The meat is marinated with calamansi, soy sauce & garlic making it tender and easy to cook. Here’s how you can prepare this delectable meal at home.

How to prepare & cook Beef Tapa

1. In a container, mix together all the ingredients except the meat & cooking oil.
2. Once fully blended, place the beef into the marinade making sure that the meat are well coated with liquids and seasonings.
3. Cover and let marinate inside the refrigerator for minimum of 4 hours, or even overnight.
4. To cook, drain the excess liquid from the marinade so the beef will fry and not boil in its own liquid.
5. Heat up the oil in the pan, fry the beef in batches.

Chef’s Note:

There are several ways of serving this dish, but the best way to serve Beef Tapa is with Fried Rice, Fried Egg, and Atsara, additional sides could be sliced tomatoes and cucumber, for the dip, ketsup and/or spicy vinegar would do the trick.

Traditional preparation is by burying the eggs in clay with seawater for 15 days, but just the same, you can prepare it in the comfort of your home using glass jars. Here’s how.

How to prepare Itlog na Pula (Salted Eggs):

1. Boil 4 cups of water mixed with 1 1/4 cups coarse salt. Eet it aside to cool then strain to remove the dirts and other residues
2. Place 12 pcs eggs in a glass jar then pour the salt solution. To keep the eggs completely soaked in the brine solution, pour in about a cup of the brine solution in a plastic bag and place it on top of the eggs.
3. Cover mouth of jar with perforated paper or cheesecloth.
4. Keep in a cool, dry place for 12-15 days.
5. Wash the eggs thoroughly then boil for at least 15 minutes without cover. Remove from water then cool.

Chef’s note:
As the name implies, Itlog na Pula (literally translates as ‘red eggs’), the eggs are colored red for easy recognition, to color the eggs, dissolve 1 teaspoon of red granna crystals in 4 cups of water then soak the eggs for at least 60 seconds or until the desired color is achieved.

Atsara is best enjoyed as side dish to any fried dish.

Atsara Cooking Procedure:

1. Peel and grate green papaya, this should make at least 4 cups of grated papaya.
2. Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour.
3. Drain the liquid from the papaya and rinse thoroughly.
4. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
5. Combine the papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins together in a clean large bowl; mix.
6. Transfer the mixture to clean, dry jars with lids.
7. Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes.
8. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid.
9. Allow the vegetables to marinate in the liquid at least 1 day before using.
10. Store in refrigerator in between uses.

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Nilasing na Hipon can either be served as viand or pulutan with spicy vinegar dip.

Nilasing na Hipon Cooking Procedure:

1. Wash and drain shrimps thoroughly. Cut whiskers and horn of each shrimp, keep the shell on.
2. Using a sharp knife or a pair of scissor slit a long cut at the back through the shell and into the shrimp meat including the head and remove the veins of each shrimp.
3. Place the shrimp in a container with lid pour the gin toss and replace lid, chill in the refrigerator and let marinate for 20 to 30 minutes.
4. Discard gin marinade and let drain in a colander, set aside.
5. In a large bowl mix cornstarch and a dash of salt and pepper to taste.
6. Toss marinated shrimp into the cornstarch mixture until uniformly coated, set aside.
7. In a deep frying pan deep fry at high heat shrimp in batches for 1 to 2 minutes or until shells are crispy, drain excess oil in kitchen paper towels.
8. Serve with vinegar with garlic and chili dip mixture.

Chef’s Note:

• If you think gin is too strong, you can replace it with either white wine or beer
• When using smaller shrimp variety, you can skip the slitting part.

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Mom has her own way of preparing this dish, it was a simple Lomi noodles with less meat and more veggies. This version is what I truly love, with a good balance of noodles, soup, vegetables & meat, which makes it a complete meal.

I love eating Lomi together with bread.

Chinese Lomi Cooking Procedure:

1. Cook Lomi noodles according to packet instructions, once cooked, drain and rinse with tap water then set it aside.
2. In a pot add small amount of oil then fry pork belly until golden brown. Remove from pot then set aside.
3. Add then sauté garlic and shallots.
4. Add the squid balls & kikiam and fry until cooked.
5. Add the soup stock then bring it to a boil.
6. Add the shrimps and fried pork, simmer for additional 2 minutes
7. Mix cornstarch on a small amount of water and pour in the pot simmer for 2 minutes
8. Add the noodles, carrots and cabbage into the pot bring it again to a boil then add water if necessary, once boiling turn off the heat then add the eggs while continuously mixing.
9. Season with pepper and fish sauce then serve.

Chef’s Note:

• You can add eggs to this recipe by either boiling it and slicing it which will serve as additional garnish or by beating it and dropping it during the final simmer which will serve as thickening agent.

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Chicken Sotanghon Soup Cooking Procedure:

1. Soak the dried mushrooms in hot water for about 15 minutes. Remove and squeeze out excess water. Cut and discard stems, slice caps into fourths.
2. Heat oil in a pot. Saute garlic and onion in low to medium heat. Make sure the garlic is not burned.
3. Add chicken meat, mushrooms and patis. Cover and simmer for 3 minutes.
4. Add chicken stock and bring to boil.
5. Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
6. Garnish with chopped green onions.
7. Serve hot with combined lemon juice and patis on the side.

Chef’s Note:

• To add a reddish color to the soup, you can add anatto oil (atsuete).
• You can replace mushroom with julienned carrots and leaks.
• You can add boiled egg slices as garnish.

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It’s a complete meal with starch (potato), vegetable (green peas & carrots) and protein (chicken), try it now!

Chicken Afritada Cooking Procedure:

1. Heat oil, in a cooking pot or wok.
2. Sauté garlic and onions.
3. Add chicken and slightly brown.
4. Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
5. Add potatoes and carrot, continue cooking for about 10 minutes or until the potatoes and carrots are cooked but not mushy.
6. Add the green peas, green and red bell peppers, simmer for an additional minute or two.
7. Season with salt and pepper to taste.
8. Serve this dish hot with steamed rice.

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Pancit Habhab Cooking Procedure:

1. Boil the pork in 2 cups of water and cut into bite-size pieces. Reserve the broth.
2. Heat cooking oil in a deep pan. You can use a wok.
3. Brown the pork then saute in the garlic and add the onion. Mix altogether.
4. When the onion is cooked, add the soy sauce and stir then pour the reserved broth.
5. Add black pepper and bring to boil. Adjust the taste by adding salt.
6. Mix the noodles. When the noodles is almost done, add the vegetables.
7. Serve in a plate topped with banana leaf.

Chef’s Note:

• Garnish with sliced yellow onions on top of the Pancit Habhab to add some flavors.
• Serve with white vinegar in a separate small bowl.

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Preparation time is about 10 minutes and cooking time will take about 30 minutes, a good choice if you’re out of time cooking.

Chicken Curry Cooking Procedure:

1. Prepare the chicken by washing it and cutting it into serving pieces
2. In a large pan, saute the garlic and onion. Add the chicken pieces and cook for 2-3 minutes, stirring continuously.
3. Add the curry powder and fish sauce. Cook for a minute before stirring in the coconut milk.
4. Bring to a boil, then turn the heat down to simmer for 10 minutes.
5. Add the potatoes and bell peppers and simmer for another 15 minutes or until the potatoes are tender.
6. Season with ground pepper.
7. Serve with rice.

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If the list of vegetable seems overwhelming to you, I trimmed it down, some folks would include kalabasa blossom and malunggay fruit in it, with Diningding, variations are welcome.

Diningding Cooking Procedure:

1. Boil 1 liter of water in a large pot along with liempo, onion and tomato, simmer for 10 minutes.
2. Add the juice of the bagoong, use strainer to separate the solid particles.
3. Now, add all the vegetables, squash, bataw, ampalaya, eggplant and okra, bring to boil and simmer until squash is tender.
4. Season with salt to taste and let it boil for another minute.
5. Finally, add the Saluyot leaves and fried (or grilled) fish.
6. Serve hot with rice.
7. Enjoy!

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