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Beef Stir-fry Filipino-style #PhilippineRestaurantMenu




Beef Stir-fry Filipino-style #PhilippineRestaurantMenu


This is an easy recipe for the busy people who value their time and lifestyle. The beef (use tender cuts, ribs or any beef parts of your choice) can be sliced and marinated ahead of time making the meat even tastier. Eat the dish alone or serve with rice.


Ingredients:


2 (1/2 pound) beef strip steaks, sliced into thin strips
2 tablespoons cornstarch
2 tablespoons soy sauce
1 1/2 teaspoons white sugar
3 tablespoons olive oil
1 sweet onion, chopped
2 cloves garlic, crushed
1 tablespoon oyster sauce
salt and pepper to taste
1 pound snow peas
3/4 cup green peas
1 carrot, sliced
2 stalks celery, sliced
1 red bell pepper, seeded and cut into chunks
1/4 cup oil for deep frying

Procedures:

(1) Place the sliced steak in a large bowl. Sprinkle the cornstarch over the beef slices and mix to coat.

(2) Whisk the soy sauce and sugar together in a small bowl until the sugar dissolves; pour over the beef slices. Mix and marinate in the refrigerator for at least 2 hours or overnight.

(3) Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, 5 to 7 minutes. Stir the oyster sauce into the onion and garlic; season with salt and pepper. Add the snow peas, green peas, carrot, celery, and red bell pepper; cook and stir until the vegetables are slightly tender, yet still crisp, 7 to 10 minutes. Remove the skillet from the heat.

(4) Heat 2 tablespoons oil in a separate skillet. Remove the beef from the marinade, shaking off any excess moisture; discard the marinade. Fry the beef slices in the hot oil to your desired degree of doneness, 3 to 5 minutes per side for medium. Add the cooked beef to the vegetable mixture and mix well. Serve hot.

Grilled Chicken #PhilippineRestaurantMenu




Grilled Chicken #PhilippineRestaurantMenu


Ingredients:

* salt to taste
* 4 stalks lemongrass, julienned
* 1 roasting chicken, quartered.
* 1 tsp fresh coarse ground black pepper
* chili pepper flakes
* 1 lemon, juice of, extracted
* 1 lime, juice of, extracted
* 1 tsp salt
* 2 tbsp garlic, minced
* 1/4 c annatto seeds, soaked in 1/4 c water
* 1/4 c garlic butter, melted

Procedures:

1). Combine the juices of lemon and lime, divide in 2 equal parts.

2). Marinate chicken overnight in salt, lemon grass, garlic, pepper, half lime and lemon juice mixture.

3). Mix marinade with the water that has been used to soak the annato seeds and margarine.

4). Pour the mixture in a saucepan, bring to a rolling boil for 5 to 10 mins.

5). Adjust seasoning with salt and pepper flakes if desired.

6). Barbecue chicken over hot coals or grill brushing it with the prepared mixture, cook to desired result. Enjoy!



Gourmet Foods Provide Best Feelings At The Table #PhilippineRestaurantMenu






Gourmet Foods Provide Best Feelings At The Table #PhilippineRestaurantMenu

You love eating and this is one of the best feelings of life for sure. Am not talking about the foodies but even if you are quite enthusiastic in experimenting various types of food, then it's quite okay. There are so many types of fast foods available in today's market that it is undeniably hard to resist yourself. To talk about the fast foods, how can we not name the gourmet foods? After all, this is a special treat for sure.

Now we are going to discuss the qualities essential to have in a food or drink to be named as
gourmet:


Generally this expression means that a particular food or even drink is considered above the average ones in quality and the tastes of these foods appeal even to those having the most discerning tastes. Apart from that, some feel these foods need special attention while making and at times costs more, which is very much unlike the regular foods we cook for our everyday eating at home. In fact a certain cultural idea can be associated with this particular genre of food. What are the most common gourmet foods? Carry on reading to find out more on the fine foods and beverages that are often found in the most popular gourmet food category:

Teas & coffees- There are different types of teas found in different parts of the globe. An integral part of our everyday lives, for many, a good day starts with a cup of some great Assam/ Darjeeling tea. It certainly has the quality to be called as the gourmet tea and it can be found in a variety of species; from green to black to the herbal teas. Teas are favored by people belong to all ages. Gourmet coffees usually include a lot of exotic coffee blends from around the globe. Often you'd get a fine mixture of various gourmet coffees, allowing you to sample them before purchasing more of each kind.

Chocolates - Whether you are a kid or an old man, whether it's milk or dark- chocolates are loved by all. The collection of various gourmet chocolate comes with rich fruits and nuts with a combination of some delicious creams.

Seafood - There are several types of seafoods, particularly prepared as gourmet foods. It includes smoked herring, shrimp, oysters and lobster rolls or bisques. There are lots more in this type and you do get samplers for taste testing well in advance.

Fishes - Some of the most popular gourmet fish foods favored all over the globe are; salmon, halibut and tuna etc.

Meats - This is undoubtedly the largest gourmet categories and recently it has become very popular simply for the taste reasons. The category includes ribs, steaks, roasts and even some of the dried and cured meats.

Poultry - host of gourmet foods are prepared with chicken, but especially the duck and turkey is top favorites for the special dishes.

Where can you find all these spicy foods? Well, you can mostly find them in your local market and especially big market place. Internet is another great option for you to sit back in your cozy chair and go through all the online websites that sell all these foods. Pick the one from the list and order it now!!



Source: Adam J. Harvey@RussianFoodProducts/GoArticles

Boneless Milkfish Belly With Steak Sauce #PhilippineRestaurantMenu



Ingredients:

1 kilo Boneless Milkfish Belly
1/8 cup cooking oil
5 cloves garlic, peeled and smashed
1 white onion, sliced
1 tomato, sliced

For soy-calamansi mixture:
1/4 cup soy sauce
1 ½ tablespoons calamansi juice

1 cup water
1 teaspoon whole black peppercorns
1 large red onion, sliced into rings

Procedures:

1) Heat oil and sauté garlic until golden brown. Add onion and cook until translucent. Add tomatoes and cook until mushy. Add soy-calamansi mixture. Add milkfish bellies, one at a time. Add water. Boil and cover for 2 minutes. Add pepper. Reduce and simmer until bellies are cooked firm.

2) Top with onion rings. Serve with steaming rice.

3) Serves 4


Effective and Efficient Restaurant Food Storage Guide #PhilippineRestaurantMenu





Effective and Efficient Restaurant Food Storage Guide #PhilippineRestaurantMenu

Standards

1) Foods not in use are covered or protected in storage.
2) Food is stored at least six inches off the floor on proper racks.
3) Foods are properly stored on the line or in the walk-in cooler to prevent cross-contamination.
4) No unapproved product is being stored in the restaurant.

General requirements necessary in all locations

1) All food must be stored at least 6” off of the floor.
2) Storing food on glass racks or milk crates on the floor is not acceptable.
3) All food storage shelves must be clean and in good physical condition.
4) Food must be stored in a manner where it cannot be contaminated by other materials.
5) Chemicals should be stored below and away from food contact surfaces.
6) Personal belongings must be stored away from food and food contact surfaces.
7) Food not in use (walk in) must be covered.
8) Canned products should be stored upside down to prevent lid contamination.




Labeling and Rotation

1) Properly label and rotate for food safety and food quality.

2) Develop a consistent and easy procedure to follow rotation policy using FIFO (first in, first out).

3) Rotate food as it received to the back of older product. Rotate “use first” product from top to bottom and closest to the door.

4) All food must be labeled with the date it was received.

5) If the product was removed from its original package and transferred to a container, follow correct labeling procedure.


Frozen Food Storage Requirements

1) Freezer air temperature must be maintained at 0°F to -10°F.

2) Secondary thermometer must be present.

3) Food must be solidly frozen.

4) Freezers must not be overloaded.

5) Hot or warm products should not be allowed in the freezer.

6) Do not cool hot food in the freezer.

7) Freezer doors must have effective seals and gaskets. Doors shut tightly.


Refrigerated Food Storage Requirements

1) All refrigerated food is stored between 33°F and 41°F.

2) Secondary thermometer must be present.

3) Adequate refrigeration space is required to maintain safe temperatures and operation.

4) Cooler doors must have effective seals and gaskets. Doors must shut tightly.

Hierarchy of Food Potentially hazardous foods (PHF) must be stored in a way to prevent possible cross contamination. Store food depending on its minimum internal cooking temperature requirement. Follow the Hierarchy of Food; starting from top to bottom food must be stored in this order when occupying the same shelving unit.

1) RTE (ready to eat) foods
2) Raw seafood
3) Raw beef, steaks
4) Raw pork
5) Raw ground beef, burgers
6) Raw chicken

Dry Food Storage Requirements

1) Dry storage areas are between 50°F and 70°F.

2) Areas must be free of excessive moisture and humidity.

3) Do not store dry food next to steamer or dish machine.

4) Dry food should not be exposed to sunlight.

5) Be aware of dry food products that require refrigeration after opening.

6) Open containers must be covered/closed.

7) Canned products cannot be opened and stored in can; must be transferred to another container.


Food Storage Equipment

Food storage equipment must properly operate as designed to maintain foods at required temperatures. Only approved equipment that meets NSF standards is acceptable. Food contact surfaces of equipment must be in good condition and easy to clean.

1) Hot food stored in a hot holding device must be rapidly heated in a steamer, microwave or boiling water to a minimum internal temperature of 165°F for 15 seconds within two hours and then held at 135°F or above for service.

2) Food held hot cannot to be heated in hot holding equipment.

3) Constantly stir hot food to incorporate heat throughout the product.

4) Take temperatures of the food at least every shift or as needed.

5) If water is required in a hot holding unit, check levels often and fill when needed.

6) Keep heat from escaping and replace lids on food not being used.

7) Fill pans no more the 2/3 full.

8) Cold holding equipment on the cook’s line is designed to hold food temperatures at 41°F or below.

9) Food must be chilled or taken from other refrigeration units such as the walk-in prior to being placed on line.

10) Fill pans no more than 2/3rd full.

11) Replace lids on foods that are not in use.

12) Stir food constantly to help maintain temperature.

13) Food temperatures should be taken every two hours.

14) Frozen food stored in freezer units on the line.

15) Keep the freezer door shut at all times.

16) Do not restrict air flow in the freezer by overloading with product.

17) Stock the freezer only with frozen foods.


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