18 Servings INGREDIENTS • for the Asado Filling: (Good for 30 Large

Copy Link

Puto Pao https://www.youtube.com/watch?v=M-2B9yOVUgg 18 servings INGREDIENTS • For the asado filling: (good for 30 large puto) • 500 grams ground pork • 1 tablespoon oil • 4 cloves of garlic, minced • 1 red onion, minced • 2 tablespoons soy sauce • 2 tablespoons oyster sauce • 1 tablespoon cornstarch • 2 tablespoons brown sugar • 2 tablespoons water • • For the puto pao: (yields 18 large puto) • 1 ½ cup cake flour ** • 1 ½ teaspoon baking powder • ½ cup sugar • ¾ cup water • For the meringue: • 4 egg whites • ¼ cup sugar • For the toppings: • salted egg, thinly sliced • grated cheese DIRECTIONS • To prepare the asado filling, heat some oil in a pan. Saute the onion and garlic until fragrant. Add the gound pork and saute with the other ingredients. Cook until the meat is lightly browned. Add the soy sauce, oyster sauce and brown sugar. Stir until all the ingredients are fully-combined. • Make a slurry by dissolving cornstarch in water in a small bowl. Pour the slurry to the asado filling to thicken. Stir to combine well. Set aside and let it cool. • To make the puto batter, strain the cake flour, baking powder and white sugar in a bowl to remove lumps. Mix it well. Add the water little by little while mixing until you reach the desired consistency. Set aside. • To make the meringue, place the egg whites in a large bowl and whip using high speed until frothy. Add the sugar little by little while whipping. Continue whipping until you reach stiff peaks. • Fold the meringue in the puto batter in three parts. Make sure that the meringue is well incorporated with the puto batter. • Prepare the puto moulders by lining them with cupcake liners. Pour half of the mould with puto batter. Add some asado filling and then pour the rest of the mould with puto batter. Add your desired toppings. Salted egg, grated cheese and some asado filling were used in this recipe. • Arrange the puto moulds in a steamer. Make sure to cover the steamer lid with a cloth to prevent water from dripping into the puto pieces. Steam for 10 to 12 minutes using medium heat. • After 12 minutes, do the fork test to check if the puto paos are fully cooked. Remove the puto pieces from the steamer and transfer to a serving plate. • Remove the cupcake liner before eating. Enjoy! ** Cake flour substitute: 1 cup AP flour – 2 Tablespoons AP flour + 2 Tablespoons cornstarch or arrowroot = 1 cup cake flour .

Recommended publications

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
Request for Quotation Rfq 2021-86

Republic of the Philippines Province of Bataan CITY OF BALANGA OFFICE OF THE BIDS AND AWARDS COMMITTEE REQUEST FOR QUOTATION (SMALL VALUE PROCUREMENT) RFQ 2021-86 The City Government of Balanga, through its Bids and Awards Committee (BAC), invites suppliers/manufacturers/distributors/contractors to submit Proposals specific for the project below: Control / PR #: 100-21-005-0674 Title: Supply and Delivery of Meals for COVID-19 Inter-Agency Task Force monitoring team of the City of Balanga for the period of June to September, 2021 Approved Budget for the Contract: ₽ 255,600.00 Contract Period: June to September, 2021 Publication Date: May 13 to 18, 2021 Deadline for Submission of Proposals: May 19, 2021 at 3:00 P.M. Opening of Proposals: May 19, 2021 at 4:00 P.M. Procurement will be conducted through Small Value Procurement, an alternative method of procurement specified and prescribed under Rule XVI (Alternative Methods of Procurement), Section 53.9 of the Revised Implementing Rules and Regulations of Republic Act No. 9184 (RA 9184), otherwise known as Government Reform Procurement Act. Interested suppliers are required to submit the following requirements: (1) valid Mayor’s/Business Permit; (2) PhilGEPS Registration Number; (3) Income/Business Tax Return; (4) Omnibus Sworn Statement; (5) Performance Security; (6) Registration Certificate from SEC, Department of Trade and Industry (DTI) for sole proprietorship, or CDA for cooperatives; and (7) Price Quotation. All documents must be submitted in a sealed envelope showing the control number and title of the project being quoted and must be submitted directly to the BAC Secretariat at the City Planning and Development Office.
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.
Manam-Menu-Compressed.Pdf

Manam prides itself in serving a wide variety of local comfort food. Here, we’ve taken on the challenge of creating edible anthems to Philippine cuisine. At Manam, you can find timeless classic meals side-by-side with their more contemporary renditions, in servings of various sizes. Our meals are tailored to suit the curious palates of this generation’s voracious diners. So make yourself comfortable at our dining tables, and be prepared for the feast we’ve got lined up. Kain na! E n s a la d a a n Classics g Twistsf K am a ti s & Ke son Pica-Pica Pica-Pica g Puti S M L s S M L g in Streetballs of Fish Tofu, Crab, & 145 255 430 Caramelized Patis Wings 165 295 525 R id Lobster with Kalye Sauce u q Pork Ear Kinilaw 150 280 495 gs r S in pe Beef Salpicao & Garlic 180 335 595 W ep is & P k Cheddar & Green Finger 95 165 290 at alt la P chy S k Gambas in Chilis, Olive Oil & Garlic 185 345 615 Chili Lumpia Lu d Crun la m e u p iz B ia l Baby Squid in Olive Oil & Garlic 160 280 485 ng e n Deep-Fried Chorizo & 145 265 520 B m o i a r Kesong Puti Lumpia co r a Crunchy Salt & Pepper Squid Rings 160 280 485 l a h E C c x i p h Lumpiang Bicol Express 75 130 255 r C Tokwa’t Baboy 90 160 275 e s s Fresh Lumpiang Ubod 75 125 230 Chicharon Bulaklak 235 420 830 G isin g G Dinuguan with Puto 170 295 595 is in g Balut with Salt Trio 65 110 170 Ensalada & Gulay Ensalada & Gulay S M L S M L Pinakbet 120 205 365 Adobong Bulaklak ng Kalabasa 120 205 365 Okra, sitaw, eggplant, pumpkin, Pumpkin flowers, fried tofu, tinapa an Ensalad g Namn tomatoes, pork bits, bagoong,
Bid Notice Abstract

Help Bid Notice Abstract Invitation to Bid (ITB) Reference Number 3179629 Procuring Entity DEPARTMENT OF EDUC ATION DIVISION OF ESC ALANTE C ITY Title C ATERING SERVIC ES for the Grade 4 Mass Training of Teachers for the Implementation of K to 12 Basic Education Program on June 7 – 13, 2015 at EPSTEMPC O Function Hall and Gabriela Hall of DepED Divis Area of Delivery Negros Occidental Solicitation Number: 0022015 Status Failed Trade Agreement: Implementing Rules and Regulations Associated Components 1 Procurement Mode: Public Bidding Classification: Goods Category: Food Stuff Bid Supplements 0 Approved Budget PHP 472,500.00 for the Contract: Document Request List 0 Delivery Period: 7 Day/s Client Agency: Date Published 12/05/2015 Contact Person: Sylvia Berden Velarde BAC C hairperson Varca St., Brgy. Balintawak Last Updated / Time 20/05/2015 10:17 AM Escalante C ity Negros Occidental Philippines 6124 Closing Date / Time 19/05/2015 14:00 PM 634540746 634540746 [email protected] Description INVITATION TO BID DepED Division of Escalante C ity, through its Bids and Awards C ommittee (BAC ), invites eligible Seminar/Training C aterers to bid for the C ATERING SERVIC ES for the Grade 4 Mass Training of Teachers for the Implementation of K to 12 Basic Education Program on June 7 – 13, 2015 at EPSTEMPC O Function Hall and Gabriela Hall of DepED Division of Escalante C ity, Escalante C ity, Negros Occidental funded by the National Government. No. of Participants 150 pax Budget per Head Php 450.00 No. of Days 7 C D Total ABC Php 472,500.00 Bidding will be conducted through open competitive bidding procedures using nondiscretionary pass/fail criteria as specified in the Implementing Rules and Regulations of R.A.
Mormona Grāmata

MORMONA GRĀMATA VĒL VIENA LIECĪBA PAR JĒZU KRISTU Mormona GrÇmata VîL VIENA LIEC±BA PAR JîZU KRISTU Mormona GrÇmata ATRAKSTS, RAKST±TS UZ PLÅKSNîM AR MORMONA ROKU, øEMTS NO NEFIJA PLÅKSNîM ·is ir sa¥sinÇjums no pieraksta par Nefija tautu un ar¥ par lamanie- ‰iem. Rakst¥ts lamanie‰iem, kuri ir Israïla nama atlikums, un ar¥ jdam un cittic¥bniekam. Rakst¥ts saska¿Ç ar pavïli un ar¥ ar atklÇs- mes un pravietojuma garu. Uzrakst¥ts un aizz¥mogots, un noglabÇts Tam Kungam, lai plÇksnes nevarïtu tikt izn¥cinÇtas. Lai parÇd¥tos ar Dieva dÇvanu un spïku to iztulko‰anai. Aizz¥mogotas ar Moronija roku un noglabÇtas Tam Kungam, lai parÇd¥tos noteiktÇ laikÇ caur cittic¥bnieku,—tÇdï∫ ‰is tulkojums ir ar Dieva dÇvanu. Sa¥sinÇjums, ¿emts ar¥ no Etera grÇmatas, kas ir pieraksts par Jareda tautu, kura tika izkl¥dinÇta tajÇ laikÇ, kad Tas Kungs sajauca ∫auÏu valodu, kad tie bvïja torni, lai sasniegtu debesis; kas ir, lai parÇd¥tu Israïla nama atlikumam, kÇdas lielas lietas Tas Kungs ir dar¥jis priek‰ vi¿u tïviem; un lai vi¿i varïtu zinÇt TÇ Kunga der¥bas, lai vi¿i netiktu atmesti uz mÏiem; un ar¥ lai pÇrliecinÇtu jdu un cittic¥bnieku, ka Jïzus ir Kristus,MÏ¥gais Dievs, kur‰ pasludina Sevi visÇm tautÇm; un tÇ, ja ‰eit ir k∫das, tÇs ir cilvïku k∫das, tÇdï∫ nenosodiet Dieva lietas, lai js varïtu tikt atrasti par neaptraip¥tiem Kristus soÆa krïsla priek‰Ç. SÇkotnïji no plÇksnïm uz ang∫u valodu tulkojis DÏozefs Smits, jaunÇkai. Pirmais izdevums ang∫u valodÇ publicïts Palm¥rÇ, øujorkas ‰tatÇ, ASV, 1830.
Weekend Buffet Byaheng Filipinas Flavors of Mindanao

WEEKEND BUFFET BYAHENG FILIPINAS FLAVORS OF MINDANAO AUGUST 19, 2016 FRIDAY APPETIZER BASIL CRAB CAKES PORK MEATBALLS W/ CHILI SAUCE SALAD CREAMY POTATO SALAD W/ CRISPY BACON MINDANAO PRIDE POMELO SALAD UBOD SALAD W/ PINEAPPLE MIXED GREEN SALAD W/ CONDIMENTS & DRESSING BREAD AND BUTTER SOUP CREAMY CHICKEN MACARONI SOUP SINIGANG NA SALMON SA MANGGA CARVING STATION PATA HAMONADA SIZZLING STATION PORK/ LENGUA MAIN COURSE RELLENONG BANGUS WRAPPED IN LEAVES MANOK SA GATA IN MINDANAO COTABATO BEEF SININA CHOPSUEY NG MISAMIS BAM-I GUISADO PLAIN RICE DESSERT SUMAN SAPIN-SAPIN KUTCHINTA MAJA FIESTA FRESH FRUIT PLATTER WEEKEND BUFFET BYAHENG FILIPINAS FLAVORS OF LUZON AUGUST 20, 2016 SATURDAY APPETIZER STUFFED ROLL BREAD SPICY CHICKEN WINGS SALAD KILAWIN NA ISDA CHICKEN POTATO SALAD AMPALAYA SALAD W/ CRISPY FRIED DILIS MIXED GREEN SALAD W/ CONDIMENTS & DRESSING BREAD AND BUTTER SOUP CRAB, SHRIMP & CORN SOUP NILAGANG BAKA CARVING STTAION ILOCOS BAGNET CREPE STATION BUKO, MANGO, BANANA MAIN COURSE RELLENONG BANGUS CHICKEN AFRITADA PINOY BEEF SALPICAO W/ VEGETABLE BIHON GUISADO ADOBO FRIED RICE W/ EGG PLAIN RICE DESSERT PITCHI- PITCHI UBE BIKO MINATAMIS NA SAGING CASSAVA CAKE FRESH FRUIT PLATTER WEEKEND BUFFET BYAHENG FILIPINAS FLAVORS OF VISAYAS AUGUST 21, 2016 SUNDAY APPETIZER KINILAW NA BOLINAO STEAMED BANANA & CAMOTE W/ GINAMOS SALAD NANGKA SALAD CHICKEN MACARONI SALAD LATO AND TOMATO SALAD MIXED GREEN SALAD W/ CONDIMENTS AND DRESSING BREAD AND BUTTER SOUP FISH TINOLA CREAMY SQUASH SOUP CARVING STATION LECHON PORK BELLY OYSTER STATION FRESH; BAKED MAIN COURSE FISH TAUSI FRIED CHICKEN PINOY STYLE BEEF KALDERETA SAUTEED STRING BEANS W/ PORK PANCIT CANTON PLAIN RICE DESSERT MANGO BUKO PANDAN NILATIK NA SAGING UBE PUTO CASSAVA CAKE FESH FRUIT PLATTER.
Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition

applied sciences Review Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition Przemysław Tomasik 1,* and Piotr Tomasik 2,3 1 Department of Clinical Biochemistry, Paediatric Institute, College of Medicine, Jagiellonian University, 30-663 Krakow, Poland 2 Department of Chemistry & Physics, Agricultural University, 31-459 Krakow, Poland; [email protected] 3 Nantes Nanotechnological Systems, 57-900 Bolesławiec, Poland * Correspondence: [email protected]; Tel.: +48-887-729-907 Received: 16 January 2020; Accepted: 17 February 2020; Published: 21 February 2020 Abstract: The review covers achievements and developments in the field of probiosis and prebiosis originating from sources other than dairy sources, mainly from plant material like cereals. The actual definitions of probiotic microorganisms, prebiotic, and postbiotic compounds and functional food are discussed. The presentation takes into account the relations between selected food components and their effect on probiotic bacteria, as well as effects on some health issues in humans. The review also focuses on the preservation of cereals using probiotic bacteria, adverse effects of probiotics and prebiotics, and novel possibilities for using probiotic bacteria in the food industry. Keywords: consumer preferences; functional food; nutraceuticals; probiosis; taste 1. Introduction Food that improves human’s life and cures diseases is a concept that has many faces. One of the most complicated loops is: nutrient (prebiotic), which is treated by specific bacteria (probiotic) and products
Background the Philippines Is an Archipelago (Chain of Islands) Comprised of Over 7,100 Islands in the Western Pacific Ocean. Or

Beatriz Dykes, PhD, RD, LD, FADA Background The Philippines is an archipelago (chain of islands) comprised of over 7,100 islands in the western Pacific Ocean. Originally inhabited by indigenous tribes such as the Negroid Aetas and the pro-Malays. Beginning in 300 BC up to 1500 AD, massive waves of Malays (from Malaysia, Sumatra, Singapore, Brunei, Burma, and Thailand) immigrated to the islands. Arab, Hindu and Chinese trading also led to permanent settlements during by these different groups during this period. In 1521, Spain colonized the Philippines, naming it after King Phillip II and bringing Christianity with them. The Spanish colonization which lasted 350 years, imparted a sense of identification with Western culture that formed an enduring part of the Philippine consciousness, unmatched anywhere else in Asia. The prevalence of Spanish names to this day (common first names like Ana, Beatriz, Consuelo, Maria and last names as Gonzales, Reyes, and Santos) reflects this long-standing influence of the Spanish culture. The United States acquired the Philippines from Spain for 20 million dollars after winning the Spanish-American war through the Treaty of Paris in 1898, introducing public education for the first time. During this period, health care, sanitation, road building, and a growing economy led to a higher standard of living among Filipinos and the Philippines became the third largest English speaking country in the world. Above all, the US occupation provided a basis for a democratic form of government. World War II had the Filipinos fighting alongside the Americans against the Japanese. The Death March and Corregidor became symbolic of the Philippine alliance with the United States.
Food Safety Practices Among Native Delicacy Producers and Vendors In

Asia Pacific Journal of Education, Arts and Sciences, Vol. 4 No. 2, April 2017 _________________________________________________________________________________________________________ Asia Pacific Journal of Food Safety Practices among Native Delicacy Education, Arts and Sciences Producers and Vendors in the Public Market of Vol. 4 No. 2, 95-102 April 2017 Bayambang in Pangasinan, Philippines P-ISSN 2362-8022 E-ISSN 2362-8030 www.apjeas.apjmr.com Catalina C. Platon, Raquel C. Pambid*, Evelyn Lomboy Pangasinan State University, Philippines *[email protected] Date Received: March 2, 2017; Date Revised: April 29, 2017 Abstract -Unsafe food causes many acute and particularly known in Asia. It is a common snack in life-long diseases, ranging from diarrheal diseases to the country so they can stay away from unhealthy various forms of cancer. This study determined the options like fries and chips. Filipinos have created food safety practices and measures among native cake many different kinds of rice cakes. In local language, vendors and producers, described the profile of the it is called kakanin, derived from the word kanin, subjects in the public markets and enumerated the meaning prepared rice. Puto is derived from Indian common native delicacies sold in the market and its cuisine puttuand it is the most preferred rice cakes in economic viability. Described the safety food Pangasinan particularly in Bayambang. Puto can be practices and measures of the producers and vendors eaten alone as a snack, typically flavored with cheese, in terms of: cleaning the materials and the butter or butter substitute, or freshly grated mature workplace; formulation; cooking; food handling; coconut meat. It is also an accompaniment to a packaging; labeling; storage; vending and finally number of savory dishes, and as dessert in gatherings identified the factors for non-compliance of the safety and festivities [1].
Manila Mart Catering Menu

DESSERTS Leche Flan 27 Cassava Cake 27 Whole (Bilao) Puto 1/2 - 13.75 | Whole - 25 Whole (Bilao) Puto with Salted Duck Eggs 1/2 - 16.25 | Whole - 29 Whole (Bilao) Biko 1/2 - 15.00 | Whole - 27 Whole (Bilao) Sapin-Sapin 1/2 - 14.25 | Whole - 26 Whole (Bilao) Ube Kalamay 1/2 - 14.25 | Whole - 26 Ginataang Bilo-Bilo 45 Ube Halaya 29 Ube Biko 25 Maja Blanca 25 Bibingka na Latik 15 | 27 Kutsinta 15 (25pcs) | 26 (50pcs) MANILA MART Pichi Pichi (cheese or grated coconut) 15 (25pcs) | 27 (50pcs) Turon 25 (25pcs) | 49 (50pcs) CATERING MENU PARTY PACKAGES WWW.MANILAMART.COM - NO DISH SUBSTITUTIONS PLEASE - PARTY PACK FOR 16 | $125 - $7.81 / PERSON @MANILAMARTBELTSVILLE Choice of Small Tray: Bihon or Spaghetti 50pcs Pork OR Beef Shanghai (Beef + $3.00 up charge) /MANILAMART 20pcs Chicken Inasal OR Crispy Fried Chicken Choice of Small Tray: Cassava Cake, Pichi-Pichi, Leche Flan BIT.LY/2P1ZHKP PARTY PACK FOR 24 | $195 - $8.13 / PERSON C h oice of Medium Tray: Bihon or Spaghetti HOURS OF OPERATION: 50pcs Pork OR Beef Shanghai (Beef + $3.00 up charge) TUES - SAT 10:00AM - 7:00PM (KITCHEN CLOSES @ 6PM) 26pcs Chicken Inasal OR Crispy Fried Chicken SUN 9:00AM - 6:00PM (KITCHEN CLOSES @ 3:00PM) Choice of Small Tray: Chop Suey or Sauteed Beans & Squash Choice of Small Tray: Cassava Cake, Pichi-Pichi, Leche Flan PLEASE GIVE US AT LEAST A WEEK ADVANCE NOTICE FOR ALL CATERING PARTY PACK FOR 32 | $230 - $7.19 / PERSON ORDERS. PLEASE SCHEDULE AN APPOINTMENT OR EMAIL US AT C hoice of Medium Tray: Bihon or Spaghetti [email protected] FOR LARGER ORDERS.
Christmas Is in the Air!

CHRISTMAS IS IN THE AIR! Hohoho Merry Christmas! WHAT IS CHRISTMAS? Christmas is celebrated to remember the birth of Jesus Christ, who Christians believe is the Son of God. The name 'Christmas' comes from the Mass of Christ (or Jesus). A Mass service (which is sometimes called Communion or Eucharist) is where Christians remember that Jesus died for us and then came back to life. The 'Christ- Mass' service was the only one that was allowed to take place after sunset (and before sunrise the next day), so people had it at Midnight! So we get the name Christ-Mass, shortened to Christmas. Christmas is now celebrated by people around the world, whether they are Christians or not. It's a time when family and friends come together and remember the good things they have. People, and especially children, also like Christmas as it's a time when you give and receive presents! 1. Starting Christmas in the -ber months If you look up “longest Christmas season in the world”, the Philippines will come up as a result. For most, Christmas starts in December. But for Filipinos, Christmas starts the moment it’s September. There’s no textbook explanation for why we celebrate Christmas so early, but there are theories. Perhaps it’s because of our predominantly Catholic beliefs. 2. Setting up a Belen In most countries, nativity scenes – also known as the belen – are only set up in churches or other religious spaces. But in the Philippines, it’s common to find it everywhere. In fact, every Filipino household will have one set up during the festive season.