Meat Ingredients: 800g Duck meat, ground 200g Duck fat or pork backfat, ground Curing Mix: 1 tbsp Salt, refined 1 tsp Phosphate 1/4 cup Water Seasoning/spices 1 tbsp Sugar, refined 1 tsp Celery powder 1/2 cup Onion, fresh chopped 1 tbsp Garlic, chopped 1/2 tbsp Black pepper, ground 2 tbsp Skimmed milk 1/4 cup All-purpose
Materials: shelled peanuts – 1 kg cooking oil – 1/2 liter refined salt – 1/2 tsp. garlic powder – 1/4 tsp. Utensils: measuring cups measuring spoons carajay ladle colander basin stove weighing scale Procedure: Soak the peanuts in boiled water for 5-10 minutes. Take out from boiled water and place peanuts in basin with tap
Sayote or chayote is a climbing plant that can rise as high as 12 meters. Its leaves are heart-shaped, 10-25 cm wide and with tendrils on the stem. The flowers are cream-colored or somewhat green that come out beneath a leaf or branch. If the plant is male, the flowers are in cluster; if female,
There are two kinds of cucumber: one is for preserving and the other is for serving raw as salad. The one for serving is short and plump with white or black spikes, dark green in color that turns whitish at the ends. If the spikes are white, these turn yellow or white as they mature.
Ingredients: 5 kg Green matured banana (saba variety) 1 kg Sugar (refined) 1 L Water 6 L Oil Utensils/Supplies Knife (stainless) Stove Chopping board Absorbent paper Banana slicer Measuring cup Strainer/ladle Carajay Colander Plastic sealer Basin/mixing bowl Thermometer (100 – 250°C) Weighing scale Packaging Materiaks : PE/PP bags Procedure: Prepare 50% sugar solution. Mix 1