Healthy Star Ham Soy Protein

Healthy Star Ham Soy Protein

There are different kinds of ham prepared .in the Philippines in various ways like Chinese style ham, American ham. quick-cured ham or sweet ham, chicken ham. rolled ham and mini chicken ham. Continue reading “Healthy Star Ham Soy Protein”

Fish Burger

Let’s cook easy to make fish products

source: The Pisces, by Rosario Ragaza

The Filipino patterns in eating and preparing food have changed. These  changes are due to the increase in the number of women joining the workforce. Another reason is the western influence on acceptance of fast foods. Hence, there is an increased demand for instant or convenience foods, which are easy to prepare, taste good and provide the desired nutrients.

Fish Burger


1 kilo fish meat (tuna, labahita or mayamaya)

3 teaspoons salt

2 teaspoons pepper

2 1/2 teaspoon lemon juice (optional)

1 cup chopped onion

2 eggs

2 tablespoons powdered milk or 4 tablespoon evaporated milk

1 teaspoon hambureger seasoning  cooking oil


1. Separate  the fish meat from the skin.

2. Remove the bones from the meat.

3. Chop the meat.

4. Add all the ingredients to the meat

5. Mix the meat and the ingredients throughly.

6. Shape the patties

7. Fry the patties.

Basic Meat Processing

Meat Processing means prolonging the shelf life of a meat product. It is primarily done thru inhibiting, destroying, or limiting bacterial growth. Although, meat spoilage could be cause by microbial, physical or chemical change also.

These are some procedures used in meat processing:

1. Drying = This is done by removil water / moisture in meat by means of the sun and air or by artificial means (heating chamber). If food have less moisture bacterial growth is inhibited. Example of product which used sun drying is Daing. Continue reading “Basic Meat Processing”

Skinless longganisa / how to make skinless longganisa

Skinless longganisa.

We Filipino are pork lovers. Most of our process meat products are from pork like tocino, longganisa, ham etc. I would say that among the other meat products our favorite is the longganisa. This is a recipe i found from the site of BAI.



Meat materials: Household measure Wt. in grams
(1.0 kg)
Wt. in grams
(5.0 kg)
Pork lean, ground 0.7 kg 0.7 kg 3.5 kg
Pork backfat, ground 0.3 kg 0.3 kg 1.5 kg
Curing mix:      
Salt,refined 1 Tbsp 12.0 g 60.0 g
Curing salt,
(94% salt,6% sodium nitrite)
½ tsp 2.0 g 10.0 g
Phosphate 1 tsp 3.0 g 15.0 g
Water(to dissolve phosphate) ¼ cup 62.5 g 312.5 g
Sugar, refined 9-12 Tbsp 90.0-120.0 g 450.0-600.0 g
Ground black pepper ½-1 Tbsp 2.5-5.0 g 12.5-25.0 g
Garlic, chopped 2 Tbsp 22.0 g 110.0 g
Pineapple juice 2 Tbsp 34.0 g 170.0 g
Anisado wine 2 Tbsp 24.0 g 120.0 g
Food color as desired as desired as desired
Monosodiumglutamate (MSG) ½ tsp 2.0 g 10.0 g

Continue reading “Skinless longganisa / how to make skinless longganisa”