• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Panlasang Pinoy Meaty Recipes

  • Home
  • Recipe
  • About This Site
  • eCook Book
  • Privacy Policy
You are here: Home / Beef Recipes / Tapang Kalabaw (Carabao Meat Jerky)

Tapang Kalabaw (Carabao Meat Jerky)

September 12, 2019 by Manny 2 Comments

TweetPinShareYummly

Tapang kalabaw is a Kapampangan delicacy and it is also called “pindang damulag” in their dialect. If you’ve been to Pampangga, you can see many vendor selling this preserved meat. And if you it’s your first time to taste this, you will think it is spoiled already because it is tremendously sour. If you don’t like the very sour taste of those sold in the market, you can make this tapang kalabaw yourself and shorten the curing time, probably, you can cure it for less then a day then cook it or freeze it then cook it anytime you want.

To make tapang kalabaw; Place salt, sugar, anisado wine and prague powder in a bowl and mix well. Put mixture in a salt shaker. Sprinkle mixture liberally over each piece of meat, making sure to cover both sides. Place meat slices either in an enameled, stainless steel or glass casserole. Cover with plastic cling wrap and store in a cool dark place. Depending on how sour you want the tapa, allow curing for 2 to 3 days or longer. To cook the cured meat, boil in enough water to cover all the pieces until fork tender. Drain and throw away the liquid. Using 2 forks shred the meat to pieces to look like shredded corned beef. Heat oil in a frying pan and fry the carabeef until crisp. Serve with fried rice and fried egg.

 

Tapang Kalabaw
Print Recipe

How to Cook Tapang Kalabaw (Carabao Meat Jerky)

Prep Time2 d
Cook Time30 mins
Total Time2 d 30 mins
Course: Carabao Recipe
Cuisine: Filipino
Servings: 8 serving
Author: Manny

Ingredients

  • 1 Tbsp salt
  • 1/2 cup sugar
  • 1/4 cups anisado wine
  • 1 tsp Prague powder
  • 1 kilo carabao meat the kasim part, sliced into 1/4 inch thick
  • water for boiling the meat
  • cooking oil for frying

    Instructions

    How to make tapang kalabaw or carabeef jerky:

    • Place salt, sugar, anisado wine and prague powder in a bowl and mix well. Put mixture in a salt shaker.
    • Sprinkle mixture liberally over each piece of meat, making sure to cover both sides.
    • Place meat slices either in an enameled, stainless steel or glass casserole.
    • Cover with plastic cling wrap and store in a cool dark place.
    • Depending on how sour you want the tapa, allow curing for 2 to 3 days or longer.
    • To cook the cured meat, boil in enough water to cover all the pieces until fork tender.
    • Drain and throw away the liquid.
    • Using 2 forks shred the meat to pieces to look like shredded corned beef.
    • Heat oil in a frying pan and fry the carabeef until crisp.
    • Serve with fried rice and fried egg. If there is carabao milk available, you can also serve it along your tapsilog (tapa, sinangag and itlog).

     

    Tapang Kalabaw

    Try Other Delicious Recipes:

    • Kilawin Kapampangan (without Pork Lungs)
      Kilawin Kapampangan (without Pork Lungs)
      This is a simple pork dish called kilayin in Kapampangan…
    • Pigar Pigar
      Pigar Pigar
      Pigar-pigar is a popular street food dish in Dagupan city.…
    • Pork Tocino (Sweet Cured Pork)
      Pork Tocino (Sweet Cured Pork)
      Tocino or pork tocino is one of the popular pork…

    Filed Under: Beef Recipes Tagged With: carabao meat jerky, carabeef jerky, pindang damulag, tapang damulag, tapang kalabaw

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

    Previous Post: « Shrimp Curry with Saba
    Next Post: Sarciadong Bangus (Milkfish Sarciado) »

    Reader Interactions

    Comments

    1. Dan Lao

      August 30, 2015 at 6:54 pm

      Tapang Kalabaw is not Pampanga delicacy only is the whole Central Luzon. In Bulacan we called it Pindang. Sir request sana ako ng recipe ng Serkele. Salamat

      Reply
      • Manny

        August 30, 2015 at 10:05 pm

        Hi Dan,

        I hope someone can share the Serkele recipe. I think the recipe is a trade secret. I made a little research and found out it is from Bulacan.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Anti-Spam Quiz:

    Primary Sidebar

    Search this Blog!




    More Categories!

    Copyright © 2023 Panlasang Pinoy Meaty Recipes