Business Diary Philippines » Food Business

How to Make Pork Tocino

Jron — Tue, 07 May 2013 03:18:12 +0000

Pork tocino is a yummy dish that is easy to make. It is made by marinating it with salt, sugar, and saltpeter. Pineapple juice can also be added for a slightly tart flavor. This is also a popular breakfast viand or snack baon among students and office workers. Pork tocino making is also a good business idea to start so you can make an extra income for your family. Below are some ways on how to make your own home-style pork tocino. Pork Tocino Ingredients: 1kg. Pork pigue or kasim, with or without skin. Boneless, sliced 1/4 inch thick 2 tbsps. salt 5-8 tbsps. sugar 1 tbsp. rhum or gin 1/4 to 1/2 tsp. prague powder 1 tsp. vetsin (optional) 1/2 Tablet ascorbic acid (250 mg) Utensils mixing bowl measuring spoons knife weighing scale chopping board Procedure: 1. Slice meat to about 0.63 cm (1/4 inch) thick. 2. Mix all above ingredients for curing. 3. Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing mixture. 4. Arrange the pieces in a bowl and cover. 5. Keep at room temperature for 12 hours or in the refrigerator for 3 days to cure (the slices may be dried under the sun after curing to prolong shelf life). Packaging materials: Polyethylene bags: Size – 6" x 12"; Thickness – 0.003 Styrofoam, rectangular in shape with cling on top Homemade Pork Tocino Ingredients: 2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick 2 tablespoons of anise wine 2 tablespoon of annatto water 2 tablespoon of salt 2 tablespoon cooking oil 4 tablespoon of sugar 1/8 teaspoon of salitre (saltpeter) Procedure 1. Combine all the ingredients in a shallow pan except for the pork. 2. Sprinkle the mixture onto the pork and make sure that it is distributed evenly. 3. Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork. 4. To cook, just put a little water in a skillet and add the pork and fry it until done. Buy all the ingredients at: Ultima Entrepinoy Forum Center Nutrition Foundation of the Philippines Bldg. #107 E. Rodriguez Sr. Ave., Quezon City Tel: 411-1349; 742-0826; 742-7866 Email: lulu_sfmh@yahoo.com Web: www.spicesandfoodmix.com

How to Make Kalabasa (Squash) Leche Flan

Jron — Wed, 27 Mar 2013 22:48:47 +0000

Squash or Kalabasa in Filipino is generally used as vegetable in cooking. But now, through a simple food processing technique, kalabasa can now be made into a delightful treat served after meals. Kalabasa Leche Flan Materials Needed: For every cup of mashed kalabasa. 1 cup condensed milk 1 egg 1/4 tsp vanilla 2 heaping teaspoon brown sugar to be caramelized Procedure: 1. Peel the kalabasa and boil for 20 minutes. Mash thoroughly using a fork. 2. Combine the mashed mixture, milk, egg and vanilla. 4. Caramelize the brown sugar and line the pan mold. 5. Pour the mixture into the lined pan mold and cover with aluminum foil or plastic. 6. Steam in hot water (double boiler) for 25 minutes or until done. Source: Philippine Farmers' Journal June 1982

How to Make Cooking Oil and Cheese from Coconut Milk

Jron — Wed, 27 Mar 2013 02:32:49 +0000

This is a simple procedure on how to make cooking oil and cheese using coconut milk. Coconut cooking oil and coconut cheese making. COOKING OIL Procedure: 1. Weigh the grated coconut and press by the hands in a cheesecloth to extract the cream. Set aside. 2. To the second extraction, add 1 liter of water for every kilo of grated coconut. 3. Repeat extraction, reducing the water added to 1/2 as previously added. 4. Combine the second, third extractions, strain through a cheesecloth, measure and set aside. 5. Prepare the saturated salt solution: 37 cups salt for every 100 gms. water or2 cups salt for every litter water. Strain. 6. Combine the saturated salt solution with the second and third extraction, mix thoroughly for 15 minutes. 7. Transfer to a clear container with a drain at the bottom and allow the cream to separate from the skin for half an hour. 8. Remove the lower layer and repeat No. 6. Set aside salt washings. 9. Add water to the cream (after salt washing): 1 part water for every 3 parts cream and mix thoroughly for 15 minutes. 10. Let stand for 30 minutes or until the cream separate from the water. Remove the cream and repeat the washing operations. 11. Heat the washed cream until the jelly-like brown proteinaceous mass separates from the oil. Cheese Making 1. Collect the "salt washings" obtained from producing the cooking oil. 2. Allow the solution to form "curds" by means of heating. 3. Dry the curd portion in a cheesecloth. Wrap in plastic bags and store in refrigerator. The protein content of the cheese obtained from coco cream is 33.19%. Storage life will last for 6-7 days when refrigerated. Source: Teknotulong

How to Make Crispy Dilis

Jron — Tue, 26 Mar 2013 00:04:55 +0000

Dried dilis is made crispy by deep frying toasted dilis coated with cornstarch. Crispy dilis is tastier compared to dried dilis and is eaten directly from the pack. Crispy dilis makes a good snack, pulutan or viand and you can also make money by selling crispy dilis to your friends and neighbors. Crispy Dilis Materials: Dried dilis Egg yolk Cornstarch Cooking oil Spices (black pepper, siling labuyo, salt, vetsin) to taste Equipment: Toaster Frying pan Procedure: 1. Toast dried "dilis" and set aside to cool. 2. Coat cooled "dilis" first with the mixture of salt, beaten egg yolk, vetsin and spices; and then with cornstarch 3. Deep fry the coated "dilis" for a few seconds. 4. Cool and pack in polyethylene bags. Source: Industrial Technology Development Institute (DOST)

How to Make Malunggay Capsule and Tea for Business

Jron — Fri, 01 Mar 2013 11:41:18 +0000

For those who want to preserve their malunggay leaves, this kind of material can be processed into tea and food supplement in form of capsules. This processing technology is a way to preserve the harvested malunggay leaves. The Bureau of Plant Industry through its Malunggay Technical Team developed this technology to be simple and economical. From the malunggay plant, we have been able to derive antibiotic’s, medicines to treat arthritis, rheumatism, gout, cramp, boils, sexually transmitted disease and has also been known to help lower cholesterol in people. Traditionally the leaves are being used by lactating mothers as a stimulant for them to improve production of breast milk. Usually it is prepared in soup form but now with the advent of capsules and tea, options for the intake of malunggay has widened. Processing the Malunggay are as follows: A. Harvesting. Harvest 2-3 young green compound leaves that show no signs of yellowing. Place collected leaves in a tray and transport them in a drying shade. B. Sorting and Cleaning. Immediately after harvest, clean and sort out collected the leaves from unnecessary materials such as dust and other foreign particles. C. Air-Drying. Lay out the leaves on a clean sheet of paper for 2-3 days. Manila paper, bond papers, and other similar materials can be used as the drying mat of the foliage. Do not sun dry for it would destroy Vitamins and minerals. Expect for the weight of leaves to decrease after drying. After the drying time, shake off the leaflets from the leaf petioles. The leaves will naturally fall-off or detach from the petiole. D. Shaking in screen or basket. Shake the dried leaves by using a 0.2-0.3cm fine mesh to remove leaf petiole that was shed out during the drying period. This process will eliminate other unnecessary materials that were incorporated in the dried leaves during the drying period. E. Pan Roasting. It is recommended to roast the leaves to further reduce the moisture and sanitize the leaf materials. This is done by constantly turning over the air dried leaves for 2-3 minutes the in a pan over a low fire. This process also helps preserve the leaves and improve the tea’s flavor. Be careful not to overcook the leaves. Place the roasted leaves in a transparent plastic bag, tighten the bag and crush the bag until the leaflets are broken into tiny powder particles. F. Storage. Storage conditions affect Malunggay tea quality and flavor. As much as possible do not expose the material directly to sun and air. Pack and store the leaves in a cool, dry, dark place in air-tight containers like glass jars. How to make Malunggay Capsules To make food supplement in form of a capsule, powder the roasted malunggay leaves by using a kitchen food processor or blender. Empty capsules can be bought from drug stores. Fill-in the empty capsules manually with the powdered leaves. If mass production is desired, a capsuling machine can be used. It is recommended that in manual procedure, our hands should be sanitized with alcohol. Place the filled-in capsules in amber bottles or any appropriate container. Small transparent plastic bags can also be used as packaging materials for the malunggay capsule. The finished product should be stored in a dry place or in a refrigerator, just ensure that our product is kept dried. These malunggay capsules are now ready to be taken orally as a natural food supplement. Brewed Malunggay Tea To make a tea, place half a teaspoonful of crushed dried leaves of malunggay in a tea bag. Empty tea bags can be bought from food processing stores or sometimes Chinese drug stores. Seal the bag using a mechanical sealer or a small stapler. Ingredients 1 malunggay tea bag 1 cup of hot water Procedure Bring the water to boiling point and add enough water to submerge the malunggay tea bags and let it sit for a few seconds before pouring out the water. Add hot water and let the malunggay tea leaves steep for 1-3 minutes. Brewed Malunggay Iced Tea Ingredients 1 malunggay tea bag 1 cup/glass of water with ice 1 tsp sugar or honey Procedure Bring the water to boiling point and add enough water to submerge the malunggay tea leaves and let it sit for a few seconds before pouring out the water. Add hot water and let the malunggay tea bag steep for 1-3 minutes. Place unrefined sugar or honey into a second tea pot if desired. Pour the hot tea into the tea pot and stir. Place ice in cups or glass and pour the hot tea into it. Let the tea cool for a few minutes before drinking. Add ice to have a cold drink. Source: biotechforlife.com.ph

How to Make Buko Pie

Jron — Sat, 19 Jan 2013 22:52:38 +0000

A pie is made of baked or unbaked crust and a variety of fillings that may either be cooked or uncooked. It can either be a dessert, a snack, or a main dish depending on its filling. It is a convenient and easy-to-prepare food. Pies can be filled with meat mixtures and can be served as a main dish or a snack. They can also be filled with something sweet like fruits, custards, beaten eggs, or cream. Buko pie is a traditional Filipino baked young-coconut (malauhog) custard pie. Buko Pie Ingredients: For the crust: 2 cups sifted all-purpose flour 1/2 cup margarine 1/3 cup water For the filling: 2-3 cups grated buko 1 1/2 cups milk 1/2 cup sugar 2 tbsp. gelatin 3 egg yolks 1/4 cup butter 1/3 cup cornstarch Procedure: 1. Prepare the crust. Put flour in a bowl and add the margarine. Pour water into the bowl. Form dough into a ball and divide into two. One should be bigger than the other. 2. Place the bigger ball between two floured sheets of wax paper. Roll out. Invert into an 8-inch pie plate. Fit well, making sure the crust also covers the sides of the pie plate. Bake in a 350^oF oven for 20 minutes. 3. Prepare the filling. Place all ingredients in a saucepan and cook over low heat until creamy. Let it cool a bit. 4. Pour filling over the crust and spread evenly. 5. Roll out remaining dough and invert over the pie. Trim the sides and press down on the edges to seal. You can also cut the rolled out dough in strips and form the top crust into a lattice design. 6. Bake for another 10 minutes or until the top part turns golden brown. For a glossy finish, brush top with beaten egg white before baking. Buko Pie -2 Crust: 2 cups all-purpose flour 1 tsp. salt 2/3 cup shortening 1 piece eggyolk 1 tsp. vinegar 1/4 cup ice water Filling: 4 cups coconut meat 1 cup coconut water 1 300 ml. can Sweetened Condensed Milk 2/3 cup cornstarch Buko Pie Cooking Instructions: 1. Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter. 2. Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled. 3. 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. 4. Fit dough into a pie plate, letting sides hang. 5. Roll out remaining dough for the crust. 6. Set aside. 7. Combine filling ingredients in a thick saucepan. 8. Cook stirring constantly until thickened. Cool then pour into prepared crust. 9. Cover with top crust; flute or crimp edges together to seal. 10. Bake for 1 hr. at 425 degrees F. Buko Pie -3 Ingredients: CRUST 2 cup all purpose flour 1 teaspoon salt 1/2 cup corn oil 1 tablespoon water FILLING 3 1 /3 cup buko, young coconut 1/2 cup white sugar 1/2 cup evaporated milk 1/4 cup cornstarch 1/4 cup cheese, grated How to make buko pie 1. To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. 2. Sprinkle with water. Continue “cutting” with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. 3. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. 4. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown FILLING 1. Combine all ingredients except cheese and cook over low heat. 2. Continue stirring until thick. Pour mixture into pastry-lined pie pan. 3. Top filling with the second crust. Seal ends all around with a fork. 4. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top. 5. Bake for additional 5 minutes. Serves 8. Buko Pie -4 Ingredients: 2 cups all-purpose flour 1/3 cup butter 1 teaspoon salt 1/3 cup vegetable shortening 6 to 8 tablespoons cold water 2 cups young coconut meat 3/4 cup granulated white sugar 1/2 cup cornstarch diluted in 1/2 cup young coconut water 1/2 cup evaporated milk Cooking procedure: 1. Create the crust 1.1 Combine flour and salt then mix using a balloon whisk. 1.2 Add butter and shortening then mix using a pastry mixer. 1.3 Gradually add cold water a tablespoon at a time while mixing the ingredients. 1.4 When everything is completely mixed, gather the mixture and divide into two equal parts. 1.5 In a flat surface flatten each of the dough and roll using a rolling pin until wide enough to fit an eight or nine inch cake pan. Note: Sprinkle flour over the flat surface to prevent the dough from sticking or use a silicon mat. 1.6 Arrange the first dough over the cake pan. This will be the base. 1.7 Set the second flattened dough aside. This will be needed after arranging the filling in the cake pan. 2. Make the filling 2.1 Heat a saucepan and pour-in the milk. Let boil. 2.2 Add the granulated white sugar and stir. 2.3 Put-in the young coconut meat and cook for 3 minutes. 2.4 Pour-in the cornstarch diluted in young coconut water and stir thoroughly while cooking. Cook until the texture thickens. 2.5 Turn-off the heat and allow the mixture to cool down. 3. Preheat oven to 375 degrees Fahrenheit. 4. Arrange the cooked filling in the cake pan. 5. Put the second crust over the filling and seal the sides. 6. Create holes on the secondary crust using a fork. This will serve as exhaust vents that will prevent the crust from deforming. 7. Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time may vary; make sure to check the color of the crust to determine if baking is complete. 8. Let cool and serve. Buko Pie -5 Ingredients 1 fresh young coconut, drained with meat removed and chopped 2 (12 fluid ounce) cans evaporated milk 1 (14 ounce) can sweetened condensed milk 4 eggs, beaten 1/4 cup white sugar 1 pinch salt Directions 1. Preheat an oven to 350 degrees F (175 degrees C). 2. Stir the coconut, evaporated milk, sweetened condensed milk, eggs, sugar, and salt together in a bowl; pour into a round 3-quart baking dish. Set the baking dish into a large roasting pan. Pour enough water into the bottom of the roasting pan to fill about halfway up the side of the baking dish. Carefully move to the preheated oven. 3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Allow to cool completely before serving. Sources: pinoyrecipe.net, filipinovegetarianrecipe.com, panlasangpinoy.co, allrecipes.com

How to Make Banana Cake

Jron — Sat, 19 Jan 2013 22:12:08 +0000

Banana cakes are baked goods made from mashed banana, flour, sugar, leavening agents, milk, eggs, shortening, and flavoring. Baking banana cakes can be a good source of income. During special occasions like birthdays, anniversaries and parties, you could make an additional income if you know how to bake a cake yourself. Banana Cake Ingredients: 1/2 cup butter 2 cups sifted flour 1 1/2 cups refined sugar 2 whole eggs 1 tsp. baking soda 1/4 salt 1 cup mashed banana (lakatan/bungulan) 1 tsp. vanilla flavor 1/2 cup sour milk (add 1 tbsp. of vinegar to evaporated milk to make 1/2 cup) Procedure: 1. Sift flour, baking soda, and salt together. Set mixture aside. 2. Cream butter and add sugar gradually. Cream well. 3. Add eggs one at a time and beat well. 4. Add mashed banana and vanilla, then mix well. 5. Beat dry ingredients alternately with milk until it becomes smooth. 6. Pour into an 8"x8"x2" pan lined with wax paper. Level off batter with a rubber scraper. 7. Bake in an oven preheated at 350^oF for 45 minutes or until done. 8. Cool cake. Variations include using other fruits or vegetables that are also attractive additions to your homemade healthy cakes.

How to Make Chocolate Crinkles

Jron — Thu, 17 Jan 2013 22:35:04 +0000

Cookies are small, sweet, and flat cakes. They come in various shapes, flavors, and appearances. Cookies are prepared and served in different ways-thick, thin, dark-colored, flavored with fruits or nuts. Some even have frosting and toppings to add more color and taste. Chocolate Crinkles Ingredients: 3/4 cup oil or 3/4 cup melted butter 2 cups sugar 4 whole eggs 1 1/4 cups cocoa powder 3 cups all-purpose flour 2 1/2 tbsp. baking powder 1/2 tsp. salt confectioner's sugar Procedure: 1. Preheat the oven to 350^oF. Prepare two cookie sheets. 2. In a bowl, combine all the ingredients well. 3. Form the dough into 1-inch balls. Roll in confectioner's sugar, then, put them in the cookie sheets. 4. Bake for 10-15 minutes or until cookie cracks on top. Do not overbake. The center should remain soft. You can make money by selling these homemade chocolate crinkles to your friends, neighbors, or you can set up a booth selling different kinds of homemade cookies.

How to Make Tahu from Coconut Milk

Jron — Wed, 16 Jan 2013 22:13:19 +0000

The original "tahu" made from soybean milk is a favorite snack food to both children and adults. However, a substitute material like coconut, can also be used in making "tahu". The use of agar-agar (gulaman) and whole coconut milk produced rich, creamy, and milky-white product similar in appearance and taste with that of soybean milk "tahu". Coconut Tahu 1. Mix equal parts of the pure coconut milk and water, then heat 2. Meanwhile, dissolve and heat 1/4 bar of gulaman. Strain and add this to the mixture heated from 60-75^oC with continuous stirring for 20 minutes. 3. Pour the liquid in a container, let cool to gel. For the syrup, mix 2 cups water with 1 cup brown sugar or panutsa, then heat until it becomes sticky. Developed by NIST researchers Nelmarie G. Baquiran, Rosario T. Genato and Olympia N. Gonzales Source: Health & Home, January 1981

How to Make Instant-Dry Tokwa

Jron — Mon, 14 Jan 2013 22:19:02 +0000

Tokwa, a firm curd made of soybean milk, is one of the world's most popular sources of low-cost protein. It is used in many of the favorite Oriental and western delicacies including vegetable and noodle preparations, sauteed dishes, barbecue and deep-fried specialties. It is golden-yellow in color with 58-60 percent protein and 5 percent moisture. Instant Tokwa 1. Soak the soybeans overnight, wash and clean. Grind the beans with a grinder or a blender. 2. Add 7 liters of water for every 3 cups of fresh beans used. Mix well. 3. Extract the soymilk from the puree using a cheesecloth, then cook for 10 minutes. Cool the milk and add 3/4 cup vinegar as coagulant. For larger production, use calcium chloride or magnesium sulfate. 4. Mold and press the curd produced for an hour using a wooden presser. Slice the tokwa to desired sizes. 5. Freeze the tokwa for one week. Thaw, then press lightly to remove excess water, and soak in baking soda solution for a minute. Repress and then dry very well using an improvised drier at 60^o, or under the sun. To rehydrate or cook, soak tokwa either in tap water for an hour, or in hot water for only 3-5 minutes. Tokwa Dish Rolled in the rehydrated tokwa in cornstarch, then deep-fry in vegetable oil for 1-2 minutes. Served with condiment made up of soy sauce, vinegar and garlic. Developed by NIST food researchers Ava Holazo, Erlinda Punzalan and Olympia N. Gonzales Source: Health & Home, January 1981