• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara's Multicultural Table

  • Index
  • International Recipes
  • Travel
  • About Me
  • Contact
  • Policies

Tapa (Filipino Dried Cured Beef) and Kulinarya

26 December, 2016 by Tara 12 Comments

  • Facebook
  • Twitter
  • Email
Jump to Recipe - Print Recipe

Kulinarya: A Guidebook to Philippine Cuisine is the product of the collaboration between the Asia Society Philippine Foundation and six prominent Filipino chefs: Glenda Barretto, Conrad Calalang, Margarita Forés, Myrna Segismundo, Jessie Sincioco, and Claude Tayag. Some highlights include Pancit Luglog (Rice Noodles with Toppings and Sauce), Halo-halo (Mixed Fruits and Beans in Shaved Ice), Lumping Hubad (Fresh Vegetable Spring Roll), Singing na Baboy (Pork in Soured Broth), and Kare-kare (Ox Tail Stewed in Peanut Sauce). I will also be featuring their recipe for Tapa, Filipino Dried Cured Beef, following the review.

Disclosure: I received this book from Tuttle Publishing in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Tapa (Filipino Dried Cured Beef) on a white plate with garlic fried rice and a fried egg.

Kulinarya

Chapters are divided based on course: Pulutan (Appetizers), Sabaw (Soups), Gulay at Ensalada (Vegetables and Salads), Ulam (Main Dishes), Adobo (Vinegar Braised), Inihaw (Grilled Food), Pancit (Noodles), Merienda (Snacks), Minatamis (Desserts), and Cooking Notes.

Cookbook cover- Kulinarya: A Guidebook to Philippine Cuisine.

Kulinarya was created with home cooks, students, and others with an interest in cooking in mind as a way to raise awareness and appreciation for Filipino cuisine around the world. The book was originally published in 2013. An expanded second edition was released in 2016 with updated recipes and new dish selections.

This book begins with a look into the cuisine of the Philippines and its history dating all the way back from the 3,500 year old rice husks and stems discovered during excavations in Solana, Cagayan. Filipino food is extremely varied, even within the same province. The country even has over 170 languages and local dialects.

You will get a closer look at the indigenous cooking methods like Kinilaw (cooking with “liquid fire” instead of heat- adding vinegar or the juice of sour fruit to seafood, meat, and vegetables) and how cooking has been shaped by traders and colonization. Influences from Spain include tomatoes, achuete (annatto), corn, and avocado while the United States introduced cakes, salads, sandwiches, soda fountain items, and cocktails.

An in-depth guide to what makes up Filipino cuisine today features ingredients and cooking techniques that highlight the use of asim (sourness), tamis (sweet), and alat (salty). Cooking methods that are explained include dry-heat (grilling, broiling, frying) and moist heat (simmering, boiling, steaming).

There is even a chart of grilling times for various meats and fish along with basic butchery charts for pork and beef. Step-by-step photos are provided with instructions on how to prepare a whole chicken and milkfish. The cultural aspect of the Filipino table is also explained with traditions surrounding meal times and photos of typical spreads.

The photography is provided by Neal Oshima. Every single recipe is accompanied by a full page photo of the finished dish. The name of the recipe is listed in its original language and English. Measurements are provided in US Customary and Metric.

Tapa (Filipino Dried Cured Beef)

Aerial view of Tapa (Filipino Dried Cured Beef) on a brown baking sheet.

In the Philippines, Tapa is known as dried, cured beef strips and is unrelated to the popular Mediterranean appetizers. In this version, thinly sliced pieces of beef are combined with minced garlic, salt, and sugar. They are cooked and dried in the oven (traditionally the meat would be dried outside under the sun), then ready to pan-fry in oil if using right away or store in the refrigerator for later.

I paired the Tapa with Sinangag (Garlic Fried Rice) and a fried egg to make Tapsilog (tap for tapa, si for sinangag, and log for itlog/egg). Other possible accompaniments include salted eggs, tomatoes, and a vinegar dipping sauce. I have also come across versions that marinate the meat in a mixture of vinegar, soy sauce, garlic, sugar, salt, and black pepper.

To save time, I purchased the paper-thin pre-sliced sirloin at my local market. This way, I only needed to cut the strips into 1/4 inch wide slices. If you are slicing the meat at home, place it in the freezer for about 15 minutes first to make it easier to cut it thinner.

Other Dishes

Other dishes from Kulinarya: Adobong Manok at Baboy (Stewed Chicken and Pork in Vinegar and Soy Sauce), Pan de Sal (Salted Bread), Leche Flan (Milk Custard), and Sinangag (Fried Rice).

I also made Adobong Manok at Baboy (Stewed Chicken and Pork in Vinegar and Soy Sauce), Pan de Sal (Salted Bread), Leche Flan (Milk Custard), and Sinangag (Fried Rice).

Kulinarya includes a variety of Adobo recipes including Adobo sa Gatâ (Stewed Chicken in Vinegar and Coconut Cream), Adobong Malutong (Crisp Adobo Flakes), and Adobong Kangkong (Braised Water Spinach in Vinegar). I tried the classic Adobong Manok at Baboy (Stewed Chicken and Pork in Vinegar and Soy Sauce). Often known as CPA (for Chicken and Pork Adobo), this adobo has a combination of chicken and pork belly (Liempo). They are slowly simmered in a stew with garlic, vinegar, soy sauce, bay leaves, and black peppercorns.

Pan de Sal is a favorite for Chad and this recipe did not disappoint. These rolls are often served during breakfast and merienda. They are covered with breadcrumbs for a little texture. As with many rolls, it is best warm from the oven, but the author mentions reheating day old bread in a paper bag sprinkled with water in a 250˚F oven.

For the Leche Flan (Milk Custard), I made the caramel, divided it among the ramekins, then covered it with the condensed milk custard. The flan is supposed to bake in a water bath until just set, about 1 hour. I completely forgot to set the timer and didn’t remember until 1 1/2 hours later. By the time I removed the ramekins from the water bath, they resembled steamed bread more than a luscious, creamy custard. The flavor was great, but I will definitely have to try this one again to get the right texture.

I made the Sinangag to go with the Tapa. This delicious fried rice is a favorite of mine and only has 4 ingredients. Cooked, day-old rice is fried in a little oil with crushed garlic and salt. So simple, yet so delicious. I love that tips were included for success such as loosening the grains with moist hands and coating them with salt before frying.

Looking for more Filipino recipes?

Try my

  • Melon sa Malamig (Filipino Cantaloupe Drink)
  • Pandesal (Filipino Bread Rolls)
  • Pancit Molo (Filipino Pork and Shrimp Dumpling Soup)

Aerial view of Tapa (Filipino Dried Cured Beef) on a white plate with garlic fried rice and a fried egg.

Kulinarya is a great pick for those interested in Filipino cuisine. Recipes range from simple to complex. Stews, soups, and sweets are particularly plentiful. There are also many meat and seafood dishes to choose from, though no beverages.

Having access to a market with Filipino items will be helpful. Some of the more difficult to find ingredients include bird’s eye chili (siling labuyo), glutinous rice, young coconut, tamarind, jicama, pressed bean curd (tokwa), annatto, shrimp paste, dried taro leaves, pork belly, lemongrass, fish sauce, water spinach (kangkong), calamansi, dried shiitake mushrooms, mung bean noodles, and more.

Tapa (Filipino Dried Cured Beef) Recipe

Adapted from Kulinarya

Tapa
Print Pin

Tapa (Filipino Dried Cured Beef)

A recipe for Tapa (Filipino Dried Cured Beef) from the cookbook, Kulinarya.
Course Main
Cuisine Filipino
Keyword beef, Filipino, meat, Philippines
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings 6 Servings

Ingredients

  • 2 tablespoons (30 ml) cooking oil
  • 2.2 pounds (1 kg) sirloin machine-sliced sukiyaki style
  • 6 cloves (30 grams) garlic
  • 1 tablespoon (15 grams) salt
  • 1 tablespoon (15 grams) white sugar
  • Oil for frying

Instructions

  • Preheat oven to 400˚F (200˚C). Brush two large baking sheets with the oil.
  • Cut the thinly-sliced sirloin into strips across the grain about 1/4 inch (1/2 cm) wide. Pound at least 3 times on each side to flatten with a metal or wooden mallet.
  • Peel, crush, and finely minced the garlic. Place in a large bowl. Mix in the salt, and sugar. Add the slices of meat and toss to coat thoroughly.
  • Arrange the beef among the prepared baking sheets, being careful not to overcrowd. Cook in preheated oven for 15 minutes. Without opening the door, turn off the oven and allow to rest for another 15 minutes. Remove from the oven and allow to cool to room temperature. Refrigerate or freeze in an airtight container until ready to use.
  • To cook, coat a frying pan with oil over medium heat. Fry the dried pieces of beef until crisp. Transfer to a towel-lined plate before serving.
  • Facebook
  • Twitter
  • Email

Filed Under: Asian, Beef, Meat Tagged With: asia, asian, beef, cookbook, filipino, meat, philippines

Previous Post: « Peppermint S’mores Dip
Next Post: Amaretto Parfait and New Year’s Round-Up »

Reader Interactions

Comments

  1. Lauren @ Sew You Think You Can Cook

    26 December, 2016 at 12:57 pm

    Well, I think your flan looks pretty anyway! It’s just a tad dark.
    Sounds and looks like a beautiful cookbook.

    Reply
  2. Karen

    26 December, 2016 at 2:06 pm

    Looks delicious! Sounds like a wonderful book, and perfect for the theme of your blog!

    Reply
  3. Jessica (Swanky Recipes)

    26 December, 2016 at 4:26 pm

    Loving this recipe! Right after the holidays, we host a get together with friends. This recipe is perfect for the occasion.

    Reply
  4. Kristine

    26 December, 2016 at 5:06 pm

    This sounds delicious! Looks like a great book! 🙂

    Reply
  5. Angela - Patisserie Makes Perfect

    26 December, 2016 at 5:19 pm

    I am not familiar with this cuisine at all, but it looks so delicious. Great tip about freezing the beef.

    Reply
  6. Julie

    26 December, 2016 at 7:49 pm

    What a great way to learn about another culture and their foods.

    Reply
  7. Jolina

    26 December, 2016 at 10:55 pm

    I am so excited about this! My heritage is Filipino and I am perpetually frustrated at how very few people know or have tasted the food which, and I admit I am biased, I think is great lol. Tapa with sinangag is one of my favourite things in the world and it’s been way too long since I had some. Will definitely grab a copy of this book!

    Reply
  8. Tara

    29 April, 2018 at 11:15 pm

    Thanks everyone!

    Reply
  9. Karen

    3 December, 2019 at 11:32 pm

    Great recipe! I don’t live in the PH anymore and crave Filipino food all the time. My mom forwarded this recipe as she had success with it. I didn’t think making tapa would be this easy. I had tapsilog for dinner because I couldn’t resist it hahaha! Thank you for sharing this recipe. Tuttle Publishing has great children’s books on Filipino culture, I will look for their cookbook as well.

    Reply
    • Tara

      5 December, 2019 at 12:40 pm

      Well now I want tapsilog for dinner! We have Tuttle’s Filipino children’s books as well and love them.

      Reply
  10. Ma. Soledad A. Ybanex

    18 March, 2020 at 3:46 am

    Simple steps. Easy to follow. Seems delicious. Will try it right away.

    Reply
    • Tara

      18 March, 2020 at 3:41 pm

      Hope you love it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

tarasmctable (1 of 1)

Hello and welcome to Tara's Multicultural Table! Check out the index to find recipes from around the world and learn more about me here.

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,156 other subscribers
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Amazon

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and earn advertising fees by advertising and linking to Amazon.com

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,156 other subscribers

Featured Recipes:

Galaxy Doughnuts on a black background.
Seven Unicorn Cupcakes on a white pedestal.
Loco Moco Pizza on a round wooden board.

Privacy Policy

Copyright © 2023 Tara's Multicultural Table on the Foodie Pro Theme