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April 02, 2008


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Wow, my friend and I spent a few days trying different tapsilog, some were chewier than a rubber band, and others too salty to be healthy. It's hard to get a good plate of tapsilog!

I'm still not sure I'd be able to eat the jerky though. I'd still want to douse it in oil and fry it!

Gasp! That looks totally authentic! Good job. I actually prefer "wet" tapa because I don't like gnashing my teeth too much, but I'll still eat your tapa anyday :)
Will be waiting for when you prepare tocino... :) (It's just not worth it to make here-- there's already an awesome brand!)

damn i love me some homemade beef jerky...hurray for unhealthy Filipino meat products!

quite an ingenious way to dry the "Tapa" meat! I take your word for it that it works! Good thing that I can buy tapa nearby :-)...

How intrepid you are! I don't think I know anyone who's made their own tapa! It looks authentic and good, too, just the way I like it. I'm not that into chewy food, though, so my favorite tapa (which I rarely see) is the kind that's sliced really thinly, then dried and fried till crisp.

I like to watch Alton Brown too, I've learned a lot from him. I cannot say I've tried any of his contraptions though, too much work for me. LOL I love Tapsilog too. I might try your tapa recipe this summer, I'll dry it under the sun. I tried making tapang bangus one time, it sure attracted a lot of flies. :( Good think I have a huge food net over it.
Btw, how long did it take you to get rid of the 'tapa' smell? I'm sure your wife wasn't too thrilled about it. LOL

Sorry for the typo:
Good THING I have a huge food net over it. :)

Hey MacMarvin you are very creative!

And what a coincidence, I also made beef tapa last week which we had for last Sunday's breakfast.

I've never had tapa because it never looked good to me. Until just now. Kudos to you for making your own, and channeling the spirit of AB to do it!

Also ... how did your house smell after you fumigated it with marinating beef scents for 8 hours?

Thank you! Thank you! I really appreciate your demo of making tapa...I really want to make some for myself so I can control what goes into it. Now I'm craving a tapsilog for lunch!

I'm with you on the jerky-making rig - I'd love to give it a whirl. Unfortunately, given the remarkably doorless design of our home, I'm a little perplexed as to how to keep the cats out of it. Looks like a great breakfast though!

Trust you not to use the much easier method of low temp in oven for a long time. Or even a food dehydrator. ;)

Umm, I hope you don't use those filters in your air ducts. Unless you like having a beefy smell throughout the house. I'm a carnivore but even I have my limits.

Brilliant! Boy--now I want some tapsilog in the worst way. Tapa--longanisa--it's all good. You're not going to try making tuyo, are you?

High five! Ever since seeing that episode, I've been curious if Alton was the only guy crazy enough to try it. But now, you've field tested it! And for tapa. Awesome.

My mom made fried beef jerky all the time when I was a kid. It's called One Sun Beef and we ate it with sticky rice and chili sauce.

Oh, this brings back memories!

Wow! What a concept with the drying method. I will definitely try this out as I love jerky. Do you think this method would work for salmon jerky?

The whole meal looks very tasty as well. Thanks! junemoon

How aweseome! I love how you added tomatoes to the plate too. It is the perfect compliment and shouldn't be forgotten when eating Tapa.

We're rolling on this post! You are quite ingenious and should send this to Alton...really, you should. I don't think he's made a filipino dish yet.
Love the double fried eggs! Yes!

Marvin, you are hilarious!! Normal people would just use a food dehydrator or the oven! I have to admit I'm not a big fan of jerky but I'm going to have to try it out now just to experiment with this far-out drying method :).

The jerky is delicious, Mila. But I too had the urge to douse it in oil;)

Thanks manggy, but with this tapa you won't have to gnash you're teeth too much either.

I second that, Janice. Hurray!

You're very lucky to have good tapa nearby, bernadette.

This tapa isn't overly chewy, Katrina. I think you'd be surprised;)

The tapa smell was delicious, Babette! My wife didn't mind it too much. I think after the first hour she got used to it;)

Thanks oggi! An ordinary fan works wonders.

My house smelled GLORIOUS, Julie! If people are worried about the smell, they could always point the fan out a window if they try this recipe.

That's the good thing about this, veron, I could decide what goes into it and adjust the seasonings accordingly.

Hi Fearless Kitchen! I'm pretty sure with the bungee cords, everything would be difficult for your cats to get to. Thanks for visiting my blog.

WC, the low oven temperature method is fine, but the heat changes the texture completely. And, with the weather heating up, it's better to use the fan than the oven;)

Tuyo, Penelope? I don't think I'd be able to deal with that smell at all!:)

Thanks elmo. And it definitely works!

Hi DP! I'll have to look for One Sun Beef, it sounds good with chili sauce.

Hello junemoon. I don't see why it wouldn't work with salmon. Although I'd make sure I was using the freshest salmon I could find, what with the smell and all.

You're right Grace. Tomatoes and tapa are perfect together, especially when the tomatoes are doused in patis.

Hello W.O.R.C. Thanks, but I'm not so sure that this recipe would fit in with Alton's demo audience.

Thanks Pat! Food dehydrators are expensive!

Dude, so like how much could I pay you for some of that Tapa? ;) I totally saw this Good Eats episode and wanted to try it out too! Alas, I am still college po' folk. You should have caramelized some thin slices of onion in the leftover drippins! It's delish.

Hey, don't forget about tocsilog (tocino) and bangsilog (bangus)! Those wacky Filipinos.

Also, as an engineer, I am most impressed by your ghetto-rigged food dehydrator!

Btw, found your blog when I was Googling the correct spelling of "baon" (b/c it's so hard to spell, durr). Great blog!

I have been looking for an "authentic" tapa recipe- A "just like how my grandmother made it" recipe and am very happy to have chanced upon your site.

When I was much younger, back in the early 1970's, I remember my Lola stringing the Beef Tapa and hanging them above the stove to dry. That is how I have always remembered beef tapa and preferred it that way. At breakfast time, she would simply cut strips from the hanging beef and gently fry them in a little oil to warm. That completed the trinity of sinangag and iltog.

After she passed away, It was really dissapointing when I couldn't find this "dry" type of tapa in our supermarkets and wet markets. All I could find were the "wet" type marinated beef that claimed to be tapa!

Thanks for this recipe. Will definetely try this out!

this is so cool. The meat and rice for breakfast reminds me of my friends in Japan who would eat sausages and rice for breakfast.

It's my favorite breafast, the process looks nice. But there are some of this which are reported to be harmful in our health. It has additives and food color which the ingredients can harm our body.

Ummm... I'm sure it's delicious, but it doesn't look it ;)

I am speechless! Way to MacGuyver your way through Beef Tapa!

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