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Posts Tagged ‘Cool Dry Place’

How to make skinless sausage

January 16th, 2007 arnx No comments

This is a variation of the Philippine chorizos laced with indigenous spices. Longaniza and sausages making has a long tradition in the Philippines, with each region having their own specialty. Examples are: Lucban, Quezon is known for its garlicky longanizas; while Guagua, Pampanga is known for its salty, almost sour, longanizas. Longganisang hamonado (Spanish: longaniza jamonada), by contrast, is known for its distinctive sweet taste.

INGREDIENTS

lean pork – 3/4 kg
fat – 1/4 kg
salt – 2 tbsp
garlic – 1 and 1/2 -2 tsp
accord powder – 1 and 1/4 tsp
ascorbic acid (250 mg) – 1/2 tablet
brown sugar – 5 tbsp
prague powder – 1/4 – 1/2 tsp
black pepper – 1 and 1/2 tsp
anisado wine or gin – 1 tbsp
vinegar – 1 tbsp
soy sauce – 1 tbsp
vetsin – 1/2 tsp


UTENSILS

mixing bowl
measuring spoons
knife
tray
chopping board
weighing scale
meat grinder

PROCEDURE

1. Mix the above ingredients well with the meat until mixture becomes tacky. Chill.
2. Form into 2-3 inches long sausage.
3. Wrap in paperlene plastic.
4. Allow to cure in the refrigerator for 2-3 days.
5. For longanisa in casings, stuff the meat mixture into sausage casings and tie with string to form 2-3 inches sausage links.
6. Hang to dry in a cool, dry place.

Source: ITDI, DOST, Wikipedia and photo courtesy(modified from) www.dangelobros.com

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How to make Salted (Red) Eggs

October 19th, 2006 arnx No comments

In my college days, and during the time when my budget was tight; Red (Salted) Eggs, mushed in chopped tomatoes, and onions was more than enough viand for me during breakfasts. Nowadays, I enjoy having salted eggs once in a while.

Why do they make it red? And how do we make salted eggs?

SALTING EGGS IN BRINE

Materials: Eggs (chicken or duck), Salt

Utensils: Wide-mouthed glass jar, Measuring cups, Cheesecloth

Procedure:

1. Boil 12 cups of water and 3 cups of salt. Cool.

2. Carefully place 12 chicken or duck eggs in wide-mouthed glass jar.

3. Pour the salt solution in the jar. Weigh down eggs with plate or cup to keep them from floating or use a sealed plastic bag filled with the salt solution.

4. Cover mouth of jar with perforated paper or cheesecloth. Keep in a cool, dry place.

5. Try one egg after 12 days by cooking below boiling point for 15 minutes. Soak again if eggs is not salty enough. Test for saltiness by cooking one egg after a few days until desired level of saltiness is attained. Duck eggs may need to be soaked longer.

6. Cook salt eggs below boiling point for 15 minutes.

SALTING EGGS IN CLAY

Materials:

Eggs (chicken or duck), Clay, Salt

Utensils:

Measuring cups, Palayok

Procedure:

1. Mix 12 cups of clay and 4 cups of salt, adding water gradually until well blended.

2. Apply generous portion of this mixture at the base of a clay pot or “palayok.”

3. Coat each egg with the mixture.

4. Arrange in layers and allow 2.5-5.0 cm. in between to prevent breakage.

5. Cover with extra mixture and store.

6. Try one egg after 15 days by cooking below boiling point for 15 minutes. If not salty enough, extend storing period.

7. When ready, cook eggs below boiling point for 15 minutes.

8. Color eggs, if desired.

Source: Technical Information and Documentation Division ITDI (DOST), photo from valdyas.org.

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