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Your Favorite Mix of Simple Ingredients
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TOPIC: Your Favorite Mix of Simple Ingredients

Your Favorite Mix of Simple Ingredients 6 years, 10 months ago #1284

~Apple Chutney~

12 pieces apples
7 pieces tomatoes
4 pieces native onions
3 pieces bell pepper
1 cup seedless raisins
1 tablespoon mustard seeds
2 cups refined sugar
1 cup vinegar
2 teaspoons salt

Cooking utensils
Sterilized jars

1. Cut first 4 ingredients into desired pieces.
2. Combine cut pieces with rest of ingredients.
3. Cook until mixture thickens
4. Pack in sterilized jar, leaving ½-inch head space
5. Seal

~Appliance Cleanser~

1 tablespoon bleach solution (available at a chemical store.)
1 tablespoon baking soda
¼ cup water

Wide-mouthed plastic container

1. Pour bleach solution into container
2. Add baking soda. Mix well.
3. Add water and mix again.
4. Use this mixture in cleansing appliances. (Be sure, however, to clean appliances with running water after application to avoid any chemical trace.)
5. Store mixture in bottles for future use.

~Banana Catsup~

10 pieces ripe cooking bananas (saba)
10 cup water
2 pieces onions
1 clove garlic
2 cups vinegar
1 teaspoon calamansi juice or a pinch of citric acid
1 tablespoon cornstarch
3 teaspoons salt
1 cup refined sugar
Atswetes seeds soaked in water (for food coloring)

Cooking utensils
Sterilized containers

1. Peel bananas and slice into small pieces.
2. Boil bananas for 10 minutes.
3. Puree boiled bananas in water.
4. Chop onions and crush garlic.
5. Blend onion and garlic with rest of ingredients except the atswetes solution.
6. Boil mixture of spices until it lets out of a strong smell.
7. Pour banana puree into same container and boil new mixture until it becomes sticky.
8. Pour atswetes coloring into mixture until it gives out your desired color.
9. Pour hot mixture in containers. Refrigerate 10C for future use.

~Banana Cracker~

1 kilo green cooking bananas (saba)
½ kilo refined sugar
Vegetable oil

Cooking utensils
Plastic bags

1. Peel bananas and cut into thin slices.
2. Coat slices with sugar.
3. Deep-fry until they become golden brown
4. Using a strainer, drain oil from banana slices.
5. Pack banana slices and seal.

~Banana Flour~

Good quality, almost-ripe cooking bananas (saba)
1% salt solution ( tablespoon salt dissolved in 5 cups water).
Solution must be enough to cover bananas while soaking.
Hot water

Wire trays
Cabinet drier
Grinder, strainer, or sieve
Cooking utensils
Airtight containers

1. Peel and soak bananas in salt solution for about an hour.
2. Discard salt water and blanch bananas in hot water for 4 minutes.
3. Wash bananas in tap water.
4. Cut bananas lengthwise, 1mm, 1 thick.
5. Spead bananas over wire trays and crispy dry in cabinet.
6. Grind dried bananas. Sieve.
7. Store banana flour in airtight containers.

~Banana Fritters~


200 grams bananas (saba)
2 pieces egg yolks
1 cup flour
1 grain salt
4 cups water
1 tablespoon refined sugar Edible oil (as needed)

Cooking utensils

1. Cut bananas thinly and dry.
2. Put dried bananas in trays and cover them with water. Soak for 2 hours. Drain.
3. Beat egg yolks in mixing bowl. Add flour, salt, water, and sugar. Mix well until mixture thickens.
4. Add bananas. Mix to coat bananas.
5. Fry a spoonful of mixture at a time until fritter becomes golden brown.
6. Store in plastic bags.
  • Process0r637
  • Senior Boarder
  • Posts: 112
  • Points: 274

Re: Your Favorite Mix of Simple Ingredients 6 years, 10 months ago #1287

~Banana Jam~

6 pieces ripe table bananas
22 tablespoons refined sugar
8 tablespoons calamansi juice
25 tablespoons orange juice

Mixing utensils
Cooking utensils
Sterilized jars

1. Cut bananas into bite sizes.
2. Mix sugar, calamansi juice, and orange juice in a saucepan. Stir until sugar is completely dissolved.
3. Add bananas and boil until mixture reaches jam consistency.
4. Pour mixture into jars and half-seal.
5. Process jars in boiling water for 30 minutes.
6. Seal jars and refrigerate.

~Banana Sauce~

40 grams banana flour (see “Banana Flour” on p. 13)
2 grams ground garlic
2 grams ground onion
0.2 grams chili poweder
0.4 grams cloves
10 grams salt
280 grams refined sugar
80 ml. good-quality vinegar
0.2 grams food coloring

Mixing utensils
Cooking utensils
Sterilized containers

1. Combine the first 7 ingredients.
2. Add 100 ml. water and blend until mixture becomes smooth.
3. In a saucepan, combine 2.50 ml. water and 80 ml. vinegar. Boil.
4. Add banana flour mixture to water-vinegar solution.
5. Cook over low fire until this thickens.
6. Pour into sterilized containers and seal.

~Banana Spread~

100 grams ripe bananas
Soduim metabisulfate (0.02% of ingredients’ total weight)
2 teaspons margarine
4 tablespoons refined sugar
¼ teaspoon gelatinized cornstarch
¼ teaspoon calamansi juice

Cooking utensils
Double boiler
Sterilized bottles
Nylon mesh

1. Wash, peel, and cut bananas into small pieces.
2. Blend cut pieces with equal amount of water containing sodium metabisulfate.
3. Strain mixture through a nylon mesh to remove banana seeds.
4. Add rest of ingredients to mixture.
5. Cook over a double boiler, constantly stirring, until a thick consistency is reached and until basic reading in double boiler shows 52C
6. Pour banana spread into half-sealed bottles. Process in boiling water for 30 minutes.
7. Seal bottles and store in a cool dry place.


5 egg yolks
1 cup whole liquid milk
¼ cup sifted flour
1 powdered rind calamansi
2 tablespoons sugar

Mixing utensils
Wafer iron or barquillera
Plastic bags for storage
Wooden cones

1. Beat egg yolks lightly and add to liquid milk.
2. Add flour, powdered rind, and sugar to make a smooth paste.
3. Apply butter on both sides of water iron for easy removal of barquillos.
4. Heat wafer iron.
5. Pour a tablespoon of paste at center of wafer iron and press plates together. Wait until wafer becomes brown.
6. Shape barquillos by using wooden cone. Butter them while still soft and warm.
7. Pack in airtight plastic bags.

~Black Shoe Polish~

4% carnauba wax
3% solubilized nigrosine base (oleate)
9% crude Montana wax
15% paraffin wax
50% turpentine
20% benzene

Cooking utensils where temperature can be monitored (a food grade thermometer may be handy where said utensils are unavailable.)
Small cans or molds

1. Melt carnauba wax at 90C stirring continuously
2. Add nigrosine base and then Montana wax.
3. Add paraffin wax, allowing it to melt completely.
4. Reduce temperature to around 82-83C. Add turpentine little by little while constantly stirring mixture.
5. Add benzene. Lower temperature to 50C
6. Pour mixture into cans and store.
  • Process0r637
  • Senior Boarder
  • Posts: 112
  • Points: 274

Re: Your Favorite Mix of Simple Ingredients 6 years, 10 months ago #1288

~Buko Pie~

Pie Crust Ingredients
2 cups all-purpose flour
1 teaspon salt
2/3 cup pure lard (cow or chicken)
¼ cup ice water

Pastry blender or fork

~Buko Pie Ingredients~
5 cups not-too-young buko
1 tablespoon sugar
1 ½ tablespoons flour
1 cup sugar
3 tablespoons flour
¼ teaspoons salt
¼ teaspoon salt
2/3 cup water
2/3 cup raisins
2 tablespoons butter

Cooking utensils
Mixing utensils

Crust Procedure
1. Sift flour in container.
2. Add salt and lard and mix roughly using a pastry blender or fork.
3. Sprinkle water a little at a time.
4. Mix until flour is dampened and made into a dough.
5. Press dough and set aside.

Pie Procedure
1. Slice buko. Set aside.
2. Heat oven to 205C.
3. Line a 23-cm. pie pan with half of crust making a high, rounded edge.
4. Mix 1 tablespoon sugar and 1 ½ tablespoons flour and sprinkle on bottom of crust.
5. In a saucepan, mix 1 cup sugar, 3 tablespoons flour, salt, and cinnamon.
6. Add water and drop raisins.
7. Cook in medium heat till everything becomes smooth.
8. Add butter and buko while stirring. When mixture gains some thickness, take it out and pour into the crust.
9. Use the remaining crust to cover the pie. Sprinkle with sugar.
10. Bake until pie becomes golden brown.

~Calamansi Peelings Preserved~

10 pieces big green calamansi
3 cups refined sugar

Cooking utensils
Sterilized jars

1. Wash calamansi fruits. Make a slit at lower end of each fruit and remove juice and seeds.
2. Soak peelings in water overnight. Drain.
3. Boil peelings until they become greenish.
4. Soak peelings again in water for 3 days, changing water twice a day.
5. Boil peelings, changing water thrice
6. Make a syrup by mixing 3 cups of sugar to 1 ½ cups of water.
7. Cook peelings in syrup until it becomes thick. Drain syrup, saving it for later use.
8. Pack peelings in sterilized jars and pour back syrup, allowing air bubbles to escape.
9. Half-seal and process in boiling water for 30 minutes.
10. Seal completely.

~Candied Kasuy (Cashew)~

1 ½ cups ground kasuy nuts
15 tablespoons refined sugar
9 tablespoons butter
1 piece egg yolk

Small paper cups
Barbecue brush
Cooking utensils

1. In a saucepan, toast kasuy nuts until light brown.
2. Add sugar and butter. Cook until mixture becomes thick.
3. Pour mixture in cups.
4. Brush tops of mixture with well-beaten egg yolk.
5. Bake until done.

~Candied Walnuts~

1-2 cups sugar
3 cups honey
2 teaspoons vanilla
3-4 cups ground walnuts

Mixing utensils
Plastic wrappers
Cookie sheet or wax paper
Airtight containers

1. Combine sugar, honey, and water in a saucepan.
2. Cook to 242F. When consistency is reached, removed from heat.
3. Add vanilla and walnuts. Mix
4. Spread on wax paper or lightly-oiled cookie sheet.
5. Separate into individual pieces as they cool. Wrap individually.
6. Store in airtight containers.

~Candle Making~

Paraffin wax (available at chemical companies or from petroleum-refining companies.) The paraffin wax consists seven parts of the total candle. Dye (for making different colors)
2 parts microwax (available at chemical or pharmaceutical outlets)
1 part crystal wax (available at chemical or pharmaceutical outlets)
Essential oil

Container for mixing colors and melting wax
Molds (Plaster of Paris or aluminum)
Double boiler
Water heater
Wick (made of bleached cotton yarn available at the market)
Ladle (for pouring the liquid wax into the mold)

1. Cut paraffin wax into pieces. Put in container and heat in double boiler until wax is completely melted. (This can also be done by utilizing a cooking stove and heating pieces of wax in a cooking pan.)
2. Add dye to melted paraffin wax.
3. Add microwax to melted paraffin wax and mix until microwax is completely melted.
4. Heat crystal wax in a separate container and add it to paraffin wax-microwax mixture.
5. Add 1 teaspoon of essential oil per litre of wax solution to make candles smooth and hard. Stearic acid may be used instead of essential oil.
6. Prepare molds (in two parts) on which to pour wax by taking out clamps to separate mold.
7. Apply oil into mold cavities to separate candle easily.
8. Insert wick into molds and bring both parts of mold together and clip.
9. Using a big ladle , pour melted wax in mold, filling it up to top.
10. Take out mold from water, open, and remove candles.
11. Cut off excess wick.

1. Pack candles in strong paper or cardboard to avoid moisture.
2. Label each packet of candles.
  • Process0r637
  • Senior Boarder
  • Posts: 112
  • Points: 274

Re: Your Favorite Mix of Simple Ingredients 6 years, 10 months ago #1292

~Chalk and Colored Chalk Making~

Mustard oil
Plaster of Paris powder
Ultramarine blue dye

Alumni molds
Enameled mug or cup
Small boxes

1. Clean and lubricate molds with acrosin and mustard oil for easy release of chalk. (It is important to prepare molds ahead of time in order not to waste chalk mixture.)
2. pour a measured amount of water into a basin, slowly adding Plaster of Paris powder. Mix until a thick solution is formed. You may add a little amount of blue dye to water to break yellowish color of Plaster of Paris powder. (Always add Plaster of Paris powder to the water; do not add water to powder.) This mixture will settle in 10 minutes in molds.
3. Pour mixture into molds using a cup or mug and filling molds with mixture. Chalk mixture must be poured into molds without creating air bubbles.
4. Allow mixture to settle for at least 15 minutes before removing carefully from aluminum molds.

Drying and Packing
1. Sun-dry chalk sticks on trays for a day for sticks to harden. Colored chalk sticks, however, must be dried in shade to preserve their color.
2. Carefully pack dried chalk sticks in small boxes with sawdust as kalasikas to avoid breakage.

~Coco Chips~

Mature coconuts
Refined sugar
Polyethylene or foil bags

Cooking utensils
Moisture-proof bags

1. Pierce eyes of coconuts and drain.
2. Heat coconuts in an oven until they crack.
3. With a sharp knife, remove white meat, cutting away any burned parts.
4. Wash then cut coconut meat into very thin slices.
5. Mix 2 parts of coconut meat slices with 1 part of sugar.
6. Heat over a low fire.
7. When sugar mixture starts to melt, stir to evenly coat meat. Wait till sugar-coated meat becomes dry in appearance.
8. Heat oven to 90 to 100C and toast sugar-coated chips until golden brown.
9. Let cool, then pack in moisture-proof bags.

~Coco Jam~

Mature coconuts
2 cups brown sugar
1 cup glucose (Corn syrup may be used instead of glucose.)

Cooking utensils
Sterilized jars

1. Grate coconut.
2. Squeeze up to 5 cups of coconut milk by using a minimum amount of water.
3. Boil milk extract slowly until soft curds and oily streaks appear on the surface.
4. Add sugar and boil for 20 minutes more.
5. Add glucose. Boil in low fire for 45 minutes or until jam consistency is reached, stirring constantly.
6. Cool mixture.
7. Pour into jars then seal.
  • Process0r637
  • Senior Boarder
  • Posts: 112
  • Points: 274
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