Puto Pandan

Ingredients:

• 8 cups All Purpose Flour
• 4 cups white sugar
• 6 tbsp baking powder (Calumet)
• 7 cups pandan juice or 5 cups pandan juice and 2 cups evap milk
• 1/2 bar dairy cream
  

Toppings:

• 2 salted eggs
• 1 bar buttermilk (cheese)
  

Procedures:

1. Sift flour
2. In the mixing bowl, add the sugar, baking powder, dairy cream and pandan juice. Mix well to blend.
3. Fill the molds 3/4 full and top with toppings with the choice of egg or cheese.
4. Place in a steamer and steam for 15 to 20 minutes.

Achara (Pickled Green Papaya)

Achara, or atsara, refers to the pickled green papaya. Carrots, ginger, onions and bell peppers are also added to turn it into achara. The pickling solution is a mixture of vinegar, sugar and salt–preserves the papaya and the vegetables. In air-tight jars, achara will keep even without refrigeration. After the jar has been opened, however, it is best to refrigerate achara. Achara is the Philippine contribution to the world of Asian pickles.

This relish is the perfect compliment to barbecue, meat, poultry and fish. Make sure to pick the green ones which are firm and not yet ripe.

Ingredients:

• 4 cups green papaya, peeled
• 2-4 tbsp coarse salt
• 1/2 cup sugar cane vinegar
• 1/3 cup brown sugar
• 1/3 cup white sugar
• 1 large carrot, cut into strips
• 1 head garlic, peeled
• 2 tbsp ginger strips
• 20 pcs red shallots, whole and peeled
  

Procedures:

1. Divide papaya in half and shred into strips.
2. Mix 2 tbsp coarse salt with shredded papaya.
3. Mash and squeeze shredded papaya to extract juice. Add remaining salt as needed.
4. Place squeezed papaya on a clean cheesecloth and squeeze again. Set aside.
5. Put vinegar and the 2 kinds of sugar in a saucepan. Boil for 5 to 10 minutes. Add sugar to sweeten the taste, if desired.
6. Add papaya, carrots, red bell pepper, garlic, ginger and shallots to the vinegar-sugar mixture. Allow to boil for 2 to 3 minutes.
7. Transfer achara into sterilized bottles. Let cool before covering.

*Note: You may use cookie cutter to cut the vegetables into decorative pieces.

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.

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.
   
   

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 - 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).

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...