Food Business Archive

How to Make Pork Chicharon

How to make pork chicharon. Chicharon also called pork cracklings are usually made with different cuts of pork, but sometimes made with ram meat. The pork rind type is the skin of the pork after it has been seasoned and deep fried. Chicharon is usually eaten with vinegar or with bagoong, lechon liver sauce, or [&hellip

Read More…

Instant Salabat made easier and tastier

Every Pinoy has probably heard and tasted Salabat. This herbal drink, known to remedy sore throat and stomache ache, is basically a hot ginger tea with a tangy flavor and can be drank by itself or with a pinch of sugar or a freshly squeeze of calamansi. Traditionally, this tea goes through a rigourous preparation [&hellip

Read More…

How to Make Dessicated Coconut

Coconut has been the staple food of people in many parts of Asia and Pacific Islands. The dehydrated shredded flesh of coconut known as desiccated coconut is often used as a substitute to grated coconut in food preparations such as curries, cakes, sweets and chutneys

Read More…

UP Visayas Develops Low-Salt Fish Sauce from Mussel

Functional food is currently one of the fast growing segments of the food industry. It contains both essential nutrients and health promoting non-nutrients. However, fish sauce and other fermented food products may not be considered functional food due to its high salt content. Fortunately, a project of the University of the Philippines (UP) Visayas made [&hellip

Read More…

Rice and Corn Recipes

Rice is a plant originally from Southeast Asia, with branching stems ending in a panicle formed of flowers or “spikelets,” from which the grains are formed. While rice is a staple food in the Philippines, the government is pushing for the planting of alternative crops for rice since its production inputs becomes expensive. However, to [&hellip

Read More…

How to Make Kesong Puti (Filipino White Cheese) using Vinegar

Kesong puti is a soft, white cheese similar to cottage cheese that is made from unskimmed carabao’s milk, salt and Rennet or white vinegar. It has a soft, close texture and slight salty taste. Here’s the recipe on how to make kesong puti or the Filipino white cheese using vinegar. Kesong puti has a shelf [&hellip

Read More…

How to Make Dinuguan – Pork viscera in blood sauce

Dinuguan (Pork Blood Stew) or Dinardaraan in Ilocano is a Filipino dish usually made from the blood, entrails and meat of a pig. It is sometimes known as “chocolate meat” as the stew has a thick chocolate-like color and consistency. The name “dinuguan” is derived from the Filipino word “dugo”, meaning blood. Likewise, in Ilocano, [&hellip

Read More…

How to Make Coco Kropeck

Kropeck is a chichiria that has a similar crunchiness and crispiness of chicharon. It is usually made from shrimp but is now having a lot of variants. One famous variant is the Coco kropeck that uses coconut meat to create this crispy and delicious snack. Materials: 2 cups rice flour 1/2 cup coconut meal 1/2 [&hellip

Read More…

How to Make Chocolate Crinkles

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 [&hellip

Read More…

Sotanghon with Sausage Recipe

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. 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 [&hellip

Read More…