QUEKIAM

Meat material; Weight {gms}
pork lean, ground coarsely 1000 gms.
shrimp meat,cooked and chopped finely 100 gms or
shirmp powder

INGREDINTS;
salt,refined 1-t
sugar, refined 6-t
garlic, chopped finely 2-t
singkamas, shredded and pressed 1/2 cup
onion, chopped 1pc. 1/2 cup
ground black pepper 1-t
goyong powder 1/2-t
eggs, medium size 1-2 pcs.
msg 1/2-t

SAUCE;
water 1-cup
brown sugar 6-t
cornstach 2-t* dissolve in 2-t water
msg 1/2-t
sili labuyo 1 pc.
salt 1-t
laurel 1-small pc.
ground black pepper 1/2-t

PROCEDURE;
1. chill meat before grinding and chopped shelled shrimps meat.
2. combine all the ingredients and mix well into meat shrimp until
well blended.
3. pack in "taupee wrapper" or beancurd sheet {3t per roll}.

COOKING;
* fry in hot cooking oil {deep fat fry}.serve with sauce.

YIELD; 15 pcs {3t per roll}

PORK NUGGETS

Meat material; Weight
pork lean, ground finely 700 gms
porkbackfat,ground finely 300 gms

INGREDIENTS; Household measure
CURING MIX: in 1/4 cup water,dissolve the ff.
salt,refined 1-t
phosphate 1-t

EXTENDERS; in 1/4 cup water add the ff;
TVP 1/4*hydrate for 3 minutes
Add; Isolate 1-t
caragenan 1/2-t

SEASONINGS:
sugar, refined 1-t
nutmeg 1-t
white pepper 1-t
garlic fresh 1-t or garlic powder 1-t
sesame oil 2-t
meat enhancer 1-t
msg 1/2t
bread crumbs 1 pack 375 gms.
PROCEDURE;
1.chill meat before grinding. prepare curing mix and add to meat,mix untill tacky
2. prepare extenders and add little by untill well blended. finally add
the seasonings.mix well.
3. form into shapes (as you desired).roll in breading.
to cook;
Deep fat fry untill golden brown for 30 seconds. serve hot or freeze
if not yet needed.
YIELD; 50 pcs of 1x1 1/2
.

FISH BALL PROCESSING

MEAT MATERIAL;
Fillet fish 1000 gms.

INGREDIENTS;
refined salt 1-t
cornstarch 3-t
baking powder 1-t

PROCEDURE;
1.grind the fillet or chop finely. place in the bowl and mix.
2.add refined salt mix and add baking powder mix and finally add
conrnstarch.mix together to form fishball mixture.
*to make fillet sticky,put pieces of ice into the bowl together with the fillet.
mix untill fillet becomes sticky in consistency.
3.scoop one tablespoonfull of fishball mixture and form into balls. set aside.
4.boil water in a pan when water started to boil, place the fishball into
the boiling water.

*the fishball are cooked once it floats to the surface. place cooked fishballs
into a strainer.
*wrap / packed cooked fishballs in polybags. refrigerate when it cools.
*to cook, fry in hot oil or biol in a sauce.

You can make 100 pieces of fishballs from 1 kilo meat.

CHICKEN TAPA

Meat Material; Weight {gms}

Chicken,deboned 1000 gms./ 1 kilo

INGREDIENTS; Household Measure

Curing mix: In 1/4 cup chilled water, dissolve the following;
salt refined 1-t
curing salt 1/2-t
vitamin C powder 1/4-t
last, phosphate 1-t

EXTENDERS; In 1/4 cup chilled water add the following;
Isolate 1-t
Carageenan 1-t

SEASONING;
sugar refined 6-t
garlic,chopped,ground 2-t
black pepper, ground 1-t
anisado or cooking wine 2-t
vetsin {msg} optional 1/2-t
meat enhancer 1/2-t
meat tenderizer 1-t


PROCEDURE;
1. mix meat with curing ingredients.add the extenders and mix
well until it dries up.
2. add the rest of ingredients and again thoroughly for even
distributon of ingredients.
3. place in aluminum/plastic container, with loose cover and cure
at room temperature 8 to 10 hours or refrigerator {middle
compartment temperature 1-4 c}
4. mix again before packaging.
YIELD.
Tips; better pack in 1/4 to 1/2 kg. per pack.write
label on the date of processing.

CHICKEN GALANTINA

Meat materials;
1 large fleshy chicken {deboned}
Ground pork 2 cups
Choriso de bilbao, sliced 1 pc.
Hotdog/sausage slice 2 pcs.
Chopped ham 1/2 cup
Ingredients;
Soaking:
Lemon juice 2 t
Salt, refined 1 t per kilo of meat
White pepper 1 t
Seasoning /ingredients;
Medium size carrots, sliced lengthwise
Hardboiled eggs 2
Eggs, slightly beaten 3-4
Sweet peas - snopeas 1/3 cup
Red bell pepper chopped 1/4 cup
Cheese, grated 1 cup

PROCEDURE:
1. deboned chicken as in relleno. soak in lemon juice, salt,pepper.
2. mix the following; ground pork, choriso de bilbao, ham, sweet peas,
red sweet bell pepper and grated cheese.
3. add raw {beaten eggs} and season with salt & pepper. blend well.
4. fill the deboned chicken with mixture and insert at desired places, the
add hard boiled eggs, carrots and hotdog.
5. wrap the chicken in cheese cloth {katsa} and tie securely.
6. steam for 1-1/2 hours, when done, allow to cool & put in the
refrigerator.slice into desired cut.

CHICKEN BREAST STICK

Material: Weight
chicken breast, ground finely 700 gms
chicken skin or porkbackfat,ground finely 300gms

INGREDIENTS: Household measure

Curing mix; In1/4 cup chilled water, dissolve the following;
salt, refined 1-t
phosphate 1-t

Extenders; In 1/4 cup water add the following
TVP 1/4 cup
{hydrate for 3 minutes
add isolate 1-t

Spices/Flavorings

sugar, refined 1-t
white pepper 1- 1/4 t
chicken buillon/cube 1- cube
MSG {optional} 1- cube
*crushed ice 1- cup

PROCEDURE;
1. prepare curing mix and add to the chicken meat, mix until
tacky.
2. add extenders to the mix meat and mix.
3. add all the spices/flavorings and mix again until well blended.
4. form into sticks or roll before applaying the breadings. freeze
until the sticks are hardened.5. roll in beaten eggs breadings.
6. deep fat fry until golden brown or freeze for storage.

YIELD; 1.2 kg.

MINI MORCON or MORCONITOS

MEAT MATERIALS;

{Always buy good quality meat}
Chicken breast,boneless 1000 g/1kg.

Marinade ingredients;
soy sauce 1 cup
calamansi/lemon 6/ 1 pieces
white pepper, ground 2 t
msg {optional} chicken powder 1/2 t
sesame oil 1 t

FILING; FOR THE BREASTS
regular hotdog {red} 1/4 kg.
ham { square } 2 slices
medium carrots, cut into strips 2 pcs.
pickles, strips 2 pcs.
cheese, strips 6 pcs.
red bell pepper, strips 6 pcs.
pork liver, strips 200 g

METHOD;
1.wash the breast with plain water, drain & pat dry.
2.soak in marinade solution for 4 hours drain discard sauce.
3.lay flat each piece of chicken breast and arrage the filling symmetrically.
4.roll the breast with the fillings and sew with ordinary cotton thread.
5.wrap with aluminum foil and steam for 30 minutes.
6.deep fat fry let cool, pack in foil and put in freezer.

To Cook;
Slice mini-morcon in desired size {1/2 inch thick} You can fry or rehate or eat
cold as it is.

SAUCE;
hot spicy catsup or hoisin sauce, decorate plate carved
vegetable {carrots, tomato,cucumber} to add color to your dish.