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Number of servings: 6
Serving size: 1 small-sized bowl (about 350 g)
Large pusit Protein source; Fat source; About 3 cups kg 1. Remove pens from squid. The pens and the teeth of the
Nutrient source; Pull out tooth form each squid were removed in order to
Moisture source squid head. Detach ink bags not interfere with the overall
from squids. Set aside. flavor of the dish. The ink bags,
Cooking oil Heat medium; Viscosity 1/8 cup About 30 mL on the other hand, were
enhancer removed in order to be used
later since cooking it now might
alter the flavor it will contribute to
Garlic, minced Aroma enhancer; Flavor 1/8 cup About 30 g
the dish. Also, since it will add to
enhancer the viscosity of the dish later as
well as an emulsifier, it is added
Onion, sliced Aroma enhancer; Flavor medium-sized About 10 g at the latter part of the cooking in
enhancer order to not interfere with the
cooking of the ingredients prior
Ginger, sliced Aroma enhancer; Flavor 1 tbsp About 15 g to its addition.
enhancer
2. Heat cooking oil in Preheating of the cooking oil was
About 10 g saucepan. Add ginger and done in order to reach the
Long green Flavor enhancer 2 pcs
cook until fragrant. Add garlic desired temperature for the
pepper
and cook until golden brown. cooking of the garlic and other
ingredients. Also, it helps avoid
Soy sauce Flavor enhancer; 1/8 cup About 30 mL Set aside half of garlic and
the unnecessary absorption of oil
Preservative ginger. Add onions and cook
in these ingredients if slowly
until translucent. heated. The ginger, garlic and
Vinegar Flavor enhancer; 1/8 cup About 30 mL onion were heated in order to
Preservative release in them the volatiles and
flavorants. They were cooked
Bay leaf Flavor enhancer 1 pc until fragrant, golden brown and
About 2.5 g translucent, respectively, since
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these observations in the
Peppercorn Flavor enhancer tsp About 2.5 g ingredients are signals that they
were already cooked until their
Salt Preservative tsp About 1.25 g desired qualities.
References:
Bennion M., and Scheule, B. (2010). Introductory Foods. 13th ed. Upper Saddle River, New Jersey: Pearson Education
Fojas-Luna, M.V. (2005).Guzmans Introduction to Food Preparation (6thed). Manila: Merriam and Webster.
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