How to Make Your Own Etag Burger

How to make your rattling receive etag burger Etag, a way of preserving meat is one of the most have a go at itd proteins of the Igorots. Some regularise it looks standardized tapa ( smoke-cured ham). Others would compargon it to Ilocoss bagnet (their own version of chicharon). distant to its meat counterparts, etag smells brackish. It has a strong burnt moss odor with a purloin of pungent fishy smell. And has a potent savory and smoky flavor. Innasin, the otherwise term for etag is derived from the Bontoc/Igorot term inassinan or salted in English. This describes meat such(prenominal) as pork, chicken and beef that are generously treated with salt.Actually, etag is smoked ham but rather than the normal sweet flavor it is salty, very salty. Etag has been a special recipe in cultural gatherings of the Igorots such as weddings and clan reunions. To some who dont know what it is, what exactly is etag? Etag is interchangeable daing na bangus. Just like its fish equivalent, etag commonly made verboten of pigs meat is salted liberally and is hanged to undergo a curing process. Then, it is smoked for a minimum of thirty minutes and a maximum of three hours per day, for two weeks. There are different variations in cooking etag.People of Bontoc, Mountain Province like it sun-baked while locals of Sagada want it smoked. A lot of culinary innovations have been done with the meat. Go Grab lounge abouts blog had presented 5 ways on preparing etag. Aside from the traditionalistic boiled etag, the beloved meat can too be cooked as tinola, stir-fry, vegetable soup, an additional ingredient for fried rice and etag salad. In Inglays Restaurant at Km. 6, La Trinidad they have incorporated etag with burgers and lumpia. Burgers, who would not love them? Make etag its main ingredient and well, what do you have? Etag burgerSo, heres a simple recipe to help you make your own etag burger. ca-ca a nice piece of etag chunk. I suggest you choose a chunk with twenty percent fat. Grind your meat at a local butchers or better yet, grind it with your own chopper or meat grinder (but make sure you lose weight it into one to one and a half cubes early, to ease up the process). Next, blind drunk your manpower with water, this will keep the meat from sticking to your hands. It will also let in the grind etag to come unitedly and baffles it from over-handling. After grinding the meat, ensnare it in a large bowl. Add pepper and other flavoring to add more taste.You dont need to add salt to it for the meat salty enough. If you want to make it healthier, you can toss in small slices of your deary vegetable like carrots, bell peppers and potatoes. Mix it gently using your hands until it is loosely mixed. Then, scoop the amount of meat you want from the mixture. Normally, burgers shrink and run in during cooking. In order to solve this, put a pregnant chad at the center (this can be done by prod the middle of the cake with your forefinger). This will re sult to an even patty-shaped burger in the end. If you are planning to cook it after preparing, heat up your pan first to a steady high temperature.Pour oil until the pan is sizzling. This will prevent your patty from sticking to the pan. Upon frying, avoid pressing the burgers. This will release the juices and flavors of your patty. let it sit for 5 minutes for thorough cooking. Flip it if you think the patty is well done. Let your burgers rest after you take it from the pan. This will allow the patty to finish cooking. Also, it will allow the juice of the burger to be distributed thoroughly. Finally, like any other burgers sold in the market, put you cooked etag patty in a bun. You could include onion rings, lettuce and tomato in it.Add you favorite behave like catsup, mustard or mayonnaise for a more personalized taste. To maintain the right flavors and if you are planning to not cook the etag patties for a while, better put it in the freezer. Through this the patties will stay together and juicy. Voila You now have your very own etag burger-fusing old tradition and modernistic gastronomic practice in one. //Reden C. Reyes Sources Anonymous. Who doesnt love etag? Retrieved on October 19, 2012 from The Igorot Journal. http//www. igorotjournal. com/2010/07/who-doesnt-love-etag. hypertext markup language Anonymous. Go Grab Grub 5 What to do with Etag (smoked mountain ham).Retrieved on October 19, 2012 from grabgrub. wordpress. com. http//grabgrub. wordpress. com/tag/etag-etag-recipes/ Molly Watson. 10 tips for perfect burgers. Retrieved on October 19, 2012 from About. com. http//localfoods. about. com/od/grillingtips/tp/10-Tips-For-Perfect-Burgers. htm Laura Dolson. Tips for grooming the Best Hamburgers. Retrieved on October 19, 2012 from lowcarbdiets. about. com. http//lowcarbdiets. about. com/od/cooking/a/easybestburgers. htm Donald Daryl Ayochok Daoey. Innasin. Retrieved on October 20, 2012 from daoey. tripod. com. http//daoey. tripod. com/innasin. hy pertext mark-up language