TAPA
Written by redbalmeo on 1:59 PM
The following recipe is taken from Entrepreneur's 45 Home-Based Business Ideas
HOW TO MAKE A TAPA
Materials Needed:
• Meat pounder
• Stainless steel bowl
• Plastic container
• Frying pan
• 1 kg. lean beef (beefsteak cut, round, or rump) sliced ¼ inch
• Salt
• Ground black pepper
• Sugar
• 2 tbsp. finely chopped garlic
• ½ tsp MSG
• 2 tbsp. distilled white vinegar
• Soy sauce
• Vegetable oil
Procedure:
• Use meat pounder to tenderize and thin out the meat
• Place the meat into the stainless steel bowl, together with salt, pepper, sugar, chopped garlic, MSG, white vinegar, and 3 to 4 tablespoons of soy sauce. Mix well
• Transfer everything to a plastic container, and let meat marinate for about 12 hours in the refrigerator. Remove and mix again
• 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 rice and egg
HOW TO MAKE A TAPA
Materials Needed:
• Meat pounder
• Stainless steel bowl
• Plastic container
• Frying pan
• 1 kg. lean beef (beefsteak cut, round, or rump) sliced ¼ inch
• Salt
• Ground black pepper
• Sugar
• 2 tbsp. finely chopped garlic
• ½ tsp MSG
• 2 tbsp. distilled white vinegar
• Soy sauce
• Vegetable oil
Procedure:
• Use meat pounder to tenderize and thin out the meat
• Place the meat into the stainless steel bowl, together with salt, pepper, sugar, chopped garlic, MSG, white vinegar, and 3 to 4 tablespoons of soy sauce. Mix well
• Transfer everything to a plastic container, and let meat marinate for about 12 hours in the refrigerator. Remove and mix again
• 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 rice and egg
Tips:
The finer the quality of meat, the less tough the resulting tapa should be
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