Comments on: Beef Tapa – Filipino Sweet Cured Beef

By: Elizabeth Q

Elizabeth Q — Sat, 09 Sep 2017 20:18:26 +0000

In reply to Jhoanna. Thanks, Jhoanna. I adjusted the salt to 2 Tablespoons for one pound of beef. Thanks for noticing the typo error.

By: Jhoanna

Jhoanna — Sat, 26 Aug 2017 18:29:34 +0000

Is this supposed to be 4 TABLESPOONS of salt??? Came out very salty.

By: Elizabeth Q

Elizabeth Q — Sat, 18 Mar 2017 16:46:42 +0000

In reply to Cecilia Sharp. Hi Cecilia, thanks for your suggestion. I adjusted the quantity of the beef in the recipe. Enjoy this recipe :)

By: Elizabeth Q

Elizabeth Q — Sat, 18 Mar 2017 16:39:40 +0000

In reply to Cecilia Sharp. Hi Cecilia, thanks for the lovely comments and helpful info on your take on this recipe. I will go back to my recipe and take a look at the saltiness. Where are you based? Sometimes the weather conditions affect the end result of the food. Most of my recipes on this blog originated from my mom's recipes which were cooked in the Philippines. I now cook everything in my American kitchen... where it is colder, the oven and stove top are different and even my seasonings are different and vary in flavor intensity. That said, I am always open to suggestions from my readers. Please come back and visit the blog again. Kind regards.

By: Cecilia Sharp

Cecilia Sharp — Sat, 18 Mar 2017 15:32:40 +0000

Thank you for this recipe. I’ve just discovered your blog . Love your story on the beef tapa. I have just cooked the tapa after three days of marinating in the ref. I used the exact amounts but doubled the beef, as I felt 4 tbsp of salt was too much for a half pound of beef. I found the end results a bit salty for my taste, so I will re-make the recipe but lessen the salt next time. I am wondering if it’s because I didnt keep it in the freezer. I was thinking that if frozen, the marinade would not permeate the beef. All told, I am glad I found your recipe and will continue to tweak to my personal taste. Thank you! I love cooking as well and am kicking myself for not having paid attention to my elders back home when they made tapa, longanisa and all these comfort foods at home from scratch.

By: Elizabeth Q

Elizabeth Q — Tue, 22 Oct 2013 05:37:34 +0000

In reply to Bernaditta lilia C. Sobere. Thanks, Bernaditta. Glad you came by the blog. Yes, please do copy the recipe. I believe there's a print button on the site you can click on. Enjoy this 'pindang baka' beef tapa recipe :-)

By: Elizabeth Q

Elizabeth Q — Wed, 14 Aug 2013 06:53:51 +0000

In reply to Laura. Hi Laura! Yes, this is absolutely a divine way to cure meat or just add a new flavor to it. Try this for breakfast, lunch, dinner or in between and even with sandwiches. Thanks for the blog visit!

By: Laura

Laura — Wed, 14 Aug 2013 03:22:18 +0000

OK I am totally enthralled by this method of curing meat. I am trying it asap! Love the sweet, salty and savory unami!

By: Bernaditta lilia C. Sobere

Bernaditta lilia C. Sobere — Tue, 23 Jul 2013 01:51:07 +0000

I woulld like to ask permission from you that I would copy this recipe for my own use. I’m a typical mother looking for recipes that I can cooked for my children. I would like to try this recipe. Thanks

By: Elizabeth Q

Elizabeth Q — Wed, 17 Jul 2013 19:33:09 +0000

In reply to wok with ray. Thanks, Chef Ray! Your kind comments and your taking the time to visit the blog, inspite of a busy schedule encourage me to keep going back to the kitchen. Yes, our parents did the best they could, in the simplest ways. Hope you're staying cool in this heatwave. Salamat :-)