Soon…an austere new “burger” chomp-up is to be a catchword.

Burgasm Slutty Burger

One of the 2 requests ( an infant burger joint at Kamias and a native resto at Novaliches both in QC)
to drop by and savour their magnum opus 
then issue comments, positive & constructively negative, for the better.
As always, wouldn’t agree to free tasting as I do not wish to be beholden
thereby spelling out ONLY positive sides.
Further, would like to gear-in at an “unexpected” day & hour to catch them off-guard
that authentic site movements are evident thus remarks will be truthful.
Above is from BURGASM.
135-A Kamias Street, Quezon City, Philippines.
New, un-assuming, austere place.
Home made patties are  “electric grilled/griddled”
 where serrated pan is used to simulate grill marks. 
No basting at all.
When I got in, approached the counter and asked for their best seller,
Marc, cashier/prep & grill guy, was astounded of the way I ordered their SLUTTY JOE (2 patties):
buns separate, patties left un-topped of whatever their toppings/garnishings are, no sauce, no spreads…
just plain patties-ALL others are on the side, and a knife + fork.
WHY?
This is the way we can really taste and deconstruct “the burger”.
How will you know the truthfulness of the patty if the toppings
(ham , bacon, lettuce, cheese(s), ek-ek, etc) are towering. 
This takes the attention of eater AWAY from the patty.
Given such, may I ask, what are you hiding in your patty?
Are they truly as you claim?
My head-mate (both bald nyahahaha) and shooting buddy, Shihan,
got an Orgy Cheese, a 3-cheese presentation.

ISSUANCES:
STEAMY CARBONARA is A-OK. Priced at ONLY Php60.00 per serving, this is a great buy. Creamy. Simple prep. For me, will drizzle a bit (very very little) of salt.

SLUTTY JOE ( a bit high priced at Php190.00)
PATTIES lack the “ango” of beef. Whether it is local or imported, when grilled it gives out this ango” aroma and taste…more so if beef comes from USA, Australia, Canada and New Zealand. I do believe local or NONE at all was used. This is OK though but infusing a lot of extenders like flour, TVPs, chicken MDM and ground pork could have been abundantly utilized that end taste is mashed-up. Not starch. For if it was used-then patty won’t break when grilled/griddled. On breaking up-binders could have solve it. Can’t seem to bite on onion and celery that are endemic to burgers. Boost up a bit on salt and pepper that it may be good to go. Patties are hand formed that thin edges go up to thick middle part-then rounded. This maybe a pleasant sales appeal (being hand formed) but let’s flatten them a bit (this ensures even cooking). Very cheap patty formers are available at cook-stores in major malls. Lastly, but very vital, NO BASTING was utilized. Basting solutions, more so if oil is incorporated, aside from rendering good taste, protect patties from initial burst of heat & flame. Evident are the burnt outskirts. Suggesting for “char-grilled” item.Better aroma. Greater tasting. Will expound more on this Kendrick when  we meet.

SIDES…for me they’re all JUST sides, incidental to burger. Should you offer good tasting patty-no need for mountainous ek-ek.

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Burgasm3

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Above comments are meant to improve, in my honest opinion, the flight of BURGASM
in this world of technological food business endeavours.
No harm is intended unto this young, new, budding MAGNATE.
All  done in the spirit of:
YOU CAN DO IT…KENDRICK.
BURGASM’s FB page: https://www.facebook.com/search/top/?q=burgasm%20avenue

TENDERIZED DEEP FRIED “LIEMPO”

Liempo

TENDERIZED DEEP FRIED “LIEMPO”
(Parboiled Pork Belly Deep Fried To Crunchy Outside-Juicy Inside Bite)
As mentioned in my other post re “Liempo”,
pork belly is one of the most modifiable parts of pig meat.
Be it roasted, grilled, fried, BBQed, be processed into bacon strips, “sinigang” (tamarind soup base with veggies), “nilaga” (plain boiled and dumped with vegetables different from “sinigang”) and countless more divergence.
For now, we’ll dive into something simple.
Seasoned, tenderized in spices-filled boiling solution then
deep fried to “crispiest skin to juiciest meat bite”.

Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Total time: 2 hours
Serves: 4
Cooking media: suitable parboiling casserole, big frying pan with cover OR suitable deep fryer.

INGREDIENTS:
1 kilo fully cleaned, de-haired, nicely sliced liempo”
enough tap water to cover meat
80 grams fine salt
15 grams ground black pepper
OPTIONAL 10 grams MSG
20 pieces crushed fresh garlic cloves
3 pieces small onion (white or red), sliced
a small bunch of “tanglad” (lemon grass)
500 ml palm olein (if available) or soya/palm oil if not

PROCEDURES:

  1. Pour water and all other ingredients in casserole. Whisk a bit to dissolve granules faster.
  2. Add in “liempo slices” and, under medium heat, boil for 1 hour or until meat exhibits full tenderness when forked.
  3. Scoop out. Pat dry skin. Set aside.
  4. Heat oil in pan or deep fryer. When smoke is emitted, slice tiny bit of meat and throw unto hot oil and if small spinning bubbles from thrown meat going up are seen-then heat more. But if throwing the tiny piece of meat into hot oil produces BUBBLES…rumbling BUBBLES, then oil is ready.
  5. WITHOUT BRUSHING ANYTHING UNTO SKIN, deep fry the meat to desired done-ness and/or crunchy condition of skin.
  6. NO NEED TO SPRINKLE WATER UNTO HOT OIL to supposedly make the skin crispy. THIS IS A MYTH. Doing this will just make the oil VERY ANGRY THAT SPLATTERS occur.
  7. You’re DONE.
  8. Slice and garnish as desired. Serve with gar-vin-soy dip (garlic-vinegar-soy sauce mixture)

For more of “LIEMPO” preps, click here.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

 

Banana Leaves Wrapped Flame Grilled “Talakitok”

Cropped Talakitok2_1024

BANANA LEAVES-FOIL WRAPPED FLAME GRILLED “TALAKITOK”
(Wrapped-Seasoned Jack/Trevally Flame Grilled to Juiciness )
The height of delectability summoned to be on center stage.
To augment 250 pax’ food line up, due to non availability-in lieu of
“Grilled “Panga” (jaw) ng Tuna”,
quick decision as to alternate was needed.
The best bet-fortunately readily obtainable- was:
“Talakitok” (jack or trevally)
4 hours to deadline.
Got hold of 1 X 5-kilo “Talakitok”
2 x 3-kilo “Kubal Kubal”
( “Finny Scad”-same specie as “Jack/Trevally” but with bit rounded body)
other raw mats and behold…
Simple.
Flavoursome.
Yummy.

Prep time: 1 hour
Cook time: 1 hour 10 minutes
Total time: 2 hours 10 minutes
Serves: managed serving-200 (in combi with other preps)
Cooking media: enough foil, heated banana leaves (leaves become bit pliable when heated and do not easily break apart), large burners, oil brush

INGREDIENTS:
1 x 5kilo “Talakitok”
2 x 3kilo “Kubal Kubal”
Both fully cleaned. Abdomen slitted and on both sides at least 4 x 2 inches apart These will be the areas where seasoning will be applied for full flavor penetration.
60 grams fine salt
100 ml. EVOO (Extra Virgin Olive Oil)
15 grams ground black pepper
15 grams nutmeg powder
10 grams ground oregano
10 grams coriander powder
15 grams garlic powder

PROCEDURES:

  1. Mix all powder ingredients in suitable container. Whisk well. Set aside.
  2. Brush oil on ALL sides of fishes ensuring slits are well reached as well as inside of head and belly.
  3. On ALL parts, by fingers, sprinkle blended ingredients. Ensure inside and slits are filled. If there’s excess, rub on all parts of body.
  4. Lay foil in a table. 1 longer than fish-sized foil up-1 down-1 in the middle.Place banana leaf top of middle foil. Lay seasoned fish atop banana leaf.
  5. Cover top of fish with banana leaf then foil.
  6. Fold along sides ensuring there will be no escape of steam and juices as fish is grilled. If there’s a need to add more foil to wrap, go ahead. Place banana leaf top of middle foil. Lay seasoned fish atop banana leaf.
  7. Repeat for other fishes.
  8. As fish is larger than burner, on medium flame, put wrapped fish ensuring ½ of it is heated. Grill for 7 minutes.
  9. Slide to cook other half. Grill now for just 5 minutes.
  10. Turn fish to other side. Grill ½ of fish for 5 minutes. Slide and grill the other half for another 5 minutes.
  11. You are DONE. Witness your tenderest-juiciest-tastiest creation.
  12. Garnish and see the eyes of diners go wide as they partake on these gigantic sea creatures.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Talakitok