Beef Tapa

Beef lean (round/rump, slice 1/4 in. Thick)

INGREDIENTS:

Curing mix:
Refined salt 1T
Curing salt 1/2 t
Phosphate 1t Seasonings:
Vit. C powder 1/4 t Refined sugar6 T
Chilled water* 1/4 C Black pepper (powder) 1T
*to dissolve the 4 ingredients Garlic (chopped finely) 2T
Anisado wine 2T
Extenders: Meat enhancer 1/2 t
Isolate 1T Meat tenderizer 1t
Carrageenan 1 t Vetsin (MSG) 1/2 t
Chilled water* 1/2 C
*to dissolve the 2 ingredients

PROCEDURE:

 Select good quality raw material. Trim and weigh.

 Slice meat into 1/4 in. thick.
 Measure and weigh all the ingredients.
 Mix meat w/ first four ingredients: Salt, curing salt, phosphate and vitamin C; dissolved in 1/4 C
of water. Add the extenders and mix well until it dries up.
 Add the rest ingredients thoroughly for even distribution of ingredients
 Place in white plastic container, with loose cover and cure at room temperature for 8 hours or
refrigerator (middle compartments); temperature (1-4 degree Celsius) for 8-12 hours.Mix again
before packing.
 Pack in polyethylene bag in 1/4 or 1/2 kg package
 Store in freezer

Yield: 1.3-1.5kgs.

Note:
For cooking cut into strips and cook in 1/2 C water and 1/2 C cooking oil until it dries up. Add 1/4 C oil to
develop golden brown color.
 Low-cost. Siomai

INGREDIENTS:

Curing mix:
Refined salt 1 1/4 T Seasonings:
Curing salt 1/2 t Black pepper (powder) 1/2 T
Phosphate 1t Garlic (chopped finely) 3T
Chilled water* 1/4 C Carrots (shredded)
*to dissolve the 3 ingredients Young green onions (chopped finely) 1/2 C
Egg (medium size) 2 pc.
Extenders: Cheese (grated) 3/4 C
Textured Vegetable Protein (TPV) 1/4 C Sesame oil 2T
Qualicel 1/4 C Vetsin (MSG) 1/2 t
Versagel 1/2 C
Chilled water 1 1/4 C Sauce:
Soy sauce 1C
Calamansi extract 12 PCs
Sugar 1T
Ground black pepper 1t
Garlic (fried) 2T
Sesame oil 2T
Vetsin (MSG) 1/4 t
 Pork/Chicken Nuggets

Pork/Chicken lean (ground finely)

Pork/Chicken back fat (ground finely)

INGREDIENTS:

Curing mix:
Refined salt 1T Seasonings:
Phosphate 1t Refined sugar 1T
Chilled water* 1/4 C
Nutmeg 1t
*to dissolve the above ingredients
White pepper 1T
Extenders: Garlic (chopped finely) 1T
Textured vegetable protein 1/4 C or garlic powder 1t
Isolate 1T Sesame oil 2T
Carrageenan 1/2 t Meat enhancer 1/2 t
Vetsin (MSG) 1/2 t
In 1/2 C water, add textured vegetable protein
(TVP). Hydrate for 3mins. Add carrageenan and
isolate.

PROCEDURE:
 Chill meat and back fat before grinding. Grind pork and back fat using a fine plate .
 Measure or weigh all the ingredients. Mix meat with back fat 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 blending. Freeze.
 Deep fat fry until golden brown for 30 seconds at 180 degree Celsius. Serve hot or freeze if not
yet needed.

Yield: 50 Pcs. Of 1 inch x 1 1/2 inches.