Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Use day-old refrigerated rice for fried rice — fresh rice turns mushy in the pan.
- Use bone-in pork cuts for richer broth in soup-based preparations.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Tapa and Egg Fried Rice
Tapa made from horse meat and easy egg fried rice with pickled papaya on the side. This dish is perfect for breakfast or lunch.
Instructions
- Start making the tapa by combining garlic, soy sauce, salt, and ground black pepper in a bowl. Stir. Add the meat and mix well. Cover the bowl and refrigerate for at least 3 hours.
- Slice the meat into thinner and smaller pieces as needed. Arrange it in a pan and pour-in water and cooking oil. Let boil.
- Add the lemon lime soda. Continue cooking uncovered until the liquid completely evaporates.
- Fry the tapa in remaining oil for 2 minutes. Remove from the pan and set aside.
- Make the egg fried rice by frying the eggs in the remaining oil.
- Once completely cooked, cut the eggs into smaller pieces using your spatula.
- Add onion, half of the green onions, and bell pepper. Cook for 2 minutes while continuously stirring.
- Put the leftover rice into the pan and then toss until all the ingredients are well distributed.
- Fold in soy sauce and sesame oil. Continue to stir fry for 3 to 5 minutes. Note: You may add salt if needed.
- Top with remaining green onions. Transfer to a serving plate and serve with the fried tapa.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Use day-old refrigerated rice for fried rice — fresh rice turns mushy in the pan.
- Use bone-in pork cuts for richer broth in soup-based preparations.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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