COCO JAM PAPAYA MIXED PICKLES

Ingredients: Ingredients:
1 ½ cups refined sugar
5 cups coconut milk
1 1/2 cups vinegar
2 ½ cups brown sugar
10 pieces small sized papaya
1 1/3 cups glucose
½ kilo carrots
½ kilo sweet pepper
Materials: ½ kilo onions
Grater 1 medium size ginger
Cooking utensils 4 teaspoon salt (as needed)
Sterilized jars
Materials
Cooking utensils
Procedure: Sterilized jars
1. Grate coconut
2. Squeeze up to 5 cups of coconut milk by using a minimum Procedure:
amount of water. 1. Prepare pickling solution by boiling sugar and vinegar.
3. Boil milk extract slowly until soft curds and oily streaks appear Set aside
on the surface. 2. Peel papaya, remove seeds, and cut into small pieces.
4. Add sugar and boil for 20 minutes more 3. Sprinkle salt on papaya and squeeze out juice that gives
5. Add glucose. Boil in low fire for 45 minutes or until jam milkfish taste.
consistency is reached, stirring constantly. 4. Cut carrots, sweet pepper, and onions into small pieces.
6. Cool mixture 5. Mix papaya and other vegetables and pack loosely in
7. Pour into jars then seal. sterilized jars.
6. Pour the hot pickling solution into jars of vegetables
7. Store at room temperature.
 Procedure:

SKINLESS LONGGANISA 1. Select good quality raw materials. Ground

2. Measure/ weigh ingredients, separating curing ingredients and
seasoning/ and spices.
Ingredients: 3. Mix the curing ingredients with meat until well blended. Add the
rest of the ingredients, seasonings and spices. Mix again until
1 kgs. Meat well blended.
4. Cure either at room temperature for 8 hours or refrigerated for
Curing Ingredients 1-2 days
1 tbsp salt, refined 5. Wrap in appropriate packaging material, 40-50 grams per piece.
6. Pack in polyethylene bag, store in the freezer.
½ tsp curing salt

1 tsp phosphate dissolved in MALUNGGAY NOODLES

¼ cups water
Mga sangkap:
Seasonings and Spices  3 tasang Gold Medal All Purpose Flour
9-12 tbsp sugar, refined  1 kutsarang Malunggay Powder
 2 itlog
1 tbsp garlic, chopped  1 kutsarang asin

2 tbsp black pepper ground Paraan ng paggawa:

2 tbsp anisado wine  Sa isang mixing bowl paghaluin ang mga sangkap para sa
noodles. Masahin hanggang kuminis.
2 tbsp pineapple juice
 Ipahinga ng 30 minutes habang may takip na masang
MSG masang katsa
 Masahin at padaan ng rolling pin hanggang manipis na
Food color (if desired) manipis o idaan sa pasta machine
 Putulin ng manipis at makitid sa pamamagitan ng
Packaging materials:
matalas na kutsilyo. Magpakulo ng tubig na may kaunting
Ice candy wrapper ( white horse ) asin.
 Ihulog ang noodles hanggang sa maluto. Malamang luto
Polyethylene bags, 6”x 8” na ang noodles kaag lumutang na sa kumukulong tubig.