Thursday, February 17, 2011

Recipe: Beef Tapa (Pinoy style)



1 klo beef tenderloin, sliced half inch thcik across grain
1 cup dark soy sauce
1.5 cup cane vinegar
5 cloves garlic, crushed
1 tbsp white sugar
2 tbsp fresh ground black pepper
1 tsp cloves
3 pcs bay leaf
1 small cinammon bark


In a large mixing bowl, combine all ingredients.
Let the beef tenderloin sit in the marinade for about a day and a half.
Remove beef from marinade and arrange on a flat tray and allow to air-dry for half a day.
Fry lightly in vegetable oil.
Boil marinade for about thirty minutes until slightly thick.
Pour over beef tapa, but not to overwhelm the beef.
Serve with fried egg, garlic- fried rice, and pickled papaya.

acknowledgment:  FB page- The Heart of Chel

No comments:

Post a Comment