Tapa (Filipino cuisine)
Dried or cured meat / From Wikipedia, the free encyclopedia
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Tapa is dried or cured beef, pork, mutton, venison or horse meat, although other meat or even fish may be used. Filipinos prepare tapa by using thin slices of meat and curing these with salt and spices as a preservation method.
Quick Facts Type, Course ...
Type | Meat |
---|---|
Course | Main course |
Place of origin | Philippines |
Main ingredients | Beef, pork, chicken, or fish; salt and spices |
Variations | dried or cured |
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Tapa is often cooked fried or grilled. When served with fried rice and fried egg, it is known as tapsilog, a portmanteau of the Tagalog words tapa, sinangag (fried rice) and itlog (egg). It sometimes comes with atchara, pickled papaya strips, or sliced tomatoes as side dish. Vinegar or ketchup is usually used as a condiment.