Dandan Tei (my innovation of Tantanmen Noodle Soup), the harmony of Chinese, Japanese, American & Filipino ingredients technologically infused into a single unique taste…plainly called…”satisfying”.
This is the American ingredient.
Aside from honey-cured pork loin ham & bacon we produced for some food outlets,
we also, in smaller volume, process some plain tasting pork loin;
which are sodium nitrite & salt cured for 3 days,
boiled to tenderness, frozen, sliced and packed into 1/2 & 1 kilo portions
designed for other food processors & restos needing processed meat for their recipes.
Since these are pre-cooked, got 4 pieces then browned with little olive oil.
The Chinese ingredients.
Our company’s main line is Chinese dimsum & dumpling processing.
These are usually served by our clients either steamed or fried as is,
to go with your rice or in noodle soup with chili-garlic, lemon juice
& soy sauce as dip by the side.
Due such, we always stock on fresh egg noodles for outright summoning
(for noodle soup trials) when we test dimsum or dumpling formulations
determining whether taste fits or harmonizes that of rice or noodle.
Re-steamed 4 pieces of “pork siomai” and readied 250 grams of fresh egg noodles.
The Japanese ingredients.
GYOZA is one of the favorites of our Japanese resto accounts.
We supply them with stone hard frozen Gyoza
which they just quickly boil certain number of pieces unto non stick pan
and “brown” a bit one side (for aesthetics only)
serve together with our concoction of “Gyoza dip”.
I scored 1/8 kilo of “miso” paste at nearby Jap-store.
Miso paste on stand by, re-heated 2 pieces Gyoza together with siomai (no more browning)
The Filipino ingredients.
Again, for trial & production purposes, we’ve got stocks of beef (USA, Australia & local)
I sequestered about 8 pieces (2″x2″) local brisket together with 1 bulb “Ilocos” garlic,
(the northern part of the country from where this garlic is grown-
known for its high note pleasant garlicky aroma and more biting than Taiwan’s)
which, also, is our main spice-ingredient for “Vigan Longaniza”
(a type of native sausage where garlic & pepper are the dominant tastes).
Local beef, 3 cloves crushed Ilocos garlic, “Patis” (fish sauce) and Batangas black pepper stood by.
Aside from honey-cured pork loin ham & bacon we produced for some food outlets,
we also, in smaller volume, process some plain tasting pork loin;
which are sodium nitrite & salt cured for 3 days,
boiled to tenderness, frozen, sliced and packed into 1/2 & 1 kilo portions
designed for other food processors & restos needing processed meat for their recipes.
Since these are pre-cooked, got 4 pieces then browned with little olive oil.
The Chinese ingredients.
Our company’s main line is Chinese dimsum & dumpling processing.
These are usually served by our clients either steamed or fried as is,
to go with your rice or in noodle soup with chili-garlic, lemon juice
& soy sauce as dip by the side.
Due such, we always stock on fresh egg noodles for outright summoning
(for noodle soup trials) when we test dimsum or dumpling formulations
determining whether taste fits or harmonizes that of rice or noodle.
Re-steamed 4 pieces of “pork siomai” and readied 250 grams of fresh egg noodles.
The Japanese ingredients.
GYOZA is one of the favorites of our Japanese resto accounts.
We supply them with stone hard frozen Gyoza
which they just quickly boil certain number of pieces unto non stick pan
and “brown” a bit one side (for aesthetics only)
serve together with our concoction of “Gyoza dip”.
I scored 1/8 kilo of “miso” paste at nearby Jap-store.
Miso paste on stand by, re-heated 2 pieces Gyoza together with siomai (no more browning)
The Filipino ingredients.
Again, for trial & production purposes, we’ve got stocks of beef (USA, Australia & local)
I sequestered about 8 pieces (2″x2″) local brisket together with 1 bulb “Ilocos” garlic,
(the northern part of the country from where this garlic is grown-
known for its high note pleasant garlicky aroma and more biting than Taiwan’s)
which, also, is our main spice-ingredient for “Vigan Longaniza”
(a type of native sausage where garlic & pepper are the dominant tastes).
Local beef, 3 cloves crushed Ilocos garlic, “Patis” (fish sauce) and Batangas black pepper stood by.
Heated pan with olive oil, browned garlic a bit.
Poured in 8 pieces beef and tumbled for 5 minutes or until totally brown.
Added 1/2 of miso paste. Tossed 2 minutes.
Poured 3 cups tap water and boiled until beef is tender. Set aside.
In a bowl set sliced-browned pork loin to sides.
Add siomai & Gyoza 7 any veggie of your choice.
Put in fresh noodles. Pour in boiled water with miso and beef.
“Patis” and pinch of black pepper to taste.
WOOLA.
Poured in 8 pieces beef and tumbled for 5 minutes or until totally brown.
Added 1/2 of miso paste. Tossed 2 minutes.
Poured 3 cups tap water and boiled until beef is tender. Set aside.
In a bowl set sliced-browned pork loin to sides.
Add siomai & Gyoza 7 any veggie of your choice.
Put in fresh noodles. Pour in boiled water with miso and beef.
“Patis” and pinch of black pepper to taste.
WOOLA.
Devoid of decorative flare, eat, now, with your palate not with your eyes. SINIGANG.
In my 37 years of experience mixing & blending food ingredients
plus creating “innovative twist” unto recipes (mostly Filipino, American & Chinese)
and their allied items (marinades, sauces, gravies, dips, bastes etc.),
I have satisfied & helped true-food-enthusiasts (including some chefs, cooks & food manufacturers)
with products & recipes they enjoy-serve-make profit from then-on until now.
We are in unity that palate-satisfying, rightly priced-food consumed in satiety comes from: (in this order)
1. the use of just right & proper ingredients,
2. the technological & systematic way of adding each & every ingredient
to optimize flavor outcome desire &
3. the eye pleasing presentation.
This shows ingredients come first…next the chronological way of cooking
while “plating” gears in last.
In short, taste is primordial. Eat with your palate first.
Question: when you design a recipe or a product, do you like “repeat consumption or orders”?
I bet your response is a reverberating yes.
In food, nobody orders repeatedly due to looks but rather due to enjoyable-satisfying taste.
Nobody likes foodies who landed in our resto just once, never came back,
but keep on posting via Facebook or Twitter that they had been in our place.
Again, in food, this is what you call: “I’VE BEEN THERE MARKET”…thus…
“I’VE BEEN THERE RESTO”.
Rule of thumb is: 1. “plate” your item well with no taste or ingredients’ fighting each other taste…
you get first timers only and seldom repeaters.
2. offer sumptuous food with no “plating” at all…you get first timers & some repeaters.
3. offer eye appealing food with outstanding taste…all first timers will definitely be repeaters…
and these repeaters will be your walking advertisers.
And so, the 3 requisites spell SUCCESS, of course.
So be it.
plus creating “innovative twist” unto recipes (mostly Filipino, American & Chinese)
and their allied items (marinades, sauces, gravies, dips, bastes etc.),
I have satisfied & helped true-food-enthusiasts (including some chefs, cooks & food manufacturers)
with products & recipes they enjoy-serve-make profit from then-on until now.
We are in unity that palate-satisfying, rightly priced-food consumed in satiety comes from: (in this order)
1. the use of just right & proper ingredients,
2. the technological & systematic way of adding each & every ingredient
to optimize flavor outcome desire &
3. the eye pleasing presentation.
This shows ingredients come first…next the chronological way of cooking
while “plating” gears in last.
In short, taste is primordial. Eat with your palate first.
Question: when you design a recipe or a product, do you like “repeat consumption or orders”?
I bet your response is a reverberating yes.
In food, nobody orders repeatedly due to looks but rather due to enjoyable-satisfying taste.
Nobody likes foodies who landed in our resto just once, never came back,
but keep on posting via Facebook or Twitter that they had been in our place.
Again, in food, this is what you call: “I’VE BEEN THERE MARKET”…thus…
“I’VE BEEN THERE RESTO”.
Rule of thumb is: 1. “plate” your item well with no taste or ingredients’ fighting each other taste…
you get first timers only and seldom repeaters.
2. offer sumptuous food with no “plating” at all…you get first timers & some repeaters.
3. offer eye appealing food with outstanding taste…all first timers will definitely be repeaters…
and these repeaters will be your walking advertisers.
And so, the 3 requisites spell SUCCESS, of course.
So be it.
Above is Pork Sinigang (Tamarind Soup Based Pork)
Simple. Did no plating at all. But taste was tremendously gratifying.
In 1/2 cup palm oil, 2 crushed garlic cloves plus 8 pieces 2″x 2″ sliced pork belly fried until brown.
Poured in 1 sachet “Sinigang Mix”,
(Tamarind Soup Base Powder-available in your nearby Filipino or Oriental store)
tossed well until pleasant aroma exhumed out (about 5 minutes of tossing)
Why like this?
In lieu of the usual bland boiled pork flavor,
I wanted the blended taste of oil, garlic and acidic “Sinigang Mix” to seep into pork. Done.
Poured 2 cups plain tap water. Boiled to my desired pork tender-ness.
Added 1 teaspoon of “Patis” (Fish Sauce) and 2 grams black pepper powder. Mixed.
Turned off heat. Added on top, sliced eggplant, “kangkong” (swamp cabbage)
and quartered tomato. Pan covered.
Served as shown. A cup of steamed rice + my fave soda…solved.
Yummy sans “plating”.
Simple. Did no plating at all. But taste was tremendously gratifying.
In 1/2 cup palm oil, 2 crushed garlic cloves plus 8 pieces 2″x 2″ sliced pork belly fried until brown.
Poured in 1 sachet “Sinigang Mix”,
(Tamarind Soup Base Powder-available in your nearby Filipino or Oriental store)
tossed well until pleasant aroma exhumed out (about 5 minutes of tossing)
Why like this?
In lieu of the usual bland boiled pork flavor,
I wanted the blended taste of oil, garlic and acidic “Sinigang Mix” to seep into pork. Done.
Poured 2 cups plain tap water. Boiled to my desired pork tender-ness.
Added 1 teaspoon of “Patis” (Fish Sauce) and 2 grams black pepper powder. Mixed.
Turned off heat. Added on top, sliced eggplant, “kangkong” (swamp cabbage)
and quartered tomato. Pan covered.
Served as shown. A cup of steamed rice + my fave soda…solved.
Yummy sans “plating”.
(Family Time) Hmmm…little action, sun’s warmth, cool-fresh air & revitalizing view.
I chanced upon this file of shots with family.
In particular, those taken March 15, 2009 from a public viewing deck at Tagaytay City.
(south of Manila, province of Cavite, Region IV, Luzon, Philippines)
One of the most popular & widely visited tourist destinations for its cool breeze (2,080 ft. above sea level),
colorful flowers, fine eateries, fresh agri-produce and exciting view of Taal Lake.
This old guy felt the urge to re-visit this place the family used to go to few years back.
With Pangs, night before, prepared simple food for the 4 kids (used to be 3)
to enjoy (we did hope) while we all breathe the cool air.
Sunday Feb. 16, listened first to my son’s, Pastor Janssen’s, preaching
then hurriedly tagged the JAG kids en-route to our picnic site.
In particular, those taken March 15, 2009 from a public viewing deck at Tagaytay City.
(south of Manila, province of Cavite, Region IV, Luzon, Philippines)
One of the most popular & widely visited tourist destinations for its cool breeze (2,080 ft. above sea level),
colorful flowers, fine eateries, fresh agri-produce and exciting view of Taal Lake.
This old guy felt the urge to re-visit this place the family used to go to few years back.
With Pangs, night before, prepared simple food for the 4 kids (used to be 3)
to enjoy (we did hope) while we all breathe the cool air.
Sunday Feb. 16, listened first to my son’s, Pastor Janssen’s, preaching
then hurriedly tagged the JAG kids en-route to our picnic site.
(Click above picture to see MORE of Tagaytay City).
At least the 2nd trial I made with LIEMP-CHON proved gratifying.
Check HERE the details of what I did & used last December’s trial.
And here we go..eating, playing, bonding…
(click the pic to view it larger)
At least the 2nd trial I made with LIEMP-CHON proved gratifying.
Check HERE the details of what I did & used last December’s trial.
And here we go..eating, playing, bonding…
(click the pic to view it larger)
Ohh yah…we enjoyed every bit of our bonding.
Wanna see Tagaytay or any city & pleasing tourist spots in the Philippines
…or any part in the world, check the best & cheapest accommodation
below:
NO BOOKING FEE
Wanna see Tagaytay or any city & pleasing tourist spots in the Philippines
…or any part in the world, check the best & cheapest accommodation
below:NO BOOKING FEE
In search for a Valentine’s Day venue to date Pangs.
Even if I and “Pangs” (slang of Panga-Palanga, a Visayan term
meaning “dear”, “my love” or a “loved one”) always make it a point
to take dinner out, being just 2 at home, in lieu of dwelling-cooked sharing,
last night-we decided to scout for a place where to spend the day of hearts.
One time, chanced upon this new site that looks “cool” in my opinion
and so we headed to it post office work.
Having a bit romantic dimly lit dinner in a mid to top class chophouse
on the 14th was out of the question as the nite, itself,
will be gigantically hovered by traffic jams everywhere.
And many will definitely be on the “waiting list” by the door of the resto.
This place we chose is new and not known to many as of yet-that we thought it to be just right…
in addition to its close proximity to office.
The place:
meaning “dear”, “my love” or a “loved one”) always make it a point
to take dinner out, being just 2 at home, in lieu of dwelling-cooked sharing,
last night-we decided to scout for a place where to spend the day of hearts.
One time, chanced upon this new site that looks “cool” in my opinion
and so we headed to it post office work.
Having a bit romantic dimly lit dinner in a mid to top class chophouse
on the 14th was out of the question as the nite, itself,
will be gigantically hovered by traffic jams everywhere.
And many will definitely be on the “waiting list” by the door of the resto.
This place we chose is new and not known to many as of yet-that we thought it to be just right…
in addition to its close proximity to office.
The place:
…a diner present in more than 20 countries specializing on different types of chicken offerings.
Not dim ambiance but well lighted-very bright-surrounding (check the brightness of the inside signage on top)
Got in with about 3-4 tables (out of 20+) occupied (not counting the capacity of the 2nd floor)
It was quiet at first
Thank you for the menu:
Not dim ambiance but well lighted-very bright-surrounding (check the brightness of the inside signage on top)
Got in with about 3-4 tables (out of 20+) occupied (not counting the capacity of the 2nd floor)
It was quiet at first
Thank you for the menu:
I love chicken, plainly marinated-cooked-garnished chicken, and I ordered:
…plain oak wood smoked 2 chicken pieces.
I LOVE IT.
I will surmise that it was just plainly cured by sodium nitrite, salt and very little sugar via marinade.
GRILLED. NO EXTRA FLAVOR. SIMPLE but heaven for me.
Did not touch the rice and consumed total of 3 cold pale pilsen with it.
Further, ordered 4 pieces take-out.
WHILE FINISHING MY 3rd BOTTLE, THE NOISE STARTED TO TRIPLICATE...
and everyone who came in seemed to know all, each one and everybody.
Pangs ordered:
I LOVE IT.
I will surmise that it was just plainly cured by sodium nitrite, salt and very little sugar via marinade.
GRILLED. NO EXTRA FLAVOR. SIMPLE but heaven for me.
Did not touch the rice and consumed total of 3 cold pale pilsen with it.
Further, ordered 4 pieces take-out.
WHILE FINISHING MY 3rd BOTTLE, THE NOISE STARTED TO TRIPLICATE...
and everyone who came in seemed to know all, each one and everybody.
Pangs ordered:
Not much of a bestseller for me.
Un-marinated chicken cuts, dusted with flour then deep fried.
Generously poured fried pieces with heated water-soy sauce-salt-honey (maybe)
BBQ sauce mixture plus lots of crushed fresh garlic & thickener.
We both ate a piece and took-out the remaining 2.
I kept on hearing lots of different voices in all tables
as if each one talking was “trying to sell” something to the other 1 or 2.
Until the whole area turned out to be like a “cock fighting arena”.
Voices tingled in my ear. I asked for the bill. I can’t take the noise any longer.
I learned the people inside, almost all, were from “a pyramiding-style items-selling outfit”
and each one was convincing the other 1 or 2 or 3 to be one with them.
HUWAH. So noisy.
OUR DECISION…NO. WE WON’T BE THERE THIS 14th.
Will just stay home and share dinner.
BUT, and again BUT…WILL BE BACK FOR THE WOOD SMOKED BBQ CHICKEN.
…either cover my ears with my competition-proven electronic ear muffs then sip my 2 cold bottles
or take out na lang.
Un-marinated chicken cuts, dusted with flour then deep fried.
Generously poured fried pieces with heated water-soy sauce-salt-honey (maybe)
BBQ sauce mixture plus lots of crushed fresh garlic & thickener.
We both ate a piece and took-out the remaining 2.
I kept on hearing lots of different voices in all tables
as if each one talking was “trying to sell” something to the other 1 or 2.
Until the whole area turned out to be like a “cock fighting arena”.
Voices tingled in my ear. I asked for the bill. I can’t take the noise any longer.
I learned the people inside, almost all, were from “a pyramiding-style items-selling outfit”
and each one was convincing the other 1 or 2 or 3 to be one with them.
HUWAH. So noisy.
OUR DECISION…NO. WE WON’T BE THERE THIS 14th.
Will just stay home and share dinner.
BUT, and again BUT…WILL BE BACK FOR THE WOOD SMOKED BBQ CHICKEN.
…either cover my ears with my competition-proven electronic ear muffs then sip my 2 cold bottles
or take out na lang.
(Family Sports) I miss my #1 passion.
One year and 1 month today I have not competed in my #1 passion: IPSC shooting.
The agencies tasked to issue licenses, transport & carry permits, for reasons beneficial
to I don’t know who else, aside from the government coffers, made it ultra difficult
to secure any of the above. And this is to the painstakingly laborious hardships of
licensed and responsible gun-owners.
Competitions and field matches waned barest to nil.
Every shooter scampered for whosoever could aid him/her secure the needed permits.
And since there were no matches here, said issuances will be to compete abroad.
The firearms industry suffered. Gunsmiths had nothing to build and/or repair and/or modify.
Gun stores existed like funeral parlors, so silent, gloomy, no clients at all until lay-offs ensued.
The main “battlecry” of the “promotors” (the sponsors of the “action” taken)
is: TO CONTROL CRIMINALITY.
Was it curved?
Read the papers. The truth shouts eloquently.
Suppressed was the LEGAL possession-ownership-carrying.
CRIMINALS all-over + the now famous riding in tandem operated, and still are,
as if cops are ALL in deep slumber.
The bad guys are so brave knowing the LEGAL GUN-owners are NOW un-armed
and cannot, will not, could not even protect their lives, limbs, families & properties.
I strongly urge readers…read the Philippine news dailies.
I’m not an old guy in tantrums.
I am a semi bald, thinking man, using my head.
I hope you guys do.
I MISS YOU…I mean I miss to fire you out.
…meantime, back to golf & biking…until the hard headed “tops” are out of power.
The agencies tasked to issue licenses, transport & carry permits, for reasons beneficial
to I don’t know who else, aside from the government coffers, made it ultra difficult
to secure any of the above. And this is to the painstakingly laborious hardships of
licensed and responsible gun-owners.
Competitions and field matches waned barest to nil.
Every shooter scampered for whosoever could aid him/her secure the needed permits.
And since there were no matches here, said issuances will be to compete abroad.
The firearms industry suffered. Gunsmiths had nothing to build and/or repair and/or modify.
Gun stores existed like funeral parlors, so silent, gloomy, no clients at all until lay-offs ensued.
The main “battlecry” of the “promotors” (the sponsors of the “action” taken)
is: TO CONTROL CRIMINALITY.
Was it curved?
Read the papers. The truth shouts eloquently.
Suppressed was the LEGAL possession-ownership-carrying.
CRIMINALS all-over + the now famous riding in tandem operated, and still are,
as if cops are ALL in deep slumber.
The bad guys are so brave knowing the LEGAL GUN-owners are NOW un-armed
and cannot, will not, could not even protect their lives, limbs, families & properties.
I strongly urge readers…read the Philippine news dailies.
I’m not an old guy in tantrums.
I am a semi bald, thinking man, using my head.
I hope you guys do.
I MISS YOU…I mean I miss to fire you out.
…meantime, back to golf & biking…until the hard headed “tops” are out of power.
I miss firing my 38 super Open Division pistol (“Diana”) as it was stolen, along with other valuables,
by “akyat bahay gang” (hard-core syndicated forced entry house robbers).
Built above (“Maja”) which is my Classic Division Single Stack 9mm match ready darling.
QUESTION TO HEADS OF AGENCIES: (whosoever you may be)
WHY DON’T YOU HELP US
SO WE CAN HELP YOU?
by “akyat bahay gang” (hard-core syndicated forced entry house robbers).
Built above (“Maja”) which is my Classic Division Single Stack 9mm match ready darling.
QUESTION TO HEADS OF AGENCIES: (whosoever you may be)
WHY DON’T YOU HELP US
SO WE CAN HELP YOU?
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