Filipino Street Eats: Recipes for Beef Tapa, Taho and Atchara
Diona Joyce, chef & owner, Kanto & Tita Flips
Published Tuesday, August 4, 2015 5:52AM EDT
Last Updated Tuesday, August 4, 2015 10:31AM EDT
Beef Tapa is a really popular Filipino breakfast. The full name - TAPSILOG - is a combination plate of TAPa, SInangag (fried rice), and ItLOG (egg). It's served with a side of sliced tomato or a spicy vinegar dipping sauce.
- 1 kg ribeye, sliced thin
- 1/2 cup soya sauce
- 1 tbsp vinegar
- 3 Calamansi fruit, juiced
- 3 cloves garlic, crushed
- 1 tbsp brown sugar
- 1 tbsp oil for frying
- Mix everything and let marinate for at least 2 hours.
- Heat up oil and add beef. Stir and let cook for 5 mins and serve.
- Serve with garlic fried rice and egg.
Taho is a snack food made from silken tofu and tapioca pearls. This staple comfort food is popular all over the Philippines and taho sellers can be found in every town and city.
- 200 g soya beans
- 1 litre water
- 1/2 tsp gypsum powder dissolved in 1/4 cup water - put in a pot with lid
- Sugar syrup
- Tapioca pearls
- Soak the soya beans overnight
- Remove skin from the beans and wash
- Using a blender, purée the beans with the water
- Using a cheesecloth, squeeze milk out from the beans
- Boil the strained milk for 10 minutes
- Pour the soya milk to the gypsum powder mixture. Do not stir from this point on - just skim the bubbles on the top and discard
- Cover and let sit for at least 45 minutes
- Scoop into a cup and serve with sugar syrup and tapioca pearls
Atchara is a pickle made from grated, unripe papaya. This dish is often served as a side dish for fried or grilled foods such as pork barbecue. I like to serve it as a side dish for the tapa.
- 1 large green papaya, shredded
- 1 medium green bell peppers, julienned
- 1 medium red bell peppers, julienned
- 1 medium size carrots, julienned
- 2-inch ginger, julienned
- 1 cup vinegar
- 1 cup sugar
- Boil vinegar and sugar together
- Add all ingredients
- Boil for 1 minute, let it cool and serve