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How to make Bagoong

            

HOW TO MAKE BAGOONG?

Ingredients:
Use only good fresh fish (anchovies are preffered).

Procedure:
Wash the fish thoroughly with clean fresh water.
Mix the fish with clean pure salt.
  ( 1 part salt to 3 parts fish ) by measure
  ( 2 parts salt to 7 parts fish) by weight
Place the fish in fly proof, clean containers with a minimum.
Store the bagoong in a clean warm place which has a minimum of circulating air.
When the proper arm and body have developed in the product drain off the patis and grind the residual bagoong.
Strain patis and pack in clean container.

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How to make Balimbing Prunes?

HOW TO MAKE BALIMBING PRUNES?

Ingredients:
3 k balimbing ( regular size )
4 tsp. lime ( dissolved in 8 cups water )
2 k brown sugar
3 tsp. salt
½ cup soy sauce
¼ tsp. cinnamon
1 pc. bay leaf
1 tsp. citric or lemoncito juice

Procedure:
Prepare the fruit.
Remove the sharp edge
Prick the middle part of the fruit.
Soak in lime solution for 12 hrs.
Wash thoroughly.
Mix other ingredients and cook with out stirring until the fruit becomes dark brown.
Soak overnight in syrup.
Drain.
Dry under the heat of the sun.
Oven can be used in drying.

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How to make Chayote Pickles?

HOW TO MAKE CHAYOTE PICKLES?

Ingredients:
1 kilo chayote
3 regular size carrots
3 sweet red pepper
3 green pepper
3 pcs hot pepper
2 pcs. ginger

Procedure:
Wash and cut vegetables into thin strips. Work the vegetables with salt and press to remove part of the juice. Mix the vegetables and pack in a clean dry glass jar. Pour the hot pickling solution remove air bubbles, process and seal tightly.

Pickling Solution:
1 cup vinegar
1 cup refined sugar
Put vinegar and sugar in a sauce pan. Let it boil for 5 minutes. Pour into the mixed vegetables. Pack and process.

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How to make Catsup?

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HOW TO MAKE BANANA CATSUP?

Ingredients:
4 cups ripe bananas ( kardaba )
9 cups water
2 tbsp. salt
2 cups vinegar
1 tsp food color
2 tsp. powdered pepper ( white )
4 cups sugar
¼ cup siling labuyo
1 pc onion ( chopped )
1 head  garlic
1 tsp. cloves
1 tsp. cinnamon
1/16 sodium benzoate

Procedure:
Wash bananas and peel.
Slice very fine.
Mix bananas, chopped onion garlic, 9 cups water in a blender.
Dissolve sodium benzoate in 1/8 cup water in a separate container and food coloring.
Mix thoroughly the ingredients.

NOTE:
Do not mix the benzoate with the food coloring.
Cook for 2 min. more
Pack in sterilized jars while still hot
Close tightly, cool then paste your label.
Store in dry cool place.

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how to make Bread and Butter Pickles?

HOW TO MAKE BREAD AND BUTTER PICKLES?

Ingredients:
6 medium cucumbers
1 teaspoon celery seeds
3 onions
1 teaspoon mustard seeds
¾ cup salt
¾ teaspoon turmeric
4 cups water
½ teaspoon ginger
2 cups vinegar
¼ teaspoon pepper
1 cup sugar
1 cup water to 4 cups water
   
Procedure:
Wash the cucumber and peel the onions. Slice the cucumber and onions thin and let stand in brine of salt and water for 3 hours (3/4 cup salt per quart of water ) Combine vinegar and spices and bring to a boil. Add cucumber and onions and stir over low heat for 2 minutes. Place in sterilized jars and process and seal.

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How to make Pineapple - Nangka Marmalade?

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HOW TO MAKE PINEAPPLE - NANGKA MARMALADE?

Ingredients:
Prepare:
3 cups chopped pineapple
1 cup finely sliced nangka
2 cups sugar
½ cup glucose

Procedure:
Mix the ingredients and cook until thick. Pour while hot into jars and process.

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How to make Corned beef?

HOW TO MAKE CORNED BEEF?

Ingredients:
1.9 kg. beef                   
Cover pickle.                   
¼ cup coarse salt
2 cups water
½ tsp. curing salt
1 ½ tsp. refined sugar
1 tsp. phosphate
500 mg.    1 tablet    Ascorbic acid

Cooking Ingredients:
1 tsp. pepper corn
1 tsp. chopped garlic
1-2 pieces bay leaf
1 tsp. seasoning
few strands oregano
1-2 cups water
1 tsp. msg
1 cup extender
2 tablespoon gelatin

Procedure:
Select good quality raw materials. Trim and weigh. Cit the meat into ½ x 1 cube. Prepare the cover pickle and soak meat in it. Cure at room temp. 8-10 hrs. ( 1-2 ) days. Wash the cured meat, remove excess fat. Cook the meat together w/ spices wrapped in gauze. Pressure cook for 45 min. to 1 hr.  Flake the meat and return in the pressure cooker adding 1 cup of the broth with the gelatin and the extender. Pack in polyethylene bag. Store. Freeze 3-6 months.

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How to make Tocino?

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HOW TO MAKE TOCINO?

Ingredients:
1 kilo pork pigue (portion with fat)
1/8 tsp. curing salt
1 tsp. phosphate
¼ cup chilled water
1 ¼ tbsp. coarse salt
9-12 tbsp. refined sugar
1 tbsp. garlic (crushed)
2 tbsp. anisado wine
¼ cup pineapple juice
r and o food color as desired
1tsp. vetsin

Procedure:
Select good quality raw material. Slice or cut the raw material ( ¼ inch thick ) Mix meat with the first three ingredients, salt, curing salt, phosphate dissolved in ¼ cup water. Add the rest of the ingredients. Mix till well blended. Cure at room temperature for 8-10 hours or refrigerate 1-2 days. Pack in polyethylene bag and store in freezer.

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How to make Luncheon Meat?

HOW TO MAKE LUNCHEON MEAT?

Meat Materials:
Pork Lean, ground    1 kilo
1 ¼ tbsp. salt (coarse salt)
1/8 tsp. curing salt
½ tsp. phosphate
¼ cup water
2 ½ tbsp. refined sugar
1 tsp. nutmeg
1 ½ tsp. white pepper
1 tsp. msg. (vetsin)

Procedure:
Select good quality raw materials.
Wash the meat and chill. Grind pork lean using a coarse blade.
Mix meat with the first three ingredients (salt, curing salt and phosphate dissolved in ¼ cup water until tacky. Add the remaining three ingredients until well blended. Cure for 1-2 days at refrigerator.
Remix 5-6 minutes. Stuff into large casing. Cook and stem 1 ½ hours. Chill when cooled.

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How to make Skinless Longanisa?

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HOW TO MAKE SKINLESS LONGANISA?

Meat Materials:
pork lean, ground    700 gms.
Pork back fat

Ingredients:
Salt, coarse – 1 tablespoon
Curing Salt – 1/8 tsp.
Phosphate – 1 tsp.
Water – ¼ cup
Sugar, refined 9-12 tablespoon
White pepper – 1 tablespoon
Garlic chopped – 2 tablespoon
Pineapple juice – 2 tablespoon
Anisado wine – 2 tablespoon
Food color as desired
Msg.    - 1 teaspoon

Procedure:
Select good quality raw materials.
Wash and grind the meat.
Mix the first three ingredients ( salt, curing salt and phosphate.
Dissolved in ¼  cup water. )
Add the rest of the ingredients, mix well until well blended. Cure ( room temperature 8-10 hour. )
Refrigerate 1-2 days.
Wrap 1 tablespoon in paperlyane
Store 2-3 months.

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