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