Thursday, October 6, 2011

Food Recipes to Try

I just happen to find this interesting site,, they have a lot of food business ideas...I am planning to try these recipes, with the help of my sisters.

Fish Longanisa

1 kg minced fish meat (Milkfish, tilapia etc.)
1 tsp all spice powder
1 tbsp ground pepper
Pig casing
1/4 cup atsuete
1 tsp MSG (optional)
1/2 cup garlic
Cooking oil
1. Cut the fish fillet into cubes and pass through the grinder.
2. Mixed all ingredients and blend well.
3. Stuff manually in a pig casing.
4. Tie it with a cotton thread in equal distance of about 2 inches.
5. Pack in polyethylene bag.
6. Store in freezer for longer storage.



Fish balls is very popular street food snack that is best served with a sweet and spicy sauce or with a thick black sweet and sour sauce. Fishballs is primarily made of fish meat mixed with chopped vegetables, spices, beaten eggs and cornstarch.
1 kilo fish (lapu-lapu, talakitok, apahap, maya-maya, or carp)
2 carrots
2 potatoes
1 head garlic
2 eggs
3/4-1 1/4 cups cornstarch
ginger, pepper, salt,
vetsin and soy sauce
Kitchen knife
Chopping board
Measuring cups
Frying pan
1. Boil fish for 3-5 minutes in water with ginger.
2. Strain and put in a container. Remove the heads entrails, skin and bones. Flake the fish
3. Peel and chop the carrots, onions, garlic and potatoes. Mix and combine with the fish flakes
4. Grind. Add the eggs, salt, pepper, vetsin and cornstarch.
5. Mash and form into balls.
6. Boil fish stock. Drop fish ball one by one into the boiling fish stock. Drain
7. Deep fry in hot oil.
8. Store in sterilized bottles, add 2% brine solution (1 tsp salt for every 4 cups water)
9. Cover and boil for 1 1/2 hours
10. Store for 12 days



Siomai is either steamed or fried. It is commonly eaten with a dipping sauce composed of a mix of soy sauce, calamansi extract, and chili sauce. The “Original Siomai sa Tisa”, one of my favorite, is very popular in Cebu, it comes with a siomai chili sauce, which has a spicy flavor that complements the dish, best partnered with puso (hanging rice) and soft drink.
Pork Siomai
1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
3/4 cup chopped carrots
2 tbsp or 4 cloves minced garlic
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
5 g seasonings
50 pcs. large or 100 pcs. small wanton or siomai wrapper
Soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)
Siomai Cooking Instructions:
1. Mix all the ingredients for the filling in a bowl.
2. Arrange 10 wrappers in a tray, and weigh 100 g of siomai mixture. Place 2 tsp of meat in each wrapper until nothing is left unfilled. Each wrapper will have 10 grams of siomai.
3. To enclose, gather up the edges of the wrapper and gently fold it so that it forms a basket shape, with the top of the filling exposed. Press lightly as you pleat each side. Or, if you don’t want to expose the filling, use a bigger wrapper. Do the same to the remaining meat mixture.
4. Meanwhile, boil water and brush steamer with oil.
5. When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
6. Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.
Siomai Chili Sauce
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)
Siomai Chilli Sauce 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.


Holiday Fruitcake

1 cup (250 mL) chopped dried apricots
1 cup (250 mL) chopped dried figs or raisins
¾ cup (175 mL) brandy
1 cup (250 mL) unbleached white flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) salt
½ tsp (2 mL) baking powder
2 eggs plus 2 egg whites, slightly beaten (or ¾ cup/175 mL) liquid egg substitute
½ cup (125 mL) frozen orange juice concentrate, defrosted
1 jar (284 mL) maraschino cherries, drained and patted dry
1 cup (250 mL) chopped pecans
1 cup (250 mL) chopped walnuts
½ cup (125 mL) powdered sugar
2 tsp (10 mL) frozen orange juice concentrate, defrosted
1 tsp (5 mL) water
1. Place apricots and figs or raisins in a small bowl. Pour brandy over fruit. Cover with plastic wrap. Let stand overnight at room temperature. Drain. Set aside.
2. Preheat oven to 300?F. In a large mixing bowl, combine flour, granulated sugar, salt and baking powder. Stir in eggs or egg substitute and ½ cup (125 mL) orange juice concentrate. Stir in cherries, pecans, walnuts, apricots and figs or raisins. Mix well. Pour batter into a 2 L loaf pan that has been sprayed with vegetable cooking spray.
3. Bake fruitcake for 2 hours. Cover cake with foil. Bake for 15 minutes more, or until toothpick inserted in center comes out clean. Let cake cool for 15 minutes before removing from pan. Remove cake from pan and place on wire rack to cool.
4. Meanwhile, combine glaze ingredients in a small bowl. Drizzle glaze over cake while cake is still hot. Cool completely. Wrap cooked cake in plastic wrap, then in foil. Store in refrigerator.


Hamonado is a special recipe especially during Christmas in the Philippines. Since Christmas is fast approaching, this recipe is also perfectly good idea for business. This delicious Filipino Christmas delicacy comes from different recipes like pork hamonado, chicken hamonado, and pork-pina hamonado. Some ingredients may vary in other recipe but basically the cooking process is still the same. Here is a hamonado recipe which uses buko juice to make this food item more flavorful.

Filipino Ham

1 kilo of pork or chicken (depends on your preferred cuts)
3 cups buko (young coconut) juice
3 tbsp calamansi juice
3 tbsp soy sauce
5 tbsp brown sugar
2 medium size onions
cheese cut into chunks
Bring into boil the meat using the buko juice. When the meat becomes tender and half of the buko juice is gone, add the calamansi juice, sugar, onions and soy sauce into the pan. Set aside to marinate pork for about 1 to 3 hours. Simmer for 10 to 15 minutes. Put cheese. Add salt and pepper to taste. Serve Hot.



Siomai Sauce
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)
Procedure in making siomai sauce:
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.
Fishball Sauce
1/3 cup soy sauce
1/3 cup vinegar
1/3 tbsp. sugar
1 cup water
1 slice siling labuyo
1 tbsp. cornstarch dissolved in
1-2 tbsp. water
Procedure in making fishball sauce
1. Mix the sauce sauce, vinegar, sugar, water and siling labuyo in a saucepan.
2. Let it boil then add cornstarch.
3. Cook over medium heat until slightly thick.- recipe found at
Siopao Sauce
2 cups beef stock
1 piece star anise or ½ teaspoon five spice powder
2 tablespoon cornstarch diluted in 4 tablespoons of water
¼ cup onions, diced
2 cloves garlic, chopped
A dash of ground black pepper
4 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon salt
Procedure in making Siopao Sauce
1. Heat the saucepan and pour-in the beef stock. Bring to a boil.
2. Add the onions, garlic, soy sauce, Worcestershire sauce, brown sugar, salt, ground black pepper, and star anise then simmer for 8 to 10 minutes. Make sure to cover the saucepan to trap the steam. Add extra water as needed.
3. Turn of the heat then filter the liquid using a fine-mesh kitchen strainer. This is done by pouring the simmered mixture on a strainer with an empty bowl below to hold the liquid.
4. Heat a clean saucepan and pour-in the filtered mixture. Bring to a boil.
5. Add the cornstarch diluted in water then stir continuously until the texture becomes thick.
6. Turn off the heat and allow the mixture to cool down then transfer the Siopao sauce to a serving container. – recipe found at
Lechon Sauce (Litson Sarsa)
1/2 kg pork liver
2 cups water or more
1/3 cup onions, minced
2 tbsp garlic, minced
3 tbsp lard to saute the onions and garlic
1/3 cup vinegar
1/3 cup brown sugar
1/3 cup bread crumbs (toasted and crumbled)
1 tsp ground black pepper
salt to taste
Procedure in making Lechon sauce>
1. Broil the pork liver until half done, then grind or chop very finely.
2. Add water and squeeze the extract through a cheesecloth.
3. Mix the liver extract with the sauteed onions and browned garlic, powdered crumbs, vinegar, sugar and salt.
4. Simmer in a pan over medium heat until thick and the liver is thoroughly cooked.
5. Add the ground pepper last.

Lumpia Sauce
1 head garlic crushed
1 tbsp. Vegetable oil
3 tablespoons cornstarch
1/4 cup brown sugar
1/3 cup Soy sauce
1 1/2 cups water
Salt and Pepper to taste
Procedure in making Lumpia Sauce
1. To prepare the sauce get a bowl, pour the water, cornstarch, sugar, salt and pepper. Mix together, beat it until it is thoroughly mixed. If it is slumpy, get a strainer.
2. Fry garlic until brown and set aside.
3. Into the heated pan, pour the sauce and stir it constantly until mixture thickens.
4. Top it with the fried garlic.


Grilled Squid with a twist Tasty and light grilled squid, stuffed with onions, tomatoes and wansuy. Recipe courtesy of Nestle.

1 kg.medium-sized, cleaned, heads and sac removed, approx. 14 pieces
2 tbsp. MAGGI Seasoning
2 tbsp MAGGI Chili Sauce
½ tsp salt
½ tsp. pepper
1 tsp. sugar
Filling: combine
4 pcs. tomatoes, chopped
2 pcs. onions, chopped
½ cup chopped squid head
½ cupchopped wansuy (optional)
1 tbsp chopped garlic
18 grams MAGGI Magic Sarap
1. Marinate squid in MAGGI seasoning, MAGGI Chili sauce, salt pepper and sugar.
2. Stuffed squid cavity with the combined filling and then seal the opening with a toothpick.
3. Grill the squid, occasionally basting with marinade. Slice into rings before serving. Serve hot.


How to Make Homemade Squash Catsup

4 cups squash, pureed
1 c red sweet pepper, chopped
1/3 c onions, chopped
1 tbsp garlic, chopped
21/2 c vinegar
3 c sugar
3 tbsp salt
2 tsp cornstarch dissolved in 2 tbsp water and boiled
2 tsp grand black pepper 1/2 strawberry red coloring dissolved in 1/4 c water
12 drops allspice solution
12 drops cinnamon solution
4 drops paprika solution
2 drops hot pepper extract

household cups funnel
teaspoon ladle
knife steamer strainer or cheesecloth
aluminum tray or any wide container
wide-mouthed deep cooking pot
sterilized bottles with caps
How to Prepare Stock Spice Solution:
All spice solution — Boil 4 tsp allspice powder in 1 c water for 10 minutes. Strain through cheesecloth
Cinnamon solution — Boil 3 tsp cinnamon powder in 1 c water for 10 minutes. Strain through cheesecloth
Paprika solution — Boil 6 tsp paprika powder in 1 c water for 5 minutes Strain through cheesecloth
Hot pepper extract — Mash 48 pcs “siling labuyo” in 1 c water and boil for 3 minutes. Strain. Store Stock spice solution in clean covered bottles for future use
How to Prepare Squash Puree
1. Wash squash and divide along grooves. Peel and remove seeds. Cut into thin slices. Measure
2. Steam 5 minutes. Add 1 1/4 water for every 12c of squash
3. Mash and pass through strainer until fine. Add chopped red sweet pepper, onions and garlic. Mix thoroughly
How to Prepare Squash Catsup
4. Boil vinegar, sugar and salt for 3 minutes. Add squash-spice mixture and cook 10 minutes
5. Add cornstarch solution and black pepper and cook for another 10 minutes with constant stirring
6. Add the required amount of spice solution (allspice, cinnamon, hot pepper extract, paprika) and food coloring. Continue boiling until catsup consistency is reached.
How to Preserve Catsup
7. Pour mixture into clean bottles while hot. Half seal bottles
8. Arrange bottles in a big deep pot. Fill the pot with enough lukewarm water, not to exceed neck level of the bottles
9. Boil for 15 minute. Seal bottles tightly. This catsup may last for 1 year without any changes in taste and aroma.
Source: Food and Technology Research and Development Program NIST (NSTA)


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