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Tapa Preparation

  • Pineapple Juice 60 ml
  • Black Pepper, crushed 3 g
  • Olive Oil
  • Garlic cloves, minced 30 g
  • Beef sukiyaki, cut 300 g

Pasta Preparation

  • Spaghettini noodles (any Italian brand) 400 g
  • Water 4 cup
  • Olive oil as needed
  • Garlic cloves, peeled and minced 120 g
  • Chili Flakes 4 g
  • Extra Virgin Olive oil 30 ml


  • Flat Leaf Parsley, finely chopped 30 g
  • Poached Egg
  • Egg 3 pc
  • White vinegar 240 ml
  • Ice Bath
  • Shredded Cooked Beef Pata 300 g
  1. Tapa Preparation

    • Make a quick version of making tapa for a la minute service by creating a marinade combining Knorr Liquid Seasoning, Knorr Tamarind Soup Base, pineapple juice, and pepper
    • Heat the oil in a non-stick pan
    • Sweat the garlic
    • Add the beef and the marinade and let it cook until the liquid starts to glaze the meat
    • Turn the heat off and let the tapa cool completely
    • Shred the beef finely
    • This shredded tapa may be stored in portion packs in the freezer for future use
  2. Pasta Preparation

    • Cook the pasta and set aside
    • In a saute pan, heat the olive oil in low to medium fire
    • Add the garlic, chili flakes, and a pinch of salt
    • Add the cooked pasta and toss well
    • If needed, add pasta water
    • Drizzle with olive oil
  3. Presentation

    • Carefully spoon the poached egg onto the pasta
    • Serve