Holiday season is a perfect time for anyone trying to get into business. As soon as the ‘ber’ months roll in, many are already busy buying gifts and preparing foods needed to make the Christmas celebration perfect and memorable.
As the entire country counts down to Christmas day and New year, here are some food business ideas you can make and sell to earn extra cash.
1 kg Malagkit/galapong (glutinous) rice, mixed with 125 grams ordinary rice
1/5 tsp. Lilac or violet food coloring
1 pc Shredded mature coconut
Butter or margarine
Preparation and Cooking
1. Soak pre-ground malagkit/galapong or glutinous rice and ordinary rice mixture in salted water with lilac/violet food coloring for 1-4 hours. Let dry overnight by putting inside a flour sack.
2. Put something heavy on top to squeeze out water.
3. Mixture is ready for cooking the following morning.
4. Or to manually grind rice mix – Slowly grind using a stone grinder or manual grinder. Do not put too much water in while grinding. It will delay drying of milled ingredients. Too much water on the other hand will cause the mixture to be sticky. Put milled ingredients onto cotton cloth and tie corners of the cloth. Let drip. When the mixture is almost dried, press by using a heavy object to remove excess water. Let stand overnight.
5. Place pandan leaves in water to be steamed. Heat steamer (lansungan) with enough water.
6. Put a small amount of rice mixture inside bamboo tubes (bumbong) about3/4’s full.
Ube Halaya (Ube Jam)
1. Boil peeled ube until soft. Let the boiled ube cool then chop into small pieces.
2. Grind the chopped ube or place it in a blender with evaporated milk, condensed milk and vanilla, blend well.
3. In a pan, melt margarine.
4. Pour the ube mixture into the pan and stir until mixture is thick and a bit dry (but still moist).
5. Cool and serve.
1 kilo ground pork
1 can meat loaf (200 g)
1 pc large carrot
1/2 cup raisins
2 tbsp pickle relish
1 cup cheddar cheese, cubed
1 tbsp flour
1 pc egg
1/2 tsp salt and pepper
115 g tomato sauce
foil (embutido wrapper)
1. Mix all ingredients together including tomato sauce until well blended.
2. Divide into 4 equal parts then wrap in foil shaped as a cylinder.
3. Steam for 30 minutes
4. Serve cold or fried.
1 kg spaghetti noodles, boiled as directed
500 g ground beef
2 cloves garlic, finely chopped
2 med size onion, finely chopped
1 tsp ground white pepper
1 tsp salt
2 cups stale bread, cut into cubes, soaked in 1 cup milk
2 pcs egg, slightly beaten
175 g cheese, cut into 1/2 inch cubes
500 g ground beef
2 cloves garlic, finely chopped
2 med size onion, finely chopped
2 kg spaghetti sauce
1 cup grated cheese
1. Boil spaghetti noodles as directed in the package. Set aside.
2. Meatballs procedure: In a medium bowl, mix all the ingredients except the cheese cubes. Shape meat mixture into balls. Insert one (1) cube of cheese (make sure cheese is completely covered). Deep fry until slightly golden brown. Set aside.
3. Meat sauce procedure: Saute onions and garlic in 2 tbsp cooking oil. Add ground beef. Cooked until brown. Add spaghetti sauce and season with salt and pepper. Add grated cheese and meatballs. Simmer for 5 to 10 minutes.
4. Place cooked spaghetti noodles in a serving platter. Top with meat sauce and meat balls. Sprinkle with additional grated cheese.
(from panlasang pinoy)
1 cup rice flour
1/8 teaspoon salt
2 1/2 teaspoon baking powder
3 tablespoons butter
1 cup granulated sugar
1 cup coconut milk
1/4 cup fresh milk
1 piece salted duck egg, sliced
1/2 cup grated cheese
3 pieces raw eggs
Pre-cut banana leaf
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine rice flour, baking powder, and salt then mix well. Set aside.
3. Cream butter then gradually put-in sugar while whisking.
4. Add the eggs then whisk until every ingredient is well incorporated.
5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing.
6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.
7. Arrange the pre-cut banana leaf on a cake pan or baking pan.
8. Pour the mixture on the pan.
9. Bake for 15 minutes.
10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off).
11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown.
12. Remove from the oven and let cool.
13. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut.
(from panlasang pinoy)
2 cups glutinous rice (aka sticky rice or malagkit)
1 1/2 cups water
2 cups brown sugar
4 cups coconut milk
1/2 tsp salt
1. Combine the sticky rice and water in a rice cooker and cook until the rice is ready (we intentionally combined lesser amount of water than the usual so that the rice will not be fully cooked)
2. While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot and cook in low heat until the texture becomes thick. Stir constantly.
4. Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates (but do not overcook).
5. Scoop the cooked biko and place it in a serving plate then flatten the surface.
Filipino Fruit Cake
300 gms assorted dried local fruits
100 gms glazed fruit mix
100 gms raisins
80 gms glazed kaong
50 gms orange peel
1 c rum (used for fruit soaking)
50 gms cashew nuts / Pili nuts
1/2 c dayap rind
180 gms all-purpose flour
2 t cinnamon
150 gms butter
120 gms brown sugar
3 pcs whole eggs
1 jigger rum (for brushing)
Combine glazed fruits, dried fruits, raisins, kaong and peel. Soak the fruits in rum for one week. Beat the butter and sugar in a mixing bowl, until light and fluffy. Add the eggs slowly on a medium speed beat. Sieve the flour and spices together. Add the flour gradually on a low speed.
After one week, drain the fruits and dust with a little flour. Add this to the flour mixture. Give the mixture a final turn with clean hands to mix thoroughly. Transfer mixture into two lined baked pans. When desired weight is required, weigh accordingly and place mixture in the right baking pan. Bake in 300° F oven for two hours. Brush cake with one jigger of rum. Wrap in foil and let age for one week before consuming.
2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
1 piece eggyolk
1 tsp. vinegar
1/4 cup ice water
4 cups coconut meat
1 cup coconut water
1 300 ml. can Sweetened Condensed Milk
2/3 cup cornstarch
1. Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter. Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.
2. Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate. Fit dough into a pie plate, letting sides hang. Roll out remaining dough for the crust. Set aside.
2. Combine filling ingredients in a thick saucepan. Cook stirring constantly until thickened. Cool
then pour into prepared crust. Cover with top crust; flute or crimp edges together to seal. Bake for 1 hr. at 425 degrees F.
1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence
For the caramel:
1 cup sugar
3/4 cup water
1. In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
2. Pour the caramelized sugar into aluminum moulds – you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
4. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
5. Cover moulds individually with aluminum foil.
6. Steam for about 20 minutes OR
7. Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
8. Let cool then refrigerate.
To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
For the pastry:
125 gm [1/2 cup] unsalted butter – at room temperature
90 gm [1/3 cup + 1 Tbsp] caster sugar (superfine)
250 gm [1 cup + 2/3 cup] plain flour
1 egg – beaten
1-2 Tbsp cold water
For the filling:
2 1/3 cup milk
4 eggs – separated
1/2 cup caster sugar (superfine)
1 1/2 Tbsp cornflour (cornstarch)
To make the pastry:
1. Combine flour and sugar in a bowl.
2. Cut in the butter with two butter knives or a pastry cutter. Then rub in the butter with your fingers until it resembles coarse breadcrumbs.
3. Mix in lightly the egg and knead the dough until it just about comes together. If necessary sprinkle cold water if the dough seems dry.
4. Knead for a short while and form into a ball. Wrap in plastic or cling film and chill in the fridge for 30 minutes.
5. Roll out thinly on a floured table top to a circle about 12 inches in diameter.
6. Line a 23 cm (9 inch) pie pan or fluted flan tin making sure to press the pastry well into the sides.
7. Put the tin on a baking sheet and bake blind: line the pastry with foil and baking beans.
8. Bake in a preheated oven to 200°C/400°F/gas mark 6 for 15 minutes.
9. Remove foil and baking beans then return to oven to bake for another 5 minutes.
10. Trim the excess pastry from the edge of the flan tin with a knife.
To make the filling:
1. Turn the oven temperature down to 180°C/350°F/gas mark 4.
2. In a bowl, mix the flour, sugar, and egg yolks.
3. Stir in the milk into the mixture.
4. Whip the egg white to soft peaks and fold into the milk/egg yolk mixture.
5. Place the pastry lined flan tin on a baking sheet.
6. Pour the filling in the tin and bake for 20 minutes until the top is brown.
7. Bring down oven temperature to 110°C/250°F and bake for a further 1 hour until the custard is just set. The center should wobble a little.
8. Remove from oven and cool completely.
1 pkg-frozen cassava or fresh grated
1/2 can-coconut milk
1/2 can-condensed milk
1. Mix sugar and margarine until smooth. Then, add the cassava and coconut milk.Add vanilla and stir.
2. Bake for 30 minutes at 400 degrees F.
3. Pour the condensed milk on top of the cassava cake and sprinkle the grated cheese on top.
4. Place in the oven and brown the topping.
½-cup white sugar
2-cups coconut milk
coconut cream from 1 grated coconut
1. Extract coco cream and coconut milk from the grated coconut.
2. Place grated coconut in a muslin bag wrung out of warm water.
3. Twist the open end and squeeze out the coco cream without adding water.
4. Set aside for cooking Latik.
1. Add three potions of warm water and squeeze the bag of grated coconut with every addition of water.
2. Cook coco cream in a frying pan over medium heat until oil and latik form.
3. The latik should have a delicate, golden yellow color and must not be burnt.
4. Transfer latik into a cool dish separate from oil or further heating will turn the latik to darker shade.
5. Blend cornstarch and sugar thoroughly in a 1-quart bowl and add ¼-cup of coco milk.
6. Boil the rest of the coco milk in a 2-quart saucepan.
7. Add the cornstarch-sugar mixture, stirring with a wire whisk until it boils.
8. Hold for 2 minutes to attain a cooked flavor of the starch.
9. Pour while hot into two oiled cereal dishes. Cool completely.
10. Cut into pie wedges. Garnish each piece with latik.
11. Serve hot or chilled.
Dried Fruit Cake Bars
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 cup mixed dried fruits
1 cup unsalted butter, melted
1 cup brown sugar, packed
1/2 teaspoon vanilla extract
1 tablespoon honey
3/4 cup chopped nuts (we used walnuts and cashews)
1 Preheat oven to 350ºF. Grease and line a 9×13-inch pan with parchment paper. Set aside.?
2 Sift together flour, salt, ground cinnamon, and baking powder. Divide in half.
3 Dredge dried fruits in half of the flour mixture.
4 In a bowl, combine melted butter, brown sugar, eggs, and vanilla extract. Add honey, then stir in remaining flour mixture. Fold in dried fruits and nuts.
5 Transfer mixture to prepared pan. Bake for 35 to 40 minutes. Cool before slicing into bars.
• Dried mangoes, coconut, bananas, and pineapples were used in this recipe.
• To give as gifts, first wrap bars in aluminum foil then in colored cellophane
Make the brine: Prepare the brining solution by mixing together 2 liters water, 4 teaspoons curing salt, 3 cups salt, and 1 cup brown sugar, until the salts and sugar are completely dissolved.
Submerge 1 to 1.5 kilos pork pigue or kasim with fat in the brining solution for at least 5 days and place the container in the refrigerator. Make sure the container is sealed well and that you place it on the top shelf of the refrigerator to prevent anything from dripping into the container.
Make the ham: After 5 days of brining, rinse the meat with tap water to wash off some of the saltiness from the meat. With paper towels, pat the meat dry, place it on a roasting rack, and let it dry inside the refrigerator for at least 2 hours. In a large pot, heat the braising liquid. When it is completely heated, gently put the meat in the pot. Cook the meat in this liquid for about 1 hour, gently pouring liquid over the meat with the use of a ladle every few minutes.
Preheat oven to 350 degrees F. Braise the meat in the oven for 1 to 1 1/2 hours. Take the meat out of the liquid and gently score the fat off the pork.
Raise oven temperature to 500 degrees F. Place the meat in a roasting rack, fat side up, and put it back in the oven until it turns golden brown, about 15 minutes. When the meat has turned a dark golden brown, take it out of the oven and let it rest for a few minutes.
When the meat has turned a dark golden brown, take it out of the oven and let it rest for a few minutes. Slice the meat according to your preferred thickness.
Make the braising liquid and ham glaze: In a pot, combine 1/2 cup brown sugar, 4 cups pineapple juice, 1/2 cup rum, 1 bay leaf, 10 cloves, 1 1/2 tablespoons garlic (minced), and 10 whole peppercorns, and simmer on low heat for 20 minutes. Braise meat. After taking meat out of the braising liquid, continue cooking the liquid on low heat until reduced to less than half – this is the ham glaze. Stir constantly to prevent any thick liquid from sticking to the bottom of the pot.
Pour the glaze over the meat before serving. Serve on the side for guests who may wish to have more.