CHICKEN CORDON BLEU
2 pcs chicken breast
2 pcs square ham
2 slices cheese
salt, pepper to taste (knorr chicken cubes)
flour
1 pc. egg
bread crumbs
oil
1. Marinade chicken with knorr cubes dissolve in 1/2 c hot water.
2. Lay chicken breast fillet in the chopping board and roll with ham and cheese.
3. Wrap in foil paper and steam for 15-20 minutes.
4. Dredge in flour, eggs and bread crumbs.
5. Deep fat fry, cool and cut.
6. Serve.
TOCINO
Meat Materials
Weight in (gms)
Pork pigue, or kasim 1 kg
With or without skin, boneless, sliced ¼ inch thick
Ingredients:
Curing Mix: Household Measure
Salt,refined 1T
Curing salt ½t
Phosphate 1t
Vit. C Powder ¼t
Chilled water ¼ C to dissolve
the 4 ingredients
Seasonings:
Sugar, refined 9-12 T
Garlic, chopped finely 2T
Anisado Wine 2T
Pineapple Juice ¼C
Food color (allura red)
Prepared by dissolving 1 tsp. of food color in ½ cup of water. This serve
as the stock solution to be kept in the refrigeration. From this solution
get 1-2 tsp.
Procedure:
1. Select good quality raw materials. Wash very well and drain.
2. Prepare curing mix, and seasonings.
3. Mix meat with first four ingredients: salt, curing salt, phosphate and Vit. C.
Dissolve in ¼ cup of water.
4. Add the rest of the ingredients and mix again.
5. Cure at room temperature for 8-10 hours of refrigeration temperature for 8-12
hours.
6. Pack in polyethylene bag in ¼ or ½ k package.
7. Store in freezer.
Yield: 1.3-1.5 kgs
EMBOTIDO
Ingredients Household Measures
Meat materials:
Pork lean, ground finely 700 gms
Pork back fat, ground finely 300 gms
Curing mix:
Salt, refined 1T
Curing salt ½t
Phosphate 1t
Chilled water ¼ cup
*to dissolve the 3 ingredients
Seasonings:
Sugar, refined 4T
Black pepper, ground 1/2 t
Powdered milk or whey powder 2T
Pickle relish 2T
Onion chopped finely 1 pc (1 ¼ T)
Raisin 2T
Egg, hard boiled 6 pcs.
Fresh Egg 2 pcs
Hotdog 6 pcs
Bread crumbs or all purpose flour 5T
Butter (spread in aluminum foil) 2T
Aluminum foil size: 1 foot long per roll
Procedure:
1. Combine meat, salt, phosphate (dissolved in water) and curing salt. Mix until
tacky.
2. Add and mix the rest of the ingredients. Add eggs and breadcrumbs or all
purpose flour at the last.
3. Roll meat mixture in aluminium foil (1 cup per roll or ¼ k) and twist both ends.
4. Prick foil with pin and steam for 1 hour. Cool.
5. Chill in refrigerator. Unwrap and slice if to be served.
QUICK CURED SWEET HAM SLICES
Ingredients:
1 kilo lean pork (liempo) sliced thinly
3T sugar
1T salt
1/8 t praque powder
½T Vit C
1/8 tsp pepper
¼T phosphate
Procedure:
1. Combine all dry ingredients
2. Rub the sliced of pork with the curing mixture
3. Store in a refrigerator or in a cool well ventilated place until ready for use.
Helpful Hints: The pork can be fried and served after 3 days. Pan broil over low
heat, rubbing meat on pan to avoid scorching.
Or boil 1 bottle beer
1 bay leaf
1 ½ C pineapple juice
2 cloves garlic
¾ C sugar
Cook ham sliced in the mixture until done. Don’t overcook.
SIOMAI
Meat material Weight
Ground beef, ground coarsely 1 kg
Shrimp meat, cooked and chopped finely or 100 g
Ingredients: Household Measure
Curing Mix:
Salt, refined 1T
Curing salt ½t
Phosphate 1t
Chilled water to dissolved ¼C
the 3 ingredients
Seasonings:
Black pepper, ground ¼ t
Garlic, chopped finely 2T
Carrots, shredded ¾C
Young green onions, chopped finely ¼C
Eggs, medium size 2pcs.
Cheese, grated ½C
Sugar 3T
Sesame oil 2T
Packaging Material
Molo/Siomai wrapper (1-1”x1 ½ ’’)
2 Packs
Sauce:
Soy sauce ½C
Calamansi 6 pcs.
Sugar 1T
Ground Pepper 1t
Garlic, fried 2T
Sesame oil 2T
Procedure:
1. Mix meat with first 3 ingredients: salt, curing salt and phosphate in chilled
water. Mix continuously until tacky.
2. Then, combine all ingredients thoroughly and wrap in wrapper.
3. Steam for 30 minutes at simmering temperature.
4. Serve with prepared sauce.
Yield: 100- 120 pcs/kg.
1 pc. = 2 tsps meat mixture per kg.
FRESH NATIVE SAUSAGE (Longganisa)
Meat Material: Weight (gms)
Pork lean, ground coarsely 700.00
Pork backfat, coarsely 300.00
Ingredients: Household Measure
Curing mix:
Salt, refined ¾T
Curing salt ½t
Phosphate 1t
Vitamin C powder ¼t
Chilled water* ¼ cup
*to dissolve the 4 ingredients
Seasonings:
Sugar, refined 4T
Anisado wine 2T
Garlic, chopped* 4T
Black pepper, ground 1/2 T
Soy sauce 1½T
MSG (vetsin) ½t
Vinegar 2T
*Garlic powder may be substituted in the level of 2 tsps per kg.
Procedure:
1. Select good quality raw material.
2. Grind meat and backfat coarsely.
3. Measure or weigh all ingredients.
4. Add meat to the curing mix and mix until tacky. Add the rest of the ingredients and
mix until well blended.
5. Cure at room temperature for 8 – 10 hours or refrigerator temperature for one day.
6. Stuff into cleaned, fresh natural casing or collagen casing. Link to desired lengths (4
inches long).
7. Pack in polyethylene bag (1/4 or ½ )
8. Store in freezer.
Packaging materials:
- Natural hog casing or collagen casing (# 23-28 kg.)
- Polyethylene bag ¼ kg ½ kg
Size: 4”x 8” 6”x 10”
Thickness 0.003 0.003
If skinless: Use paperlyne sheets or plastic sheets 4”x 4”. (Meat and fat should be
finely ground if to be prepared in skinless type).
Yield: 1.3 kgs.
