How to Make Crispy Chicken Nails, Tapuy, Lepeg and Tuslob Bua

I am planning to try the following rare recipes. Watching the television show Jessica Soho really give me more ideas to try.

The recipes have no exact measurements. Do some experiment to get the taste that suit your selective senses.

Crispy Chicken Nails

1) Wash chicken feet thoroughly to remove all dirts. Feet are the dirtiest part of chicken, thorough washing is needed.
2) Drop chicken feet in boiling water for few minutes to loosen the skin. Cool.
3) Remove the skins and nail coverings.
4) Cut the finger tips and set aside. Use chicken feet for adobo, inihaw or other purposes.
5) Boil the cut chicken nail until tender. Pressure cooking hasten cooking time of hard nails.pinoy rare recipes6) Cover the cooked chicken nails with flavored breading mix and deep fry.

Tapuy and Lepeg

1) Boil balatinaw (a variety of red rice) in a large wok until cooked.
2) Cool and arrange in a wooven bamboo tray, bilao.
3) Sprinkle with lebadura or yeast. Cover with fresh banana leaves and store for three days or until mold growth is observed.
4) Transfer it to earthen jar. Cover. Store for 20 days.
5) Harvest the liquid as tapuy and the fermented rice as lepeg.

Tuslob Bua – invented by Irene Abay

1) Saute pig brain and chopped liver with onions and garlic.
2) Add enough water and bring to boil until the brains are mashed.
3) Add other flavorings. The recipe is done when the liver is cooked.

How to Make Chicken Nuggets

CHICKEN NUGGETS / Asian small-scale product

Fresh processed meat product, coarse mixture

INGREDIENTS
Raw materials: (calculated for 5 kg batch)
95.00 % Chicken meat, boneless 4.750 kg
5.00 % Chicken skin (from breast) 0.250 kg

Additives:
(per kg of raw materials) (total for 5 kg)
12.00 g Common salt 60.00 g
3.00 g Phosphate 15.00 g
50.00 g Potable water (chilled) 250.00 g

Seasonings:
(per kg of raw materials) (total for 5 kg)
10.00 g Sugar (refined) 50.00 g
20.00 g Garlic fresh, chopped 100.00 g
6.00 g White pepper, ground 30.00 g
1.00 g Monosodium glutamate (MSG) 5.00 g

PROCESSING

  1. GRIND Chilled chicken skin 3mm
  2. Chilled chicken meat, 5 mm
  3. MIX Ground raw materials, additives and seasonings
  4. MOULD Mixture in a rectangular tray, 10-15 mm thick
  5. FREEZE At -7°C to facilitate cutting into nuggets
  6. CUT Into desired size (e.g. 20×30 mm)
  7. ROLL In breading or in bread crumbs
  8. STORE Packed and deep-frozen at -18°C
  9. PREPARE Deep-fry at +180°C until golden brown

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

How to Make Chicken Vienna Sausage

CHICKEN VIENNAS (premium quality, pure poultry product)
(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS
Raw materials: (calculated for a 30 kg batch)
50.00 % Chicken meat trimmings, lean 15.000 kg
10.00 % Vegetable oil 3.000 kg
20.00 % Chicken fat emulsion (1:6:6) 6.000 kg
20.00 % Ice (drinking water) 6.000 kg

Additives:
(per kg raw materials and extenders) (total for 30 kg)
10.00 g Nitrite curing salt 300.00 g
2.00 g Phosphate 60.00 g
0.10 g Sodium erythorbate 3.00 g
1.00 g Food colouring (liquid) 30.00 g

Seasonings:
(per kg raw materials and extenders) (total for 30 kg)
2.00 g White pepper, ground 60.00 g
0.30 g Nutmeg, ground 9.00 g
0.60 g Garlic powder 18.00 g

PROCESSING

  • GRIND Meat trimmings 3 mm
  • EMULSIFY Chicken skin/fats, chill emulsions at < 0°C
  • CHILL Meat trimmings and vegetable oil over night
  • CHOP Meats, ice, extenders and additives for 10-15 rounds
  • Add fat emulsion and seasonings and chop until +12°C
  • STUFF Into sheep or collagen casings, 20-22 mm and link
  • SMOKE Dry for 30 min. at +45°C, smoke at +65°C for 30 min.
  • COOK In water or steam at +75°C for 20 min.
  • COOL under cold shower or in water, vacuum pack and chill
  • STORE < +4 C, shelf life less than 10 days

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

vienna sausage

How to Make Chicken Hotdog

CHICKEN HOTDOG (substantially extended)
(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS
Raw materials: (calculated for 30 kg batch)
20.00 % Chicken meat trimmings, lean 6.000 kg
20.00 % Chicken MDM 6.000 kg
20.00 % Chicken fat emulsion (1:6:6) 6.000 kg
18.00 % Ice (drinking water) 5.400 kg

Extenders:
12.00 % Water for hydration of TVP (1:3) 3.600 kg
4.00 % TVP (Textured Vegetable Protein) 1.200 kg
0.50 % ISP (Isolated Soya Protein) 0.150 kg
4.00 % Potato starch 1.200 kg
1.50 % Skimmed milk 0.450 kg

Additives:
(per kg raw materials and extenders) (total for 30 kg)
10.00 g Nitrite curing salt 300.00 g
2.00 g Phosphate 60.00 g
0.10 g Sodium erythorbate 3.00 g
1.00 g Food colouring (liquid) 30.00 g

Seasonings:
(per kg raw materials and extenders) (total for 30 kg)
2.00 g White pepper, ground 60.00 g
0.30 g Nutmeg, ground 9.00 g
0.60 g Garlic powder 18.00 g

PROCESSING
GRIND —Meat trimmings 3 mm and chill over night
EMULSIFY —Vegetable oil and chicken fats, chill emulsions at < 0°C
HYDRATE TVP —by mixing with cold water 1:3
CHOP —Meats, ice, extenders and additives for 10-15 rounds
Add —fat emulsion and seasonings and chop until +12°C
STUFF —Into peeling casings diameter 20-22 mm and link
SMOKE —Dry for 30 min. at +45°C, smoke at +65°C for 30 min.
COOK —In water or steam at +75°C for 20 min.
COOL —Under cold shower or in water, vacuum pack and chill
STORE — in less than 4°C, SHELF LIFE LESS THAN 10 DAYS

Gunter Heinz & Peter Hautzinger – Meat Processing Technology