BONELESS FISH W/ SWEET CORN

INGREDIENTS:

1.sweet corn in can
2.2 pcs. eggs
3.onion
4.garlic
5.salt
6.chicken powder

PROCEDURE:
fry fish till golden brown,set aside then fry garlic,onion,then pour the corn
beaten egg, then mix the fried fish. a bit salt,and chicken powder.

WONTON

WONTON PORK and CABBAGE

Meat materials; Weight (gms)
pork not too lean,grounded 800-g
dried shrimps 20-g
cabbage (repolyo) 300-g
wonton wrapper 40-50 pieces 1-catty

SEASONINGS-A (for pork)
refined salt 1-1/2-t
chicken powder or msg 1/2 -t
white pepper 1/2 -t
cooking oil 2-t
cornstarch 1-t
sesame oil 1-t
minced ginger 3-g or 1/2-t
spring onion,chopped 2-stalks

SEASONINGS-B (for cabbage)
salt 1-t
chicken powder/msg. 1/2-t
oil 1-1/2-t
white pepper 1/2-t
cornstarch 1-t

PROCEDURE;
1. marinade grounded pork with seasoning A.
2. wash and clean cabbage, shred and chop into small pieces,put into a
bowl sprinkle salt and squeeze excessive water,then marinate it with
seasoning B.
3. mix meat and cabbage well.
4. take a wonton shell, scoop using a spoon.stuff in the center of
wonton shell,bind the sides with water,fold it up on style you want.

To Cook;
Boil water and put 1 tsp.refined salt. when boiling add wonton until
they float and scoop them out 1/2 minute later. drain and put it into a
bowl.boil a broth (chicken broth) to boil add noodles or vegetables if you
want. pour it into the wonton,sprinkle with spring onions or preserved
vegestables.

QUEKIAM

Meat material; Weight {gms}
pork lean, ground coarsely 1000 gms.
shrimp meat,cooked and chopped finely 100 gms or
shirmp powder

INGREDINTS;
salt,refined 1-t
sugar, refined 6-t
garlic, chopped finely 2-t
singkamas, shredded and pressed 1/2 cup
onion, chopped 1pc. 1/2 cup
ground black pepper 1-t
goyong powder 1/2-t
eggs, medium size 1-2 pcs.
msg 1/2-t

SAUCE;
water 1-cup
brown sugar 6-t
cornstach 2-t* dissolve in 2-t water
msg 1/2-t
sili labuyo 1 pc.
salt 1-t
laurel 1-small pc.
ground black pepper 1/2-t

PROCEDURE;
1. chill meat before grinding and chopped shelled shrimps meat.
2. combine all the ingredients and mix well into meat shrimp until
well blended.
3. pack in "taupee wrapper" or beancurd sheet {3t per roll}.

COOKING;
* fry in hot cooking oil {deep fat fry}.serve with sauce.

YIELD; 15 pcs {3t per roll}

PORK NUGGETS

Meat material; Weight
pork lean, ground finely 700 gms
porkbackfat,ground finely 300 gms

INGREDIENTS; Household measure
CURING MIX: in 1/4 cup water,dissolve the ff.
salt,refined 1-t
phosphate 1-t

EXTENDERS; in 1/4 cup water add the ff;
TVP 1/4*hydrate for 3 minutes
Add; Isolate 1-t
caragenan 1/2-t

SEASONINGS:
sugar, refined 1-t
nutmeg 1-t
white pepper 1-t
garlic fresh 1-t or garlic powder 1-t
sesame oil 2-t
meat enhancer 1-t
msg 1/2t
bread crumbs 1 pack 375 gms.
PROCEDURE;
1.chill meat before grinding. prepare curing mix and add to meat,mix untill tacky
2. prepare extenders and add little by untill well blended. finally add
the seasonings.mix well.
3. form into shapes (as you desired).roll in breading.
to cook;
Deep fat fry untill golden brown for 30 seconds. serve hot or freeze
if not yet needed.
YIELD; 50 pcs of 1x1 1/2
.

FISH BALL PROCESSING

MEAT MATERIAL;
Fillet fish 1000 gms.

INGREDIENTS;
refined salt 1-t
cornstarch 3-t
baking powder 1-t

PROCEDURE;
1.grind the fillet or chop finely. place in the bowl and mix.
2.add refined salt mix and add baking powder mix and finally add
conrnstarch.mix together to form fishball mixture.
*to make fillet sticky,put pieces of ice into the bowl together with the fillet.
mix untill fillet becomes sticky in consistency.
3.scoop one tablespoonfull of fishball mixture and form into balls. set aside.
4.boil water in a pan when water started to boil, place the fishball into
the boiling water.

*the fishball are cooked once it floats to the surface. place cooked fishballs
into a strainer.
*wrap / packed cooked fishballs in polybags. refrigerate when it cools.
*to cook, fry in hot oil or biol in a sauce.

You can make 100 pieces of fishballs from 1 kilo meat.

CHICKEN TAPA

Meat Material; Weight {gms}

Chicken,deboned 1000 gms./ 1 kilo

INGREDIENTS; Household Measure

Curing mix: In 1/4 cup chilled water, dissolve the following;
salt refined 1-t
curing salt 1/2-t
vitamin C powder 1/4-t
last, phosphate 1-t

EXTENDERS; In 1/4 cup chilled water add the following;
Isolate 1-t
Carageenan 1-t

SEASONING;
sugar refined 6-t
garlic,chopped,ground 2-t
black pepper, ground 1-t
anisado or cooking wine 2-t
vetsin {msg} optional 1/2-t
meat enhancer 1/2-t
meat tenderizer 1-t


PROCEDURE;
1. mix meat with curing ingredients.add the extenders and mix
well until it dries up.
2. add the rest of ingredients and again thoroughly for even
distributon of ingredients.
3. place in aluminum/plastic container, with loose cover and cure
at room temperature 8 to 10 hours or refrigerator {middle
compartment temperature 1-4 c}
4. mix again before packaging.
YIELD.
Tips; better pack in 1/4 to 1/2 kg. per pack.write
label on the date of processing.

CHICKEN GALANTINA

Meat materials;
1 large fleshy chicken {deboned}
Ground pork 2 cups
Choriso de bilbao, sliced 1 pc.
Hotdog/sausage slice 2 pcs.
Chopped ham 1/2 cup
Ingredients;
Soaking:
Lemon juice 2 t
Salt, refined 1 t per kilo of meat
White pepper 1 t
Seasoning /ingredients;
Medium size carrots, sliced lengthwise
Hardboiled eggs 2
Eggs, slightly beaten 3-4
Sweet peas - snopeas 1/3 cup
Red bell pepper chopped 1/4 cup
Cheese, grated 1 cup

PROCEDURE:
1. deboned chicken as in relleno. soak in lemon juice, salt,pepper.
2. mix the following; ground pork, choriso de bilbao, ham, sweet peas,
red sweet bell pepper and grated cheese.
3. add raw {beaten eggs} and season with salt & pepper. blend well.
4. fill the deboned chicken with mixture and insert at desired places, the
add hard boiled eggs, carrots and hotdog.
5. wrap the chicken in cheese cloth {katsa} and tie securely.
6. steam for 1-1/2 hours, when done, allow to cool & put in the
refrigerator.slice into desired cut.

CHICKEN BREAST STICK

Material: Weight
chicken breast, ground finely 700 gms
chicken skin or porkbackfat,ground finely 300gms

INGREDIENTS: Household measure

Curing mix; In1/4 cup chilled water, dissolve the following;
salt, refined 1-t
phosphate 1-t

Extenders; In 1/4 cup water add the following
TVP 1/4 cup
{hydrate for 3 minutes
add isolate 1-t

Spices/Flavorings

sugar, refined 1-t
white pepper 1- 1/4 t
chicken buillon/cube 1- cube
MSG {optional} 1- cube
*crushed ice 1- cup

PROCEDURE;
1. prepare curing mix and add to the chicken meat, mix until
tacky.
2. add extenders to the mix meat and mix.
3. add all the spices/flavorings and mix again until well blended.
4. form into sticks or roll before applaying the breadings. freeze
until the sticks are hardened.5. roll in beaten eggs breadings.
6. deep fat fry until golden brown or freeze for storage.

YIELD; 1.2 kg.

MINI MORCON or MORCONITOS

MEAT MATERIALS;

{Always buy good quality meat}
Chicken breast,boneless 1000 g/1kg.

Marinade ingredients;
soy sauce 1 cup
calamansi/lemon 6/ 1 pieces
white pepper, ground 2 t
msg {optional} chicken powder 1/2 t
sesame oil 1 t

FILING; FOR THE BREASTS
regular hotdog {red} 1/4 kg.
ham { square } 2 slices
medium carrots, cut into strips 2 pcs.
pickles, strips 2 pcs.
cheese, strips 6 pcs.
red bell pepper, strips 6 pcs.
pork liver, strips 200 g

METHOD;
1.wash the breast with plain water, drain & pat dry.
2.soak in marinade solution for 4 hours drain discard sauce.
3.lay flat each piece of chicken breast and arrage the filling symmetrically.
4.roll the breast with the fillings and sew with ordinary cotton thread.
5.wrap with aluminum foil and steam for 30 minutes.
6.deep fat fry let cool, pack in foil and put in freezer.

To Cook;
Slice mini-morcon in desired size {1/2 inch thick} You can fry or rehate or eat
cold as it is.

SAUCE;
hot spicy catsup or hoisin sauce, decorate plate carved
vegetable {carrots, tomato,cucumber} to add color to your dish.

Barbecued Wings With Honey

INGREDIENTS;

5 pcs.whole chicken wings
2 star anises
1 pc.spring onion {sectioned}
5 pcs.bamboo sticks
MARINADE;

2 tbsp thick soy sauce
1 tbsp oyster sauce
1 tsp ginger juice
1 tsp rose wine
1 tsp honey
1 tsp vinegar

METHOD;

1.clean, blanc and rinse wings.
2.add star anises and sectioned spring onions in the marinade.
3.pur wings in marinade for 1 hour then hang up to dry for later use.
4.skewer each wings with bamboo stick and arange unto barbecue stove to
roast wings until golden brown.

TIPS; in order to keep the fresh taste use low heat to cook the food.

CHORIZO DE BILBAO

Meat Material: Weight {gms}
Pork lean, ground coarsely 300 gms
Pork backfat, cubed 200 gms
Beef lean, ground coarsely 500 gms

Ingredients: Household Measure Weight {gms}
Curing Mix
salt,refined 1 T 12.00
curing salt 1/2 t 2.00
phosphate 1 t 5.00
vitamin c powder 1/4 t
chilled water* 1/4 cup 62.50
*to dissolve the 4 ingredients

Seasonings;
sugar, refined 4T 40.00
garlic, fried 2T 15.00
black pepper, ground 2.1/2t 10.00
spanish paprika or
pimiento de espania 5-9 t 35.00
meat enhancer 1/2 t 2.00

msg vitsen 1/2 t 1.50

PROCEDURE;
1. select good quality raw material.Trim and weigh.
2. grind lean meat coarsely and cubed backfat.
3. mix meat with first four ingredients;salt,curing salt,phosphate,vitamin c powder,
until tacky.
4. add seasonings and mix till well blended.
5. cure at room temperature for 8-10 hours in the refrigerator for 1-2 days.
6. stuff into cleand, fresh natural casing or collagen casing. link to desired lengths
{4 inches long}. dry in artificial dryer with a temperature of 110-120*F for 8
hours or put in turbo broiler for at least 20 minutes to make the color golden
brown.temperature should be 200*F.
7. pack in polyethylene bag {1/4 or 1/2kg}.
8. store in freezer.

Yield:1.3 kgs.

Chicken Tocino

Meat materials: Weight
Chicken breast or drumstick 1000 gms.
{breast 4 pcs,drumstick 8pcs}

INGREDIENTS; HOUSEHOLD MEASURE
CURING MIX:In 1/4 cup chilled water, dissolve the ff.;
Salt,refined 1t
Curing salt 1/2 t
Vitamin C 1/4 t
Phosphate 1 t

EXTENDERS:In 1/4 cupater dissolve the ff.
Carageenan 1 t
Isolate 1 t

SEASONINGS;
Sugar,refined 9-12 t
Garlic,chopped finely 2 t* Garlic powder 2 t
Anisado wine /cooking wine 2 t
Pineapple juice 1/4 cup
Meat enhancer 1/2 t
MSG 1/2 t
Food color *allura red
*food color can be bought in bottle {liquid} or pack by dissolving 1t of
food color in 1/4 cup of water. Keep the remaining color stocks in ref.

PROCEDURE;
1. Prepare curing mix & extenders.
2. Mix meat with the CURING MIX, mix until tacky.
3.Add EXTENDERS to the mix meat, mix again until it dries up.
4.Add the remaining ingredients and mix again.
5.Cure at room temperature for 8-10 hours or refrigeration temperature 8-12 hrs.
6.Pack in styropor plate, with cling wrap or poly bag 1/4 or 1/2 kilo.
7.Store in freezer.

YIELD:1.3-1.5 KGS.

CHICKEN LONGGANISA

Meat material Weight
Chicken lean,ground finely 700 gms.
Porkbackfat,ground finely 300 gms.

INGREDIENTS: HOUSEHOLD MEASURE
Curing mix: In 1/4 cup chilled water,dissolve the ff.;
Salt,refined 1t
Curing salt 1/2t
Vitamin C 1/4t
Phosphate 1t

EXTENDERS;
In 1/4 cup of water add the ff;
TVP 1/4 cup hydrate for 3 minutes
Isolate 1t
Carageenan 1/2t
SEASONINGSch;
Sugar,refined 3/4 cup {9-12t}
Black pepper, ground 1/2t
Garlic,chopped finely 2t garlic powder 2t per kilo
Anisado Wine 2t
Pineapple juise 2t
MSG 1/4t
Meat enhancer 1/2t
Food color as desired

PROCEDURE;
1.prepare all curing mix.Add to the meat. Mix until tacky.
2.Prepare extenders.Mix to the meat until well blended.
3.Add the rest of the ingredients.
4.Cure at room temperature for 8-10 hours or refrigerate for one day.
5.Wrap in polythylene bag in 1/4 kg {should have six pieces of longganisa}
6.Store in freezer.
YIELD; 1.3 to 1.5 kgs.

Luncheon Meat

Meat Material: Weight [gms]

Pork lean,ground finely 700 gms.
Pork backfat,ground finely 300 gms.

Ingredients: Household Measure Weight [gms]

Curing Mix:

Salt, refined 1 t 12.00
Curing salt 1/2 t 2.00
Phosphate 1 t 3.00
Vitamin C powder 1/4 t .50
Chilled water 1/4 cup 62.50
*To dissolve the 4 ingredients

Extenders:

TVP 1/4 cup 18.00
Isolate 1 t 5.00
Caragenan 1 t 2.50

In 1/2 cup water add 1/4 cup Textured Vegetable Protein [TVP]. Hydrate for 3
minutes. Add 1 tsp. Caragenan and 1 T Isolate.

Seasoning:
Sugar, refined 2 1/2 t 25.00
Nutmeg or Luncheon
Meat seasoning 1 t 1.20
White pepper 1 1/2 t 3.00
Meat enhancer 1/2 t 1.22
Vetsin [MSG] 1/2 t 1.50

Procedure:

1. Chill meat and backfat before grinding. Grind port and backfat using a fine plate.
2. Measure or weigh all the ingredients. Mix meat with backfat and mix with curing
mix until tacky. Add hydrated extenders little until well blended. Finally
add the seasonings. Mix well.
3. Put in white plastic container, cure in the refregarator overnight [8-12 hours].
4. The next day, remix for 3-5 minutes and stuff into nylon shrinkable casing or in a
rectangular mold.
5.Steam at simmering temperature for 1 1/2 hours. Internal temperature should be
160*-180*F.

PORK HAM

Pork Requirement:1-2kg.skinless,bonless ham {pigue]or picnic [kasim]

A.Ingredients

1.Pumping pickle:[50 [Salinaty]
In 2 cups water,add the ff:

1/2 cup salt,coarse
1 1/2 tbsp sugar, refined
2 tsp curing salt
1 1/2 tbsp phosphate
2 tablets 500 mg ascorbic acid or vitamin c,[pulverized]
1 1/2 tbsp ham spice



The pickle is god for 4kgs of meat.Allow 1/2cup per kg of meat.Mix the above
Ingredients and boil for 10-15 minutes.

2.Dry Cure Mixture[per kg of meat]

2tbso coarse salt
3 1/2 tbsp refined sugar
1/4 tbsp phosphate
1/2 tablet ascorbic acid[500mg]

3. Cooking ingredients [per piece of ham,1-2 kgs]

2cups brown sugar
1/2 cup pineaple juice
2-3 pcs laurel leaves
1-2 pcs clavo de comer
few strands of oregano [dried]
1/2 cup anisado wine or bottle 7-up,8 oz.


B.Procedure:

1.Select good quality meat.Remove skin.Weigh.
2.Dissolve all solid ingredients in liquid ingredients to make pumping pickle.
3.Inject the pumping pickle into the lean portion of the meat [1/2 cup pickle per
kg of meat].See to it that all sides are injected for proper curing.
4.Massage the meat for at least 1 minute for even distribution of the pumping
pickle.
5.Mix all the ingredients for the dry cure mixture.
6.Apply dry cure mixture on the surface of both lean and fat portion.
7.Cure at room temperature for 8-10 hours or refrigarator temperature for 2-7
days.Don"t over cure for this will make meat very salty.
8.Wash thorougly in water to remove extraneous matter.Drain.
9.Toe the washed,cured meat with abaca twine or nylon thread.
Immerese meat in cooking solotion,add water to cover the meat and bring to a boil.
Cook for 1-2hours or until tender.
10.Cool meat, then apply brown sugar on the surfaces.To caramelize,use blow
torch, hot siansi or put inside oven or torbo.
11.Let cool.Use polythylene plastic, cut-wrap,cartons or aluminum foil to pack the
processed meat.[Don"t pack when still hot].
12.Store finished product in freezer.

Indian Fish Curry

Ingredients:

250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
oil as required.

How to make indian fish curry:

• Marinate the fish in salt and turmeric powder for 15 minutes.
• Shallow fry the fish pieces, drain and keep aside.
• Grind the coriander leaves, garlic and green chillies.
• Heat oil, add masala paste and fry till the oil separates out.
• Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
• Add about 1 cup water. Bring the gravy to a boil.
• Add the fish slices and cook for 10 minutes.
• Serve fish curry hot.

Indian Chicken Curry Recipe

Ingredients

* 1 pound boneless chicken breast
* 1 tablespoon dark soy sauce
* 1 tablespoon all-purpose flour
* 2 tablespoons cooking oil
* 2 tablespoons green curry paste
* 2 green onions with tops, chopped
* 3 cloves garlic, peeled and chopped
* 1 teaspoon fresh ginger, peeled and finely chopped
* 2 cups coconut milk
* 1 tablespoon fish sauce
* 1 tablespoon dark soy sauce
* 2 tablespoons white sugar
* 1/2 cup cilantro leaves, for garnish


Directions

1. Cut into 1 inch cubes then toss chicken first in 1 tablespoon dark soy sauce,
2. then in the flour, coating pieces evenly.
3. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet,
4. cook and stir chicken until browned, about 5 minutes. Remove chicken.
5. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant,
6. then stir in green onions, garlic, and ginger; cook an additional 2 minutes.
7. Return chicken to the skillet, stirring to coat with the curry mixture.
8. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture.
9. Allow to simmer over medium heat for 20 minutes until the chicken is tender.
10. Serve garnished with cilantro leaves.


Source: grouprecipes.com

Corned Beef

Meat materials Weight
Beef brisket,cubed 1 kg.
(cut 1 X 1/2 inch or any bonesless beef parts)

COVER PICKLE INGREDIENTS; HOUSEHOLDS MEASURE
In 1 cup of chilled water,dissolve the ff.;
Salt,refined 1t
sugar,refined 1t
curing salt 1t
vitamin c 1/4t
phosphate 1t

cooking ingredients;
add;2 cups water to the meat and cook with the ff. ingredints.
nutmeg 1t
corned beef seasoning 1t
garlic powder 1t
msg 1/2t
trimix 2t/after cooking
caragenan 1t

procedure;
1. prepare the (coverpickle)'40 percent salinity.immerse raw beef
meat into the cover pickle.
2. cure at room temperature for 8-10 hours or ref. 34-36 for 1-2 days.
after curing, wash meat for 20 seconds.
3. cook in pressure cooker for 45-60 minutes at 15 lbs. pressure or in open fire
for4-6 hours,include the cooking ingredients with two cups wter.
4.wait for the meat to cool,flake separate lean from the stock (sabaw).
5.pack in polybag and keep in freezer.

TIPS;to increase yield add 100-200 grams of pork to the skin to the meat
before pressure cooking.
For 300 grams stock solution add 1/2 vitsen,2t trimix and1t carageenan (dissolve in water) after mixing the thickend solution
cooked meat will yield 1 kg.