Tapa in Filipino term is a thinly-sliced beef meat cured with salt and spices and dried. The beef tapa can be fried and served together with fried egg and atsara (pickled papaya strips), and this kind of recipe is called Tapsilog.
Beef lean, round/rump, sliced 1/4 inch thick – 1kg
(In 1/2 cup water, add the following)
1 Tbsp – Isolate
1 tsp – Carageenan
1 Tbsp – Salt, refined
1/2 tsp – Curing salt
1 tsp – Phosphate, dissolved in 1/4 c H2O
1/4 tsp – Vitamin C powder
6 Tbsp – Sugar, refined
1 Tbsp – Black pepper, ground
2 Tbsp – Garlic, chopped finely (or 2 tsp – garlic powder)
1/2 tsp – Vetsin (MSG)
2 Tbsp – Anisado wine
1/2 tsp- Meat enhance
1. Select good quality raw material. Trim and weigh.
2. Slice meat into 1/4 inch thickness.
3. Mix meat with first four ingredients and mix until tacky.
4. Add extenders and mix again until the meat dries up.
5. Add seasonings and mix again thoroughly for even distribution of ingredients.
6. Place in a white plastic container, with loose cover and cure at room temperature for 8-10 hours or refrigerator (middle compartment at 1-4 degree C temp.)
7. Mix again before packing.
8. Store in freezer.
Beef Tapa #2
Stainless steel bowl
1 kg lean beef (beefsteak cut, round, or rump), sliced 1/4 inch thick
1 tbsp salt
1 tbsp ground black pepper
6 tbsp sugar
2 tbsp finely chopped garlic
1/2 tsp distilled white vinegar
Soy sauce (optional)
1/2 tsp MSG (vetsin)
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 tbsp 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 fried rice and egg.