ekusina
TAPANG PINOY

-2-1/4 lbs sirloin (sliced 1/8 to 1/4 inch thick)
-1-1/2 tbsp salt
-2 tbsp brown sugar
-1 tsp garlic (finely chopped)
-1/2 tsp cracked black pepper

Combine salt, sugar, garlic, and black pepper. Rub evenly on both sides of meat and store covered (or in a plastic bag) in the refrigerator overnight. Sun dry a couple of hours before cooking in smoker to medium. Serving suggestions: serve with a salad of chopped fresh tomatoes, chopped onions, grated radish, chopped fresh cilantro, oriental fish sauce (or salt) to taste, crushed hot chiles, and a little vinegar (or lemon juice). For heavy eaters, chop meat into small pieces and serve sprinkled over a mound of garlic fried rice and fried eggs.

—Recipe of the day courtesy of Lolo Kitong Recipe Collection