Tapa is a meat viand typically made from thinly-sliced beef (tapang baka), and served with rice and egg in the much-loved tapsilog. It is marinated with a mildly sweet sauce, suited to the Pinoy palate, and is a favorite in eateries all over the country.
Filipinos never tire of tapsilog, Plus, by preparing this from your home, you guarantee freshness and top-quality ingredients compared to the store varieties. This viand can come in several ways — as lunch boxes, sandwiches, frozen bulk purchases, etc. — so you have a number of business options.
Start-up capital is P5,000, and time to finish is 1 day.
Materials Needed:
- Meat pounder, P50
- Stainless steel bowl, P150
- Plastic container, P50
- Frying pan, P200
Ingredients:
- 1 kg lean beef (beefsteak cut, round, or rump), sliced 1/4 inch thick, P250
- Salt, P3
- Ground black pepper, P3
- Sugar, P10
- 2 tbsp finely chopped garlic, P10
- 1/2 tsp distilled white vinegar, P10
- Soy sauce (optional), P10
- Vegetable oil, P10
- MSG (vetsin)
Getting Started
- Use the meat pounder to tenderize and thin out the meat.
- Place the meat into the stainless steel bowl, together with salt, pepper, sugar, chopped garlic, MSG, white vinegar, and 3 to 4 tbsp of soy sauce. Mix well.
- Transfer everything to a plastic container, and let meat marinate for about 12 hours in the refrigerator. Remove and mix again.
- You can opt to repack and freeze the meat for a later date. When the meat is ready to be served, fry in a hot pan, using vegetable oil. Tapa is usually eaten together with fried rice and egg.
Tips:
- The finer the quality of the meat, the less tough the resulting tapa should be.
- Don’t be afraid to experiment — create tapa sandwiches, chicken tapa, vegan tapa, etc.
How Much Will You Make
Each serving of beef tapa will cost roughly P30. Even adding just a 70% margin (a price of about P50) to cover the equipment and overhead costs will be enough to recoup your investment in a few months time.
See also: Meat Processing Business
source: Katrina Tan, www.entrepreneur.com.ph, photos by Ocs Alvarez
madalli lng pala!!
Hello po! Sa lhat.. Naku madetalye din pla pagCook at paggawa ng tapa.. Dami ko p pla dpat pagAralan bgo mkpagtayo neto.. Pano kya kung kuha nlng ako ng cook? Dpat kopb mlaman lahat2 to? Khit hndi ako cook?
hehe.. Naku di ko nkita ung date.. May mgrereply p kya dito?
@Roxanne, in any business, dapat alam mo ang buong operation para hindi ka maloko ng tauhan mo. you don’t need to be an expert cook but at least you know the basic idea.
1 kg lean beef (beefsteak cut, round, or rump), sliced 1/4 inch thick, P250
how many servings will you be able to make with 1kg?
Other beef tapa preparations I know include pressure cooking the beef with the ingredients for better taste result…how is this being done and would the ingredients change if and when the beef is pressure cooked?
i suggest to experiment on the proportion of ingredients and make sure that you end up with a distinct taste that people will go back to.. of course, you should be the first one to enjoy and believe on the taste of your product first..
sir,
anong parte ng katawan ng baka at ng baboy ang ginagawang tapa?
serloin part ng beef…, btw nice name un din pangalan q hehehe…
sir,
sa tapsilog ba, ano ang dapat gamitin bigas para sa pride rice para masarapan ang costomer mo?
Hi Kat!
Very informative. Thanks!! I’ve always wanted to setup this business.
For example i just rented a food stall somewhere but im not allowed to cook,is it possible to have a tapsilogan business and have the food prepared at home? whats the best way of packaging them?
may tapsilogan ka sa stall tapos lulutuin mo sa bahay …. eh di ang kunat na nun….. kainin mo na rin siguro sa bahay yan…
@miles, go ahead, no problem.
pzzt can i borrow the pic of the tapsilog.. i will make it a picture to my menu… is that ok?
@tony, here’s the detailed measurement:
http://www.mixph.com/2007/05/how-to-make-beef-tapa.html
sir leo,pwedeng paki-post kung ano talaga ang exact measurement sa sangkap ng beef tapa for tapsilog,kasi presyo ng gamit ang nakalagay di ko alam kung gaano karami ang bawat sangkap,salamat po ng marami!!!
@bennie, how will you send the product? handcarried or courier? if courier, make sure that the product is tightly sealed (for sardines), or properly sealed in plastic bags (for tapa). shelf life for sardines is 6 months, while beef tapa is a few months if stored in freezer.
Hello Ms. Katrina!
Ms. Kat, may I ask re beef tapa and your Spanish Style Sardines, I am trying your recipe and is it possible if I send this abroad the product itself to my sister? What is the duration of beef tapa and spanish style sardines? what can you advice me if I will be sending this abroad.
Thank you!
First of all there’s no point of sending the beef tapa and the spanish sardines to the US because they can just buy those stuff in a filipino supermarket… plus… you can send it but you are not allowed to bring it through the borders of America….. bawal ang karne… bawal ang isda etc etc
pasasakitin mo lang ulo mo…