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Home made “Fishball” siguradong malinis August 25, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business, Trabaho para Sa yo.
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2 comments

Hindi ka ba kumbensido na malinis ang mga fishball na nabibili sa grocery at sa nga food cart? Pwes dapat gumawa k nalang ng sariling mong fishball.

Mura na ,sigurado pang malinis, pwede pang gawing negosyo.

FISH BALL

Ingredients:

  • 2 carrots
  • 2 potatoes
  • 1 head garlic
  • 2 eggs
  • 3/4-1 1/4 cups cornstarch
  • ginger, pepper, salt,
  • 1 kilo fish (lapu-lapu, talakitok, apahap, maya-maya, or carp)
  • vetsin and soysauce

Utensils:

  • Kitchen knife
  • Measuring cups
  • Chopping board
  • Strainer
  • Ladle
  • Frying pan
  • Kettle
  • Stove
  • Jars/bottles

Procedure:

  1. Boil fish for 3-5 minutes in water with ginger.
  2. Strain and put in a container. Remove the heads entrails, skin and bones. Flake the fish.
  3. Peel and chop the carrots, onions, garlic and potatoes. Mix and combine with the fish flakes.
  4. Grind. Add the eggs, salt, pepper, vetsin and cornstarch.
  5. Mash and form into balls.
  6. Boil fish stock. Drop fish ball one by one into the boiling fish stock. Drain.
  7. Deep fry in hot oil.
  8. Store in sterilized bottles, add 2% brine solution (1 tsp. salt for every 4 cups water).
  9. Cover and boil for 11/2 hours.
  10. Store for 12 days.

Red Sweet and Sour Fish Ball Sauce

Ingredients:

  • 1/2 Cup Vinegar
  • 1/2 Cup White sugar
  • 1 tablespoon Catsup, to color
  • 1 tablespoon Cornstarch

Preparation:

  1. Pour Vinegar into pan, dissolve sugar, low-medium heat.
  2. Dissolve catsup in 1/4-cup water, then mix with vinegar and sugar in pan. Slowly simmer.
  3. Dissolve cornstarch in 1/4-cup water, then add to mixture, stir.
  4. Turn to high heat for 10secs or until consistency is just right, add grounded pepper(optional).

Brown Fish Ball Sauce

  1. Same procedure just add Sprite or 7 Up to vinegar and sugar mixture (according to taste) some fish ball vendors use Royal or Orange Soda.
  2. For the color and consistency, substitute catsup with soy sauce and cornstarch with flour.
  3. Note: Corn Starch makes a clear sauce, Flour makes a merky looking sauce, no difference in developing consistency.

Source recipe:http://www.mixph.com

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How to Make “Pizza Roll” pang tinda sa mga kaofficemate August 23, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business, Trabaho para Sa yo.
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3 comments

Yung sister ko lagi bumibili nito, okay naman sya, ang benta is 150 per box, marami naman laman yung box. Sulit, small pizza on a box and dating.

https://i1.wp.com/farm2.static.flickr.com/1364/1024077713_88dd383141.jpg

1 roll frozen yeast bread dough
1 pkg. pepperoni
1 jar pizza sauce
1/2 lb. ground beef
1 med. bell pepper
1 sm. onion
1 c. grated cheddar cheese
1 c. Mozzarella cheese
Optional mushrooms, olives, jalapeno peppers

Thaw dough, cut in half (makes two). Roll dough using flour, 12 inch square. Cook ground beef, drain off fat. Add onion chopped pepper. Heat until these are tender. Spread 1/2 cup pizza sauce onto dough, add meat mixture. Place pepperoni on top of meat, spread grated cheeses. Fold dough over and lap sides, dampen fingertips and run over edges. Place roll on greased cookie sheet or pizza pan. Bake at 350 degrees, fill golden brown.

Source recipe: http://www.cooks.com

Sago’t Gulaman Business Sagot sa uhaw ng Pinoy August 22, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business, Trabaho para Sa yo.
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3 comments

Nakakauhaw ba ang mga food recipe dito sa auxbreak.wordpress.com, uminom muna tyo ng “sagot gulaman”.

Ingredients

3 cups sugar
3 cups water
boiled sago
cooked gulaman, cubed
crushed ice

Directions:

1. Caramelized sugar in a saucepan. When melted, pour in the water.
Continue cooking until the sugar is completely dissolved. Cool completely.
2. Add some of the cooled arnibal or syrup to the sago to sweeten it.
3. In a glass, put some sago and gulaman. Add enough arnibal to sweeten.
Fill with ice or add ice-cold water.
4. To Cook sago: Boil water in a saucepan. Add in uncooked sago.
Stir to prevent sticking. Cook until transparent. Drain then rinse.

Di ba ang dali. Mabebenta mo to ng 5 pesos isang baso.

Image from : http://images.dancefreak12.multiply.com/

Food recipe source: http://www.seasite.niu.edu

“Siopao Business” Negosyong pambahay abot kaya ng Butas na Bulsa August 21, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business, Job Tips, Trabaho para Sa yo.
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1 comment so far

Siopao sa tagalog in English steam bun

Para sa mga siopao lover. Kahapon siomai ngayon siopao nman tayo.

Ewan ko nlang kung di ka pa masingkit nyan, baka madaig mo pa mga chinese sa Ongpin sa paggawa ng chinese food.

Nung bumili nanay ko 15php , sulit naman.

SIOPAO RECIPE – Method #1

Ingredients:

  • 6 cups flour
  • 1 package active dry yeast
  • 1 lb cubed pork loin or chicken thighs
  • 1 cup white sugar
  • 2 teaspoons cooking oil
  • 1 cup lukewarm water
  • 1/2 cup boiling water
  • 6 hard-boiled eggs
  • 2 green onions
  • 4 teaspoons light soy sauce
  • 4 teaspoons brown sugar
  • 4 teaspoons oyster sauce
  • 1 teaspoon cornstarch, dissolved in 2 t. water
  • 2 cloves garlic
  • 3 teaspoons salt
  • 6 teaspoons baking powder

Procedures:

  1. Mix flour, salt and baking powder in a medium bowl, set aside.
  2. In another bowl dissolve yeast in lukewarm water then add 1 cup of the flour mixture.
  3. Mix thoroughly.
  4. Cover with a cloth and let rise 1 hour.
  5. Meanwhile, dissolve the white sugar in the boiling water.
  6. Stir well then let cool to lukewarm.
  7. Pour into the yeast mixture, then add the rest of the prepared flour mixture.
  8. Stir to blend well.
  9. Grease a large bowl.
  10. Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky.
  11. Place ball into bowl, turn once and cover with a damp cloth.
  12. Let rise 2 hours or until doubled.
  13. Meanwhile saute the garlic and onions in a small amount of oil in a wok.
  14. Add meat and stir fry for 1 minute or until meat is no longer pink.
  15. Add soy sauce, oyster sauce and brown sugar.
  16. Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.
  17. Remove from heat and let cool.
  18. Punch down dough and knead on a floured board for 3 to 5 minutes.
  19. Divide dough and roll each half into a 12×2 inch log.
  20. Cut each into 12 pieces, making 24.
  21. Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
  22. Dust with flour if needed to prevent sticking.
  23. Place 1 slice of egg into center of dough round, then 1 T. of filling with sauce.
  24. Gather sides of round, pinch together and twist.
  25. Place pinched side down on parchment paper and place in steamer.
  26. Repeat until done.
  27. Cover with a damp cloth and let rise for 1 hour.
  28. Steam Siopao for 20 minutes.
  29. You can freeze cooked Siopao, simply re-steam for 10 minutes.

source : http://www.mixph.com/2006/06/how-to-make-siopao.html

Image : http://www.stii.dost.gov.ph/tekno/tekno_pics/siopao.jpg

Home Business for mothers “Atsara making” August 19, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business, Job Tips, Trabaho para Sa yo.
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7 comments

Pwede ibenta 50 php up per small jar .

Magandang negosyong pambahay.

1 2-lb. green papaya, about 4 1/2 cups shredded
1 teaspoon salt
1/2 cup red bell pepper, julienned
1/4 cup thinly sliced (crosswise) shallots
1 large clove garlic, sliced thinly crosswise, centers discarded
1/2 cup raisins
1/4 cup carrots, thinly sliced or cut decoratively, or julienned
1 1 1/2-inch piece ginger, julienned
1/4 cup pineapple chunks, fresh or canned, halved if you want
1 cup vinegar
1 cup sugar
1 tablespoon salt, or to taste

Peel the papaya and discard seeds. Shred using the small holes of a six-sided grater or the fine-shredding disc of a food processor.

Put the shredded papaya in a bowl, sprinkle with the teaspoon of salt and toss. Let sit for an hour or so, then squeeze the papaya by the handfuls, discarding the juice. Bring vinegar, sugar and salt to the boil in a saucepan. You can use white distilled vinegar, or apple cider, or Filipino vinegar — I use whatever’s on hand — but you do have to tailor the sugar and salt to your taste, depending on which one you use. What you are trying to achieve is a nice balance of sour to sweet to salty, with sweet and sour dominating. When the mixture reaches the boil, stir with a whisk until sugar and salt are dissolved. Remove from heat and set aside to cool while you prepare the rest of the ingredients. Put everything in a large bowl, pour the vinegar mixture on top and combine well. Refrigerate, covered, and let cure for a day or so before serving.

Business for mother “Tukneneng Business “ August 18, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business.
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2 comments

How to make Tukneneng ( Tukneneng  or kwek kwek recipe)

Pinag iisipan ng nanay ko na mag tukneneng business, since patok na patok ito sa masa. Nag research ako sa internet and this is the recipe na nakita ko.

kwek-kwek (or tukneneng, depending on the eggs you’re using)
ingredients:
1 dozen peeled hard boiled quail eggs (or chicken eggs)
1 cup flour
1/2 cup water
few drops of food coloring (orange?) ( you can also use ketchup for coloring)
salt and pepper to taste
cooking oil

instructions:
1. put the quail eggs in a clean plastic bag/zip lock, with 1/4 cup flour. shake em until eggs are evenly coated.
2. mix all remaining ingredients exept cooking oil. used a wire whisk or fork, mix it to a smooth batter.
3. dump those little eggs to the batter.
4. put enough cooking oil for deep frying in a shallow pan. heat it.
5. spoon out those eggs from the batter and chuck it in the hot cooking oil.
6. wait till it cooks, about a minute or so. until the coating is crispy.
7. serve with sweet gravy or vinegar.