Garlic Processing by DA-RFU I

garlic processing brochureGarlic Enriched Polvoron

Ingredients:
1 kg flour
1 kg skim milk
1 kg butter
1 tbsp garlic powder

Procedure:
1. Shift dry ingredients together.
2. Cook until brown in color.
3. Melt butter
4. Add butter until equally mixed with other ingredients
5. Mold and wrap with colored cellophane.

Garlic Powder

Ingredients:
Ilocos garlic
rice flour

Procedure:
1. Grind Ilocos garlic flakes by using blender to desired softness
2. Shift and add rice flour
3. Mix together.
4. Pack in a bottle.

Garlic Flakes

Ingredients:
Ilocos garlic

Procedure:
1. Remove garlic skin.
2. Separate cloves.
3. Peel and wash with running water.
4. Slice.
5. Spread on drying trays lined with cheesecloth.
6. Place in mechanical drying oven. Set temperature to 60°C.
7. Pack in suitable container.

Garlic Chips

Ingredients:
sliced Ilocos garlic
vegetable oil
iodized salt

Procedure:
1. Fry until golden brown in color
2. Spread on tissue paper. Cool.
3. Pack in suitable container.

Garlic Enriched Miki Noodles

Ingredients:
1 kg all purpose flour
1 tbsp garlic powder
2 cups water

Procedure:
1. Shift and mix dry ingredients together.
2. Prepare the dough.
3. Slice dough into desired sizes.
4. Knead the dough or roll-in
5. Cut via cutting machine
6. Dry and pack.

Garlic Pickles

Ingredients:
1/2 kg peeled/sliced garlic
garnish (carrots, red chili, onions)
Brining solution: 1/2 cup salt + 2 cups water
Pickling solution: 1 1/2 cups white vinegar + 1 1/4 cup sugar + 1 tsp salt.

Procedure:
1. Peel the garlic.
2. Clean and wash in running water.
3. Prepare brine solution. Soak the peeled garlic overnight.
4. Drain brine. Rinse in water to remove excess salt.
5. Prepare the garnish.
6. Arrange garlic and garnish in jar.
7. Prepare pickling solution. Pour it to jar leaving one inch head space.
8. Cap tightly while still hot.

For more info, contact:
Wilhelmina P. Castaneda
Supervising Agriculturist
Department of Agriculture-RFU I
Ilocos Integrated Agricultural Research Center
Sapilan, Bacnotan, La Union
Tel No.: (o72)719-0189/91

A brochure sourced technology article.

Shallot Processing; Pickles, Chips, Powder and Confit

ilocos shallot processing brochureIlocos Shallot Pickles

Ingredients:
1 kg shallot  bulbs
100 g table salt
900 ml distilled white vinegar
200 g white sugar

Procedure:
1) Clean and sort shallot bulbs according to size.
2) Soak shallot bulbs in water for 2-3 hours and wash thoroughly.
3) Peel shallots and remove the roots. Weigh and wash thoroughly.
4) Mix salt and peeled shallot in a large bowl. Add one liter boiling water. Cover with cling film and leave to stand for eight hours.
5) Put vinegar and sugar in saucepan and bring to boil for 3 minutes. Drain shallots from the brine solution. Add to the vinegar and sugar solution. Simmer for five minutes until shallots are transparent yet firm and crispy.
6) Fill sterilized jar 2/3 full of shallot. Pour over cooking liquid adding a few peppercorns to each jar.
7) Remove bubbles inside by turning upside down the partly sealed jar. Cool, seal and store in cool, dark and ventilated place.

Ilocos Shallot Chips

Ingredients:
Shallot bulbs free from pest damage, fully matured with well-developed bulbs.

Procedure:
1) Follow first the first the two steps in shallot pickles processing.
2) Peel lightly using mechanical peeler. Clean and remove the excess peel and roots. Wash.
3) Slice the cleaned bulb using mechanical slicer
4) Load in drying trays of a mechanical dryer and dry  at 60°C until 5% moisture is attained.
5) Pack chips in desired container, seal and label. Packing media could be any of the following; glass jar, laminated plastic or aluminum pouch. Store in cool, dry and ventilated place.

Ilocos Shallot Powder
(… a continuation of shallot chips)

Ingredients:
Shallot bulbs free from insect damage, fully matured with well-developed bulbs.
Rice flour at 200g/kg shallot powder to reduce caking.

Procedure:
1) Grind the crispy shallot chips in a mechanical pulverizer.
3) Allow the powder to cool at room temperature. Add 200 g rice flour for every kilogram of shallot powder.
3) Pack in desired container. Store…

Ilocos Shallot Confit

Ingredients: 1 kg whole matured shallot bulbs, cleaned and peeled
1 cup sugar; white, brown or muscovado
1 1/4 cups vinegar, white, Iloco or sweet sorghum
Chili, optional

Procedure:
1) Mix all ingredients in a saucepan.
2) Simmer for 30 to 45 minutes or until sauce becomes crystal brown, and the shallots are glazed and dry.
3) Cool the shallot confit. Pack in desired container, seal and label. Store…

For more info, contact:
Dr. Luciana T. Cruz and Dr. Aida D. Solsoloy
Department of Agriculture RFU 1
Ilocos Integrated Agricultural Research Center
DMMMSU Cpd, Sapilang, Bacnotan, La Union
09192519103; 072-719-0189
Product Technology Promotion and Commercialization of Shallot in Region 1
Bureau of Agricultural Research

I got the brochure during the 26th BAR Anniversary Exhibit.

​Saving The Stale/Softened Biscuits and Chips

What I do not like with biscuits and chips? It stale so fast. It should be eaten immediately after opening. Its crispiness will surely loss after a while and will not be enjoyable to eat. Some with defective packaging are already stale even before opening.

For the sake of this article only. Stale refers to any softened crackers, chips and biscuits. Perfectly safe for human consumption but the peak of palatability is already lost. Stale may also refer to granulated and or moldy biscuits. The last two defects are not reversible.

a biscuit with biteCrunchiness or crispiness does not belong to any taste category but it has a big impact on food flavor. Skyflakes cracker is a biscuit with no perceptible flavor. However, eating it is very enjoyable. Why? Because of the crispy texture. I never like eating a softened Skyflakes. Banana and potato chips are good even without flavorings.

Biscuits and chips are dry products. When exposed for long period, sufficient atmospheric moisture maybe absorbed. Then softening will occur. It can be returned to its previous peak of palatability by driving the moisture away.

Heat it in microwave oven. Different products and brands and extent of staleness require different time and temperature combination. Try a single or two samples before loading a bigger batch.

Not applicable for chocolate filled biscuits.

How to Make Taro/Gabi Chips

I used the white gabi/taro variety for making this chip. Two taro varieties are available here, white and pink. The pink (we call it red actually) has pink flesh and shade of the same color on base of stalks. The white variety has a clean white flesh and a regular green stalks.  White plant grows much taller than pink.

I have never eaten any taro chips before conducting this procedure.

How to…

1) Gather taro corms. Discard any with grown shoots or cut apex. Corms with grown shoots are not meant for cooking. Those with cut apex probably had grown shoots and merchants want to hide its true status.

2) Wash with water to remove adhering dirts. Taro came from underground. Sure it has adhering soil particles.

3) Remove peels with a vegetable peeler or a guided knife. The latex oozes out then the surface turns brown. Dip in water often to prevent this.

taro gabi latex brown flesh

4) Using the same tool for peeling, slice it thinly and uniformly. Thin to facilitate fast cooking and uniform to achieve even fry.

5) Soak in water immediately to prevent browning reaction. Do the peeling above the water bath so the slices fall in.

6) Wash the slices in several changes of water to remove latex. I did wash mine five times.

7) Drain off water through a strainer. Tap the strainer several times to remove as much water possible.

8) Fry in oil over medium heat until the slices became curled and light yellow to light brown. Remove from oil and place on clean towel or paper to remove excess oil.

9) Sprinkle powdered flavor if desired. The plain taro flavor and crispy texture are enough for me. No need to add additional powder.

white taro gabi chips

How to Make Plain Garlic Chips

I finally got successful in making banana chips after about ten trials. I never thought that making garlic chips is so delicate. A slightest mistake will render it burnt.

Procedure:

1) Get garlic. Separate each clove and remove the skin.

2) Slice big clove to halves. Leave the small ones as is.

3) Get a glass with a flat bottom and a chopping board.

4) Slowly flatten each clove in between chopping board and glass bottom. Or slice it thinly. Thin slices look more appealing. Pressing is a lot easier so I prefer it.

5) Place the flatten garlic clove in stainless steel strainer.

6) Add enough cooking oil in a frying pan. Amount of cooking oil should be enough to soak all garlic.

7) Set the stove flame to low. Test the oil temperature by dipping a piece of garlic in oil. It is ready when it bubbles gently.

8) Dipped the stainless steel strainer in oil. Fry until slightly golden brown. This will take approximately 30 seconds to 1 minute depending on stove temperature. Brown to blackish color is a sign of burnt chip. It taste bitter.

9) Remove from flame immediately and place on manila paper or dry towel to remove excess oil.

fried garlic chips

Unsweetened Banana Chips From Saba Banana Rejects

The two to three bottom end hands of saba banana are considered rejects. They are rejects because they are smaller than the rest of banana and usually contain less fingers. They are not included in sale cause they tend to make the whole batch price lower.

reject saba banana

The three bottom ends are called “puto”. Puto ng saging is pronounced differently than puto – the Filipino rice cake similar to muffins.  The two “puto” syllables are pronounced very fast with a  quick stop.

Rejects are usually left behind to ripe and eaten, to rot or as feed to animals – horses and cows. This time I got three banana hands. All of them are rejects. The three hands are left behind after my brother sold his harvest.

Lets make unsweetened banana chips from it!

1) Cut both ends and peel with a knife. Insert the knife from one side and remove the peel by twisting the inserted knife gently.  Always use a stainless steel knife, steel knives leave a dark spots on banana.

2) Soak peeled banana in clean water to prevent discoloration and remove latex.

peeling of saba banana

3) Slice thinly and uniformly. Crosswise or lengthwise. Uniformity can be achieved by using a banana slicer, a food processor or a knife with a cutting guide like the one below.

guided knife for slicing banana

4) Also, soak the sliced banana in water to prevent discoloration. Drain it for about five minutes before frying.

5) Put cooking oil in cooking vessel. Set the flame to high and wait until it slightly emits smoke. Drop enough sliced bananas. Stir to prevent sticking together of slices. Then set the flame to low after two minutes.

frying of banana chips

6) Take one chip at regular interval to check. Cooking is done once the banana chips are crispy. Another way to determine is by its color. Cooked banana chips are golden brown. Once done, take out from oil immediately and place in a strainer to drain excess oil.

draining of recently fried banana chips

How unsweetened banana chips taste?  Just try it!