Nutriasia Foodservice Inc.
Our Products
Calderetang Siga Procedure
1. Marinate 750 g beef cubes in 1 1/2 Tbsp liquid seasoning, then coat with 1 1/2 Tbsp corn starch. Set aside. 2. In a pot, sauté 1 onion. Add beef cubes and fry until sides turn brown. 3. Add 2 cups water, 1 pouch caldereta sauce, ½ cup Mang Tomas Siga and 1 pc bay leaf. Boil. 4. Lower the heat, cover, and simmer for 1.5 hours or until beef is tender. 5. Add 60 g red bell pepper, 200 g cubed potato, and 200 g cubed carrot. 6. Bring to a boil again, then cover and simmer for 20 minutes. 7. Add 60 g olives, 80 g UFC Quesorap, and the remaining ½ cup Mang Tomas Siga. Simmer for 10 minutes. 8. Garnish with bird’s eye chilis and serve with rice.
Beef Salpicao Procedure
1. Combine 200 g beef, 1 Tbsp liquid seasoning, 2 tsps soy sauce, 2 tsps minced garlic, 1 1⁄2 tsp calamansi juice, 1 Tbsp Worcestershire sauce, a pinch of paprika, and a pinch of ground black pepper. Marinate for 15 minutes. Set aside. 2. In a skillet over low heat, fry 2 cloves sliced garlic in 1 Tbsp cooking oil until golden. Remove and set aside. 3. Set the pan on high heat, then sear the beef for 2–3 minutes until browned. 4. Pour in the remaining marinade, add 1 can sliced mushrooms and 2 Tbsps butter. 5. Cook for 3 minutes or until the liquid is reduced by half. 6. Garnish with chopped parsley and garlic slices.
Maja Blanca Procedure
1. Combine 425 g UFC Whole Corn Kernels, 200 mL UFC Coconut Cream and salt. Mix well. 2. Cover, plug in, and press cook. Simmer for 3–5 minutes. 3. Add ½ cup cornstarch mixed with ½ cup water, ¼ cup condensed milk, and remaining 200 mL coconut cream while stirring.
4. Cook for 8-10 minutes. Stir continuously until the mixture thickens. 5. Transfer to a container and flatten. Allow to set for 20 minutes. 6. If desired, chill for at least 1-2 hours before serving.
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Nutriasia Foodservice
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