Manila Q Processed Meats & Sarsa Brands’ Sauces, Dips, Dressings & Rubs

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For orders please contact Manila Q & Sarsa Brands via FB-IG-Twitter Pages.
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Or e-mail us at:
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Pogs jdamor@manilaq.net

For Metro Manila orders contact:

Peter I. Galace
Mobile: +63928-5215801
Landline: (02)7576-0797
pgalace@yahoo.com
peter.galace@gmail.com

2-WAY PORK SINIGANG

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2-WAY PORK SINIGANG
During this “PANDEMIC” it’s notable you’ll have to dive into more technological way
of prepping your food for fam to enjoy.
Not just pork, you can happily work on it with beef, chicken and sea foods.
Very simple but extremely satisfying.
Okay…”Let’s DOH It”. (thank you & R.I.P. late former Senator Juan Flavier).

Prep time: 1 hour
Cook time: 30 minutes
Total time: 1.5 hours
Serves: 4
Prep and Cooking media: Just a deep casserole will do.
NOTE: After passing of my wife Pangs, I’d given ALL of my kitchen stuff, equipments & wares to my grandkids
and since it was “lockdown” I had to make do of what’s left in me. For this prep I used rice cooker pan.

INGREDIENTS:
MEAT-SAUTEING NEEDS-FLAVOR ENHANCERS:
Cubed/sliced pork (beef, chicken, tuna slices or bangus)
1 sliced white or red onion
6-8 cloves crashed-sliced fresh garlic
1 whole sliced fresh tomato
1 pack Knorr Sinigang Sa Sampaloc Mix
150-300 ml. palm oil/palm olein
20 ml Patis
2 grams ground black pepper
Water-as needed

VEGGIES:
Sliced sitaw (string beans)
Cubed labanos (white radish)
Cut kangkong (ipomoea aquatica/water spinach)
Sliced talong (eggplant)
6-8 pcs of okra
4-8 whole sili sigang (finger chilli or banana pepper)
“Sigarilyas” if you opt for it.

PROCEDURES:

In Hot, Oil Sauté Garlic, Onion, Tomatoes for 2 mins. ADD Pork, Half of Sinigang Mix-Continue Till Pork Is Brown.

Sauté Pork with Raddish.

Add Beans to Mustard. Continue Frying.

Add Little Water To Soften Pork. Boil 10-20 mins.

Add Enough Water, Other Half of Sinigang Mix & Patis. This is the FINAL BOILING.
Once pork is done to desired tenderness, OFF cooker, add in all remaining veggies. COVER PAN for 3 minutes.
READY TO BE SERVED.
Should you wish 2-way: separate meat & broth plus veggies in different containers.
If you like to make it 3-way: in 3 different containers, FILL 1 with meat-2 for veggies-3 for broth/soup.

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.

KOREAN MIXED VEGETABLES SOUP

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“KOREAN MIXED VEGETABLES SOUP”
(Honhab Yachae Supeu) 

Thought of innovating this sultry soup
giving different ingredients line up
and techo prep sequence rendering a rounded end totality.
Pardon the translation into Korean language…
should I be wrong be ready to suggest the more correct translation.

Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Serves: 8
Prep and Cooking media: ultra sharp meat and veggies mincing knives, pan or soup casserole

INGREDIENTS:
100 grams palm or soya oil for sautéing
100 grams minced pork (bit fatty is great)
100 grams minced beef short plate or brisket (fat makes soup and meals tastier)
15 grams white onion finely minced
20 grams crashed-minced fresh garlic
50 grams minced carrots
50 grams minced celery
50 grams halved red or white beans
50 grams minced sayote
30 grams sesame oil
15 grams soy sauce
15 grams oyster sauce
1500 ml tap water (better if you have meat/veggies soup stock)
Salt 20 grams
Pepper 10 grams
OPTIOPNAL 10 grams MSG

PROCEDURES:
1. Heat palm oil. Sauté garlic till light brown. Add onion. Tumble for 3 minutes.
2. Pour in halved beans (red or white). Toss for 2 minutes.
3. Add in minced beef and pork-tumble until beans are bit fried. Add half of salt, pepper and MSG and continue tossing
for 4 minutes.
4. Add 500 ml. water (or veggies/meat broth), half of celery & half of carrots. Boil until beans become tender about
20 minutes.
5. Pour in remaining veggies, sesame oil, oyster sauce, water, salt, pepper and MSG and toss for another minute.
6. DONE.

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.

PRECOBA

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PRECOBA
(PREssure COoked “BAka”) 
Had the chance to savour this during one of my treks
around Singapore April 2018.
Served in a simple stall atop Tiong Bahru Market
by a, I presumed, Mediterranean guy.

It definitely hooked my attention and palate.
Thought of innovating,
desirous of coming out with tempting aroma
and penetrating taste
fitting of a REAL spice & herb-full
marinade-serving, too, as pressure cooking broth and end top-sauce.
Uhummm…total goodness to end bite.
Check it out.

Prep time: 15 minutes
Cook time: 45 minutes (come-up time 5 mins./pressure cooking 40 mins.)
Total time: 1 hour
Serves: 4
Prep and Cooking media: suitable stainless powder and liquid ingredients whisking-marinating bowls, frying pan, pressure cooker

INGREDIENTS:
500 grams (1/2 kilo) beef (any of your desired part)-cubed
500 ml. pineapple juice
500 grams tap water
3 grams fine salt
2 grams sugar
5 grams freshly crushed black pepper
8 cloves garlic cubed
1 whole white onion bulb-sliced
5 grams oregano powder
5 grams powder cumin
4 grams red pepper powder
3 grams marjoram powder
4 grams coriander powder
OPTIONAL 2 grams fine MSG
150 ml olive oil

PROCEDURES:

    1. Except for olive oil, in pressure cooker, mix and blend all powder and liquid ingredients. Tumble well.
    2. Pour in beef and marinate in ref for 1 hour.
    3. Heat range and start pressure cooking. First minutes are the “come-up” period. Wait until cooker starts to
    “whistle”.
    4. Start of “whistling” is the start of time. Cook for 40 minutes.
    5. At end of 40 minutes, WITHOUT removing yet the “whistling NOZZLE”, place the entire cooker under running tap water.
    Check nozzle if there’s still pressure inside cooker by lifting it a BIT. Continue running water if there’s still
    pressure. NO WHISTLING MEANS PRESSURE IS GONE. OPEN cooker.
    6. Scoop up cooked beef. Set aside.
    7. The cooking broth is now your top-sauce. Add corn starch should you wish to have a thicker one.
    8. Heat pan, add oil, and toss cooked beef until they become shiny and bit seared.
    9. Garnish in suitable serving plate and drizzle with broth.

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.

“ADOBO”

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ADOBO
(THE TECHNOLOGICAL PREP WAY) 
Innovated to simple but penetrating taste and aroma.
A Spanish-Pilipino centerpiece loved by many.
Smell, alone, while sautéing tickles your palate.
Some folks claim the longer this dish stays in ref, its reheated outcome
becomes even more delish.
So, why not make more?

Prep time: 45 minutes
Cook time: 45 minutes
Total time: 1 hour 30 minutes
Serves: 5
Prep and Cooking media: individual setting aside plates, suitable pan

INGREDIENTS:
500 grams (1/2 kilo) 2×2” thick-skinless sliced pork belly
500 grams combination chicken thighs and drumsticks
250 grams chicken liver
2 potatoes (rind-in or rind-less) fully cleaned thinly sliced
3 pieces bay leaves
3 grams fine salt
2 grams sugar
4 grams freshly crushed black pepper
8 cloves garlic crushed-sliced
70 ml. soy sauce (on this, some soy sauces are manufactured too salty. Check
and adjust to preference)
30 ml. cane vinegar
OPTIONAL 2 grams fine MSG
100 ml palm oil (or palm olein)
300 ml. water

PROCEDURES:
1. In medium, heat ½ of oil. Sauté garlic a bit till light brown.
2. Add in pork and chicken slices and tumble for about 5 minutes.
3. Pour in bay leaves and chicken liver, toss together with meat combi for 3 minutes.
4. Remove liver and in suitable bowl fully mash with spoon.
5. Pour in sliced potatoes, tumble with meat till brown. Scoop out. Set aside.
6. Add back liver, a bit of oil again, pepper, salt, sugar and ½ of soy sauce. Continue active tumbling for 3
minutes. This system will let full flavor of ingredients penetrate deeply into meat flesh.
7. Pour in water and vinegar to boil and tenderize meat combi. Let boil until desired bite-feel of meat is
attained. Add more water if warranted.
8. Once preferred bite is reached, add in the rest of soy sauce and oil’s other half. Toss and tumble well.
9. SCOOP UP in serving dish and garnish with fried potatoes on side.

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.