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Рецепт Filipino Rice
by Global Cookbook

Filipino Rice
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  Порций: 12

Ингредиенты

  • 2 3/4 gal WATER
  • 2 c. BACON FAT
  • 4 lb PORK BUTTS FZ
  • 20 x Large eggs SHELL
  • 1/4 tsp GARLIC DEHY GRA
  • 2 1/2 lb ONIONS DRY
  • 9 lb RICE 10LB
  • 1 1/2 c. SOY SAUCE
  • 8 tsp SALT TABLE 5LB

Инструкции

  1. PAN: 12 BY 20 BY 4" STEAM TABLE PAN TEMPERATURE: 350F. OVEN 350F. GRIDDLE
  2. SAUTEE 2 LB 8 Ounce (1 3/4 Quart) Minced DRY ONIONS (2 LB 12 Ounce A.P.)
  3. IN 1 LB (2 C.) BACON FAT Till LIGHT YELLOW. Add in 9 LB (5 1/4 Quart)
  4. RICE; STIR Till WELL COATED. Add in 2 3/4 GAL WATER, 1/4 TSP DEHYDRATED GARLIC, AND 1 2/3 Ounce (2 2/3 TBSP) SALT TO RICE Mix. BRING TO A BOIL IN STEAM JACKETED KETTLE Or possibly STOCK POT; COVER; SIMMER 20-25 Min.
  5. POUR BEATEN Large eggs ON LIGHTLY GREASED GRIDDLE. COOK Till WELL DONE. Don't TURN. CUT INTO STRIPS; Add in AN EQUAL AMOUNT TO RICE Mix IN EACH PAN.
  6. Add in PORK TO RICE IN EACH PAN. MIX LIGTHLY BUT THOROUGHLY.
  7. BAKE 45 Min.
  8. REMOVE FROM OVEN; BLEND IN 1/2 C. SOY SAUCE PER PAN.
  9. NOTE: 1. INSTEP 1, 11 LB 10 Ounce MEDIUM GRAIN RICE MAY BE USED. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER.
  10. IN STEP 2, IF CONVECTION OVEN IS USED, BAKE AT 325F. 30 Min ON HIGH FAN, CLOSED VENT; IN STEP 7, 30 Min ON HIGH FAN, CLOSED VENT.
  11. IN STEP 3, 2 LB 12 Ounce DRY ONIONS A.P. WILL YIELD 2 LB 8 Ounce FINELY Minced ONIONS. 1 LB 13 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 Ounce FINELY Minced PEPPERS. 2 LB 1 OA FRESH CELERY A.P. WILL YIELD 1 LB 8 Ounce FINELY Minced CELERY.
  12. IN STEP 3, 5 Ounce (1 2/3 C.) DEHYDRATED ONIONS AND 4 Ounce ( 3 C.)
  13. DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) Or possibly 1 LB 8 Ounce (4 1/2 C.) Frzn DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
  14. IN STEP 6, 10 Ounce (2 1/2 C.) CANNED DEHYDRATED EGG MIX COMBINED WITH 3 C. Hot WATER MAY BE USED FOR WHOLE Large eggs. SEE RECIPE NO. A-8.
  15. IN STEP 6, 7 LB PORK BUTT, THAWED, MAY BE USED. COOK, COVERED IN STEAM JACKETED KETTLE Or possibly STOCK POT, 3 Hrs Or possibly Till 170F. REMOVE; Cold; DICE IN 1/2 BY 1/2 Pcs.
  16. IN STEP 6, 4 LB CANNED HAM, DICED IN 1/2 BY 1/2 INCH Pcs MAY BE USED.
  17. TWO NO. 10 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
  18. SERVING SIZE: 3/4 C.