55-57

55. HOW TO MAKE BANANA SAUCE

Materials needed:

Ripe saba bananas
1 kilo Vinegar
1/4 liter Water
3 3/4 liter Salt
100 gm. Sugar
1 kilo Red pepper
2 pcs. (big) Siling labuyo
15-20 pcs. Powdered pepper
2 tsp. Onions, chopped
1 whole Garlic, minced
1 pc. Red catsup
1 tsp. Cloves
1/3 tsp. Paprika
1/3 tsp. Cinnamon
1/3 tsp. Sodium benzoate
0.08-1% Food coloring: chocolate brown
� tsp. strawberry red -- 1/4 tsp.

Procedure:

1. Remove the banana peelings.
2. Grind the banana with water, sili, chopped onions and garlic.
3. Add the remaining ingredients except sodium benzoate and food coloring.
4. Cook until thick, and sodium benzoate and food coloring. Stir very well.
5. Place in bottles while hot and seal tightly.

56. HOW TO MAKE CALAMANSI CONCENTRATE

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 4� 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.

57. HOW TO DO SALTING EGGS IN BRINE:

Raw materials:

Eggs (chicken or duck)
Salt Utensils:
Wide-mouthed glass jar
Measuring cups
Cheesecloth

Procedure:

1. Boil 12 cups of water and 3 cups of salt. Cool.
2. Carefully place 12 chicken or duck eggs in wide-mouthed glass jar.
3. Pour the salt solution in the jar. Weigh down eggs with plate or
    cup to keep them from floating or use a sealed plastic bag filled with the salt
    solution.
4. Cover mouth of jar with perforated paper or cheesecloth. Keep in a cool, dry
    place.
5. Try one egg after 12 days by cooking below boiling point for 15 minutes. Soak
    again if eggs is not salty enough. Test for saltiness by cooking one egg after a
    few days until desired level of saltiness is attained. Duck eggs may need to be
    soaked longer.
6. Cook salt eggs below boiling point for 15 minutes.

Back to Pinoy Negosyo Home Page