Pork Binagoongan is also one of the many Filipino favorite dishes. It is also called binagoongang baboy. It is very tasty and delicious too! You can try this pork binagoongan dish at your own home or as an additional recipe in your carenderia business.

[caption id="attachment_16997" align="alignnone" width="550"] Image credit to: http://chopchatnchomp.blogspot.com/[/caption]

Pork Binagoongan

Ingredients

1 lb. pork, cut into pieces
1/2 lb. of baby shrimp
1/2 cup of ampalaya
1/4 cup oil
1/2 head garlic, crushed
1 onion, sliced thinly
1 large tomato, sliced
1/2 cup bagoong alamang (shrimp paste)
1/2 cup vinegar
2 cups water

Procedure

1. Fry pork pieces in hot oil.
2. Sauté garlic, onions and tomatoes after pork has browned.
3. Then add shrimp.
4. Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce.
5. Serve with steamed rice.

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[caption id="" align="alignnone" width="500"] Photo by Rameshng [/caption]

Vacuum frying is a suitable processing method for the production of high quality fruit crispy. With this technology, fruits which are abundant and sometimes wasted at harvest season, can be processed and still have high selling price.

The vacuum frying technology ( Fig. 1(559)) produces fruit crispy with original color and fruit aroma and an ideal crispy texture ( Fig. 2(527)). The crispiness is obtained because the process of moisture content reduction in the fruit occurs gradually.

Processing

a. Material preparation

• Select fruits with optimum maturity and medium fruit meat.
• Shell the fruit, drain, and blanch if needed.

b. Frying

• Fill water tank until ± 3 cm from the circulation tank surface.
• Put cooking oil into frying tube up to the fruit basket base.
• Turn temperature control button "on" and switch gas stove on.
• Put 3.5 kg material into frying basket and close the lid.
• Put the frying basket lid and lock, close vacuum cleansing faucet, switch on the pump, open water circulation faucet, and wait until water comes out from water hose of upper condenser.
• After the vacuum meter has reached 700 mmHg, put frying basket into cooking oil by turning the stirring lever 180º. Shake stirring lever every 5 minutes.
• After the fruit crispy has been cooked, lift frying basket by turning stirring lever 180º and lock. Switch off the pump, stove, and water circulation faucet, and open vacuum releasing faucet slowly until vacuum meter reached 0.
• Open the frying tube lid and frying basket, lift fruit crispy up, and drain on spinner (drying machine).
• Pack fruit crispy in alluminum foil or propylene plastic with 0.8 mm thickness, and seal.

Specification of Machine

• Capacity : 3 - 3.5 kg/process
• Volume of cooking oil : 30-35 liters
• Gas for LPG : 0.2 - 0.3 kg/hour
• Electricity requirement
• * Vacuum pump : 900 watt
• * Spinner : 300 watt
• * Sealer : 300 watt
• Size of machine : (120 x 120 x 60) cm3

Capacity for One Banana or Jackfruit Crispy Process

• Maximum material: 3.5 kg
• Duration of frying: 55 - 75 minutes
• Cooking oil reduction: ± 0.7 liter
• Electricity: 0.75 kwh
• Gas : Rp. 975 (1 USD = 9,071 Rp.)
• Workers: 2
• Banana crispy produced: 1.5 - 1.6 kg
• Jackfruit crispy produced: 0.8 - 1.2 kg

Index of Images

Figure 1 Vacuum Frying Machine.

Figure 2 Fruit Crispy Products.

Cooperating agency for this topic:
Jakarta Assessment Institute for Agricultural Technology
Jakarta, Indonesia, 2005-12-01

Source: http://www.agnet.org

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This is a simple barbecue sauce that works well for everyday meals, even with leftover meat and picky eaters. It is best served with soda and rice, and perhaps also steamed vegetables.

[caption id="" align="alignnone" width="333"] Photo by jules:stonesoup [/caption]

The ideal meat to use would be thin slices of eye-of-round beef roast. The sauce also goes well with chicken, turkey, and pork.

Note that the measurements are very rough, in part because molasses is too sticky to properly measure, and in part because liquid smoke flavoring strength will vary by supplier. You may need to adjust things a bit for the proper taste.

Try this Barbecue Sauce food recipe

Ingredients

1 cup ketchup (catsup)
1/2 cup molasses
1/2 teaspoon "concentrated" liquid smoke flavoring

Procedure

Mix everything in a pot.

That's it. You'll want to heat the sauce with some pre-cooked meat in it of course.

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Summer season is in the air. Here's some recipes which you could add on your list of food recipes to help you in your food business.

Banana Glazed with Sugar in Ice Cream, Leche flan Recipe

Ingredients
1 tub (750 ml) Selecta macapuno con Leche Flan Ice Cream
20 pcs Banana (Saba)
1 bottle preserved jackfruit strips
40 pieces lumpia wrapper
Cooking oil for deep frying

Caramel Sauce:
¼ cup refined sugar
1 cup water

Procedure

Banana (turon):
1. Wash and peel banana, cut lengthwise
2. Prepare lumpia wrapper, place 1 pc of halved banana in lumpia wrapper.
3. Place jackfruit strips in between two pieces of banana.
4. Roll up and seal well. Deep fry until golden brown and drain in paper towels.

Caramel Sauce:
Caramelized refined sugar then slowly adds water. Set aside.

To serve:
Arrange two pieces of turon with a scoop of Selecta macapuno con Leche Flan Ice Cream. Drizzle caramel sauce over turon. Serve 10.

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A nice cup of tea is the usual answer in Britain and Ireland to any everyday problem. Nothing is so bad that a nice cup of tea with a friend or family member can't make it better.

Cup of Tea .

Ingredients

By the cup
Yield: 1 cup

6-8 fl oz (20-25 cL) hot water
1 measure of tea in an infuser or 1 tea bag
Sweetener, such as sugar or honey, to taste
Milk or lemon to taste

By the pot
Yield: 4 cups

32 fl oz (1 L) of hot water
3-5 measures of loose tea, in an infuser if you like

Serve with:

Milk or lemon to taste
Sweetener, such as sugar or honey, to taste

Procedure

Preparing and serving the tea

1. Pour freshly drawn water (see note below) into a tea kettle. Electric kettles are fast and convenient.

2. If infusing a pot of tea, pour some hot tap water into your teapot and let stand for about several seconds to a minute to pre-warm it. Alternately, you can swish some of the hotter boiling water from your kettle around in the teapot for a few seconds. Pour out this water before adding the tea to the teapot.

3. If using loose tea, prepare the tea

• 3.a Commonly one-half to one tea measure (or rounded teaspoon if you do not have a tea measure) is added per desired cup of tea. Some people add an extra measure "for the pot" (e.g., if 4 cups of tea are desired, 5 measures of tea would be used. It really is a matter of personal preference.)
• 3.b If you are using an infuser, be sure it is closed tightly so the tea does not spill into the pot. Rinse the tea-filled infuser briefly under cool tap water to wash away tiny flakes that would otherwise drift into the teapot.
• 3.c If using a filter basket infuser, do not overfill the basket (refer to the instructions that came with your basket). The brief rinse is usually not necessary unless the basket's mesh is quite porous.
• 3.d Simply dropping loose tea into the teapot is also an option, though you may want to strain the tea as you pour it into the cups.

4. Place the tea or tea bag into the teapot.

5. When the water reaches the preferred temperature (see note below), pour it from the tea kettle into the teapot or single-serving teacup. As you pour, try to avoid pouring directly onto the tea (especially important for green and white teas) to avoid scalding the leaves.

6. Allow the tea to infuse quietly (i.e., do not stir the teapot or "dunk the teabag"). Agitating the tea releases more of the bitter compounds and degrades the taste. Watch the time to avoid over-infusion (see note below), and remove the infuser or tea bag when the time is up. If you did not use an infuser or tea bag, pour the tea into cups for immediate consumption.

7. Remember that the tannins in tea stain, so it is advisable to pour the tea over a non-staining surface, wipe up any spills quickly, and do not leave tea standing in a teapot for long periods of time.

Adding sweeteners and lemon or milk

- Generally, green and white teas need no sweetener or milk added to them for a delicious taste if prepared properly. some research indicates that adding lemon to green tea may make some of the healthful compounds in the tea more easily available to the body, and it provides a different, fresh taste to the tea.

- Lemon lightens the color of tea and may accentuate any bitterness in the tea

- Lemon pairs well with citrus-flavored teas, such as the bergamot-enhanced "Grey" teas (e.g., Earl Grey, Lady Grey, etc.), and unflavored black teas. Milk pairs well with sweet, flowery, or "fruity" teas, or with any black tea in which you wish to reduce bitterness.

- Never combine milk and lemon in the same cup of tea or the milk will curdle into lumps.

- Always add sweeteners to tea before adding any milk; otherwise, the milk will cool the tea, and the sweetener will not dissolve properly. For better dissolving, it is preferable to add several small amounts of sweetener to the tea, stirring each time, rather than adding a large amount of sweetener at once.

- Chai teas by definition require the addition of milk, ranging from one-fourth to one-half of the total volume, and a sweetener. The milk may be warmed if serving hot chai. Otherwise, cold milk and ice cubes make a lovely iced chai.

Water, temperature, infusion time, and product variations

For the freshest tasting cup of tea, you should always use mineral water or freshly drawn water direct from the tap that has been running for a while. Standing water loses oxygen, and the resulting tea tastes flat. If your tap water is chlorinated, a compromise can be reached by drawing fresh water and letting it stand uncovered for a couple of hours to allow the chlorine taste to leave the water; although, using mineral water is a quick and easy solution. Boiling the water for long periods also removes oxygen from the water, so always use fresh water (do not re-boil it), and use the water quickly after it comes to a boil.

White tea and Yellow tea are the most delicate of all teas and require a water temperature of 60-65°C need a infusion time of 2 minutes. Using too high a tea or steeping for too long has a tendency to mask some of the delicate nuances of the tea and leave it a bit bitter.

Green tea requires water that is (65-75°C). You may either pour the hot water from the tea kettle into the teapot prior to the boil, or allow the water to come to a full boil (the better choice if water quality is questionable) and then allow the water to cool again prior to pouring over the tea leaves. Green teas usually infuse anywhere from :30 seconds to 2 minutes. Bitterness in the tea is usually the result of overheating the water, infusing the tea for too long, or both.

Oolong teas are 20-80% oxidized, thus their preparation method usually falls somewhere in between green and black teas. The water should just be below a boil, 75-80°C), and the infusion time is typically 2-3 minutes.

Black tea (aka. Red tea, having been oxidized and more stable, infuses best with water that is 80-90°C. Infusion times are generally longer, with 3-5 minutes being a typical time. Chai and other teas combined with fragrant herbs and spices may require additional infusion time to allow the full flavor to develop. Common Black Teas are Darjeeling tea and Assam tea from Northern India.

Puerh Tea is the only type of tea that is truly fermented as the oxidation process is never halted during processing. These teas are often retained in storage for a minimum of 20 years before going to market. Their complex flavors robust constitution require full boiling water.

Many premium grade teas can handle multiple infusions utilizing the same tea leaf. In fact, many tea subtly change flavor in subsequent infusions revealing flavors masked by stronger overtones of the tea. White and Green tea often tolerate 3-4 infusions, Yellow tea and Oolong tea tolerate 5-8 infusions, Black (Red) tea tolerates 3-5 infusions, and a good Puerh can sometimes last a dozen infusions or more. A good 'rule-of-thumb' to follow is to add 30 seconds to the first infusion time for each subsequent infusion.

Rooibos (Aspalathus linearis, often referred to as red tea but is different from a true red tea) and honeybush (Cyclopia spp.) are not true teas (i.e., they are not made from the Camellia sinensis plant), but are derived from African plants and are infused in a manner similar to tea. These are herbal 'teas' often referred to as tisanes. Read the instructions that came with the product. If no instructions came with it, infuse as you would black tea, and experiment with infusion times and water temperatures in future attempts until you find the flavor that most appeals to you.

Yerba maté (Ilex paraguariensis) is a South American holly plant. Maté is a tea-like infusion that can be prepared in the same manner as green tea. However, there are many other methods that produce a very different (and some would say better) flavor. Detailed maté preparation is beyond the scope of this recipe.

A traditional view

Here's a traditionalist view on how to make it, which shares much with George Orwell's essay, "A Nice Cup of Tea".

Use freshly drawn water and bring it to a boil in a kettle. Meanwhile, prepare your teapot. A stainless steel pot may be used, but earthenware is preferred. The pot should be warmed: add some hot water and let the warmth pervade the pot. Drain off the hot water, then add the tea. Remember to take the pot to the water, never the water to the pot. Whatever tea you use (and for proper emotional rescue you should use a strong Indian or Kenyan-based blend), do not use teabags. You need to let the tea leaves swim free and with teabags there will inevitably be a papery tinge to the taste. This rule is, however, widely broken.

Measure tea according to the size of the teapot and the strength of tea you prefer. In a large teapot (serving four cups), two teaspoons will give a fairly weak tea, perhaps enough to console one for a lost umbrella on a rainy day, and four should be strong enough for being stood up on a Friday night. A broken heart may need six. Add the water as soon as it boils, and leave it to stand for five minutes (and no longer) before serving. Use a mug if you must, but a cup with a saucer is far more civilised.

Traditionally you should add full-cream milk, but semi-skimmed will do. If you are familiar with the strength of tea you make and the size of the cups, you can follow the 'milk in first' technique. Otherwise, add milk to the tea, to ensure you get the right colour. Add sugar according to taste and the extent of the emotional crisis you are trying to overcome.

Serve with a biscuit or two, and prepare to feel much better.

Photo: naama / Foter / Creative Commons Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0)

Retrieved from "http://en.wikibooks.org/w/index.php?title=Cookbook:A_Nice_Cup_of_Tea&oldid=2368166"

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Banana fruit is a horticultural commodity that can be processed and preserved to expand its marketing value. Various processed banana products have already been developed, such as, sun-dried banana and banana crispy. A new product with a potential commercial value is the banana flour made from fresh and ripe banana.

Processing of Banana Flour

Materials

Unripe but old banana var. Kepok; ripe and old for other varieties.

Equipment

Knife
Plastic pail
Slicer
Plastic dryer rack

Processing Method

1. Remove banana fruits from the bunch.
2. Steam for about 10 minutes to decrease sticky sap, improve the flour color, and facilitate the peeling process.
3. Peel and then slice into small pieces.
4. Soak in 5% citric acid for about 30 minutes, then drain.
5. Sun-dry on the plastic rack, until 10% moisture content is achieved.
6. Mill and sift.
7. Package and store in a closed, dry place.

Benefits

Banana flour can be used as a mixture material for various cakes/breads (wet and dry cakes), and for infant feeding. Banana flour contains low gluten, so it could not be used as the main cake material. Therefore, to produce high quality cake, banana flour must be mixed with wheat flour.

Cooperating agency for this topic:
South Kalimantan Assessment Institute for Agricultural Technology, 2005-12-01

Source: agnet.org

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Mango jam is a sugar concentrated product similar to jelly. Both the green and ripe mangoes can be used or making jam. Making homemade mango jam is a good business idea for anyone. It can be a good source of additional income if you know how to market the product. You can sell it to your friends, neighbors, offices, restaurants, food shops and even during food bazaar events.

[caption id="" align="alignnone" width="500"] Photo by Arria Belli [/caption]

Mango Jam

Ingredients:
10 kg. ripe or green mangoes
1/2 kg. refined sugar
1 teaspoon citric acid

Utensils:
stainless knife, ladle, basin, measuring cup/spoon,

Procedure:

1. Wash mangoes thoroughly to remove dirt.
2. Slice into tidbits
3. Scoop the flesh using a spoon.
4. Scrape the pulp from the seeds using a knife. Mash with a fork. Measure.
5. Add an equal amount of sugar. Mix well.
6. Cook. Stir constantly.
7. Add 0.3% citric acid (1 and 1/2 tsp. for over 4 and 1/4 cups of mango pulp) when almost thick.
8. Continue cooking until temperature reaches 105^oC.
9. Pour hot jam in sterilized jars and leave 1/4 inch head space.
10. Cover tightly. Cool.

Source: Agricultural Training Institute (ATI)

Reference:
Department of Science and Technology. Basic Methods in Mango Processing.

For more information, please write or call:
Agricultural Knowledge Management Division
AGRICULTURAL TRAINING INSTITUTE
ATI Bldg., Elliptical Rd., Diliman, Quezon City
Trunkline: (63-2) 929-8541 to 49
Fax Number: (63-2) 926-4623
Website: www.ati.da.gov.ph

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Here are some no bake Yema cake recipes that you can do at home easily.

Yema is used as a glaze in this mouth-watering yema cake recipe. This is a good money making business idea to start especially for moms at home who are fond of baking. You can sell it to your friends, neighbors or start your own small home cake shop business.

No Bake Yema Cake by Kusina Chef

Cake ingredients:2 cups all purpose flour 2 cups sugar 1 cup milk(evap) 1/2 tsp baking powder 1 tsp baking soda 2 tbsp powdered orange juice 1/2 cup cooking oil (vegetable oil, canola oil, or corn oil) or 1/2 cup melted butter 2 cups water 3/4 tbsp vanilla extractYema Frosting Ingredients:1 can condensed milk 1 can evaporated milk 4 egg yolks 1 tbsp vanilla extract 1 tbsp cornstarch (optional) grated cheese for toppingsProcedure:1) Fill the steamer with 1 liter of water and let it boil.2) Dusting: lightly grease with butter or oil the cake pans and dust with flour. Set aside.3) Mix dry ingredients except powdered orange juice and sugar. Set aside4) Mix water and powdered juice. Set aside.5) In a separate bowl combine wet ingredients and sugar.6) Mix until sugar dissolves.7) Add half of the dry ingredients and mix on low speed.8) Add the rest of the dry ingredients and mix well.9) Pour cake batter into the cake pans.10) Steam for 25 -30 minutes over low heat. Do not forget to wrap the lid with cotton cloth or cheese cloth to avoid water from dripping into the cake.11) When the cake is done turn the heat off but do not take the cake out yet. Let it set for 10 minutes inside the steamer with the lid on. In this way the cake will not shink.12) Cool cake in the pan for 5 minutes.13) Unmold the cake and cool completely then it is ready for frosting.14) Frost the cake and top with grated cheese.No Bake Yema Frosting Procedure:1) In a pan just mix all the ingredients.2) Mix well and cook until it gets thick over a low heat.3) Stir constantly to avoid lumps.4) When the mixture is already thick turn the heat off and let it cool. Set aside.

NO BAKE YEMA CAKE by Cookph

Cake Batter Ingredients2 cups all purpose flour 1 1/2 cups sugar 1 cup evaporated milk 1/2 tbsp baking powder 1 tsp baking soda 1 1/2 cups orange juice 1/2 cup cooking oil (canola or vegetable oil) 2 tsp vanilla extract 1/2 cup waterYema Frosting Ingredients1 cup evaporated milk 1 cup condensed milk 4 egg yolks 1 tbsp vanilla extract 1 tbsp cornstarch cheddar cheese (for topping)Procedures1. In a deep bowl, combine all purpose flour, baking powder and baking soda. Mix well. Then set aside.2.  In a separate bowl, combine wet ingredients starting with orange juice, evaporated milk, vanilla extract, cooking oil and water. Mix well.3. Add sugar, mix well until sugar dissolves.4. Add half of the flour mixture and mix until well combined. Then add the remaining flour mixture. Mix well and set aside.5. Lightly grease mold or springform pan with butter or oil and dust with flour.6. Pour cake batter into the pan.7. Cover the pan with aluminum foil to avoid water from dripping into the cake.8. Place into the steamer and steam for about 30 to 40 minutes.9. While the cake is cooking let's make the yema frosting. In a saucepan combine evaporated milk, condensed milk, egg yolks and vanilla extract. Mix well and cook on low medium heat.10. Add cornstarch. Mix well. Stir constantly to avoid lumps.11. When the yema mixture is already thick turn the heat off and let it cool.12. When the cake is done, remove the cake from the steamer and let it cool.13. Unmold the cake and cool completely before frosting.14. Pour yema mixture on top of the cake and spread evenly until it covered the whole cake.15. Cover with grated cheese on top and on the side.16. Chill for at least two hours before serving.Serve and Enjoy!

Siquijor, a tiny island province known for its mysterious and bewitching tourist attractions, is likely to be famed for yet another of its best and finest product — its beef.

This is not something to be surprised about since agriculture is a predominant sector in Siquijor and cattle raising, a significant agricultural activity.

Nestled between the Visayas and Mindano group of islands, Siquijor ranks second among the highest cattle producing provinces in the country, next to Ilocos Norte.

The native cattle strain in Siquijor is the taurine type (Bos taurus) known to have genes for marbling making it competitive with the rest of the best beef cattle in the world. Marbling is the white flecks and streaks of fat within the lean sections of meat. The degree of marbling is the primary determination of quality grade in beef. Marbling has a beneficial effect on the juiciness and flavor of beef as it keeps beef moist and succulent.

Bos taurus is a grass-fed type of cattle. Hence, the meat is lean and tender and has moderately full flavor. This native cattle strain is suitable for Siquijor’s weather condition because it can tolerate the heat and it needs little water requirement. It can also easily adapt to the environment. This is also the reason why this breed is preferred by majority of the farmers in Siquijor. This native breed is also known to produce quality milk.

And because Bos taurus is a grass-fed cattle, Siquijor’s locally-produced beef is considered a healthy beef. With the promising potential of the native strain, it is important to enrich the cattle production and meat processing industry to help the breeders raise their income, and provide an opportunity for Siquijor to export its quality meat globally.

R&D project on Siquijor beef production

In Siquijor, the cattle industry is hounded mainly by two aspects: production and marketing. Major constraint in production is affected by the dry season in Siquijor resulting to limited water supply, limited food supply, and excessive heat that can affect cattle raising. The natural climatic condition and sloping topography of Siquijor greatly affect the feeding practice of farmers especially during the dry season. In terms of marketing, one major challenge is the unfair pricing of traders due to lack of price standard.

Dr. Agapita Salces of the Institute of Animal Science, University of the Philippines Los Baños (UPLB), conducted a study that will not only address these challenges in production and marketing but more importantly, will commercialize the production of Siquijor beef as healthy meat.

The UPLB-led project, “Commercialization of Philippine Native Cattle for Optimum Production of Siquijor Beef” is being funded by the Bureau of Agricultural Research through its National Technology Commercialization Program. Specifically, the project will develop native beef grading standard, native beef cuts, and beef products and by-products.

In collaboration with the Department of Agriculture - Regional Field Office 7 and the Province of Siquijor - Provincial Veterinary Office, the project is employing various science-based interventions including data collection of animal performance, development of software for small hold native cattle production, planting of forage trees and legumes, and meat processing and product development.

Profitability of cattle raising

Results of the socio-demographic analysis conducted by the group of Dr. Salces showed that an average cattle farmer in Siquijor has three cattle per farm being raised in a land he owns through inheritance. The rate of technology adoption of cattle raisers in Siquijor is high due to the various support provided by the provincial government.

In the profitability analysis of the project, results showed that the investment cost for setting up a cattle enterprise will cost Php 22, 555. 51. This comprised of cattle house, feeding, breeding stock (two young cattle one male and one female), farm tools (drum, containers, pail and scythe). However, if the cost of land will be included the total investment cost is Php 101,703.65.

The three-cattle operation in Siquijor is considered successful in increasing the income of the farmer. In terms of net income, results showed that a farmer could expect at least Php1,000 increase monthly when he choose to engage in the cow-calf operation in Siquijor.

General assessment of the results showed that good cultural management practices employed by the raisers could not be translated into profit until problems in marketing is resolved. This is attributed to the lack of price standard in Siquijor.

Product development and marketing

One of the interventions of the project was meat processing and product development through the conduct of training. One of the beneficiaries of the project was the Catulayan Community Multi-Purpose Cooperative wherein members were taught how to process and add value to their beef products. In 2017, 33 members of the Cooperative underwent the training in Siquijor. Dr. Maria Cynthia Oliveros, project study leader, demonstrated how to process beef tapa, corned beef, burger patties, and beef floss.

Meat processing was introduced to the members to increase their income and to promote the quality of native Siquijor beef. They were also taught how to look at fresh meat including the physical and chemical properties of meat to ensure its quality, tenderness of the mat during processing and storage, and even the correct meat cut. Another aspect of the training was teaching them about meat spoilage and proper handling to maintain food safety and avoid food poisoning.

Aside from meat processing, 11 members of the Cooperative also underwent slaughter and beef fabrication training. They were exposed to existing beef grading standards and beef cuts. Leading the training were Dr. Oliveros and Dr. Salces.

The various meat products were exhibited during the 14th Agriculture and Fisheries Technology Forum and Product Exhibition held on August 30-September 2, 2019 at SM Megamall, Mandaluyong. ### (Rita T. dela Cruz)

----------
For more information, please contact:
Dr. Agapita Salces
Project Leader
Institute of Animal Science
UPLB, College, Laguna
Tel. (049) 536-2547
Email: ajsalces@gmail.com

School days are over but it would not stop us from preparing food items for our kids. I happened to see this family inspired recipe in Food Magazine. This would be a summer delight for our kids who are most of the time will crave food this no-school days. Plus this could be a bright food idea in your list of snacks to sell this summer.White chocolate layer • 240 grams white chocolate, chopped • ½ cup butter • 1/3 cup granulated sugar • 1 tablespoon vanilla extract • 2 eggs • 1 ¼ cups all-purpose flour • ¾ teaspoon saltUbe layer • ½ cup ube powder • ¾ cup all-purpose flour • ¼ teaspoon baking powder • ¼ margarine (or butter), softened • 1 cup granulated sugar • 1 egg • ¼ cup full cream milk (mixed with ½ teaspoon violet ube food color powder and ¼ teaspoon ube flavoring) • ¼ cup water1. Preheat oven to 350F. 2. Line 2 pieces 9x9 square pans with foil and grease well. 3. For the white chocolate layer:Melt the white chocolate with butter in a double boiler over simmering (not boiling) water. Stir occasionally till smooth. Remove from heat. 4. Mix in sugar and vanilla extract. Set aside briefly. 5. Meanwhile, in a mixer, beat eggs on medium speed until foamy. 6. With mixer on low speed, slowly drizzle warm white chocolate mixture over eggs. Combine well. 7. In a bowl, sift together flour and salt. 8. Fold into the white chocolate mixture using rubber scrapper. 9. Divide evenly into the two prepared pans. Set aside. 10. For the ube layer: In a bowl, sift ube powder with flour and baking powder. Set aside. 11. In another bowl, cream together margarine (or butter) and sugar until light. 12. Add egg and beat well. 13. Mix in full cream milk (with ube food color and flavor) and the water. 14. Fold dry ingredients into the creamy mixture. 15. Divide into two and pour mixture gently over white chocolate l layer. Spread evenly with a metal spatula. 16. 16. Bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean. 17. When done, cool on racks then decorate with more white chocolate, if desired. 18. Slice into bars or with round cookies cutters. Serve and enjoy.

Fish or shrimp paste condiment, locally known as bagoong, is almost inseparable from manggang hilaw and other traditional Filipino delicacies. It persists and remains to be part of our regular diet and is used as a flavor extender in the preparation of some types of indigenous foods. However, several misconceptions on health hazards arise from the fact that bagoong is prepared from the wet-treatment of fish or shrimp fry with adequate amount of salt over a long period of time.[caption id="" align="alignnone" width="375"] Photo by Marcel_Ekkel [/caption]Unknown to many, bagoong alamang (Acetes sp.) contains a relatively high level of an essential fatty acid technically known as docosahexaenoic acid (DHA), a polyunsaturated fatty acid that has beneficial effects on animal and human health.This is among the salient findings of a collaborative study conducted by Dr. Nemesio Montaño of the Marine Science Institute (MSI) in UP Diliman and Dr. Victor Gavino of the Department of Nutrition, University of Montreal in Canada entitled Polyunsaturated Fatty Acids of some Traditional Fish and Shrimp Paste Condiments of the Philippines.The researchers assessed the content of polyunsaturated fatty acids in six types of shrimp and fish paste condiments namely: dalagang bukid, dilis, padas-1, padas-2, terong, and alamangin the Philippines. The samples' water, salt (NaCl), ash and fat content were analyzed through some chemical processes in order to determine which of these samples contain the highest proportion of polyunsaturated acid.Significant results of the study revealed that among the six fish and shrimp paste condiments analyzed, bagoong alamang represents the highest source of DHA. The DHA is a fatty acid essential for neural development in infant during its first few years. The acid components also perform a vital function in brain and retinal development. Surprisingly, it also plays an important role in preventing stroke, heart disease, arthritis, and non-dependency on insulin for diabetic persons. This fact may be attributed to the presence of essential water-binding solutes such as proteins, peptides and carbohydrates. The presence of these water-binding solutes lowers the water activity, thus limiting the growth of microbes. This is the principle why fish and shrimp condiments have long shelf-life even when refrigeration is not uniformly available and where ambient temperature is tropical. In general, all the fish and shrimp condiments analyzed contained polyunsaturated acids at measurable amounts or proportions.By: Mary Charlotte O. Fresco, BAR Digest, October-December 2000 Issue (Vol. 2 No. 4)

Corned beef is more popular than Corned Pork. However, the curing procedure and ingredients are similar. Small scale or home made corned beef or corned pork is divided into two distinct steps: curing of the meat; and cooking of the cured meat.Corned PorkMeat Material:1 kg Pork lean meat, cubed (1" x 1/2")Seasoning/Curing Ingredients:1 Tablespoon Salt, refined (15.5g) 1 teaspoon Curing salt (3.9g) 1 ¼ Tablespoon Sugar, refined (13.75g) 1 teaspoon Phosphate (3g) 1 ¼ teaspoon Vitamin C powder (0.75g) 1 cup Water, chilledCooking Ingredients:1 tsp Nutmeg (2g) 1 tsp Corned beef seasoning (2.8g) 1 tsp Garlic powder (2.3g) 1/2 tsp MSG (add after flaking) -(2g) 2 tbsp Trimix* (after cooking) -(12.6g) 1 tsp Carageenan (3g) 2 cups Water, chilled* Add after flaking. ** For every 300 grams broth, add 2 Tablespoon Trimix and 1 teaspoon carageenan previously dissolved in ¼ cup water and boil until it thickens. Add it to 700 grams flaked lean meat to make a 1000-gram product. NOTE: Remove liquid after curingProcedure1. Select good quality materials. 2. Cube the meat into 1 x % inch 3. Prepare the cover pickle (40° salinity). 4. Immerse the raw materials into the cover pickle. 5. Cure at room temperature for 8 to 10 hours or refrigerate (34°-36°F) for 1 to 2 days. 6. Cook in pressure cooker for 45 to 60 minutes at 15 psi or in open fire for 4 to 6 hours. Mix the cooking ingredients with 2 cups water. 7. Flake. Separate lean from stock (sabaw). 8. Pack in polyethylene bags and keep in freezer.source: DA-ATI, ITCPH-Lipa

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.Lourdes S. Rivera, the Guru of Meat Processing in the Philippines is introducing a new type of healthy ham with soy protein named star ham.Homemade Star HamMeat material: 700 gms Pork pique, boneless, skinless ground coarsely 300 gms Pork backfat ground coarselyIngredients:Curing mix:1 tbsp. Salt refined 1/2 tsp. Curing salt 1 tbsp. Phosphate 1/4 tsp. Vitamin C powder 1/2 cup Chilled water*To dissolve the above ingredientsExtenders:1 tbsp. Isolate 1 tsp. Carageenan 1/2 tsp. Prop Plus 1/4 cup Chilled waterSeasonings:2 1/4 tbsp. Sugar, refined 1/2 tsp. Meat enhancer 1/2 tsp. Vetsin (MSG) 1 tsp. Cinnamon powder 1 tbsp. Ham spice 1 tsp. BF BlendProcedure:1. Chill meat and backfat before grinding. Grind pork and backfat using a coarse plate.2. Measure or weigh all the ingredients. Mix meat with backfat and mix with curing mix until tacky. Add hydrated extenders little by little until well blended. Finally add the seasonings. Mix well.3. Put this mixture in ham molder and steam for 1 hour. Cool.4. Remove ham from mould package (pear shaped or star shaped).5. Caramelize with brown sugar. Cool. Package.Yield: 1.0 kgSource: MARID, 2007, Lourdes Rivera

Vinegar has earned its niche in any Filipino kitchen. Almost all mouth-watering dishes need a teaspoonful or two of vinegar. It is even an ingredient for some cakes, souffles' and native delicacies. It is not surprising that the simple vinegar has assumed a variety of forms in seasonings, dressings, marinades, sauces and gravies. Vinegars with suitable oils, herbs and spices are a chef's well-kept secret to a gourmet feast.Moreover, vinegar can be more than an addition to any dish--it can be a source of income---a promising business venture for any Filipino who is interested in making more money at home.The Sugar Regulatory Administration (SRA) has packaged a fast, easy-to-follow and cost effective technology on making vinegar. This technology produces naturally fermented sugarcane vinegar from sugarcane juice in just two weeks.

Materials

Making vinegar provides an avenue for utilizing over-riped fruits, sugarcane rejects, ethyl alcohol rejects and cane by-products such as molasses, bagasse and tops.In the Visayas, southern Tagalog areas and Central Luzon, the most common materials used for vinegar making are nipa palm sap, coconut palm sap, pineapple juice and sugared coconut water. However, in sugar areas where leftover canes rejected by mills abound, it is recommended that these materials be utilized.Young canes may also be used for vinegar making. If the juice extracted is below 15-16 degrees brix, small amounts of sugar are added. Molasses or muscovado can be used instead of sugar.

How to make vinegar

1. Remove trash and wash canes.
2. Crush sugarcane stalks to extract juice. To increase recovery, make two or three passes. Collect juice in earthen jars.
3. Bring filtered juice to a boil or cover the earthen jars (w/juice) to high temperature. One day under the sun is enough to destroy contaminants.
4. Add one-half gram (1/4 of fresh cake) of yeast per liter of juice. Reactivate yeast by hydration before addition. Stir very well. Use only wooden or bamboo spoons. Never use metallic spoons or containers.
5. Allow suspended soil particles and other extraneous materials to flow over for 2-3 days. Use narrow-mouthed jars during this period of fermentation.
6. You will observe that a clean amber-colored liquid will remain after suspended dirt is removed. Clean the jars' mouths with a damp cloth. Cover jars with katsa or earthen jar cover. Air is not required at this stage of fermentation.
7. Let the liquid stand for another five days. Alcoholic fermentation is a fast process, it is almost complete after 3-4 days.
8. Test alcoholic fermentation with a hydrometer. If brix is zero, proceed to acetic acid fermentation, If you have no hydrometer, just take note of the movement of gases in the liquid. Once there are less gases produced, proceed to the next step.
9. Transfer or siphon the liquid to wide-mouthed earthen jars. Do not include the yeast sediments. Mix four parts of the liquid with one part of good unpasteurized vinegar (mother liquor).
10. Stir thoroughly. Cover with a clean piece of cloth. Repeat mixing at least twice a day. Use only wooden/bamboo ladles. Do not fill the jars up to the brim. Leave some air space. At this stage, oxygen is required by the fermenting organisms.
11. Allow the liquid to ferment until acidity is strong enough (4-6% acetic acid). In one to two weeks, the vinegar is ready for bottling. Test liquid for acetic acid content in the laboratory for quality control.
12. Siphon into bottles and pasteurize at 60-70 deg. C for 20 minutes, to arrest further fermentation. Label.
13. Retain 1/5 of the fermented vinegar in the wide-mouthed jars for the second batch.
14. Continue with the procedure a long as there are no contaminants. As soon as abnormal smell or growth of other organisms is observed, clean the jars very thoroughly and use another batch of mother liquor. If there are only a few contaminants, boil the fermented liquid and test it if it can be pasteurized and used as vinegar.

-------------------------- Source: Vinegar production from canes, SRA Industrial Research and Development Office)

By: Mary Charlotte O. Fresco, BAR Digest, July-September 2001 Issue (Vol. 3 No. 3)

Pancit or pansit (noodles) is a constant dish among Filipinos. It has been introduced into the country by the Chinese and has since been adopted into the local cuisine. In fact, no birthday is complete without it. According to food lore (also handed down by the Chinese), pancit should be eaten present in every birthday as it represents long life and good health.In lieu of its popularity, there are now varieties of pancit available in the market including sotanghon, bihon, canton, miki, among others. There are also various ways of preparing pancit that are unique in a given province such as the pancit habhab of Lucban, Quezon; batil patong of Tuguegarao; pancit bato of Bicol region, among others.Another innovation that has been recently developed is the garlic-enriched dried miki noodles of the Ilocos region.The garlic project Pancit miki is an all-time favorite merienda enjoyed by the Ilocanos. A visit in Ilocos will not be completed without tasting their famous local delicacies, pancit miki.Ilocanos’ pancit miki is often flavored with garlic. This is the reason why researchers from the Department of Agriculture – Ilocos Integrated Agricultural Research Station (DA-ILIARC), developed a noodle product that is already incorporated with garlic powder.Garlic is an in demand ingredient in cooking as it provides flavor and aroma to the dish. It is also known for its medicinal properties which can treat a wide array of diseases. According to the U.S. National Library of Medicine, among its health benefits are: it is rich in antioxidants, it helps in weight management, it treats fungal infections of the skin, it can reduce blood pressure, and it can lessen the risk of acquiring atherosclerosis (hardening of the arteries) and some types of cancers.Ilocos is the major garlic-producing region in the country accounting to about 60-70 percent of the total’s country garlic production. Ilocos garlic is preferred variety as it is known for its distinct pungent and aromatic smell.To support the garlic industry in Ilocos and to ensure that there will be ample supply of Ilocos garlic available in the market, the Bureau of Agricultural Research (BAR), under its National Technology Commercialization Program (NTCP), funded a project “Garlic Technology Commercialization in Region 1”. This initiative aims to help Ilocos garlic farmers to adopt new technologies on garlic farming and to boost their production and income.To capture larger markets and to empower the garlic stakeholders, through creating agribusiness on garlic, the project also include as one of its components, garlic processing and other value-adding activities one of which is the product development of garlic-enriched miki. Other products include: garlic polvoron, garlic pickles, garlic powder, garlic flakes, and garlic chips.The garlic miki, R&D style The preparation of garlic-enriched miki is just like any other preparations of a regular miki. Among its ingredients are all-purpose flour, garlic powder, and water which will make up the dough. The dough is flatten and cut using a pasta cutter, and left to dry. The process is simple and can be done even at homes.The DA-ILIARC partnered with the Association of Garlic Growers and Processors of Ilocos Norte, the beneficiary of the project wherein the technology on garlic processing was transferred. The Association makes used of the facilities of DA-ILIARC for garlic processing.The garlic miki is being marketed at the local markets in Ilocos while the Association supplies the garlic miki to some food restaurants in Laoag City. To further promote the garlic miki and other garlic products, DA-ILIARC is joining various agricultural trade fairs and exhibitions including the BAR National Agriculture and Fisheries Technology Forum and Product Exhibitions held every August at SM Megamall.The garlic-enriched miki is sold at Php 50 per 400 grams pack and can be stored for a year. ### (Diana Rose A. de Leon)--------- For more information, please contact, Wilhelmina Castañeda Project Leader DA-ILIARC, Babatngon, La Union 09156541927orMargarita Selga President Association of Garlic Growers and Processors of Ilocos Norte 09468923880 09275172692Source: Bar.gov.ph

Cassava (kamoteng-kahoy in Tagalog) is the third largest source of carbohydrates in the world. Among crop plants, the cassava plant provides the highest yield of food energy and is a staple food for more than 500 million people. Cassava root is very rich in starch and contains significant amounts of calcium, dietary fiber, iron, manganese, phosphorus, potassium, vitamin B6 and vitamin C.A recent study conducted in the Philippines (one of the countries where cassava is an important crop) looked into the effects of root crops and legumes in lowering cholesterol levels among humans with moderately-raised cholesterol levels. The study showed that cassava significantly decreased total cholesterol levels, decreased low density lipoprotein (LDL) cholesterol (considered as “bad” cholesterol), and may help lower triglyceride levels due to its high total dietary fiber content.Other studies show that cassava may help support the nervous system and help alleviate stress, anxiety and irritable bowel syndrome.Beside as a food, cassava also has many benefits as a drug, such as for rheumatic, headache, fever, wounds, diarrhea, intestinal worms, dysentery, night blindness, beri-beri, and also can increase stamina. Overcoming arthritis can be done by eating the cassava or rub it on the pain area.Cassava is included as the country's major crops under the Agri-Pinoy Corn Program and is also identified under the DA's Food Staple Sufficiency Program as an alternative for rice to minimize rice importation.Cassava Recipes for you to try.Cassava PutoIngredients:pressed grated cassava grated coconutProcedure:Prepare local steamer using the following materials, milk can (powdered milk) bao ng niyog divided into 2 using the sides with hole, grated cassava and water. Place the bao ng niyog to sit on top of the milk can and seal with grated cassava moist in water, allow to dry before using. Pulverize pressed grated cassava and allow to air dry for 30 min to 1 hour. Set aside. Fill the steamer with water until it boils. Place the grated cassava enough to cover the baong niyog then cover with banana leaves, invert the steamed cassava until both sides are cooked. Remove from the steamer and allow the piyutu to roll in grated coconut. Divide into bite size.Rice with Diced CassavaIngredients:1 cup rice 2 cups diced cassavaProcedures:Wash the cassava properly, peel and slice according to the desired sized. Wash the rice. Add water using the 1 cup rice: 1 cup water ratio. Mix rice and cassava. Boil until rice is cooked.Ginataang Cassava LeavesIngredients:1 bunch young cassava leaves 1 cloves garlic 1 pc onion ½ cup shrimp ½ cup fish meat (bones removed) ¼ cup ground peanut salt to taste 1 tbsp cooking oil 1 cup coconut milkProcedure:Cut the leaves. Sprinkle with salt and squeeze well to extract it out. Discard remaining juice and wash the leaves with clean water. Put it in a clean pot and put the ingredients except coconut milk. Add three cups of water. Boil until tender leaves. Place the coconut milk. Flavor according to the desired taste.Roulade Cassava LeavesIngredients:250 g young cassava leaves, boiled with water until tender 4 slices tofu, crushedSpices 1/2 tsp pepper 1/2 tsp salt coriander to taste garlicFlour pads roulade 200g wheat flour diluted with water (not too much water)Procedure:Cassava leaves was boiled, squeezed until the water out, then cut into pieces. Mix the cassava leaves with tofu that has been crushed, stirring until blended. Give cassava leaves with spices that have been mashed, stir well. Cassava leaf shape into circle balls for ball pimpong, fist. Do it until the dough runs out. Prepare a thin flour, then give the spices a little. Dip the leaves of cassava into the flour. Fry in hot oil until yellowish. Remove and serve hot.Steamed Cassava CupcakeIngredients:125g grated cassava, squeezed 1 tbsp wheat flour 50g grated coconut 2 eggs, yolks and whites separated 100g sugar 30g dried shrimps, roasted and pounded ½ tbsp sliced red chilies 1 tsp sliced garlic ½ tsp sugar ½ tbsp oilSpices:200 ml cream coconut milk 1 tsp wheat flour 1 tsp milk powder 1 tsp agar agar powder or powdered seaweed extract ½ tsp saltProcedure:Mix well cassava, wheat flour and coconut, set aside. Using electric mixer, mix eggs whites and half of sugar until firm, stop the mixer. Use the wooden spoon, mix with the cassava mixture until smooth, add the stiffed egg white and mix well. Put the dough into greased porcelain cups, fill ¾ of each cup, steam for 10 minutes, pour with sauce and sprinkle with dried shrimp, let cool and remove from the cups to serve.• To make sauce: mix all spices bring to boil and stir well. • To make dried shrimp sprinkle: blend chili, garlic and sugar into a paste, put oil in a pan, then sauté the paste, add the shrimp, continue sautéing until golden brown.Cassava SumanIngredients:2 cups grated cassava 1 cup thick coconut milk 1 cup young coconut, grated ¾ cup sugar wilted banana leaves for wrapping, cut into preferred sizeProcedure:Over medium heat, cook cassava and coconut milk until they form a thick mixture. Add sugar and grated coconut. Remove from heat. Put about 2 tbsp of the mixture on a banana leaf. Wrap tightly to make each suman, either in the shape of a square or a roll. Steam the suman for about 15 minutes, or until each one is firm when touched.Cassava CheeseIngredients:1 kg of cassava cheddar cheese 2 tsp salt 1 lt water cooking oil powdered flavorings to make french fries condensed milkProcedure:Peel the cassava, cut crosswise into pieces, wash and drain. Dissolve salt in water in a sunken container. Fry cassava until cooked but still pale, raise, directly enter into the salt water solution, allow 5 minutes. When cassava is blooming, remove from brine, fry again until yellowish. While still warm, sprinkle with sweetened condensed milk, powdered flavorings french fries, and grated cheddar cheese. Serve.Cassava Jolly RollIngredients: 2 1/2 cup cassava grates 2 1/2 cup flour 1 cup brown sugar 1/3 cup margarine 1/4 – 1/2 cup water 1 tbsp baking powder 2 tbsp vanilla 2 pcs eggsProcedure:Mix all the ingredients in a bowl. Roll to form dough. Spread and flatten the dough thinly, then cut to form squares (3 inch squares). Roll each square with desired filling (hotdog, cheese, caramel). Fry until golden brown. Serve hot.Cassava EspasolIngredients:4 cups cassava grates 1 1/2 cups glucose 1 cup brown sugar 1/2 cup buko strips 6 cups coconut milk 1 tbsp vanillaProcedure:Roast cassava grates and cassava flour then let cool. In a sauce pan or carajay, mix the coconut milk, brown sugar, glucose, and buko strips. Cook over medium fire. When the mixture boils, add the vanilla. At this time, lower the fire, then add the roasted grates. Stir constantly for 15-20 minutes or until the desired consistency in achieved. Cool the mixture then roll into desired espasol sizes. Before serving, dredge the espasol roll with the roasted cassava flour.Cassava BallsIngredients:2 cups cassava, grated 1 onion, chopped 1 tsp fresh herbs of choice, chopped (e.g. parsley, basil, sage) 1 egg 1/4 cup cooking oilProcedure:Combine the cassava, onion, and herbs. Lightly beat the egg and add to the cassava mixture and combine until smooth. Form mixture into small balls. Lightly fry the balls in the cooking oil, over medium temperature, until golden brown. Note: A finely chopped fresh chili pepper or a clove of minced garlic can be used instead of the herbs.Cassava FriesIngredients:4 large cassavas 2 tbsp olive oil salt and pepper to seasonProcedure:Peel the cassava and then divide each cassava root into 4 thick strips (1 cassava roof serves four). Lay them in a large pile on baking tray. Bring a pot of salt water to a boil and then add the cut cassava. Boil for about 30 minutes. Remove from the stove and drain all the liquid. Add all other ingredients and mix thoroughly. Preheat oven to 400°F. Bake for 15-20 minutes or until golden brown.Serving Ideas: • Serve them hot of the oven as an appetizer. • This is street food at its best. Served with chili sauce these tasty fries are bursting with flavor. • They also make a nice side dish with a burger or some other protein.Cassava NilupakIngredients:4 cups grated cooked cassava ½ cup brown sugar 2 cups buko, medium hard ½ tsp vanillaProcedure:Combine all the ingredients, and pound once more. Mix till well blended. Arrange on a platter and cut into desired shapes.Cassava CakeIngredients:1 packet cassava, grated ¼ cup sugar ¼ bottle macapuno (12 oz jar) 2 oz butter ½ tsp vanillaTopping ½ can condensed milk (300ml can) grated cheeseProcedure:Mix sugar and butter until smooth. Add cassava, macapuno, coconut milk and vanilla. Stir together. Bake in 350°F oven for 30 minutes or until cooked. Pour condensed milk on top of cassava cake. Sprinkle grated cheese on top. Put back in oven top shelf until brown.Candied CassavaIngredients1 kg cassava 600g sugar 4 cups water 1/2 cup coconut cream (optional) 1/4 tsp salt (optional)Procedure:Peel the Cassava Roots and cut them into pieces about 7cm long. Wash and then dry the Cassava pieces. Use large saucepans add the water and the sugar and bring to the boil over a medium heat until all the sugar dissolves. Add the Cassava root pieces and continue boiling over a low heat until the cassava is cooked through and fully caramelized. Let them cook for about 2 hours. Remove from the heat and then transfer it to the serving dish. And serve either hot or cold.Cassava CueIngredients:4 pc of cassava 1/2 cup brown sugar 1 cup cooking oil pinch of saltProcedure:Heat oil in pan then add cassava. Deep fry for 2 minutes. Pour in the sugar and wait until it caramelizes, once the sugar melts give it a good mix so that the cassava pieces will be coated with the melted sugar. Using a slotted spoon, remove cassava pieces, cool in a wire rack then serve.Pichi-PichiIngredients:2 cups grated cassava 2 cups sugar 2 cups pandan water grated coconut, for garnishProcedure:Combine all ingredients, except the coconut. Pour into 2-9 round pans. Steam for 45 minutes or until set. Cool. Form into balls, then roll in grated coconut. Note: To make pandan water, boil the leaves from 4 pandan stalks in 2 cups of water until fragrant. Cool.Bibingkang CassavaIngredients:Bibingka 7 cups grated cassava 3 pcs eggs 2 cups sugar 1 cup evaporated milk ¼ cup melted butter banana leavesTopping 1 cup thick coconut milk 2 tbsp flour 1 can condensed milk 2 egg yolks 2 tbsp grated cheddar cheeseProcedure:Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 inches pan lined with banana leaves. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add egg yolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.Cassava Pulot at LatikIngredients:Pancake 1 ½ cup grated cassava 1 egg ½ cup evaporated milk ½ cup sugar ¼ cup butter or margarinePulot at Latik (Coconut Syrup) 1 cup thick coconut milk (1st extract) 1 cup thin coconut milk (2nd extract) 1 pc sinaklob or panutsa, cut upProcedure:For coconut syrup, cook thick coconut milk over medium heat. Stir constantly until oil comes out and “latik” or coconut residue forms. Cool until “latik” turns brown. Set aside. Cook thin coconut milk and bring to boil. Add one panutsa. Stir continuously until thick then add the “latik”. Set aside. For pancakes, beat egg and stir in evaporated milk and sugar. Blend well. Add cassava and pour melted butter or margarine. Cook batter in a griddle 1/3 cup batter per pancake. Serve with “Pulot at Latik”.Steamed Cassava Cake with Coconut Custard ToppingIngredients:1 kg cassava grated squeezed dry 1/2 cup brown sugar 1 pc coconut grated 1 cup water 1 can condensed milk 2/3 cup pinipig toasted combined with 1/3 cup desiccated coconut, toastedProcedure:Combine brown sugar and 1 cup of the grated coconut and cassava. Put approximately 3/4 cup of the cassava mixture in the coconut shell and cover with aluminum foil. Steam for 15 minutes until cooked. Unmold to a serving dish and cover with foil while making the rest of the puto. For the topping: Add the water to the remaining grated coconut and extract the coconut milk. Combine condensed milk and coconut milk in a small saucepan. Cook over medium heat, stirring constantly, until thick. Pour mixture on top of the puto. Sprinkle pinipig-coconut mixture on top. Serve warm.Cassava Mini BitesIngredients:2 kg cassava, peeled and grated 1 kg chicken, diced ¼ bunch cilantro 1 tbsp tomato paste 2 tsp kosher salt 2 cloves garlic, minced 1 cup red onion, diced 1 large green pepper, diced black pepper to taste 3 cups canola oil for fryingProcedure:Boil cassava in salted boiling water until tender and squeeze out extra liquid. Season with salt and pepper and mash to paste. Saute onions, garlic, bell peppers. Add chicken. Once seared, add tomato paste and cook until chicken is tender. Remove and cool. Place a 42.5g ball of cassava in your hand (oil hand lightly so it does not stick). Place a 14g portion of chicken filling and place in center of cassava ball. Enclose the chicken and roll into a ball. Fill a pot with 2 inches of oil heated to 3500 C and deep fry golden brown. Drain and season with salt and pepper.Cassava Shrimp StickIngredients:½ cup grated cassava ½ cup all purpose flour 2 tbsp sugar 1 tsp baking powder 1/4 tsp salt 5 tsp powdered dried shrimp 2 tsp oil 1 pinch sodium bicarbonate 2 cups waterProcedure:Wash the cassava, peel and grate. Remove excess juice. Mix together in a bowl all the dry ingredients. Add cassava and 2 tbsp oil. Mix well. With the aid of 2 knives, cut the dough fine into sizes like mongo seeds. Add water and knead well. Spread the flour on the board and flatten the dough with the aid of a rolling pin. If necessary, add more flour to facilitate dough flattening. Cut up the flattened dough into thin sizes shape into rolls similar to cigarette sticks. Arrange them in a baking pan and cook in oven. Remove the baking pan and cool. Remove the “sticks” from the pan with the aid of a knife. Seal in a plastic bag and label or serve.Egg Ball and Cassava PuffsIngredients:680g cassava 2 tbsp butter 6 eggs salt and black pepper to taste flour to roll ballsProcedure:Boil cassava and 5 eggs in salted water for about 25 to 30 mins until cassava is fork tender, drain. Mash cassava until smooth, take out the lumpy bits that cannot be mashed. Peel the eggs and set aside. Add 1 raw egg, butter, salt and pepper to the cassava, mix well. For egg balls, cover the eggs with the cassava to form a ball. The egg should be completely covered by the cassava mixture. Roll in flour and fry until golden brown. Serve these with mango chutney.Cassava and Sweet BananaIngredients:1 medium cassava (peeled and diced into roughly 2 inch bites) 6 fresh sweet bananas, (rinsed, strained, and cut into bite sized pieces) 3/4 can coconut milk 2 pandan leaves, 7 oz (200 g) brown sugar 1/2 cup tapioca pearls (soaked in room temperature water, strained and gently rinsed)Procedure:Boil 4 cups of water. When it has boiled, add the cassava pieces, pandan leaves, and sugar. Turn the heat to medium. Cook till the cassava is soft but still firm, then turn the heat to low. Add the coconut milk and tapioca pearls and continue cooking until the pearls are midway transparent. Add the sweet banana and cook till the tapioca pearls are completely transparent. Adjust sweetness to taste. Turn off the heat and serve.Boiled Cassava with Garlic Lime SauceIngredients:2 cassava, cut into chunks 1½ tsp vegetable oil 4 cloves garlic, minced 1/3 cup fresh lime juice 1/3 cup chicken or vegetable stock salt and black pepper to taste 1 onion, sliced thinlyProcedure:In a medium pot, add cassava to 6 cups boiling water. Cook for about 15 minutes or until slightly soft. Leave the cassava in the water to stay hot. In separate medium pot, heat the oil over medium heat. Add the garlic and cook until just beginning to brown. Do not let burn. Add the lime juice and broth to the pot. Boil sauce for 2 minutes. Add salt and pepper to taste. Drain the cassava. Place cassava on a plate, and put onion slices on top. Pour the sauce over the onions and cassava. Serve.Cassava PieIngredients:1 kg of cassava 2 tbsp of margarine 3 tbsp of grated cheese ½ cup of milk 3 eggsFilling 3 tbsp of oil 100 g sausage 250 g beef, minced 1 onion, chopped 3 tbsp of tomato sauce chopped parsley to taste salt to taste pepper to taste grated cheese for sprinklingProcedure:Boil the cassava in salted water then knead (mashed cassava). Add margarine, grated cheese, milk and eggs. In a saucepan, fry the onion in oil add the filling ingredient. Season it to taste. Then, in an ovenproof greased container, place half the dough (cassava mixture), add the filling on top and cover with remaining cassava mixture.Sprinkle the cheese and bake at medium temperature (180^oC) for 15 minutes.Sweetened Cassava with Tapioca PearlsIngredients:2 pcs large cassava, cut up or sliced 3 cups white sugar 5 cups water 4 cups cooked tapioca pearls ¼ cup brown sugarProcedure:Dissolve brown sugar in ½ cup of water. Add tapioca pearls and set aside. Steam cut up cassava until tender. Heat a small pot, dissolve the white sugar in water. Simmer until it turns into simple syrup. Add cassava and mix well until cassava is coated with syrup. Serve with the sweetened tapioca pearls.Cassava ChippyIngredients:½ kg grated cassava ½ g barbecue spice ½ g black pepper 5½ g saltProcedure:Clean the peeled cassava, then grate. Mix together the cassava and all ingredients. Mix well until it becomes a thick paste. Spread thinly and evenly over a banana leaf or aluminum tray. Steam for about 5 minutes. Remove from steamer, place on chopping board and cut into sizes, about 4 x 1½ cm. Remove the sliced pieces and arrange in a perforated tray. Dry under the sun or dry until crispy.Cassava Upside Down CakeIngredients:1 1/2 cup cassava flour 1/4 cup butter 1 cup brown sugar 6 pcs eggs 1 cup sugar 6 slices canned pineapples 6 halves canned peaches or mangoProcedure:Place butter, brown sugar and ½ cup syrup of the canned fruits in a deep baking pan. Place over slow fire until brown sugar is melted. Remove from the fire. Arrange fruits in the pan. Separate the yolks from whites of eggs. Beat egg whites with ½ cup sugar until stiff. Beat egg yolk until fluffy adding the other half of the sugar and two (2) tablespoons of water with calamansi juice. Beat both mixtures together. Fold in flour. Pour butter over fruit in pan. Bake in moderate oven. When done, turn upside down on cake plate.Cassava CuchintaIngredients:1 cup cassava flour 1 cup brown sugar 1 1/2 cups water 1 tbsp lye few drops of yellow food color or achueteProcedure:In a mixing bowl, blend all the ingredients until thoroughly fine. Pour into cuchinta molders or ungreased muffin tins. Steam for 5 to 20 minutes. Let it cool for 5 minutes and remove from pans. Serve with grated coconut.Cassava Butter CakeIngredients:1 ¾ cups cassava flour 1 ¾ cups wheat flour 1 cup butter 2 cups sugar 8 pcs egg less two (2) whites 1 cup diluted milk 4 tsp baking powderProcedure:Sift flour separately; measure mix and add baking powder. Sift three (3) times. Cream butter, add sugar. When fine, beat in the egg yolk one at a time. Cream well until fine and fluffy. Add sifted flour mixture alternately with milk. Fold well-beaten egg whites in the butter mixture. Pour in well-greased nine (9) inch baking pans. Bake for 20-25 minutes.Cassava Pinipig CookiesIngredients:3 cups cassava flour 3 cups fried pinipig 1 tsp baking powder 1 tsp vanilla (optional) 1 cup margarine 1 cup sugar 3 pcs eggsProcedure:Sift cassava flour and baking powder. Mix with pinipig. Cream margarine and sugar. Add eggs one at a time. Continue creaming until all eggs have been added. Add flour mixture and mix well. Add vanilla. Drop by teaspoon on greased cookie sheets. Bake until brown at 177^oC (350^oF).Cassava PolvoronIngredients:1 cup cassava flour 1/4 cup powdered milk 1/3 cup sugar 5 tbsp melted butterProcedure:Toast cassava flour to light brown. Mix sugar and powdered milk. Melt butter and add to the mixture. Mix thoroughly and mold in polvoron molder. Wrap individually in cellophane and serve.For more information, Contact: • Agri-Pinoy Corn Program agriculture/" title="View all articles about Department of Agriculture here">Department of Agriculture Diliman, Quezon City Telefax No. (02) 926-5691 Telephone No. (02)928-8741 local 2405• Philippine Root Crop Research and Training Center Visayas State University, Visca, Baybay City Telefax No. (053) 335-2626 Telephone No. (053) 563-7229Source: agriculture/" title="View all articles about Department of Agriculture here">Department of Agriculture Agriculture and Fisheries Information Service Elliptical Road, Diliman, Quezon City 1100 Tel. No.: 9288758 to 65 loc. 2156 DA TIN No.: 000-845-895-000 www.da.gov.ph

Make your own Sauces for Siomai, Fishball, Lumpia, Siopao, Lechon etc.

Dipping sauce is a liquid or sometimes semi-solid food used to add flavor and/or texture to a food. Foods like lechon, lumpia, fried chicken, barbeque, siopao, siomao and fishball would not be complete without a dipping sauce. There are ready made sauces available in the market but nothing beats your own homemade dipping sauce. Try these dipping sauce recipes below:

Siomai Sauce

Ingredients 1/8 kilo Chillies (Siling Labuyo) 3 tablespoons cooking oil 2 cloves garlic, peeled and minced Dried shrimp or meat finely chopped or grind (Adds more flavor but optional) Procedure in making siomai sauce: Combine chopped chillies, dried shrimp or meat and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

Fishball Sauce

Ingredients 1/3 cup soy sauce 1/3 cup vinegar 1/3 tbsp. sugar 1 cup water 1 slice siling labuyo 1 tbsp. cornstarch dissolved in 1-2 tbsp. water Procedure in making fishball sauce 1. Mix the sauce sauce, vinegar, sugar, water and siling labuyo in a saucepan. 2. Let it boil then add cornstarch. 3. Cook over medium heat until slightly thick.- recipe found at lutongpinoy.info

Siopao Sauce

Ingredients 2 cups beef stock 1 piece star anise or ½ teaspoon five spice powder 2 tablespoon cornstarch diluted in 4 tablespoons of water ¼ cup onions, diced 2 cloves garlic, chopped A dash of ground black pepper 4 tablespoons brown sugar 2 tablespoons soy sauce 1 tablespoon Worcestershire sauce 1 teaspoon salt Procedure in making Siopao Sauce 1. Heat the saucepan and pour-in the beef stock. Bring to a boil. 2. Add the onions, garlic, soy sauce, Worcestershire sauce, brown sugar, salt, ground black pepper, and star anise then simmer for 8 to 10 minutes. Make sure to cover the saucepan to trap the steam. Add extra water as needed. 3. Turn of the heat then filter the liquid using a fine-mesh kitchen strainer. This is done by pouring the simmered mixture on a strainer with an empty bowl below to hold the liquid. 4. Heat a clean saucepan and pour-in the filtered mixture. Bring to a boil. 5. Add the cornstarch diluted in water then stir continuously until the texture becomes thick. 6. Turn off the heat and allow the mixture to cool down then transfer the Siopao sauce to a serving container. - recipe found at panlasangpinoy.com

Lechon Sauce (Litson Sarsa)

Ingredients 1/2 kg pork liver 2 cups water or more 1/3 cup onions, minced 2 tbsp garlic, minced 3 tbsp lard to saute the onions and garlic 1/3 cup vinegar 1/3 cup brown sugar 1/3 cup bread crumbs (toasted and crumbled) 1 tsp ground black pepper salt to taste Procedure in making Lechon sauce 1. Broil the pork liver until half done, then grind or chop very finely. 2. Add water and squeeze the extract through a cheesecloth. 3. Mix the liver extract with the sauteed onions and browned garlic, powdered crumbs, vinegar, sugar and salt. 4. Simmer in a pan over medium heat until thick and the liver is thoroughly cooked. 5. Add the ground pepper last. - recipe found at tagaloglang.com

Lumpia Sauce

Ingredients 1 head garlic crushed 1 tbsp. Vegetable oil 3 tablespoons cornstarch 1/4 cup brown sugar 1/3 cup Soy sauce 1 1/2 cups water Salt and Pepper to taste Procedure in making Lumpia Sauce 1. To prepare the sauce get a bowl, pour the water, cornstarch, sugar, salt and pepper. Mix together, beat it until it is thoroughly mixed. If it is slumpy, get a strainer. 2. Fry garlic until brown and set aside. 3. Into the heated pan, pour the sauce and stir it constantly until mixture thickens. 4. Top it with the fried garlic. - recipe found at pinoyfoodrecipe.blogspot.com

Carabao's milk can be processed into nutritious food products like kesong puti and pastillas de leche. These simple processing techniques can be employed by small carabao owners to start a small business of their own.

Pastillas de Leche and Kesong Puti

[caption id="" align="alignnone" width="333"] Photo by insatiablemunch [/caption] Materials: 1 liter carabao's milk (equiv. to one big Pepsi bottle) 3 cups sugar Procedure: Sandwich Spread 1. 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. 2. Store the product in sterilized screw-capped bottles like used coffee bottles or plastic containers. Pastillas de leche 1. The mixture is cooked further until it becomes brown. 2. Then, let it cool and mold it into long bars like "tira-tira," a locally-sold hard caramelized candy. Kesong Puti (curd making) 1. The principle behind cheese or curd making is to reduce the milk's moisture content and then add salt. 2. Heat one liter of milk to 40^oC. If a thermometer is not available, this temperature can be determined by dipping the back of the hand on the surface of the milk. If the heat can still be tolerated for a few minutes, the temperature is just right. 3. Remove the container from the stove, then add 20 ml. of crude rennet extract, prepared by soaking a piece of dried abomasum (one of the four stomachs of cattle, available in slaughterhouses) in warm water and a spoonful of vinegar. 4. In about 30 minutes, the milk will settle and form lumps called curd. 5. Cut the curd into cubes the size of corn kernels, then put these in a container and heat for 30 minutes until they melt. 6. Stir them gently. Add one tablespoon of salt. Mix thoroughly, cool, leave the container for about five minutes and drain off excess water. 7. Add one teaspoon of sodium citrate (available in drugstores) to serve as preservative. After thorough mixing, you can then put the cheese-like product in air-tight plastic bags. The curd can be stored for over a week. This curd is cheese. Source: dost.gov.ph

Research shows that honey has more nutrients than milk and egg. It contains 40.5% fructose, 34.0% glucose, 17.7% water, 1.9% sucrose, 1.5% dextrin and gums, 1.2% ash and traces of lecithin. According to a researcher of the Central Luzon State University Bee Research Project in Muñoz, Nueva Ecija, honey can cure the following: 1. Cataract, colds, cough, sore throat, sinusitis, anemia, arthritis, rheumatism and even athlete's foot and pimples. Taking in pure honey regularly may also minimize colds, cough, sore throat and sinusitis. Chewing and finally swallowing honey soothes the throat and nostrils. 2. Honey is also good for anemic persons or for those who have low blood pressure. It hastens the production of red blood cells. 3. Pure honey contains lecithin which dilutes or dissolves the cholesterol in the heart's blood vessels. People who use to eat fatty foods may likely suffer from heart disorders mainly due to cholesterol accumulating in the heart's blood vessels. When cholesterol gets thicker, supply of blood to and from the heart becomes limited, resulting in heart attack. 4. Honey can also be used as a facial cleansing cream. It prevents pimples. It can also cure athlete's foot (ringworm of the feet), a contagious disease caused by fungus. Before going to bed, wash your feet with soap and lukewarm water. Let your foot dry and then apply honey over the infected portion and wrap with bandage. The following morning, remove the bandage and wash your feet clean. Do this every night until your feet heals. Pureness of honey: Pure honey contains 7.7 percent moisture. This can be determined by using a thermometer. Another simple method is to use an onion skin coupon bond. Drop a little amount of honey on the paper. If it tears the paper, then the honey contains more than enough water and is therefore adulterated. If not, it is pure honey. Also, soak the head of a match stick in honey for five minutes. Thereafter, strike the match. If it sparks, the honey is pure. Source: Phil. Farmer's Journal September 1980

Make your old sotanghon recipe into a new one by adding sausage to attract kids. After all this will make a good food business idea. [caption id="" align="alignnone" width="500"] Photo by dbgg1979 [/caption]

Sotanghon with Sausage

Ingredients 200 grams sotanghon 1 pound pork sausage 1 medium onion, chopped 1 cup celery, sliced 4 ½ cups water 1 cup uncooked long grain rice 2-3 tsps. Toasted garlic 2-3 pcs egg, beaten (optiona) Procedure 1. Soak sotanghon in hot water for 5 minutes. Drain immediately and set aside. 2. In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink. Drain. Remove meat and vegetables with a slotted spoon and set aside. 3. In the same skillet, combine the water, rice and soup mixes. Bring to boil. Reduce heat. 4. Cover and simmer for 12-15 minutes or until rice is tender. 5. Stir in sausage mixture and sotanghon. Heat through. Best served with toasted garlic on top.