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Cara Beef Tapa with Atchara and Java Rice Recipe
Cara Beef Tapa with Atchara and Java Rice
by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Tapang Damulag (Delectable Filipino style jerky made from carabeef or carabao "water buffalo" meat slice) is eminently more affordable and accessible. Try it as main dish or as pulutan and surprise your guests!



kusina ingredients 
  • 500g carabao meat (sirloin)
  • ½ cup rock salt
Atchara:
  • 200g green papaya(raw), grated into long strands
  • 1 medium carrot
  • 1 large red onion, sliced into thin strips
  • 1 large red bell pepper, julienned (sliced into thin strips)
  • 3 cloves of garlic, thinly sliced
  • 2 tbsp whole peppercorn
  • 1½ tsp salt and pepper to taste
  • ¼ cup raisins
  • 1 cup white vinegar
  • 1 cup white sugar
Java Rice:
  • 4 cups cooked rice
  • 3 tbsp margarine, melted
  • ½ tbsp annatto powder
  • ¼ tsp turmeric powder
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
kusina instructions
1. Season beef with salt and air dry for 5 days. 

2. After 5 days, cut into strips and fry.

3. For Atchara, combine all ingredients and chill for 3 days before serving.

4. For Java Rice, combine turmeric and annatto powder. Mix well.

5. Put-in garlic powder, onion powder, and salt. Stir until everything is distributed.

6. Pour-in mixture on warm steamed rice. Gently mix so that the rice is coated by the mixture.

7. In a serving plate, place strips of tapa, add atchara on the side and serve together with a cup of java rice.

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