One of my favorite tapa is the Tapa Queen of Tapa King. (I know that sounds weird but for non Filipino readers, Tapa King is an All Day Breakfast Fast Food in the Philippines and one of their best seller is Tapa Queen,)
Between the Queen and King, the runaway winner is the Queen and its not hard to understand why. A spicy, sweet, and garlicky piece of sirloin beef, plus fried rice and egg, it calls to the very essence of what breakfast is all about. A huge meal with all the flavors that we like -sweet, spicy, and sour to break the fast!
The Filipino Tapa, not to be confused with Spanish Tapa, is cured meat, usually preserved in vinegar. In the southern Tagalog, tapa is the root word of “tinapahan” or smoked. This is what we do to preserve fish like tuna. We also have the coconut meat smoker house which is called “tapahan”.
I’m not sure how this is related to the beef tapa as we know now but I remember that we used to sun dry beef tapa after marinating. Though, now we prepare it differently, I can only surmise that tapa means to preserve by smoking or drying.
So of course, we tried this at home!
Make this beef tapa into something like a beef jerky by drying this in the sun after marinating before frying. Great for snacking!
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