EntrePinoys Atbp.

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.

You can buy all the ingredients above at:

Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: lulu_sfmh@yahoo.com
Web: www.spicesandfoodmix.com

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