EntrePinoys Atbp.

Procedure:

1. Weigh rareripe pineapple. Remove the crown. Wash pineapple thoroughly in tap water.
2. Soak in chlorinated water (200 ppm) for 10 minutes to reduce microbial load. Drain.
3. Peel the fruits and remove the eyes and the core.
4. Cut the fruits into desired thickness and shape (or cut it into wedges of about 2 cm thickness or dice it into desired size and thickness).
5. Soak the fruits into hot boiled heavy syrup (1 part water: 1 part sugar) containing citric acid equivalent to 0.3% (3g/liter of syrup), and sodium benzoate, 0.1% (1g/liter of syrup). Read the rest of this entry »

Procedure:

1. Weigh rareripe pineapple. Remove crown. Weigh. Wash pineapple thoroughly in tap water.
2. Soak in chlorinated water (200 ppm)* for 10 minutes to reduce microbial load. Drain.
3. Peel the fruits and remove the eyes and the core.
4. Cut the fruits into wedges of about ½- to 1-inch thickness or dice it into desired size and thickness.
5. Steam blanch the fruit slices for 8 minutes. Cool rapidly in running water. Read the rest of this entry »

FISHBALL SAUCE

Ingredients:

• 1 tbsp Vinegar
• 3 tbsp Soy sauce
• 6 tbsp Sugar
• 2 tbsp Cornstarch
• 1 cup Water Read the rest of this entry »

Ingredients:

• 2 cups pork or chicken broth
• 1/4 cup onions, chopped
• 3 tbsp. sugar
• 2 tbsp. soy sauce
• 1 tbsp. worcestershire sauce
• 1 1/4 tsp. salt
• 1 tsp. garlic, minced Read the rest of this entry »

Jackfruit Tart

The processing of jackfruit tart and jackfruit-flavored pastillas is a technolology developed for small and large-scale food processors. The processes are simple and do not need sophisticated machines and food ingredients.

Crust:

• 1 kg all purpose flour
• 250 gms margarine Read the rest of this entry »