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Kusahos: Ilonggo-style tapa

Kusahos is my favorite way of enjoying beef. it is basically sun-dried beef strips marinated adobo style - that is with vinegar, garlic and soy sauce, among others.



After an overnight marination, it is then sun-dried for a few days - watch for flies as this is a fly-magnet! The drier it becomes, the better tasting it will become.

It is then deep fried or at time placed directly over charcoal, for a crunchy-lious local beef gastronomic experience.

 Here's the recipe for Kusahos


Ingredients 
  • 1 kilo beef tenderloin (thinly sliced or long half or 3/4 inch "cubes")
  • 1 cup vinegar
  • 1/2 cup soy sauce
  • 1 table spoon Black Peppercorns
  • 1 head garlic, each clove crushed with teh flat side of a knife 
  • Calamansi, optional
How to make Kusahos
  1. Combine all ingredients in a bowl and marinate overnight.
  2. Remove the marinade and sun dry the marinated beef. Be sure to keep away the flies and other insects. One day is enough but I usually make it 2-3 days until it is almost "cooked" under the sun.
  3. Fry the sun-dried kusahos until cooked and crispy. You can also broil it directly over charcoal.


The measurements are just guide for this recipe as you can let your own taste and preference create your own.
One day old sundried kusahos. Not totally though since sunlight was limited. Had to sun dry this batch more.



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