Cooking and Reheating Instructions
Scroll down to see each product instruction
Prime Angus Beef Tapa
Cooking Instructions:
1.Completely defrost Prime Angus Beef Tapa in its packaging. Preferably overnight in the chiller or under running water until thawed.
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2.Preheat pan or grill on medium heat. Oil is optional.
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3.Lay each tapa slice in the pan/grill carefully in a row. For thicker slice, lay 2 slices of tapa on top of each other before putting in pan.
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4. Cook for 1-2 minutes* per side or just until it is no longer pink.
*cook longer for crispier bacon-like tapa.
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5.Serve and enjoy!
BBQ Baby Back Ribs
Reheating Instructions:
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1. Completely defrost BBQ Baby Back Ribs in its packaging. Preferably overnight in the chiller or under running water until thawed.
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2. For microwave: Transfer BBQ Baby Back Ribs unto a microwave-safe dish. Microwave on medium-high for 2 minutes. Brush some sauce on meat, then microwave again on high for 1 minute.
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For oven: Preheat the oven to 180°C/360°F. Transfer BBQ Baby Back Ribs unto a baking dish. Bake for 15-20 minutes or until heated through and sticky, basting with sauce every 5 minutes.
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For pan: Preheat a pan large enough to fit the ribs. Sear ribs, convex side down for 3-4 minutes, uncovered. Flip the ribs then cover the pan and allow to heat through, about 4 minutes.
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For grill: Preheat the grill or griddle until smoking hot. Grill ribs, convex side down for 3-4 minutes. Repeat on the other side, until heated through, about 4 minutes.
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3. Serve immediately and enjoy!
Spatchcock Herb-Roasted Chicken
Reheating Instructions:
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1. Completely defrost Herb-Roasted Chicken in its packaging. Preferably overnight in the chiller or under running water until thawed.
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2. For microwave: Transfer Herb-Roasted Chicken unto a microwave-safe dish. Microwave on medium-high for 3 minutes. Spoon juices unto meat, then microwave again on high for 2 minutes.
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For oven: Preheat the oven to 180°C/360°F. Transfer Herb-Roasted Chicken unto a baking dish. Bake for 15-20 minutes or until golden brown.
For pan: Preheat the pan large enough to fit the whole chicken. Sear chicken, skin-side down for 3-4 minutes, uncovered. Flip the chicken then cover the pan and allow it to heat through, about 4 minutes.
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For grill: Preheat the grill or griddle until smoking hot. Grill chicken, skin-side down for 3-4 minutes. Repeat on the other side, until heated through, about 4 minutes.
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3. Serve immediately and enjoy!
Spicy Pork Sisig
Reheating Instructions:
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1.Completely defrost Spicy Pork Sisig in its packaging. Preferably overnight in the chiller or under running water until thawed.
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2.Preheat a pan on high heat. When pan is smoking, add in Spicy Pork Sisig (no oil necessary) and reheat or refry until preferred crispness is reached.
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3.Transfer Spicy Pork Sisig to a serving platter, make a small well in the center and crack an egg into it right before serving.
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4.Mix egg with the sisig while hot.
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5.Serve with fresh calamansi and liquid seasoning, if desired, and enjoy!
Cioccolato Pure Cacao Tablea
Suggested Preparation:
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1.Dissolve 1-2 tablea pieces to 1 cup of boiling water (or milk). Add sugar and sweeten to taste.
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Optional:
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Add 1 tsp cornstarch dissolved in 1 Tbsp water then bring to a boil to thicken.
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Alternatively, use peanut butter (or any nut butter such as almond or pistachio) as a thickener to get that nutty taste.
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Add vanilla, cinnamon and/or nutmeg to elevate your tsokolate experience!