DOCSLIB.ORG

PORK TOCINO Meat: 1Kg. Pork Pigue Or Kasim, with Or Without Skin

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
PORK TOCINO Meat: 1Kg. Pork Pigue Or Kasim, with Or Without Skin PORK TOCINO Meat: 1kg. Pork pigue or kasim, with or without skin. Boneless, sliced 1/4 inch thick Extenders: y In 1/2 cup water add 1/4 cup textured vegetable protein (TVP) y Hydrate for 3 minutes. y Add 1 Tbsp Isolate and 1/2 tsp Carageenan Curing Mixer: y 1 tbsp - Salt, refined y 1/2 tsp - Curing salt y 1 tsp - Phosphate, dissolve in 1/4 cup water y 1/4 tsp - Vitamin C powder Seasonings: y 3/4 cup - Sugar, refined y 2 Tbsp - Garlic, chopped finely y 2 Tbsp - Anisado wine y 1/4 cup - Pineapple juice y 1/2 tsp - Vetsin (MSG) y 1 tsp - Food color dissolve in 1/2 cup of water y 1/2 tsp - Meat enhancer y 1 tsp - Paprika powder y 1/2 Tbsp - Black pepper, ground Procedure: 1. Select good quality raw materials. 2. Measure and weigh all the ingredients 3. Mix the curing ingredients continuously. 4. Add the rest of the ingredients. Mix until well blended 5. Cure at room temperature for 8-10 hours or refrigeration temperature for 1 day 6. Wrap in paperlyne or cut wrap (2 T per piece) 7. Pack in polyethylene bag 1/4 kg. (should have six pieces of skinless longanisa) 8. Store in freezer for 1 day only Packaging materials: y Polyethylene bags: Size - 6" x 12" ; Thickness - 0.003 y Styrofoam, rectangular in shape with cling on top SKINLESS LONGANISA Meat material : 1kg. Pork lean, ground finely (700 gms) and Pork backfat, ground finely (300 gms) Extenders: y In 1/2 cup water add 1/4 cup textured vegetable protein (TVP). y Hydrate for 3 minutes. y Add 1 Tbsp Isolate and 1/2 tsp Carageenan Curing Mixer: y 1 Tbsp - Salt, refined y 1/2 tsp - Curing salt y 1 tsp - Phosphate, dissolve in 1/4 cup water y 1/4 tsp - Vitamin C powder Seasonings: y 3/4 cup - Sugar, refined y 2 Tbsp - Garlic, chopped finely y 2 Tbsp - Anisado wine y 1/4 cup- Pineapple juice y 1/2 tsp - Vetsin (MSG) y 1 tsp - Food color dissolve in 1/2 cup of water y 1/2 tsp - Meat enhancer y 1 tsp - Paprika powder y 1/2 Tbsp - Black pepper, ground Procedure: 1. Select good quality raw materials. 2. Measure and weigh all the ingredients 3. Mix the curing ingredients continuously. 4. Add the rest of the ingredients. Mix until well blended 5. Cure at room temperature for 8-10 hours or refrigeration temperature for 1 day 6. Wrap in paperlyne or cut wrap (2 T per piece) 7. Pack in polyethylene bag 1/4 kg. (should have six pieces of skinless longanisa) 8. Store in freezer for 1 day only Packaging materials: y Polyethylene bags: Size - 4" x 8" ; Thickness - 0.003 y Styrofoam, rectangular in shape with cling on top source: elgu2.ncc.gov.ph, photo from hub-uk.com BEEF TAPA Meat Material : Beef lean, round/rump, sliced 1/4 inch thick - 1kg Extenders: (In 1/2 cup water, add the following) y 1 Tbsp - Isolate y 1 tsp - Carageenan Curing Mix: y 1 Tbsp - Salt, refined y 1/2 tsp - Curing salt y 1 tsp - Phosphate, dissolved in 1/4 c H2O y 1/4 tsp - Vitamin C powder Seasoning: y 6 Tbsp - Sugar, refined y 1 Tbsp - Black pepper, ground y 2 Tbsp - Garlic, chopped finely (or 2 tsp - garlic powder) y 1/2 tsp - Vetsin (MSG) y 2 Tbsp - Anisado wine y 1/2 tsp- Meat enhance Procedure: 1. Select good quality raw material. Trim and weigh. 2. Slice meat into 1/4 inch thickness. 3. Mix meat with first four ingredients and mix until tacky. 4. Add extenders and mix again until the meat dries up. 5. Add seasonings and mix again thoroughly for even distribution of ingredients. 6. Place in a white plastic container, with loose cover and cure at room temperature for 8-10 hours or refrigerator (middle compartment at 1-4 degree C temp.) 7. Mix again before packing. 8. Store in freezer. CORNED BEEF Meat Material: Beef brisket, cubed 1x1/2" or any boneless beef - 1 kg Cover Pickle Ingredients: y 1 cup - Water y 1 Tbsp - Salt, refined y 1-1/4 Tbsp - Sugar, refined y 1 tsp - Curing salt y 1/4 tsp - Vitamin C powder y 1 tsp - Phosphate Cooking Ingredients: y Add 2 cups water to the meat and cook with the following ingredients: y 1 tsp - Nutmeg y 1 tsp - Corned beef seasoning y 1 tsp - Garlic powder y 1 tsp - Vetsin* y 2 Tbsp - Trimix (after cooking)** y 2 Tbsp - Carageenan * Add after flaking ** For every 300 grams broth add 2 Tbsp Trimix and 1 tsp carageenan previously disolved in 1/4 cup water and boil it until thickens and add it to 700 grams flaked lean meat to make 1000 grams product. Procedure: 1. Select good quality raw materials. 2. Cube the meat into 1 x 1/2 inch 3. Prepare the cover pickle (40 degree salinity) 4. Immerse raw materials into the cover pickle. 5. Cure at room temperature for 8-10 hours or refregerate (34-36 degreeF) for 1-2 days. 6. Flake. Separate lean from the stock (sabaw) 7. Pack in polyethylene bags and keep in freezer. PORK KIKIAM Ingredients: y 1/2 k. of ground lean pork y 1 large onion, finely chopped y 1 tbsp. of finely chopped garlic y 1 medium-sized carrot, finely chopped y 3 tbsps. of soy paste y 1 tbsp. of brown sugar y 1 tsp. of salt y 1/2 tsp. of ground black pepper y 1 egg, beaten y 4 pcs. of tawpe (bean curd sheets) y 1 tsp. of cornstarch cooked in 1/4 c. of water to form a paste y 1-1/2 c. of cooking oil Instructions: 1. Soak the tawpe in cold water for five minutes to soften. Drain and carefully dry with paper towels. 2. Mix together the pork, garlic, onion, carrot, soy paste, salt, pepper, sugar and beaten egg. Divide into four portions. 3. Lay a piece of tawpe and place 1 portion of the meat mixture at the center. Shape the meat mixture into a log. Brush all the sides of the tawpe with the cornstarch paste. Roll tightly, folding the sides inward as you roll. Repeat for the rest of the meat mixture and tawpe. 4. Heat the cooking oil in a large skillet or wok until it starts to smoke. Carefully lower the tawpe-covered meat into the hot oil. Allow an interval of 60 seconds before adding the next, and so on. Fry over high heat until golden, about 8-10 minutes, letting the kikiam roll in the hot oil for even cooking and color. Drain on paper towels and allow to cool for 10 minutes before slicing. Serve with sweet-and-sour sauce. For the sweet-sour sauce : y 3 tbsp. of vinegar (you may need more if using mild-strength vinegar) y 6 tbsp. of sugar y 1 tsp. of salt y 1/2 tsp. of chili sauce (Tabasco is ok) y 1 tbsp. of tomato paste y 1 tbsp. of cornstarch y 1 c. of water y sesame seed oil Procedures: 1. In a small saucepan, mix together all ingredients for the sweet-sour sauce. 2. Set over medium-high heat until thick and the cloudiness has disappeared. 3. In another saucepan, heat 1 tsp. of oil. Add carrots. Stir for a minute. 4. Add bell pepper, onion, tomato, ginger and garlic. Stir for 15 seconds. 5. Pour in the sweet-sour and bring to a boil. 6. Remove from heat. Add a few drops of sesame seed oil. 7. Pour over fried fish. Stuffed Ground Pork (Embotido) Ingredients: 1 lb. Ground pork 2 medium Potatoes diced finely 1 medium. Red bell pepper 2 medium boxes Raisins or Currants, diced finely 1 medium Onion, diced finely 4 tsp. Pickles relish 1/4 cup Soy sauce, dark few dashes Herbs, like parsley, celery salt, oregano and basil pinches Salt and Pepper 1 tbsp Brown sugar 2 Eggs, beaten 4 Hard boiled eggs 4 medium Frankfurters sausages Procedure: Mixed all the ingredients in big bowl with the beaten eggs soy sauce and season with salt, pepper sugar, and all herbs. Leave them to marinate for at least 30 minutes in a cooler place. Prepare 15-17 inches of foil wrap for every roll you want to make, spread flour on foil before rolling. Laid the mixed ingredients in floured foil surface, sliced the boiled eggs into 4 pieces, cut frankfurters in to half and lined up the eggs in between the franks before rolling. Rolled the foil very tightly until meeting its end and lock both edge very firmly. To cook: Steam for at least 40 minutes or so in a steamer (it depends how much roll you make). To eat and serve: Slice at least 1/2 inch thick and fry in cooking oil serve it hot with tomato ketchup as sauce to dip. To serve cold: Take out in foil wrap and slice same size as hot serving. Simple tips: This can be stock in freezer also, if you want to do as many as you can and it does serves good for party food. .
Load more

Recommended publications
  • RECEPTION MENU Priced Per Platter
    The Iberian Pig is a modern Spanish tapas restaurant. As a fixture in Atlanta since 2009, we have grown a loyal following by delivering guests bold, flavor packed dishes, in a warm convivial environment. Traditionally, tapas have served a means to encourage and spark conversation between friends, family, coworkers, and even strangers, making The Iberian Pig the perfect venue for parties and private events of all sizes and styles. We have semi-private and private dining spaces that can accommodate various sizes of groups and that are suited for various event styles. Please see our Event Spaces guide to view our floor plans. We can offer full restaurant buyouts for larger groups and can accommodate up to 250 guests, depending on the style of event. Please contact us for details and availability. We look forward to serving you. ELIZABETH RIDGWAY, Private Events Manager [email protected] 678-695-0665 SPECIAL EVENT MENU OPTIONS Please see below for our menu options. Gluten free and Vegetarian menu selections are available upon request. Please keep in mind that The Iberian Pig is a seasonal kitchen and bar. Menu items can change based on seasonality, availability, and sustainability. For groups larger than 50, buffet options are available. Please inquire with the events manager for details. RECEPTION MENU Priced per platter. Each platter serves 10 guests. This menu is available for standing reception style events, and for parties of 15 guests or more. SELECTIONS B.W.D. applewood bacon wrapped Medjool dates, Manchego cheese, walnut,
    [Show full text]
  • Microorganisms in Fermented Foods and Beverages
    Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11
    [Show full text]
  • Restaurant and Taqueria Family Owned and Operated Since 2006 Platillos Mexicanos Desayunos Milanesa De Res: $9.99 Parrillada Girasol: $25.99 Breaded Steak
    Restaurant and Taqueria Family Owned and Operated since 2006 Platillos Mexicanos Desayunos Milanesa De Res: $9.99 Parrillada Girasol: $25.99 Breaded steak. Served with rice, beans, and salad. Huevos Revueltos: $6.99 Serves two people. Mix of Mexican-barbecue grilled chicken, Scrambled eggs. Served with rice and beans. beef, pork, sausage, onion and bell pepper. Served with Cecina A La Plancha: $9.99 double rice, beans, and salad. Grilled pre-seasoned and dried Cecina steak. Served with rice, Huevos Con Jamon, Tocino o Chorizo: $6.99 beans and salad. Scrambled eggs with your choice of ham, bacon or spicy Mexican Arrachera Girasol: $10.99 sausage. Served with rice and beans. Grilled Skirt steak accompanied with prickly pear, spring onion Chuletas De Res: $9.99 and jalapeno. Served with rice, beans, and salad. Thick seven bone steak on the grill. Served with rice, beans, Huevos Ala Mexicana: $6.99 and salad. Scrambled eggs lightly fried with green chili pepper, onion and tomato. Pollo A La Mexicana: $9.99 Served with rice and beans. Mexican-style chicken fajitas, cooked with onion, tomato, and Costillas De Res: $9.99 jalapeno. Served with rice, beans, and salad. Short ribs on the grill. Served with rice, beans and salad. Huevos Rancheros: $6.99 Fried eggs served on top of corn tortillas smothered in a homemade Pollo A La Plancha: $9.99 Fajita Los Girasoles: $11.99 sauce accompanied with ham. Served with rice and beans. Grilled chicken. Served with rice, beans, and salad. Your choice of meat, mixed with bell pepper, and onion. Served with rice, beans, and salad.
    [Show full text]
  • ¡Buen Provecho! Quesos Embutidos Frituras
    EMBUTIDOS ¡BUEN PROVECHO! Jamón ibérico de bellota Fermín ‘Hey, you’re here! So start eating…’ Hand-carved, dry-cured ham from the Pan de cristal con tomate legendary free-range, acorn-fed, Toasted slices of uniquely crispy and ibérico pigs of Spain 35 per oz ethereal bread brushed with Jamón ibérico Fermín fresh tomato 12.5 Dry-cured ham from the legendary Anchoas españolas black-footed ibérico pigs of Spain 18 Don Bocarte Spanish anchovies 8.5 Jamón serrano Fermín Pasamontes Manchego 18-month salt-cured serrano ham 12 (D.O. Manchego, La Mancha) A sweet Lomo ibérico de bellota Fermín and tangy sheep’s milk cheese 6 Smoke-cured acorn-fed pork loin 14 Piquillos Julian de Tolosa Chorizo ibérico de bellota Fermín Confit of piquillo peppers with A dry-cured chorizo made with ibérico lardo 6.5 ibérico meat 12 Salchichon ibérico de bellota Fermín A dry-cured sausage made with ibérico QUESOS meat 12 Selection of 3 cheeses 28 Selección de embutidos Caña de cabra con higos A selection of jamón ibérico Fermín, jamón (Murcia) A soft, semi-sweet goat’s milk serrano, lomo, salchichon and chorizo cheese paired with raisin walnut bread ibérico de bellota Fermín 30 and fig jam 10 Add jamón ibérico de bellota 15 Idiazábal con membrillo (D.O. Idiazábal, Basque Country and FRITURAS Navarra) A smoked, nutty-flavored sheep’s ‘Frying is overrated… Yeah right!’ milk cheese paired with quince paste 10 Patatas bravas* San Simón con garapiñado de frutos secos A Jaleo favorite with spicy tomato sauce (Galicia) A smoked cow’s milk cheese paired and alioli 11.5 with
    [Show full text]
  • Kitchen Menu
    N U EDAMAME A S I A N K I T C H E N SUSHI H O T A P P E T I Z E R S 4.25 E D A M A M E 4.00 T E M P U R A 6.00 Immature soybeans steamed Lightly battered vegetable in the pod *Add shrimp for $$2 3 6.00 8.00 4.99 S P R I N G R O L L S 4 . 0 0 V O L C A N O 7.00 Minced pork and shrimp Tempura fried veggies and rolled in a thin pastry shrimp topped with spicy (3 pieces) sauce 6.00 6.00 5.25 7.00 L U M P I A 5 . 2 5 A G E D A S H I T O F U 6 . 0 0 Filipino spring rolls with pork Fried tofu served in a light and shrimp (5 pieces) soy/seaweed broth 6.00 7.00 G Y O Z A 6.50 6 . 0 0 C R I S P Y S Q U I D 8.00 7 . 0 0 5 pork dumplings Fried calamari with curry and - Steamed or Fried jalapeno C O L D A P P E T I Z E R S 4.00 5.00 C U C U M B E R S A L A D 3 3.50 I K A S A N S A I 4.00 Thinly sliced marinated Calamari and Japanese cucumber vegetables seasoned with a - $2$1 to add shrimp or octopus sesame vinaigrette 9.00 4.50 4.00 C E V I C H E * 8 .
    [Show full text]
  • Maam Sir Brunch Plate 16
    BRUNCH House made PASTRIES PAN DE SAL W/ UBE BUTTER 7 SPAM AND SESAME empanada 4.5 Banana bibingka 4.5 Caramelized onion and cheese quiche 6 CASSAVA COCONUT PICHI PICHI 3 Buttermilk PANCAKES (V) SEASONAL FRUIT, WHIPPED BUTTER 12 BACON AND EGGS TWO EGGS ANY STYLE, SMOKED THICK CUT BACON, SIDE OF TOAST 11 CHICKEN 'n rice PORRIDGE CELERY, POACHED EGG, GINGER CONDIMENT, CALAMANSI SHMALTZ 9 COCONUT TOAST PANDAN JAM, KECAP MANIS 8 SMOKED SALMON BENEDICT POACHED EGGS, TEXAS TOAST, CUCUMBER, HOLLANDAISE SAUCE 14 AVOCADO GRILLED CHEESE (V) MILK BREAD, CHEESE BLEND, MUSTARD, PEPPER JAM, FRENCH FRIES 12 LONGGANISA BURGER FRIED EGG, HOUSE MADE PORK PATTY, HAWAIIAN BUN, FRENCH FRIES 12 B.L.T. SANDWICH LETTUCE, PAIN DE MIE, GARLIC MAYO, TOMATO, FRENCH FRIES 12 SHRIMP LUMPIA SPICY VINEGAR [ADD SEA URCHIN +5] 9 THREE LEAVES SALAD SPICED PEANUTS, EGGPLANT AGRIDOLCE , HERB VINAIGRETTE 12 MAAM SIR BRUNCH PLATE 16 CHOICE OF: LONGGANISA / TOCINO / SPAM 2 FRIED EGGS CHOICE OF: FRIED GARLIC RICE or GREEN SALAD CHOICE OF: PORRIDGE or PANCAKES HANGOVER FRIED RICE CHINESE SAUSAGE, EGG, SMOKED FISH, GINGER, SCALLION 13 SPICY vegetable HASH (V) TOFU, SUMMER SQUASH, POTATO, GARLIC RICE 14 SIZZLING SISIG GRILLED PIG’S HEAD, ONION, CHILI VINEGAR [ADD EGG +3] 16 CHICKEN ADOBO SOY BRAISED CHICKEN, VINEGAR, FRIED EGG, GARLIC RICE 14 FRIED MILKFISH SWEET AND SOUR SAUCE, FRIED EGG, GARLIC RICE 14 (V) – INDICATES THE DISH IS VEGETARIAN OR CAN BE MADE VEGETARIAN SIDES GARLIC RICE 3 PINEAPPLE-CURED TOCINO 7 GREEN SALAD 6 TWO EGGS 7 HOUSE-MADE LONGGANISA 7 FRENCH FRIES 5 DRIED FISH 4 SIDE OF BACON 5 * * * We use peanuts, shrimp, meat, eggs, wheat & dairy products in our preparations.
    [Show full text]
  • Catering Menu
    Catering Menu • Nipa Hut requires a minimum of 2 weeks notice • All payments are due 2 weeks before the event prior to the event • Menu suggestions are welcomed (not limited to • Nipa Hut is only available on Saturdays and what’s on the menu) Sundays, for the time being • Call Merelyn directly at 307-214-2865 (leave a • Only events that are within Cheyenne’s city limit message or the best time to call is weekends or • Catered events are subject to an 8% setup fee after 5pm during the weekday) or a 15% setup and serving fee. A 6% sales tax • Mailing information: Nipa Hut, P.O. Box 20902, will also be applied (catered events on FE Cheyenne, WY 82003 Warren Base are sales tax exempt) • Cancelations can be made before payment CATERING REQUEST INFORMATION Name: Location of event: Address: Estimated # of attendees: Contact #: What type of event: Day of event: Theme of event: Time: MAIN DISHES ADOBO $45.00 / pan (serves 15) PINEAPPLE CHICKEN $45.00 / pan (serves 15) Pork ribs or chicken slow-cooked in a marinade of soy sauce, Chicken pieces cooked in coconut milk and pineapple garlic, onions, ginger, and vinegar. BAKED CHICKEN $45.00 / pan (serves 15) PORK TOCINO $45.00 / pan (serves 15) Breaded then baked chicken, served with Nipa Hut Pan-fried sweet pork dish, garnished with green onions sweet’n’sour sauce. BEEF KALDERETA $55.00 / pan (serves 15) GINILING Chicken or Pork: $45.00 / pan (serves 15) Beef chunks slow-cooked in a spicy creamy tomato sauce and Beef: $50.00 / pan (serves 15) coconut milk with chunks of potatoes, carrots, bell peppers, Sautéed ground meat cooked in tomato sauce with peas, garbanzo beans, and hot peppers.
    [Show full text]
  • Filipino Cuisine; a Blending of History
    RECIPE Maruya (Plantain with Jackfruit Fritters) Ingredients: 1 cup all purpose flour ½ cup sugar TasteTRENS PROCTS N MORE FROM NEL ES® FOOS gy 1 tsp. baking powder l ¼ tsp. salt 1 egg March 2018 1 cup fresh milk 2 Tbsp. melted butter CULINARY SPOTLIGHT 1 cup vegetable oil 5-6 pieces of plantain (saba) bananas, Filipino Cuisine; A Blending Of History ripe but firm, peeled and mashed Numerous indigenous Philippine cooking North America and spread to Asia in the 1 ½ cups of jackfruit (langka), diced methods have survived the many foreign 15th century. The Spanish also brought influences brought about either by trade, varied styles of cooking, reflecting the Directions: contact, or colonization. different regions of their country. Some 1. In a bowl, sift together flour, ¼ cup of these dishes are still popular in the of the sugar, baking powder, and salt. 2. In a larger bowl, beat egg. Add The first and most persistent food influence Philippines, such as callos, gambas, and milk, butter and whisk together until was most likely from Chinese traders who paella. were already present and regularly came blended. to Philippine shores. They pre-dated Some other delicacies from Mexico also 3. Add flour mixture to milk mixture Portuguese explorer Ferdinand found their way to the Philippines and stir until just moistened. Do not Magellan’s landing on due to this colonial period. overmix! Homonhon Island in Tamales, pipian, and 4. Mix the bananas and jackfruit in a 1521 by as many as balbacoa are a few separate bowl and combine with the batter mixture.
    [Show full text]
  • H0oaz2yeqqyb8n5tatee Jaleo Events Collateral
    Tapas: (noun): small Spanish savory dishes meant for sharing Pulpo a feira Maestro Alfonso Coca con Erizos de mar é by Semi Private Bibliotheca José Andrés Paella Grill Paella Side (PDR) Sherry Main Dining Terrace Lounge THE CONCEPT VENUE SETUP MAX CAPACITY Jaleo brings alive the spirit and flavors of Spain with a menu reflecting Restaurant Buyout Reception 250 the rich regional diversity of classical and contemporary Spanish cuisine, under the direction of renowned chef José Andrés. Restaurant Buyout Seated 220 THE FLAVORS Main Dining Reception 240 Jaleo offers an impressive assortment of tapas, the traditional small Main Dining Seated 160 dishes of Spain, as well as savory paellas, creative cocktails, superb sangrias and a fine selection of Spanish wines and sherries in a vibrant Sherry Lounge Reception 45 and comfortable atmosphere. Sherry Lounge Seated Please Inquire HOURS CONTACT Semi-Private - Paella Side Reception 60 Sun-Thurs: 12:00pm – 11:00pm Event Sales Manager, JR Hinson Semi-Private - Paella Side Seated 60 Fri & Sat: 12:00pm – Midnight [email protected] 702.698.7957 Terrace Seated 40 The Cosmopolitan of Las Vegas, Level 3 3708 Las Vegas Boulevard South Bibliotheca (PDR) Seated 11 Las Vegas, NV 89109 CELEBRATE WITH JALEO At Jaleo, we’re always in the spirit of celebrating, and we offer special menus and private party spaces of any size and style to suit the needs of you and your guests. No matter what the occasion, our talented staff will help you create a unique and unforgettable event. Full Buyout Main Dining This Jaleo location was nominated for a James Beard award for interior design Rich with colorful textiles and centered between our festive luchadore bull head in 2011.
    [Show full text]
  • 11 2019 MENU for IT.Xlsx
    Brent International School Manila NOVEMBER 2019 BREAKFAST MENU MAIN CAFETERIA Monday Tuesday Wednesday Thursday Friday 4 5 6 7 8 BEEF TAPA BEEF TAPA BEEF TAPA BEEF TAPA BEEF TAPA BACON CORNED BEEF HASH CORNED BEEF HASH CORNED BEEF HASH BACON CHICKEN CHIPOLATA PORK LONGANISA RECADO CHICKEN FRANKS FARMERS MEATLOAF CHICKEN RECADO SPANISH MILKFISH SAUTEED TUNA AND DAING NA BANGUS SARDINES CRISPY DANGGIT CABBAGE CHAMPORADO WITH DILIS PANCAKE BITES FRENCH TOAST PLAIN WAFFLE BLUEBERRY PANCAKE BREAKFAST BURRITO ONION AND TOMATO PLAIN SCRAMBLE EGG SPANISH OMELETTE OMELETTE PLAIN SCRAMBLED EGG CHEESE OMELETTE FRIED EGG FRIED EGG FRIED EGG FRIED EGG FRIED EGG PLAIN AND GARLIC RICE PLAIN AND GARLIC RICE PLAIN AND GARLIC RICE PLAIN AND GARLIC RICE PLAIN AND GARLIC RICE YOGURT AND CEREALS YOGURT AND CEREALS YOGURT AND CEREALS YOGURT AND CEREALS YOGURT AND CEREALS SEASONAL FRUIT PLATE SEASONAL FRUIT PLATE SEASONAL FRUIT PLATE SEASONAL FRUIT PLATE SEASONAL FRUIT PLATE 11 12 13 14 15 BEEF TAPA BEEF TAPA BEEF TAPA BEEF TAPA BEEF TAPA BACON CORNED BEEF HASH CORNED BEEF HASH CORNED BEEF HASH BACON BOCKWURST SAUSAGE BELL PEPPER LYONNER ITALIAN GARLIC SAUSAGE BREAKFAST SAUSAGE CURRYWURST SAUSAGE SAUTEED TUNA AND ONION FISH TINAPA DAING NA BANGUS TORTANG DULONG RELLENONG BANGUS CARAMEL FRENCH TOAST STRAWBERRY PANCAKE PLAIN WAFFLE PANCAKE BITES CHEESE WAFFLE CRAB MEAT OMELETTE VEGETABLE OMELETTE SHRIMP OMELETTE HAM AND CHEESE OMELETTE TUNA OMELETTE FRIED EGG FRIED EGG FRIED EGG FRIED EGG FRIED EGG PLAIN AND GARLIC RICE PLAIN AND GARLIC RICE PLAIN AND GARLIC
    [Show full text]
  • Appetizers – Pulutan
    APPETIZERS – PULUTAN • LUMPIA SHANGHAI – Your choice of PORK OR CHICKEN, . Served with Spicy Sweet & Sour sauce or Cane Vinegar Garlic dipping sauce. 9.95 • SEAFOOD GINATAANG KUHOL - (REAL ESCARGOT / CULTURED SNAILS) Sauteed in garlic, onions, ginger and coconut milk. Served on a wonderful coconut base broth with chili leaves and fresh baby spinach. 13. 5 SEASONAL (Gluten Free) • SEAFOOD CALAMARES – BREADED SQUID SERVED WIT H COCKTAIL OR TARTAR SAUCE 13.50 SEASONAL • ONE MEDIUM CRISPY PATA/ PORK HOCK - deep fried pork hock / PIGS FEET Crispilicious skin outside and tender and juicy on the inside. - 18.75 ( GF) • PORK TOKWA AT LECHON –Fried tofu & Lechon kawali (Crispy pork belly) topped with soy sauce and Cane Vinegar. 13.95 (Gluten Free) • PORK TOKWA AT TENGA – Fried tofu & steamed pigs ears ) topped with soy sauce and Cane Vinegar. 14.95 (Gluten Free) • PORK SIZZLING PORK SISIG – A traditional Filipino method of preparing sizzling pork. Marinated with ginger, onions, soy sauce, vinegar, lemon, and jalapeno. Twice cooked, griddled then, chopped and griddled again. Topped with a touch of mayonnaise. 13. 95 Add two eggs for 2.5 Specify if you want mild, medium or spicy (We only use quality lean pork meat) (Excellent as a main entrée also) • SIZZLING CHICKEN SISIG – Sisig has been one of the best creations in Filipino cuisine. Marinated with ginger, onions, soy sauce, vinegar, lemon, and jalapeno. Twice cooked, griddled then, chopped and griddled again. Topped with a touch of mayonnaise. 13. 95 Add two eggs for 2.5 Specify if you want mild, medium or spicy • PORK SIZZLING SISIG PIG EARS – Cooked SISIG style.
    [Show full text]
  • Chowking Allergens 12X18
    USA Allergen Information USA & Canada canada only Wheat/ Soy Egg Milk/ Peanut Tree Nut Fish Shellfish/ Sesame Sulfite menu item Gluten Dairy Crustacean A. DIMSUM & SIDES Asado Siopao Bola-Bola Siopao Steamed Siomai Fried Siomai Fried Lumpiang Shanghai Fried Tofu B. NOODLES & CONGEE Beef Wonton Noodles Chicken Mami Pancit Canton – ala carte Congee Chopsuey C. BREAKFAST CHOW (with Garlic Rice and Fried Egg) Breakfast: Fried Bangus Breakfast: Longanisa Breakfast: Tocino Breakfast: Fried Bangus and Longanisa Breakfast: Fried Bangus and Tocino Breakfast: Longanisa and Tocino D. LAURIAT, 1-ENTRÉE (with steamed rice, pancit canton and 2 pieces Buchi) Lauriat: Chinese Style Fried Chicken Lauriat: Garlic Chicken Lauriat: Chopsuey Lauriat: Lumpiang Shanghai Lauriat: Fried Bangus E. LAURIAT, 2-ENTRÉE (with steamed rice, pancit canton and 2 pieces Buchi) Lauriat: CSFC and Garlic Chicken Lauriat: CSFC and Chopsuey Lauriat: CSFC and Lumpiang Shanghai Lauriat: CSFC and Fried Bangus Lauriat: Garlic Chicken and Chopsuey Lauriat: Garlic Chicken and Lumpiang Shanghai Lauriat: Garlic Chicken and Fried Bangus Lauriat: Chopsuey and Lumpiang Shanghai Lauriat: Chopsuey and Fried !Bangus Lauriat: Lumpiang Shanghai and Fried Bangus F. EXTRA Steamed Rice Garlic Rice Chinese Style Fried G. DRINKS AND DESSERTS Black Jelly Sesame Balls (Buchi) Halo-Halo Hot Taho Jasmine Calamansi Tea Thai Tea H. CONDIMENTS Chiu Chow Chili Oil Lemon Juice Spiced Vinegar Soy Sauce Sweet and Sour Sauce, packet Siopao Sauce Tofu Sauce Contain Allergen DISCLAIMER: Chowking’s manufacturing and kitchen operations may involve the use of shared cooking equipment, May contain Allergen due to shared equipments / facilities in the restaurant preparation areas, packaging, tools and utensils which come in contact with or contain allergens.
    [Show full text]