There are many kinds of
'Tapa' (dried/cured beef). There's the one with garlic,
there's the one sweet. There is dried 'Tapa',
there is 'Tapang Kabayo'. And many other
types of it. But one of my favorite
'Tapa' is 'Tapang Taal'. Because you know that when I tasted it,
I said to myself that it's so juicy. It's so tasty that it seems
you don't need sauce anymore. And I'm sure that what you will
like about this is the affordability because 'Tapang Taal' actually
uses internal organs of pig. So you can save up a lot
compared to those from beef and so easy to do, all natural, no
preservatives and ultimately tastes fancy! This recipe did not
came from Taal. I just watched it because I have a
lot of customers from Taal market. That's my favorite place to buy
longganisa, tapa, rice cakes, etc. And I'm sure that you've already
watched my Taal Food Tour Vlog. I think that was
early this year. So because of buying,
I have discovered that the way it is prepare
is just like this. Just a disclaimer because you might say:
"My grandmother is from Taal, That's not her way of teaching me
how to prepare the 'Tapang Taal'." So this is 'Tapang
Taal' my version. So super easy! First, you buy internal
organs of a pig. This is just pork steak that
I've bought from the supermarket. It's quite thin, if you want
it a bit thick then push! It's all on you! And then I just have here some garlic,
I just need around half a cup. If you feel half a cup is a lot,
you reduce it and make it 1/4. But me, I want it full of garlic
so I am going to pour it all. And then this is just calamansi juice,
you put calamansi juice. Soy sauce. You don't need to buy expensive
soy sauce, just have the ordinary one. This is brown sugar, just a bit
of brown sugar just to balance. Because one thing I like about
Tapang Taal is that it is not sweet. Do not hate me, okay? Because when
it comes in 'Tapa', I hate it being sweet. The sweetness,
it's for the Tocino already. Just give it to the tocino
and longganisa, right? Tocino is already sweet, even the
'Tapa', you'll make it sweet too? It might be too much
sweetness for you already then. Okay, so there it is. And then black pepper,
you put a lot of black pepper. What black pepper I prefer are
the whole ones because I can feel it. I don't want being told it's there
yet I can't really feel it. I like that I can feel it,
so there it is. So black pepper and then
this is worcestershire sauce. You put some. If you don't have
worcestershire sauce, you may just also add more
soy sauce and a bit of salt. So for example that it's too
salty for you and you don't like it, because the characteristic of
Tapang Taal is juicy and a bit of salty. Then you may
remove the salt already. But me, I prefer it being salty
because as mentioned, right? This doesn't really
need sauce anymore. So there, so you
touch it for a bit and then their presentation
of it is like this. That they pile it up,
so they have a tray in the market. So there, the video of Tapang
Taal in the market would be flashed. So there, so I am here
now in the Taal Market. - So there, it's mixed already?
- Yes! - I thought you will wait for me. - This one is beef, right?
- No, this is pork. Almost all displayed here are Pork Tapa
because Taal is really know for Pork Tapa. - So Pork Tapa, so Taal is famous for it?
- Yes! Yes, so Tapang Taal
is very fancy and the secret is really using fresh
ingredients, right? -Yes So when a pig is
newly slaughtered, it will get soak and marinated here
immediately in the market, right? So there it is, right?
Amazing! They pile it up like that. I'm not gonna sell there,
I'm gonna give that to them. I'm a great impostor in the kitchen,
I am just following their Tapa. But this one is delicious
though but of course, the original one is
much more delicious. So I am not also claiming that
what I'm doing is original. That's just it. Right? So it almost look
identical, right? And of course,
you know me. I have one I've
marinated already. I marinated that a while ago and
for me to really look like I'm a seller, I will join the one I marinated a
while ago in here for it to look a lot. There is it, right? Out 'Tapa'
is so amazing for today's video. It smells good, it's like
I'm in the actual market. In fairness though since the market
in Taal doesn't seem like it's a market. It smells like 'Tapa' instead,
their market there smells good. It smells 'Tapa', the smell is
same to the one I can smell now. So there,
so let's fry that. So there, so the one I
marinated with, let's fry it already. I am really prepared for today's video,
I already have a fried rice in here. "Why did you not show yourself cooking the
fried rice?" My God! This is just so easy. Because you might also say that....
And I'm also frying eggs here. Sunny side up and I am
heating my pan already. You just put a bit of oil. If you're wondering why I'm
using two pans and not just one, because if there's a lot, you are
overcrowding the 'Tapa'. That it gets a bit
of watery. This is the one I have
soaked before. The cooking of this is
just quick since it's just thin unlike your beef,
because pork gets cook easily. Oh! It smells good. And you may
cut it as well. If only you want to,
it's not required though. There is it, right? This is perfect
as lunch for your kids in school. If your kid asks for his classmate's lunch,
his/her classmate would say 'Tapa'. While your kid's isn't just the ordinary
'Tapa' but the 'Tapang Taal'. There is it, right? If your kid would ask his/her classmate:
"What's your lunch?" "Tapa." So for your kid, it's Tapang Taal,
it's homemade, right? It's so competetive, right? "Homemade, the Tapang
Taal is homemade." It's normal for it to
emit wetness a bit. It smells so good, I
think the Tapang Taal I can buy from the market
really smells like this. And of course, for the sauce,
vinegar would be fine. So when it turned brown like this,
so there, it's cooked already. And let us even
cook more of it. What's nice about this
'Tapang Taal' is you don't need a long time to
wait for it to be marinated. Game already? So I've cooked a lot that's
why here I am sweating. Let's plate already,
so this is my fried rice. The beauty of Tapang Taal,
I have been saying this repetively. It doesn't really
need a sauce. So there, so you just
put your fried rice there. Amazing! And then I have eggs,
two eggs & your Tapang Taal. Very natural,
I love it. Isn't it amazing?
It is! Let us put vinegar here,
only if you want to but as mentioned so
many times even if none. For a while since because of too
much rice, I can't put tomatoes anymore. For a while,
let us get garlic. Let's put garlic on top and
let's just put parsley on the egg for it to be more amazing,
so there it is, right? Presenting! My very amazing Tapang Taal,
now let us taste it. Okay, let's try. I feel like not touching this,
so I will get from here. Let's try!
So let's get here. I also feel like it's a waste
to move or touch this. Let's taste the Tapa alone,
so I will get from here. It really go even in the
inside, it's so delicious. I feel like I'm only gonna
have vinegar for the balance. Delicious! Oh my God! You know what?
It's so amazing! I'm not bluffing but
this one is really delicious. Super amazing! The thickness of the meat should
just be enough for the flavor to seep in. So what are you
still waiting for? Tour your kitchen into Taal because you
will already make this amazing Tapang Taal! :)
