EntrePinoys Atbp.

Meat Ingredients:

• Duck, whole, dressed

Curing Mix

A. Pumping Pickle, 50°S (for 10kg meat)

• 5 cup Water
• 3 tbsp Phosphate (soluble) Read the rest of this entry »

Meat Ingredients:

• 800g Duck meat, ground
• 200g Duck fat or pork backfat, ground

Curing Mix:

• 1 tbsp Salt, refined
• 1 tsp Phosphate Read the rest of this entry »

Materials:

• shelled peanuts – 1 kg
• cooking oil – 1/2 liter
• refined salt – 1/2 tsp.
• garlic powder – 1/4 tsp.

Utensils: Read the rest of this entry »

Ingredients:

• 5 kg green matured banana (saba variety)
• 1 kg sugar (refined)
• 1 L water
• 6 L oil

Utensils/Supplies Read the rest of this entry »

BANANA PUREE

Procedure:

1. Peel the ripe fruit.
2. Mash or grind with an equal amount of water.
3. Add preservatives (ascorbic, 0.1% and/or citric acid, 0.2%) until it is in uniform consistency.
4. Heat the puree to 82-93°C for 10 minutes. Read the rest of this entry »