Tapa is a Filipino dish which is cured beef. This dish is usually served for breakfast with fried rice, and egg, and tomato (tapsilog). Tap- tapa, si-sinangag (garlic fried rice), log- itlog (egg). Since this is a hearty dish, you can also serve this for lunch or dinner. I like to pair this with tomato slices because it totally cuts through the oiliness of the meat.

Ingredients:

1 lb Boneless rib eye or New York Strip

1/2 bulb garlic chopped

1 tbs brown sugar

1 tsp black pepper

2 tbs oyster sauce

1 tbs fresh calamansi juice or calamansi liquid seasoning

1 tbs vinegar

Instructions:

1. Cut meat (against the grain) into bite size pieces (2 1/2″ in length) slices and pound with a meat mallet to tenderize the beef.

2. Mix all ingredients and marinate meat for at least 30 minutes or 24 hours.

3. Heat oil and add the meat with marinade. Make sure the meat is spread on even layers in the pan.

4. Cover and let the beef braise in the liquid until sauce thickens.

5. Once sauce thickens, remove cover and cook beef until sauce evaporates.

6. Once sauce evaporates, scrape off the fond left on the pan with the beef.

Serve with garlic fried rice (previous recipe), a fried egg, and a side of tomatoes or cucumbers.

Asian Style Fried Egg:

1. Heat oil and drop the egg in the hot oil (the egg should be “semi- swimming”.
2. Once edges are brown , turn heat down to low and flip the egg and cook until your liking. I usually cook it for about a minute because I love a runny egg.