CHICHARON
For every kilo of pork skin, the following mixture should be prepared:
1 tsp. salt
4 tbsp. vinegar
vetsin and pepper
Day: January 26, 2010
DEHYDRATED BEEF BLOOD
DEHYDRATED BEEF BLOOD
The dehydrated beef blood with a protein content of 80-82% protein has a shelf life of five (5) months when packed in polyethylene bags. They may be also be fortified with vitamins. Dehydrated beef blood could be incorporated in recipes or in the preparation of high protein biscuits, curls and others.
Corned Beef
CORNED BEEF
Ingredients:
1 kg. beef (punta y pecho, tadyang, tapadera, kamto or paypay)
½ tablet ascorbic acid (500 mg.)
2 tbsp. salt
½ tsp. vetsin
1/4 tsp. prague powder
1 tsp. sugar
Equipments:
Knife
Chopping board
Basin
Measuring spoon
Pressure cooker (in the absence of a pressure cooker, a casserole may be used)
Measuring cup (liquid)
Colander
Fork
VEGETABLE PICKLING
VEGETABLE PICKLING
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 vegetablepacked 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.