Let's Make Homemade Tapa!

I love tapa especially when it comes as tapsilog. Most of those available though are too salty for me. I have to lessen my sodium intake for my health. It's been quite some time since I made homemade tapa. Found some sirloin in the freezer, so that's what I used. The meat is a bit more expensive than your usual lean beef, but it's much easier to cook. There's also no wastage because you don't get hard to chew ligaments.

Made 700 grams of tapa and we finished it in 2 meals. Paired it with Greek salad. I didn't cook egg anymore since we ate it for lunch. I went on a controlled diet plan after I made this, now I'm craving for it again, haha. Here's how I made it -

Maybe I should unearth my high school recipes for tocino and longganisa and make some. We never got around to tasting it. We marinated the meat and was supposed to cook it the week after. Unfortunately, there was a coup d'etat and school was closed. I think there were days when there was no electricity. The meat we marinated spoiled and we never got to try it. Next cooking project then :)

Full recipe at: https://recipesformyson.blogspot.com/2023/08/recipes-for-my-son-beef-tapa.html

#BeKind #StaySafe

Kitchen Re-opening!

Alas! It's rainy season again according to PAGASA. Yaaaaas! It's been raining everyday for a week now. I am happy because it's not so hot anymore. More importantly, my plants are very happy because they're getting properly hydrated and getting vitamins from the rain. Our drum is also almost full now since we've been collecting rainwater. 

I haven't cooked for two months now. It was too hot for me to stay in the kitchen for long periods of time. We've also been eating in the craft room to avoid the heat. I had heat exhaustion in March and I realized that's how fragile I am. The only time I go out is when I water the plants late in the afternoon. Well, since the weather is cooler now I was finally able to cook again last night!

It was Daddy's birthday yesterday, so I made some of his beef mustasa dish. I made it with liver spread this time and it brought back happy memories of Dad teaching me how to make it. It's the only dish I learned from him because he would cook so fast and never measured anything. I prepare food like it's a science experiment by measuring everything haha. Daddy learned to cook from the original cooks of Casa Moderna in Naga (used to be called Moderna Bakery). He said that's where he hung out after school and they taught him how to cook. 

Here's how to make my Dad's beef mustasa dish.

My next target is to make adobo. I'll start with easy dishes since I'm still re-building my stamina. The booster shot did a number on me and I'm still reeling from its effects. Hibernating from the heat is done and now I need to get moving to regain the strength I lost. If the rain continues maybe I can bake some cheese cupcakes soon. 

#BeKind #StaySafe

How to Make Yummy Japanese Style Hamburger

That Japanese style hamburger with the special sauce? Yup, I make those at home for my boys. Uncle Fumio told me it's the best burger in the whole world. He sent me a few Japanese videos on how to make it, but the chef's were too fast! I just watched it over and over to learn the right technique. 

I like making my patties small. This is how my Dad used to make it at home, so I wanted to keep it that way. I made them big once and the boys were overwhelmed. I guess they wanted being tricked to thinking they're eating mini-burgers haha. 

Here's how I make the Japanese-style hamburger --

Ingredients:

400 grams ground beef

1/2 tsp salt

ground black pepper

1/2 onion, chopped

vegetable oil

1 egg

1/4 cup milk

1 cup breadcrumbs

2/3 cup water

Sauce:

3 Tbsp ketchup

1 Tbsp sake

2 Tbsp worcestershire sauce

1 tsp soy sauce

1 Tbsp butter

CB//164 #StuckAtHomeDay/194 #WFH112 #StayHome #BeKind