RECIPES
Preserved Langka
Ingredients:
½ kilo langka fruit
2 cups sugar
1 cup water
Procedure:
1. Remove seeds of langka fruit.
2. Boil 2 cups sugar and 1 cup water until thick.
3. Add langka.
4. Cook for few minutes until done or transparent.
Note: You can use saba banana, camote using the same measurements
Pineapple Jam
Ingredients:
2 cups chopped pineapple
2 cups refined sugar
Procedure:
1. Cook 2 cups chopped pineapple and 2 cups sugar until slightly thick.
2. Put in sterilized jar.
Note: You can use mango using the same measurements
Pickled Ampalaya
Ingredients:
I kilo ampalaya
2 cups vinegar
3 cups sugar
½ cup sliced ginger
2 1/2 tbsps salt
Procedure:
1. Wash and cut ampalaya into strips, 1/2 in thick and 1 ½ inches long.
2. Boil 2 cups vinegar, 3 cups sugar, salt and ginger for five minutes.
3. Add ampalaya and let boil for five minutes.
4. Separate ampalaya from the boiled mixture and let cool.
5. Mix and pack in sterilized bottles.
Note: You can use Eggplant, Papaya using the same measurements.
Pickled Papaya
Ingredients:
2 medium sized green papaya
1 pc carrot
2 pcs bell pepper
1 large pc ginger
2 cups vinegar
3 cups sugar
1 cup salt
Procedure:
1. Peel, slice papaya and remove seeds.
2. Grate papaya using a small holed grater.
3. Mashed with 2 tbsps. salt.
4. Squeeze with the use of a fishnet or unbleached musklin (katsa). Do not
wash.
5. Flake and spread on a tray.
6. Slice carrots, bell pepper, ginger into strips.
7. Boil 2 cups vinegar, 3 cups sugar, 2 tbsps salt and ginger for 5 minutes.
8. Add carrots, bell pepper, onion, garlic and boil for 3 minutes.
9. Remove from stove.
10. Separate vegetables from vinegar and let cool.
11. Mix together when cold and add papaya.
12. Taste, add sugar or salt if necessary. If you want to add more vinegar,
boil it first.
Tocino 1
Ingredients:
1 kilo sliced pork or chicken.
1 cup sugar
2 tbsps salt
Procedure:
1. Wash pork.
2. Sprinkle sugar and salt
3. Mashed thoroughly until the sugar and salt dissolve.
4. Pack and refrigerate.
Longganisa
Ingredients:
1 kilo ground pork or chicken breast
1 cup sugar
3 tbsps soy sauce
2 cloves garlic
1 tbsps black pepper
2 tbsps salt
Procedure:
1. Mix all ingredients thoroughly.
2. Wrap in cut write or plastic.
3. Pack in plastic and refrigerate.
Salted Eggs
Ingredients:
12 pcs eggs (itik or chicken)
6 cups salt
6 cups water Jar
Procedure:
1. Wash eggs.
2. Boil salt and water for 10 minutes and stir constantly.
3. Let it cool.
4. Place in a jar, bottle or plastic container.
5. Soak the eggs for two weeks.
6. Cover tightly.
Tinapang Tilapia
Ingredients:
I kilo tilapia
I tbsp. salt
5 cups water
Procedure:
1. Clean the tilapia.
2. Boil 5 cups water, 1 tbsp salt and tilapia in a frying pan until done.
3. Sundry for 15 minutes.
4. Prepare an improvised oven (big biscuit can) with sawdust, metal grill
and cover.
5. Open one side of the can from top halfway. Light up sawdust. Place the
tilapia on the grill.
6. Cover the opening of the can to contain smoke inside.
7. Remove from the improvised oven when scales of tilapia turns brownish.
8. Pack in plastic zip. Remove air using a straw.
Flory Eleria’s Homemade Ham
Ingredients:
Curing Mixture Marinade
1kg boneless pig ham (pique) ½ cup sugar
3 tbsp. coarse salt 1 cup pineapple juice
¾ cup brown sugar 1 cup water
½ tsp. Prague powder
Spices:
Cloves (3-4 pieces) laurel leaf
Peppercorn a piece of cinnamon bark
Procedure:
1. Combine the curing mixture.
2. Rub all over the surface of the meat.
3. Roll up and tie around the length for a shapely cured product.
4. Refrigerate for 2-3 days.
5. Marinate.
6. Boil or bake till done.
7. When almost dry, baste juice all over
ham.
8. Slice and serve.
Tocino 2
Ingredients:
1 kilo pork liempo
3 ½ tablespoons salt
3 tablespoons sugar
¾ teaspoons potassium
1 tablet (500mg) ground ascorbic acid
Procedure:
1. Slice the pork thinly in strips.
2. Rub the mixture on both sides.
3. Place in plastic bags.
4. Cure in the refrigerator for 5-10 days.
Beef Tapa
Ingredients:
1 kilo beef, cut thinly 1 ½ tsps. soy sauce
1 ½ tablespoons salt black pepper
1 ½ tablespoons vinegar 1 tablespoon sugar
Procedure:
1. Soak the beef in the mixture overnight.
2. The following day, skewer the meat on
bamboo sticks and dry under the sun.
Mango Chutney
Ingredients:
3 cups vinegar
8 cups brown sugar
3 small boxes of raisins
8 cups of sliced mature but not ripe mangoes
3 segments of garlic
1 tablespoon salt
1 large piece of ginger
Procedure:
1. Boil vinegar, salt, and brown sugar.
2. Strain and boil again for another 15 minutes.
3. Add the sliced mangoes and continue boiling until soft.
4. Add the raisins, sliced garlic, and boil for 5 minutes.
5. Finally, add the sliced ginger and boil until thick.
6. Pack in well-sterilized jars and seal tightly.
Pickled Turnip
Ingredients:
6 cups of sliced turnips
3 segments of garlic
3 red or green peppers (big)
2 hot peppers
1 piece of ginger (small0
3 cups of vinegar
1 cup of sugar
1 tablespoon of salt
Procedure:
1. Pare and slice the turnips thinly in strips.
2. Soak in water with salt overnight.
3. Wash and strain the turnips the next day.
4. Slice the garlic, pepper, and ginger and arrange in a sterilized jar.
5. Pour the boiled solution over the food in the jar, seal tightly.
Pickled Bamboo Shoots
Ingredients:
4 cups of bamboo shoots
2 red pepper
1 piece ginger
2 segments of garlic
1 hot pepper
8 native onions
4 cups vinegar
1 cup sugar
Procedure:
1. Slice the bamboo shoots thinly.
2. Soak overnight in water with salt.
3. Boil the bamboo shoots the next day until tender.
4. Strain and arrange in a sterilized jar with the rest of the ingredients.
5. Prepare a solution of 4 cups vinegar and 1 cup sugar. Let boil..
6. Pour over the food in the jar and seal tightly.
Skinless Longganisa
Ingredients:
1 kilo ground pork
1 teaspoon ground pepper
1 teaspoon salt
2 tablespoons soy sauce
1 teaspoon garlic (pounded)
3 tablespoons sugar
Cut wrap
Procedure:
1. Mix all ingredients.
2. Wrap ½ tablespoon mixture individually in cut wrap.
3. Refrigerate. Fry before serving.
