Ingredients
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Kofta
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2.5Kg Ground beef80:20 fat ratio
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120g White onion
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12 cloves Garlic minced
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6Tbsp Soy sauce
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2.5tsp Mccormick black pepper
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5packs McCormick Umami Burst
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2-1/2Tbsp Oil
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Burnt Onion Toum
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4pieces Large white onionscorched
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1/4cup Oil
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1clove Garlic
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2-1/2cups Neutral Oil
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3tsp McCormick Calamansi Seasoning Mix
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McCormick Umami Burstto taste
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Crispy Rice Cakes
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8cups cooked ricecooled
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Dillchopped (optional)
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1Liter Oilfor frying
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McCormick Umami Burstto taste
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Calamansi-Soy Onion Reduction
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1.5Kg White onionthinly sliced
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1/4cup Oil
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1/2cup Soy sauce
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1Tbsp McCormick Calamansi Seasoning Mix
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3/4cup Water
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2Tbsp Brown sugar
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1tsp Mccormick black pepper
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1Tbsp Unsalted butter
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Pickled Red Onion
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500g Red onion
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1/2cup Rice vinegar
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1/2cup Water
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2Tbsp Sugar
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1/2tsp McCormick Umami Burst
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1/2tsp McCormick Black Peppercorn
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1pc Mccormick bay leaves whole
Directions
Steps
|
1
Done
|
Shape and cook kofta ahead. |
|
2
Done
|
Burn onions deeply, blend into toum with Calamansi and neutral oil. |
|
3
Done
|
Press cooled rice with dill and Umami, chill, cut, and pan-crisp. |
|
4
Done
|
Simmer sliced onions until jammy, add soy, Calamansi, water, sugar, pepper — reduce until glossy, finish with butter. |
|
5
Done
|
Pickle red onions in hot vinegar-sugar-Umami brine, chill 1 hr min. |
|
6
Done
|
Assemble on service: kofta on rice cake → burnt onion toum → Calamansi-Soy Onion Reduction → pickled onion garnish. |
