{"id":197365,"title":"Tapsilog, filip\u00ednsk\u00e1 sn\u00eddan\u011b","modified":"2026-10-31T17:18:10+01:00","plain":"Klasick\u00e1 filip\u00ednsk\u00e1 sn\u00eddan\u011b z marinovan\u00e9ho hov\u011bz\u00edho masa ope\u010den\u00e9ho do zkaramelizov\u00e1n\u00ed (tapa), sma\u017een\u00e9 r\u00fd\u017ee s \u010desnekem (sinangag) a volsk\u00fdch ok, pod\u00e1van\u00e1 s octovou om\u00e1\u010dkou sawsawan.\n\n\n\n\u010cesnek se dotkne rozp\u00e1len\u00e9ho oleje a celou m\u00edstnost\u00ed se rozline \u0161tiplav\u00e1 v\u016fn\u011b. R\u00fd\u017ee prask\u00e1, zat\u00edmco strou\u017eky zl\u00e1tnou. Vedle se zprudka op\u00e9kaj\u00ed pl\u00e1tky hov\u011bz\u00edho, tapa, s karamelizovan\u00fdmi, lehce zauzen\u00fdmi okraji. \n\n\n\nKr\u00e1sn\u011b kulat\u00fd \u017eloutek \u010dek\u00e1, a\u017e se rozte\u010de a obal\u00ed ka\u017ed\u00e9 sousto. Na kraji: misti\u010dka pikantn\u00edho suka (octa), mo\u017en\u00e1 trocha atchary (nakl\u00e1dan\u00e9 zeleniny). To je tapsilog, jak ho pod\u00e1vaj\u00ed v nespo\u010dtu podnik\u016f tapsihan a carinderia: n\u00e1rodn\u00ed ikona filip\u00ednsk\u00e9 kuchyn\u011b. \u201eKlasick\u00fd tapsilog se t\u011b\u017eko p\u0159ekon\u00e1v\u00e1: k\u0159ehk\u00e1 tapa s r\u00fd\u017e\u00ed a vejcem, p\u0159ipraven\u00e1 n\u011bk\u00fdm, kdo do va\u0159en\u00ed vkl\u00e1d\u00e1 srdce, a vychutnan\u00e1 s trochou nostalgie.\u201c U\u017e samotn\u00fd n\u00e1zev prozrazuje, co m\u00e1 b\u00fdt na tal\u00ed\u0159i.\n\n\n\nRad\u011bji vep\u0159ov\u00e9? P\u0159ipravte si bagnet, filip\u00ednsk\u00e9 sma\u017een\u00e9 kousky b\u016f\u010dku\n\n\n\nCo je tapsilog?\n\n\n\nTapsilog spl\u0148uje to, co slibuje jeho n\u00e1zev: tapa (solen\u00e9 hov\u011bz\u00ed nebo hov\u011bz\u00ed nalo\u017een\u00e9 v l\u00e1ku) + sinangag (sma\u017een\u00e1 r\u00fd\u017ee s \u010desnekem) + itlog (volsk\u00e9 oko). Tradi\u010dn\u011b ozna\u010duje tapa hov\u011bz\u00ed nasolen\u00e9 nebo nalo\u017een\u00e9 v l\u00e1ku s \u010desnekem, sol\u00ed (\u010dasto hrubozrnnou), drcen\u00fdm \u010dern\u00fdm pep\u0159em a n\u011bkdy trochou t\u0159tinov\u00e9ho octa. \n\n\n\nDal\u0161\u00ed kombinace hov\u011bz\u00edho, \u010desnekov\u00e9 r\u00fd\u017ee a v\u00fdvaru: hov\u011bz\u00ed pares\n\n\n\nMaso se pot\u00e9 su\u0161\u00ed na vzduchu nebo na slunci na t\u00e1cu bilao a n\u00e1sledn\u011b se kr\u00e1tce ope\u010de na p\u00e1nvi nebo na grilu. Dne\u0161n\u00ed kucha\u0159i n\u011bkdy su\u0161en\u00ed vynech\u00e1vaj\u00ed, p\u0159esto se sna\u017e\u00ed dos\u00e1hnout zlatav\u00e9ho, sp\u00ed\u0161e such\u00e9ho povrchu, kter\u00fd soust\u0159ed\u00ed chu\u0165 hov\u011bz\u00edho. Sinangag m\u00e1 z\u016fstat such\u00fd a v\u00fdrazn\u011b vo\u0148av\u00fd: po\u0159\u00e1dn\u011b \u010desnekov\u00fd a hlavn\u011b ne mastn\u00fd, podobn\u011b jako dob\u0159e sypk\u00e1 sma\u017een\u00e1 r\u00fd\u017ee. Vejce se p\u0159ipravuje jako volsk\u00e9 oko, \u201edapa\u201c nebo \u201emata ng toro\u201c, s tekut\u00fdm \u017eloutkem, kter\u00fd zastoup\u00ed om\u00e1\u010dku (podobn\u011b jako u tamago kake gohan).\n\n\n\nObjevte tak\u00e9 kantonskou r\u00fd\u017ei\n\n\n\nV \u00fastech mus\u00ed v\u0161echno ladit: v\u00fdrazn\u00e1 chu\u0165, \u010desnek, lehk\u00e1 kyselost a slanost. Vyhn\u011bte se p\u0159\u00edli\u0161 sladk\u00e9mu v\u00fdsledku ve stylu tocina. Pravidlo je jednoduch\u00e9: tocino je sladk\u00e9, tapa ne. St\u0159\u00eddm\u00e1 marin\u00e1da ponech\u00e1 v pop\u0159ed\u00ed \u010distou chu\u0165 masa: s\u00f3jov\u00e1 om\u00e1\u010dka, calamansi, \u010desnek, \u010dern\u00fd pep\u0159 a jen \u0161petka cukru. \n\n\n\nZa tradi\u010dn\u00ed se pova\u017euje toyomansi, sm\u011bs s\u00f3jov\u00e9 om\u00e1\u010dky a calamansi; mnoho kucha\u0159\u016f dodr\u017euje p\u0159ibli\u017en\u00fd pom\u011br 2 ku 1 (dva d\u00edly s\u00f3jov\u00e9 om\u00e1\u010dky na jeden d\u00edl calamansi). Stejn\u011b autentick\u00e9 jsou i verze marinovan\u00e9 v octu. \n\n\n\nK pod\u00e1v\u00e1n\u00ed: ocet ochucen\u00fd siling labuyo (chilli papri\u010dkou). Atchara dod\u00e1v\u00e1 sv\u011b\u017eest, zat\u00edmco ban\u00e1nov\u00fd ke\u010dup je modern\u00ed dopln\u011bk, na kter\u00fd se n\u00e1zory r\u016fzn\u00ed. Jak se tedy z t\u00e9to jednoduch\u00e9 techniky nakl\u00e1d\u00e1n\u00ed masa stala ikona sn\u00eddan\u00ed v Manile?\n\n\n\nP\u016fvod tapsilogu\n\n\n\nV Manile v 80. letech 20. stolet\u00ed podnik Tapsi ni Vivian, kter\u00fd zalo\u017eila Vivian Del Rosario, roz\u0161\u00ed\u0159il tapsilog za hranice sousedsk\u00fdch j\u00eddelen tapsihan a vzbudil nad\u0161en\u00ed po cel\u00e9m m\u011bst\u011b. Kombinace tapa, sinangag, itlog nebyla nov\u00e1, ale \u00fasp\u011bch tohoto podniku z n\u00ed ud\u011blal ikonickou sn\u00eddani. \n\n\n\nD\u00e1vno p\u0159ed t\u00edmto rozmachem byla tapa pouhou technikou: nalo\u017eit maso do soli s \u010desnekem a kyselou slo\u017ekou, pak ho usu\u0161it na vzduchu nebo na slunci na t\u00e1cu bilao a nakonec kr\u00e1tce op\u00e9ct na p\u00e1nvi nebo na grilu. Jedna kucha\u0159ka vzpom\u00edn\u00e1: \u201eT\u00e1ta d\u011blal hov\u011bz\u00ed tapu\u2026 marinoval ji trochu jako adobo (toyo, ocet, cukr, pep\u0159, \u010desnek)\u2026 a pak ji su\u0161il na vzduchu.\u201c \n\n\n\nV oblasti Ilocos se k su\u0161en\u00ed na slunci hod\u00ed tmav\u00fd a v\u00fdrazn\u011b ostr\u00fd sukang Iloko spolu se such\u00fdm horkem; na Visajsk\u00fdch ostrovech se p\u0159i p\u0159\u00edprav\u011b kusahos neboli kasajos ilonggo maso marinuje ve stylu adobo a su\u0161\u00ed jeden a\u017e t\u0159i dny, \u201e\u010d\u00edm su\u0161\u0161\u00ed, t\u00edm lep\u0161\u00ed\u201c.\n\n\n\nPou\u017eit\u00e9 maso se li\u0161\u00ed podle regionu: m\u00edstn\u00ed hov\u011bz\u00ed, buvol carabao na tapang kalabaw, nebo dokonce ko\u0148sk\u00e9 na tapang kabayo. Manila pokrm zmodernizovala: tenk\u00e9 pl\u00e1tky se nakl\u00e1daj\u00ed do v\u00edce \u010di m\u00e9n\u011b sladkoslan\u00e9 sm\u011bsi s\u00f3jov\u00e9 om\u00e1\u010dky a calamansi, \u010dasto bez su\u0161en\u00ed, a pak se rovnou op\u00e9kaj\u00ed na p\u00e1nvi, n\u011bkdy nejprve s trochou vody a pot\u00e9 s olejem. V\u00fdsledek je lahodn\u00fd, ale m\u016f\u017ee se odchylovat od chuti a struktury o\u010dek\u00e1van\u00e9 u tapy ve stylu ilocano. \n\n\n\nKlasick\u00e1 tapa se p\u0159esto st\u00e1le op\u00e9k\u00e1 na p\u00e1nvi nebo griluje dozlatova, a\u017e je na povrchu pom\u011brn\u011b such\u00e1; existuj\u00ed i verze nejprve va\u0159en\u00e9 a pot\u00e9 sma\u017een\u00e9 nebo \u0161\u0165avnat\u011bj\u0161\u00ed, ale ty se vzdaluj\u00ed z\u00e1kladn\u00edmu znaku: solen\u00e9mu a su\u0161en\u00e9mu masu. \n\n\n\nNa tal\u00ed\u0159i tak nakonec najdete k\u0159ehk\u00e9 hov\u011bz\u00ed, do kter\u00e9ho se ale st\u00e1le d\u00e1 po\u0159\u00e1dn\u011b zakousnout, v\u00fdrazn\u011b \u010desnekovou r\u00fd\u017ei a vejce s tekut\u00fdm \u017eloutkem, dopln\u011bn\u00e9 pikantn\u00ed octovou sawsawan (om\u00e1\u010dkou k pod\u00e1v\u00e1n\u00ed). Pr\u00e1v\u011b tento kontrast upevnil postaven\u00ed tapsilogu jako nepostradateln\u00e9 filip\u00ednsk\u00e9 sn\u00eddan\u011b, kter\u00e1 pohlad\u00ed na du\u0161i.\n\n\n\nHlavn\u00ed suroviny na tapsilog\n\n\n\n\n\n\n\n\nHov\u011bz\u00ed (n\u00edzk\u00fd ro\u0161t\u011bnec nebo pupek; podle regionu buvol carabao \u010di ko\u0148sk\u00e9): hlavn\u00ed zdroj b\u00edlkovin s hlubokou chut\u00ed umami a p\u0159\u00edjemn\u011b pevnou strukturou. Kr\u00e1jejte na tenk\u00e9 pl\u00e1tky: proti vl\u00e1knu pro v\u011bt\u0161\u00ed k\u0159ehkost, po vl\u00e1knu pro pevn\u011bj\u0161\u00ed strukturu. Trocha tuku na povrchu nebo mramorov\u00e1n\u00ed zv\u00fdrazn\u00ed v\u016fni a podpo\u0159\u00ed ope\u010den\u00ed.\n\n\n\nS\u00f3jov\u00e1 om\u00e1\u010dka (toyo): z\u00e1klad slan\u00e9 chuti a umami. Ochut\u00ed maso do hloubky a podpo\u0159\u00ed Maillardovu reakci, d\u00edky n\u00ed\u017e vzniknou kr\u00e1sn\u011b zlatav\u00e9 okraje.\n\n\n\n\u0160\u0165\u00e1va z calamansi (toyomansi) nebo t\u0159tinov\u00fd ocet (nap\u0159\u00edklad sukang Iloko): kyselost chu\u0165 o\u017eiv\u00ed a maso m\u00edrn\u011b zk\u0159eh\u010d\u00ed. Toyomansi p\u0159in\u00e1\u0161\u00ed citrusovou nakyslost; nakl\u00e1d\u00e1n\u00ed s octem m\u00e1 ost\u0159ej\u0161\u00ed v\u00fdsledek. Mnoho kucha\u0159\u016f dodr\u017euje p\u0159ibli\u017en\u00fd pom\u011br s\u00f3jov\u00e9 om\u00e1\u010dky a kysel\u00e9 slo\u017eky 2 ku 1.\n\n\n\n\u010cesnek (ve velk\u00e9m mno\u017estv\u00ed): pozn\u00e1vac\u00ed znamen\u00ed tapy i sinangagu. Provon\u00ed marin\u00e1du a pak se znovu objev\u00ed v r\u00fd\u017ei, kter\u00e9 dod\u00e1 typicky filip\u00ednskou \u010desnekovou s\u00edlu, zvl\u00e1\u0161\u0165 v podob\u011b sma\u017een\u00e9ho \u010desneku.\n\n\n\n\u010cern\u00fd pep\u0159: p\u0159\u00edjemn\u011b h\u0159ejiv\u00e1 pep\u0159ov\u00e1 chu\u0165, kter\u00e1 vyva\u017euje chu\u0165 hov\u011bz\u00edho, ani\u017e by ji p\u0159ebila.\n\n\n\nAnnatto (atsuete), voliteln\u00e9: dod\u00e1v\u00e1 na\u010dervenal\u00fd odst\u00edn typick\u00fd pro tapu; na v\u016fni m\u00e1 jen mal\u00fd vliv.\n\n\n\nB\u00edl\u00e1 r\u00fd\u017ee uva\u0159en\u00e1 den p\u0159edem: z\u00e1klad sinangagu. Je su\u0161\u0161\u00ed a vychlazen\u00e1, tak\u017ee se s n\u00ed snadno pracuje: zrnka se na p\u00e1nvi dob\u0159e odd\u011bluj\u00ed a z\u016fst\u00e1vaj\u00ed sypk\u00e1, nemastn\u00e1 a v\u00fdrazn\u011b \u010desnekov\u00e1.\n\n\n\nVejce (volsk\u00e1 oka; \u201edapa\u201c, \u201emata ng toro\u201c): tekut\u00fd \u017eloutek dod\u00e1 plnost a poslou\u017e\u00ed jako om\u00e1\u010dka, kter\u00e1 propoj\u00ed slan\u00e9, \u010desnekov\u00e9 a nakysl\u00e9 t\u00f3ny (pokud m\u00e1te r\u00e1di marinovan\u00e1 vejce, pod\u00edvejte se na vejce do ramenu).\n\n\n\nDochucovadla a p\u0159\u00edlohy: ocet ochucen\u00fd siling labuyo je tradi\u010dn\u00ed sawsawan, ide\u00e1ln\u00ed k vyv\u00e1\u017een\u00ed tu\u010dnosti; atchara p\u0159in\u00e1\u0161\u00ed sv\u011b\u017e\u00ed a k\u0159upav\u00fd kontrast. Ban\u00e1nov\u00fd ke\u010dup je modern\u011bj\u0161\u00ed dopln\u011bk, na kter\u00fd se n\u00e1zory r\u016fzn\u00ed.\n\n\n\nPozn\u00e1mka k dal\u0161\u00edm p\u0159\u00edsad\u00e1m: \u00fast\u0159icov\u00e1 om\u00e1\u010dka, ke\u010dup \u010di glutam\u00e1t se \u010dasto pova\u017euj\u00ed za zbyte\u010dn\u00e9 p\u0159\u00edsady, kter\u00e9 zast\u00edraj\u00ed \u010distou chu\u0165 solen\u00e9ho a su\u0161en\u00e9ho masa; autentick\u00e1 p\u0159\u00edprava d\u00e1v\u00e1 p\u0159ednost st\u0159\u00eddmosti a kr\u00e1tk\u00e9mu seznamu surovin s dob\u0159e zvolen\u00fdmi om\u00e1\u010dkami a dochucovadly.\n\n\n\n\nRegion\u00e1ln\u00ed varianty tapsilogu\n\n\n\nIlocos\/sever: libov\u00e1, m\u00e1lo sladk\u00e1 tapa, nakl\u00e1dan\u00e1 se sukang Iloko, sol\u00ed, pep\u0159em a spoustou \u010desneku; hork\u00e9 a such\u00e9 podneb\u00ed p\u0159eje su\u0161en\u00ed na slunci. \u010casto se sma\u017e\u00ed dok\u0159upava a je cen\u011bn\u00e1 pro svou v\u00fdraznou, \u010distou chu\u0165. Jak vypr\u00e1v\u00ed jeden milovn\u00edk j\u00eddla o tap\u011b ve stylu ilocano koupen\u00e9 na tradi\u010dn\u00edm trhu v Manile: \u201enen\u00ed sladk\u00e1 ani p\u0159\u00edli\u0161 slan\u00e1; maso si zachov\u00e1v\u00e1 v\u0161echnu svou kr\u00e1snou hov\u011bz\u00ed chu\u0165\u2026 je k\u0159ehk\u00e9, s tak akor\u00e1t velk\u00fdm prou\u017ekem \u017elut\u00e9ho tuku na kraji.\u201c\n\n\n\nSt\u0159edn\u00ed Luzon: n\u011bkdy trocha patis (ryb\u00ed om\u00e1\u010dky); objevuje se tu tapang kalabaw. V\u00edce \u010desneku a s\u00f3jov\u00e9 om\u00e1\u010dky, m\u00e9n\u011b cukru. Tocino, \u010dasto slazen\u00e9 ananasem, m\u00e1 jin\u00fd charakter; tyto chut\u011b nezam\u011b\u0148ujte.\n\n\n\nVisajsk\u00e9 ostrovy (kusahos\/kasajos ilonggo): maso nalo\u017een\u00e9 ve stylu adobo (ocet, s\u00f3jov\u00e1 om\u00e1\u010dka, \u010desnek, pep\u0159), su\u0161en\u00e9 na slunci 1 a\u017e 3 dny; \u201e\u010d\u00edm su\u0161\u0161\u00ed, t\u00edm lep\u0161\u00ed\u201c, pro koncentrovanou chu\u0165 a k\u0159upavost.\n\n\n\nMindanao: s\u00f3jov\u00e1 om\u00e1\u010dka se 7 Up je uk\u00e1zkou m\u00edstn\u00ed tvo\u0159ivosti; existuje tu tak\u00e9 Tapa Sulu a varianty ochucen\u00e9 tausi.\n\n\n\nMetropolitn\u00ed Manila (modern\u00ed): tenk\u00e9 pl\u00e1tky ve sladkoslan\u00e9 sm\u011bsi s\u00f3jov\u00e9 om\u00e1\u010dky a calamansi, \u010dasto bez su\u0161en\u00ed; n\u011bkdy se maso pod\u00e1v\u00e1 trhan\u00e9 nebo na zp\u016fsob ginisa. V\u00fdsledek je chutn\u00fd, ale vzd\u00e1len\u011bj\u0161\u00ed ide\u00e1lu \u201esolen\u00e9ho a su\u0161en\u00e9ho\u201c masa.\n\n\n\n\n\n\tPrav\u00fd filip\u00ednsk\u00fd tapsilog\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t950 g va\u0159en\u00e9 r\u00fd\u017ee (ide\u00e1ln\u011b dlouhozrnn\u00e9, vychlazen\u00e9 p\u0159es noc v lednici (po\u010d\u00edtejte s ~50% hmotnosti v such\u00e9 r\u00fd\u017ei))500 g hov\u011bz\u00edho masa (nakr\u00e1jen\u00e9ho na tenk\u00e9 pl\u00e1tky)6 vajec1 palice \u010desneku (nasekan\u00e9ho (\u010d\u00e1st si odlo\u017ete na r\u00fd\u017ei a p\u0159\u00edpadn\u011b na sawsawan))4 l\u017e\u00edce octa (a trochu nav\u00edc na sawsawan (voliteln\u011b))s\u016fl (podle chuti)pep\u0159 (podle chuti)olej na sma\u017een\u00edhn\u011bd\u00fd cukr (voliteln\u011b, pro lehce nasl\u00e1dlou tapu)ko\u0159enic\u00ed sm\u011bs Maggi Magic Sarap (voliteln\u011b)chilli papri\u010dka (voliteln\u011b, na sawsawan)\t\n\t\n\t\tMarinov\u00e1n\u00ed (tapa)\u010c\u00e1st \u010desneku si odlo\u017ete na sinangag a p\u0159\u00edpadn\u011b na sawsawan, zbytek pou\u017eijte do marin\u00e1dy.Hov\u011bz\u00ed maso prom\u00edchejte s octem, \u010desnekem ur\u010den\u00fdm do marin\u00e1dy, sol\u00ed a pep\u0159em. Podle chuti p\u0159idejte hn\u011bd\u00fd cukr, p\u0159ikryjte a nechte p\u0159es noc (nebo d\u00e9le) marinovat v lednici.Op\u00e9k\u00e1n\u00edNa nep\u0159ilnav\u00e9 p\u00e1nvi na tro\u0161e oleje usma\u017ete volsk\u00e1 oka tak, aby \u017eloutky z\u016fstaly neporu\u0161en\u00e9, a odlo\u017ete je stranou.Hov\u011bz\u00ed maso d\u016fkladn\u011b sce\u010fte a nechte n\u011bkolik minut okapat, aby p\u0159i op\u00e9k\u00e1n\u00ed nepou\u0161t\u011blo p\u0159\u00edli\u0161 mnoho tekutiny.Stejnou p\u00e1nev zah\u0159ejte na st\u0159edn\u00edm plameni a podle pot\u0159eby p\u0159idejte trochu oleje. Hov\u011bz\u00ed maso op\u00e9kejte v jedn\u00e9 vrstv\u011b (p\u00e1nev nep\u0159epl\u0148ujte) za obracen\u00ed 3 a\u017e 5 minut, dokud nepust\u00ed \u0161\u0165\u00e1vu a tekutina se t\u00e9m\u011b\u0159 nevst\u0159eb\u00e1.Jakmile je p\u00e1nev t\u00e9m\u011b\u0159 such\u00e1, p\u0159idejte podle pot\u0159eby trochu oleje a op\u00e9kejte d\u00e1l, dokud maso nebude kr\u00e1sn\u011b zlatav\u00e9 a zkaramelizovan\u00e9 (pokud jste p\u0159idali hn\u011bd\u00fd cukr, sni\u017ete plamen). Stejn\u011b p\u0159ipravte i zbytek masa a tapu uchov\u00e1vejte v teple.Sinangag (sma\u017een\u00e1 r\u00fd\u017ee s \u010desnekem)Do stejn\u00e9 p\u00e1nve p\u0159idejte trochu oleje a \u010desnek odlo\u017een\u00fd na sinangag orestujte dozlatova.P\u0159idejte studenou r\u00fd\u017ei, obrace\u010dkou rozbijte hrudky a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte, dokud se r\u00fd\u017ee d\u016fkladn\u011b neproh\u0159eje a zrnka se od sebe neodd\u011bl\u00ed.R\u00fd\u017ei ochu\u0165te sol\u00ed a p\u0159\u00edpadn\u011b sm\u011bs\u00ed Maggi Magic Sarap a d\u016fkladn\u011b prom\u00edchejte, aby se ochucen\u00ed rovnom\u011brn\u011b rozlo\u017eilo.Pod\u00e1v\u00e1n\u00edTapu, sinangag a vejce pod\u00e1vejte spole\u010dn\u011b na tal\u00ed\u0159i. Pokud chcete, p\u0159ipravte k nim sawsawan sm\u00edch\u00e1n\u00edm octa s trochou \u010desneku, soli a chilli papri\u010dky.\t\n\t\n\t\t\nR\u00fd\u017ei uva\u0159te den p\u0159edem: studen\u00e1 a lehce oschl\u00e1 r\u00fd\u017ee se l\u00e9pe op\u00e9k\u00e1 a jej\u00ed zrnka z\u016fstanou p\u011bkn\u011b odd\u011blen\u00e1.\nMaso je ide\u00e1ln\u00ed nalo\u017eit den p\u0159edem (doba marinov\u00e1n\u00ed v lednici nen\u00ed zahrnuta do celkov\u00e9ho \u010dasu).\nHov\u011bz\u00ed maso op\u00e9kejte po men\u0161\u00edch d\u00e1vk\u00e1ch, aby se neza\u010dalo va\u0159it ve vlastn\u00ed \u0161\u0165\u00e1v\u011b a kr\u00e1sn\u011b zkaramelizovalo.\n\n\t\n\t\n\t\tMorgenmadfilippinsk\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\u2022 Historie tapsilogu a kde to v\u0161echno za\u010dalo \u2013 Esquire Philippines (anglicky)\u2022 Filip\u00ednsk\u00e1 hov\u011bz\u00ed tapa \u2013 Kawaling Pinoy (anglicky)\u2022 Dom\u00e1c\u00ed hov\u011bz\u00ed tapa \u2013 Panlasang Pinoy (anglicky)\u2022 Hov\u011bz\u00ed tapa z n\u00edzk\u00e9ho ro\u0161t\u011bnce podle Marketmana \u2013 Market Manila (anglicky)\u2022 Recept na dom\u00e1c\u00ed hov\u011bz\u00ed tapu \u2013 Pinoy Recipe at iba pa (anglicky)\u2022 Filip\u00ednsk\u00e1 hov\u011bz\u00ed tapa \u2013 Iankewks (anglicky)\u2022 Hov\u011bz\u00ed tapa ve stylu ilonggo zvan\u00e1 \u201eKusahos\u201c \u2013 Flavours of Iloilo (anglicky)\u2022 Jak\u00fd je v\u00e1\u0161 nejlep\u0161\u00ed recept na hov\u011bz\u00ed tapu? \u2013 Reddit (anglicky)\u2022 Recept na hov\u011bz\u00ed tapu \u2013 Foxy Folksy (anglicky)\u2022 Tapsilog \u2013 (tapa, sinangag a vejce) \u2013 Busog! Sarap! (anglicky)\u2022 Dom\u00e1c\u00ed hov\u011bz\u00ed tapa: ke\u010dup, nebo ocet? \u2013 Reddit (anglicky)\u2022 Moje tapa nechutn\u00e1 jako tapa. Pomoc \u2013 Reddit (filip\u00ednsky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197365"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197365\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/115749"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}