If you love tapa then you will love this even more, its meatier and its tastier due to the process it undergoes before cooking. Basically it’s made with either beef or carabeef, a cross between tapa and jerky, where it is not as sun dried that it will be so chewy but drawing out the moisture on the beef makes it more concentrated in taste.
This Ilonggo style tapa when ready can be cooked over a wok by frying or grilled over hot charcoal. Like with many Filipino dishes it is best with sinangag but can be eaten on its own or better yet serve it as a pulutan.
In a bowl combine all ingredients apart from the beef. Mix well.
Add the beef, using your hands massage the meat with the marinade. Let the meat marinade overnight in the refrigerator uncovered to dry it out.
Remove meat from the refrigerator then place it in a wire rack on top of a wide flat pan to catch the drippings.
Place meat outside on direct sunlight first thing in the morning, cover it with a mesh food cover to let the sunlight in and flies away. Once the sun sets, your meat will be dried, if not then repeat the process for one more day.
Once ready fry the sun-dried meat in a wok with oil until cooked and crispy.