Ostrich meat, tapa style
Ah, the interesting things one learns when looking for information about something else…
I was looking for a good culinary definition of tapa and was about to post that it shouldn’t be confused with the Spanish tapas when I realized that the two are actually related. More than that, I just realized that although there is no proper English translation for pulutan, it is actually the Filipino word for the Spanish tapas. Hence, the practice of eating pulutan with beer is an acquired Spanish custom. Wikipedia has an interesting etymology on tapa.
Anyway, tapa in Filipino cuisine means cured or seasoned (sometimes dried) beef, often fried and served with rice. Nowadays, the meal consisting of tapa, sinangag (fried rice) and itlog (egg) is called tapsilog. My daughter Sam is a big fan of tapa while her sister Alex goes for tocino (cured pork). While it is easy enough to find good quality tocino, finding good tapa can be a problem. We have had many unfortunate experiences of buying tapa which, after cooking, turned out to be tough as rubber.
When I discovered ostrich meat a couple of years ago and started using it for stir fries like ostrich chop suey, I realized that the fatless, tender meat would be ideal for making tapa.
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6 Responses to “Ostrich meat, tapa style”
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Hmm…ostrich tapa- where can be buy some or a lot of it? With regards to tapa- if you want it not as rubbery or tough- try buying your tapa from Mangaldan, Pangasinan- the usual meat we get there ain’t that tough…
So far, I’ve only seen ostrich meat at Shopwise.
Pangasinan? Ummm, with the price of gasoline, the tapa from Pangasinan will be lots more expensive than ostrich from Shopwise hehehe But thanks for the info. If we happen to be in the area, I’ll make sure to check out the tapa.
yum!!!! too bad that i don’t have ostrich meat handy today. guess I’ll just keep on staring at this picture you posted!
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