You like BEEF. But what kind of beef do you eat? Would you know?

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You love beef.
But do you know the type of beef you’re eating?
OR, what you’re eating is NOT BEEF at all.
You’ll be surprised.
I. What kind of beef?
Fastfood chains, restos, processed meat manufacturers, they ALL claim: “100% pure beef”.
And presto! You go for it. Not knowing what type of beef you’re about to consume: be it burger, corned beef, sausages (different types of hotdogs-cocktails-jumbos-etc), canned recipes, beef balls, including but not limited to,
the loved beef viand from your fave resto.
India supplies “buffalo meat” to almost all processed-frozen meat manufacturing counties of the world.
It is equivalent to Philippines’  “carabao meat”. “
Nothing is wrong with “buffalo meat”. In fact it is higher in protein content than cattle beef.
The only apprehensible-negative point of it is consumers’ notion of it being “dirty”
and/or not fitted for human consumption and/or meat is tough being an errand animal, etc.
But its price is pretty much lower than cattle.
It is for this nega attitude that “buffalo” users & marketers try to “hide” reality by claiming their products are: again, “100% pure beef”
which automatically gives possible consumers the impression that what they offer is cattle beef.
Majority, repeat, MAJORITY of processors utilize “buffalo or carabao meat”.
Your choice. Be inquisitive.
Be bolder, ask: what kind of beef next time around.
II.  Angus beef. Really?
The fad now is to crave for Angus beef, Wagyu, milk or pineapple-rind fed cattles
and all those “ek-ek” marketing strategies.
Be extra cautious. Why?
Angus, which is a breed-type of cattle, for one, is really the melt in your mouth lean-fat bite that will gear you up to be ecstatically happy of what you eat. But ANGUS has a GRADING system. NOT ALL ANGUS are the same, similar, egual, pareho.
If your cut is TOP OF THE LINE (like the EMIRP cut…read this backwards), then you have to shell out ++U$D for it,
like: your 1/3 lb. PURE EMIRP ANGUS burger sandwich
commanding a price of U$D15-25 per.
Similarly, but on a bit lower tag, if “choice” (the second best ANGUS) is the cut served to you.
Then you have: select, standard, commercial grade, utility, cutter and the lowest level…the canner grade.This grading system is determined by USDA on very stringent requirements
which will tell us that angus beef before it can be “a certified angus beef”
must be certified by this same agency. And so, a beef can be “angus” (here, be sure of the grade)
…but NOT all angus beef are “certified”.The commercial, utility & cutter grades are the levels used by many of those claiming to be “angus so and so product”.
They dream of attracting consumer interest while paying the amount equivalent
to plain cattle beef from New Zealand or Australia, which most of the times,
tastes better than those they claim as “angus”.Again, and again, be careful
In coming posts…you will know the type of “extenders” that manufacturers utilize in their meat production…
like: the siomai or shu-mai or shiew mai you are eating
may not be pork at all.
Know it in coming posts.

Teng-Q (Grilled Pork Ears)

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TENG-Q
(TENGA BBQ “THE TAGALOG PROFILE”)
(GRILLED PORK EARS)
I grew up in a family ever loving “inihaw” (grilled) dishes
mainly…BBQs.
(Pardon the misnomer. In the Philippines, anything grilled
is called BBQ. Which, in other countries particularly USA,
BBQ would mean subjecting product to indirect heat and wood smoking)

This fantasy resulted to setting up a resto in Mindanao
that specialized in different BBQs.
At an early age of 15, I concocted a grill-recipe which said resto-bar
served to its clientele: pork, chicken , beef, fish and “TENGA” (pork ear).
Re-living the memory, a throwback, let’s have pork ear BBQ
aptly termed…TENG-Q.
INGREDIENTS:
MEAT:
1 kilo pork ears (or ear drums), de-haired and fully cleaned
BOILING SOLUTION:
350 ml. tap water
8 grams salt
2 grams ground black pepper
15 grams crushed fresh garlic
15 ml. cane vinegar
5 pieces “labuyo” (bird’s eye red pepper)
(OPTIONAL) 3 grams MSG
BASTING MIX:
100 ml. of the leftover boiling solution
50 ml. EVOO (Extra Virgin Olive Oil)
10 ml. soy sauce
6 grams sugar (white or brown)
2 grams salt
2 grams ground black pepper
TOP GARNISH-SAUCE BEFORE SERVING:
1/3 of the basting mix.
20 ml. tap water
2 grams corn starch
GRILLING MEDIA:
enough charcoal
bamboo sticks, soaked in water prior to skewering
basting brush
PROCEDURES:
1.   Mix all ingredients of boiling solution.
Blend well to ensure no lumping of powder ingredients.
2.   Add in pork ears/drums.
Boil until desired tender-ness is attained.
3.   Remove pork ears and slice to preferred thickness and sizes.
4.   Summon wet bamboo sticks and skewer ear pieces
to preferred quantity per stick. Set aside.
5.   Using just 100 ml. of the leftover boiling solution,
pour in all ingredients of the basting mix.
Toss, tumble and blend well.
6.   Bring to a quick boil, about 2 minutes. Set aside.
7.   Get 1/3 of this basting mix, set unto stove and heat.
8.   Steer or whisk corn starch into the 15 ml. tap water.
Blend thoroughly. (slurry)
9.   Pour slurry into the heated basting mix and bring to boil
until it thickens. Now you have your Top Garnish Sauce.
10.  Fire up charcoal to a fiery red state.
11.  Basting constantly, grill your TENG-Q the way you wish them to be eaten.
12.  Serve with generous drops of your Top Garnish Sauce.

Good Old Style TAPA (Seasoned Dried Fried Beef Strips)

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GOOD OLD STYLE “TAPA”
(SEASONED DRIED BEEF STRIPS)
From 60’s to late 70’s, “Tapa”, a Filipino term for plain salted,
dried and fried cattle beef strips, was a hit.
Being sun-dried to minimum of 4 hours,
it was then a bit tough to bite.
Meals were known as “Tapa-Egg”
(a combination of fried “Tapa”, sunny side-up egg [“itlog”],
garlic fried rice [“sinangag”]
and free boiled meat-bones flavored soup).
Early 80’s witnessed the start of modification of this fad.
Rising acquisition costs for the pricey cattle beef strips,
and hunger for higher profit led producers and “carenderia”
(hole in the wall eateries) owners to switch meat raw mat.
It became known as:
“TAPSILOG”
(acronym for TAPa-SInangag-itLOG)Gone were the days of sun-dried tough cattle beef “Tapa”.
Used were (and still are…till today)
salted-flavored-sodium nitrite cured-boiled
“cara” beef
(from India’s water buffalo and/or the domesticated carabao)
Today, some use “external flesh” “cara” beef strips
while some opted for the internals called “lomo sa loob” (loin inside)
A misnomer.
“Lomo sa loob” is actually the “meaty” part of
carabao’s tongue root.
And this “lomo sa loob’ is the one utilized by ALMOST ALL restos
for “beef mami”, “pares” and other meaty recipes.SO NOW…YOU KNOW WHAT YOU’RE EATING.Let me bring you back to the “TAPA” our “lolo and lola”
(grandparents) used to enjoy, but, again,
with a twist.
Instead of plain cattle beef…
we will use 100% U.S. cattle short plate.
Not just plain salted but marinated in simple flavorful blend.
Cured by food grade sodium nitrite (if used) for pinkish-color aesthetics and for longer shelf-life of product.INGREDIENTS:
MEAT:
1 kilo thinly sliced short plate (or your choice of any part)
(Short plate elicits more taste but not much tender-ness)
MARINADE:
1 kilo tap water
15 grams salt
10 grams cane sugar
2 grams ground black pepper
3 pieces sliced “labuyo” (bird’s eye red pepper) for “kick”
6 grams (OPTIONAL) meat cure
(Pink Prague Powder or JD Cure or any available brand in your supermarket. This will age and cure our Tapa giving it pinkish-red color when fried while preserving longer in ref when not in use)
FRYING MEDIA:
pan
tongs
EVOO (Extra Virgin Olive Oil) quantity as needed
SIMPLEST PROCEDURES:
1.   In water, dissolve all ingredients to create the marinade.
Tumble and toss well that no lumps are visible.
2.   In suitable tray, line up beef slices. Pour in marinade.
Massage beef pieces a bit to ensure marinade penetration.
3.   Refrigerate overnight. (DO NOT FREEZE as freezing will solidify water
that beef strips will not be able to absorb the needed flavor)
4.   Line up marinated strips in suitable tray. Under direct sunlight,
sun dry for 3 hours on each side.
(In areas where sun drying is not do-able:
a.   air dry in a open area for 3 days, flipping strips to other side every now and then OR
b.   drain and hang beef strips for 2 days atop your cooking area where heat of the stove will dry them up)
5.   Now fully dried up, fire up your stove and fry “Tapa” in little EVOO for 30 seconds on each side for a medium well.
6. Either with steamed or fried rice, garnish your “aged beef strips” (Tapa) and serve with a smile to loved ones.

Naiibang TINOLANG MANOK. (A Different Gingered Chicken Soup)

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NAIIBANG TINOLANG MANOK
(A Different Gingered Chicken Soup…this is a complete meal)
(KNOW THE FOOD YOU EAT)
Why different?
First, it’s not just chicken soup dish. It’s “a complete meal”.
Carbo is infused into the recipe to complete it.
Next, it ain’t a single veggy soupy as with the usual “tinola”.
It is full of healthy veggies.
And finally, the cooking process is technologically innovated
to extract full flavor of ingredients and let them be absorbed by chicken bite pieces.
This is “a recovery meal”.
Post arduous rounds of exercises, speed up recuperation from illness
or for just plain and simple healthy consumption,
this “innovated Pinoy dish” deserves a spot in your table.
INGREDIENTS:
POULTRY:
1 kilo chicken – head, feet and internals removed – cut into 12-16 bite sizes
SAUTEING MIX:
40 ml. EVOO (Extra Virgin Olive Oil)
30 ml. ginger juice
10 ml. “patis” (fish sauce)
8 cloves garlic, de-skinned, crushed
1 medium white onion, de-skinned, thinly sliced
4 grams salt
2 grams ground black pepper
VEGGIES & HERB:
1 small “sayote” (chayote or Christophine), de-skinned, sliced
1 medium green papaya, de-skinned, de-seeded, cut into bite pieces
1 small bunch “malunggay leaves” (moringa oleifera, moringa leaves)
FLAVOR ENHANCERS & CARBO:
5 ml. “patis” (fish sauce)
2 grams ground black pepper
2 grams MSG (optional)
1 liter tap water
200 grams shell or twisted or elbow macaroni
PROCEDURES:
1.    On medium setting, heat big pan, pour in EVOO, sauté onion till translucent.
2.    Add in garlic and toss until lightly browned.
3.    Add chicken pieces and continue tumbling for 3 minutes
(as if you are frying the chicken).
4.    Pour in ginger juice, 10 ml. “patis”, scatter on top salt
and black pepper of  the sautéing mix.
Toss and tumble well for 2 minutes to ensure sautéing flavor
is absorbed by chicken pieces.
5.    Add in “sayote” and papaya. Toss and tumble again for 2 minutes.
Add extra EVOO if need be.
(This entire sautéing process enables seeping in
of flavor unto chicken pieces)
6. Separate chicken pieces from “sayote” and papaya. Set aside.
7. In appropriately-sized casserole, boil 1 liter water
8. Once boiling add in your macaroni. Boil for 5 minutes.
9. Next, pour in “sayote” and papaya. Boil for 1 minute.
10. Add in your chicken pieces and “malunggay leaves”. Boil for 2 minutes.
(This process elicits well cooked chicken pieces full of flavor
and still crunchy veggies)
11.  Season with the other 10 ml. “patis”, black pepper
and the optional MSG.
12.  Serve your “TINOLA MEAL”.

NOTES:
1.    Why are there salt and “patis”?
Salt plainly adds saltiness to food. “Patis”, aside from a little subdued saltiness,
adds fishy and/or seafood profile to recipes.
This is much evident if you will use the “patis” from Thailand.
2.    Why are there so many procedures for a simple “Tinola Dish?
Follow this system and you’ll get a well flavored and a rounded taste profile for a ”Tinola”.
This is my line for 37 years+…
the just right, proper usage and technological addition of ingredients
to create a full flavored dish & food products.

GG Swims In Olive Oil

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GG SWIMS IN OLIVE OIL
(Tagalog: Sinardinas Na Galunggong)
(English: Sardine-nized Hard Tail Mackerel-Female/Round Scad-Male)
Herewith issuing a recipe, which, when modified to suit desired preferences,
could be the start of a business venture for you, dear readers.
“Sardinas” (sardines),
the most consumed Filipino comfort food either with rice or bread,
processed with olive oil or with tomato sauce,
partaken during breakfast, lunch, dinner and even snacks in-between meals
and the usual typhoon or calamity relief item,
shows it presence into our lives.
History dates back to 1880 when, to augment fish shortage along the coast of Breton,
the first sardine factory was founded in the town of Setubal, Portugal.
To date, tinned sardines from Portugal dominate world supply
and flatter-ly considered as best tasting and well formulated ones.
This industry keeps on growing every year…
so why don’t you join the bandwagon.
Formulation and process are easy.
Pack it in your own-labeled airtight plastic-sealed bottles.
Who knows, you might be the next
“LIGO” or “PORTOLA”.INGREDIENTS:
1 kilo of fully cleaned, internals & heads removed “Galunggong”
or “GG”
500 ml. EVOO (Extra Virgin Olive Oil)
50 ml. pickles juice
8 grams salt
3 grams ground black pepper
3 grams whole peppercorn (for flavor & garnish)
1 large carrot, de-skinned & sliced
6 pieces pickled cucumber-sliced
4 pieces bay leaves
6 pieces red cayenne pepper or “labuyo” (bird’s eye chilies)
6 pieces “siling pansigang” (banana pepper or chili finger)
SOAKING SOLUTION:
15 ml. apple cider vinegar or plain cane vinegar
(this solution removes “fishy-ness” (or “lansa”) of fish.
5 grams salt
1 liter tap water
COOKING MEDIUM:
Pressure cooker
PROCEDURES:
1.   In a container, mix all ingredients of the soaking solution.
2.   Soak GG for 30 minutes.
3.   Combine EVOO, pickles juice, salt and ground black pepper.
Blend well.
4.   Arrange fish in pressure cooker.
5.   Pour in EVOO, pickles, salt and ground black pepper mixture.
Ensure all fish are fully covered.
6.   Arrange remaining garnish-veggies, spices & herb on top.

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7. Cover, attach sizzling nozzle and set pressure cooker unto stove and start on medium high.
This is the start of “come-up time” (the span of time pressure cooker starts to sizzle)
which will take about 5-8 minutes.
8. When pressure cooker starts to sizzle,
time your cooking to 12 minutes.
9. After so, it’s done.
DON’T REMOVE YET SIZZLING NOZZLE of cooker.
10. Bring cooker to sink and run tap water unto its cover.
(Cold tap water will slow down sizzling and will allow
 accident-free & easier removal of cover)
11. When sizzling stops-remove nozzle, unlock cooker & open.
12. Arrange unto plate, garnish if need be and enjoy.

NOTES:
1. Bangus (milk fish) or whatever type of fish you opt to can be substituted for GG.
Just slice so they will fit your bottle.
2. Try modifying some ingredients until you discover
your own “trade secret” as regards flavor.