TAPSILOG

Tapa is dried or cured beef, pork, mutton, venison or horse meat, although other meat or even fish may be used. Filipinos prepare tapa by using thin slices of meat and curing these with salt and spices as a preservation method.Tapa is often cooked fried or grilled. When served with fried rice and fried egg, it is known as tapsilog, a portmanteau of the Tagalog words tapa, sinangag (fried rice) and itlog (egg). It sometimes comes with atchara, pickled papaya strips, or sliced tomatoes as side dish. Vinegar or ketchup is usually used as a condiment.

What do I need to make beef tapa

• sirloin beef

• light soy sauce

• minced garlic

• brown sugar

• ground black pepper

• juice of fresh calamansi or lemon

• oyster sauce (optional)

• cooking oil

• How to make beef tapa

• First, slice your beef thinly so it would cook fast and, at the same time, avoid beef from getting tough from cooking for a long time.

The marinade for this beef tapa recipe is a combination of sweet, salty, garlicky and tangy flavors. Make the marinade by simply combining all the marinade ingredients together – soy sauce, garlic, calamansi juice or lemon juice, sugar, oyster sauce, pepper, and garlic.

You can easily customize the marinade according to your taste – add more sugar for sweetness, calamansi or lemon juice for a bit of sourness, or lots of pepper if you want it to be spicy.