FOOD PROCESSING

RICE WINE

INGREDIENTS

glutinous rice

yeast

spring water

PROCEDURE

To make fresh rice wine, rinse the rice and cook with 3 cups unsalted water. Spread the
cooked rice out on a baking sheet or plastic cutting board and let it rest until it's cool
enough to handle. Pulverize the yeast ball into a fine powder, sprinkle it over the warm
rice, and toss to combine powder and rice evenly.

ANCHOVY

An anchovy is a small, common salt-water forage fish of the family Engraulidae.

The 144 species are placed in 17 genera; they are found in the Atlantic, Indian, and
Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are
usually classified as oily fish.

TOMATO JAM

Ingredients

 2 pounds Roma tomatoes, cored and cut into medium dice

 1 cup small-dice yellow onion (about 1/2 medium onion)
 1/2 cup granulated sugar
 1/2 cup packed light brown sugar
 2 tablespoons cider vinegar
 2 tablespoons freshly squeezed lemon juice
 3/4 teaspoon salt
 1/4 teaspoon ground cumin
 1/4 teaspoon freshly ground black pepper, plus more as needed
 1 (3-inch) cinnamon stick

Instructions

1. Place all ingredients in a medium saucepan and stir to combine. Bring to a boil
over medium-high heat, about 5 minutes.
2. Reduce heat to low and simmer so that just the center of the mixture is bubbling.
Cook, stirring occasionally, until the mixture has thickened (when you scrape the
bottom of the pan with a spoon, the line should hold and not run back into itself),
about 2 1/2 hours.
3. Remove from heat and season with additional pepper as desired. Let cool
completely and refrigerate in a container with a tightfitting lid for up to 5 days.
 SALTED EGG

Recipe Ingredients:

 6 pieces of duck (or chicken) eggs

 1 1/2 cup of coarse salt
 4 cups of water

Recipe Cooking Procedure:

1. Get 4 cups of freshly boiled water and add salt. Stir until almost of the salt
crystals are dissolved. Cool off.
2. Place eggs in a container.
3. Slowly pour in the salt solution into the container. The egg tends to float as the
salt solution rises in the container. Make sure that the eggs are totally submerged
with the salt solution. You may use some stopper (like cups or plastic bag filled
with salt solution) and put on top of the egg to keep them submerge. Close
container with its lid.
4. Store the container in dark place cabinet for 3 weeks.
5. Check the saltiness of the egg after 3 weeks of curing. Get one egg and boil for
at least 20 minutes . Get the egg, let it cool down for a while then peel its shell
out and taste. If it lacks saltiness then add one more week of curing.
6. Boil the rest of the eggs for at least 20 minutes if you are already satisfied with
taste.
BALUT

How to Make Balut

1. Select eggs that are fit for incubation. Eggs should come from mated flocks, and be
not more than five days old. They should have thick shells without any cracks.

2. Preheat the selected eggs under the sun for three to five hours.

3. Heat some unpolished rice in an iron cauldron or vat until it reaches a temperature of
about 42 to 42.5 degrees C (107 to 108 degrees F).

4. Put 100 to 125 eggs into a large cloth made of either abaca (sinamay) or nylon.

5. Place a layer of heated rice at the bottom of a cylindrical bamboo incubator basket
(45 cm in diameter and 60 cm deep), and place a bag of eggs on the rice. Alternate the
bags of eggs with the bags of heated rice. Eight bags of eggs will fit into the basket.
Bamboo baskets can be arranged either in a single row along the wall of the balutan, or
in double rows placed in the middle of the balutan. Rice hull is firmly tamped down
between baskets as an insulator.

6. Turn the eggs at least two or three times a day.

7. Heat the rice in the morning and in the afternoon on cool days.

8. Candle the eggs on the 7th, 14th and 18th day to select infertile eggs; D1 (dead
embryo on first candling) and D2 (dead embryo on second candling). The infertile eggs,
both D1 and D2, are removed, hard-boiled, and sold as a snack.

9. Eggs containing a normal embryo candled on the 16th to 18th day should be hard
boiled and sold as balut
EGG PIE

INGREDIENTS:

 9" or 10"ready made pie crust

(I used frozen ready made pie crust )

Filling:

 1 3/4 cups fresh milk

 4 egg yolks
 4 egg whites

 1/2 cup sugar

 1 1/2 tbsp cornstarch
 1 tsp vanilla

HOW TO MAKE EGG PIE:

 Preheat oven to 350 degrees F.

 In a bowl, mix the cornstarch, sugar, and egg yolks. Stir in the milk and vanilla
into the mixture.
 Beat the egg white until soft peak.
 Add the beaten egg white into the filling mixture.
 Add the mixture into the prepared crust.
 Bake for 20 minutes. Bring down temperature to 275 deg F and bake for 1 hour
or until the custard is just set and the top turns brown. The center should be a
little wobbly.
 Remove from the oven.
 Cool the pie in room temperature for an hour, then place in the refrigerator to
cool down further. The pie is best served cold.
 Enjoy!
BANGUS TAPA

Ingredients

 1 medium sized milkfish, cleaned and scales removed

 10 tablespoons white or cane vinegar
 1 teaspoon crushed peppercorn
 1 head garlic, crushed
 ¼ teaspoon cayenne pepper powder (optional)
 ½ teaspoon coarse sea salt
 ½ cup cooking oil

Instructions

1. Combine vinegar, pepper, salt, garlic, and cayenne pepper powder in a bowl. Stir
to mix the ingredients. Set aside.
2. Butterfly the bangus (slice from the top) and the place it inside a large re-sealable
plastic bag.
3. Pour the vinegar mixture in the bag and then let all the air out. Seal the bag and
refrigerate overnight.
4. Remove the fish from the bag and let the liquid drip.
5. Heat the cooking oil in a pan. Once the oil gets hot, fry the fish in medium heat
until one side gets crisp. Turn it over and repeat the process on the other side.
6. Remove from the pan and place in a serving plate. Serve with bowl of spicy
vinegar.
7. Share and enjoy
VEGETABLE PICKLES

Ingredients

1. For pickling liquid

o 2 1/2 cups distilled white vinegar

o 3 cups water

o 3/4 cup sugar

o 5 tablespoons kosher salt

o 1 teaspoon yellow mustard seeds

o 1/2 teaspoon dried hot red-pepper flakes

2. For vegetables
o 1 head cauliflower (2 lb), trimmed and broken into 1- to 1 1/2-inch florets
(6 cups)
o 1 red bell pepper, cut into 1-inch pieces
o 1 yellow bell pepper, cut into 1-inch pieces
o 4 carrots, cut diagonally into 1/2-inch-thick slices (2 cups)
o 4 celery ribs, cut into 1-inch-thick slices (3 cups)
o 1 cup drained bottled whole peperoncini (4 oz)
o 1 cup large brine-cured green olives (preferably Sicilian; 6 oz)
o 1/2 cup oil-cured black olives (6 oz)
Preparation

1. Make pickling liquid:

1. Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan

over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart
nonreactive bowl and cool about 30 minutes.

2. Cook vegetables:

1. Bring about 6 quarts unsalted water to a boil in an 8-quart pot. Have ready
a large bowl of ice and cold water. Add cauliflower to pot and boil until
crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice
bath to stop cooking. Cook remaining vegetables separately in same
manner, allowing 4 minutes each for bell peppers and carrots and 2
minutes for celery. Drain vegetables in a colander and spread out on 2
large kitchen towels to dry.

2. Add cooked vegetables, peperoncini, and olives to pickling liquid. Weight

vegetables with a plate to keep them submerged, then chill, covered, at
least 1 day.