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I decided to make tapsilog!

My version of sinangag is pretty straightforward, but I like keeping the soy sauce really light and the garlic heavy, even adding garlic powder on top of fresh garlic cloves. Additionally, I like the flavor of shallots over onions, but onions work fine here too.

As for my tapa, I lived in a household where we didn’t cook tapa, so this recipe sort of came straight from my mind, in addition to any sort of eating experiences I’ve had with tapa. Sorry if it’s totally different from your own recipe, but I think that’s what keeps Filipino cuisine interesting.

Sorry I didn’t film the SPAM frying or the eggs, but I’m sure you guys can handle it without my assistance!

Lastly, thanks a lot to Sarah for always trying my food and filming my show, AND to the Historian Himself, Mr. Brian Engh, for the sweet beats. It’s beautiful.

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