Kimchi can also be made from Chinese cabbage. I got this brochure at Benguet State University, La Trinidad Benguet. Kimchi is one of the five world’s most healthful foods.
1) Helps in digestion and boosts immunity system.
2) Contains 10-100 times higher amount of lactic acid than yogurt, fights germs; cures intestinal disorders; and aids in preventing /fighting lung/stomach and colon cancer.
3) Increases metabolic rate; lowers cholesterol level.
4) Has anti-aging properties.
5) Contains vitamin A, B, C, calcium, and dietary fiber.
Are you interested in making Chinese Cabbage Kimchi? Here are the ingredients you need: Chinese cabbage, 3 kg Radish,Â 300g Paste: all-purpose flour 30g , water 3/4 cup Spice: onion leek -45g, onion bulb-150g, garlic-45g, chili powder-90g , sugar-30g and salt-60gThen, follow the procedures.1) Wash Chinese cabbage thoroughly; cut into halves; sprinkle salts on center; and soak overnight in brine (3 kg water plus 300g salt).2) Remove Chinese cabbage from brine solution and wash three times to remove salt. Drain well.3) Prepare the paste by mixing flour and water and heat until it looks like paste. Cool and set aside.4) Prepare the spices: cut radish, onion leeks and onion bulb into fine strips; mince the garlic; combine all in a basin adding chili powder, sugar, salt and paste. Mix well.5) Rub the mixture thoroughly all over the Chinese cabbage; put in a container without cutting; and ferment for three days at room temperature.6) Cut into bite sizes and pack in air-tight container; seal, label, and store in refrigerator.If you want more information you can contact BSU Food Processing Center at 422-2402 local 42.__
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.
shelled peanuts – 1 kg
cooking oil – ½ liter
refined salt – ½ tsp.
garlic powder – ¼ tsp.
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.
Fisheries Global Information System, 2006
Many different techniques have been used to preserve fish quality and to increase their shelf life. They are designed to inhibit or reduce the metabolic changes that lead to fish spoilage by controlling specific parameters of the fish and/or its environment. These techniques can be classified as outlined below.
Generally, they encompass a wide array of technologies used to decrease the fish temperature to levels where metabolic activities – catalyzed by autolytic or microbial enzymes – are reduced or completely stopped. This is possible by refrigeration or freezing where the fish temperature is reduced, respectively, to approximately 0 °C or less than – 18°C.
Fish refrigeration can use cool air circulating around the fish (mechanical refrigeration) or icing. Fish icing and boxing on-board fishing vessels is not always possible in the case of small pelagic that are caught in large quantities. These are chilled using refrigerated seawater (RSW) or chilled seawater (CSW). Chilled or frozen fish products require additional cooling in cold store to avoid an increase in temperature. The design (size, insulation, palletization) and management of cold stores are key for fish quality and energy saving. A major environmental issue relates to the development of alternative refrigerants to replace the chlorofluorocarbons (CFCs) which are damaging to ozone layers.