CHICHARON

January 31, 2007

For every kilo of pork skin, the following mixture should be prepared:

1 tsp. salt
4 tbsp. vinegar
vetsin and pepper

Procedure:

1. Boil the pork skin in  sufficient amount of the prepared solution until tender.
2. After boiling, cool and remove the fat portion.
3. Slice into desired sizes.
4. Dry under the sun until firm.
5. Deep-fry at about 188° C and strain.
6. Pack in plastic bags.

Source:       Industrial Technology Development Institute (DOST)

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PROCESS CARABAO’S MILK INTO NUTRITIOUS SNACKS

January 31, 2007

Materials needed:

1 liter carabao’s milk (equiv. to one big Pepsi bottle)
3 cups sugar

Procedure:

1. Sandwich spread

Boil the mixture in a wide-mouth open kettle or frying pan under low heat until    about one-third of the water has evaporated. The mixture will then thicken to a consistency similar to sweetened condensed milk. Store the product in sterilized screw-capped bottles like used coffee bottles or plastic containers.

2. Pastilyas de leche

The mixture is cooked further until it becomes brown. Then, let it cool and mold it into long bars like “tira-tira,” a locally-sold hard caramelized candy. 3. Kesong puti (curd making) The principle behind cheese or curd making is to reduce the milk’s moisture content and then add salt.

Heat one liter of milk to 40° C. If a thermometer is not available, this temperature can be determined by dipping the back of the hand on the surface of the milk. If the heat can still be tolerated for a few minutes, the temperature is just right.

Remove the container from the stove, then add 20 m. of crude rennet extract, prepared by soaking a piece of dried abomasum (one of the four stomachs of cattle, available in slaughterhouses) in warm water and a spoonful of vinegar. In about 30 minutes, the milk will settle and form lumps called curd. Cut the curd into cubes the size of corn kernels, then put these in a container and heat for 30 minutes until they melt. Stir them gently.

Add one tablespoon of salt. Mix thoroughly, cool, leave the container for about five minutes and drain off excess water. Also add one teaspoon of sodium citrate (available in drugstores) to serve as preservative. After thorough mixing, you can then put the cheese-like product in air-tight plastic bags. The curd can be stored for over a week. This curd is cheese.


PROCESS CARABAO’S MILK INTO NUTRITIOUS SNACKS

January 31, 2007

Materials needed:

1 liter carabao’s milk (equiv. to one big Pepsi bottle)
3 cups sugar

Procedure:

1. Sandwich spread

Boil the mixture in a wide-mouth open kettle or frying pan under low heat until    about one-third of the water has evaporated. The mixture will then thicken to a consistency similar to sweetened condensed milk. Store the product in sterilized screw-capped bottles like used coffee bottles or plastic containers.

2. Pastilyas de leche

The mixture is cooked further until it becomes brown. Then, let it cool and mold it into long bars like “tira-tira,” a locally-sold hard caramelized candy. 3. Kesong puti (curd making) The principle behind cheese or curd making is to reduce the milk’s moisture content and then add salt.

Heat one liter of milk to 40° C. If a thermometer is not available, this temperature can be determined by dipping the back of the hand on the
surface of the milk. If the heat can still be tolerated for a few minutes, the temperature is just right.

Remove the container from the stove, then add 20 m. of crude rennet extract, prepared by soaking a piece of dried abomasum (one of the our stomachs of cattle, available in slaughterhouses) in warm water and a spoonful of vinegar. In about 30 minutes, the milk will settle and form umps called curd. Cut the curd into cubes the size of corn kernels, then put these in a container and heat for 30 minutes until they melt. Stir them gently.

Add one tablespoon of salt. Mix thoroughly, cool, leave the container for about five minutes and drain off excess water. Also add one teaspoon of odium citrate (available in drugstores) to serve as preservative. After thorough mixing, you can then put the cheese-like product in air-tight lastic bags. The curd can be stored for over a week. This curd is cheese.


CALAMSI CONCENTRATE

January 31, 2007

Ingredients:

70 pcs. calamansi (medium size)
Sugar (if desired)
“Sodium benzoate”

Utensils:

Kitchen knife
Mixing bowl
Cheesecloth
Casserole for cooking
Spoon
Cooking stove
Bottles (8 oz.)
Measuring spoon
Measuring cups
Chopping board
Strainer

Procedure:

1. Carefully wash the fruits with water.
2. Cut crosswise and squeeze the juice through a cheesecloth.
3. Add sugar if necessary. The amount of sugar added is according to taste.
4. For every 4½ cups of calamansi juice, and 1/4-1/3 tsp. sodium benzoate dissolved in water.
5. Heat the mixture up to 75° C or until the mixture is about to boil. Continue to  maintain at this temperature for about 5 minutes while stirring constantly.
6. Transfer while hot to sterile bottles. Cover the bottles.
7. Boil for 20 minutes. Close tightly and let cool in an inverted position.
8. Wipe dry and store in a cool place.

Source:  Food and Nutrition Research Institute (DOST)


KALABASA LECHE FLAN

January 31, 2007

Materials needed:

For every cup of mashed kalabasa:

1 cup condensed milk

1 egg

1/4 tsp. vanilla

2 heaping teaspoon brown sugar to be caramelized.

Procedure:

1. Peel the kalabasa and boil for 20 minutes. Mash thoroughly using a fork.

2. Combine the mashed mixture, milk and vanilla.

3. Beat the egg and add to the mixture.

4. Caramelize the brown sugar and line the pan mold.

5. Pour the mixture into the lined pan mold and cover with aluminum foil or plastic.

6. Steam in hot water (double boiler) for 25 minutes or until done.

Source:         Philippine Farmers’ Journal June 1982


BURONG ISDA

January 31, 2007

Product description:
Burong isda is a product from salted fish with fermented rice.

Raw materials:

1 kilo fish (dalag or hito)

2/3 cup salt

3 1/3 cup rice

6 2/3 cup water

angkak (red rice)

Equipment:     Fermenting vessels

Procedure:

1. Preparation of the fish. Remove scales from the fish. Slice from head to tail, clean, wash and drain excess water completely. Salt and cover the fish to prevent flies from laying eggs. Allow to stand for two hours.

2. Preparation of rice. Cook the rice and cool, then blend with angkak to develop a characteristic flavor and to impart an appetite stimulating color. Pack salted fish in a mixture of salt, rice and angkak into a jar. Cover the jar with plastic bag to exclude air. Ferment for 7-10 days.  Fermentation gives a pinkish color to the mixture.

3. Cooking Saute the fermented mixture with garlic and onions. Fish flesh is soft and the originally hard bones becomes tender like a cartilage after it is cooked.
Technology developed by: Industrial Technology Development Institute (DOST)


BONELESS HAM

January 31, 2007

Materials needed:

2 kilos
pork meat (kasim or pigi)
Injecting solution:

1 cup water, ½ cup salt, 1/4 cup sugar (white), 3 tsp. prague powder,

tsp.  vetsin, 1 tsp. cal. ham. spice, ½ tablet ascorbic acid

Curing solution:

(cover pickle) 8 cups water, 2 cups salt, ½ cup sugar (brown),
2 tbsp. prague powder

Dry curing mixture:

1 cup salt, ½ cup brown sugar, 2 tsp. prague powder

Procedure:

1. Dissolve salt and sugar in boiling water for injecting solution. Cool then strain through clean cloth. Add vetsin and prague powder. Inject the solution into different parts of the meat.

2. Soak in curing solution for 4-5 days in the refrigerator.

3. After curig, wash off the excess salt by soaking in warm water. Drain by hanging.

COOKING OF HAM

. Boil the ham in enough water for 5 minutes.

2. Discard water and boil again the ham in another water until soft. Carefully remove the skin.

3. Finally cook the ham in the following mixture for about one hour. For every kilo of ham add:

3/4 cup of beer

2 pcs. cloves

2 pcs. bayleaves

1 cup pineapple juice

1 cup sugar enough water to cover

4. Cover the ham with brown sugar and place in an oven until it is well-caramelized or use red hot “siyanse.”
Source:      ITDI (DOST)