Thursday, 29 July 2010

Tapa : Using Beef or Mutton

My husband Frederick is a good cook :-) he makes do with any available ingredients found in the kitchen, he is that kind of good cook.  And for a long time, he has always been bragging about his delicious tapa, though I haven’t tasted it yet, I know it is delicious just the way he describes how he enjoys it.  It’s one of his “patyam” recipes (experimental recipes)  that he was able to made perfect.  Out of generosity and his love for me (wink wink) he shared his tapa recipe to me (he can’t cook for me now coz he’s in Congo, but I will let him cook for me again once he gets here).

I was on my way back to the flat from the doctor’s clinic  (that was yesterday) when I texted him asking for his tapa recipe.  He replied after 6 minutes with the recipe. One of the things I love about Frederick is he always finds time to reply to my messages or call me no matter how busy and sleepless and tired he is or how expensive an overseas call is and he tries to be as sweet or funny sweet as he can.  Anyways (sic), here’s his text reply to me (quoted him verbatim) :

- Kikoman soy;

- Apple cider vinegar;

- Crushed black pepper (he always lectures me that the taste of a freshly crushed whole black pepper kernel is better compared to the powdered black pepper. For me I don’t see the difference hehehe)

- Minced garlic;

- Lemon for added taste;

- Pinch of salt;

- Onion ring – end part of the frying

- Plus tender loving care to spice up

Though he forgot to mention about the beef part , he might have assumed that I know that already but still he didn’t tell me the measurements of the ingredients.  So I have to figure that out myself. I will have to experiment with the recipe he gave me. Well here is my version of his recipe, this turned out to be delicious:


Beef  – 250 to 300 g.

Tapa Sauce for Marinating:

Light soy sauce – ¼ cup (I don’t have Kikoman soy at the moment but i'll stock a bottle next time)
Dark soy sauce – 1 tbsp
Delmonte Apple cider vinegar - ¼ cup to ½ cup
White Sugar – 1 to 1 1/2 tbsp
Garlic, crushed – 6 cloves
Salt & MSG to taste
powdered black pepper

Ingredients for Cooking

Water for cooking – 3 cups
Oil – 4 tbsp or more

I didn’t have lemon but I will try that next time.  Frederick just loves cooking with lemons.

Frederick also instructed me how to cook the tapa over our skype video conversation. "You have to cook  the tapa over low fire for an hour maybe, until the beef becomes tender."  I told him, "ok dear, i will use the pressure cooker" and I stormed to the kitchen to cook.  I didn't wait for him to disagree or agree with me.  Most of the time Frederick and I can't seem to come into a point of agreement when it comes to cooking.  We always disagree on anything like ingredients to use, spices, ways of cooking, etc. and sometimes we blame each other if the outcome doesn't turn out the way we expect it.  To settle that, we cook our own dishes separately. I cook what I want the way I want and he cooks what he wants the way he wants.  That's why we always end up having  two dishes in a meal.  We always appreciate and praise each other for every sumptuous dish we cook :-) (but with the usual side comments like, Dear it’s delicious!  maybe next time you add that, or take this out,  you do that, or  you do this etc… :D)

Now for the tapa, here's how to cook it, my way :D (I love you dear, peace)

Cooking Procedure:

 1)      slice the beef into small strips. Place it inside a pressure cooker. Add the soy sauces, vinegar, and the rest of the ingredients except the oil and water. Let stand for 30 minutes to 1 hour.

2)      Add the water then cook for 15 minutes counting from the time the pressure cooker starts to whistle.

3)      Transfer the beef mixture into a non-stick frying pan. Add the oil.  If the beef is not yet tender, add ½ cup of water. Let it cook until all the water had evaporated.

4)      Let it fry. Add more oil if necessary.

It tastes good and I told my husband that it really was delicious. He said:  “of course Dear especially when you add TLC to it.” I just can’t wait for him to cook for me again with that TLC from him ;;)

By the way,  I used mutton here instead of beef.  I didn’t tell my sister Kristine about it hehehehe she had no complaints though.

Now, I’m off to sleep again. I've been sleeping for the whole day  and i haven't had breakfast nor lunch and I don't feel like eating supper. I hope my fever and headache will go away. THIS IS NOT DENGUE!

- Sharosem (28July2010)

1 comment:

  1. The recipe is good for 3 servings. Estimated Nutritional values per serving based on ingredients used:

    Calories : 224 kcal
    Cholesterol : 84.7 mg.
    Protein : 30.53 g
    Sodium : 768 mg.
    Total Fat: 9.65 g.
    Saturated fat : 3.65 g.
    Dietary fiber : 0 g.
    Carbohydrate : 0 g.