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Drain beef from marinade. In a wide frying pan over medium heat, heat the cooking oil. Add the beef slices in one layer, turning on sides, for about 3-5 minutes or until well browned. The cooking time depends on the thickness of your meat. The key is not to overcook them or your tapa will become too tough.

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Here's how to cook Beef Tapa with Soda: Ingredients: 1 kg Beef Sirloin 1 1/2 cup Soda 1/2 cup Soy Sauce 1 tbsp. Osyter Sauce 1 medium sized Onions (1, sliced; 1, rings) 4 cloves Garlic (chopped) Olive Oil (or vegetable oil) Salt Pepper. Process: In a bowl, combine in the beef, sliced onions, garlic, oyster sauce, soy saucec and soda.

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Pound each cut of meat with a mallet or any other blunt object until it is flattened to about one-fourth inch in thickness. Carefully place the beef into a bowl, and evenly sprinkle with baking soda. Thoroughly mix until everything is thoroughly blended together. Incorporate lemon juice and stir until completely mixed.

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Stir well until sugar is dissolved. Taste then adjust sugar, salt, or pepper based on preference. 1/2 cup pure pineapple juice, 1 tbsp vinegar, 1/4 cup Filipino soy sauce, 1 1/2 tbsp brown sugar, 5 cloves garlic, ground black pepper, 1 tbsp liquid seasoning. Pour marinade into the beef. Massage until well combined.

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Drain meat from marinade, reserving liquid. In a wide pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until limp. Add pork belly and cook, stirring occasionally, until lightly browned. Add reserved marinade and bring to a boil without stirring for about 2 to 3 minutes.

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1 kg beef lomo/tenderloin1 cup sprite1/2 cup knorr liquid seasoning1/2 clove garlic2 tbsp calamansi2 1/2 tbsp soy sauce1 1/2 tbsp oyster sauce2 tsp sugar1 ts.

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To cook the chicken tapa, in a medium size frying pan (non stick pan is the best), heat about 1 to 2 tablespoons of cooking oil. Put the chicken fillet in the pan and fry in batches. Don't overcrowd the pan and leave enough space for each fillet. Cook the meat for 10 to 15 minutes on each side or until the liquid is absorbed by the fillet and.

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Drain meat from marinade. In a wide pan over medium heat, heat about 1 tablespoon oil. Add beef in a single layer and cook, turning on sides, for about 3 to 5 minutes or until liquid (meat will dispel liquid) is almost absorbed. Add another 1 tablespoon of oil and continue to cook until meat is lightly browned.

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In a bowl, combine beef, fish sauce, brown sugar, garlic, and pepper. Massage meat with the marinade. Cover and marinate in the refrigerator for about 2 hours or overnight. Drain beef from the marinade. In a pan over medium heat, heat oil.

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You may select which one of these methods is fit for your preference. Let it simmer again in a liquid - Using the same pan where the beef tapa was cooked, pour 1 cup broth, then put the overcooked beef tapa. Cover the pan and let it simmer over low heat for about 3 minutes for the liquid to penetrate the meat.

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Set aside. In a large bowl or any plastic container (just enough to put all the meat and the rest of the ingredients), put the pork, garlic, soy sauce, calamansi juice, sugar, sprite or 7-up, salt and pepper. Mix all the ingredients until the sugar is dissolved and the meat is coated with the marinade mixture.