Tapuey basil tapa

Tapuey Basil Tapa

A Modern Twist on a Filipino Classic with Tapuey and Basil

Where Tradition Meets Innovation

Filipino tapa, a beloved breakfast staple of thinly sliced cured beef, gets a bold upgrade in this recipe. Historically preserved with vinegar and spices, this version incorporates tapuey—a traditional Filipino rice wine once cherished by indigenous communities—to deepen the marinade’s complexity. Fresh basil adds an aromatic finish, balancing the dish’s savory-sweet profile.

"Tapuey bridges our culinary past and present, while basil lends a bright, modern flourish to this iconic dish."

Tapuey’s mild sweetness and earthy undertones enhance the umami of soy sauce and calamansi, while brown sugar promotes a caramelized crust. Basil, added at the end, preserves its freshness, cutting through the richness. This dish honors tapa’s roots while embracing contemporary flair, making it perfect for both morning silog meals or evening pulutan.

Ingredients for tapuey basil tapa Marinating beef for tapa

Tapuey’s rustic charm and fresh basil elevate this Filipino classic.

Ingredients

Serves 4

  • 400g beef (sirloin or flank, thinly sliced)
  • 100g tapuey (traditional rice wine)
  • 40g soy sauce
  • 20g brown sugar (for caramelization)
  • 15g calamansi juice
  • 5 cloves garlic (minced)
  • 30g fresh basil (or more to taste)
  • Optional: Cracked black pepper to taste
Tapuey basil tapa finished

Caramelized tapa with a glossy tapuey-basil glaze.

Instructions

  1. Marinate the Beef: In a bowl, combine beef, tapuey, soy sauce, brown sugar, calamansi juice, garlic, and pepper (if using). Mix well. Marinate for at least 1 hour, or overnight for deeper flavor.
  2. Cook the Tapa: Heat a skillet over medium-high. Add marinated beef (reserve excess marinade). Sear until edges caramelize, about 3-4 minutes per side. The brown sugar will create a crisp, golden crust.
  3. Reduce the Sauce: Pour reserved marinade into the skillet. Simmer until liquid reduces by half, forming a glossy glaze (5-7 minutes). Stir occasionally to coat the beef.
  4. Finish with Basil: Remove from heat. Tear basil leaves by hand and fold into the tapa. The residual heat will wilt the herbs gently, preserving their aroma.
  5. Serve: Pair with garlic rice, fried egg, and a side of vinegar with chili for a classic tapsilog experience.
"The basil’s freshness cuts through the tapuey’s richness—a harmony of old and new."