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”.
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.
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.
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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