Siomai

Meat Materials: Pork lean, ground coarsely Shrimp meat, cooked and chopped finely or shrimp powder Ingredients : Curing mix: Refined salt Curing salt Phosphate Chilled water* * dissolve the 3 ingredients Extenders: Textured Vegetable Protein Carageenan Household Measure Weight (gms.) 1,000.00 gms. 100.00 gms. 2.00 tsps. Weight (gms)

Tablespoon teaspoon
1 teaspoon cup

10.00 gms 2.00 gms 3.00 gms 62.50 gms

cup teaspoon

18.00 gms 1.25 gms

In cup water, add Textured Vegetable Protein (TVP)). Hydrate for 3 minutes. Add Carageenan. Seasonings: Black pepper, ground Garlic, chopped finely/grated Carrots, shredded Onions finely chopped Eggs, medium size Cheese, grated Sesame oil Vetsin (MSG) Packaging Material: Molo wrapper 1 inches x 1 inches or Siomai Wrapper

Tablespoon
2 Tablespoon cup cup 2 pcs. cup 3 Tablespoon teaspoon

2.50 gms 24.00 gms 96.00 gms 40.00 gms 80.00 gms 100.00 gms 10.50 gms 1.50 gms

Sauce : Soy sauce Calamansi Refined sugar Ground black pepper Garlic, fried Sesame oil Chili powder ( optional ) Vetsin (MSG) 1 cup 15 pcs 2 Tablespoon 1 teaspoon 2 Tablespoon 2 Tablespoon 1 teaspoon teaspoon 224.00 gms 70.00gms 3.30 gms 1.70 gms 24.00 gms 5.00 gms 0.75 gms

Procedure : Mix meat with first three ingredients : salt, curing salt and phosphate in chilled water. Mix continuously until tacky; add extendeders. Then, combine all ingredients thoroughly and wrap in molo or siomai wrapper. Steam for 30 minutes at simmering temperature. Serve with prepared sauce. LSRs Note :

Simmering temperature (below boiling point) should be observed in the process of steaming in order not to break the wrapper. Brush steamer with cooking oil before placing the raw siomai so that they will not stick to the steamer. Pieces of siomai should be placed inch apart in the process of cooking. Cooked siomai may be keptin the freezer for one month and steam again before serving.

Embotido
Meat Materials: Pork lean, ground coarsely Pork backfat, ground finely Ingredients : Curing mix: Refined salt Curing salt Phosphate Chilled water* * dissolve the 3 ingredients Extenders: Textured Vegetable Protein Household Measure Weight (gms.) 700.00 gms 300.00 gms Weight (gms)

Tablespoon teaspoon
1 teaspoon cup

10.00 gms 2.00 gms 3.00 gms 62.50 gms

cup

18.00 gms

Isolate Carageenan

1 Tablespoon teaspoon

5.00 gms 1.25 gms

In cup water, add Textured Vegetable Protein (TVP)). Hydrate for 3 minutes. Add Carageenan and Isolate. Seasonings: Refined sugar Black pepper ground Powdered Milk or Whey powder Chorizo de Bilbao Pickle relish Onion, chopped finely Raising ( 1 box) Egg, hard boiled or quail egg Fresh Eggs Vienna sausage, chopped Carrot, chopped finely Bread crumbs All purpose flour Butter (spread in aluminum foil) Vetsin (MSG) Aluminum foil size 6 Tablespoon 1 teaspoon 2 Tablespoon 1 pc. 2 Tablespoon 1 pc 2 Tablespoon 6 pcs 2 pcs cup 2 Tablespoon cup 4 Tablespoon 2 Tablespoon teaspoon 1 square foot for one roll of Embotido of 250 gms. 60.00 gms 2.00 gms 10.00 gms 35.00 gms 32.00 gms 12.00 gms 30.00 gms 40.00 gms 32.00 gms 16.00 gms 28.00 gms 16.00 gms 1.50 gms

Procedure : Hydrate cup Textured Vegetable Protein (TVP) Isolate and Carageenan in cup water for 3 minutes until soft. Combine meat, salt, curing salt and phosphate (dissolved in water), and curing salt. Mix until tacky. Add extenders and mix the rest of the ingredients. Add eggs and breadcrumbs and all purpose flour at the last portion. Roll meat mixture in aluminum foil ( 1 cup per roll or kg.) and twist both ends. Prick foil with pin and steam for 1 hour at simmering temperature. Chill in refrigerator. Unwrap and slice if to be served. Cooked products may be wrapped in cling wrap and freeze; can last for 2 months.

Yield : 1.5 kgs ( 6 rolls of kg. per roll) LSRs : Note Beef and chickens meat may substituted for pork; beef fat or chicken fat may be substituted for pork backfat. For easy saleability package embotido rolls by 100 gms. Embotido may be chilled first before slicing for good sliceability.

Pork / Chicken Nuggets

Meat Materials: Pork / Chicken lean ground finely Weight (gms.) 700.00 gms

Pork / Chicken backfat, ground finely Ingredients : Curing mix: Refined salt Phosphate Chilled water* * dissolve the 3 ingredients Extenders: Textured Vegetable Protein Isolate Carageenan Household Measure

300.00 gms Weight (gms)

Tablespoon
1 teaspoon cup

10.00 gms 3.00 gms 62.50 gms

cup 1 Tablespoon teaspoon

18.00 gms 5.00 gms 1.25 gms

In cup water, add Textured Vegetable Protein (TVP)). Hydrate for 3 minutes. Add Carageenan and Isolate. Seasonings: Refined sugar Nutmeg White pepper Garlic, chopped finely/grated Sesame oil gms Meat enchancer Vetsin (MSG) Procedure : Chill meat and backfat before grinding. Grind pork and backfat using a fine plate. Measure or weigh all the ingredients. Mix meat with backfat and mix with curing mix until tacky. Add hydrated extenders little by little until well blended. Finally add the seasonings. Mix well. Form into shapes (rectangular, squares. etc.) Roll in breading. Freeze. Deep fat fry until golden brown for 30 seconds at 180C. Serve hot or freeze if not yet needed. Yeild: 50 pcs of 1 inch x 1 inches LSRs Note - Beef could be substituted for pork or chicken. 1 Tablespoon 1 teaspoon 1 teaspoon 1 Tablespoon 2 Tablespoon 10.00 gms 1.20 gms 2.00 gms 12.00 gms 3.00 1.00 gms 1.50 gms

teaspoon teaspoon

Meat Balls
Meat Materials: Pork lean, ground finely Pork backfat, ground finely Ingredients : Curing mix: Refined salt 1 Tablespoon Phosphate 1 teaspoon Chilled water* cup gms * dissolve the above ingredients Extenders: Textured Vegetable Protein Qualicel* Versagel ** Chilled water 12.00 gms 3.00 gms 62.50 Household Measure Weight (gms.) 700.00 gms. 300.00 gms Weight (gms)

cup cup cup 1 cup

18.00 gms 10.00 gms 60.00 gms 312.50 gms

Seasonings: Refined sugar Onions finely chopped Green onion, chopped Black pepper, ground Worcestershire Sauce Meat enchancer Chicken eggs, fresh Potato starch Bread Crumbs Vetsin (MSG) *Bamboo fiber

1 Tablespoon cup cup Tablespoon

2 teaspoon teaspoon 2 pcs. cup cup teaspoon

10.00 gms 80.00 gms 10.00 gms 2.50 gms 8.00 gms 1.00 gms 80.00 gms 50.00 gms 50.00 gms 1.50 gms

**Plant fiber Procedure : Select good quality raw materials. Chill meat for one (1) hour. Add the curing mix to the meat and mix until tacky. Add extenders and mix thoroughty. Add the seasonings until well blended. If available, pass thru food cutter or food processor together with iced water (10% weight of meat for about 5-7 minutes). Form into balls and drop the meat balls into hot water (80C) for 10 minutes. Drain Pack according to desired weight. Store in freezer. Deep fat fry until golden brown, before serving. LSRs Note Meat Balls may be used for the following: Soup, Noodles (Pancit Guisado), Spaghetti Sauce, Chopsuey

Chicken or beef may be substituted for pork.

Skinless Longanisa
Meat Materials: Pork lean ground finely Pork backfat, ground finely Ingredients : Curing mix: Refined salt Curing salt Phosphate Vitamin C powder Chilled water* * dissolve the 4 ingredients Extenders: Textured Vegetable Protein Isolate Carageenan Household Measure Weight (gms.) 700.00 gms 300.00 gms Weight (gms)

Tablespoon teaspoon
1 teaspoon teaspoon cup

10.00 gms 2.00 gms 3.00 gms 0.50 gms 62.50 gms

cup
1 Tablespoon teaspoon

18.00 gms 5.00 gms 1.25 gms

In cup water, add Textured Vegetable Protein (TVP)). Hydrate for 3 minutes. Add Carageenan and Isolate.

Seasonings: Refined sugar Black pepper, ground Garlic, chopped finely/grated Anisado wine Pineapple juice Food color (allura red)** Meat enchancer Vetsin (MSG) Preparation : Select good quality raw material. Measure and weigh all the ingredient : Mix meat with first four ingredients; salt, curing salt, phosphate and vitamin C powder dissolved in chilled water. Mix continuosly. Add the rest of the ingredients. Mix until well blended. Cure at room temperature for 8-10 hours or refrigeration temperature for one day only 8-12 hours). Wrap in paperlyne or cut wrap (2 Tsps. Per piece). Pack in polyethylene bag in kg. (should have six piece of longanisa) or kg. package. Store in freezer Packaging Material Polyethylene

cup Tablespoon
2 Tablespoon 2 Tablespoon 2 Tablespoon teaspoon teaspoon teaspoon

90.00 gms 2.50 gms 24.00 gms 24.00 gms 30.00 gms 1.22 gms 1.00 gms 1.50 gms

Quekiam
Meat Materials: Pork lean, ground coarsely Shrimp meat, cooked and chopped finely Or shrimp powder (2 tsps.) Ingredients : Household Measure Weight (gms.) 1,000.00 gms 100.00 gms 10.00 gms Weight (gms)

Refined salt Tablespoon Refined sugar 6 Tablespoon Garlic, chopped finely 2 Tablespoon Singkamas, shredded and pressed cup Onion, chopped (1 pc.) cup Ground black pepper 1 teaspoon Goyong powder teaspoon Eggs, medium size 1-2 pcs.

10.00 gms 60.00 gms 24.00 g,ms 80.00 gms 73.00 gms 1.70 gms 1.00 gm 40.00 80.00 gms

Vetsin (MSG)

teaspoon

1.50 g,ms

Sauce :
Refined salt Brown sugar Corn starch* Siling labuyo Laurel Ground black pepper Chilled water Vitsen ( MSG ) Procedure : Chill meal. Grind meat and chopped shelled shrimps meat. Combine all ingredients well and mix into meat and shrimp until well blended. Pack in taupee wrapper ( 3 tablespoon per roll). Fry in hot cooking oil (deep fat fry ). Serve with prepared sauce. LSRs Note

teaspoon
6 Tablespoon 2 Tablespoon 1 pc. 1 small piece teaspoon 1 cup teaspoon

1.70 gms 75.00 gms 14.00 gms 1.00 gms 0.80 gms 25.00 gms 1.50 gms

Weight of Quekiam may be extended by adding cup Textured Vegetable Protien (TVP), 1 tablespoon, Isolate hydrated in cup water. Pressed sinkamas may be increased to 1 cup. Quekiam may be packed with individual sauce in plastic bag for selling.

Square/Pear Shape Ham

Meat Materials: Pork pigue, boneless, skinless ground coarsely Pork backfat, ground coarsely Ingredients : Household Measure Weight (gms.) 700.00 gms 300.00 gms Weight (gms)

Curing mix: Refined salt Curing salt Phosphate Vitamin C powder Chilled water*

Tablespoon teaspoon
1 teaspoon teaspoon cup

10.00 gms 2.00 gms 3.00 gms 0.50 gms 62.50 gms

dissolve the above ingredients

Extenders: Isolate 1 Tablespoon Carageenan 1 teaspoon Chilled water cup (to hydrate Isolate and carageenan) 5.00 gms 2.50 gms 125.00 gms

Seasonings: Refined sugar Meat enchancer Cinnamon powder Hamspice Paprika Vitsen (MSG) Procedure : Chill meat and backfat before grinding. Grind pork and backfat using a coarse plate. Measure or weigh all the ingredient. Mix meat with backfat and mix with curing mix until tacky. Add hydrated extender little by little until well blended. Finally add the seasonings. Mix well. Put this mixture in ham molder and steam for one hour. Cool Remove from mould package and chill/freeze. Wrap with cling wrap and put in a box lined with styro. 2 Tablespoon teaspoon 1 teaspoon 1 Tablespoon 1 Tablespoon teaspoon 22.50 gms 1.00 gm 1.70 gms 15.00 gms 10.00 gms 1.50 gms