Beef Tapa‏ Marinated in Fish Sauce

Beef Tapa‏ Marinated in Fish Sauce

Ren LOVES tapsilog. It’s one of the very few times she’ll eat rice with reckless abandon. For any non-Filipinos who chance upon this post, “tapsilog” is an acronym for “TAPa” (dried or cured beef, mutton or venison), “SInangag” (garlic fried rice) and “itLOG (fried egg).”

There are several varieties of “silogs” – longsilog, bangsilog, tocilog, etc. – many of which are now such a vital part of Filipino cuisine and culture that the true origins of the dish have become obscured by countless cooks, restaurants and turo-turos laying claim to its invention. Anyone remember “tapsi-turbi?” (tapa, sinangag, turon, bibingka)

In homage to the Filipino’s love affair with tapsilog (and clever wordplay), here’s the first of 2 Reneelicious Recipes for beef tapa I’ll be posting here. This one involves a patis (fish sauce) marinade, while next week’s recipe will be steeped in soy sauce. Enjoy!

Beef Tapa‏ (Fish Sauce Marinade)

Beef Tapa‏ (Fish Sauce Marinade)

Beef Tapa‏ (Fish Sauce Marinade)

Ingredients

  • 1/2 kilo sirloin tapa special, thinly sliced
  • 1/2 cup fish sauce (patis)
  • 1/4 cup refined sugar
  • 1 head garlic, crushed and minced
  • 1 tsp ground pepper
  • 1/2 cup cooking oil

Directions

  1. Mix all ingredients in large bowl.
  2. Marinate for at least 4 hours, or keep overnight in refrigerator.
  3. Heat cooking oil in large wok.
  4. Fry marinated beef for 15 minutes or until golden brown.
  5. Serve hot with garlic rice.

DID YOU KNOW?

That despite the hotly debated topic over tapsilog’s true origins, it’s often mentioned that it was first popularized by comedians Tito, Vic and Joey in their beloved 80s sitcom “Iskul Bukol.”

Original Source

JB Macatulad

JB Macatulad

JB is one half of Will Fly for Food and its chief itinerary maker.  He's the one to blame for all the crappy photos and verbal diarrhea on this blog.  Don't listen to him.
JB Macatulad


There are 2 comments for this article
  1. ARLENE JOSE at 2:09 pm

    this seems to be a great recipe. for a change the cook is using fish sauce instead of soy sauce. hmmm. might do the trick this time since normally when you use soy sauce, chances are, the end product becomes dark in color and easily get burned when cooked. definitely am gonna try this one. good job.

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