Beef tapa and longanisa

(4.18/5 - 11 votes)


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


Step 1

Beef Tapa:
Combine all ingredients in a pot, let it simmer until the beef is tender and the marinade is well absorbed.

Step 2

Fry the beef using oil until it turns dark brown, serve it with garlic-chili-vinegar.

Step 3

Skinless Longanisa/ Longanisa Nuggets:
Mix all ingredients

Step 4

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.

Step 5

OR if you want to eat it immediately, scoop a mixture, shaped it like a sausage or any shape you want, then fry them.

Step 6

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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