We Tried to Hack Rodic’s Tapa So You Can Make It at Home

July 2, 2018

Rodic’s is nothing short of legendary in the UP Diliman campus. It has the atmosphere of a small, simple canteen. It serve essential Filipino rice meals, which draw students and school staff alike to it every mealtime. Its quick and affordable menu items are perfect for carbo-loading during hell weeks, and the environment has a certain nostalgic hominess that allows customers to unwind. It’s also a clean and charming place that might be hard for outsiders to locate without asking for directions, but the result is like finding a treasure at the end of a rainbow.


Of course, the treasure you’ll find will likely be served with tasty garlic rice and an egg topping. One cannot mention Rodic’s without bringing up its famous beef tapa, which is a treasure in itself. It’s easy to see why it’s so famous. The meat is flaky and tender, not to mention juicy from the first bite to the last. Its seasoning has a distinct sweetness, but its texture also reminds you that what you’re eating is definitely some tasty meat.


The garlic rice complements the juiciness of the shredded beef, and the yolky-but-burnt-on-the-edges egg only enhances its taste. Though it’s perfect as a breakfast meal, it also works well for lunch and dinner. And it takes you back home.

Rodic’s Tapa Food Hack

Total time: 45 minutes
Yield: 8 servings


  • 500g beef sirloin tapa cut, slice into 1 cm strips against the grain
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1 tsp oil
  • 2-4 cups water
  • garlic rice, to serve
  • sunny side up egg, to serve
  • tomato wedges, to serve


  1. Boil together beef, sugar, garlic powder, pepper, oil and water.
  2. Boil until beef is tender and easily pulls apart.
  3. Once tender, drain from liquid and flake/ shred the meat. Leave the liquid in the same pan.
  4. After shredding meat, put back in liquid and continue cooking until all the liquid has evaporated.
  5. Turn off fire and set aside.


  1. Put rice on plate, top with shredded beef.
  2. Serve with fried egg and tomato wedge on the side.
11 comments in this post SHOW

11 responses to “We Tried to Hack Rodic’s Tapa So You Can Make It at Home”

  1. Paul Ignacio says:

    Since it is boiled, you should call it, Nilagang Tapa.

  2. Abby says:

    I thought Rodic’s tapa is sun dried…

  3. * roche * says:

    Nope, not quite. Hindi mukhang flaked yung nasa photo.

  4. boogeradornado says:

    How do you get the anise taste without adding anise?

  5. wigglyseaurchin says:

    Spell/grammar check naman pag may time.

  6. mevc says:

    I think sirloin would probably be too lean and dry up with all that boiling. Shank or brisket braised in the liquid would probably be better. Then shred and fry.

  7. boc says:

    its probably not boiled, its probably sun-dried or maybe just seasoned. its probably not sirloin, its too lean and expensive. the reason why their tapa is chopped up like that is so that you can use a cheap (and tough) cut of meat. it wont matter since its chopped up already making the toughness hardly noticeable. and also since its chopped up, it requires lesser ingredient volume to infuse (the “curing” portion) the flavor and that takes only minutes.

  8. Ronald Gatchalian says:

    I think they also have star anise in the beef marinade

  9. Jason Patric Antonio says:

    I made this awhile ago! I added 1 piece of star anise and it was perfect! The sirloin was still tender after all the boiling

  10. Simmons Whipping Pastry says:

    So many fucking haters. lol just cook the damn food

  11. Gaya says:

    Do you marinate the beef before boiling?

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