Tag: pera

Banana Pastilyas

 

BANANA PASTILYAS

Materials Needed:

1 kilo (5 cups) mashed ripe bananas (saba or cavendish),

300 gm. (2 1/4 cups) sugar,

Butter or margarine

Utensils needed:

Rolling pin, frying pan, chopping or kneeding board, spatula, kitchen knife, wax paper

Procedure:


1. Prepare the mashed bananas as follows: Boil the ripe bananas (saba or cavendish). Peel and slice into 3 cm. thick.

2. Grind the sliced bananas until it is mashed, add the sugar and cook over slow fire. Stirring should be done constantly until a clear mixture is obtained with the desired consistency. The mixture should not stick to the sides of the frying pan. Continue reading “Banana Pastilyas”

How to make Squash Catsup/ ketsup

How to make Squash Catsup

We all have heard of banana catsup which is very popular in the Philippines. Well, have you heard of squash catsup? This only show how health conscious we are. We are trying to incorporate vegetable in our diet in every possible ways we can. We all know catsup is usually used with meat products. And by using a vegetable as a base of catsup we can then intake vegetables with our favorite meat dishes. Here’s how they do this trick:

SQUASH CATSUP

Ingredients:

4 cups squash, pureed

1 c red sweet pepper, chopped

1/3 c onions, chopped

1 tbsp. garlic, chopped

2½ c vinegar

3 c sugar

3 tbsp. salt

2 tsp. cornstarch dissolved in 2 tbsp. water and boiled

2 tsp. grand black pepper ½ strawberry red coloring dissolved in 1/4 c water, 12 drops allspice solution

12 drops cinnamon solution

4 drops paprika solution

2 drops hot pepper extract Utensils:

household cups funnel

teaspoon ladle

tablespoon

knife steamer strainer or cheesecloth

aluminum tray or any wide container

wide-mouthed deep cooking pot

sterilized bottles with caps How to Prepare Stock Spice Continue reading “How to make Squash Catsup/ ketsup”

Paggawa ng Itlog na Pula – Salted Egg Production

Paggawa ng Itlog na Pula – Salted Egg Production

Ang itlog ng itik ay maaaring gawin balut, penoy o itlog na pula. Ang mga nabanggit ay ilan sa pamamaraan upang lalong mapahaba ang shelf life ng nasabing itlog ng itik. Nakasaad sa ibaba ang processo kung paano gumawa ng itlog na pula.

Ingredients:

Duck egg, clay/nuno sa punso/ant hill, salt, water and fish net.

1. Clean the egg.

2. Crush the salt.

3. Mix equally amount of clay and salt.

4. Gradually apply water until it consistency is like a cake batter.

5. Dipped the egg in the mixture until it is fully covered.

6. Place the egg in a box/ wooden box it should be enclosed in newspaper. Store it for 18 days.

7. After 18 days clean the egg and boil it in low fire.

8. After boiling put the egg in the fishnet.

9. Boil some food coloring and dip the fishnet with egg. Remove the fishnet if the desired color is attained.

picture: aromacookery.com

Peanut Production – Mani Business

PEANUT PRODUCTION

Technical Description
Peanut (anachis hypogea L.), locally known as “mani”, is a protein-rich and oil-laden legume. It is one of the oldest crop grown in the Philippines, but it has remained as a corn intercrop and has not gained prominence as a cash crop. It helps reduce risk of heart disease and cancer. Peanut contains high quality protein (25-30%) and oil (46-50%) protein content of 1 kg. Peanut is equivalent to that of a kilogram of pork and exceeds that of an egg, and meat from fowl and beef.

Peanut is ideal as a food ingredient because of its aroma, flavor, crunchy texture, and high energy value. It requires less nitrogen fertilizer because of its nitrogen-fixing nodules.

About 95% of the peanut areas are planted with the low yielding “native” Spanish-type variety. The Philippine seed board recommended the CES-10 and BPI-E.B. which yield as high as 2.0-2.5 MT of shelled peanuts per hectare. These varieties contain 24-26% protein and 42-46% oil. Continue reading “Peanut Production – Mani Business”