I don’t know why I have an obsession with beef tapa (Filipino cured beef). Maybe because I worked a summer job at Goodah Annapolis, Greenhills, taking orders and cooking tapa and eggs (if I’m lucky) during the lunch time rush. Or maybe because mama made damn good homemade tapa.
This is one of the dishes I never bothered to learn when I was back home. I just woke up to the heavenly smell of garlic, soy sauce and vinegar wafting through my bedroom windows, came down to the kitchen and it was ready to eat. I guess we were spoilt by my mama that way.
But after a few times of experimenting on the ratios of beef, soy sauce and vinegar, I finally nailed it. The perfect beef tapa recipe. At least for us.