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Tapa (Filipino cuisine)
''Tapa'' is dried or cured beef, mutton or venison, 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.
''Tapa'' is often cooked fried or grilled. When served with fried rice and fried egg, it is known as ''tapsilog'' (a portmanteau of the Filipino words ''tapa'', ''sinangag'' and ''itlog'' ()). It sometimes comes with atchara (pickled papaya strips) or sliced tomatoes as side dish. Vinegar or ketchup is usually used as a condiment.
==Dishes==
Before cooking tapa, the meat is cured or dried and cut in to small portions or thin slices. As a method of preservation, salt and spices are added. After preparation, the meat can be cooked either grilled or fried.
Just like any other ''ulam'' (main dish) in Filipino cuisine, tapa is usually partnered with rice. It can be garlic rice, java rice, plain rice or any other types of preparation. As a side dish, tapa sometimes comes with atchara (pickled papaya strips) or sliced vegetables (usually tomatoes). Vinegar (oftentimes with siling labuyo) or ketchup is usually used as a condiment.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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