Fusion Food MenuWelcome to my fusion food menu blog.Here you will learn about fusion food menu tips and how to find good information.

DINAKDAKAN Yield: 10 Preparation Time: 1 hour 15 minutes Cooking Time: 30 minutes Ingredients: 2 pt Water 8 oz Pig’s ear 8 oz Pig tongue, surfaced layer removed 8 oz Pig’s liver 8 oz Pig’s snout 8 oz Pig’s cheek 8 oz Pork Tripe 8 oz Intestine 1/4″ Ginger, chopped 2 pcs Bay leaves 1 tbsp Peppercorns, black 1 pc Onion, white, large, ½ is julienned, ½ is chopped 1 pc Onion, red, medium, julienne 2 cloves Garlic, sliced thin 4 tbsp Calamansi juice 1 tsp Salt ¼ tsp Pepper, black, ground 1 tbsp Mayonnaise (substitute to the pig’s brain) 2 stalks Green Onion, sliced across fine METHOD: In a stock pot, pour the water. Place all pig’s parts. Add ginger, bay leaves, peppercorns, one chopped onion. Bring to a boil and simmer for 30 minutes. In a colander, pour the entire contents of stock pot to strain & drain. Wash thoroughly. While still warm to touch, scrape off the top of the pig’s tongue. Rinse well. Grill all the meats until brown. Slice all the meats in small bite size pieces, except the ear and the tongue which should be julienned. In a bowl, combine all the meats. Add the julienned onion, garlic, calamansi juice, salt and pepper. Mix well. Incorporate the mayonnaise and green onion. Allow to blend before service. Recipe created by SOCRATES ZALDIVAR INONOG, AAC, CCE Dean and Director Emeritus, Culinary Arts College and Development International Students Departments, Johnson & Wales University Providence, RI The First Certified Culinary Educator by the American Culinary …

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