Lasang Pinoy 12: fusion cooking and my beef tapa sandwich
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieWhen I read from Ces’ food blog that it’s going to be fusion cooking for the 12th edition of Lasang Pinoy, I got overly excited. This is my passion–turning traditional, often boring, recipes into dishes that are more today. I started digging into my archives to find out which of my previously posted recipes would be worth including in this post. There are so many but I chose these three to represent three categories of Filipino dishes: rice, meat and desserts.
Adding chopped basil leaves to the traditional garlic fried rice (above, left) gives it an entirely new image and an even more wonderful aroma. Traditionally cooked as a soup with vegetables, bulalo is also wonderful as dish that is a cross between a stew and a steak (above, center). And the humble minatamis na saging is reincarnated with butter, honey and cinnamon powder (above, right), a recipe so genrously sent by a reader named Sam. Thanks again, Sam!
In addition to all that, I present a wonderful new way to serve the classic beef tapa–as a sandwich. 
Wonderful with fried rice, tapa is just as great between two slices of bread. This recipe is good for two sandwiches. See, the kids had tapa for their packed lunch last week and the 500 grams of sukiyaki-cut beef that I cooked was too much for the two of them. Since both my husband and I find rice too heavy for breakfast, what was left of the tapa became filling for sandwiches. Ah, they were really fabulous!
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i made this recipe for breakfast this morning. Divide the french bread into three portions, tucked in the goodies and wrapped them individually in aluminum foil—breakfast on the go for us three working ladies!
thanks connie!
hi connie! as always, interesting ang mga recipe mo lalo na at fusion cooking! not so sure which one i like best… your version of minatamis na saging or that bulalo steak. that beef tapa sandwich looks delicious
sam, it must have been really fabulous with french bread.
try all, iska? Diet killer though hehehe
Hi Connie,
Please allow me to say that what makes your blogsite interesting is its elegant simplicity.
The accompanying pics always drive me hungry.
P.S.
I am glad you tried and liked my health drink.
Cheers!
hi con, do you have a recipe of a traditional tapa. I live in Canada and I miss the tapa back hom
hi connie!
thanks for the early entry! been trying to post a comment the day you posted but no luck…anyway, this looks really good! i can just imagine the succulent sukiyaki cut tapa in this sandwich! must be really good! hubby loves tapa, i’m so sure he’s going to love this when i try it! thanks!
Thank you, Malou, for the encouraging comments and for the wonderful honey-lemon drink.
RiZa, you mean the marinade? No, sorry, I like just salt and pepper in mine.
Ces, yah I heard there were problems with the commenting system yesterday. Technical problems never end. Hope you enjoy the tapa sandwich. And I’ll probably post more LP 12 entries before the end of the month.
yummy!
that beef tapa sandwich should be made a national dish,
the pinoy version of the philly cheesesteak!
thanks for such a mouthwatering blog~~~~
spanx!
LOL Spanx, the lechon makers will object hehehehe
hey connie!
i seem to be having trouble copying your tapa sandwich photo [right-click disabled?] i did however manage copying the thumb-nail in your ‘cooking for one’ site, but it’s too small that it gets distorted when i resize it. is it ok if you email me a copy for the round-up? thanks!
Yah, right click disabled, hotlink disabled… dami kasing asar eh. will e-mail you the photo for the round-up.
Wow! I will definitely try your minatamis na saging version. I already forget my diet
LOL Lani, that’s the way to enjoy it. Forget the diet for a little while.
You know that’s one of the things that attracted me to your food blog, not only do you post Filipino dishes you also make them fit today’s way of cooking and available ingredients. I have yet to try that bulalo recipe though. I’m always on the look out for that cut of meat. Kakainis kasi dito, they only sell the boring filet stuff, no fat, no bones, no excitement
Kasi, di ba, if we stick we traditional recipes, wala nang adventure and room for exploration. Lam mo, JMom, it’s funny that with all the concern about fatless meat, the US is the largest consumer of processed meat (hodogs, etc) which is more than 50% fat. Ironic, ‘no?
Looks fantastic! I had beef sandwich for lunch yesterday bought from a cafe here. It had garlic and onion on a white bread. Yummy.
This is a great idea… i think Ian will love this!
This will be my try for sandwiches tomorrow!
Looks very delicious!
Many thanks!