KNORR TAPA FIESTA RECORDS MOST TAPA DISHES IN A DAY
Marilen Fontanilla
Published: January 25, 2016 | Updated: February 19, 2016 3 minutes read
Pork Tapa “Sam-Gyup-sal” created by Chef Mikel Zaguirre for Unilever Food Solutions’ Tapa Fiesta
The Filipinos’ love for beef tapa is undeniable, found in its original and updated versions in homes and restaurants alike. Tapa came from the Sanskrit word tapas, meaning “heat.” It was an ancient, pre-Hispanic practice of drying boar or deer meat under the heat of the sun to preserve them. Over the years, Filipinos have learned to marinade the meat with soy sauce and other seasonings, prior to drying to give it more taste.
RECORD-BREAKING TAPA DISHES
In a record-breaking event hosted by Unilever Food Solutions (UFS) Philippines—the maker of Knorr, Lady’s Choice, Best Foods and Lipton, different kinds of tapa dishes were served showcasing the endless possibilities of using Knorr Liquid Seasoning for marinating and seasoning dishes.
“As the preferred food service partner by chefs, cooks, and restaurateurs all over the Philippines, it is our joy and task to ensure that we continue helping them with the right set of products to make their dishes better for their customers,” shared James Benedict Carreon, Managing Director of UFS Philippines. “Through the Knorr Tapa Fiesta, we have showcased how Knorr is every chef’s choice of ingredient to elevate the taste of Filipino dishes.”
UFS partnered with and challenged ten chefs across the metro to create their ten signature and unique tapa dishes. The different dishes feature a variety of tastes, texture, and even inspirations that went beyond imagination.
Chef Abigail Martinez-Aluning, Chef Instructor of Professional Academy for Culinary Education (PACE), presented unique dishes of Braised Beef Tapa Short Ribs with Mixed Pickled Vegetables and Annatto Garlic Rice, Tapa Bangers and Mash, Chicken Tapatori, Tagalog Style Tapa Wings, Baked Tapa Mussels, Shrimp Tapa in Filo Pastry, Jicama and Tofu Vegetable Tapa in Fresh Spring Roll, Beef Tapa Flakes in Soft Tortilla Cone with Oriental Dressing (in photo), Tofu Tapa Steak with Assorted Vegetables and Duck Tapa Arancini with Lime Aioli.Executive Chef of St. Luke’s Medical Center, Bonifacio Global City Chef Christian Carpio served up ten tapa creations of SLMC BGC Beef Sirloin Tapa, Crispy Black Pepper Tapa (in photo), Chicken Tapa Iberian Style, Duck Floss Tapa, Tinapa na Bangus, Yemas Curadas Gambas Tapas, Beef Tapa Shawarma Pita Pocket, Dried Wood Ear Mushroom Tapa, Mother-in-Law Beef Tapa and Gluten Tapa.Director of Culinary Institute, Lyceum of the Philippines University, Cavite Chef Christopher Bautista presented his tapa versions with Chicken Fried Tapa Steak, Chicken Tapa Hash, Ensaladang Tapang Bangus, LS Tapa Flavored Poached Tofu, Pork Tapsilog Roll, Tapa Flavored Chicken Leg Confit, Tapa Flavored Crevettes, Tapa Seasoned Ratatouille, Tapsigoreng and Unilever Tapa Cheese Steak (in photo).Chef Demerlito Tulaylay, Food and Beverage Manager and Executive Chef of Victoria Court, Best Western Hotel La Corona Manila, Hotel La Corona De Lipa and Sohotel; Chef Instructor of Far Eastern University and St. Jude College presented Korepachi, Pork Tapyoza, Tapang Kabute Kropeck, Chicken Tapzadilla, Tinolamen, Yamang Dagat Curry-Kare, Grilled Marinated Veggie Tapa Lasagna, Crispy Seafood Sliders with Kani Coleslaw and Gabi Chips, Squid Taparelleno (in photo) and Tapang Maki-sig.Chef Joseph Ventura, Executive Chef/Consultant for Red Crab Group of Restaurants created Pork Tapa Buns, Unagi Style Fish Tapa Nigiri, Pancit Tapa Patong (Batil Patong Style), Beef Tapa Chips, Tapatacos, Tapa n Mac n Cheese, Tapa Croquettes, Tapabimbap (in photo), Tapa Flakes Sandwich and Yakitapa.Chef Monicca Dechavez,Chef Instructor and ProServ Consultant for Professional Academy for Culinary Education (PACE) presented Lamb Tapa Kebab, Ox Tongue Tapa, Smoked Tuna Cheek Tapa in Rice Paper Wrapper, Portabello Mushroom Tapa, Black Silky Chicken-Oriental Tapa, Grilled Jerk Chicken Tapa Skewers, Shrimp Tapa in Oil with Grilled Herbed Bread (in photo), Beef Tapa-brie and Emmenthal Cheesesteak Sandwich, Duck Tapa and Mango Salad with Asian Style KLS-Citrus Dressing and Spicy Tapa and Cream Cheese Empanaditas.Chef Sabrina Gan, Adjunct Chef Instructor, De La Salle-College of St. Benilde shared her ten dishes of Double-Fried Spicy Pork Tapa Spareribs, Tapa-ella, Stir-fried Tapa Duck and Turnip on Lettuce Cup (in photo), Baked Sticky Tapa-marinated Wings with Saffron Aioli, Spicy Shrimp Pasta with Butter-Tapa Sauce, Fish Tapa-quitos Cups with Pico de Gallo and Sriracha Mayonnaise, Spinach, Mushroom and Tofu Tapa Dumpling with Soy-Ginger and Rice Vinegar Dipping Sauce, Minced Tapa Pork Roll in Beancurd Skin, Tapa-style Tofu Salpicao and Chicken Tapsilog Sushi.Chef Sonny Mariano, Corporate Chef Consultant/Executive Chef for Banzai and Sumosam Group whipped up Tapa and Tofu, Lamb Tapa “Sundae”, Duck Tapa Puff Pastry, Chicken Tapa Mofongo, Squid Ink and Salmon Tapa Croquette, Eggplant Tapa Tacos, Bangus Tapa Pizza, Beef Tapa Quiche, Salmon Tapa Roll and Roasted Pepper and Beef Tapa Cheesecake (in photo).Chef Timothy Neil Abejuela, Executive Chef/Operations Manager for Max’s Group Inc., created Pork Belly Tapa on Poached Egg & Kimchi Fried Rice (Seoul Flavored Tapa), Grilled Sirloin Steak Tapa with Grilled Corn and Tangy Potato Salad (Steak Tapa a la Andres), Chicken Tapa Salad (White Tapa Salad), Seared Duck Breast served with Tapa Sauce Reduction (French Style Duck with Tapa Sauce), Tuna Tapa Roll, Sun-Dried Bangus Tapa, Duo of Shitake and Oyster Mushroom Tapa with Garlic (in photo), Tapa Chimichanga with Salted Egg and Tomato Salsa, Tofu Tapa Bibimbap, Duck Tapa Confit.Chef Mikel Zaguirre, Executive Food Producer/Executive Chef of Junior Master Chef Philippines/Master Chef Philippines, Culinary Instructor for De La Salle-College of St. Benilde and Lyceum of the Philippines University and Chef-Owner Locavore showcased his creative takes on Pork Tapa “Sam-Gyup-sal”, Beef Tapa on Toast, Chicken Tapa Kebab Rice, Tapa Wings, Tapa Unaju Roll, Prawn Tap-chi Rice, Tagedashi Tofu, Bacon Tapa Jam Flammenkeuche (in photo), Watermelon and Grilled Tapa Salad, and Charlie Chan Chicken Tapa Special.
“This is a one of a kind event that has been made in the Philippines,” said Jacque Ruby of MakeHistory.ph (a community that celebrates everyone who would like to be part of history) and also A&E Networks Asia Head in the Philippines. “This sets a new record that Filipinos should be proud of!” Tapa Fiesta Day was heralded for the most number of tapa dishes served in a single day, with 100 different takes on tapa at the event held in SMX Aura.
Tapa sampling at the Knorr Tapa Fiesta with Tofu Tapa SteakTapa sampling at Knorr Tapa Fiesta with Charlie Chan Chicken Tapa Special
Sampling of some of the 100 tapa dishes served at the Knorr Tapa Fiesta
Tapa sampling at Knorr Tapa Fiesta
CELEBRATE TAPA LOVE ON KNORR NATIONAL TAPA DAY
In celebration of this record-breaking event, Knorr extends to Filipinos the celebration of their love for tapa through the Knorr National Tapa Day happening on January 29, 2016.
Maki-baka, maki-tapa on Knorr National Tapa Day this January 29.
For one day, Filipinos can celebrate their love for tapa through a one-day nationwide promotion where they can enjoy two platefuls of tapsilog for the price of one.
Filipinos can visit UFS’ TAPArtners nationwide such as Tapa King, Rufo’s, Countryside Steakhouse, Merzci Bakeshop& Restaurant, Floyd’s, and Taps for the buy one, take one promotion.
Once the stores open, Knorr National Tapa Day TAPArtners will treat the first 100 dine-in customers to a buy 1 take 1 promo. This promo applies to all ala carte tapsilog meals offered by participating establishments.
“Tapsilog is an all-day favorite meal by Filipinos,” shared Chef Brando Santos, UFS Senior Sous Chef. “This favorite is best enjoyed with another Pinoy culinary staple—Knorr Liquid Seasoning, which develops the savory taste that chefs and diners look for.”
Be inspired with more recipe ideas. Visit www.unileverfoodsolutions.com.ph to see how using Knorr Liquid Seasoning as a marinade will elevate the flavors of your favorite restaurant dishes.
