5. Set aside until it coagulates.

6. Serve with syrup.

Instead of soybeans, coconut milk may be used with gulaman in making taho.

Procedure:

1. Mix pure coconut milk with equal volume of water and heat.
2. In a container, dissolve 1/4 gulaman bar in water, boil.
3. Strain the dissolved gulaman and coconut milk.
4. Heat and stir continuously for at least 20 minutes.
5. Pour into molds and allow to cool and harden.

Materials:

1 cup soybeans

3 cups water for cooking

Procedure:

1. Soak soybeans overnight. Rinse, drain.
2. Boil in water for 1/2 hour.
3. Drain, grind fine.
4. Add 3 cups water.
5. Strain to extract juice.
6. Boil for at least 15 minutes.

1. Clean the grains, remove foreign particles.
2. Roast in a frying pan for 30 minutes in low fire or until half brown in color.
3. Grind or pound finely.
4. Cook as ordinary coffee.

CHEESE FROM POWDERED MILK AND COCONUT MILK

(Contains 12% - 14% protein)

Materials:

1 2/3 cups skim milk powder

6 1/2 cups water

1 1/2 cups coconut milk (first and second extraction)

4 tbsp. salt

1 1/3 tsp. coagulant (DTRI-IFS-6 milk coagulant)

This can be made by soaking in hot water a piece of the cow's abomasum

(available at slaughterhouses) or crude rennet extract -- 20 cc. in 1 tbsp. vinegar.

Utensils:

Casserole or container (with 2-liter capacity), thermometer, stirrer, dipper, knife, perforated tray, muslin cloth, banana leaves or cut-wrap paper.

Procedure:

1. Put the powdered milk in casserole and put water little by little until

dissolved.

2. Add coconut milk and salt, stir well.
3. Heat to 75°C, stir slowly.
4. Cool container with milk in a vessel with water to cool until it is 38°C-40°C.
5. Put coagulant and stir for a minute.
6. Cover container and set aside for 40-50 minutes or until it has hardened and can be sliced.
7. Cut into 1" x 1" pcs., set aside for 10 minutes.
8. Drain the yellowish green filtrate but take care not to disturb the coagulated cheese.
9. Stir a little more the coagulated cheese to draw out more water (until 1 1/2 liter in all).
10. Put the coagulated milk in the perforated tray or mold with muslin linings. Make the thickness even, cover with muslin cloth and let it drain some more for 1 to 2 hours. If a harder cheese is desired, put in the vegetable compartment of the refrigerator overnight to draw out more water.

In preparing mango jam, don't use metal utensils like knife, casserole or other similar metal containers of the jam produced.

Procedure:

1. Wash ripe mangoes, slice and scrape the flesh.
2. Blend in a blender and pass through a course strainer.
3. For every 2 cups mango, add 1 cup sugar.
4. Cook in a heavy aluminum casserole or frying pan and keep on stirring until thick. Cool.
5. Keep in jars that had been sterilized.

For Candy: Add more sugar (1 1/2-2 cups for every 2 cups mango) and stir until thick. Cool.

Form into desired size and shape, then roll on confectioner's sugar. Wrap in cellophane.

DRIED SWEET MANGO

"Pico" mango has been found to be the best source for mango candy.

Ingredients: Materials:

Mangoes (rare-ripe) Weighing scale

Sugar Stainless steel knife

Confectioner's sugar Stainless steel spoon

Sodium metabisulfite Cheesecloth

Procedure:

1. Wash rare ripe mangoes.

2. Peel and slice lengthwise, evenly thin.

3. Boil syrup and stir for 10 to 15 minutes.

4. Add fruit slices.

5. Set aside, cover it, soak it overnight.

6. Drain fruit slices from syrup.

9. Dry in a cabinet dryer with a temperature of 60°C for 8-10 hours.

2. Sweat in ordinary plastic bags for 18-24 hours.

10. Roll in confectioner's sugar.

3. 11. Pack in polypropylene plastic with .003 thickness. Weigh.

1. pc. Garlic 2 cups vinegar

2 pcs. peppers 4 tbsp. table salt

Utensils:

Stainless knife stove

Enamel bowl dipper

Measuring cup jars

Casserole chopping board

Procedure:

1. Choose same sizes of mangoes, wash well.
2. Peel and divide into two, remove seeds.
3. Slice the mangoes lengthwise, about 1/4 inch thick.
4. Place in jars, sprinkle with table salt, set aside overnight.
5. Drain the mango.
6. Boil the vinegar and sugar.
7. Add the flavoring spices and heat more for 5 minutes.
8. Add the sliced mango, cook until the combined mixtures of sugar, vinegar

and other remaining ingredients become thick in consistency.

9. Transfer into sterilized jars and cover.

10. Cool with cover upside down. Source: ITDI, DOST

Procedure:

1. 1. Slice green mangoes, wash well.

2. Sprinkle with salt (not more than 10%, not less than 5% in equal

2. amount of water.

3. Let stand overnight.

3. 4. On the next day, add an equal amount of water and set aside for 2 weeks.

There are places in this country where fruits abound, but there is no way of transporting them to market, thus they become rotten and are wasted away, or are given to hogs. In places where there is an oversupply of papaya for instance, the fruits can be preserved for as long as 10 months.

Materials:

1 part sugar for 2 parts water

1 kilo sugar for every kilo of papaya

Procedure:

1. Peel the half-ripe papaya and remove seeds, wash.
2. Slice into pieces, about 12 x 4 cm.
3. Arrange in nylon or sinamay and steam for 5-6 minutes.
4. Soak overnight in lime-metabisulfite solution.
5. Drain.
6. Soak the papaya overnight in hot syrup with calamansi.
7. Next day, drain the syrup and add 1 1/2 cups more sugar.
8. Soak again overnight the papaya in hot syrup.
9. Repeat nos. 7, 8 & 9 for three more days.
10. Drain and rinse.
11. Arrange in trays and put in oven at 65°C-70°C for 16-18 hours, or

dry in the sun until it becomes tough.

12. Keep in plastic bags, seal. Source: FNRI, DOST

PRUNES FROM BALIMBING

Materials:

2 kilos balimbing

1 kilo brown sugar

1 tbsp. lime in 1 gal. water

Procedure:

1. Choose balimbing fruits that are firm; wash.
2. Slice lengthwise into four parts.
3. Soak in water with lime overnight.
4. Wash next day in running water.
5. Boil in water for 5 minutes.
6. Add the brown sugar, boil for an hour.
7. Add the salt and toyo.
8. Drain.
9. Dry under the sun.
10. Cool, pack in plastic bags, seal.

TOMATO CANDY

In summer time, tomatoes abound. Thus, it is good to preserve them for future use especially when they are not in season. One of the ways of preserving them is by making candy.

Materials:

Ripe, red tomatoes with thick flesh

White sugar

Jars

Procedure:

1. Wash, blanch in hot water and peel.
2. Slice crosswise in the middle, remove seeds.
3. Add sugar in the same volume as tomatoes and leave overnight.
4. Boil in low fire until the tomatoes become clear.
5. Drain the syrup.
6. Spread the candy on a tray and dry under the sun or in an oven (cabinet dryer)

until almost dry.

7. Roll over white sugar and dry again until crispy.
8. Wrap each in cellophane or place in plastic bags or jars. Seal.

PINEAPPLE CANDY

Materials:

4 cups sugar

Utensils:

Casserole/karajay Solar drier

Chopping board Spoon

Measuring cup Sieve

Knife Candle

Stove Tray

Procedure:

1. Peel the pineapple, remove eyes, core and wash.

2. Slice into cubes.

3. Prepare the syrup, 2 parts sugar to 1 part water.

4. Boil the pineapple in the syrup for 20 minutes.

5. Soak in syrup overnight.

6. Strain and wash well in water.

1. Heat in double boiler for 15 minutes. Cool.

NATA DE PIÑA

Procedure:

1. Choose ripe pineapples, wash well, peel, slice into small pieces.
2. Grind or chop; extract juice by slightly squeezing using the hands.
3. Add an equal amount of water to the chopped pineapple.
4. For every 5 cups of pineapple and water, add 1/2 cup mother liquor.
5. Pour into wide-mouthed jars, fill up to 1/3 full.
6. Cover jars with paper, set aside for 3 weeks to let the nata grow, then harvest when it is ready.
7. Wash the nata well, slice into cubes.
8. Soak in water for 2 days, change water several times.
9. Boil in water about 3 times to remove mold and taste of vinegar.
10. Drain and add sugar equal in amount as the weight of nata and

stir well. Soak overnight.

11. Drain for 10 minutes, add flavoring.
12. Put in preserving jars and sterilize in boiling water for 25 minutes.
13. After removing nata from the jar, add one cup water to the jar. Cover and let the nata grow again. This will provide 4 or 5 harvests.

SWEET POMELO RIND

Procedure:

To remove bitter/pungent taste.

1. Boil in water for 15 minutes, change water 3 times.
2. Soak the rind in 2% salt water overnight.
3. Soak the rind in syrup; add sugar to the syrup every 3 hours.
4. Boil in the last thick syrup for 3 minutes.
5. Rinse in boiling water. Drain. The resulting candy is green.

Procedure:

1. Boil the calamansi rind for 10 minutes.
2. Separate the pulp from the peelings.
3. Soak in 3% salt water for 24 hours.
4. Boil for 10 minutes, change water 2 times.
5. Soak in syrup while adding sugar little by little (35°-65° Briz).

Add sugar up to 10°Bx every 3 hours.

6. To make the rind glossy, boil in the last thickness of syrup for 10 minutes.
7. Rinse in boiling water, drain.
8. Dry the rind in an oven for 2 hours at 54.4°C or until the moisture reaches 16%. The

CHAYOTE CANDY

Materials:

1 kilo chayote

1/2 tsp. lime

1/2 cup sugar

Procedure:

1. Wash, peel the chayote, remove core and slice lengthwise.
2. Dissolve 1/2 tsp. lime in 4 1/2 cups water and soak the chayote in it for 3 hours.
3. Drain, put in boiling water for 5 minutes, drain again.
4. Put 1/2 cup sugar (for every kilo of chayote). Soak overnight, then drain next day.
5. Put again 1/2 cup sugar, boil and soak the chayote in it.
6. Drain, put the chayote in hot water.
7. Add again 1/4 cup sugar to the syrup and boil until thick.
8. Soak the chayote in the syrup for a few days.
9. Drain, add hot water.
10. Let dry. Cool, pack in plastic bag, seal.

Materials: Utensils:

Mature guava Aluminum casserole

Calamansi Wooden spoon

Sugar Sinamay for straining

Denatured alcohol Muslin cloth

Measuring cup, jars

Procedure:

1. Wash the guavas, remove ends.
2. Slice into small pieces, put in a container with the fruits slightly immersed in water.
3. Boil in low fire until soft for about 12-15 minutes.
4. Wrap in wet muslin cloth, twist the cloth to draw out the juice a little, but not the pulp.
5. Test the pectin content. Put one tablespoon juice in 2 tbsp. denatured alcohol. If it becomes turbid, the pectin content is weak. If it is rich in pectin, it will form solids.
6. To test the acidity, put 1 tbsp. calamansi juice in 8 tbsp. water. If this is too sour, add papaya or melon juice. If not, add some more calamansi juice.
7. Add 1 cup sugar for every cup juice. Stir well to dissolve the sugar.
8. Boil and filter again to remove foreign particles or undissolved sugar.
9. Boil well without stirring until the thickness of jelly is attained.

1. the temperature on top is 104°C-105°C .
2. dip a teaspoon into the mixture. If when it is drawn out, the syrup is like fiber. It is already jelly.
3. drop 1 1/2 tsp. of the mixture into a glass of water. If the drop falls to the bottom and does not spread, it is jelly.

1. Let the bubbles disappear or filter them out with the help of the sinamay

strainer before pouring into jars.

2. Cool a little. Poor dissolved candle on top of the hardened jelly. If the jar is new, the candle is not necessary, as new jars have a rubber lining that seals the jar tightly.
3. Close the jar and store in a cool dark place.

DUHAT JUICE

Procedure: ( Note: Use only ripe duhat fruits.)

1. Wash the duhat well, measure in cup or glass, put in an equal amount of

water.

2. Boil for 15 minutes.
3. Squeeze out the juice by means of a clean cloth bag.
4. Repeat addition of water to the pulp, boil, squeeze.
5. Add first and second extraction together, strain in 3-fold sinamay strainer.
6. Add desired sugar and kalamansi (or ascorbic acid).
7. Boil again, pour into containers while hot.
8. Cover and cool.

DUHAT JELLY

Procedure: (Note: Use only ripe duhat fruits.)

1. Wash fruits, remove stems.
2. Boil in a little water for about 3 minutes.
3. Remove from fire and mash with a wooden spoon.
4. Put the cooked pulp in a cloth bag, strain.
5. Add a tbsp. calamansi juice and 1 cup sugar for every cup of duhat juice.
6. Stir well to dissolve sugar, strain again.
7. Cook again until all small bubbles disappear and the big bubbles seem to jump out.
8. Remove particles on top and pour into containers.

ORANGE MARMALADE

Materials:

Sevilla oranges Sugar

1. Lemon

Procedure:

1. Wash the fruits, remove ends, seeds, dirt.
2. Chop the fruits (with peels).
3. Put the chopped pieces (with peels) in a big container, cover with water. The amount of water will not matter because this will be reduced to the desired amount and sweetness. It must reach 105°C.
4. Boil without cover for 20-30 minutes or until the amount has been reduced to 1/3.
5. Heat again. For every more or less one liter, add 1 cup sugar little by little and keep on stirring until the sugar is dissolved.
6. Boil until thick or until 105°C --- when a drop becomes syrupy when placed on a saucer at room temperature.
7. Remove from fire for 5-10 minutes.
8. Stir, pour into jars. See to it that no part of the peel extends out.
9. Pour a little alcohol like brandy or vodka around 1 tsp. on top of the syrup if desired. This will present the growth of the molds that may form between the cover and the marmalade.

10. A screwed cap may also be used when the marmalade has somewhat cooled.

Procedure:

1. Select fully ripe and healthy naranghita.
2. Wash, cut crosswise into halves.
3. Extract the juice, strain.
4. Sugar may or may not be added.
5. Heat the juice at 85°C for about 5 minutes, continuously stir.
6. While still hot, pour into bottles that had been sterilized.

Leave about 1/2 cm. space from the rim.

7. Cook in a double boiler in low fire for about 10 minutes.
8. Tighten the cap, cool, set aside. Water and sugar are added according to taste.

The manner of making fruit juices is almost similar in all fruits. The only difference is the inclusion

of certain additives, or in the manner of preservation.

1. Wash the fruit, peel, remove seeds and core.
2. Slice in 5 cm cubes.
3. Add 1 cup of water for every cup of guayabano juice.
4. Heat at 80°C for 3 minutes. If a thermometer is not available, heat until the fruit is soft and the juice can be extracted easily.
5. Extract the juice by means of the muslin cloth while still hot.
6. Make a second extraction by adding an equal amount of water and mix with the first extraction.
7. Put 1/4 tsp. calamansi juice for every cup of guayabano juice: add sugar to taste.
8. Put in bottles for sterilizing. Heat in a double boiler at 82°C for 15 minutes from the time the water gets hot.
9. Close well and put it in the boiling water for about 10 minutes.

10. Close the bottles well. Label. Source: FNRI 1989

SANTOL CANDY

Materials:

Santol fruit Utensils:

Sugar Aluminum tray, wooden spoon for stirring

Lye (commercial flakes bamboo or wire tray casserole (stainless or

of sodium hydroxide) porcelain) thermometer, knife

Procedure:

1. Wash the santol in running water.
2. Blanch in boiling water for about 3-5 minutes.
3. Dip in 5% lye for 5 minutes in almost boiling temperature (94°C), more or less one cup sodium hydroxide in 3 liters water.
4. Put immediately in running water, scrape off the peels.
5. Slice into pieces, remove seeds.
6. Prepare the syrup --- 1/2 cup sugar for every cup water, and add the santol --- enough

to be covered in the container.

7. Boil the santol in this syrup for about 3-5 minutes, soak in the syrup overnight.
8. Remove the syrup. Add 1/2 cup sugar for every 3 cups syrup and boil until thick.
9. Put the santol in this syrup, leave overnight.
10. Repeat this process three times.
11. Remove the santol from this last soaking in syrup and rinse in running water.
12. Spread on a tray and dry in the sun or in a solar drier.
13. Pack in plastic bags before storing. Source: Preserve Foods at Home, FNRI 1989

To enrich the usual coco jam with vitamins, the following proportion is used:

1. parts coconut extract

1% Vitamin C (Ascorbic Acid)

2% - 7% powdered soybean, green peas, chick peas, rice

This mixture when cooked, does not last as long as when it is cooked in the traditional way of cooking coco jam, so it should not be stored.

Source: Completed R & D Projects, STII, DOST

CHEAP SOURCE OF VINEGAR

A student from the Panabo Provincial High School (Dean Cabote), as early as 1977, had proven that the stalk of the coconut leaves could yield vinegar. Just as the coconut blossoms can yield tuba because of the elements present in them, so also would the stalk, as the same nutrients are present in the same tree.

Procedure:

1. Cut fresh stalks, slice into sizes 10 cm. wide and 1/2 cm thick, about 10

pieces.

2. Boil these in 1 liter water for 10 minutes, cool until lukewarm.
3. Add 10 grams white sugar (about 2 tbsp) and 3 grams yeast (about 1 tsp)
4. Transfer them in a jar and cover with muslin cloth until fermented.
5. After 2 weeks, strain and cook in a double boiler for about 10 minutes.
6. The 800 grams that will remain will be as sour and as aromatic as a 6-week-old vinegar from tuba. Source: Agricultural and Industrial Life

Materials:

White sugar

Yeast

Procedure:

1. Strain the second rice washing in a clean cloth.
2. For every cup of rice water, put 3/4 cup white sugar.

Stir well to dissolve the sugar.

3. Cook this in a double boiler for 20 minutes. Cool.
4. Transfer in a gallon or jar.
5. Add 1/4 teaspoon yeast for every 4 cups rice water.
6. Allow to ferment in 4-7 days or until bubbles disappear.
7. Filter the alcoholic rice water to separate the yeast.
8. Add vinegar starter (or very strong vinegar): 1 cup for every 4 cups rice water.
9. Age the vinegar in a jar or demijohn. Set it aside for a month or until the desired acidity is attained.

10. Filter and boil in a double boiler before bottling.

1. 11. If a clear vinegar is desired, put 2 beaten eggwhites for every 40 cups vinegar and filter.
2. Source: Selected R & D Projects, NSTA

Vinegar can be made from ripe, over ripe or bruised pineapples or even from the peelings.

Procedure:

1. Mash the ripe pineapple or parts, add 3 parts water to every one part pineapple.
2. Filter in double muslin cloth.
3. Add 1 1/2 kilo sugar for every 9 liters filtered juice.
4. Boil in low fire (65°C for 20 minutes). Cool.
5. Poor into demijohns or ceramic or enamel containers, add 2 tsp. Fleischmann's yeast.
6. Cover with clean muslin cloth or put loose stopper covered with cotton.
7. Set aside for 4-7 days until bubbles disappear.
8. Filter in clean muslin to remove residues.
9. Boil again at 65°C for 20 minutes. Cool.
10. Add 2 liters vinegar starter (or very strong vinegar).
11. Fill the containers, leave it for a month or until the desired acidity is attained.
12. Filter the vinegar and cook in double boiler (65°C) so as to avoid growth of microorganisms.

Transfer to suitable containers. If a clear vinegar is desired, add 2 beaten eggwhites for every 10 liters vinegar solution. Heat until the whites coagulate. Filter.

Source: ITDI, DOST

VINEGAR FROM BANANA PEELINGS

Materials:

For every kilo of banana peels (cavendish or saba), add:

3/4 cups sugar

1/4 cups ammonium sulfite

vinegar starter (or very strong vinegar)

baker's yeast

Procedure:

1. Boil the peelings in 4 cups water.
2. Remove the water, filter in muslin cloth.
3. Add the ammonium sulfite and sugar. Cool.
4. Add a pinch of baker's yeast.
5. Allow to ferment for 8 days. Its alcohol content will be 9%-10%.
6. Add a cup of vinegar starter and set the mixture aside.
7. Allow to ferment for 27 days. At this time, its alcohol content will be about 4%-6%.
8. Allow the mixtures to ferment further in bottles.

According to researchers, vinegar is used, not only for food but for many other uses as well, such as:

1. To avoid much absorption of oil, put a teaspoon of vinegar in oil when

frying.

2. So as to keep potatoes from blackening before boiling, put some drops of

vinegar in the boiling water.

3. When cooking eggs out of its shell, put a teaspoon of vinegar in the water so

that the eggwhite will not scatter.

4. To keep the grains of rice whole (and not splitting), put a teaspoon of vinegar

in the water when cooking.

5. A teaspoon of vinegar hastens the tenderizing of meat during cooking.

Other Uses:

1. To remove odor from bottles or jars, rinse them with water containing a small amount vinegar.
2. When dirty clothes are soaked in warm vinegar, perspiration stains will disappear.
3. Stains of scorching from ironing can be removed if the garment will be washed with vinegar water.
4. A teaspoon of vinegar added to rinsing water for nylon stockings will retain its elasticity.
5. A teaspoon of vinegar in a pint of varnish gives gloss to the varnish.
6. The smell of paint in a room can be removed by putting a small saucer of vinegar in the room.

SAUCE FROM BANANA PEELINGS

For every kilo of banana peelings (cavendish or saba), add:

12 tbsp. sugar 1/4 tsp. sodium benzoate

9 tbsp. vinegar salt, pepper to taste

Procedure:

1. Wash and slice the banana peelings into small pieces.

Remove fibers.

2. Dip in boiling water for about 10 minutes.
3. Add 2 cups water, mash well, strain in muslin cloth.
4. Add the sugar, vinegar, salt and pepper.
5. Cook in a casserole with cover for 10 minutes.
6. Add vinegar syrup with flavoring and continue stirring until thick.
7. Add 1/4 tsp. sodium benzoate.
8. Transfer in clean bottles, cover tightly.
9. Boil for 15 minutes in water, cool.

For every kilo of banana peelings, add:

1. cups water

Procedure:

1. Dip the peelings in boiling water for 10 minutes.
2. Add 2 cups water to the peelings, mash well and strain in a muslin cloth.
3. Add salt.
4. Cook until a thick paste is attained.
5. Pour into clean bottles, remove the air.
6. Boil for 15 minutes, cool.

Materials:

Chayote Sodium benzoate Salt

Garlic Vinegar Sugar

Onions Pepper

Procedure:

1. Wash the chayote, slice lengthwise.
2. Peel, remove the seed and cut into cubes.

3. Boil in little water.

3. Drain, mash well.
4. Slice the onions, garlic, hot pepper

5. Mix well in enough vinegar, sugar and a pinch of salt.

1. Dissolve a little food color if desired, in 1/2 cup of water; add a pinch of

8. Put in a bottle or jar; cook in a double boiler.

Materials:

1 cup soybeans

1. teaspoon vinegar

Procedure:

1. Soak the beans in water overnight. Change water several times and remove

floating grains.

2. Wash, grind the soybeans. Add about 6 cups water for every cup of beans

while grinding.

3. Boil the ground beans in water for 1/2 hour while stirring.
4. Strain in muslin cloth.
5. Mix in well a teaspoon of vinegar.
6. Wrap in cloth the curdled soybean.
7. Remove the express water by putting weight on top of it.

The preparation of miso (which comes in 3 kinds) depends on the length of time. It is fermented and stored.

Materials:

Wooden box 60 x 30 x 5 cm.

Pressure cooker or casserole

Grinder

1. White miso

1/2 kilo soybeans 300 grams salt

1 kilo rice starter (A. Oryzae)

2. Average Salty and Yellowish Miso

C. Salty and Darker Miso

5 kilos soybeans 2-10 kilos salt

3 kilos rice starter

Procedure:

1. RICE

1. Wash the rice, soak overnight.
2. Steam cook until the grains can be pressed between the fingers.
3. Cook until 35°C and add starter.
4. Mix well, put in a box and in a place with about 25°C temperature. If the place is warmer than this, open all ventilation to allow free circulation of air.
5. Let the mold grow within 24-48 hours. Stir the rice in the box every 5 hours and change the places of the boxes as they are piled.

1. SOYBEANS

1. Wash the soybeans, soak overnight.
2. Change the water 3 times and remove the coatings.
3. Cook in 2 parts water until soft. Cool.
4. Grind or mash.
5. Mix the rice with mold and salt. Set aside 20 grams salt for covering the top

of the mixture.

6. Put in a barrel, pressed and compact (no air) and put salt on top.
7. Cover with plastic sheet, put weight over it so as to keep it from floating.
8. Keep in a room with about 15°C - 30°C temperature.
9. Let this ferment: 1 month for white miso

3 months for average miso

6 months for salty miso

10. Grind the miso.
11. Cook in double boiler at 50°C for 20 minutes.
12. Put in plastic bags, remove air and seal.

To increase the protein content of the Filipino diet, researchers at FNRI (DOST) have come up with an enriched kind of n oodle that can somehow supplement their

Protein and energy needs.

Materials: Utensils:

Rice (880 grams) - or -------4 1/2 cups Bowl, Mixer, Kettle, Cup

Water (630 ml.) - or ---------2 3/4 cups Teaspoon, Noodle machine

Soybean flour (200 grams) or 2 1/2 cups Cornmill/grinder

Salt (30 grams) --- or ------ 6 tps. Solar dyrer/cabinet dryer

Cornstarch (50 grams) or 1/2 cup

Procedure:

1. Measure 4 1/2 cups rice, soak in 2 3/4 boiling water for an hour.
2. Grind the soaked rice.
3. Add the 2 1/2 cups soybean flour, 6 teaspoons salt and 1/2 cup ground rice.
4. Mix well for about 5-7 minutes to make dough.
5. Mold the dough into balls about 6.5 cm.-7.5 cm. diameter.
6. Cook in boiling water for 30 minutes.
7. Drain the cooked dough for about 10 minutes.
8. Pass the dough through the noodle machine to make noodles.
9. Dry the noodles in a cabinet dryer for 4 hours at 48°C-50°C or in the sun until they become brittle.

SOTANGHON FROM MONGO

The usual sotanghon is made from soybeans, but since this is important and more costly, researchers at UP Los Baños have produced sotanghon using mongo, without any distinction from the usual soybean sotanghon.

Procedure:

To make starch:

1. Soak the mongo overnight.
2. Grind several times and sieve at 400 mesh.
3. The residue that is left is the material for sotanghon.

To make noodles:

1. Add water to the starch while stirring, until the right consistency is

attained, that is the starch becomes fibery but does not snap.

2. Dip the fibrous starch in boiling water. Rinse.
3. Store first in a cool place before drying.
4. Dry in the sun until only about 4% moisture is retained.

Procedure:

1. Soak the beans in water overnight.
2. Spread a piece of white cloth over a "bilao" or tray and put the beans on it.
3. Cover with another cloth; sprinkle water over it every now and then.
4. Keep in a cool dark place. This will sprout in 3 days.

GELATIN FROM SEAWEEDS

tide is still low.

1. Wash the seaweeds very well, drain and dry (Spread over a wire or

bamboo screen for the purpose) for a week.

2. To remove the fishy odor and taste, soak and dry the seaweeds in

fresh water for 5-10 minutes, and dry again in the sun until it

becomes dirty yellow in color.

3. Bleach in 1 liter water with 1 tbsp. vinegar until it turns olive

green in color.

4. Put again in the sun until it turns light brown.

 

To extract agar:

5. Put 1 kilo dried seaweeds in 1 liter water with 1 tbsp. vinegar

(or, more effective, in 3 1/2 liter water, 80 ml. 0.1 N sulfuric acid

(H2S04)

6. Boil and constantly stir for 1 hour.
7. Strain in muslin cloth while hot.
8. Allow to cool in room temperature for 5 hours.
9. When it has hardened, slice into desired sizes.
10. Put in ice sprinkled with salt for 2-3 days, or in a freezer overnight.
11. Next day, thaw the frozen seaweeds and allow to dry.
12. Put again in the sun until the desired fineness is attained.
13. When it cools, it is then ready to cook or bring to market.

MEAT TENDERIZER

Soak the meat for a few minutes in papain-water solution, 1/10% to 1% before cooking. Source: Chemical Formulary by Bennet, vol. 23

HOW TO MAKE PAPAIN

Papain is made from green papaya fruits while these are still attached to the tree. The bigger is the fruit, the more latex is derived. More amount of latex is gathered if this is done 3 times a week in a month. The more cuts are made, the less is the flow of latex. The best time for gathering latex is between 8:00 am to 12 noon.

Procedure:

1. Cut the raw papaya (on the tree) with a sharp glass, about 2 mm deep.
2. Collect the flowing latex in a plastic container and put in a glass bottle.
3. Dry the latex in the sun or oven.
4. Pulverize the dried latex.

Source: Selected R & D completed projects, NSDB 1980.

There are two ways of making balut - one is for a commercial scale and the other for a small home industry. Both duck and chicken eggs may be used, but the usual eggs used are ducks' eggs.

Procedure:

For Small Scale Industry:

1. Prepare a big wooden box; line this with heated rice hull at the bottom,

about 38°C and 6-8 inches thick.

2. Arrange the eggs in bags of about 20 or 50 pieces each, put them on the

heated hull and cover again with same thickness of heated hull.

3. Cover the box very well so as to prevent quick loss of heat.
4. Every morning, inspect the eggs to see if the rice hull needs reheating.

The hull must be about 38°C.

5. On the third day, examine the eggs against a bright light to see if the germ plasm has developed. This is the part of the egg that becomes the chick, if the egg is fertiled. If no germ plasm develops, remove the eggs. These are sold as "penoy". Put back into the heated hull those eggs with germ plasm.
6. On the 13^th day, examine again the eggs against the light. Remove the eggs

with out germ plasm. At this stage, those with developing germ plasm are

the "balut sa puti".

7. On the 17^th day, the chicks will be growing little feathers. These may now be

Another way of salting eggs is by storing them in clay instead of in brine.

Materials: Utensils:

Eggs (duck or chicken) measuring cup

Salt, clay earthenware

Procedure:

1. Mix together 12 cups clay and 4 cups salt. Add water little by little as it is

being mixed until an even distribution is attained.

2. Put a thick layer of this mixture at the bottom of the pot.
3. Wrap each egg in clay.
4. Arrange the eggs in the pot, about 2 1/2 cm. apart to keep from breaking.
5. Cover again with salted clay and set aside for 2 weeks.
6. After about 2 weeks, try an egg. Cook at a heat that does not reach boiling point.

If it is not yet salty enough, let the rest stay longer in the pot.

7. When the right saltiness has been reached, cook the eggs in water that does not boil up to 100°C for 15 minutes.
8. Brush with red color if desired.

1. The yolk can be discerned if the egg is put against the light.
2. The egg lies flat on its side when put in water.
3. The yolk is firm and the white is jelly-like, not spreading when the egg is broken.

1. In storing, the pointed end should be down and the rounded end up.
2. Do not wash soiled eggs, just wipe them with a clean cloth.

So, buy only eggs with clean shell.

3. Keep in a refrigerator or in a cool place.
4. Keep in a well-ventilated place.

1. To thicken soup or sauces.
2. As binder, as in making embutido, torta or relleno.
3. To lighten cakes and muffins.
4. Improve the color of the baked food like bread.
5. Used in making mayonnaise and for salads.
6. As decorations for viands.

1. Makes the muscles firm and the skin healthy.
2. Adds red color to the blood.
3. Gives clarity to the eyes.
4. Hastens the growth of growing kids.
5. Gives stamina for work or play.

Children, pregnant women or nursing mothers as well as the aged need at least an egg a day to meet the needs of the body. Those aged 20-59 need only about half of this requirement.

Other characteristics of eggs:

1. The color of the shell has nothing to do with the nutrients they provide.
2. Balut contains more calcium and vitamin A than ordinary eggs.
3. Eggs give much cholesterol, but should not be skipped in the diet, at least every other day.
4. In cooking, put over low fire or moderate heat, as overcooking causes hardening.
5. To remove the shell easily after cooking, put the boiled egg immediately in tap water after removing from the fire. It is also in this way that the black rim around the yolk is avoided. Source: FNRI (DOST)

MAYONNAISE

The basic ingredients for making mayonnaise are lemon juice or vinegar, salad oil or winterized oil not less than 65% or 2/3, egg yolk or whole egg, and sugar, salt and spices (paprika, mustard) and vetsin. However, substitutions maybe made.

Materials:

1 cup lard (or cooking oil) 28°C

1 egg yolk

1 1/2 tbsp. 4.5 vinegar (del Monte)

1/2 tsp. iodized salt

1 tsp. white sugar

Procedure:

1. Separate yolk from the whole egg and place it in a clean and dry quart-sized

bowl.

2. Using a table fork, beat egg yolk rapidly and continuously until light yellow,

for about 5 minutes.

3. Add salt and beat well.
4. Add oil (or lard) by drops, beating well after each addition until about 1/4 cup is used.
5. Add 1/2 tsp. vinegar and beat well.
6. Add lard alternately with the vinegar and beat vigorously after each addition. Increase the amount of oil added by half tablespoon when the mayonnaise has already formed a stable emulsion.
7. Continuously beat the emulsion after all the oil (or lard) and vinegar have been added.
8. Place the mayonnaise dressing in a sterile dry bottle or jar and seal tightly.
9. Store in a screened cabinet at room temperature until use.

1. Place moist sawdust in a big basin or pail. Take care to remove

sharp or pointed pieces in the sawdust that will hurt the fruits or vegetables

as it is in this way that rotting caused by bacterial organisms start.

2. Place the fruits and vegetables in this pail and cover with moist

sawdust again.

3. Do not allow water to accumulate at the bottom of the pail. Within

Other Ways of Storing Fruits/Vegetables:

1. Moistened sawdust

1. Wash very well in water with chlorox - 1 liter water for every

tablespoon chlorox.

2. If the sawdust has been used before, sterilize first by spreading

under the sun.

3. Remove all sharp pieces that might start bruising the

fruits/vegetables.

4. Moisten the sawdust and mix well -- 1 liter water for every kilo sawdust.
5. Arrange the vegetables in the moist sawdust and store in a cool place.

1. Fresh Banana Leaves

1. Heat over the fire fresh banana leaves to prevent them from

breaking apart.

2. Wrap the vegetables in the leaves. Change the leaves when they

1. Earthen pot

1. Pour water over the covered pot, wet the sides very well. Repeat

the process when the pot shows drying.

2. Place the pot on a basin or container with water at the bottom,

Procedure:

1. Select tomatoes that are mature and ripe, but firm.
2. Dip in boiling water for about one half to one minute or steam for 2-3 minutes.
3. Dip in tap water to remove the peel easily. Remove the core as well.
4. Arrange the tomatoes in a jar compactly, but with a spare of about one centimeter from the rim.
5. Do not add water. Add in 1/2 teaspoon salt and 1/3 teaspoon lime in the jar.
6. Remove the air from the jar -- place this in a casserole and heat at 77°C for about 15 minutes.

The level of water should be only 2/3 of the height of the jar to prevent the water from entering the jar.

7. Close the jar well and boil in water for 35 minutes.
8. Cool, store. Source: FNRI (DOST)

Research at the UPLB has shown that the ripening of tomatoes can be

hastened or delayed.

1. Ripening can be hastened if the tomatoes are kept in Dry Hull

Ash. This increases the ethylene gas which hastens ripening.

2. If this is placed in a cool place, it will have the red color of

ripening.

3. If tomatoes are kept in moist ash, this will neither hasten nor

Procedure:

1. Dip the tomatoes in boiling water for a minute.
2. Dip in 500 ppm solution of sodium metabisulfite for 2 minutes.
3. Dry in the oven at 54°C for 9 hours or until its moisture goes down to 7.5%.
4. Pulverize the dried tomatoes in a pestle.

Carrot is rich in Vitamins A and C. It is good to store it during its

abundance so as to make it available during scarcity.

Materials:

Carrots -- mature, bright colored, fresh

Starch flour -- 4 tbsp. in 4 cups water (stir continually while

heating)

Plastic bags

Procedure:

1. Wash carrots very well, slice into 4 x 10 x 10 mm. sizes.
2. Arrange on a sinamay or nylon cloth and dip in boiling water for 3 minutes.
3. Dip the carrots in the cooked starch for one minute.
4. Drain and arrange on a tray.
5. Dry in the oven at 60°C-65°C for 7-8 hours or under the sun until no juice can be extracted when pressed. If the carrots will be dried in the sun, do not expose them directly. Put them inside a box with holes at the 4 sides. Cover the top of the box with black or dark cloth or plastic sheet.
6. When dried, pack in plastic bags and seal.
7. To reuse soak 1/4 cup carrots in a cup of warm water for half an hour.
8. Cook in the usual way like fresh carrots.

Procedure:

1. Select fresh, mature green pepper with deep green color.

Wash them very well in running water.

2. Cut in halves, remove seeds, placenta and stems.
3. Slice into 2 cm size thick before blanching.
4. Spread on a sinamay or nylon cloth (not thicker than 2 cm.) before steaming.
5. Dip in 5% salt solution for 30 minutes.
6. Blanch steam for 2 minutes.
7. Dry at 60°C-65°C for 7-8 hours.
8. Pack in plastic bags.

DEHYDRATED CELERY

Procedure:

1. Select green, fresh celery with fleshy stalks.
2. Cut into 3/4 cm cubes and the leafy parts 3 cm. long.
3. Spread on wide nylon or sinamay basket about 2 1/2 cm thick before blanching.
4. Steam blanch for one minute.
5. Soak in 0.05% lime (calcium chloride) for 5 minutes.
6. Dip in boiling 0.2% sodium metabisulfite solutionn for 2 minutes.
7. Dry at 60°C -65°C for 6-7 hours.
8. Pack in plastic bags and seal.

One of the ways to hasten the ripening of fruits is by the Right Use of Calcium

carbide. The fruits must be in a box with the right temperature and right

humidity.

The wrong use of calcium carbide for artificial ripening of fruits is by wrapping

the calcium carbide in paper and putting it among the fruits. This burns

(hurts) the fruits.

When the fruit is mature and made to ripen artificially, its ripening is no

different from natural ripening, both in quality and in taste. And if calcium

carbide is placed properly, the color of the fruit is stronger and the shriveling of

its skin or peeling is delayed.

What hastens the ripening of the fruit is the ethylene gas that emanates from the

calcium carbide, and not the calcium carbide itself. Ethylene gas is not poison to

humans and gives no damaging effects.

Source: Philippine Farmers Journal, Nov.-Dec. 1983.

HOW TO RETARD THE RIPENING OF FRUITS

According to researchers at the UP Los Baños, the ripening of fruits can be

delayed from one to two weeks under the following conditions:

1. Don't pick the fruits very soon. Trees have a natural way of retarding

the ripening of fruits.

2. Take care not to bruise the fruits in picking, transporting or changing

containers. It is in these ways that microorganisms enter the fruits and

causes rotting to start and lose weight.

3. Ripe fruits give off ethylene, a kind of gas that hastens ripening. Don't

put together ripe and raw fruits.

4. Don't put together healthy and non-healthy fruits. Non-healthy fruits

give off much ethylene.

5. Don't expose the fruits in the sun. This hastens ripening.
6. Keep the fruits away from heat given off by motor or machine. They also give off ethylene gas.
7. Ripening is slow in low temperatures. If no refrigerator is available, put the fruits in the coolest possible place.
8. If a refrigerator is available, put the fruits in a plastic bag with small holes.
9. Put charcoal soaked in potassium permanganate or small pieces of cement or perlite in containers with fruits.

RETARD THE RIPENING OF MANGOES

Hot water treatment (HWT) retards the ripening of mangoes without affecting

its taste; makes the color of ripening brighter and evenly, and does not require

the use of pesticides, chemicals because the fruits are not infected by bacteria or

pests.

Procedure:

1. Prepare two containers of hot water -- this may be half of a drum or

similar, according to the quantity of mangoes to be treated.

One drum that contains hot water will be for immersing the mangoes,

And the other will be for maintaining the heat of the water used for

immersing.

2. The heat of the water should be within 52°C-55°C range. To maintain

this heat, it is necessary to use a bulb thermometer.

3. Immerse soonest the newly harvested mature mangoes for 10 minutes.
4. Cool the mangoes in running water after immersing.
5. Air dry the mangoes before storing in container.

ETHREL: RIPENS BANANAS AND TOMATOES

Fruits must not be picked when immature because they will not ripen

naturally. However, there are instances when this is inevitable, such

as during a storm or unavoidable circumstances.

Researches were conducted at UP Los Baños have shown that immature

fruits can somehow be made to ripen with the aid of a chemical, Ethrel.

Procedure:

Bananas

1. Fill with water up to 1/2 a kerosene can (balde). Dissolve 10 tbsp.

Ethrel in this water.

2. Pour more water gradually until the can is full (19 liters) and stir well

while pouring.

3. Transfer one-half of this to another container.
4. Immerse the bananas in the mixture for 5 minutes, then let it dry in the air. These will ripen in 5 days.
5. If the mixture will be used again cover it and store in a cool place.

Tomatoes

1. For immature tomatoes, 90% of 21 day-old fruits ripen in 10 days after putting them in ethrel. Some of these did not turn red.
2. If the ethrel solution is weak, tomatoes do not ripen well.
3. If the tomatoes are less than 21 days, tomatoes are not edible.

Calcium chloride and ethrel:

Less ethrel is needed to ripen bananas, compared to calcium carbide. It

requires 20 grams carbide for every liter of water.

Source: Agricultural & Industrial Life

KAKAWATE LEAVES RIPEN SABA BANANAS

Studies made at the UP Los Baños showed that when raw saba bananas are put

in kakawate leaves, its ripening is hastened. This is because the kakawate leaves

emit bioethylene, a gas that ripens fruits.

It was also seen that when bananas are ripened with kakawate leaves, the weight

loss is only 5%, while those not treated loses 19% of its weight within 6 days.

Procedure:

Stack the banana bunches with kakawate leaves alternately.

Source: PCARRD (DOST)

DELAYING THE RIPENING OF BANANAS

IN MALAYSIA

Researchers at the Malaysia University and of the Malaysia Agricultural

Research and Development Institute have a way of delaying the ripening

of bananas. This is not their present method of wrapping the fruits in a

bag with polythene - this is good only until 11 days.

The new method is by the use of the chemical, Bynonyl, used to combat, molds,

but is not harmful to humans. They tried this on raw bananas called "pisang

emas." This method reduced the growth of molds and retards ripening besides

improving the quality of the fruits.

Procedure:

1. Pack and seal the bananas in an air tight bag with bynonyl.
2. When the packing is removed, keep the fruits in temperature at 15°C.

RIGHT WAY OF STORING SWEET POTATOES

Sweet potatoes or kamote can last up to 2-3 months if harvested and stored

properly.

Procedure:

1. When harvesting, use a container that can take only what is accomodated

to avoid falling off and having bruises. It is in getting hurt that rotting of

fruits begin.

2. Avoid using sacks for this reason.
3. The storage should be near the place of harvest or near the place of transport.
4. In places of storage, use bamboo, kogon grass or leaves of coconut as roof or walls.

1. Harvest fruits at the right season of maturity.

For example:

Mangoes: 82 days from flowering and bearing fruits

When the fruits that are exposed are immersed in water, these grow further and become more darkly or strongly colored than those hidden (which grow slowly).

Tomatoes -- if to be transported far--harvest when the end of the flower becomes pinkish, which are formerly green: if to be transported nearby-harvest them when the fruits are colored orange.

2. Mango and Citrus: pick the fruits with all care. Avoid excessive stain or

sap on the skin, if they are to be harvested at the last hours of the morning

or before 3:00 p.m.

Sweet corn: pick early to retain its sweetness. When harvested late in the

morning, its sugar turns into carbohydrates.

3. Arrange properly in containers to avoid bruises or crushing, and to allow

free circulation of air in containers. Use old newspapers, thin polyethene

or plastic bubbles sheets as lining at the bottom of containers.

4. Transport quickly and carefully. Insert potassium permanganate in the

1. Allow this to dry and harden in 36 hours.
2. Cut in small pieces depending on use.

Bananas - good, mature bananas are rounded, have no sharp edges. It can withstand only up to 14°C storage.

Caimito - the green variety is sweeter than the purple ones. Choose slightly soft fruits (Hard caimito will not ripen). It can be stored at 7°C temperature.

Mango - good mango of any variety has full "cheeks" and slightly yellow at the base (near the stem). Avoid sick, bruished mangoes or those with hard lumps. Keep in a cool place.

Melon - mature melon is sweet. The peel is yellow and a little soft near the stem. It cannot stand very cold temperature. Immature ones are not sweet and will not ripen.

Papaya - good papaya has streaks of yellow at the base and has deep lines lengthwise. It can be stored at 10°C.

Watermelon - mature fruits are whitish to yellowish; it gives off a dull sound when knocked (filliped) with the thumb and index finger. Immature fruits give off a metallic sound when filliped. They will not ripen and are not sweet. It can be stored at 5°C. Source: Agricultural and Industrial Life, 1990.

Weevils and mildew are the usual enemies of corn in storage. The grains attacked by these do not germinate.

One way of extending the storage life of corn is by:

1. Drying the grains of corn until moisture is reduced to 10%.
2. Put them in a can (5 gal. Capacity) without leaks or hole.
3. Dry about 2 kilos charcoal (up to 4%-5% moisture) and pulverize.
4. Place the powdered charcoal at the bottom of the can; put a cardboard perforated with holes on top of the charcoal.
5. Put the grains of corn on the cardboard. They can accommodate about 6 kilos grains.
6. Close the can and seal with glue around the cover to keep air from entering and thus damage the grains.

1. Pack carbon dioxide in a plastic bag and seal.
2. Put this bag in the sack of rice. Rice can be stored for as long as 15 months and still retain its good quality. Source: PCARRD Farmnews, December 1988

FISH AND MARINE PRODUCTS

MEAT

SIGNS OF FRESHNESS IN FISH AND MARINE PRODUCTS: FISH

1. The skin is glossy and tight.
2. The gills are red (although artificial coloring can be done to imitate freshness).
3. The eyes are clear and shallow, not reddish or sunken.
4. The body is firm, not soft.
5. The smell is not fishy.
6. The intestines are intact and whole.
7. The body is slippery with saliva.

SHELLS AND CRUSTACEANS

1. The shell is closed.
2. The smell is clean and not offensive.

CRABS

1. Appearance is heavier than they actually seem.
2. Firm in texture and the legs are intact, not loose or dangling

SHRIMPS

1. The smell is not offensive.
2. The shell or skin is tight and firm.

1. Clean fish very well - remove scales, gills, internal organs.
2. Slice
3. Soak in the following solution:

1. 8% salt - boil for a few minutes and cool;

add: 0.5% potassium sorbate and,

0.25% sodium benzoate

The fish put in this solution lasts for 72 hours.

2. 8% salt - boil the solution and cool, add:

0.1% sodium bisulphite

0.25% sodium benzoate

The taste of fish preserved in this solution tastes better on

the 48^th hour, and lasts as long as the fish is in solution.

Source: Fishery Technology, January 1988

PRESERVE SHRIMPS

Water ---------------- 98.34%

PRESERVED TILAPIA

Materials: Utensils:

1. Slice the fish on its back.
2. Remove the gills, internal organs, blood. Wash very well.
3. Cook 2 cups rice in 4-5 cups water; cool.
4. Refine the angkak and mix it with the cooked rice.
5. Spread thin the rice with angkak at the bottom of the container and arrange the tilapia over it alternately.
6. Cover with a thick rice spread over the fish.
7. Close the container tight, allow to ferment in 3 weeks.

Materials:

Shrimps, pestle, mortar

Procedure:

1. Use only fresh shrimps, wash very well.
2. If gathering is made from the sea, put the shrimps in a basket and dip several times in the water to remove all dirt. Remove stones, fish, shells, and whatever else that might affect the taste and aroma of the shrimp cake. Avoid handling to prevent growth of microorganisms.
3. Drying:

1. Drain the shrimps and spread over a mat under the sun for 3-5

hours.

2. The mat should be on an elevated place to keep from dust and

intrusion of stray animals.

3. Keep flies away.
4. Drying can also be done in an oven.

Pounding:

Pound the dried shrimps in a clean pestle until fine and sticky (about 5

minutes).

Storing:

Wrap the shrimps in a bag and let it stay overnight.

Molding:

On the following day, mold into small cakes manually.

Drying:

Put under the sun for 2 hours to reduce moisture down to 39%.

Pounding:

Pound the shrimps in the pestle until fine.

Molding:

Mold the dried shrimps like balls, about one kilo each.

Cooling: allow the shrimp balls to cool at room temperature until dry.

Packing : use banana leaves for wrapping or polyethylene bags (plastic bags).

If properly done, dried shrimp cakes can last up to two years in storage.

Source: Farmnews, February 1989

FISH QUEKIAM

Materials:

1/2 kilo dalagang bukid 1/2 cup flour

1. egg well-beaten 1/4 cup nguyong powder

1/4 kilo shelled shrimps 1/2 tsp. pepper

1/2 cup chopped turnip 1 1/2 tsp. salt

1/2 cup chopped onions 3 pcs. taupe (wrapper)

1/2 cup chopped celery

Procedure:

1. Remove all bones and skin from the fish.
2. Grind together with the shrimps.
3. Mix all ingredients and steam for 20 minutes.
4. Wrap in taupe or aluminum foil.
5. Fry in hot lard.
6. Slice in desired sizes.

FISH FRANKFURTER

1. gms. salt

4 gms. accord powder (binder)

5. gms. prague powder (available at ITDI, DOST)

5. gms. sugar

1/2 kilo ice

Procedure:

1. Separately grind the pork and fish meat.
2. Add salt and seasoning to the fish.
3. Add the ice and keep on mixing and cutting the mixture.
4. Add the frankfurter seasoning, fat, sugar and the rest of ice.
5. Mix well until fine.
6. Stuff into the sausage casing about 10 cm. long each.
7. Smoke for about one-half hour at 71°C-75°C.
8. Dip in hot water (about 73°C for 10 minutes).
9. Remove the casing.
10. Pack in plastic bag and freeze. (Note: guava leaves are good for

1. Select fresh bangus (or any fish) for preserving.
2. Remove the scales, internal organs, fins and tail.
3. Wash very well; soak in salt water to remove the remaining blood and make the flesh white and firm. Before preserving, the fish may be steamed, smoked, dried in the sun, fried, salted or ground.
4. In putting in the jar, leave about 4-5 cm. space from the rim before closing.
5. Remove air by putting the jar in water boiling at 82°C (steam).
6. Close the jar. Put a rubber sealer around the cap.
7. Boil at 115°C-121°C (or at 10-15 pressure per sq. in. if in pressure cooker).
8. Let it cool by itself. Source: Milkfish as Food.

Materials:

1. kilo fish meat 2 eggs

3 tsp. salt 1 cup chopped onions

2. tsp. pepper 2 tbsp. milk powder

1. tsp. hamburger seasoning oil for frying

Procedure:

1. Mix all ingredients together.
2. Make balls, flatten the balls, fry.

Materials:

1. cups corn flour a little vetsin flour

1. cup cooking oil

1 1/2 tsp. fine pepper

Procedure:

1. Mix well together in 4 cups water: the fish powder, cornstarch, salt, pepper, flour, vetsin.
2. Use a tray that can be heated. Line this with oil.
3. Spread on the tray about 3 tbsp. of the mixture, about 1/2 cm. thick.
4. Steam this for two minutes.
5. Slice the steamed mixture into desired sizes.
6. Arrange on a tray and dry in the sun or in a solar dried for one or two days.
7. Deep fry in oil.
8. Drain, cool, seal in plastic bag.

Materials:

100 grams size bangus 1/2 tsp. vetsin

1/2 teaspoon salt 4 tbsp. tomato sauce

2 tbsp. cooking oil 2 slices bell pepper

Procedure:

1. Remove the fish scales, gills and internal organs, fins, tail, and the

black lining in the belly.

2. Wash very well and drain.
3. Slice according to the size of the can, and arrange the pieces inside the can.
4. Steam the can for 20 minutes to remove the moisture in the fish.
5. Remove all moisture from the can, put in the tomato sauce and all other ingredients.
6. Seal the can and heat at 115.6°C for one and a half hours.
7. To avoid overcooking, put the can immediately in running water after cooking.
8. Wipe clean the cooled can. The viscerals removed from the fish can be used as fish concentrate when dried and powdered, and for fish curls.

1. Washing - wash fish upon arrival from the market. Scales may or may not be

removed.

2. Splitting - split fish on the dorsal side starting from the tail to the head by running the edge of the knife along the backbone.
3. Removal of Internal Organs - lay fish open like butterfly fillet. Remove gills and internal organs. Wash fish to remove blood and dirt. The black membrane covering the belly cavity may or may not be removed depending upon the consumers choice. Wash fish in running water.
4. Removal of backbone & dorsal fin. Remove backbone by laying fish flat on the cutting board with the skin down. Hold the knife in a horizontal/standing position and cut in with the tip of the blade along the backbone from head to tail. Trim off the dorsal fin.
5. Place fish in a shallow tray. With the aid of a mosquito forceps, start removing the spines. Rib bones - the rib bones are located in the belly cavity. They are visible and are superficially embedded thus easy to pull out. The spines on the head portion are branched spines while the rest are unbranched. The spines on the tail portion are very much attached to the muscle tendon, making it difficult to remove. It is necessary to make a horizontal slit on this portion for easier removal of the spines. Lateral intermuscular spines - are located in-between the dorsal and ventral muscles. Pull out first the large arch-shaped spines at the base of the operculum. Proceed pulling out the Y-shaped spines up to the mid-portion of the body ending with 3 single delicate spines. Dorsal intermuscular spines - make a superficial slit from head to tail along the dent of the dorsal muscle. Pull out the embedded intermuscular spines one at a time. It is important to know the exact location of the spines most especially the intermuscular spines.

The usual materials for sausage casing is the intestine of the slaughtered hog,

sheep or cow. The intestines are lined up with five layers from within, such as:

1. Mucosa or lining of mucosa or saliva composed of cells that aid in

digestion, absorption and circulation of substances to the various

parts of the body.

2. Submucosa - nerves and fibers with fatty tissues in them. These are

rich in collagen, the chief material in casing.

3. Smooth muscles that surround the intestine.
4. Layer of fibers.
5. Serosa (outermost layer), composed of thin elastic fibers.

Procedure:

Carefully pull the intestines from the slaughtered animal.

Fat removal:

Carefully scrape the fat with a knife. Remove all fat as much as

possible because this will cause rancidity in the casings. This fat can be

used for cooking.

When pulling the intestines from the slaughtered pig or sheep, remove

as well the adhering hairs, from the intestines. If it will facilitate, the

intestines can be cut in pieces according to need.

Removal of other materials:

This can be done manually carefully or by means of a water hose for

cleaning as well.

Removal of slimy substance:

The removal of slime depends on the kind and size of intestine. It may

be cleansed by passing the intestine under a roller, or by scraping it to

remove the serosa. Bigger intestines are flushed with water or turned inside

out. After cleaning, soak the casing overnight in strong salt solution.

Grading and Storing:

The grading of casings is according to class, size and quality. The higher

quality (or export quality in the U.S.) is that which is free from defects like

holes, bruises or warts. After grading this is pumped with air or with water

to enable the measuring of the circumference.

Hog and sheep casings are marketed in lengths of 90 meters more or less,

and those of cow's by 30 meters. After grading, these are salted with fine salt

and stored further, and drained if wet. After draining, it is further shaken

to remove any remaining water and salted again if necessary.

Storage:

Casings packed in salt get deteriorated too. These have to be put in 4°C

temperature, but freezing must be avoided, as it could cause cracks that will

be the start for the growth of molds. Avoid also the growth of red molds that

thrive on salt. This will cause the decay of the casings.

Other casings:

ready for marketing.

3. When cool and dry, they are packed and are ready for marketing.

Source: Edible Meat By-Products by Pearson and Dutson