Comments on: Tapang Baka / Beef Tapa

By: Nathan

Nathan — Fri, 19 Jun 2009 00:39:20 +0000

Has anybody ever tried drying beef tapa in a 50 deg C oven overnight? I did this with pork belly strips marinated Chinese-style and it worked beautifully. I stuck a skewere through the strips and hung it from the top shelf and placed a baking sheet under to catch any drips. A very small amount of fat rendered out, which was what I was actually aiming for. I’m no food scientist/physicist but maybe someone out there is. Does the overnight oven-drying approximate sun-drying sans the flies and creepy crawlies?

By: paulo

paulo — Mon, 08 Jun 2009 06:13:38 +0000

hi MM! finally tried one of your recipes and it tastes really good. Had a good breakfast with my girlfriend this morning. thanks a lot for sharing!

By: Wez

Wez — Thu, 04 Jun 2009 01:15:42 +0000

I tried tapang baka and it was so nice. How about tapang usa… how to make it?

By: paulo

paulo — Tue, 02 Jun 2009 12:48:40 +0000

I’ve been reading your blog for quite some time now but this is my first time to comment and I must thank you for these kinds of recipes. I’m gonna try this on the weekend

By: mark

mark — Fri, 09 Jan 2009 19:29:38 +0000

thanks for the recipe, i need this because im planning to open a tapa hause,