I posted a Reneelicious recipe last week for beef tapa marinated in fish sauce. As promised, I’m posting one now for beef tapa marinated in soy sauce. The difference between the two? Absolutely nothing according to my unsophisticated taste buds. Ha ha!
But in all seriousness, I enjoyed both equally. Perhaps the difference was too subtle for me to discern especially since they were spaced over a week apart. Had I eaten them side by side, maybe I would have noticed a difference.
In any case, to all the tapsilog mavens out there, please try both recipes out yourself and let us know what you think.
- 1/2 kilo beef sirloin, thinly sliced
- 2 Tbsps soy sauce
- 2 Tbsps minced garlic
- 1/2-1 Tbsp sugar
- 1/2 tsp ground black pepper
- 1 Tbsp vegetable oil
- 1/4 cup vegetable oil for frying
- Combine soy sauce, garlic, pepper, sugar, oil and beef in non-reactive container and mix well.
- Marinate beef for at least 12 hours, or leave in refrigerator overnight.
- Drain meat and pat dry when ready to cook.
- Heat oil in frying pan and fry meat until cooked through.
- Serve with garlic rice and fried egg.
DID YOU KNOW?
That according to spot.ph, the best commercially available tapsilog in the metro can be found at Maty’s along Quirino Avenue in Dongalo, Paranaque? According to the article, their tapa is soft, has the right blend of sweet and salty, and is perfect for post-party stops. Click on the link below to view their entire top 10 list.
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