, don’t hesitate to leave me a message.

 

INGREDIENTS:

1/2 cup white vinegar

1/2 cup soy sauce

1/2 tsp table salt

1 1/2 tbspn white sugar

1/4 tspn ground black pepper

1 bird’s eye chili (siling labuyo), slightly deseeded

1 kg beef, sliced into 5cm thickness

1 1/2 cup water

2 tbspn cooking oil

Fried Egg

Garlic Fried Rice

*used U.S Measuring Cups & Spoons

COOKING PROCEDURE:

tapa ingredient© BUSOG! SARAP! 2010

~ Combine the first 6 ingredients and mix well. Please mash up the chili before adding to the marinade. 

~ Pour the marinade on to the beef slices and using your hands, mix the meat well with the marinade.  Place in a container with a lid and marinate for at least 1 day (2 days is highly recommended) inside the fridge.

tapa 1st© BUSOG! SARAP! 2010

~ Drain the beef slices and place in a non stick frying pan.  Add water and cooking oil.

tapa 2nd© BUSOG! SARAP! 2010

~ Bring to boil in high heat and then let it simmer in medium heat.

tapa 3rd© BUSOG! SARAP! 2010

~ Let the water evaporate and fry the beef slices with the remaining oil in the pan.  Every now and then stir the tapa for even cooking.

tapa cooked© BUSOG! SARAP! 2010

~ Cook the tapa slices till it’s dry and have some crispy bits.

tapsilog end© BUSOG! SARAP! 2010

~ Arrange your plate with Garlic Fried Rice first, then put Fried Egg on side and tapa pieces next to it.

 

BEST WITH: Atchara (pickled green pawpaw/papaya), UFC Banana Ketchup, Sawsawang Pipino, Sukang Iloco with Red Onion & Garlic, Chili & Garlic Vinegar Dipping Sauce, Red onion & Garlic Vinegar Dipping Sauce.

NOTES:

  • It is up to you what kind of beef you want, either the prime ones (most tender) or the cheapest (tough).   If you choose to use the most tender beef, just fry and skip the 1 cup of water procedure.
  • You can omit the bird’s eye chili, if you don’t like a bit of a kick.  I scrape off, half of the seeds to reduce the hotness, it just give you that lingering mild heat inside your mouth, not the tear jerker, smoke bellowing out of your nostrils hotness.
  • For individual recipes for Garlic Fried Rice and Fried Egg, please click the words at the ingredients section.

14 comments:

  1. I was telling my Kuya Roland about this recipe last night. Nag luto kasi sya ng tocilog. Since you uploaded the recipe for the tapa, try namin gawin version mo. HAHA. By the way, nakakagutom yung mga post mo.

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  2. special request: chicken or pork adobo!


    my friend and i were discussin abt this days ago and we find that we can cook anything BUT ADOBO! i know its not hard but why cant we get it right?????? our adobo just doesnt like adobo nor taste like adobo! PLEASE HELP! thanks

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  3. I'll be featuring pork and chicken adobo next week promise, as a part of Kulinarya Cooking Club...done the pics for chicken..hehehhe have to buy the pork tomorrow...so easy, wait and see=)

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  4. Great post with awesome pictures. My future wife is Filipina so I have been trying to learn how to cook as many dishes as possible. Both my Caldereta and my Chicken Adobo were successes. Now I will have to try this to add to my repertoire. Thanks!

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  5. @Paul~ So happy to get this kind of msgs=) you made my day! Wow, very lucky lady for having you, you'll be a hit with your future inlaws! Thanks for visiting and pls drop by often=)

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  6. my friends always ask me to cook tapsilog,,but i dont know how to cook.. since i find this recepis,, ill try to cook for them..thank you for posting the recepis and pictures.. i feel hungry now..its sooooooo yummmmyyyyyyyyyyy!!!!

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  7. ill try to cook this recipe in my soon to open carinderia...i really love tapsilog...saraaaaaaaap
    wish me luck that tapsilog will be the best seller in my small business...

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  8. @Anonymous~ Try it first in small batch as this is still in my trial phase...still working on another version. Good luck on your soon to open carinderia...=)

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  9. its my favoritos meal even the whole day. Sarap talaga. Thanks for sharing your marinating procedures.

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  10. Wow,your pictures made me hungry. cant wait to go home...hahaha. I'm a college instructor ,it just so happen that the activity for the night for my students is making poster concerning foods.(that's why I'm here exploring your site) Stay blessed Tita :)

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  11. I think its not right to use your pictures base on the text below. Anyway :) atleast I know now how to cook the Tapa :) many Thanks

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  12. I just love to cook so I love your page! Plus the pictures...will try this recipe soon.

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  13. how much beef do i have to put in with the amount of marinade.... Looks so yummy!!!!
    Thanks....

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    Replies
    1. Cecile, its in the list of ingredients...lol! 1kg of beef =)

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