Nutriasia Foodservice Inc.
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Beef Salpicao Procedure
1. In a bowl, combine 200 g beef tenderloin, 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 at least 15 minutes. Set aside. 2. In a skillet over low heat, fry 2 cloves sliced garlic in 1 Tbsp oil until golden. Set aside. 3. Set the pan on high heat, then sear the beef until the outsides turn brown. 4. Add the remaining marinade, 1 can UFC Sliced Button Mushrooms, and 2 Tbsps butter. Stir well. 5. Cook until the liquid is reduced by half. 6. Garnish with chopped parsley and garlic slices.
Corn Fritters Procedure
1. In a bowl, mix 1 can drained UFC Corn Kernels, 20 g chopped spring onions, 1⁄2 cup all-purpose flour, 1⁄4 cup cornmeal, 3 Tbsp brown sugar, 1 tsp baking powder, 1⁄4 tsp salt, and 1⁄4 tsp paprika. Add 1 egg, 1⁄4 cup fresh milk, and 2 Tbsps melted butter. Mix until well combined. 2. Place a frying pan on medium heat. Fill with oil up to 1 cm. 3. Once the oil is hot, scoop and flatten batter into the hot oil to form thin patties. 4. Fry until brown, flip, and fry the other side. Let cool. 5. Arrange fritters and place a dollop of sour cream on each piece. Drizzle some honey on top. 6. Top with grated cheddar cheese, chopped spring onions, and a pinch of paprika. 1. Soak 2 medium sliced eggplants in water with 2 teaspoons salt. Set aside. 2. Place a pan on medium heat, add one can of UFC Coconut Cream. 3. Cook until it is reduced by half, then add 1 pack green curry paste and mix. 4. Stir in 1 tablespoon coconut sugar and 500 g chicken thigh fillet. Cook until the chicken is lightly browned. Add drained eggplants and cook until tender. 5. Mix in 1 can sliced bamboo shoots and sauté for 2–3 minutes. Pour in the second can of UFC Coconut Cream, 1 can drained green peas, and 1 tablespoon fish sauce. 6. Simmer uncovered for 5 minutes. Garnish with 1 sliced green finger chili, 1 sliced bird’s eye chili, and 5 Thai basil leaves before serving. Thai Green Curry Procedure
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