filipinofood

tápa

Photo by owyzzz / CC BY-NC-SA 2.0

Dried, cured meat - the Philippine equivalent of jerky - sliced thinly then pan-fried

Often made with beef, though also applied as a curing method for poultry, fish and wild game such as mutton or venison

Ubiquitous across the islands as an essential component of tapsilog, the breakfast (though really, anytime) trinity of tapa, fried rice (sinangag), a fried egg (itlog) and atsara (pickled papaya slaw)

Etymology: from the Sanskrit “tapas” which means “heat”

Tapa is an old foodstuff. According to Sagisag Kultura, it’s ‘almost certain’ to have risen from the need of early mangangaso (hunters) and gatherers as a method of preserving deer or wild pigs (called baboy-damo) hunted in the mountains and highlands.

My research on tapa within its context as a staple Filipino food raised several questions whose answers will have to be on hold for now. Most recipes on the internet (and in published Filipino cookbooks) regard tapa as ‘marinated beef’ - cured, yes, slightly, often with coarse salt, sugar and pepper, with the addition of soy sauce, calamansi and minced garlic. Technically, once wet ingredients join the party, the method applied becomes a wet cure - which isn’t the same as air-drying, setting your tapa to dry under the sun (bilad sa araw) or some other modern method of dehydration through a low oven or turbo broiler. And so, for question one: can tapa be called tapa if the meat emerges from a wet marinade?

Question two: does anybody care about which cut of beef (or venison, or chicken) tapa is best prepared with? Does this fall under the umbrella of ‘it has never really been an issue, because tapa at its core is a food that stretches the most economical cut of meat available this week’? Is there a particular cut from the animal that shouldn’t be used? How important is it to slice your tapa against the grain? Can the ideal texture of tapa be defined? This last point is contentious, as some people like their tapa fried to a crisp, almost tooth-shattering like daing; others prefer tapa dripping with hot, soy-sauce spiked oil, plunked straight from the pan onto a steaming pile of rice.

Lastly, how long will Filipino-style tapa (made with a traditional dry cure, fridge-bound wet cure and just for kicks, a smoking/dehydrating combo) last once prepared?

Further reading:

Slow cooked goodness just like Lola used to make! Move over chicken noodle soup, there’s a new bowl of Filipino soul food to tempt your taste buds. It’s called bulalo and it’s based on beef bone marrow and soup bones. The flavour of slow cooked soup bones over 8 hours is amazing. #FilipinoFood #foodporn #vscocam #pinoyfood

Lumpiang Saging or Turon is the more common sweet version of Filipino lumpia or spring rolls crediting its origin to the popular savory Chinese rolls.

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Check out how to make turon here: http://www.pinoykusinero.com/2014/11/turon-lumpiang-saging-crispy-banana-spring-rolls_12.html

#pinoykusinero #filipinofood #filipinorecipes #pinoystreetfood #foodporn #foodpics #instafood #instamoment #instalike #food #instadaily #pinoychef #filipinochef #cooking #eating #tasty #drinks #webstagram #instagramers #foodphotography #yum #delish #foodgasm #foodie #lunch #dinner #love #taste

Alright kids, you asked for it, it’s here! The prodigal dinner had arrived! This friday, I’ll be doing a salo in my hometown, #iloilo. If you’re there, come, we’ll have it right by the #baybay (ocean/beach), true #ilonggo style. #saloinpanay #wicked #teamnosleep #gypsychef #pinaychef #filipinofoodmovement #filipinofood #popupdinner #popupchef #ilonggos http://ift.tt/1EVNnqv

Escabeche is a dish that always make me feel home. Grandma would always cook this dish when I was a child. How about you? Do you have a memorable dish of your own childhood in mind? Check out my Tilapia Escabeche Recipe: http://www.pinoykusinero.com/2014/03/tilapia-escabeche.html
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