1. Meat materials:
* 1000 g – Pork (700g lean, 300g back fat), ground finely
* 100 g – Shrimp meat, cooked and chopped finely (or 10 g shrimp powder)
2. Curing mix:
* 1 T – Salt, refined
* 1 t – Phosphate
* 1/4 cup – Chilled water
3. Extender:
* 1/4 cup – TVP
* 1/2 t – Carageenan
* 1 T – Isolate
* 1/2 cup – Chilled water
4. Seasonings:
* 6 T – Sugar, refined
* 2 T – Garlic, chopped finely
* 1/2 cup – Singkamas, shredded and pressed
* 1/2 cup – Onion, chopped
* 1 t – Ground black pepper
* 1 t – Goyong powder
* 1 pc Egg, medium size
* 1/2 t – MSG
5. Sauce: ( this mixture is being cooked)
* 1 cup – Water
* 6 T – Brown sugar
* 2 T – Modified starch (dissolve in 2 T water)
* 1/2 t – MSG
* 1/2 t – Siling labuyo
* 1 small pc laurel leaf
* 1/2 t – Ground black pepper
6. Procedure:
1. Chill meat. Grind meat and chopped shelled shrimps meat.
2. Combine all ingredients well and mix into meat and shrimp until well blended.
3. Pack in taupee wrapper (3 T per roll).
4. Fry in hot cooking oil (deep fat fry).
5. Serve with prepared sauce.
Filed under: Business
