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






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2-WAY PORK SINIGANG

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.

“ADOBO”

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.

PAN GRILLED RIB EYE

PAN GRILLED RIB EYE
(Fully Marinated Australian Rib Eye Pan Grilled To Satiety) 
Staying in a condo with quite small kitchen sometimes
presents asymmetrical ease more so when grill-time comes.
Expecting for friends’ visit, my daughter allowed me to do the main.
Dashed to Tiong Bahru Public Market (30 Seng Poh Road, Singapore),
my favorite spot when cooking special preps necessitates.
Got myself 2.5 kilos of Australian rib eye, sliced ¾ to an inch thick. Perfect.
Hustle comes to fore during pan grilling as smoke will surely fill the entirety
of the kitchen or the unit itself.
And having beef done at ground floor poolside-grill area was a no no.
It was drizzling.
In view, I need to marinate beef in spices-herbs combi with enzyme tenderizer
to minimize cook-time but ensuring thereby tenderness and juicier bite.
Okay. Let’s do it.

Prep time: 3.5 hours
Cook time: 1 hour
Total time: 4.5 hours
Serves: 8
Prep and Cooking media: serrated grill/roasting pan, oil brush, tongs

INGREDIENTS:
2.5 kilos rib eye sliced ¾” to 1 inch thick

MARINADE;
300 ml. red wine (any sweet or semi sweet red still you wish)
100 ml. pineapple juice
60 grams Papaya enzyme tenderizer (seasoned-meaning salt and other
ingredients are already added. McCormick sells this.)
1 bulb garlic, crushed, thinly minced
10 grams sea salt
5 grams ground black pepper
4 grams nutmeg powder
4 grams coriander powder
4 grams Spanish paprika powder
2 grams dried thyme leaves
OPTIONAL 3 grams MSG
BASTE BEFORE PAN GRILLING:
50 ml. EVOO (Extra Virgin Olive Oil)
½ bar butter (any)

PROCEDURES:

  1. In suitable stainless bowl, mix and tumble well all Marinade
  2. Ensuring beef is submerged even just half of its thickness, line up slices.
  3. In ref or chiller (NOT FREEZER) marinate for 1.5 hours. Afterwhich, turn to other side and again marinate for 1.5 hours.
  4. Remove from marinade and set aside.
  5. If you wish, scoop out all solids of the marinade and fry later to be your top coat before serving.
  6. In a bowl, combine butter and EVOO. Heat. Tossing constantly, melt
  7. Brush to all sides of beef slices.
  8. Heat pan. When smoking, lay beef slices in batches and grill for 3-4 minutes each side. Grill time depends on your preferences as to cook-state of beef.
  9. Fry marinade solids a bit and put as garnish to grilled beef.
  10. Serve

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.

RED WINE IMMERSED BELLY

RED WINE IMMERSED BELLY
(Pork Belly Marinated in Red Wine, Spices and Herbs)
A simple but different approach to the usually salted and peppered fried pork.
Easy. Quick. Tasteful.

Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Serves: 2
Prep and Cooking media: marinating bowl, frying medium, tongs and slotted frying shovel

INGREDIENTS:
500 grams (1/2 kilo) 1 inch thick-skin on sliced pork belly
200 ml. red wine (any sweet or semi sweet red still you wish)
25 ml. sesame oil
3 grams fine salt
2 grams ground black pepper
2 grams chili powder
3 grams onion powder
2 grams garlic powder
2 grams nutmeg powder
1 gram Spanish paprika
3 grams hot sauce (any-Tabasco or Red Devil or Dante’s Inferno)
OPTIONAL 2 grams fine MSG
enough frying palm oil (or palm olein)

PROCEDURES:

  1. In suitable bowl whisk well until fully dissolved all ingredients except pork slices and frying oil.
  2. Marinate unto fridge for 2 hours.
  3. Heat oil. Drain a bit and fry belly by batches. For 1-inch thick meat, 1-2 minutes frying time for both sides will be enough. 2-hour marinating time will render tenderness and juicier bite.
  4. Shovel up, pat dry and arrange unto serving plate with little greens for more enticing palate appeal.
  5. SERVE and witness your loved ones’ eyes go wide open saying…WOW! 

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.