Wednesday, 24 February 2010


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

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

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.
Tips; better pack in 1/4 to 1/2 kg. per pack.write
label on the date of processing.

Tuesday, 23 February 2010


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
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

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.

Friday, 19 February 2010


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


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

1. prepare curing mix and add to the chicken meat, mix until
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.

Thursday, 18 February 2010



{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

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

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.

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

Wednesday, 17 February 2010

Barbecued Wings With Honey


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

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


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.

Tuesday, 16 February 2010


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

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

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.

Saturday, 13 February 2010

Chicken Tocino

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

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

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.

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.


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

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

In 1/4 cup of water add the ff;
TVP 1/4 cup hydrate for 3 minutes
Isolate 1t
Carageenan 1/2t
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

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.

Monday, 1 February 2010

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


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.

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


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