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.