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    Author: Date: Dish: Section: Yield: Amount: Ingredients Quant Ity Unit Specifications Tamarind Stew (Sinigang)

    Uploaded by

    KyleTy
    This document provides recipes for two Filipino dishes: 1. Sinigang shrimp cocktail with tamarind sauce, which includes soaking and cooking shrimp, vegetables and tamarind to make a soup, then making a tamarind sauce to serve with the soup ingredients. 2. Beef stripe kare kare stuffed courgette rolls, which involves boiling beef tripe, sautéing aromatics, thickening the sauce with rice flour and peanut butter, and using the sauce to stuff courgette ribbons rolled into circles. Both recipes include ingredient lists and instructions.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Author: Date: Dish: Section: Yield: Amount: Ingredients Quant Ity Unit Specifications Tamarind Stew (Sinigang)

    Uploaded by

    KyleTy
    36 views5 pages
    This document provides recipes for two Filipino dishes: 1. Sinigang shrimp cocktail with tamarind sauce, which includes soaking and cooking shrimp, vegetables and tamarind to make a soup, then making a tamarind sauce to serve with the soup ingredients. 2. Beef stripe kare kare stuffed courgette rolls, which involves boiling beef tripe, sautéing aromatics, thickening the sauce with rice flour and peanut butter, and using the sauce to stuff courgette ribbons rolled into circles. Both recipes include ingredient lists and instructions.

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    This document provides recipes for two Filipino dishes: 1. Sinigang shrimp cocktail with tamarind sauce, which includes soaking and cooking shrimp, vegetables and tamarind to make a soup, then making a tamarind sauce to serve with the soup ingredients. 2. Beef stripe kare kare stuffed courgette rolls, which involves boiling beef tripe, sautéing aromatics, thickening the sauce with rice flour and peanut butter, and using the sauce to stuff courgette ribbons rolled into circles. Both recipes include ingredient lists and instructions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    36 views5 pages

    Author: Date: Dish: Section: Yield: Amount: Ingredients Quant Ity Unit Specifications Tamarind Stew (Sinigang)

    Uploaded by

    KyleTy
    This document provides recipes for two Filipino dishes: 1. Sinigang shrimp cocktail with tamarind sauce, which includes soaking and cooking shrimp, vegetables and tamarind to make a soup, then making a tamarind sauce to serve with the soup ingredients. 2. Beef stripe kare kare stuffed courgette rolls, which involves boiling beef tripe, sautéing aromatics, thickening the sauce with rice flour and peanut butter, and using the sauce to stuff courgette ribbons rolled into circles. Both recipes include ingredient lists and instructions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    Sinigang shrimp cocktail with tamarind sauce

    Author: Cabreros, Krisha Mira L. Date: 8/18/2020


    Dish: Sinigang shrimp cocktail Section: GARDMA1 BH02 (2019BOLT)
    with tamarind sauce
    Yield: 2 person Notes:
    Amount
    :

    Ingredients Quant Unit Specifications


    ity
    Tamarind stew (sinigang):
    Tamarind pulp 40 Grams Soaked in a cup of hot water for 15 minutes
    Sinigang mix 20 Grams Souring agent for this recipe is a tamarind soup
    base mix
    Fresh prawns 10 Pieces Peel and devein, but add the head and remove
    later.
    Red onion 1 Piece Peeled and sliced into half
    Tomatoes 3 Pieces sliced into half
    Green chili 1 Piece
    Rice wash or water 4 Cups
    Snake beans 30 Grams Cut 1 inch of the top and bottom part and cut size
    of 3 inches
    Daikon 20 Grams Peeled and sliced daikon about 1/4" thick
    Ginger 15 Grams Peeled and sliced
    Taro 1 Piece
    Water spinach (kang kong or 30 Grams Remove stems
    morning glory)
    Tamarind sauce:
    Tamarind pulp 20 Grams Soaked in a cup of hot water for 15 minutes
    Sinigang mix 10 Grams Souring agent for this recipe is a tamarind soup
    base mix
    Tamarind stock 2 Cups The singing that we made will be the base for
    sauce
    Sugar 2 Tables Adds sweetness to the cocktail
    poon
    Salt 2 Teaspo To balance flavor
    ons
    Cornstarch 3 Tables Thickening agent for the sauce
    poon
    Parsley 10 Grams Garnish
    Tools and Equipment Needed
    Chef Knife 2 Pieces Chef Knife for vegetable and for seafood
    Chopping Board 2 Pieces Chopping Board for vegetable and for seafood
    Saucepan 2 Pieces Saucepan for Sinigang and tamarind sauce
    Weighing Scale 1 Piece To measure the dry ingredients
    Bowls 5 Pieces Medium and small bowl
    Sieve 1 Piece To strain the tamarind stew
    Spatula 3 Pieces To mix the stew and the tamarind sauce
    Liquid Measuring Cup 2 Pieces To measure the liquid ingredients
    Tongs 1 Piece To separate the shrimp and vegetables
    Procedure:
    Sinigang Shrimp

    1. Combine the tamarind, onion, ginger, taro, tomato and water in a small saucepan and

    bring to a boil over high heat.

    2. Strain the tamarind through a strainer and press on the pulp to extract as much water

    as possible. Discard the pump and seeds and return the water to the pan.

    3. Add the string beans, daikon and the shrimp and simmer for 5 to 8 minutes.

    4. Put-in the sinigang mix, kang kong and the chili. Let the kang kong and chili cook using

    the remaining heat in the pot.

    5. Strain the soup base and separate the vegetable and shrimp.

    Tamarind sauce

    6. Put the tamarind in the sauce pan along with the tamarind soup base.

    7. Strain the tamarind through a strainer and press on the pulp to extract as much water

    as possible.

    8. Add the Sinigang mix, Sugar, Salt

    9. Get a cup of broth that you are cooking and add the Cornstarch, mix them well and

    add it to the sauce.

    10. Mix the sauce and wait for it to thicken.

    Plating:

    11. Put the sauce in a glass and top it with the vegetable from the sinigang.

    12. Add the prawns to the side of the glass

    13. Garnish it with parsley

    14. Viola, Enjoy the food.


    Beef Stripe Kare Kare Stuffed Courgette Rolls
    Author: Cabreros, Krisha Date: 8/18/2020
    Mira L.
    Dish: Beef Stripe Kare Section: GARDMA1 BH02 (2019BOLT)
    Kare Stuffed
    Courgette Rolls
    Yield: 2 person Notes:
    Amount:

    Ingredients Quantity Unit Specifications


    Beef Tripe 250 Grams
    Beef Cube 1 Cube Acts as a beef stock for base
    Peanut butter 1/4 cup Processed until smooth and creamy
    Water 5 Cups Warm water
    Annatto Seeds 1/4 Cup
    Onion 1 Piece Peeled and minced
    Garlic 3 Cloves Peeled and minced
    Glutinous Rice Flour 2 Tables Thickening agent for the sauce
    poon
    Cooking Oil 3 Tables To sauté the aromats
    poon
    Ground Black Pepper Pinch To balance flavor
    salt Pinch To balance flavor
    Shrimp Paste 2 Tables Garnish and adds extra flavor to the dish
    Bagoong poon
    Alamang
    Courgette 1 Piece Peel the courgette into ribbons
    Tools and Equipment Needed
    Chef Knife 2 Pieces Chef Knife for vegetable and for meat
    Chopping Board 2 Pieces Chopping Board for vegetable and for meat
    Saucepan 1 Pieces Saucepan for kare kare
    Weighing Scale 1 Piece To measure the dry ingredients
    Bowls 5 Pieces Medium and small bowl
    sieve 1 Piece To strain the annatto seed
    Spatula 3 Pieces To mix the stew
    Liquid Measuring 2 Pieces To measure the liquid ingredients
    Cup
    Peeler 1 Piece To peel the courgette
    Procedure:

    Kare Kare:

    1. Boil the stripe for 1 hour. Discard water and set the tripe aside.

    2. Boil the annatto seeds in the water. Continue to boil for 2 minutes. Set aside.

    3. Sauté the onion and garlic with the oil until onion softens.

    4. Add tripe and Sauté for a minute.

    5. Pour annatto water into the pot while filtering using a kitchen sieve. Let boil.

    6. Add Knorr Beef Cube. Stir and then add peanut paste. Pour remaining water. Boil for

    8 minutes.

    7. Combine rice flour and water. Stir until blended. Pour mixture into the pot.

    8. Stir and continue to cook until the texture of the sauce thickens based on your

    preference.

    9. Season with ground black pepper and salt.

    Courgette:

    1. Using a peeler peel the courgette into ribbons.

    2. Pat down with kitchen towel to remove excess water.

    3. Curl a piece of courgette up into a 3cm circle, secure with a cocktail stick and place
    on a serving platter.

    4. Repeat with the remaining courgette.

    Plating:

    1. Spoon the kare kare mixture into the courgette circles, top with a fold of smoked

    salmon and a couple of lengths of chives to serve.

    2. Sauteed Bagoong for garnishing.

    3. Viola, It’s now ready to serve. Enjoy the food.

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