EntrePinoys Atbp.

Recipe #1 Ingredients:

• 1/8 kilo Chillies (siling labuyo)
• 3 tablespoons cooking oil
• 2 cloves garlic, peeled and minced
• Dried shrimp or meat finely chopped or grind (adds more flavor but optional)

Cooking Instruction:

• Combine chopped chillies, dried shrimp or meat and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

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Ingredients:

• 3 cups mashed pineapple (ripe/over-ripe, cores, fillings and trimmings)
• 9 cups water
• 2 cups refined sugar
• ½ tsp yeast
• 2 cups mother vinegar

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Pineapple Marmalade

1. Weigh rareripe pineapple. Wash it 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.
4. Wash it thoroughly.
5. Slice/Chop the fruit finely.
6. Add sugar and previously boiled thin slices of calamansi rind (5 parts fruit: 5 parts sugar: 1 part calamansi rind). Read the rest of this entry »

Equipment needed:

• Pressure Cooker, Oven
• Corn Grinder
• Measuring Spoons and Cups
• Baking Tins
• Mixing bow!
• Laddie, Spatula

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Eucheuma and kappaphycus spp. are red seaweed, which are considered the number export winners in the country. These species are top sources for the carrageenan substance, for food industries in the manufacture of jellies, ice cream, sauce, frozen food (ham, sausage, chocolate,etc) and other non-food products such as personal care, cosmetics, pharmaceuticals,rubber products,textiles as additives.

These seaweeds are also commonly used as direct food for the locals prepared as salad with crushed green mango, tomatoes, onions & salt.Product preparation on these seaweeds resulted that it can be processed as “Seaweed Pickles” that could last for 5-9 months. Read the rest of this entry »