Filipinos never tire of tapsilog. Plus, by preparing this from your home, you guarantee freshness and top-quality ingredients compared to the store varieties. This viand can come in several ways —as lunch boxes, sandwiches, frozen bulk purchases, etc.—so you have a number of business options.

Materials needed:

Meat pounder, P50

Stainless steel bowl, P150

Plastic container, P50

Frying pan, P200

1 kg. lean beef (beefsteak cut, round, or rump), sliced ¼ inch thick, P250

Salt, P3

Ground black pepper, P3

Sugar, P10

2 tbsp. finely chopped garlic, P10

½ tsp. msg, P5

2 tbsp. distilled white vinegar, P10

Soy sauce (optional), P10

Vegetable oil, P10

Getting started:

1. Use the meat pounder to tenderize and thin out the meat.

2. Place the meat into the stainless steel bowl, together with salt, pepper, sugar, chopped garlic, MSG, white vinegar, and 3 to 4 tablepoons of soy sauce. Mix well.

3. Transfer everything to a plastic container, and let meat marinate for about 12 hours in the refrigerator. Remove and mix again.

4. You can opt to repack and freeze the meat for a later date. When the meat is ready to be served, fry in a
hot pan, using vegetable oil. Tapa is usually eaten together with rice and egg.