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”.

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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.
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.

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(Food Photography) An array of “bokeh” in this Christmas lunch with Pangs & Cha @ Akira.

Real fancy way of offerings at this Teppanyaki resto.
Though not much flavour output as “Tep” recipes are just plain salted, peppered and buttered,
Pangs, Cha & I enjoyed the main issue of offer: “freshness” in a “fancy”, just “fancy” way.
…and that completes our Christmas lunch.

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Maki-“baka”…(go roast beef this time). No-sweat quick recipe.

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ROASTED BEEF RIBS
(Lean meat-generous rib marinated & roasted)
Devoid of “papa-rarap” & culinarism, a simple finger food that went with my red wine
post various shots taken from people who gathered at Luneta Park to denounce PDAF (Pork Barrel).
…and so the title…Maki-“Baka” (go for beef).
1/2 kilo beef rib marinated overnight in ref with 200 ml. tap water, 200 ml. Sprite (or 7-UP should you wish),
4 grams salt, 2 grams MSG (OPTIONAL), 2 grams ground black pepper, 0.5 gram Spanish paprika,
crushed 5 garlic cloves and 2 grams Tabasco-red for light kick.
Give it a good massage and tossing and tumbling after 4 hours of soaking

to break the protein of meat so marinade will have smoother & easier flavor penetration.
Brush pan with enough palm or soya oil. Lay marinated beef.
Pre heat oven. Upon reaching 170 deg C (338 deg F),
Wedge UNTO OVEN your pan with beef.
Roast for 1 to 1.5 hours or until internal temp of meat is
at 71 deg C (160 deg F) for medium or 77 deg C (170 deg F) for well.
Pair with red wine or beer.

The natural color & texture of pure cattle corned beef. No extender. No colorants. No MDM. Not cara-beef.

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MDM = Mechanically Deboned Meat of chicken. Cara-beef = meat of carabao or India’s  water buffalo.