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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For Metro Manila orders contact:

Peter I. Galace
Mobile: +63928-5215801
Landline: (02)7576-0797
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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.

“OO-LEM SQUID”

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‘OO-LEM SQUID
(Greek Cuisine) 
Request from daughter Cha and hubby Anton,
a presentation of two(2) preps done in Singapore April repeated September, 2018.
Innovated to tempting aroma and penetrating taste
fitting of spice & herb-full marinade rendering total goodness to end bite.
Okay. Let’s do it.

Prep time: 45 minutes
Cook time: 15 minutes
Total time: 1 hour
Serves: 4
Prep and Cooking media: suitable stainless powder and liquid ingredients whisking-marinating bowls, frying pan or grilling medium with small slots .

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

MARINADE (September 2018 Prep);
500 grams (1/2 kilo) fully cleaned, head, pen (that hard plastic-like thing at its
back) and inc sac (you don’t want this black matter anyway) removed. Sliced
to desired length.
3 grams fine salt
2 grams sugar
4 grams freshly crushed black pepper
8 cloves garlic cubed
5 grams oregano powder
4 grams powder cumin
3 grams chili powder
3 grams marjoram powder
1 small lemon de-seeded and fully juiced (set aside ¾ for marinade and ¼ for
drizzle to end dish before serving)
100 ml palm oil (or palm olein)
100 ml Olive Oil
OPTIONAL 2 grams fine MSG

April 2018 Preps

PROCEDURES (September 2018 Preps):

    1. In suitable mixing bowl mix and blend well all powder and liquid ingredients. Use only the ¾ lemon juice for marination.
    2. Constantly tumbling to have better flavor penetration, marinate sliced squid in this oil-based emulsion for minimum 1 hour before frying (or grilling should you wish).
    3. If frying, heat pan, pour in marinated squid plus little amount of used marinade. Fry to desired color and done-ness. Set aside left over marinade.
    If grilling, line up unto small-slotted griller (to prevent falling off of squid unto fire) and cook to desired done-ness. Use marinade to baste often.
    4. Transfer to desired serving plate, drizzle with used marinade and the ¼ lemon juice.
    5. Adorn to desired eye-catch appeal. Serve.

September 2018 Preps

PREP TIME

BOILED BABY POTATOES in HONEY-MAYO-MUSTARD

SALTED-PEPPERED-MSGed PAN GRILLED PORK CHOP

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.

RED WINE IMMERSED BELLY

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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.