Tapa in Philippine languages originally meant fish or meat preserved by smoking. In the Spanish Philippines, it came to refer to meats also preserved by other means.
Tapa is often cooked fried or grilled. When served with fried rice and a fried egg, it is known as tapsilog (a portmanteau of the Filipino words tapa, sinangag and itlog egg). It sometimes comes with atchara, pickled papaya strips, or sliced tomatoes as a side dish. Vinegar or ketchup is usually used as a condiment.
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