EntrePinoys Atbp.

How to Make Fish Noodles

It is a nutritious snack item from minced fish. It contains 13.6% protein and a moisture content of below 10%. The most common forms of noodles are boiled, dried and canton style.

Utensils/equipment:

• Noodle machine
• Mixing bowl
• Trays
• Measuring cup
• Measuring spoon

Ingredients:

• 1/2 cup minced fish meat
• 3 cups flour
• 1 cup flour (for dusting)
• 1/2 t lye
• 3 t salt
• 1/4 cup water
• oil (for frying)

Procedures:

1. Sift flour, add minced fish meat, salt and lye, and mix thoroughly.
2. Form into balls.
3. Cut into 4 quarters and pass through the noodle machine for kneading until about 1-2mm thick.
4. Pass through the noodle cutter to form into preferred shape (rounded or flat).
5. Deep fat fry until golden yellow in color.
6. Pack and store at room temperature for future use.

How to Make Spicy Dilis

Utensils/equipment:

• Mixing bowl
• Trays
• Measuring cup
• Measuring spoon
• Frying pan
• Burner

Ingredients:

• 1/4 kilo dried dilis
• 7 T cornstarch
• 1 pc egg
• 1/4 cup brown sugar
• 1/2 - 1 t salt
• 1/2 - 1 t sili labuyo
• cooking oil

Procedures:

1. Select clean dried dilis and place in a mixing bowl.
2. In another bowl, beat egg thoroughly and blend in all the seasoning.
3. Add cornstarch and mix well until all lumps are removed.
4. Pour mixture over dried dilis and stir until each fish is completely coated with the mixture
5. Deep fat dry.
6. Place in a drainer or colander to remove excess fat.

How to Make Smoked Fish

Raw materials: Silinyasi, Tunsoy, Lapad or Tamban

Equipment/utensils:

• Knives, Basin
• Carajay (a frying pan with a rounded bottom like a Wok or a Kawali)
• Smokehouse

Ingredient: Salt

Procedures:

1. Remove gills and make a 0.5 cm slit on the soft belly to remove the internal organs. Wash fish thoroughly to remove the blood, slime and dirt. Drain the fish.
2. Soak fish of 10 to 14 cm for 20 minutes while those of 4.5 cm for 5 minutes at a brine solution of 1 part salt to 3 parts water.
3. Prepare brine solution (1 part salt to 9 parts water. Place in a carajay and let boil. Drop fish into brine and cook at least 3 minutes. Processing time of each species are as follows:
   • Silinyasi - 1.3 to 1.5 minutes
   • Tunsoy and Lapad - 2.5 to 3 minutes
   • Tamban - 3 to 4.5 minutes
4. Sun dry the processed fish for 30 to 46 minutes to remove excess moisture and to stiffen the body.
5. Smoked processed fish for for 1-2 hours or until golden brown in color.
6. Cool and pack the finished product in plastic bag.

For ingredients, training and seminars, contact:

Pinoy Fishmart Multi-Purpose Cooperative
2/F PCA Annex Bldg., Commonwealth Ave.
Diliman, Quezon City
Tel: (02) 929-3118, Fax: (02) 929-7018
Mobile: 0927-9064170
Email: pfontelar@bfar.da.gov.ph, pilar_fontelar@yahoo.com

Part 1 | Part 2 | Part 3 | Part 4

source: Pinoy Fishmart, photo from alibaba.com, thefourseasonsofmylife.com, otopphilippines.gov.ph

This entry was posted on Thursday, December 6th, 2007 at 8:12 am and is filed under Food Processing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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