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Tindahan Ventures is a 100% Filipino-owned company established in April 2011.  We offer affordable and high-quality cleaning solutions to small business owners and the low-income consumers.  We provide a range of cleaning solutions such as dishwashing liquid, laundry detergent, fabric conditioner and other cleaning materials with quality varying depending on the needs of the customers.

We are also diversifying ourselves into producing Personal Care Products like perfumes and massage oils.  We are gradually developing in this area too.

Our Customers

Our products are sold to wholesalers and sari-sari store owners looking for additional livelihood opportunities.  Their customers are mostly from the low-income segment where price is just as important as the quality of products.

We also cater to business owners whose businesses have special cleaning solutions needs such as laundry shops, water refilling stations, restaurants and hotels – clients with a special need for customized cleaning materials to minimize costs without compromising the quality of their services.

Our People

 We are a close-knit organized team that consists of driven, dynamic and talented achievers.  Among us are professionals with experience in sales and marketing, manufacturing, chemistry, entrepreneurship and consulting.  More than our experience, we are people who are sympathetic to our clients’ needs.  In fact, it is from our clients’ specific needs that we pattern the price and quality of all the products we offer.  We operate to provide clients the quality they deserve with their preferred costs in mind.

Jedrick G. Gatpayat - Chief Executive Officer

• Professional Background: He is the current owner of JGAV Enterprise, a company which owns Save On Shop, awarded as one of the top online sellers in the Philippines by Multiply.com.  He was also a former business analyst in Mitchell Madison Group, a US-based management consulting firm specializing in cost optimization and savings strategy.

• Educational Background: He is a graduate of Ateneo de Manila University.  He graduated with honors with a degree in BS Management Engineering, an honors program.

Engr. Jayson O. Catedral - Chief Operating Officer

• Professional Background: He was a former technical assistant in Innogy Solutions Incorporated, a management consultancy and technical service company.

• Educational Background: He is a graduate of Mapua Institute of Technology.  He belonged to the top 10 of his batch with a degree of BS Chemical Engineering.

Mini Tacos ala San Marino Corned Tuna

Ingredients:
20 pcs wanton wrapper
1 small can San Marino Corned Tuna
4 Red tomatoes
Half Onions (I used red onions but I prefer the white)
Cheese
Marjoram
Salt to taste

Sour Cream:
1/2 brick of Nestle All Purpose Cream
1 Tbsp Vinegar
1 Clove Garlic, crushed and chopped
Salt to taste

Procedure:

1. Place the wanton wrapper into a small muffin pan.

2. Bake for 5 minutes or golden brown in an oven pre-heated to 150 deg. C (I used my Oven toaster)
3. Remove from oven a cool for 3 minutes.  Place a teaspoon of the corned tuna into the wanton wrapper.

4. Combine tomatoes, onions, marjoram and salt and place a teaspoon of the salsa into the wanton wrapper.

5. Add the vinegar into the cream and let it sit for 5 minutes before mixing.  Add salt and garlic into the sour cream.  (You may also buy Nestle Sour Cream)
6. Add sour cream into the the mini tacos.

7. Topped with cheese if desired.

Tips:
-You may also used ground pork, chicken or beef instead of tuna.  Just saute the meat and add half teaspoon cumin, half a teaspoon paprika, half a teaspoon cayenne pepper, chopped garlic, salt and black pepper to taste
-Add hot sauce for extra kick
-You can also add shredded vegetables like carrots, cabbage or lettuce

Double Fried Chicken

I heard so much good reviews about the Bon Chon Fried Chicken, though I haven't tried it, I decided to make my own version of the said dish.  The double fried technique really makes the chicken crispier.  The chicken stays crispy for several hours even though it is coated with soy sauce glazing. Below is my version of the Double Fried Chicken.

Ingredients:

1/2 kilo Chicken wings (I didn't discard any part of the wings)

Brine Solution:

1L water

3 Tbsp Salt (This is not the normal salt-to-water ration, I just want my chicken to have the extra taste)

Batter:

1 1/2 c of Flour

2 Tbsp Cornsatrch

1/2 tsp Salt

1/2 tsp Black pepper

1/2 tsp Paprika

water

Glazing:
2 Tbsp Soy sauce (I used kikkoman)
1 Tbsp Honey
1 Tbsp Brown sugar
1 Tsp Crushed ginger
1 Tsp Crushed garlic
Black pepper to taste
water

Procedure:
1. Marinate the wings in the brine solution for 4 hrs in the fridge.
2. Pat dry the chicken wings.
3. Combine the dry ingredients of the batter mixture.
4. Dredge the chicken wing into the dry batter mixture until coated.
5. After all the chicken were dredge into the dry batter, add enough water into the remaining dry batter mixture until the batter is of desired consistency (I like mine a little thinner).
6. Dredge again the chicken into the wet batter.
7. Heat oil up to 350 deg F, oil must be at least 2 inches deep.
8. Deep fry the wings for 5 minutes and remove excess oil and fried batter.  Cool for 5 minutes. (Don't over crowd the pan because this will relatively decrease the oil temperature, you may fry the chicken in to two batches)
9. Reheat oil to 375 and re-fry the chicken until golden brown.
10. In a small sauce pan, combine and heat the ingredients for the glazing except for black pepper and water.
11. Add water until you find the enough saltiness you want.  Add black pepper to taste.
12. Combine the chicken and glazing in a bowl. Cover and shake until the wings are evenly coated.

Enjoy.

A Desperation for Lechon Paksiw

Are you craving for lechon paksiw but you don't have any left over lechon?  Hmmm!  Why not make your own lechon and make it a lechon paksiw.

This what happened to me this afternoon.  We don't have any dinner for tonight and my mom told me we had pork in the fridge.  My initial dish in mind was lechon kawali but i think I want something new for dinner.  What dish is similar to lechon kawali, well I think its lechon paksiw.

Mixture A:

• 3 cloves garlic
• 2 Tbsp salt
• 1 tsp black pepper
• 1 laurel leaf
• 1/2 kg pork, (I used liempo)

Mixture B:

• 5 cloves of garlic, chopped
• 1 onion, chopped
• 1 tsp black pepper (I used semi-crushed black pepper)
• 3/4c lechon sauce (Mang Tomas)
• 1/4c white vinegar
• 1/4c pork broth
• 1/2c water

Procedure:

1. Boil together Mixture A for 30 minutes.  Save 1/4 of the broth.
2. Cool the boiled pork for at least 10 minutes and rub it with oil.  Rub pork fats with rock salt.
3. Grill inside the oven until the fat is crisp. (My initial plan is o deep fry it but I find using too much oil quite expensive.)

 Oops!  I think I over grilled it.  Hehe!

     4.   Chopped the grilled meat into desired size.
     5.   Combine the grilled meat with mixture B and simmer until the pork is tender, about 30-40minutes.

Enjoy!