Tuesday, October 11, 2011

Home Made Sukiyaki Beef Tapa

I know I've been neglecting this blog lately. It's not because I'm busy or anything. In fact, I've had a few forays in the kitchen plus some new restaurants that we tried. I don't know,  maybe I lack inspiration to actually write and string a few sentences together . I have a few unpublished/unfinished posts that are rotting here and waiting to be edited and published. But I feel that they are past their prime :-)

Anyway, this post is mainly for my personal reference than anything else. For the first time, I made home-made tapa using sukiyaki beef. The marinade turned out really great (I was even surprised myself). I didn't write any of the measurements down as I was making it, and winged it by tasting the marinade (before adding the raw beef of course). Here's the approximation:


Sukiyaki beef slices
2-3 tablespoons soy sauce (local brand is best)
2 cloves garlic, minced
1 tablespoon of white sugar
Sea salt (about three to four turns using a salt grinder)
1 to 2 teaspoons sesame oil (yes, this is the secret ingredient)
Vegetable oil for frying

1. De-frost sukiyaki beef. Set aside.
2. In a separate bowl, combine the next five ingredients (you can add freshly ground pepper too, if you like. I didn't though). Mix well until the sugar is well incorporated.
3. Add the sukiyaki beef to the marinade and let stand for thirty minutes only. Sukiyaki beef is very thin and would absorb much of the salt if you leave it too long in the marinade.
4. Add a little vegetable oil to a non-stick pan and pan fry the marinated beef until done. It will take only a minute or less, per side.

I need to make this again soon.

3 comments:

mrslovey said...

i first saw you mention this on fb and i wanted to ask you the recipe but im shy :P so i just keep on visiting ur blog to check if its already posted. thanks for sharing. i will ask my help to replicate this :) let u know how it will turn out :P

Leica said...

Thanks for dropping by :-) I hope you like the recipe. Use sukiyaki cut beef, it's better.

ericbau said...

I can attest to that... :)