Cassava Chips












Cassava or "kamoteng kahoy" or "balanghoy" is a woody shrub commonly grown in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Cassava is the third largest source of carbohydrates for human food in the world.

The flour made of the roots is mainly prepared as a dessert. It is also steamed and eaten plain. Sometimes it is steamed and eaten with grated coconut. The most popular dessert is the cassava cake/pie, which uses grated cassava, sugar, coconut milk, and coconut cream.

Here is another recipe made out of cassava which i'm sure you would also like.

Ingredients:
  • 1 kilo cassava
  • 1 tsp. vetsin
  • 2 1/2 tsp. barbecue spice (for flavoring)
  • 3 tbsp. and 1 pinch salt
  • 9 1/2 cups water

Procedures:

  1. Wash cassava well, peel and slice very thinly.
  2. Soak in 2% salt water with flavoring.
  3. Spread on a tray and steam for 5 minutes.
  4. Dry in a solar drier at 60°C for 5 hours.
  5. Seal in plastic bags until ready for frying before serving.

Squash Cuchinta











Squash or kalabasa, is a viny, creeping and trailing crop producing fruits and considered to be one of the most delicious vegetables. It is the most commonly and regularly grown vine plant due to its rich source of Vitamin A, phosphorous and calcium. The young and tender shoots make good vegetable salad. The fruit is excellent for ginataan.

Experts at the Food and Nutrition Research Institute of the Department of Science and Technology classified squash to the A-list of superfoods—containing pro-vitamin A that can help those fond of consuming it gain better eyesight, healthier hair, smoother and clearer skin, as well as for better overall growth.

Here are some steps on how to make squash cuchinta.

Materials:
  • 1 cup mashed boiled squash
  • ¾ cup brown sugar
  • ¾ cup all purpose flour, shifted
  • 1 cup water
  • 1 teaspoon lye (dissolved)

Procedures:

  1. Dissolve the sugar in water and boil, allow to cool.
  2. Add the flour little by little.
  3. Add the squash, keep on stirring until it becomes fine in texture.
  4. Shift.
  5. Add the lye, stir.
  6. Put the mixture in molds, with allowance of a little space from the rim.
  7. Cook in double boiler for 20 minutes.


Siopao Making











Siopao business is mushrooming everywhere because it only require a little capital to start this business. However, the most important factor in this business is the knowledge in siopao making.

Here are some expert's tips to serve as your guide in this business:
  1. Make sure your products are always fresh. Customers want their siopao fresh and hot when served.
  2. Produce only what you can sell in a day. Siopao is perishable, so it's a good idea to make only what you can sell.
  3. Be flexible. Know what your market wants. It's important to come up with products that will suit the market.
  4. Be consistent. Be careful with your mixing and preparations to produce consistently clean, nutritious , and delicious siopao.
  5. Be careful with blending. The ingredients that you put into your siopao should blend very well with the dough. If not, your siopao will spoil easily.
  6. Handle your products with care. Steam your siopao carefully so the dough does not get too soggy or too dry. You must check on them every time.
To make the dough:
  • 4 1/2 cups flour
  • 1 1/4 cups warm water
  • 3 tbsp. oil
  • 3/4 cup sugar
  • 1 tbsp. oil
  • 1/4 tsp. salt
  • 2 tsp. yeast
For the filling:
  • 1/4 kilo pork or chicken
  • 4 tbsp. soy sauce
  • 1/2 cup cooked beans
  • 1 tbsp. Flour dissolved in 1 tbsp. water
  • garlic, onions for sautéing

Utensils:

  • mixing bowl
  • wide board for making dough
  • square pieces of paper for each siopao
Procedure:
  1. Dissolved the yeast and sugar in the warm water; set aside for 10-15 minutes.
  2. Mix together sugar, salt, oil in the mixing bowl.
  3. Add the dissolved yeast and half of the flour. Mix well.
  4. Add more the remaining flour and mix well.
  5. Knead the dough on the kneading board until smooth and fine.
  6. Make a big ball from the dough and put in the bowl lined with oil. Apply oil also on the top of the dough.
  7. Cover and let the dough rise within 30-40 minutes.
  8. Flatten the dough, cut and make small balls. Let arise.
  9. Flatten the balls, put 1 tbsp. filling in each and close. Put the ball on the square sheet of paper to keep it from sticking on the bottom of the pan.
  10. Steam the balls for 10-15 minutes, depending on the size of the balls.
Filling:
  1. Saute the garlic, onion, sliced pork or chicken.
  2. Put in the beans, soy and a little water.
  3. Before removing from the fire, pour in the dissolved flour for thickening. Stir well.

Ice Cream Cake














Ice cream cake is either ice cream in the shape of a cake or ice cream and cake layered together to make a single form. Ice cream cake can be used for all occasions such as birthday, weddings and others.

Ice cream cakes are made in many ice cream stores and in many different varieties. Ice cream cakes are primarily made by layering two different types of hard ice cream, with soft serve acting as the "icing".

Here is a recipe that is very easy to follow and very affordable.

Ingredients:
  • 1 pack all purpose cream
  • 1 small can light cream
  • 1 big can condensed milk
  • 1 1/2 pack Graham biscuits
Fillings: Choices of
  • Fruit Cocktail (drained)
  • Preserved Peaches (drained & sliced)
  • Ripe Mango (sliced)
Toppings: (Optional)
  • Marshmallow
  • Cheese (Sliced)
Procedures:
  1. In a bowl, combine first three ingredients. Mix well.
  2. In a tin can, layer the prepared cream first, then biscuits, cream again, next the filling.
  3. Repeat layering until all ingredients consumed.
  4. Finally, put the toppings.
  5. Chill at least overnight.

Halo-halo












Halo-halo is a popular Filipino dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold. Halo-halo comes from the Tagalog word "halo" meaning "mix".

It is basically a mixture of sweet preserved beans(red beans, chick peas), coconut meat (macapuno), jackfruit (langka), pounded dried rice (pinipig), sweet yam (ube), cream flan (leche flan), shreds of sweetened plantain (saba), filled with crushed ice, milk (or coconut milk) and topped with ice cream. The halo-halo basically is sweet, creamy, and a filling dessert.

Ingredients:
  • 2 tablespoons kaong
  • 2 tablespoons nangka (jackfruit)
  • 2 tablespoons macapuno (a variety of coconut meat sold in bottles)
  • 2 tablespoons sweetened kidney beans
  • 2 tablespoons sweetened garbanzos
  • 2 tablespoons sweetened plantains
  • 2 tablespoons ube or yam
  • 2 tablespoons custard or creme caramel
  • 2 tablespoons sweetened corn kernels
  • crushed ice to fill glass
  • 2/3 evaporated milk a scoop of ice cream on top

Serving procedure:

  1. In a clear tall glass, place kaong, nangka, macapuno, beans, garbanzos and other sweets.
  2. Fill glass with shaved ice.
  3. Sprinkle sugar and top with either (or a combination of) leche flan, ube halaya, or ice cream.
  4. Condensed milk is poured into the mixture upon serving.

Leche Flan












Ingredients:

  • 12 egg yolks
  • 2 can condensed milk
  • 5 cans small evaporated milk
  • 2 cups fine white sugar
  • 2 tablespoon vanilla or
  • ¼ teaspoon grated dayap rind (optional)

Equipments:

  • Loaf pan or Square pan
  • Steamer
  • Strainer

Caramelizing Syrup :

  1. In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over low heat.
  2. Pale brown means sweeter and too dark means bitter.
  3. Once caramelized, pour the syrup in the pan and make sure to coat all the parts of the pan.

Custard Procedures:

  1. In a mixing bowl, combine all the egg yolk, condensed milk, evaporated milk, sugar and vanilla. Mix well. Remove any solids by using a strainer.
  2. Pour the mixture in the pan and cover it with an aluminum foil, so that the moisture from the steam won't come in the pan as it will become watery.
  3. Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean.
  4. Remove the pan and let it cool at room temperature.
  5. Refrigerate for several hours before serving.

To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan.

Cassava Cake











Ingredients:

Cake:
  • 2 Lbs Grated Cassava
  • 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
  • 1 12 oz. Can Evaporated Milk 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
  • 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
  • 2/3 Cup Sugar
  • 3 Eggs plus 3 Egg Whites
  • 1 Cup Grated Coconut
Toppings:
  • 3 Egg Yokes
  • 1/3 Cup Reserved Sweetened Condensed Milk
  • 1/3 Cup Reserved Coconut Milk
  • 1/3 Cup Reserved Coconut Cream
Procedure:
  1. Preheat oven to 325° f.
  2. In large mixing bowl combine cake ingredients. Mix well.
  3. Pour equally into two large greased rectangular pans.
  4. Bake until top is no longer liquid (approximately 30 minutes).
  5. Mix topping ingredients well and spread evenly on the two cakes.
  6. Bake an additional 20 to 30 minutes.
  7. Cool cakes completely.
  8. Slice each cake into 24 equal squares.

Fatless Longganisa












Meat Material:
  • 1 kg Pork lean, ground finely
  • Curing Mix Ingredients:
  • 1 tbsp Salt, refined
  • 1/2 tsp Curing salt
  • 1 tsp Phosphate
  • 1/4 tsp Vitamin C powder
  • 1/4 cup Chilled water (to dissolve the 4 ingredients)
Extenders:
  • 1/4 cup TVP (textured vegetable protein)
  • 1 tbsp Isolate
  • 1/2 tsp Carageenan In 1/2 cup water add 1/4 TVP and hydrate for 3 minutes, then add 1/2 tsp. Caregeenan and 1 tbsp Isolate.
Seasonings:
  • 3/4 cup Sugar, refined
  • 1/2 tbsp Black pepper, ground
  • 2 tbsp Garlic, chopped finely (or 2 tsp garlic powder as substitute)
  • 2 tbsp Anisado wine
  • 2 tbsp Pineapple juice
  • 1/4 tsp Vetsin (MSG) (optional)
  • Food color (allura red)* as desired
  • 1/2 tsp Meat enhancer
  • 1/2 tsp Beef Aroma
  • 1 tsp BF Blend (to added in the last mixing)
  • 2 tbsp Olive oil
*Prepared by dissolving 1 tsp. of food color in 1/2 cup of water. This serves as the stock solution to be kept in the refrigerator. From this solution, get 1-2 tsps.

Procedures:
  1. Select good quality raw material. Measure and weigh all the ingredients.
  2. Mix meat with first four ingredients: salt, curing salt, phosphate and vitamin C powder in chilled water. Mix continuously. Add the rest of the ingredients. Mix until well blended then cure at room temperature for 8-10 hours or refrigeration temperature for one day only (8-12 hours).
  3. Wrap in paperlyne or cut wrap (2 T per piece). Pack in polyethylene bag in 1/4 kg. (you should have six pieces of longanisa) or 1/2 kg package and store in freezer.
Packaging materials:
  • Polyethylene bags: 4″ x 8″ for 1/4 kg and 6″ x 10″ for 1/2 kg
  • Styrofoam containers to be wrapped on top with cling wrap.
Yield: 1.3 - 1.5 kgs. (1/4 kg.=6pcs. or 1/2 kg.=12 pcs.)

Mushroom Burger










Mushroom have a similar taste and texture to meat when cooked. No doubt, it created a big wave when introduced to the market.

This is a welcome alternative for those who prefer a healthy lifestyle. It is because of its capacity to lower cholesterol levels and also a good source of minerals.

Starting this business from your home only needs small capital. A kilo of mushroom burger will gave a yield of 1800 grams.

Patties could be prepared in various sizes (30, 40, 50 and 100 grams). Different variety of mushrooms are available at the market. All you need is choose which can yield best according to your preferences.

Other organic fibers such as bamboo fibers, soy protein and other plant fiber can also be added to increase profit and lower the cost.

Here are the materials needed:
  • Metal bowls
  • Measuring spoons
  • Measuring cup
  • Weighing scale
  • Burger molders
  • Spatula
  • Potato Masher
  • Tray
For the ingredients:

Meat materials:
  • 700 g Beef lean or pork lean, ground finely
  • 300 g Mushroom, ground

Curing Mix (dissolved in 1/4 cup water):

  • 1 1/4 tsp Salt, refined
  • 1 tsp Phosphate
Extenders:
  • 1/4 cup TVP
  • 1/4 cup Qualicel
  • 1/2 cup Versagel
  • 1 1/2 cup water if beef or 1 1/4 cup if pork or chicken
Seasonings:
  • 1 1/2 tbsp Sugar, refined
  • 1 tbsp Black pepper, ground
  • 2 tbsp Garlic, chopped (or 2 tsp garlic powder)
  • 1/2 tsp Vetsin (MSG)
  • 1/2 tsp Meat enhancer
  • 3/4 cup Onion, chopped finely
  • 1/2 tsp Celery powder
  • 2 tsp Hamburger seasoning
  • 3 tbsp Milk or whey powder
  • 2 pcs Egg, fresh medium
The following ingredients should be added in the last mixing:
  • 1/2 cup Bread crumbs
  • 4 tbsp Potato starch
  • 1/2 tsp Beef aroma
  • 1/2 tsp Meaty ginisa
  • 1 tsp BF blend
Procedures:
  1. Select good quality raw materials. Grind meat and mush room finely.
  2. Add salt and phosphate (dissolve in 1/4 cup water). Mix until tacky.
  3. Add extenders: TVP, Versagel and Qualicel. Mix again until homogenous mixture is attained.
  4. Add seasonings and remix.
  5. To attain firm patties, chill mixture for 1-2 hours in the refrigerator.
  6. Form into the patties with the use of hamburger molder
  7. (50 grams per patty), i kg. should contain 20 pieces. For 30 grams patty - i kg. should contain 33 pieces.
  8. Freeze patties before packing. Store in freezer. Cook with little amount of fat.
Yield: i kg. = 1.5 to 1.8 kgs.

Meat Processing - Chicken Ham









INGREDIENTS:
  • whole chicken
  • Stock of Saturated Salt Solution (SSSS)
  • 2 cup salt
  • 8 cup water
  • 5 cup boiled water

Pumping Injecting Solution:

  • 1 cup S.S.S.S.
  • ½ cup boiled water
  • 2 tsp prague powder
  • 2 tbsp sugar (white)
  • 1 tsp ham spice
  • ½ tablet ascorbic acid (250 mg)
Pickling Solution:
  • 6 cup S.S.S.S.
  • 4 cup boiled water
  • 2 cup salt
  • 2 tsp prague powder
  • 8 tbsp sugar (brown)
Cooking Mixture:
  • 1 - 1½ cup pineapple juice
  • 1 cup water
  • 1 - 2 pc cloves
  • ¾ cup beer
  • 1 - 1½ cup sugar
  • 2 pc bay leaves
UTENSILS:
  • mixing bowl
  • chopping board
  • casserole
  • tray
  • measuring cup
  • turner/blow torch
  • measuring spoon
  • carajay
  • syringe
  • weighing scale
  • knife
  • stove
PROCEDURE:
  1. Prepare the injecting solution.
  2. Inject the solution into the lean portion of the chicken, and massage slightly.
  3. Pour the cover solution consisting of 6 cups saturated salt solution, 4 cups boiled water, 8 tbsp brown sugar, 2 tsp prague powder and 2 cups salt. Submerge the carcass into the mixture.
  4. Cure for 2 days at room temperature, or 5 days under refrigeration.
  5. Wash off excess salt several times and drain. Parboil (nearly boiling) it in casserole for 2 minutes and discard the cooking water. (Remove the scum of the meat.)
  6. Cook in a solution of 1½ cups pineapple juice, 1 cup water, 1 pc clove, 1 cup sugar and 2 pc laurel leaves until tender.
  7. Drain and rub with brown sugar, then bake in the oven at 232°C (450°F) until golden brown.

Meat Processing - Butterball Chicken









INGREDIENTS:

  • 1 kg dressed chicken
  • ½ tsp white pepper
  • ¼ cup water
  • 2½ tsp sugar
  • 1½ tsp salt
  • 1 tbsp corn oil
  • 4 tbsp butter oil
  • 1/5 tsp paprika
  • ½ tsp mace
UTENSILS:

  • syringe
  • weighing scale
  • mixing bowl
  • tray
  • measuring spoons
  • cheesecloth
  • measuring cups
  • oven
PROCEDURE:

  1. Combine ½ tsp white pepper and ½ tsp mace. Steep in ¼ cup water overnight.
  2. Filter thru cheesecloth to obtain about 2 tsp filtrate.
  3. Dissolve 2½ tsp sugar and 1½ tsp salt in the filtrate and combine with 1 tbsp corn oil and 4 tbsp butter oil. Homogenize by beating with an egg beater.
  4. Using a veterinary syringe, inject the homogenized emulsion into various parts of the chicken (1 kg dressed chicken).
  5. Rub 1 g (1/5 tsp) paprika and bake in a 177oC (350oF) preheated oven for 1 hour.

Meat Processing - Hamburger









MATERIALS:
  • House Measures Weight in Grams
  • ½ kg 500.0 grams beef lean, ground
  • ½ kg 500.0 grams pork lean, ground
INGREDIENTS:
  • 1½ tbsp 18.0 grams salt
  • 1 tbsp 10.0 grams sugar, refined
  • 1 tbsp 3.0 grams phosphate
  • ¼ cup 61.0 grams water
  • 1 tbsp 3.3 grams celery, chopped fresh or celery powder
  • ½ cup 128.0 grams onion, chopped
  • 1 tbsp 11.0 grams garlic, chopped finely
  • 1 tbsp 5.0 grams ground black pepper
  • 4 tbsp 28.0 grams flour
  • 2 pc fresh egg
PROCEDURE:
  1. Select good quality raw materials. Trim and weigh.
  2. Grind the meat.
  3. Add salt and phosphate dissolve in ¼ cup of water with the meat and mix well until tacky (sticky as glue).
  4. Add the rest of the ingredients and mix until well blended.
  5. Form into patty. Freeze and pack for storage.
  6. Fry if to be served with bread.
Yield: 1.3 kg

Meat Processing - Tocino









INGREDIENTS:
  • 1 kg pork (kasim or pigi)
  • 2 tbsp salt
  • 5-8 tbsp sugar
  • 1 tbsp rhum or gin
  • ¼ - ½ tsp prague powder
  • ½ - 1 tsp vetsin (optional)
  • ½ tablet ascorbic acid (250 mg)
UTENSILS:
  • mixing bowl
  • measuring spoon
  • knife
  • weighing scale
  • chopping board
PROCEDURE:
  1. Slice meat to about 0.63 cm (¼ inch) thick.
  2. Mix all above ingredients for curing.
  3. Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing mixture.
  4. Arrange the pieces in a bowl and cover.
  5. Keep at room temperature for 12 hours or in the refrigerator for 3 days to cure (the slices may be dried under the sun after curing to prolong shelf life).

Meat Processing - Skinless Sausage (Longganisa)








INGREDIENTS:
  • ¾ kg lean pork
  • ¼ kg fat
  • 2 tbsp salt
  • 1½ -2 tsp garlic
  • 1 ¼ tsp accord powder
  • ½ tablet ascorbic acid (250 mg)
  • 5 tbsp brown sugar
  • ¼ - ½ tsp prague powder
  • 1½ - 2 tsp black pepper
  • 1 tbsp anisado wine or gin
  • 1 tbsp vinegar
  • 1 tbsp soy sauce
  • ½ tsp vetsin (optional)

UTENSILS:
  • mixing bowl
  • measuring spoon
  • knife
  • tray
  • chopping board
  • weighing scale
  • meat grinder

PROCEDURE:
  1. Mix the above ingredients well with the meat until mixture becomes tacky. Chill.
  2. Form into 2-3 inches long sausage.
  3. Wrap in paperlane plastic.
  4. Allow to cure in the refrigerator for 2-3 days.
  5. For longganisa in casings, stuff the meat mixture into sausage casings and tie with string to form 2-3 inches sausage links.
  6. Hang to dry in a cool, dry place.

Meat Processing - Tapa (Dried Meat)









INGREDIENTS:
  • 1 kg beef
  • 3 tbsp salt
  • 3½ tbsp sugar
  • ½ tsp prague powder
  • ¼ tsp vetsin (optional)
  • 1½ - 2 tsp garlic
  • ½ - 1 tsp ground pepper
UTENSILS:
  • knife
  • measuring spoons
  • chopping board
  • tray
  • mixing bowl
PROCEDURE:
  1. Slice meat 1/8 - ½ cm thick.
  2. For every kilo of sliced meat, mix salt, sugar and other ingredients.
  3. Pierce meat with bamboo sticks and expose under the sun until dry.
  4. Place dried meat in clean container.
  5. Store at room temperature for 2 days in a clean dry place.

Meat Processing - Corned Beef











INGREDIENTS:

  • 1 kg beef (punta y pecho, tadyang,tapadera or paypay)
  • 2 tbsp salt
  • ¼ - ½ tsp vetsin (optional)
  • ¼ - ½ tsp prague powder
  • 1 tsp sugar
  • ½ tablet ascorbic acid (250 mg)

UTENSILS:

  • fork
  • pressure cooker
  • knife
  • stove
  • chopping board
  • mixing bowl
  • measuring spoon

PROCEDURE:

  1. Wash meat thoroughly.
  2. Cut the meat into 2.54 cm (1 inch) cubes.
  3. Mix salt, vetsin, prague powder, sugar and ascorbic acid.
  4. Mix curing ingredients with the cubed meat.
  5. Place in covered container and cure in the refrigerator for 3-4 days.
  6. Wash the meat, add water (1/3 of its volume) and cook for 20 minutes. Remove the foam like formation on the broth.
  7. Continue boiling until meat is soft and tender.
  8. For faster cooking use a pressure cooker and cook beef for 30 minutes at 10- lb. pressure.
  9. Drain and cool.
  10. Flake with fork (the flaked meat is ready for consumption).
  11. Pack meat into bottles/cans and add 1 tbsp broth, leave 0.63 cm (¼-inch) head space.
  12. Exhaust at 82°C.
  13. Seal.
  14. Process at 10-lb. pressure for 40 minutes.
  15. Cool cans under running water; air cool bottles at room temperature.
  16. Label and store in a cool place.

Meat Processing - Chicharon












INGREDIENTS:

2 kg pork
1 tbsp salt
4 tbsp vinegar
pepper (optional)
vetsin (optional)

UTENSILS:

mixing bowl
casserole
tray
measuring spoons
knife carajay
chopping board
stove

PROCEDURE:

1. Add salt, vinegar and dashes of pepper and vetsin to pork skin.
2. Add water just enough to cook it until tender.
3. Cool and scrape off fat.
4. Cut into desired sizes.
5. Dry under the sun until pork skin is hard.
6. Fry at 188oC (370oF).

This is perfect with chili, vinegar and lemonade (kalamansi).


Meat Processing - Boneless Ham











INGREDIENTS:


  • 2 kg pork meat (kasim or pigi)
Injecting Solution:


  • 1 cup water
    ½ cup salt
  • ¼ cup sugar (white)
  • 250 mg monosodium glutamate/vetsin (optional)
  • 1 tsp ham spice
  • 3 tsp prague powder
  • ½ tablet ascorbic acid
Curing Solution:


  • (cover pickle)
  • 8 cup water
  • 2 cup salt
  • ½ cup sugar (brown)
  • 2 tbsp prague powder
or

Dry Curing Mixture


  • 1 cup salt
  • ¼ cup brown sugar
  • 2 tbsp prague powder
Cooking Mixture per kg of ham


  • ¾ cup beer
  • 2 pc cloves
  • 2 pc bay leaves
  • 1 cup pineapple juice
  • 1 cup sugar (brown)
  • water enough to cover
UTENSILS:


  • mixing bowl
  • chopping board
  • casserole
  • tray
  • measuring cup carajay
  • measuring spoon
  • turner/blow torch
  • syringe
  • weighing scale
  • knife
  • stove
* Note 1 cup " 250 mL (applicable only on liquid)
1 cup " 150 g (salt)

PROCEDURE:

A. Meat Curing


  1. Dissolve salt and sugar in boiling water for injecting solution.
  2. Cool then strain thru clean cloth.
  3. Add vetsin, hamspice, prague powder and ascorbic acid.
  4. Inject all of the injecting solution into different parts of the meat.
  5. If curing solution is used, soak in curing solution for 4-5 days in the refrigerator.
  6. If dry curing mixture is used, sprinkle and rub ½ part of the dry curing mixture and stand overnight in a curing rack at room temperature. On the 2nd day, rub the remaining ½ part of curing mixture and stand again for another 12-24 hours.
B. Ham Cooking


  1. After curing, wash off the excess salt several times and finally soak in warm water. Drain.
  2. Boil the ham in enough water for 5 minutes.
  3. Discard water.
  4. Finally cook the ham in the cooking mixture for about one hour or until tender.
  5. Cover the ham with brown sugar and caramelize by placing in an oven or using hot "siyanse" or blow torch.

Meat Processing - Bacon










INGREDIENTS:
  • pork belly (liempo)
  • 1 kg salt
  • 21/3 tbsp sugar
  • ¾ tbsp prague powder
  • ¼ tsp ascorbic acid
  • ½ tablet
UTENSILS:
  • knife
  • weighing scale
  • chopping board
  • mixing bowl
  • measuring spoon
  • tray
PROCEDURE:
  1. Mix dry ingredients thoroughly.
  2. Rub the ingredients on the skin side of the trimmed bacon, and then on the fleshly portion.
  3. Pack the slabs skin down on an enameled or non-corrosive container.
  4. Cure in the refrigerator for 1 week.
  5. After curing, soak the slabs for a few minutes in warm water.
  6. Drain the bacon and freeze.
  7. Slice thinly.
  8. Cook by frying in its own lard.

Welcome to my Blogsite!

Happy New Year to All!!!

Perhaps everybody is contemplating on the big wave of this so called "recession". I hope everybody has made their "fallbacks" or planning for some options to cope up with recession.

For me, i have lots of plans, different plans and one of this is to experiment this world of "blogging". While pursuing this plan, i would also like to impart some knowledge to help with your recession fallbacks.

What does that mean? I am planning to concentrate my blogging on different ways of earning extra income in order for everybody to gain confidence on setting up their own, probably business.

Also, please bear with me as i was only starting to explore this "world of blogging".

For those experienced blogger, i would greatly appreciate your comments or suggestions on this endeavor...