Lasang Pinoy 12: fusion cooking and my beef tapa sandwich

casaveneracion.com garlic, basil and onion sinangag casaveneracion.com bulalo steak casaveneracion.com minatamis na saging

When I read from Ces’ food blog that it’s going to be fusion cooking for the 12th edition of Lasang Pinoy, I got overly excited. This is my passion–turning traditional, often boring, recipes into dishes that are more today. I started digging into my archives to find out which of my previously posted recipes would be worth including in this post. There are so many but I chose these three to represent three categories of Filipino dishes: rice, meat and desserts.

Adding chopped basil leaves to the traditional garlic fried rice (above, left) gives it an entirely new image and an even more wonderful aroma. Traditionally cooked as a soup with vegetables, bulalo is also wonderful as dish that is a cross between a stew and a steak (above, center). And the humble minatamis na saging is reincarnated with butter, honey and cinnamon powder (above, right), a recipe so genrously sent by a reader named Sam. Thanks again, Sam!

In addition to all that, I present a wonderful new way to serve the classic beef tapa–as a sandwich. :)

casaveneracion.com beef tapa sandwich

Wonderful with fried rice, tapa is just as great between two slices of bread. This recipe is good for two sandwiches. See, the kids had tapa for their packed lunch last week and the 500 grams of sukiyaki-cut beef that I cooked was too much for the two of them. Since both my husband and I find rice too heavy for breakfast, what was left of the tapa became filling for sandwiches. Ah, they were really fabulous!

Ingredients :

about 200 grams of sukiyaki-cut beef (or, you can cut into paper thin slices any tender cut of beef by hand)
2 eggs, beaten
2 tbsps. of butter + 2 tbsps. of vegetable oil
salt and pepper
a small bunch of romaine lettuce
4 slices of bread

Cooking procedure :

Wash the lettuce, trim and drain well. Blot with paper towels if necessary to remove the water.

Place the beef in a bowl and season lightly with salt and pepper. Most Filipinos marinate their tapa but I really think that any strong marinade detracts from the real flavor of beef so I prefer to season the beef simply with salt and pepper.

Heat the butter and oil together in a non-stick frying pan. Cook the eggs until set and lightly browned on the underside. Flip to brown the top. Slide onto a place and keep warm.

Reheat the remaining butter and oil and add the beef all at once. Stir lightly with a spatula to separate the slices. Cook over very high heat until the edges are lightly browned, but not for more than a minute or two.

While the beef cooks, toast the bread. Don’t toast them too early or they will be cold by the time the beef is ready. So, synchronize the time.

When the beef tapa is done, assemble the sandwiches. Arrange the lettuce leaves on two slices of bread. Divide the beef tapa into two and arrange on top of the lettuce. Divide the omelet in two and carefully place half on each slice of bread. Cover with the remaining slices of bread. Cut each sandwich into two, if you wish.



Comments

  1. sam of Kuwait! :D says

    i made this recipe for breakfast this morning. Divide the french bread into three portions, tucked in the goodies and wrapped them individually in aluminum foil—breakfast on the go for us three working ladies! :D

    thanks connie! :)

  2. says

    hi connie! as always, interesting ang mga recipe mo lalo na at fusion cooking! not so sure which one i like best… your version of minatamis na saging or that bulalo steak. that beef tapa sandwich looks delicious :)

  3. says

    Hi Connie,

    Please allow me to say that what makes your blogsite interesting is its elegant simplicity.

    The accompanying pics always drive me hungry.

    P.S.

    I am glad you tried and liked my health drink.

    Cheers!

  4. says

    hi connie!
    thanks for the early entry! been trying to post a comment the day you posted but no luck…anyway, this looks really good! i can just imagine the succulent sukiyaki cut tapa in this sandwich! must be really good! hubby loves tapa, i’m so sure he’s going to love this when i try it! thanks!

  5. says

    Thank you, Malou, for the encouraging comments and for the wonderful honey-lemon drink. :)

    RiZa, you mean the marinade? No, sorry, I like just salt and pepper in mine. :)

    Ces, yah I heard there were problems with the commenting system yesterday. Technical problems never end. Hope you enjoy the tapa sandwich. And I’ll probably post more LP 12 entries before the end of the month. :)

  6. says

    hey connie!
    i seem to be having trouble copying your tapa sandwich photo [right-click disabled?] i did however manage copying the thumb-nail in your ‘cooking for one’ site, but it’s too small that it gets distorted when i resize it. is it ok if you email me a copy for the round-up? thanks!

  7. says

    You know that’s one of the things that attracted me to your food blog, not only do you post Filipino dishes you also make them fit today’s way of cooking and available ingredients. I have yet to try that bulalo recipe though. I’m always on the look out for that cut of meat. Kakainis kasi dito, they only sell the boring filet stuff, no fat, no bones, no excitement :)

  8. says

    Kasi, di ba, if we stick we traditional recipes, wala nang adventure and room for exploration. Lam mo, JMom, it’s funny that with all the concern about fatless meat, the US is the largest consumer of processed meat (hodogs, etc) which is more than 50% fat. Ironic, ‘no?

  9. says

    Looks fantastic! I had beef sandwich for lunch yesterday bought from a cafe here. It had garlic and onion on a white bread. Yummy.

    This is a great idea… i think Ian will love this!

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