Tapa is dried or cured beef, mutton or venison, although other meat or even fish may be used. In the Philippines, they prepare tapa by using thin slices of meat and curing these with salt and spices as a preservation method. The word tapa is related to the Sanskrit term tapas which means “heat”.
Tapa is often cooked fried or grilled. When served with fried rice and fried egg, it is known as Tapsilog (a portmanteau of the Filipino words tapa, sinangag and itlog. It sometimes comes with atchara (pickled papaya strips) or sliced tomatoes as side dish. Vinegar or ketchup is usually used as a condiment.
Beef Tapa Recipe
Meat Material :
- Beef lean, round/rump, sliced 1/4 inch thick – 1kg
Extenders:
- (In 1/2 cup water, add the following)
1 Tbsp – Isolate
1 tsp – Carageenan
Curing Mix:
- 1 Tbsp – Salt, refined
- 1/2 tsp – Curing salt
- 1 tsp – Phosphate, dissolved in 1/4 c H2O
- 1/4 tsp – Vitamin C powder
Seasoning:
- 6 Tbsp – Sugar, refined
- 1 Tbsp – Black pepper, ground
- 2 Tbsp – Garlic, chopped finely (or 2 tsp – garlic powder)
- 1/2 tsp – Vetsin (MSG)
- 2 Tbsp – Anisado wine
- 1/2 tsp- Meat enhance
Procedure:
- Select good quality raw material. Trim and weigh.
- Slice meat into 1/4 inch thickness.
- Mix meat with first four ingredients and mix until tacky.
- Add extenders and mix again until the meat dries up.
- Add seasonings and mix again thoroughly for even distribution of ingredients.
- Place in a white plastic container, with loose cover and cure at room temperature for 8-10 hours or refrigerator (middle compartment at 1-4 degree C temp.)
- Mix again before packing.
- Store in freezer.
Source: en.wikipilipinas.org