Pichi-pichi

Pichi-pichi is a traditional Filipino dessert. Pichi-pichi is made from grated cassava or cassava flour, water and sugar. The mixture is then steamed, then cut into pieces and then rolled in grated coconut.

Equipment:

• Cassava Grater
• Blender
• Steamer
• Small Tin Cups
• Coconut Grater
  

Ingredients:

• 2 cups cassava, grated (kamoteng kahoy or balinghoy)
• 1 cup water
• 1/2 cup sugar
• food coloring (optional)
• grated coconut
• 1 tsp. lihiya (lye)
  

Procedures:

1. Peel cassava and grate finely with a metal grater over a large bowl.
2. Add water and sugar. Mix well.
3. Process cassava mixture in a food processor to get a smooth texture. Add food coloring if desired.
4. Pour mixture into a small tin cups. Arrange the tin cups in a steamer and steam over a medium heat for about 15 minutes.
5. Remove pichi-pichi from tin cups. Coat with grated coconut.
6. Serve with hot or cold drinks.

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.

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.

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.

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.)

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.