Salted eggs are very common to us Filipinos especially to class C and D families. I usually buy itlog na pula for my ulam . It’s affordable and easy to prepare. Cut the egg to halves, scoop it with spoon and voila! I have my instant ulam. How lazy!
If you want to make your own salted eggs, you can do it for sure! The steps are easy. Go to nearest duck farm and buy some eggs. Chicken eggs will do but duck’s is more delicious and preferred.
Prepare one is to one mixture of clay and salt. Add water gradually until it becomes very sticky. Coat eggs with the sticky mixture and arrange in clay jar or any suitable container.
Prepare two is to one mixture of water and salt. Submerge eggs in brine solution. Prevent the eggs from floating by placing bag of water on top.
Regardless of the method you use . Let your eggs stand for 12 days and try if the saltiness is enough. Let stand longer if saltier eggs are desired. Coat with food grade red dye.
Flavored salted eggs can be achieved by adding wine, herbs, pepper and other flavorings to clay or brine mixture.
If planning to mass produce, an instrument called salinometer will be of great help. It is an instrument for testing salt levels.
HOW TO DYE EGGS
The popular egg dye known as Sudan Red was banned by many countries. Other color alternative exist like allura red and the natural food dyes.
You may inquire to this address for red egg dye.
MGM Food and Commodities Corporation
61 Mariveles Corner Sultan Streets
Mandaluyong City 1550, Philippines
Tel:5335111, 5335126, 7184277
Telefax: 7184278, 5335110, 5336201
Coconut honey is a natural sugar alternative made from coconut sap. It is healthier compared to other sugar substitute. It has low glycemic index (GI)of 35. Having low GI value, it is safer for diabetics. It can be use for coffee, tea, baking and cooking.
1. Get freshly harvested coconut sap. Talk to expert mangangarit near your area. Freshly harvested sap should be processed immediately to avoid unnecessary fermentation. The sap taste should be sweet, not alcoholic and not sour with a Brix reading of at least 12ºBrix using a hand refractometer.
2. Boil the sugar until it reaches 110ºC or become sticky under moderate to very low heat. Don’t take chances, buy a good candy thermometer before commencing operation. Use a wide mouth cooking vessel for efficient evaporation.
3. Let cool for five minutes and pack into sterilized glass jar and seal.
Coconut sugar is a natural sugar made from coconut sap.It is healthier compared to other sugar substitute. It has low glycemic index (GI) of 35. Having low GI value, it is safe for diabetics. Coconut sugar can be use for coffee, tea, baking and cooking.
1. Get freshly harvested coconut sap. The taste should be sweet, not alcoholic and not sour. 2. Boil the coconut sap to evaporate the water over moderate heat with occasional stirring until the sap thickens at 115ºC. Buy a good candy thermometer and avoid the hassle of taking chances – the tantyahan method. 3. Turn off the heat and continue stirring until the sugar become granular. 4. Pulverize large chunks and pack.
Kaong or sugar palm is a close relative of coconut, you may want to produce healthy sugar from it.
1. Soak the peanuts in boiled water for 5-10 minutes.
2. Take out from boiled water and place peanuts in basin with tap water. Remove peanut skin.
3. Sun dry the peanuts for 2 days (at least 12 hours).
4. Deep fry in hot cooking oil,150ºC, for 2-3 minutes.
5. Place in cheesecloth to excess remove oil. Cool and sprinkle with refined salt and garlic powder.
6. Pack in clean jars or .003 PP/PE bags.
7. Seal and store.
Some vendors are selling roasted peanuts. They are emphasizing that their product is not deep-fried in oil, roasted instead. Roasted is the real less grease peanut, no sinful cooking oil added. I have never tried it yet however.
Update as of May 7, 2012. I made a new version of less-grease peanut recipe, the pan roasted peanuts. See it after pressing the link.
Banana powder can be used as starch substitute. Try to make some for daily cooking needs. Apply it to any recipe that require cornstarch such as corned beef, siomai, fish balls and banana blossom patties. Try on small amounts to see the outcome and avoid waste.
sodium metabisulfite or sodium erythorbate, the latter is recommended while the first is now discouraged.
Materials and Equipment:
wire trays lined with sinamay or bamboo trays
OPP or PE plastic bags of 0.003 mm thickness, popular bags are now polypropylene, PP
1. All fruits should be mature green. Set aside any ripe banana and use it for other recipe.
2. Wash thoroughly and peel. Force the peel off carefully with a sharp knife. Soak in water and rinse.
3. Cut into thin slices (5-7mm thick). Use a guided knife or a mechanical slicer.
4. Sulphite by dipping in a 2000ppm SO2 solution for 1 minute. Skip this step if product browning does not bother you.
5. Dry the fruit in a single layer at 60-75ºC until hard and brittle, equal to a moisture content of 12%. Sun dry in case oven dryer is not available.
6. Pulverized in waring blender or electric grinder.
7. Packed in tightly sealed container.
Soybeans – ½ kg
Salt solution (18%)- 6 liters or 24 cup
Mold (Aspergillus Oryzae)
Flour – ½ kg
Rice bran – ½ teaspoon
Materials and Equipment:
measuring cups and spoons
wide mouth jars
sterilized glass jars with new caps
1. Clean, wash and soak soybeans overnight. Drain well. Put soybeans in a casserole and cook until soft. Cook soybeans in a pressure cooker (15-lb pressure) for one hour or cook until tender. Mix soybeans and flour thoroughly. Sprinkle rice bran with molds (three days old) over the mixture and mix well. Spread mixture 1-2 inches thick in a tray. Cover with clean cloth or paper and allow the molds to grow. Stir occasionally.
2. After 3-4 days, transfer the mixture to a container with salt solution. Cover the container with paper or cloth and shake well. Set aside for one month. Stir once in a while. Strain the mixture through cheesecloth. Transfer to a sterilized bottle and cover. Pasteurize and store.
Source: Great Flavor of Soybean. Book Series No. 155/1996. Philippine Council for Agriculture, Forestry and Natural Resources Research and Development.