How To Make Pork Tapa

Meat:
· 1 kg Pork lean, sliced 1/4 inch thick

Extenders:
· In 1/2 cup water, add 1 tablespoon isolate and 1 teaspoon carageenan.

Curing Mix:
· 1 tbsp Salt, refined
· 1/2 tsp Curing salt
· 1 tsp Phosphate
· 1/4 tsp Vitamin C powder
· 1/4 cup Water, chilled

Seasoning:
· 6 tbsp Sugar, refined
· 1 tbsp Black pepper, ground
· 2 tbsp Garlic, chopped finely
· 2 tbsp Anisado wine
· 1/2 tsp Vetsin (MSG)
· 1/2 tsp Meat enhancer
· 1 tsp Paprika powder

Process:

1. Select good high quality uncooked materials. Trim and weigh.
2. Slice into 1/4 inch thick.
3. Combine meat with the curing elements till tacky or sticky.
4. Add extenders and mix once more until the meat dries up.
5. Add seasonings. Combine thoroughly for even distribution of ingredients.
6. Place in white plastic container, loosen the quilt and treatment at room for eight to 10
hours (or refrigerate within the center compartment with a temperature of 1 to 4°C
overnight).
7. Mix again before packaging.
8. Store in freezer.

Yield: 1 kg of meat = 1.three to 1.5 kgs of pork tapa

Packaging Supplies:
· Polyethylene, plastic bag
· Styrophor with clingwrap on high

Tapa is ideally made from beef, nonetheless, this can also be ready from carabeef, horse meat, chevon and pork.

Lean meat with massive muscle groups and with minimal fat are selected. Meat with muscular tissues containing many connective tissues isn't excellent but may be used. Meat from round., chuck and loin are good materials while meat with muscle groups from the neck and from the shank area is too tough. Tapa is often sliced and seasoned, can be dried.

Recipe for Grilled Tilapia

Ingredients:

8 Meiring Poultry & Fish Farm (tilapia filets)
1⁄4 pound Ohio butter
Garlic powder to taste
Ruby Tuesday seasoning to taste
Juice of 2 lemons

Procedure:

Place tilapia on foil and canopy with butter and garlic powder. Place on grill at medium heat. After 10 minutes add seasoning and squeeze lemons over fish.

Let cook 2 to three minutes extra and serve.

Good for 8 servings

Broiled Tilapia Parmesan

Ingredients:

* half of cup and 2 tablespoons Parmesan cheese
* 1/4 cup and 1 tablespoon butter, softened
* 3 tablespoons and a pair of-1/4 teaspoons mayonnaise
* 2 tablespoons and 1-half of teaspoons recent lemon juice
* 1/4 teaspoon dried basil
* 1/4 teaspoon floor black pepper
* 1/8 teaspoon onion powder
* 1/eight teaspoon celery salt
* 2-half of pounds tilapia fillets

Procedure:

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

2. In a small bowl, combine collectively the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix effectively and set aside.

3. Arrange fillets in a single layer on the prepared pan. Broil just a few inches from the heat for two to three minutes. Flip the fillets over and broil for a couple extra minutes. Take away the fillets from the oven and canopy them with the Parmesan cheese combination on the highest side. Broil for two more minutes or till the topping is browned and fish flakes easily with a fork. Watch out to not over cook dinner the fish.

Good for 10 servings.

Simple YEMA Recipe

Ingredients:

· 1 cup condensed milk
· 5 egg yolks
· 1/2 cup mashed potatoes
· 1 tablespoon vanilla
· 1 tablespoon butter

Syrup:

· 1 cup sugar
· 1/2 cup water
· 1/4 teaspoon cream of tartar

Directions:

1. Mix all of the substances for the yema and prepare dinner till the combination is thick.
2. Put aside and cool.
3. Roll into balls of about 1 inch in diameter.
4. Put together the syrup: blend all the components for the syrup.
5. Carry to a boil till syrup is caramel-colored.
6. Insert a toothpick into the yema ball and dip into the syrup.
7. Cool on greased baking pan.

How to Cook Pichi - Pichi

Recipe for Pichi-Pichi

This is for Method Number 1

Ingredients:

· 2 cups Cassava (finely grated)
· 2 cups White sugar
· 2 cups Pandan water
· 1 head Grated coconut

Procedure:

· In a bowl mix cassava, sugar and pandan water.
· Pour into individual cup moulds of your choice.
· Steam for 45 minutes.
· Let cool it down. And then, sprinkle with grated coconut before serving.

For Method Number 2

You need:
· a can of coconut cream
· sticky rice flour, about a pound
· about a cup of sugar
· pandan leaf (I guess can be omitted if not available, may be substitute with a tsp of vanilla),
· a stick of softened butter
· coconut flakes.
Procedure:
1. Bring coconut cream in a sauce pan into a boil.
2. Add rice, sugar and pandan leaf (or vanilla).
3. Stir continuously over low heat until the mixture holds together and starts to separate from the
pan.
4. Mix in the butter.
5. Allow to cool, then form into bitesize
balls and roll in coconut flakes.

For Method Number 3

Ingredients:

· 1 & 1/2 cups grated cassava
· 1 cup sugar
· 1 bundle of pandan leaves, boiled in 2 cups water until reduced to one cup, and cooled (or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water)
· 1/2 tsp lye water* “lihiya”

Procedure:

Combine the sugar and the pandan flavored water and mix till sugar is dissolved.

Combine within the cassava after which add the lye water drop by drop mixing nicely as you do so. Pour into a mold or bowl that fits your
bamboo steamer.

Steam until the combination becomes translucent.

While nonetheless sizzling scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size as the
scoop) and roll into grated coconut.

Pancit Luglug Recipe

Ingredients:

· 1/2 cup vegetable or corn oil
· 1 teaspoon salt
· 1 tablespoon finely minced garlic
· 1/2 teaspoon freshly ground pepper
· 1 cup diced tokwa or bean curd sold in Oriental food stores)
· 1/2 cup diced lean pork
· 1 cup shelled oysters
· 1 pound bihon or rice noodles (sold in Oriental food stores)
· 1/2 cup squid, cut into rings

Sauce:

· 2 tablespoons oil
· 1 cup finely minced onion
· 2 tablespoons anatto water
· 2 tablespoons cornstarch
· 1 cup shrimp juice
· 1/2 cup tokwa or bean curd, mashed
· 3 tablespoons patis or salt

Garnish:

· 1 cup pork cracklings, pounded to powder
· 1/2 cup smoked fish, finely flaked (or smoked oysters)
· 1/2 cup finely minced scallions
· lemon slices

Cooking directions:

1. In a large skillet, warmth oil and saute garlic till brown.
2. Add bean curd, pork, oysters and squid. Set aside.
3. In the identical skillet, cook dinner the sauce, utilizing the leftover oil.
4. Heat the oil. Saute garlic and onion.
5. Prepare dinner until garlic is brown and onion is transparent.
6. Add the anatto water.
7. Dissolve the cornstarch in the shrimp juice and add to the mixture.
8. Add the bean curd and simmer over moderate heat until the mixture is thick.
9. Season with patis (fish sauce) and pepper.
10.Flip off the heat and set aside.
11.Soak the noodles in sizzling water for about 5 minutes or until soft.

Paano Gumawa ng Tapang Baka

Mga Kailangan: Beef lean, round/rump, sliced 1/4 inch thick – 1kg

Extenders: (In 1/2 cup water, add the following)
· 1 Tbsp – Isolate
· 1 tsp – Carageenan

Curing Mix:
· 1 Tbsp – Salt, refined
· 1/2 tsp – Curing salt
· 1 tsp – Phosphate, dissolved in 1/4 c H2O
· 1/4 tsp – Vitamin C powder

Seasoning:
· 6 Tbsp – Sugar, refined
· 1 Tbsp – Black pepper, ground
· 2 Tbsp – Garlic, chopped finely (or 2 tsp – garlic powder)
· 1/2 tsp – Vetsin (MSG)
· 2 Tbsp – Anisado wine
· 1/2 tsp- Meat enhance

Paraan ng Paggawa:

1. Select good quality raw material. Trim and weigh.
2. Slice meat into 1/4 inch thickness.
3. Mix meat with first four ingredients and mix until tacky.
4. Add extenders and mix again until the meat dries up.
5. Add seasonings and mix again thoroughly for even distribution of ingredients.
6. Place in a white plastic container, with loose cover and cure at room temperature
for 8-10 hours or refrigerator (middle compartment at 1-4 degree C temp.)
7. Mix again before packing.
8. Store in freezer.

Embutidong Tilapia

Mga Sangkap sa Paggawa:

· 1 kilo tilapia fish meat
· 1/4 kilo carrots, chopped
· 1/4 kilo onion
· 5 pcs red bell pepper, chopped
· 1/4 kilo potatoes, chopped
· 4 tbsp white sugar
· 1 tsp vetsin
· 1/2 tsp curing salt
· 1 tsp accord powder
· 1 tbsp salt
· 1 bulb garlic, chopped
· 2 packs bread crumbs
· 1 tsp black pepper
· 2 pcs eggs
· 3 pcs hard-boiled eggs
· 1 box cheese
· 1 box raisin
· 1/4 kilo hotdog
· aluminum foil

Paraan:

1. Wash fist meat.
2. Squeeze and chop meat.
3. Mix salt to fish meat until tacky.
4. Add other ingredients. Mix thoroughly.
5. Wrap in aluminum foil.
6. Steam for 45 minutes.
7. Allow to cool and store in freezer.

Tilapia Supreme

Ingredients:
· 6 medium-sized tilapia
· 1 big coconut, grated
· 1 small clove garlic, crushed
· 1 ginger, crushed
· 1 large onion, finely sliced
· 1/2 large pechay leaves or mustard leaves
· 6 medium-sized ripe tomatoes
· 2 table spoon salt
· 1 tsp MSG

Process:

1. Clean tilapia very nicely and cut diagonally on both sides of the fish. Set aside.
2. Extract the coconut twice in enough amount of water and divide the milk into
containers.
3. Mix tilapia, crushed garlic, crushed ginger, finely sliced onion, finely sliced
tomatoes, salt and MSG.
4. Mix these effectively with the other half of the coconut milk.
5. Wrap one entire tilapia along with the combination in two pechay leaves and place
in a cooking vessel until all are well arranged in it.
6. Lastly, pour the opposite half of the coconut milk and let it boil for quarter-hour or till
done. Seasoned with patis.

Filipino Cuisine (An Introduction)

Filipino delicacies is a mix of the unique and familiar. Just because the Filipino individuals are half Malay, Chinese and Spanish, so is the cooking of the Philippines. And more not too long ago different cultures have influenced Filipino food. These influences have come from the People, Japanese, and Germans.

Spanish additions to the Filipino delicacies predominate. It has been mentioned that about eighty p.c of the dishes prepared in the Philippines right this moment may be traced to Spain. The Spaniards launched tomatoes and garlic together with the technique of sauteing them with onions in olive oil.
Another significant addition to the Filipino cuisine by the Spanish was many baked goods and desserts, amongst them Pan de Sal (a crusty dinner roll), Flan, (an egg custard), Ensaymada (cheese buns), and many, many other delicious foods.

Essentially the most significant affect of the People got here after World Struggle II, with the widespread distribution of canned goods. One of many outcomes is Filipino fruit salad, which consists of American canned fruit cocktail, combined with native candy preserves of buko (young coconut), kaong (palm nuts) and bits of langka (jackfruit), giving it a Filipino taste and mixture.

The coastal and mountainous region around the northern tip of Luzon Island is rugged and so is life. The people are typically thrifty and live merely, traits properly reflected in their type of cooking. This region is populated primarily by the Ilocanos and Pangasinans along with minority groups such because the Ifugaos, Bontocs, Ibanags and Kalingas.

The Ilocanos like their vegetables steamed or boiled and flavored with bagoong, a permented paste derived from shrimp or fish. And to provide their greens extra flavor, pork or a broiled fish is added, as in such Ilocano dishes as Pinakbet, Dinengdeng or Inabraw.
Within the central a part of Luzon, together with the world directly surrounding the capital of the Philippines, Manila, the mixture of an considerable and secure food provide and the influences of overseas peoples, significantly the Spanish and Chinese language, has resulted in probably the most subtle cuisine within the Philippines. The Rellenong Manok (stuffed hen), as an illustration, the carcass of a rooster is faraway from the intact skin. The skin is then stuffed in such a manner that at the heart is a sausage, typically chorizo de Bilbao, surrounded by a layer of carrots, celery and eggs encased in a mix of chicken, floor pork, raisins, peppers and spices. That is then stuffed again into the skin, sewn back up, steamed and baked to a golden brown. It's served with a spicy, tangy pink sauce, making a sweet and savory dish satisfying not solely to the totally different tastes and textures of the mouth however to the senses of sight and scent as well.

The Philippines is the one nation in Asia that's predominantly Christian, significantly Catholic. The one exception is western Mindanao. Because of the Islamic edicts in opposition to eating pork, which is used extensively in the rest of the Philippines, the people of Mindanao have taken advantage of the cattle and fish grown on this area.

Mindanao cooking has borrowed from Indonesia and Malaysia using scorching chilies and spices used to make curry, as in Tiola Sapi, a spicy boiled beef, Pirna, a fish entree closely spiced with scorching chilies, and Lapua, blanched native greens seasoned with salt and vinegar and guinamos.

As you possibly can see, what makes the cooking of Mindanao distinct from the other areas of the Philippines is the way it has been closely influenced by Malaysia, Islam and the meals merchandise which are grown or gathered within the area. Being so near the Equator, each the food and temperature in Mindanao are hot.

As there are variations in regional cooking, there are variations in the attitudes toward food. Of the foods used as staples, most Filipinos on the island of Luzon desire rice. Visayans on the islands of Cebu, Leyte, and Samar use corn extensively. Individuals of Luzon and some in the Visayas will eat root crops such as sweet potatoes, hams and cassava as a dessert or snack. However to eat them as a staple in these areas would point out to others that one is desperately poor; whereas in Mindanao, cassava, or paranggi, is the staple crop.

Bicolanos and Tagalogs of Southern Luzon, where coconut bushes grown abundantly, use a lot of coconut of their recipes.

Many varieties of hot chili peppers are found within the Philippines, the hottest and hottest being the siling labuyo. Whereas they are available. While they're available all through the Philippines, only the individuals of Bicol at the southern tip of Luzon and the Muslims of western Mindanao use scorching peppers extensively in their cooking.

The most popular meat for many Filipinos is pork. Other well-liked meats are beef and poultry. The tagalogs and Pampanguenos eat frogs as a delicacy, however the rest of the individuals of the Philippines rarely contact them.

Fish is also very fashionable and readily available. Visayans desire saltwater fish like sardines, tuna, bonito and mackerel, which abound in the waters surrounding the Philippines. Tagalogs, Pampanguenos, Ilocanos, and Pangasinans choose freshwater fish caught within the rivers, lakes and streams which can be situated inside these areas. In Pangasinan and Pampanga, there's a system of fish farming or aquaculture in which bangus, mudfish, catfish, carp and tilapia are raised in artificially created ponds and rice paddies.

Traditional Filipinos hardly ever use cutlery for eating. Instead, they eat with their fingers and hands. The method is called kamayan and the phrase for “to eat” is kumain. In this technique, small balls of rice are fashioned with the fingers while urgent them towards the plate. Small pieces of fish, meat and vegetables may also be integrated into this ball of rice. Then they're dropped at the mouth with the finger ideas and pushed in from behind with the thumb.

The western affect launched forks, knives and spoons to the Philippines. Within the West, the knife and pork are the first items of cutlery, but in the Philippines, it's the spoon and fork. Right here, the fork is held with the left hand and the spoon in the right. The fork is used to spear and maintain the piece of food whereas the spoon is used to chop or tear off small pieces. The smaller pieces of food is then placed within the spoon, and the fork is used to push rice into the spoon. The piece of meals and rice are then brought to the mouth with the spoon and eaten.

Within the West, dinner is sequential, beginning with a soup and/or salad, an antipasto or appetizer, followed by the entree and finished off with a dessert. Planning a Filipino menu is predicated on contrasts of taste and texture moderately than totally different courses. The style sensations of sweet, bitter, bitter and salty are launched into the menu together with a variety of textures reminiscent of clean, silky, crispy, crunchy, chewy. Relatively than serving the person elements separately, they're all brought to the desk at one time, and is it's as much as the visitor to resolve what mixture they want to create. Dining at a Filipino desk is more like eating at a buffet than a conventional western-model sit-down dinner.

On the heart of any Filipino meal is a bowl of rice, short, long or medium grain. There are dozens if not lots of of various forms of rice, every of which provides a distinct “mouth-really feel” and taste.

Served with the rice is a meat, fish or poultry, broiled, fried or roasted, giving the meal a crispy and chewy texture. One other option to embody that texture is with some fried lumpias, or egg rolls. Each the meats and lumpias are then flavored with something salty, akin to a soy sauce, bagoongs (fish or shrimp paste) or patis (fish sauce). These salty sauces are then flavored with something bitter such as kalamansi, lemon juice, or vinegar simply before being served. A bowl or cup of soup, resembling sinigang, can also be served, so as to add a clean and silky style and texture to the meal.

Many Filipinos also add a noodle dish, resembling pancit, or a stew-like dish similar to adobo or caldereta for an

ANGEL HAIR PASTA, FILIPINO STYLE WITH SHRIMP

Ingredient:

20 lbs SHRIMP,RAW,PEELED,DEVEINED
12 lbs PASTA,ANGEL HAIR
5-1/8 oz SALT
66-7/8 lbs WATER
2 oz COOKING SPRAY,NONSTICK
12 lbs VEGETABLE,STIR FRY,FROZEN
6 lbs ONIONS,FRESH,CHOPPED
1-1/4 oz GARLIC POWDER
2-1/4 lbs SAUCE,TERIYAKI

Procedure:

1. CCP: Thaw shrimp underneath refrigeration at forty one F. or below.

2. Angel Hair Pasta: Bring water to a boil. Add salt to boiling water. Break pasta into 6 inch pieces. Add to boiling water whereas stirring constantly. Prepare dinner 6 to eight minutes, or till tender. Drain. Rinse with scorching water. Drain thoroughly. Divide between two steam desk pans.

3. Spray griddle with non-stick cooking spray. Prepare dinner onions and greens for 5 minutes, stirring frequently with spatula. Add shrimp. Grill three minutes. CCP: Inner temperature should attain 145 or higher for 15 seconds.

4. Add garlic to shrimp mixture. Combine well. Divide shrimp and greens between the two steam desk pans of pasta. Add two cups teriyaki sauce. Toss to mix well. CCP: Maintain for service at a hundred and forty F. or higher.