Monthly Archives: March 2015


Tapa (Beef Jerky), Sinangag (Garlic Fried Rice) and Itlog(Egg)

Filipino Tapa Recipe – “Beef Slices Marinated in Lemon Juice, Soy Sauce, Sugar and Garlic”

Need an easy Filipino tapa recipe?

Beef Tapa has since been made popular by the Filipino breakfast TAPSILOG – a combination plate of TAPa, SInangag(Fried Rice) and ItLOG(Egg). It is served with a side of sliced tomato or a spicy vinegar dipping sauce.

Tapa is the term used to refer to salted, then dried meat. The meat may either be cured or uncured.

Cured tapa uses salt or saltpeter. This gives the meat’s red color. Saltpeter, a common ingredient found in commercially cured meats, is used for food preservation… not really a very appetizing additive to put in your food especially once you find out it’s other uses. See for more information on saltpeter.

Marinated for around 10 hours

So, I suggest that you make your own using this Beef Tapa recipe with no preservatives, and enjoy knowing that the meal you are serving your family is saltpeter-free.

For this recipe, I like using lemon juice and adding soy sauce for color, sugar to cut the tartness of the lemon and a whole lot of garlic. The original recipe is Calamansi juice, but it’s not readily available here in NJ. Calamansi is somewhat similar to Key Lime, which is just as hard to find around here.


Beef – Round or Chuck or any lean cut
Whole Lemons or Lemon Juice

  • Soy Sauce
  • Sugar
  • Garlic
  • Black Pepper
  • Cooking Oil


  • 2 pounds beef round or chuck sliced thinly against the grain
  • 1/2 cup lemon juice
  • 1/3 cup soy sauce
  • 2 tablespoons sugar
  • 1/4 teaspoon ground black pepper
  • 1 head garlic, minced
  • Canola or any cooking oil for frying


  1. Mix together all the ingredients except the cooking oil. Blend well to coat beef thoroughly with the liquids and seasonings
  2. Cover and let marinate in the refrigerator for a minimum of 4 hours, or even overnight.
  3. To cook, drain first the excess liquid from the marinade so the beef will fry and not boil in its own liquid.
  4. Heat up the oil in the pan, fry the beef in batches.
  5. Serve with Fried Rice, Fried Egg and a side of cut tomatoes.

Substitute vinegar if lemon juice is not available. Use the same measure or saturate with some water. The dish will be tangier than tart.

Since this Filipino beef tapa recipe is a wet marinade, it is important to drain the liquid well before frying. Too much liquid will cause it to boil in it rather than fry.

I suggest that you do not marinate the beef for more than 24 hours. If you don’t plan to cook the whole batch of beef that you marinated, you can keep what is left over in your freezer for up to 2 weeks. Just remember to label and date it.

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Chicken Adobo Grilled Cheese


“Braised chicken thigh, white bread, American cheese”

Last week I went to downtown Los Angeles by Koreatown Area and passed by a Filipino food truck called “Belly and Snout” and ordered their Chicken Adobo Grilled Cheese.  It was the grownup version of grilled cheese and the braised chicken was tender and plenty. As a Filipino, I grew up eating adobo and wanted to try this at home. Here is my recipe of Chicken Adobo Grilled Cheese.


2 1?2 lbs chicken pieces
3 -4 cloves garlic, minced
1?3 cup white vinegar
1?4 teaspoon black peppercorns(cracked)
1 bay leaf
1 tbsp brown sugar
1?3 cup soy sauce
3?4 teaspoon salt

Part 1 Chicken Adobo
Combine all ingredients in a deep glass or stainless steel saucepan.
Bring to a boil over medium heat, then reduce heat to medium-low.
Cover and simmer for about 30 minutes or until the meat is very tender.
Gently turn the meat occasionally during the course of cooking.
Remove the meat from the sauce and pan-fry in a little oil until browned on all sides.
Transfer to a serving platter or bowl and cover with sauce and shred the chicken meat.

Part 2 Grilled Cheese
You can make a fantastic sandwich with just great bread, fresh butter, and American cheese:
Butter bread slices on 1 side. Turn them over. Lay 2 cheese slices on 1 bread slice. Top with the other bread slice and buttered side up. Add the shredded chicken adobo meat between the sandwiches

Heat a medium frying pan over medium heat. Flick a drop of water into the pan; if it sizzles and evaporates, the pan is hot enough.

Put sandwich, buttered side down, in the pan. Let it cook 3 to 4 minutes, or until golden and crunchy underneath. Turn and let cook another 3 to 4 minutes, or until golden and crunchy.

Sisig Taco by Senor Sisig

Senor Sisig Fusion Street Food
Hosted by Guy Fieri
Senor Sisig food truck impresses Guy with Filipino-Latin fusion flavors.

Read more at: Food Network


1 kilo chicken fillet (Can be replaced with Tofu for Vegetarians or Pork Meat)
300 grams chicken liver
3 gloves garlic, chopped
4 pieces green chili, chopped
2 tablespoons oyster sauce
2 onions, chopped
3 tablespoons soy sauce
1 tablespoon olive oil
Salt and pepper to taste
3 pieces red chili pepper, chopped (optional)
1/2 tablespoon mayonnaise (optional)
1 raw egg (optional)

Part 1
In a large bowl, season the chicken fillet and liver with salt and pepper.
Put the pan over medium heat and fry the fillet and liver until golden brown.
Set the mixture aside then chopped into small pieces.

Part 2
In a pan, saute garlic and onions.
Add the chicken fillet and liver while crushing the liver while cooking.
Add chopped chili pepper, oyster sauce, soy sauce, and ground pepper.
Stir fry until the mixture has blended well. Add mayonnaise.
Transfer to a sizzling plate and add fresh egg on top before serving with lemon.

Read more at: Food World News

Adobo Buffalo Wings by Senor Sisig

Adobo-Glazed Buffalo Wings (03:43)
Hosted by Guy Fieri
An adobo glaze makes these buffalo wings a popular draw for Senor Sisig’s.

Read more at: Food Network

3/4 cup soy sauce
1/2 cup sugar cane vinegar
4 cloves minced garlic
1 bay leaf
1 teaspoon ground peppercorns
5 pieces chicken wing or drumettes

Adobo Glaze:
1 teaspoon olive oil
4 cloves garlic
2 bay leaves
1 teaspoon peppercorns
1 cup soy sauce
3/4 cup sugar cane vinegar
1/2 cup brown sugar
2 teaspoons ketchup
2 teaspoons honey
1 teaspoon cayenne
1 teaspoon red chili flakes
1 teaspoon Worcestershire
3 chipotle peppers
1/4 cup cornstarch
Vegetable oil, for frying

For the marinade: Combine the soy sauce, vinegar, garlic, bay leaf, peppercorns and some salt in a mixing bowl or container. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate overnight.

For the adobo glaze: In a saucepan over medium heat, heat the olive oil and then saute the garlic, bay leaves and peppercorns until the garlic is golden brown. Add the soy sauce, vinegar, brown sugar, ketchup, honey, cayenne pepper, red chili flakes, Worcestershire, chipotle peppers and salt to taste. Cook for 15 to 20 minutes. Mix the cornstarch with water to make a slurry, add to the glaze and continue cooking until glaze thickens. Cool down and strain.

Preheat the oven to 375 degrees F.

Take the marinated chicken and lay them on a sheet pan and par bake for 10 to 12 minutes.

Heat vegetable oil in a deep fryer to 375 degrees F. Take the par-baked wings and deep fry for 5 to 6 minutes.

Toss the freshly deep fried wings with 3 ounces of the adobo glaze.
Back Camera
PROFESSIONAL RECIPE: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Recipe courtesy Senor Sisig


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