Beef tapa and longanisa

Ingredients

• 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

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Preparation

• 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.