Tambayan ng Kaalaman Tungkol sa Pilipinas
PROCESS CARABAO’S MILK INTO NUTRITIOUS SNACKS
Materials needed:
1 liter carabao’s milk (equiv. to one big Pepsi bottle)
3 cups sugar
Procedure:
1. Sandwich spread
Boil the mixture in a wide-mouth open kettle or frying pan under low heat until about one-third of the water has evaporated. The mixture will then thicken to a consistency similar to sweetened condensed milk. Store the product in sterilized screw-capped bottles like used coffee bottles or plastic containers.
JUBILEE CHEESE
Materials needed:
5 liters goat’s milk
125 gms. salt
30 cc DTRI-IFS-6 (milk coagulant)
1 gm. nutmeg powder
Utensils used:
5-liter saucepan
Scoop or dipper, kitchen knife, ladle
Basin, thermometer, cheesecloth
Perforated plastic tray or any desired mold
Banana leaves or plastic sheets
Nylon cloth as strainer
Stove
Procedure:
1. Strain the milk through a nylon cloth, pour into a sauce pan. Add salt and stir well until completely dissolved. Then, heat it over a low flame to 75° C, stirring slowly. At this temperature, steam or vapor may be seen rising from the milk surface when the milk is about to simmer. Continue reading “JUBILEE CHEESE”
PROLONGING THE SHELF-LIFE OF SHRIMPS
Procedure:
1. Dry sawdust (from white lauan) under the sun for 1 day.
2. Place in plastic bags and cool in a refrigerator until a temperature of 15° C is obtained.
3. Place the shrimps in a basin of sea water, slowly add ice until it reaches a temperature of 18° C.
4. Remove the shrimps from the water, transfer into the sawdust inside the plastic bags and arrange in a container lined with styrofoam.
5. Place about 300 grams of cracked ice into the plastic bags; seal and place on top of the sawdust.
6. Close the container tightly with a masking tape.
7. On the following day, wash the shrimps with iced seawater.
A Japanese expert on shrimps from the Southeast Asia Fisheries and Development Center (SEAFDEC) in Iloilo has conducted this experiment so as to prolong the life of shrimps even when packed for transporting. Results showed that 93% of the shrimps were still alive and could swim when placed in water.
Source: Phil. Farmers’ Journal March 1980
SOME TIPS ON HOW TO CHOOSE FRESH SEAFOODS
FRESH FISH
— intact abdomen and bell walls
— natural slime covering
— shiny and tight skin
— bright red gills
— clear, full eyes
— firm flesh
— mild, fishy color
FRESH SHELLFISH
— closed shells
— clear creamy neat color
FRESH CRABS
— are heavy for their bulk
— have firm joints that are still when bent
FRESH SHRIMP
— mild odor
— firm meat
— shell that fits tightly
Source: Farmers’ Journal, 1982 FNRI