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Ingredients:
| 3/4 | pack (of 220 g) | PUREFOODS BEEF TAPA |
| 1 | pc (50 g) | onion, sliced |
| 3 | cloves | garlic, chopped |
| 2 | tbsp | cooking oil |
| 1 | pc (350 g) | ampalaya (bitter gourd), sliced thinly |
| 2 | tbsp | water |
| 1/4 | pack (of 160 g) | MAGNOLIA QUICKMELT CHEESE, grated |
| 1/4 | pack (of 220 g) | PUREFOODS BEEF TAPA |
| 1/2 | pack (of 160 g) | MAGNOLIA CHEEZEE, grated |
| 1 | pc (150 g) | potato, grated |
| 1 | can (198 g) | button mushrooms, sliced |
| 2 | tbsp | MAGNOLIA ALL PURPOSE CREAM |
| 1/2 | pack (of 160 g) | MAGNOLIA QUICKMELT CHEESE, grated |
Procedure:
CREAMY TAPA WITH AMPALAYA
1. Slice beef tapa into strips. Set aside.
2. Sauté onion, garlic and beef tapa in oil.
3. Add ampalaya, water and cook until tender.
4. Grate cheese on top while hot.
BEEF TAPA CHEESE ROLL
1. Slice tapa into strips. Set aside.
2. Combine melting cheese with half of filled cheese together. Set aside.
3. In an 8-inch nonstick pan, sprinkle cheese mixture over pan and let soften over low heat.
4. Spread grated potato over cheese followed by mushrooms, tapa, and then cream.
5. Cover and let cook for about 5 minutes until potato is tender and dish sets.
6. Gently fold dish over starting from one end of a pan to make a roll. Slice and sprinkle with remaining filled cheese before serving.
Both recipes make 5 servings each.
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