The skills training section provides the readers useful simple technologies in the production of goods that can be sold to provide additional source of income. Most of these technologies can be performed within the entrepreneurs’ home and require low capitalization.
For those who are just starting, these types of businesses are very appropriate considering the investments involved in terms of time and money and the risk involved.
FRUIT JUICES
1. Guayabano Juice
Materials: Utensils:
Ripe guayabano Measuring cup and spoon
Sugar Jars or can for preserving
Calamansi Muslin cloth bag, knife, casserole
Procedure:
1. Wash the fruit, peel, remove seeds and core.
2. Slice in 5 cm cubes.
3. Add 1 cup of boiling water for every cup of guayabano juice.
4. Extract the juice by means of the muslin cloth while still hot.
5. Make a second extraction by adding an equal amount of water and mix with the first extraction.
6. Put ¼ tsp. calamansi juice for every cup of guayabano juice: add sugar to taste.
7. Heat in double boiler at 82 º C for 15 minutes from the time the water gets hot. Bottle and seal.
8. Submerge in cold water
2. Calamansi Juice Drink
1 kg calamansi white sugar
Plastic bottles – 330 ml
Knife and chopping board
Big kettle for pasteurizing the juice
Stove, pails, strainer, funnel
Extract the juice. Measure. Mix ten liters water and sugar. Heat to dissolve. Add the extract and heat to 80 º C for 5 minutes. Cool to 60 º C and fill bottles. Close caps and label. Store at room temp for 10 days.
3. Santol Juice Drink
Santo ripe
Sugar
Wash the fruits. Boil for 5 minutes. Peel and slice. Extract juice. Adjust the acidity and sugar. Heat to 80 º C for 5 minutes. Bottle and cool immediately. (Use water with ice). Shelf-life: one week at room temperature.
4. Duhat Juice
Procedure:
1. Wash the duhat well, measure in cup or glass put in an equal amount of water.
2. Boil for 15 minutes.
3. Squeeze out the juice by means of a clean cloth bag.
4. Repeat addition of water to the pulp, boils, and squeeze.
5. Add first and second extraction together, strain in 3-fold sinamay strainer
6. Add desired sugar and kalamansi (or ascorbic acid).
7. Boil again and pour into containers while hot.
8. Cover and cool.
5. Green Mango Juice
2 pieces green mangoes
1 cup sugar
Citric acid (optional)
Blender
Knife and chopping board
Cloth strainer
Mixing container
6. Sampalok Juice Drink
Ripe sampalok
Sugar
Same as guayabano juice.
VEGETABLE JUICES
7. Carrot juice
1. Place 1 kg of clean carrots in a blender or food processor. Process until finely chopped or mashed.
2. Place in a large glass measuring cup and add 2 cups (500 ml) hot water.
3. Let set for 15 to 30 minutes.
4. Strain the juice into a pitcher.
5. Add 1 cup (250 ml) of sugar (or to taste). Mix well to dissolve sugar.
6. Add the juice of 2 oranges.
7. Heat to 80 º C for 5 minutes.
8. Bottle and cool immediately.
9. Store in a refrigerator.
8. Camote Tops Juice Drink
¼ kg camote tops (red)
¼ calamansi extract
1 cup sugar
Wash and boil camote tops in 1 liter water. Remove the leaves. To the water, add calamansi extract and adjust the sweetness. Heat to 80 º C for 5 minutes. Bottle and cool.
9.SINGKAMAS AT CARROT JUICE
Ingredients:
¼ kilo Singkamas
¼ KILO CARROTS
4 Cups of water
1 c.Sugar
6 pcs. Lemoncito
Procedures:
1. Peel carrots and singkamas
2. Slice into cubes
3. Blend carrots and Singkamas together
4. Add 3 cups of water
5. make 4 glasses per seving
10. SAYOTE AND GUMAMELA JUICE
Ingredients:
10 petals gumamela flowers
10 pcs. lemoncito
¼ kl.. sugar
1 Liter water
3 pcs. sayote
Procedure:
1. Peel sayote ang chop into cubes.
2. Wash gumamela petals and sayote then boiled with in 10 minutes
3. Add sugar and lemoncito juice
4. Refrigerate or put cube ice and ready to serve
5. Good for 6 servings.
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GREEN MANGO NECTARMaterials:
1 kg green mango
Refined sugar (as needed)
Ascorbic acid
Sodium benzoate
Procedure:
1. Select and wash sound and mature green mango.
2. Pare. Slice into small pieces.
3. Pass through a blender adding ½ c water for every cup of sliced mango.
4. Prepare syrup by boiling 1 c of water.
5. for every cup of mango puree add ½ c syrup.
6. Add ascorbic acid (1.5 grams per liter of mixture). Sodium benzoate may also be added. Mix well.
7. Heat for 1-2 minutes at 75-80 º C
8. Pour in dry sterile preserving bottles and remove air bubbles. Cover tightly.
9. Pasteurize for 15 minutes at 85 º C.
10. Check for air tightness.
11. Label and store in a cool dry place.
Direction for use: For every cup of mango nectar add ½ cups cold water.
Yield: 6 (0.5 pt) bottles
MANGO NECTAR (RIPE)
Materials:
1 kg fully ripe mango
Refined sugar (as needed)
Citric acid
Sodium benzoate (optional)
Procedure:
1. Select ripe and sound mangoes, preferably “Carabao” variety. Wash thoroughly.
2. Slice. Scoop out the flesh from cheeks using stainless steel spoon. Scraped off flesh from the stones using blunt edge of a stainless steel knife.
3. Pass through a blender adding 0.25 c water for every cup of mango pulp.
4. Prepare syrup by boiling 1 c sugar and 1 c water.
5. For every cup of mango puree 0.25 c syrup. Measure.
6. Add citric acid (2.5 grams per liter of mixture). Sodium benzoate (0.5 per liter of mixture) may be added if desired for longer shelf-life.
7. Heat for 1-2 minutes at 75 – 80 ºC.
8. Pour in dry sterile 0.5 pint glass jars and removed air bubbles cover.
9. Pasteurize at 85 º C for 15 minutes.
10. Check for air tightness.
11. Let cool, label; and store.
Yield: 6 (0.5pt) juice bottles
FROZEN MANGOES
Materials:
Firm ripe mangoes
Procedure:
1. Use firm ripe fruit.
2. Cut the fruit close to the seed.
3. Scoop out the flesh from the halved fruit with a stainless steel spoon.
4. Pack with one part of sugar to 5 parts of fruit. (sprinkle sugar over the fruit.)
5. Arrange in single layer inside plastic bags and seal.
6. Freeze and store at 0 ºF or below.
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DURIAN JAM
Materials:
1.8 kg durian pulp (Approx. 10.2 kg native variety or 5.2 kg. Chanee variety)
1.350 kgs. White sugar
5.4 gms. Citric acid (0.3%)
0.9 gms. Ascorbic acid (0.05%)
0.9 gms. Sodium benzoate (0.05%)
0.18 gms. Sodium metabisulfate (0.01%)
Procedure:
1. Select sound durian fruits.
2. Extract the pulp from the fruits. Remove the seeds.
3. Add ¾ cup sugar to every 1 cup pulp. Add citric acid, ascorbic acid, sodium benzoate and sodium metabisulfate may be added for longer shel-life.
4. Cook to jam consistency.
5. Pour in dry sterilized bottles while hot.
6. Remove air bubbles. Seal.
7. Process 8 oz bottles for 45 minutes in boiling water.
Yield: 10 bottles (8 oz) for native variety
Variations: blending of the 20 % native and 80% Chanee varities.
MANGO JAM
Materials:
1 kg sound ripe mangoes
½ kg refined sugar
Procedure:
1. Wash mangoes. Slice and scoop out pulp. Chop.
2. Add ¼ c sugars for every cup of the pulp.
3. Cook until thick enough to spread.
4. Pack in dry, sterile glass jars.
5. Remove air bubles and cover tightly.
6. Pasteurize 12 oz jars for 25 minuets
7. Seal completely.
Yield: 1.5 (12 oz) bottles
GUAVA JELLY
Materials:½ kg. ripe guava
½ kg.green guava
2 kgs. Refined sugar
50 pcs. calamansi (medium size)
Procedure:
1. Select equal mixture of green and ripe guavas.
2. Wash and cut into halves or quarters
3. Add 8 cups of water for every kilo of guavas
4. Boil in an enamel or stainless steel basin for 30 minutes.
5. Strain thru cheese cloth bag. Boil again for 30 minutes using 6 cups of water. strain combines the 2 extracts.
6. Measure the extracts. For every cup of the extract, add ¾ c sugars and 1 tbsp. calamansi juice.
7. Boil once to dissolve sugar and strain.
8. Cook over strong fire until the temperature reaches 107-108 ºC or until a soft ball is formed when the jelly is dropped in a cup of water.
9. Pour into sterilized dry glass jars
10. Cover tightly.
11. Cool, label and store.
Yeild: 5.5 (8 oz) bottles
PAPAYA JELLY
Materials:
1 kg slightly under ripe papaya
1 kg calamansi juice
1 ½ c refined sugar
Procedure:
1. Select and wash papaya. Do not pell.
2. Cut into small pieces.
3. For every kilo of sliced papaya add 8 cups of water and 3 tbsps. Calamansi juice.
4. Boil for 30 minutes. Strain and save extract.
5. To the pulp, add 6 cups of water and boil for 20 minutes.
6. Strain using a cheese cloth bag. Avoid pressing to prevent cloudy product. Combine 1st and 2nd extracts.
7. For every cup of extract, add ¾ c of sugar and 2 tbsps of calamansi juice.
8. Boil once to dissolve sugar and strain.
9. Cook to jellying point.
10. Pour into dry sterile preserving jars and cover tightly.
11. Label and store in a cool dry place.
Yield: 2 ½ (12 oz) bottles
MARANG JAM
Ingredients:
2 kg. Marang pulp or (5 kgs marang)
1.5 kg Refined sugar
6 gm, Citric acid (0.3%)
0.5 gm. Sodium metabisulfate (0.7%)
1 gm Ascorbic acid
Procedures:
1 Select sound ripe marang wash.
2. Peel. Remove seeds. Soak pulp in 0.7 % sodium metabisulfate
3. Drain. Remove seeds.
4 Add ¼ cup sugar for every cup of pulp
Add ascorbic acid, Sodium benzoate and citric acid.
1. Cook to jam consistency
2. Remove air bubbles seal.
3. Process 8 oz. Bottles for 45 minutes in boiling water.
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CHICKEN HAM
Mga Sagol:
1 kilo nga manok
“Injecting solution”
½ tasang tubig
2 kutsarang iodized salt
2 kutsarang asukal (puti)
¼ kutsaritang Prague powder
“Rub solution”
2 tasang asin
2 kutsarang asukal (pula)
½ kutsaritang Prague powder
“Cooking mixture”
(sa kada kilo nga hamon):
¾ tasang beer
2 kutsaritang cloves garlic
2 bay leaves
1 tasang duga sa pinya
1 tsang asukal
Mga galamiton:
Kutsilyo Sug-angan
Tasang sukdanan Katsa
Kutsaritang sukdanan Palangana
Kaserola Hirenggilya
Siyanse Supot nga plastic
PAAGI SA PAGBUHAT
1. Mag-andam sa “injecting solution”. Tunawon ang asin ug asukal sa ininit nga tubig. Pabugnawon ug salaon sa katsa. Sagulan sa vetsin ug Prague powder.
2. Gamiton ang hirenggilya sa pagtuslok sa “injecting solution” sa nagkain-laing bahin sa unod sa manok.
3. Mag-andam sa “rubbing mixture” Sagulon ang asin, asukal ug prague powder.
4. Ipahid sa tibuok manok.
5. Isulod sa supot nga plastic o kaserola ug ihiklin sulod sa 4-5 ka adlaw sa refrigerator.
6. Hugasan ang manok aron maanod ang sobrang asin.
7. Pabukalan sulod sa 5 minuto. Kuhaon ang tubig.
8. Lutoon sa “cooking mixture” sulod sa 1 ka oras.
9. Butangan ang ibabawng bahin sa manok sa asukal nga pula. Lutoon sa oven o sa mainit nga siyanse.
HAMON NGA WALAY BUKOG
Mga sagol:
2 ka kilong baboy (paa) kinuhaan sa bukog
“Injecting solution”
1 ka tasang tubig
½ sa tasang asin
¼ sa tasang asukal (puti)
½ kutsaritang Prague powder
“Rub solution”
2 tasang asin
2 kutsarang asukal (pula)
½ kutsaritang Prague powder
“Cooking mixture”
¾ tasang beer
2 kalusok nga clavo (cloves)
2 bay leaves
Mga galamiton:
Kutsilyo
Hiwaanan
Tasa ug Kutsarang sukdanan
Palanggana
Salaam (katsa)
Kaserola
Heringgilya
Siyanse
Paagi sa Pagbuhat:
1. Andamon ang mga sagol nga i –indyeksyon . tunawon ang asin ug asukal sa pinabukal nga tubig. Pabugnawon ug salaon sa panaptong katsa. Iasgol ang ham spice, vetsin ug Prague powder. Isulod kini sa heringgilya.
2. Itulpok ug I –idyeksyon ang sagol sa nagkalaing bahin sa karne sa igo nga giladmon nga motuhop pag-ayo ang sagol.
3. Andamon ang sagol para ipamaghid. Sagulon ang asin, asukal ng apula ug prague powder.
4. ikuskos pag-ayo ang mga sagol para ipamanghid sa tanang bahhin sa karne.
5. isulod sa kaserola ug ibutang sa repredyeretor gikan sa 4 ngadto sa 5 ka adlaw.
6. Hugasan ang karne aron makuha ang sobrang asin.
7. Ilunod sa kaserola. Sabwan ug tubig ug pabukalan sulod sa 5 ka minutos. Pabugnawon ug laplapan sa panit kon kubal.
8. Ilunod sa karne sa lutuanan yban ang sagol para sa pagluto. Lutoon kini sulod sa usa ka oras.
9. Butangan ang ibabawng bahin sa manok sa asukal nga pula. Lutoon sa oven o sa mainit na siyense.
TOCINO
Materials:
1 kilo pork prigue kasim or portion with fat
Ingredients:
8 tbsp. white sugar
½ tsp. prague powder
2 tbsp. garlic, crushed
¼ tsp. vetsin
2 tbsp. anisado wine
1 ½ tbsp. coarse salt
1 tbsp. phosphate, dissolve in ¼ cup of water
½ tsp. red food color
1 tbsp. maggi savor sauce
Procedure:
1. Select good quality raw material. Trim and weigh
2. Slice or cut the raw material.
3. Measure and weigh all ingredients.
4. Mix the ingredients thoroughly.
5. Treat the meat slices with mixed ingredients file in a tray.
6. Cure at room temperature for 8 hrs. or one day inside the refrigerator.
Note: To cook tocino, boil in small amount of water until its own fat is extracted. Fry it until done.
EMBUTIDO
Materials:
Meat:
1 kl ground pork
1 kl ground beef
Ingredients:
2 tbsp.coarse salt
1 tbsp.maggi savor sauce
1 tsp.vetsin
½ cup pickle relish
2 tbsp. crushed garlic
2 pcs. large onion, chopped
4 tsp. black pepper
1 cup cheese, chopped
2 cups bread crumbs
½ cup raisins
2 cups carrots, chopped
4 pcs. eggs, beaten
2 doz. quail eggs, boiled
1 box chicken cubes
2 cups evap. Milk
3 cans Vienna sausage, chopped one can
Procedure:
1. Combine all ingredients except boiled eggs and sausages in a large bowl and blend well.
2. Divide mixture, spread out on aluminum foil and fill with meat mixture.
3. Spread to about ¾ inch thick. Arrange a horizontal row of whole sausages and quail eggs.
4. Seal edges.
5. Steam for 30 – 40 minutes.
CORNED BEEF
Materials:
Meat:
1 kilo beef brisket, cubed into 1x1 ½ inch thick
Ingredients:
For cover pickle
2 cups water
¼ cup salt, coarse
1 ¼ tbsp. refined sugar
½ tsp. Prague powder
1 tab. Ascorbic acid, 500 mg.
For cooking
1 tsp peppercorn
1 tsp chopped garlic
2 pcs. bay leaf
2 pcs. oregano
1 tbsp. corned beef seasoning
1-2 cups water
½ tsp. vetsin
Procedure
1. Prepare the cover pickle by doing the following procedures:
a. Dissolve the salt in 2 cups of boiling water. You then cool and starin the solutionm through a cheese cloth or “kamiseta” to remove dirt.
Note: This should be prepared a day before or at least 5 hours a head to allow time for cooling
b. dissolve the other dry ingredients in the prepared solution.
2. Place the cut-up beef in a plastic bowl and pour the cover pickle to completely submerge the meat.
3. Your meat is now ready for curing. You can cure the meat at room temperature for 10 – 12 hours or in your refrigerator for 1-2 days.
4. After the curing period. Drain the meat and wash three times with water. Drain for 10 minutes and set aside.
5. Your corn beef is ready for cooking. Place the cured beef in a pressure cooker. Put the cooking ingredients (wrapped in a piece of clean cloth or kamiseta).
6. Cook the meat for 45 minutes at 15 lbs. pressure.
7. After cooking, separate the meat from the broth and flake with a fork.
8. Thicken the broth with unflavored gelatin.
9. Remix the flaked meat and broth.
SKINLESS LONGGANISA
Materials:
Meat:
700 grms ground pork lean
300 grms ground back fat
Ingredients:
9 tbsp. white sugar
1 ½ tbsp. coarse salt
1 tbsp. black/whitye pepper
1 tsp. phosphate, dissolve in ¼ cup water
½ Prague powder
1 tbsp. magi savor sauce
2 tbsp. garlic, crushed
½ tsp. vetsin
2 tbsp anisado wine red coloring wrapper
Procedure
1. Select good quality raw material. Trim and weigh.
2. Grind lean meat and cube back fat.
3. Mix all ingredients until dissolve.
4. Add meat and mix until well blended and tacky.
5. Cure at room temperature for 8 hrs. or 1 day in refrigerator.
6. Stuff incasing or plastic wrapper.
7. Dry for 2-3 hours.
8. Pack on polyethylene bag.
9. Store in freezer.
For cooking: ¼ cup oil plus ¼ cup water. Boil until dry.
BEEF TAPA
Ingredients:
1 kilo beef
2 tbsp. salt
3 tbsp. sugar
1 tsp. Prague powder
½ tsp. phosphate
½ tsp. chopped garlic
½ tsp. peppercorn (ground)
½ tbsp. anisado wine
Procedure:
1. Slice beef thinly, about 1/8 to ¼ inches thick.
2. Combine remaining ingredients (curing ingredients) and rub well on both sides of the meat.
3. Stack the meat in clean container and store in refrigerator for 2 to 3 days, then hang up to dry under the sun.
4. In the absence of a refrigerator, keep meat in cool place. Allow to cure for only one day and dry the following day.
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PASTILLAS DE SAGINGBanana flour
Raw materials: Unripe saba, banana
Procedure:
• Wash bananas
• Boil bananas until cooked
• Peel then slice into 1 mm thickness
• Spread into aluminum trays lined with nylon mesh
• Dry under the sun or in forced draft oven at 60º - 65º c until crispy
• Grind in a grinder into flour
BANANA CATSUP
Materials:
2 ½ cups Banana puree Osterizer or blender
2 tsp. Salt 2 Casserole, big
1 ½ cup sugar, second class 2 sauce pan, medium
1 cup Vinegar Chopping board
¼ tsp. Cinnamon stick/powder Knife
¼ tsp. Allspice powder Basin
1/8 tsp. Ground pepper, white Ladle
¼ tsp. Paprika 4 empty catsup bottles, sterilized
1/8 tsp. food color, red cornstarch
Procedure:
A. Preparation of Banana Puree
1. Wash ripe bananas to remove adhering dirt.
2. Boil bananas in water for 10 minutes.
3. Peel bananas and remove strings adhering to the pulp.
4. Slice into 1 cm. thickness and add water (one (1) cup for every slice 2 ½ cup sliced bananas).
5. blend or mash and starin thru sinamay.
B. Preparation for Banana Catsup
1. Combine vinegar, sugar and salt and boil for 5 minutes.
2. Add spices (contained in a bag) and heat and allow to simmer for 10 min.
3. Strain the vinegar-spice mixture and add this to the banana puree and heat in a double boiler until moderately thick.
4. Add pre-gelatinized cornstarch, white pepper and food color, and then allow to simmer with constant stirring until desired thickness is attained.
5. Pour sauce while still hot into clean, previously sterilized bottles.
6. Seal tightly.
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FISH SALAD
Igredients:
1 Medium size Fish (kiskisan, tuna,mayamaya)
2. pcs. Potato cubes
1 pc. Carrots
1 cup Gabbage ( shredded)
2 pcs Baguio pepper (cubes-blanched)
1 can Peas (small)
½ cup raisin
¼ Sweet pickles
1 cup Mayonnaise
¼ tsp. MSG
1cup Onion (chopped)
Salt to taste
Procedures:
1. Removes scales, eviscerate fish and wash thoroughly.
2. Steam the fish for at least 30-40 minutes. Cool. Flake fish carefully so as not to destroy the fish bones. Set aside
3. Mix all ingredients to the fish meat thoroughly. Chill,
4. Before serving, mold the mixture on the fish bones to form the previous appearance of the fish.
5. Garnish, then serve.
PAKO SALAD
Ingredients:
1 Bundle Pako
1 Onion Bulb
2 pcs. Tomato pinch of salt
3 tbsp. Vinegar
Procedure:
1. Wash pako leaves before picking
2. Blanch pako leaves and drain. Set aside.
3. 3 Slice tomato, peel and slice onion into rings.
4. Add vinegar and pinch of salt to taste in blanch pako.
5. Place in salad container and garnish with tomato and onion.
LECHE PLAN KAMOTENG KAHOY
Mga sangkap:
2 tasang arinang kamoteng kahoy
1 bote ng gatas ng kalabaw
½ kilong asukal na pino
1 kutsaritang kinsakas nab alt ng dayap.
5 itlog
¾ na puswelong asukal na mapula
Proseso:
Batihin ang itlog at isama ang arina ng kamoteng kahoy. Ihalo ang asukal na pino, gatas at balat ng dayap. Pakuluin sa kaunting tubig ang pulang asukal at salain pagkatapos. Ibuhos sa liyenera at palamiging may tubig at pasingawan.
BUTSE-BUTSENG KAMOTE AT KAMOTENG KAHOY
Mga sangkap:
¾ tasa ng kamote
2 tasang kamoteng kahoy, ginadgad
1 ½ tasang asukal, mapula
5 pirasong kalamansi (kinatas)
1. Lutuin ang kamote, Pagkaluto ay masahin at lagyan ng mapulang asukal. Haluan ng kaunting tubig upang mamasa. Lagyan ng kaunting kalamansi, ituloy ang pagmasa. Itabi muna pagkaraan.
2. Ihanda ang arina ng kamoteng kahoy at samahan ng mapulang asukal at kaunting tubig. Itabi muna.
3. Sa pamamagitan ng kamay, kortihan ang pinaghalong kamoteng kahoy at bilugin ng isa-isa. Gayundin ang gawin sa kamote saka ipasok sa binilog na kamoteng kahoy at bilug-bilugin.
I4. prito sa langis ng niyog hanggang pumula at igulong sa pinong asukal. Palamigin at ihain.
HOTCAKE NA KAMOTE
Mga sangkap:
1 tasang arina ng kamote
1 tasang arina ng trigo
½ tasang asukal
4 na kutsarang margarina- tinunaw
1 tsang gatas na pinalabnaw
2 itlog
1 kutsaritang baking powder
Paghalu-haluin at salain ang mga tuyong sangkap. Paghaluin ang gatas, binating itlog at tinunaw na margarina at ihalo sa naunang mga tuyong sangkap. Haluing mabuti hanggang magpantay. Iprito sa isang kutsarang margarina ang bawat dalawang hotcake. Iddin ng bahagya ng siyense. Ito’y hustong ihain sa walo ka tao at nagkakahala ng P 2.50
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EGGPLANT PASTILLAS
Ingredients:
1 c. eggplant mashed
¾ c. condense milk
½ c. powdered milk
1/3 c. sugar (confectioner)
Procedure:
1. Cook eggplant and peeled
2. Mix all ingredients and stir until sticky
3. Wrap with colored water cellophane in your desired size .
4. And serve
LUTUING PILIPINO CONTEST
Mrs. Aurora Roldan
45 yrs old
Lugait, Misamis Oriental
Recipe: Cabbage Roll
Ingredients:
½ kl. Ground pork
2 pcs. egg
1 regular size carrots
1 pc. Sayote
3 pcs. sweet potato
1 head onion
1 head garlic
10 leaves of cabbage
1 cup corn starch
Salt to taste
Soy sauce for seasoning
Procedure:
Grind the pork, cut all the spices in a fine coarse.
Beat the eggs and mix all the ingredients.
Wrap the mixture in the cabbage leaves and boiled until cooked.
Arrange in the big platter and garnish it, ready for serving.
Coast of the recipe:
½ kl. Ground pork
2 pcs. egg
1 carrot
1 sayote
3 pcs. sweet potato
Cabbage
Garlic
Onion
Soy sauce
MOLEDO (pastillas)
Mga sagol:
5-6 pcs. Coconut (7 cups grated coconuts)
2 kls. Central sugar
4 cups boiled camote (mash)
Nangka (chopped)
Pama-agi:
1. lung-agon ang camote ug dukmokon o kidkiron.
2. Magpabukal ug tubig sa kalaja. Kon mobukal na, ilunod ang central sugar ug siging ukayon hangtod molatik.
3. Kon molatik na, ilunod ang 4 ka basong kinidkid na camote, 7 ka basong kinidkid nga lubi ug tinadtad na nangka.
4. Ukayon hangtud nga dili na mopilit sa kalaja.
5. Haunon ug ibutang sa hulmahan ug pikas-pikason.
6. puston sa Japanese paper.
PITSE-PITSE
Mga sagol:
4 ½ cups sabaw sa butong
3 ½ cups kinidkid nga cassava
2 cups white sugar
1 tsp lye
Kinagud na lubi (para budbud)
Pama-agi:
1. Pugaan ug mayo ang kinidkid nga cassava.
2. Sagulon ang kinidkid na cassava sa sabaw sa butong,white sugar ug lihia (lye).
3. Ukayon pag-ayoug ibutang sa baking tina o molder.
4. Lutuon pinaagi sa steamer.
5. Kun Maluto na, budburan sa kinagod nga lubi
COCONUT CANDY
Mga sagol:
2 kls. Brown sugar
8 pcs. coconut (kinagod)
Roasted peanuts ( dukdokon)
Roasted sesame seeds (lunga)
Pama-agi:
1. Magpabukal ug 1 ka basong tubig sa kalaja.
2. Kon mobukal na, ilunod ang 2 ka kilong brown sugar(kamay) u gang dinukdok nga sani, siging ukayon hangtod molatik.
3. kon molatik na, iluno na usab ang kinagod na lubi siging ukayon hangtod mogahi.
4. Haunon sa kalayo ug ibutang sa sudlanan.
5. 5. Pormahon sa linging ug ipaligid sa lunga (sesame seeds)
TIRA-TIRA
Mga sagol:
2 lks brow sugar (kamay)
6 pcs. coconut (grated)
Roasted peanuts (for flavoring)
Pama-agi:
1. Butangan ug 5 ka basong tubig sa kinagod nga lubi ug pug-on.
2. Itak-ang sa kalaja ang tuno ug pabukalon pag-ayo.
3. Ibubu ang brown sugar (kamay) u gang dinukdok na mani.
4. Siging ukayon hangtod insakto na ang pagkalatik.
5. Sulayan sa tubig ang latik kon dili na malanay haun-na.
6. Ilapad sa tabla, pinahiran sa mantika dayon ipaligid una putol-putolon.
7. Puston sa Japanese paper.
COATED PEANUTS
Mga sagol:
3 cups raw peanuts
2 cups white sugar
2 cups water
1 tsp. margarine
1 tsp. vanilla
Pama-agi:
1. Sagulon ang mani, white sugar ug tubig. Ukayon hangtod matunaw ang asukar.
2. Ibutang sa kalaja ug lutoon.
3. Idugang ang margarine, kon ang mani naputos na sa asukar, butangi sa vanilla.
4. Hinayan ang kalayo ug ipadayon ang pag-ukay hangtud maluto na ang mani.
COCO SAUCE MAKING (toyo)
Mga sagol:
4 ka basong tubig sa lubi
½ ka basong asin
½ ka tasang kamay
1 ka putos na vetsin
Pama-agi:
1. Luton ang kamay hantud maitom.
2. Ibubu ang tubigsa lubi sa asin.
3. Kutawon sa hinayhinay hangtod mobukal.
4. Ibutang ang vetsin ug haunon dayun.
5. Pabugnawon ug isulod sa botilya, I-istak nga 1 ka semana una gamiton.
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BUTTER CAKE
Materials:
1 ¾ c cassava flour
1 ¾ c wheat flour
1 c butter
2 c sugar
8 pcs, eggs less 2 whites
1 c diluted milk
1 tsp. baking powder
Procedure:
1. Sift together flour and baking powder. Measure and set aside.
2. Cream butter and sugar .Blend eggs, one at a time.
3. Add flour mixture alternately with milk. Fold well- beaten egg whites in the batter mixture.
4. Pour in well- greased baking pan. Bake for 45 minutes to 1 hour at 375 º F.
UPSIDE DOWN CAKE
Materials:
1 ½ cassava flour
¼ tsp. salt
¼ c butter or margarine
1 c refined sugar
6 pcs. eggs
6 slices canned pineapple
1 c water
6 halves canned peaches or mango
1/3 c brown sugar
Procedure:
1. Place butter and brown sugar on 9 round pan. Melt on low heat.
2. Arrange fruits I the pan.
3. Sift flour, salt and baking powder in a bowl.
4. Beat egg whites in a large bowl until stiff but not dry. Beat in sugar. Set aside.
5. Beat egg yolks in smaller bowl until lemon colored. Add dry ingredients alternately with water. Beat to make a smooth batter.
6. Fold batter into the beaten egg whites carefully but thoroughly.
7. Pour batter over fruit in pan. Bake for 40 minutes at 350 º F. cool then turn into serving plate upside down.
DROP COOKIES
Materials:
3 c cassava flour
3 pcs. eggs
1 c sugar
1 tsp. baking powder
1 tsp. vanilla
1 c. margarine
Procedure:
1. Sift cassava flour and baking powder, then measure.
2. Cream margarine and sugar; add eggs one at a time beating well after each addition.
3. Add flour mixture, beat until smooth. Add vanilla.
4. Drop by tsp on greased cookie sheets. Bake at 177 º C (350 º F) for 10-15 minutes
CUCHINTA
Materials:
1 c. cassava flour/ all-purpose flour
1 c. brown sugar
1 ½ weater
1 tsp. lye
Procedure:
1. In a maximum bowl, blend all the ingredients until thoroughly fine.
2. Pour into cuchinta molders or ungreased muffin tins.
3. Steam for 5-20 minutes.
4. Let cool for 5 minutes and removed from molders.
5. Serve with grated coconut.
STARCH COOKIES
Materials:
5 c cassava flour
1 tsp. baking powder
3 pcs. egg whites
1 c sugar
5 pcs, egg yolks
230 g butter or 1 c margarine
Procedure:
1. Stiff cassava starch and baking powder. Then measure.
2. Cream butter or margarine, add sugar. When fine, beat in eggs one at a time.
3. Add starch mixture and fold in well- beaten egg whites.
4. Drop by tsp. on greased cookie sheet and bake at 177 º C (350 º F) for 10-15 minutes