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Dec 16 2007

How to Make Takudo Waffle and Cacharon - III

Posted by: Leo in Food Processing 1,808 Views

How to Make Takudo

Waffles can be made from takudo (gabi). To make the waffle more attractive, use a fancy cutter with crisscross design to slice the takudo.

Ingredients

  • 5 kilos of takudo
  • basin of water

  • 500 ml cooking oil
  • garlic and salt for seasoning
  • brine solution prepared from a basin of water and 1/2 cup of salt

Materials and Utensils

  • measuring spoon
  • spoon
  • oil strainer
  • vial thermometer
  • peeler
  • beaker
  • ladle
  • katsa cloth
  • tongs
  • weighing scale
  • frying pan
  • drying rack
  • stove

Cooking Procedure

  1. Peel fresh takudo and soak in a basin of water to prevent discoloration. Wash thoroughly.
  2. Cut takudo into waffles with a fancy cutter. If you do not have a fancy cutter, a slicer may be used.
  3. Set aside takudo waffles. Prepare brine solution: dissolve 1/2 cup of salt in small basin filled with clean water. Stir solution until water and salt are thoroughly mixed.
  4. Soak the sliced takudo in the brine solution.
  5. Remove the takudo from solution after 20 minutes. Spread the takudo evenly on a drying rack
  6. Preheat cooking oil to 160°C. Put enough takudo waffle chips in oil strainer.
  7. Dip strainer in heated oil and cook waffles for 4 minutes.
  8. Maintain cooking oil temperature at 160°C.
  9. When the bubbles in the oil recede, the takudo is cooked. Remove takudo from oil.
  10. Spread takudo waffles on piece of katsa or any absorbent materials to remove excess oil.
  11. Fry the reset of the takudo. Be sure to drain excess oil to maintain crispiness. Set aside to cool.
  12. Once cooled, put back the waffles into the strainer and fry again for 2-3 minutes at 160°C. Reduce heat if oil gets very hot. Set aside to cool.
  13. Sprinkle waffles with garlic salt or any spicy seasoning before putting in 30-gram packs.
  14. You can make 43 30-gram packets of takudo waffles from this recipe.

How to Make Cacharon

Cacharon is a nutritious snack prepared from cassava flour. The ingredients for cacharon are easily available and the procedure for its preparation is: (a) mix the cassava chips with other ingredients, (b) steam, (c) dry and make the ready-to-fry strips.

Ingredients

  • 3 cups cassava flour
  • 3/4 tbsp MSG (vetsin)
  • 3/4 tbsp white pepper
  • 2 tbsp fish sauce (bagoong)
  • 2-1/4 cups water
  • 500 ml cooking oil

Utensils

  • measuring cups
  • measuring spoons
  • rubber scraper
  • spatula
  • flour sifter
  • a pair of scissors
  • aluminum tray
  • tongs
  • mixing bowl
  • wooden ladle
  • oil strainer
  • katsa cloth
  • piece of cloth or rug
  • drying rack
  • steamer
  • frying pan
  • stove

Procedure

  1. Sift cassava flour to remove rough flour bits and other foreign particles. Use the aluminum tray to catch the fine flour.
  2. Place 3 cups of sifted cassava flour in mixing bowl.
  3. Mix together fish sauce, MSG and white pepper. Add this to the flour.
  4. Gradually add water to the flour and seasoning. Stir until batter mixture is smooth.
  5. Get a cup of cassava batter and pour into aluminum tray, spreading evenly to edges. Steam for 3 minutes.
  6. Put tray with cooked batter on the drying rack. Wash the aluminum tray before putting on it the next cup of cassava batter. Repeat procedure until all the cassava batter is steamed and dried.
  7. Sundry the pieces of steamed cacharon for 3 days. Once thoroughly dry, cut with a pair of scissors into a small rectangles 3/4″ x 1/2″ in size.
  8. Sundry the cacharon pieces for 1 1/2 days. Once the pieces are brittle and easily cracked, these are ready for frying.
  9. You can deep fry the cacharon for a snack or pack these in plastic as ready-to-fry snack food.
  10. You can derive 9 30-gram packs from this recipe.

Part 1 | Part 2 | Par 3 | Part 4

source: www.tlrc.gov.ph, photo from hungryhamster.blogspot.com


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