CHAPTER IV

TECHNICAL ASPECT

This study discusses the production processes of the product in a food stall. It

includes the machineries and equipment used in production of the products and other

aspects regarding bringing the raw materials into finished products ready for sale such

as ingredients used, ordering process, stall layout, and the costing products are also

included.

Offered Product

Balachan
• Thin Banana Chips
• Belachan Sauce
Ordering Process

The initiation of the ordering process occurs when customers place snack orders

with the cashier. Following this, the cashier records both the order and payment before

passing them on to the kitchen staff. Subsequently, the kitchen team, composed of a

cook and service staff, proceeds to prepare and serve the orders. Starting with

reheating a precooked sliced banana, then reheating the belacan sauce, the Balachan

is ready to be served. Responsibility for generating daily sales reports lies with the

manager.
 Stall Layout

The Belachan occupies a small location inside Western Mindanao State

University’s Campus A, alongside the lengthy canteen.

Stall Draft Plan 3D Stall Layout Left Front View

3D Stall Layout Top View 3D Stall Layout Right Front View

The Product: Banana Chips with Belachan sauce (Balachan)

The banana chips with belacan sauce offer a unique twist on traditional banana

chips by incorporating the bold and savory flavors of belacan sauce. Unlike regular

banana chips, which are often sweet or plain, this variation adds depth and complexity

to the snack. The ripe bananas are carefully sliced and blanched to achieve the perfect

texture before being fried to a crispy perfection. Meanwhile, the belacan sauce is

prepared by blending shrimp paste with aromatic spices such as chili, shallots, and

garlic, creating a rich and flavorful coating. Once the banana chips are fried to golden

perfection, they are tossed in the belacan sauce, ensuring that each chip is coated

evenly. This innovative snack offers a tantalizing combination of crunchy banana chips

and savory belacan sauce, making it a delightful treat for any occasion. Plus, since all

the ingredients are readily available, production is simple and efficient. Just fry them up

and serve for a unique and delicious snack experience.

Trademark Ingredients

The heart of the Belacan Bliss Coating, this paste is meticulously crafted from

fermented shrimp or krill, lending a robust umami flavor that is characteristic of

Southeast Asian cuisine. Belacan adds depth and complexity to the coating, providing a

savory base that complements the natural sweetness of the banana chips.

Infused with just the right amount of chili, the Belacan Bliss Coating offers a

subtle but satisfying heat that tingles the taste buds without overwhelming them. The

chili infusion adds a layer of complexity to the coating, enhancing its overall flavor profile

and providing a gentle kick of spice that keeps you coming back for more.
 Incorporating the essence of ripe tomatoes, this addition brings a touch of acidity

and brightness to the Belacan Bliss Coating. The subtle tanginess of tomato enhances

the depth of flavor, adding a refreshing contrast to the richness of the belacan paste and

the spiciness of the chili infusion.

The combination of these trademark ingredients creates a coating that is not only

delicious but also unique and memorable. Each component is carefully selected and

balanced to perfection, resulting in a snack that delights the senses and leaves a lasting

impression. With its bold flavors and satisfying crunch, Belacan Bliss Coating

transforms ordinary banana chips into an extraordinary culinary experience.

Ingredients for Banana Chips and Belacan Sauce - (20 servings)

For Banana Chips:

Bananas

Oil for frying

For Belacan Sauce:

Tomato

Belacan paste

Sili labuyo (bird's eye chili)

Magic Sarap (or any other seasoning of your choice)

Salt
Procedure for Banana Chips and Belacan Sauce

Preparation Time: 30 minutes Cooking Time: 20 minutes

Prepare the Banana Chips:

1. Peel the unripe bananas and slice them uniformly using a mandoline slicer or a
sharp knife. Aim for slices around 1-2 mm thick.

2. Heat oil in a deep fryer or a large pot to around 160-180°C (320-356°F).

3. Carefully add the banana slices in batches and fry until they turn golden brown
and crispy.

4. Remove the fried banana chips from the oil and drain excess oil on paper towels.
Set aside.

Prepare the Belacan Sauce:

5. Start by placing the tomatoes and chili in the blender or food processor to blend
them into a smooth paste-like texture.

6. In a pan, heat a little oil over medium to low heat. Add the minced garlic and
onion to the pan and cook until it becomes medium brown.

7. Once the garlic and onion are cooked down, add the tomato and chili paste from
earlier and at least half of the belacan cube. Stir and cook for a few minutes to
allow the flavors to meld together.

8. Sprinkle Magic Sarap (or any seasoning of your choice) and salt to taste. Stir well
to combine all the ingredients.

9. Cook the sauce for a few more minutes until it reaches your desired consistency.
If it's too thick, you can add a splash of water to thin it out.

10. Once the belacan sauce is ready, remove it from the heat and let it cool slightly.

11. Transfer the banana chips with belacan sauce to a serving dish, and serve.