If I tell you that my next entry is another tapa bento, would you roll your eyes and say, not again? I hope not because I don’t think this will be the last, seeing how much I love tapa.
Tapa is a Filipino favorite, made of fried cured meat. Some make tapa using various meats like usa (deer/venison) and baboy ramo (wild boar), but the most popular will always be beef. For this bento, I added tomatoes and fried rice, two of my favorite things to eat tapa with.
I usually save around 1 tsp of leftover oil from frying the tapa, then stir-fry day-old rice in the same pan. I sprinkle a dash of rock salt then continue sautÃ©ing until the rice is thoroughly heated, with some crusty parts forming on the bottom. This is the sinangag (fried rice) I love. Eating tapa with this type of fried rice doubles the pleasure for me. No garlic for me, just good old tapa goodness.
On the side, I diced some fresh plum tomatoes and sprinkle lightly with some rock salt. The fresh tomatoes add a refreshing bite that contrasts in taste and texture to the beef and rice. And if you’re wondering what that red thing on top of the rice is, it’s a small container of vinegar—the perfect condiment, adding a sharp sourness to the savory beef.
Days like this, lunch truly becomes the high point of my day. And with a lunch like this, who can blame me?