Month: March 2008

Paper making / How to make paper

The word “paper” is derived from the word papyrus. Papyrus is a plant on which the Egyptian used to as a “paper”. To be specific they used the leaf as a paper.

Before the advent of paper, people tend to write on walls, and because you cannot carry a wall with you to deliver a message it was then improved in the form of tablets / stone. Then generation past and people need to lessen the burden of carrying a tablet so they tried to used different materials to make paper. So, the story goes on until they discovered different plats to make paper and in the end process they settled o using pulp of different plant to make paper.

In the last thousand of years of man’s existence it is difficult to imagine our lives without paper. So, to appreciate more the importance of paper, why not make one.

Here is an article about Paper making:

RECYCLE RICE STRAW INTO HANDMADE PAPER

Materials needed:

— rice straw

— sodium hydroxide

— sodium hypochloride

— rosin size

— alum

— cheese cloth

Continue reading “Paper making / How to make paper”

Ham Making / How to make Ham

 

 

We Filipino’s love to eat meat especially pork. Ham is usually seen in our diner table at Christmas Eve and New Year. Although this is a seasonal product (ham) for sure earnings for this is not seasonal. With around 80 million Filipino for sure there is a market for ham. So, i included here a recipe/ how to make a ham. I cannot attest for the recipe. It is taken from one of our government agency. If you want to try to make a ham it’s a good start.

 

 

BONELESS HAM

Materials needed:

2 kilos pork meat (kasim or pigi)

Injecting solution:

1 cup water, ½ cup salt, 1/4 cup sugar (white), 3 tsp. prague powder,

1 tsp. vetsin, 1 tsp. cal. ham. spice, ½ tablet ascorbic acid

 

Curing solution:

(cover pickle) 8 cups water, 2 cups salt, ½ cup sugar (brown),

2 tbsp. prague powder

dry curing mixture:

1 cup salt, ½ cup brown sugar, 2 tsp. prague powder

 

Procedure:

1. Dissolve salt and sugar in boiling water for injecting solution. Cool then strain

through clean cloth. Add vetsin and prague powder. Inject the solution into different parts of the meat.

2. Soak in curing solution for 4-5 days in the refrigerator.

3. After curing, wash off the excess salt by soaking in warm water. Drain by hanging.

 

COOKING OF HAM

1. Boil the ham in enough water for 5 minutes.

2. Discard water and boil again the ham in another water until soft. Carefully remove the skin.

Continue reading “Ham Making / How to make Ham”

How to Make Kropeck

KROPECK FROM SHRIMP HEADS

picture from Philippine FoodCorporation

Usually the head of shrimp is considered as inedible or part of it is. So, to address this problem you could processed it and become a income generating product/hobby for you.

KROPECK FROM SHRIMP HEADS
Raw materials:
1 kilo shrimp heads (blanched)
½ kilo rice
2 tbsp. salt
1 tbsp. vetsin
5 tbsp. limewater (prepared by dissolving 1 tbsp. lime in 1 cup water)
pinch of black pepper
Continue reading “How to Make Kropeck”