WHAT IS PHILIPPINE TAPA?
TAPA is a Philippine Dish that is well-known all over the country. It belongs to a family of “Silog-Combo-Meal”. This is served by most eateries anywhere in the Philippines. Unfortunately, this dish is not available to fine dining restaurants in the country. In spite of that, I still recommend this dish to anyone. To have a wider understanding of Philippine Cuisine.
Thin slices of tapa meat usually cured with plenty of salt, vinegar, and spices. Meat gets dehydrated by exposure to sunshine. But during the rainy season in the Philippines, it can rain for many days. To help speed up the process, meat usually hung on the top of the wood-fire cooker called tapa. The word “Tapa” is a Pilipino dialect that means “to smoke”. Smoking also adds a distinct texture to the meat and helps the meat last longer. This was before the availability of refrigeration in remote areas of the country.
WHAT IS SILOG COMBO MEAL?
Silog Meal is a Filipino meal usually serve for Breakfast. It comprises a combination of meat dishes with fried rice and fried egg. You can also have silog combo meals for lunch, dinner, snack, or any time you like it. Like the Full English Breakfast of England, a breakfast meal that’s served any time of the day, why not?
SIDES BEST SERVED WITH PHILIPPINE TAPA
Since tapa belongs to the -silog Family, Philippine Beef Tapa is best served with fried rice and fried egg. If you don’t want to be fancy, serve it with boiled rice. But if you want to go an extra mile, serve it with Atchara on the side.
CAN I HAVE PHILIPPINE TAPA FOR MY BIRTHDAY or SPECIAL OCCASION?
I am sure your guests wouldn’t turn it down. However, Tapa is an ordinary dish and not for special occasions.
WHAT ARE THE DIFFERENCE BETWEEN TAPA AND ADOBO?
- Beef, carabao meat, horse meat, and alike are the meat usually used for tapa. And adobo is usually made with Pork & Chicken, or any poultry.
- Philippine tapa is thinly sliced meat while Adobo is usually medium to big cut chunks of meat.
- Usually, tapa is dry while Adobo usually has a bit of sauce.
- Pinoy Tapa is traditionally cooked with salt & vinegar. Adobo is usually cooked with vinegar and soy sauce.
HOW TO COOK BEEF TAPA?
Below is a recipe for how I cook tapa. Cooking tapa is now customizable to your own preference. People that prefer a bit of sweet add sugar in. Some still prefer the traditional way of cooking it with salt, vinegar, and spices. Try the recipe below and customize how you like it.
Storage Instructions of BEEF TAPA:
- Put beef tapa in a sealed container in the fridge. Consume within 3-5 days.
- Leftover beef tapas should be placed in a sealed freezer bag or container. Consume within 2 months.
Reheating BEEF TAPA:
- Stir fry chilled beef tapa with 2 tbsp cooking oil for 3 mins.
- Place frozen beef tapa in a pan with 1/4 cup water. Cover and let it simmer for 5 mins. Stir fry for 3 mins.
- Chilled tapa can be microwaved in a covered microwave-safe dish for 3 mins in full power.
- Microwave frozen beef tapa in a covered microwave-safe dish with 4 tbsp water in full power for 7mins.
- Ensure beef tapa is piping hot before serving.