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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


  • 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


    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).