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Sikreto ng Sarap: Filipino Beef Tapa (The Secret to Deliciousness)

Filipino beef tapa is a savory cured beef dish, traditionally made as a way to preserve meat. Here's a breakdown:

Meat: Thinly sliced beef is most common, but tapa can also be made with pork, carabao (water buffalo), venison, or even game meats like deer.

Preparation: Traditionally, the meat was cured with salt and spices, then dried or smoked for preservation. Today, it's more common to simply marinate the meat for flavor. Soy sauce and vinegar are popular marinade ingredients.

Cooking: Once prepared, tapa is typically fried or grilled until tender and caramelized on the edges.

Serving: Filipino beef tapa is usually enjoyed as part of a breakfast dish called tapsilog.

This combines tapa with garlic fried rice ("sinangag") and a fried egg ("itlog"). Other accompaniments might include sliced tomatoes, cucumbers, vinegar with chilies, or pickled papaya (atchara).

Ingredients:

1/2 KG. BEEF (TAPA CUT)
1/2 CUP DARK BROWN SUGAR
6-8 CLOVES OF GARLIC (MINCED)
3 TBSP. SOY SAUCE
2 TBSP. VINEGAR
1 TEASESPOON SALT
1 TEASESPOON BLACK PEPPER POWDER
1 CUP COKE

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Jang & Geer

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Sikreto ng Sarap: Filipino Beef Tapa (The Secret to Deliciousness)