Recipes and daily menus from the CCGS Jean Goodwill
This is another of the Filipino dishes that I do. I learned this from Noli Seurto. Noli was one of my cooks on the Helix Intrepid. Tocino is a sweet garlic pork that is very addictive. I refer to this as meat candy. It is …
This was posted back in March when not many people knew about this page.
Beef Tapa is a a sweet and spicy marinated beef dish. I learned to make this from the Filipino cooks working for me. Some of their dishes have become part of my regular rotation of meals. This dish only has a few ingredients and is simple to make. You can substitute pork or chicken for the beef if you prefer. You may also add a bit more sugar if you wish.
Beef Tapa
1, to 1 1/2 lbs (675g) boneless beef sliced thin to thumb sized pieces
1/2 cup (125ml) kikkoman soy sauce
4 oz (60ml) white vinegar
2 tbsp (30ml) crushed garlic
3 oz (45 ml) brown sugar
1 tblsp (15 ml) crushed chilies
1tblsp (15 ml) canola oil
Marinate all ingredients except for oil and sugar for at least 2 hours
Heat a pot with the oil and add the marinated beef. Cook until almost dry then add the sugar. Remove from the heat and serve with rice
I started making this while working with some Filipino cooks. When I asked them what it was called they they would just shrug and say “kalabasa”. I had to go online to find a proper name for it ,Ginataang Kalabasa . They would cook this …
