Food That Feeds My Imagination…
September 12th, 2007 by dogparkTonight, I did something brilliant for my taste buds
Since, I really should eat meat sparingly
I fried my tapas
And put it in the food processor
Which, chopped it into bits.
I would imagine
The process would have stimulated the meat
Into offering it’s flavor
The texture, of course
Will be different
But if mixed into rice
Like a tapa fried rice
One would mentally expect the texture to be that of rice
Thus, the bits and pieces of meat
With it’s full flavor
Would blend unobstrusively into what we call "fried rice"
Except of course
I didn’t fry the rice
But I did my dears,
Fry the meat.
Oh, the meat?
Is very SIMPLE.
It is simply soy sauce (I love using Marca Pina)
And Calamansi
I’ve tried the frozen calamansi
But nothing beats the taste of fresh
Plus,
Mix the tapa with fresh chopped onions…(lots)
And remember the chemistry of onions and beef
Onions in all of its cooked state is the perfect wife for the beef
Put garlic
Don’t forget to grind fresh black peppers
And that is the magic of my TAPA
To all my avid TAPA eaters
I’m simply enamored by it.
Here in Houston,
You may go to any Wal-Mart
And buy a beef cut called by the mexicans
As "Carne Picada"
It is the closest to the thinnest sukiyaki cut
That is available massively in our city.
Of course,
There are points to improve my TAPA
Such as, I do not think I had put sugar
I’m too blind with sugar
I will never know when it is enough or not
Although just the right amount
Will always heighten the taste of any PINOY dish.
And another question you may throw at me
Is to ask me where the vinegar is in all this?
Sometimes I put vinegar, sometimes I don’t
But since the calamansi would have been acidic enough
I did not in this instance bother with vinegar
Since, personally, I could drink a good quality of it in a glass
Heck, if I were a millionaire,
I would have gotten my own vineyard of good quality Vinegar
A what you call…vinegary? (Parallel to winery)
Vinegar is just like spice.
There is a certain level to be achieved measured in its acidity.
And the taste for it grows…or should I say, ferments in your tongue.
Hyuk hyuk…
So to enjoy the taste of vinegar,
I would mix the tapa in my white boiled rice
And pour some sugar cane silver swan vinegar
With fresh ground peppers.
And egg poached in water or a thickened soup?
Yummmm…
‘Course, leave some room for veggies…
Ahhh me, ah me…food is awesome.
My scale can vouch for that!
Just this lunch, I had vietnamese
I love how they chop things up
And lay it out on their noodles
I love the turgidity of their rice noodles
And the texture of it against my tongue
Topped with crunchy chopplings
Like fried vinegar
Dried Shrimp
Or chopped fried pork
Heck, I don’t know what it is truly
But more or less, they are so…AWESOME!
Hmmm…not to mention, I think they put some sorta oyster sauce
On all these
Then, we especially asked them not to mix the soup
As I ate mine separated….
My vietnamese friend likes to pour red vinegar into her soup
And the other is enamored with Sriracha
So I did both.
Not bad, not bad….at all…