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Tapa Preparation

  • Cracked Black Pepper 2 g
  • Brown Sugar 10 g
  • Garlic, minced 5 g
  • Chili Flakes 2 g
  • Beef Sirloin or Breakfast Steak, sliced into 1-inch segments 600 g
  • Canola Oil 60 ml
  • Garlic Chips 20 g
  • Spring Onions, finely sliced 20 g

Pickles Preparation

  • Carrots, finely julienned 20 g
  • White Radish, finely julienned 20 g
  • Cane Vinegar 240 ml
  • White Sugar 100 g
  • Red Chili, chopped 5 g

Soy Dressing Preparation

  • Red Onions 50 g
  • Coriander Leaves (optional) 30 g
  • Bird's Eye Chili (or to taste) 1 pc
  1. Tapa Preparation

    • Combine the Knorr Liquid Seasoning, black pepper, brown sugar, garlic, Knorr Rostip Chicken Seasoning Powder, chili flakes, and Knorr Tamarind Soup Base in a bowl and adjust its seasoning to taste
    • Pour this marinade over the beef and marinate for at least an hour or overnight in the chiller
    • To cook the marinated beef, heat the oil in a saute pan
    • Saute the garlic until fragrant
    • Add the marinated beef and cook until it is cooked through and the sauce has reduced enough to glaze it
    • Garnish with garlic chips and spring onions
  2. Pickles Preparation

    • In a pan, put the cane vinegar, white sugar, and red chili and mix until the sugar is dissolved
    • Put the carrots and radish into the liquid mixture
    • Chill for at least an hour
  3. Soy Dressing Preparation

    • Combine Lady's Choice Real Mayonnaise, Knorr Liquid Seasoning, onions, coriander leaves, bird's eye chili, and garlic in a non-reactive mixing bowl
    • Store in the chiller for at least an hour
  4. Assembly

    • Slice the bread in the middle lengthwise
    • Lightly-toast the bread in an oven
    • Line the insides of the toasted bread with Soy Garlic Dressing
    • Add the cooked tapa and distribute it evenly across the sandwich
    • Top the tapa with the pickled vegetables
    • Serve with potato and vegetable chips