Beef Tapa: Tapsilog

Beef Tapa is dried cured beef similar to “Beef Jerky”. This is traditionally prepared by curing the meat with sea salt and letting it dry directly under the sun for the purpose of preserving the meat. Nowadays, commercialized Beef Tapa are often cured but most do not undergo drying. Tapa is usually fried and is best served with vinegar.

A popular combination called “Tapsilog“  is commonly served in eateries called tapsihan and gotohan. Tapsilog is an abbreviation for Tapa, Sinangag (Fried Rice), and Itlog (Fried egg). Other meats used to make tapa are: Carabao’s meat (tapang kalabaw) , Deer’s meat (tapang Usa), Wild Boar’s meat (tapang Baboy Ramo),and horse’s meat (tapang kabayo). Speaking of tapang kabayo, Matty’s tapsilogan in Don Galo, Paranaque serves one of the best tapang kabayo in the Las Pinas-Paranaque-Muntinlupa area.

INGREDIENTS:

1 kilo thinly-sliced beef

7 tablespoons sugar

1 1/2 tablespoons salt

1 teaspoon ground black pepper

3 teaspoon finely minced garlic

3 tablespoons soy sauce

4 tablespoons vinegar

Making this recipe will enhance your cooking and food preparation skills and will also help you save some money. Who knows, this might even be a business opportunity for you.

Here in Master of siomai franchise food cart atbp. we offer a delightful business of different varieties of tapsilog business. We call it Red Bowl Franchise. Let Money work for You. contact us now! :)

Sisig Kapampangan

From Wikepedia:

Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especiallypork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.

Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned withcalamansi and chili peppers.

How to cook sisig:

Pork Sisig Ingredients:

1 kilo pork head (face, ear, cheek, tongue)
1/4 cup liver; broiled and cut in cubes
1 tablespoon garlic; minced
1 small onion; chopped
2 bay leaves
1/2 cup vinegar
1 tablespoon red bell pepper; chopped
1/2 teaspoon ground black pepper
1 cup pork or beef stock
2 kalamansi; sliced
3 siling labuyo; chopped
Salt or fish sauce to taste

Pork Sisig Cooking Instructions:

Grill pork’s head to remove any remaining hair. Boil until tender, debone, and then cut in small cubes.

Sauté garlic, onion, red bell pepper. Add liver and pork. Season with salt, vinegar, and pepper. Add stock and bay leaves. Bring to a boil, then simmer until little sauce is left. Adjust seasoning according to taste.

Garnish with kalamansi, and siling labuyo on a sizzling plate. Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired.

Mangan mga kaibigan!