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| 67. HOW TO MAKE FISH QUEKIAM Product description: A delicacy which originated from the Chinese, this food is ready to be served after steaming, fresh from the cans or fried before serving (Embotido style). It can be served with soy sauce and kalamansi. Raw materials: Fish, filleted and chopped � cup chopped shrimps � cup chopped onions � cup singkamas, in small cubes �-3/4 tbsp. refined salt 1� tsp. white pepper 3 tbsp. cornstarch Vegetable oil (to grease cans) 1 tsp./can Equipment: Utility bowls Pressure cooker Can sealer Procedure: Blend all ingredients thoroughly and fill into oil-greased cans (C-enameled type, 307x201.25). Exhaust cans by heating over steam to an internal temperature of 82� C (180� F) for twenty (20) minutes. Seal tightly and process in a pressure cooker at 15 psig and 250� F for 45 minutes. Cool, dry, label and store properly the cans. When making Kalaso Quekiam, wrap the blended mixture in "taope" (approximately 3 cm. dia. and 14 cm. long) and fry in vegetable oil until golden brown prior to canning. 68. HOW TO DO VEGETABLE PICKLING Body: Wash thoroughly carrots, cauliflower, ampalaya, singkamas, winged beans (seguidillas), red and green pepper, and green papaya. Peel, cut into desired sizes, and wash. Drain well and pack in sterilized culture jars. Boil four cups of water and one-third cup of salt. Cool and strain the solution with cheesecloth. Add one-fourth teaspoon of alum (tawas) and pour into the vegetable-packed jars. Cover and set aside. Add two tablespoons of salt for every four cups of water and one-third cup of salt daily for four days. After four days, wash the vegetables to reduce saltiness, and repack in the jars. Prepare the sweet-and-sour solution by boiling one cup water, three cups of vinegar and two-thirds cup of refined sugar. Cool the solution, strain and pour into the jars. Cover and set aside, adding five tablespoons of sugar for every four cups of sweet sour solution daily for three days. Transfer the vegetables from the culture jars after these days are arrange them in sterilized preserving jars. Boil the sweet-and-sour solution, then pour through a cheesecloth into the preserving jars. Half-seal and exhaust for five minutes. Seal completely and process for 10 minutes. 69. HOW TO MAKE DEHYDRATED CARROTS Body: Because of oversupply, vegetables and fruits in season often wilt and spoil in our markets. The producers are forced to sell cheap and get only a small profit. By processing and preserving abundant, in season fruits and vegetables, people can sell these at much higher prices during the off-season. Preservation makes vegetables and fruits more palatable. Here are some of the methods: A. Dehydrated Carrots 1. Select fresh mature carrots with deep orange color, free from woody fiber. 2. Wash thoroughly in running water. 3. Peel and dice into 4 mm. x 10 mm. x 10 mm. cubes. 4. Arrange in wide nylon or sinamay basket and blanch by exposing to live steam over rapidly boiling water for 3 minutes. 5. Immerse the blanched carrots in cooked cornstarch for one minute. 6. Drain the cornstarch and arrange carrots in trays. 7. Dry in a cabinet dryer at 60-65� C for 7-8 hours, or under the sun until the pieces of carrots show no moisture when pressed between the fingers. 8. Pack in plastic bags and seal. |