 Tinala' katne | |
| Type | Jerky |
|---|---|
| Course | Appetizer, side dish |
| Place of origin | United States |
| Region or state | Guam |
| Main ingredients | Beef, spices |
Tinala' katne is a Chamoru dish of dried and cured beef strips similar to beef jerky from the Marianas. [1] [2] [3] It is often found at parties (fiestas) and is offered by some restaurants. [4] It tends to have a softer texture than other types of beef jerky and is more of a side dish than a snack. [4]
The word Tinala comes from the Chamoru root word tåla, meaning "to dry". [1] Katne is from the Spanish word "carne" or meat. [1] Thus, the translation of "dried meat" can be derived. [1]
During the Spanish settlement in the 17th century to the Mariana Islands, they brought cattle. [2] Before their arrival the Chamoru diet primarily consisted of seafood, along with staple foods like taro, yam, breadfruit, and bananas. [2] Traditionally, men would butcher the cows but now beef is primarily imported and prepackaged at grocery stores. [2] Prior to refrigeration, the women would carry around tins of the dish for sale. [2]
The beef strips are commonly seasoned with a mixture of salt, black pepper, and garlic. [1] Soy sauce and vinegar can also be used. [5] The beef strips are marinated in the mixture. [5] [6] Then they are dried using an oven, a fire, or left out to hang for a few days or in the sun. [1] [5] [6] The traditional method is letting it dry in the sun. [5] Prior to serving, the tinala' katne can be heated on a grill or in the oven. [2]
Jerky or “charqui” is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat".
Biltong is a form of air-dried, cured meat which originated in South Africa, and from there spread to other Southern African countries --. Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary being either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky, as both are spiced, dried meats; however, the typical ingredients, taste, and production processes may differ. Biltong is air-dried, which gives it a unique texture and taste, whereas jerky is heated to at least 71 °C (160 °F).
Chorizo is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.
Laab / Larb is a type of Lao meat salad that is the national dish of Laos, along with green papaya salad and sticky rice. Laab in the Lao language is a noun that refers to meat or other flesh that has been finely chopped and pounded. It is also considered a food of good luck in both Laos and Thailand because it has homonyms that mean 'lucky' in both languages, derived from लाभ in Sanskrit. Laab is of Lao origin, but is also eaten in other regions, most prominently the neighboring former Lan Xang territory, or modern day Laos and the northeastern and northern areas of Thailand, Isan and Lanna where the Lao have extended their influence. Other local variants of laab also feature in the cuisines of the Tai peoples of Shan State, Burma, and Yunnan Province, China.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
A frikadelle is a rounded, flat-bottomed, pan-fried meatball of ground meat, often likened to the German version of meatballs. The origin of the dish is unknown. The term Frikadelle is German but the dish is associated with German, Nordic and Polish cuisines. They are one of the most popular meals in Poland, where they are known as kotlety mielone.
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice.
The Chamorro people are the Indigenous people of the Mariana Islands, politically divided between the United States territory of Guam and the encompassing Commonwealth of the Northern Mariana Islands in Micronesia, a commonwealth of the US. Today, significant Chamorro populations also exist in several U.S. states, including Hawaii, California, Washington, Texas, Tennessee, Oregon, and Nevada, all of which together are designated as Pacific Islander Americans according to the U.S. Census. According to the 2000 Census, about 64,590 people of Chamorro ancestry live in Guam and another 19,000 live in the Northern Marianas.
MachacaSpanish:[maˈtʃaka] is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. It is also readily available in many groceries and supermarkets in these areas. In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket) or skirt steak shredded and then fried is sometimes substituted.
New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico. It is known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican culinary traditions, rooted in the historical region of Nuevo México. This Southwestern culinary style extends it influence beyond the current boundaries of New Mexico, and is found throughout the old territories of Nuevo México and the New Mexico Territory, today the state of Arizona, parts of Texas, and the southern portions of Colorado, Utah, and Nevada.
Cypriot cuisine is the cuisine of the island of Cyprus.
Dried meat is a feature of many cuisines around the world. Examples include:
Bosnian cuisine is the traditional cuisine of Bosnia and Herzegovina. It is influenced by Ottoman, Austro-Hungarian and Balkan cuisines.
Afghan cuisine is influenced by Persian, Central Asian, and South Asian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, whey, and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, and raisins. The diet of most Afghans revolves around rice-based dishes, while various forms of naan are consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Kabuli palaw, a rice dish cooked with raisins, carrots, nuts, and lamb or beef.
The cuisine of the Mariana Islands is largely made up of meat dishes, including pork, poultry, and meat from other land mammals. Some popular land animals consumed include Mariana fruit bat. Guam and the Northern Marianas split in 1899, when Spain transferred Guam to the United States but the northern islands to Germany, and so there are many similarities, especially the Chamorro food culture.
Pipikaula is a Hawaiian cuisine dish of salted and dried beef similar to beef jerky. Pipikaula was eaten by Hawaiian cowboys (paniolos). It was usually broiled before serving.
Embutido, or embotido, is a Philippine meatloaf made with ground pork and stuffed with hard-boiled eggs and sliced ham or various sausages. It is traditionally wrapped in aluminum foil and steamed, though it can also be baked.
Tinaktak is a Chamoru dish from the Marianas, comprising finely chopped pieces of meat with vegetables and cooked in coconut milk. The name comes from the Chamoru word taktak, an onomatopoeia from the sound of meat being chopped/tenderized. Traditionally, it is from chopped meat, but oftentimes ground meat is used. It is oftentimes cooked with beef in coconut milk, tomatoes, green beans and served with rice. Although local vegetables are often used, other vegetables can be substituted. Meatless grounds can be used to make the dish vegan. During Lent, seafood can be used as the protein. Tinaktak is often cooked in many households throughout the Mariana Islands but is also served at parties and restaurants.
Estufao is a Chamorro dish where chunks of meat are stewed in water, vinegar, soy sauce, spices, and garlic. It is similar to Filipino adobo and kaddon pika. It is a versatile dish, so various meats such as beef, chicken, venison, or pork can be used. Thus, recipes are often different from one cook to another. Spices such as bay leaves and salt can be added. The ingredients are combined and allowed to marinate. Then, the mixture is cooked on oil until browned slightly. Water is added, and the mixture is cooked over low heat until the meat is tender. Corn starch is often added to thicken the stew. The meat and gravy can be served separated or together. The dish is often served with steamed white rice and fina'denne'.