 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 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 dried, cured meat which originated in 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; both are spiced, dried meats; however the typical ingredients, taste, and production processes may differ.
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 means "lucky" or it is a noun which refers to the meat or other flesh which has been finely chopped and pounded. 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.
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.
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe, Asia, and Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.
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. The region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México.
Cypriot cuisine is the cuisine of the island of Cyprus, shared by both Greek Cypriots and Turkish Cypriots.
Dried meat is a feature of many cuisines around the world. Examples include:
Dinuguan is a Filipino savory stew usually of pork offal and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili, and vinegar.
Afghan cuisine is influenced to a certain extent by Persian, Central Asian and Indian 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, etc., and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, raisins, etc. The diet of most Afghans revolve around rice-based dishes, while various forms of naan is 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 Qabili Palau, 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.
Pastil is a Filipino packed rice dish made with steamed rice wrapped in banana leaves with dry shredded beef, chicken, or fish. It originates from the Maguindanao people and is a popular, cheap breakfast meal in Mindanao, especially among Muslim Filipinos. Pastil is also known as patil, patel, patir, or pater in Maranao; and paster in Iranun.
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'.
