Where can you get the best tapsilog in the city? Erwan Heussaff is driving to Cavite to try the most underrated “tapsihans” that serve the staple Filipino breakfast: tapa (marinated beef), sinangag (garlic rice), and itlog (fried egg). This wouldn’t be an episode of Erwan Cooks without us trying our own version back at the studio kitchen! From a traditional dried version, to a really tender cooking technique, to a more premium dish this is the ultimate tapsilog video that you need for your home kitchen!

We are making all our tasty tapsilog recipes using the iconic soy sauce and vinegar from Marca Piña. Did you know that their products are now available in over 40 countries? Marca Piña has been around since the 1940’s and is a staple in every Filipino household. Try these Piñakamasarap tapsi at home!

We are just getting started with our Cavite series, so make sure to watch the rest of our videos to learn more about the historical city, its food specialties, and the lovely people who make it uniquely theirs.

Hidden Tapsihan Gen. Mascardo St. Kawit, Cavite

TRADITIONAL BEEF TAPA VS MODERN (ERWAN COOKS)
Ingredients:
Premium:
½ cup Marca Piña Soy Sauce
1 tbsp Marca Piña Vinegar
¼ cup brown sugar
2 cloves garlic, minced
½ kg beef striploin, sliced into ½ inch thick chunks
3 tbsp cooking oil
3 cups lard, for cooking

Chinesestyle/Velveting:
½ kg beef rump, breakfast cut
5g baking soda
½ cup soy sauce
¼ cup vinegar
4 cloves garlic, minced

TraditionalDehydrated
⅓ cup Marca Piña Soy Sauce
2 tbsp Marca Piña Vinegar
2 cloves garlic, minced
½ kg beef rump, breakfast cut sliced into 2 inch wide strips
3 tbsp cooking oil

Sawsawan:
2 pc jalapenos, sliced
1 tbsp brown sugar
¼ cup Marca Piña Vinegar
1 clove garlic, chopped
sunnyside up eggs
fried rice

Procedure:
1. For the traditional tapa: In a bowl, combine soy sauce, vinegar, garlic, and sugar. Add beef and massage into the marinade. Leave for at least 30 minutes.
2. Place it on a clean container covered with a net that can prevent insects from touching it and let it dehydrate under the sun for 3 hours. Alternatively, you may use a dehydrator at 70C setting for 3 hours.
3. You may fry each piece or slice into strips and then fry. Fry in hot oil for 30 seconds.
4. To make the premium tapa: Combine soy sauce, vinegar, sugar, and garlic. Mix until the sugar has dissolved. Massage in your beef and let it marinate for at least 30 minutes.
5. In a pan, melt your lard and slowly cook the beef for 23 minutes making sure the garlic doesn’t burn.
6. To make the chinesestyle/velvetted tapa: massage beef with baking soda. Leave for 30 minutes and rinse. Add in garlic, soy sauce, and vinegar. Marinate for another 30 minutes. Cook in a pan with hot oil for 12 minutes or until cooked through.
7. To make the sauce: Dissolve the sugar in vinegar and add jalapenos.
8. Serve each tapa with fried rice and eggs. Makes 8 servings.

Jump to:
(0:00) Intro
(1:22) Hidden Tapsihan
(7:45) Erwan's Tapsilog, Outro

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