Cooking and Reheating Instructions
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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.
2.Preheat pan or grill on medium heat. Oil is optional.
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.
4. Cook for 1-2 minutes* per side or just until it is no longer pink.
*cook longer for crispier bacon-like tapa.
5.Serve and enjoy!
BBQ Baby Back Ribs
Reheating Instructions:
1. Completely defrost BBQ Baby Back Ribs in its packaging. Preferably overnight in the chiller or under running water until thawed.
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.
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.
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.
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.
3. Serve immediately and enjoy!
Spatchcock Herb-Roasted Chicken
Reheating Instructions:
1. Completely defrost Herb-Roasted Chicken in its packaging. Preferably overnight in the chiller or under running water until thawed.
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.
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.
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.
3. Serve immediately and enjoy!
Spicy Pork Sisig
Reheating Instructions:
1.Completely defrost Spicy Pork Sisig in its packaging. Preferably overnight in the chiller or under running water until thawed.
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.
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.
4.Mix egg with the sisig while hot.
5.Serve with fresh calamansi and liquid seasoning, if desired, and enjoy!
Cioccolato Pure Cacao Tablea
Suggested Preparation:
1.Dissolve 1-2 tablea pieces to 1 cup of boiling water (or milk). Add sugar and sweeten to taste.
Optional:
Add 1 tsp cornstarch dissolved in 1 Tbsp water then bring to a boil to thicken.
Alternatively, use peanut butter (or any nut butter such as almond or pistachio) as a thickener to get that nutty taste.
Add vanilla, cinnamon and/or nutmeg to elevate your tsokolate experience!