BANANA CHIPS

RAW MATERIALS AND INGGREDIENTS:

Unripe banana (saba)
1 C sugar
4 tbsp. Salt
5 C water
oil for frying

FLAVORING

A. onion powder
B. garlic powder
C. cheese powder

PROCEDURE:

1. wash and peel green matured banana.
2. Slice into chips, soak in syrup for 8 min.
3. Drain, wipe to remove excess liquid by spreading in filter sheets.
4. Fry in cooking oil heated to 2000C for 3-5 min. Cool
5. Dust with cheese powder or onion powder.
6. Pack in container.

 

Note: Longer soaking time will result in the of the unfried slices.

Flavoring- as you wish.

 

 

 

RICE SQUASH ROLL

 

Ingredients

2 cups rice flour (ordinary)
½ cups glutinous rice flour
2 cups squash
1 ½ cup fresh butter
½ tsp. Anise

Filling:

2 cups squash (mashed)
1 cup raw pili
1 sml. Can condensed milk

PROCEDURE:

1. Mix the dry ingredients.
2. Cream butter until soft, add sugar gradually.
3. Add mashed squash and flour mixture, mix until well blended.
4. Spread ½ cup of the mixture on the banana leaves.
5. Put filling over the mixture. Roll and tie on both ends.
6. Steam for 45 minutes.
7. Cool and serve.

 

 

 

BANANA CRACKER

INGREDIENTS:

1 cup banana puree
2-3 cup flour
2 tsp. Salt
3 tbsp. Sugar
1 tsp. Baking powder

PROCEDURE:

1. Mix all the ingredients together
2. Knead the mixture into a smooth and even mass.
3. Roll the kneader cutter onto the dough until it becomes 0.8 mm thick. If kneader cutter is not available bottle and knife can be used.
4. Sprinkle both sides of dough with flour to avoid sticking to the kneader or bottle.
5. Cut into desired shape and size.
6. Fill the pan with oil, Heat to boil, Fry until golden brown.
7. Let it color down on a piece of cheese cloth.
8. Pack in P.E. bag of desired size and seal.

 

 

 

BANANA FRITTERS

Raw Materials:

Unripe saba

BATTER MIXTURE:

1 pc. Egg
1 tbsp. Bagoong
¼ cup flour
dash of black banana pepper and garlic powder

PROCEDURE:

1. Wash and peel banana, Cut into strips, soak in water.
2. Prepare the batter mixture by mixing all he ingredients until well blended.
3. Dip the banana strips into batter mixture.
4. Deep fry until golden brown.
5. Cool and pack.

 

 

 

SQUASH DOUGHNUT

Ingredients:

1 cup boiled squash
3 pcs. Eggyolk
1 cup sugar
4-5 cup flour
¼ cup evaporated milk
1 tsp. Vanilla
4 tbsp. Margarine
1 tbsp. Baking powder

Procedure:

1. Cream butter until; soft. Ad sugar alternately with the eggs.
2. Add milk, vanilla and squash then mix very well.
3. Add flour and baking powder and kneed slightly.
4. Pour in flowed board and flatten with the use of a rolling pin.
5. Cut thru a doughnut cutter.
6. Fry until golden brown.

 

 

 

DRIED UBI POWDER

A. CONTAINER: Use laminated plastic films of high density P.E. bags of suitable thickness or aluminum pouch.
B. QUALITY OF RAW MATERIALS: Ubi tubers for drying should have the distinct violet color and strong ubi aroma when cooked. It should also be free from mechanical damage and diseases.
C. PREPARATION: Wash the tubers thoroughly removing adhering dirt in the space between the tubers. Cut the big tubers into 7.6-10 cm. Leaves the peels intact.
D. PROCESSING: Steam the tubers until cooked and allow to cool. Peel the tubers and removes small roots. Slice thinly or grate over drying trays and dehydrate at 650C. Drying time is around 16 hours for sliced but shorter for grater yams. Allow to cool down to room temperature. Grind the dried chip in a mill to a fine powder. Serve powder in #40-60 mesh screens.
E. PACKING: Pack in the desired containers and seal immediately. Packaged ubi powder keeps longer when stored in a cool, dry and dark place.

PREPARATION OF INSTANT "HALAYA" (UBE SWEET)

PROCEDURE:

1. Weigh 100 gm. Ubi powder, 50 g of powdered milk, 100 gm. Refined sugar and 10 gm. Margarine.
2. Add 150 ml hot water.
3. Mix thoroughly and serve.

The entire preparation takes 10 minutes and will give 600 gm of "halaya" ready to eat.

 

 

 

 

GABI LEAVES WITH GATA

Ingredients:

Gabi leaves
Coconut milk
Hot pepper(green and red)
Pork (sliced)
Tinapa (flaked)
Bagoong
Garlic macerated
Ginger (strips)
Msg/salt to taste

Procedure:
1. Flake gabi leaves and prepare all the needed ingredients.
2. Place coconut cream in a saucepan, let it boil and add gabi leaves and the rest of ingredients except hot pepper.
3. Cook in a moderate fire until it becomes oily and add the hot pepper.
4. Remove from fire and serve while hot.

 

 

 

PINANGAT

Ingredients:
½ c. large shrimp
1 c. hard buko meat (chopped)
1 tbsp. Garlic (macerated)
1 tbsp salt
¼ tbsp black pepper
1 tbsp. Ginger (chopped)

Procedure:
1. Clean shell and chopped the shrimp.
2. Combine the rest of ingredients, wrap in gabi leaves.
3. Place in a saucepan and add enough coconut milk to cover.
4. Let simmer until mixture is done.
5. Serve hot or cold.

 

 

 

 

SINANGLAY

Ingredients:
4 pcs. Tilapia
4 c. thick coconut cream
½ c. tomatoes (sliced)
1 tsp. Strips of fresh ginger
½ c. onion (sliced)
1 tsp. Strips of green hot pepper
¼ c. bagoong-optional
gabi leaves
salt to taste

Procedure:

Clean fish very well. Mix onion, tomato and ginger and stuff tilapia. Wrap each in gabi leaves. Arrange wrapped fish in deep sauce pan. Add coconut cream and bagoong. Bring to boil then lower heat and allow to simmer. Add pepper and continue simmering until gabi eaves are cooked.

 

 

 

 

BAGOONG GUISADO
(Bicol Express)

Ingredients:

Bagoong
Garlic-sliced
Onion - sliced
Tomatoes - sliced
Pork - sliced
Hot pepper strips
Oil

Procedure:

1. Saute garlic and onion until golden brown.
2. Add meat and cook until tender and add tomato and bagoong, let it boil and add hot pepper.
3. If the mixture is done remove from fire.
4. Serve.

 

 

 

 

SQUASH LECHE FLAN

Ingredients:

1 can condensed milk
4 pcs eggs
1 tsp vanilla
2 c squash
sugar to taste

Procedure:
1. Caramelized sugar directly in the leche flan molder
2. Beat the eggs slightly and strain.
3. Add sugar, milk and vanilla, stir until dissolved
4. Add the mashed squash and mix it thoroughly
5. Pour in individual leche flan molder
6. Steam
7. Insert toothpick at center, if it comes out clean mixture is done
8. Cool and unmold.

 

 

 

 

CASSAVA KROEPECK

Ingredients:
2 cups cassava flour
1 cup flour
1 ½ tsp salt
4 tbsp sugar
¼ tsp black pepper
1 tsp onion powder or garlic powder

Procedure:
1. Combine all the ingredients and mix until well blended.
2. Apply the mixture on banana leaves.
3. Steam or dip in boiling water for a few seconds.
4. Sun dry for 1-2 hours.
5. Remove the mixture from the leaves
6. Cut into desired shape and size.
7. Continue drying until hard or brittle.
8. Cool and pack in plastic.
9. Ready for frying.

 

 

 

 

CASSAVA BUTTER COOKIES

Ingredients:
1 bar fresh butter
1 ½ cup sugar
2 pcs eggs
4 cups cassava flour
2 tbsp baking powder
½ cup milk
1 tsp vanilla

Procedure:
1. Cream butter until soft.
2. Add sugar alternately with the egg.
3. Add flour mixture alternately with the milk and vanilla, cream very well
4. Drop by teaspoon on a greased pan bake in moderate oven for 10-15 minutes until golden brown.
5. Cool and pack in plastic, label/store.