Saturday, December 10, 2011

Garlic Beef Tapa



beef, strips
salt and pepper


1. Marinate strips of beef in vinegar, garlic and oil for 30 minutes to an hour
2. Heat oil and fry the beef with the marinade until brown and tender

I've always wondered how tapa is made and apparently, it's quite easy. When I go to the grocery, I see ready-made tapa mixes and I've always wondered if they'd be good. Anyway, this one is very easy. I like tapa because although I not a breakfast person (my first meal is always lunch) I've always loved breakfast food  --- egs, tocino, tapa, champorado, tuyo, pancakes, cereals, bacon, I can go on. I love tapa with runny eggs and fried rice because it completes the TAPSILOG (tapa-sinangag-itlog) combination that we, Filipinos, love. 

I am guessing you can add some soy sauce if you want some color; and you can probably add some chili if you want them to be spicy. I haven't tried it, though. I will let you know if it's okay, once I have... and I will let you know if I've tried the ready-made tapa mixes sold in the grocery, too. 

No comments:

Related Posts Plugin for WordPress, Blogger...

foodie ingredients

all purpose cream atsuete seeds bacon bagio beans baguio beans balsamic vinegar banana basil bay leaf beef beef brisket beef broth beef tripe beer bell peppers black bean black olives black pepper braised beef brandy bread broccoli brown sugar butter button mushrooms canned tomatoes capers carrots cauliflower cayenne pepper celery cheese cheese slices chicken chicken fillet chicken liver chicken stock chili chili flakes chili powder chilli flakes chives chorizo cilantro clams coconut coconut milk coriander corn cornstarch cottage cheese crab meat cream dory cream of corn crushed pepper cucumber cumin curry powder dry sherry egg yolk eggplant eggs fish fish sauce flour foil fried food gabi garlic ginger glass noodles gravy green bell pepper green chili pepper green onions green peas ground beef ground pork ham hoisin sauce honey honey mustard japanese bread crumbs japanese mayonnaise japanese vinegar kangkong kani kikkoman korean laurel leaves lemon lemon rind lettuce lime juice liquid seasoning liver liver spread malagkit mayonnaise milk mirin mongo beans mozarella cheese mozzarella mushrooms Nando's peri-peri sauce noodles oil olive oil olives onion onions orange marmalade oregano oyster mushrooms oyster sauce paprika parmesan cheese parsley pasta pechay penne pasta pepper pine nuts pineapples pork pork and beans pork chops pork cubes pork liver pork steak potatoes radish raisins red bell pepper red kidney beans rice vinegar saffron salt sardines seafood seaweed wrapper sesame oil sesame seeds shitake mushrooms shrimps siling labuyo sinandomeng sinigang mix sirloin beef sitcharo sour cream soy sauce spaghetti sauce spinach spring onions squid sring rolls star anise stew string beans sugar sweet chili sauce tahong taro leaves thyme tilapia tofu tomato sauce tomatoes tumeric powder tuna vegetables vienna sausage vinegar wasabi paste water young corn