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.