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Tapang Kalabaw
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How to Cook Tapang Kalabaw (Carabao Meat Jerky)

Tapang kalabaw is a flavorful Kapampangan delicacy made from cured carabao meat, known for its distinct tangy taste and crispy texture when fried to perfection.
Prep Time2 days
Cook Time30 minutes
Total Time2 days 30 minutes
Course: Carabao Recipe
Cuisine: Filipino
Keyword: carabao jerky, pindang damulag, tapang kalabaw
Servings: 8 serving
Calories: 445kcal
Author: Manny

Ingredients

  • 1 kilo carabao meat the kasim part, sliced into 1/4 inch thick
  • 1 Tbsp salt
  • 1/2 cup sugar
  • 1/4 cups anisado wine
  • 1 tsp prague powder
  • 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).

Notes

Cooking Tips:

Adjust Curing Time for Your Desired Flavor

The curing time plays a crucial role in determining the flavor of your tapang kalabaw. For a milder, less tangy taste, reduce the curing time to just one or two days. If you prefer the traditional, bold sourness, allow the meat to cure for up to three days or longer.

Boil the Meat for Tenderness

Before frying, boil the cured carabao meat until it’s fork-tender to ensure it’s juicy and flavorful. Boiling not only softens the meat but also removes excess salt from the curing process. This step makes shredding the meat easier and enhances the final texture after frying.

Shred for Maximum Crispiness

After boiling, shred the meat using two forks to create thin strands that fry more evenly. Shredding increases the surface area, allowing the meat to crisp up nicely in the pan. This technique gives your tapang kalabaw a perfect balance of tenderness and crunch in every bite.