One of the dishes that i missed the most is the very reliable Beef Tapa, which can be found anywhere in Manila. A night of drinking yourself stupid won't be complete without eating TapSiLog (Beef Tapa, Garlic Fried Rice aka Sinangag, Fried egg or Itlog) after the alcohol has mellowed down in your system!
So now, thanks to my very good friend, Chef Paulo Prieto (his blog is still under construction http://bogchi.blogspot.com), I was able to get a hold of a recipe of Beef Tapa!
Ladies and Gentlemen, let me introduce the Singapore Tapang Bugoy!
Ingredients:
1/2 kilo of Beef. (In our case since beef parts are scarce, we settled for Beef Shabu-shabu)
Soy Sauce
Vinegar
1 clove of Garlic
Ground Pepper
and the secret ingredient, KECAP MANIS!
Procedure:
1. Mince the garlic.
2. Create a concoction of vinegar and soy sauce. About 1 cup each or depending on how salty or sour you want it.
3. Mix the minced garlic and the concoction on 1 big bowl.
4. Add pepper according to your taste.
5. Add a good amount of Kecap Manis for the added oomph!
6. Once your satisfied with the taste of the marinade, throw in the beef in the bowl and gently mix massage the beef into the marinade.
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7. Make sure that the beef is completely covered or submerged under the concoction.
8. Store the whole thing inside the ref and let it marinade overnight so that all the flavors will seep in the meat.
After leaving it overnight, all you need to do is to fry the beef and you now have the BEST TAPA IN THE WHOLE UNIVERSE! hahaha!
Since I just made this tonight, I'll be cooking it tomorrow, so try it out and tell me how did your tapa go!
Peace!
