Beef tapa and longanisa

Main Dish
4 servings
10 min
40 min
Very Easy


Number of serving: 4
Beef Tapa

450-500 g beef sirloin, cut in strips, (size of your pinky finger)

6 tablespoons soy sauce

4 tablespoons vinegar

10 cloves garlic, smashed

1/2 teaspoon pepper

dash of salt

Skinless Longanisa/ Longanisa Nuggets:

350 g ground pork

7 tablespoons soy sauce

1/2 teaspoon salt

5 cloves garlic, smashed and minced

1 tablespoon vinegar

1 tablespoon Mirin (sweet rice wine) (optional, or Worshteshire sauce)

1 teaspoon ground pepper

2 tablespoons sugar


  • Beef Tapa:
    Combine all ingredients in a pot, let it simmer until the beef is tender and the marinade is well absorbed.
  • Fry the beef using oil until it turns dark brown, serve it with garlic-chili-vinegar.
  • Skinless Longanisa/ Longanisa Nuggets:
    Mix all ingredients
  • Scoop a mixture using a tablespoon, put it into the wax paper/cling wrap and roll the wrap and shape it like a sausage, mini sausage.The wrap will serve as a the longanisa cover and to separate one from the other, and it should be removed before frying.
  • OR if you want to eat it immediately, scoop a mixture, shaped it like a sausage or any shape you want, then fry them.
  • Store longanisa in the freezer (2 to 3 days), when you want to eat them, boil a little water (4 tablespoons) and put your longanisa (unwrapped) , cover it for 5 minutes, remove longanisa and fry them. serve with garlic-chili-vinegar.


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