Make you Own Choice

FISH NUGGETS

Ingredients:

 Procedure:

1. Mix minced fish meat and salt.
2. Add the rest of the ingredients. Mix well until sticky.
3. Mold into rectangular shape.
4. Dip nuggets in cold prepared batter mix. And then coat with breadcrumbs.
5. Deep fat fry until golden brown and serve with sauce.

Batter Mix Preparation:

1. Prepared 2 pcs egg, 1/2 cup cornstarch, 1/2 tsp salt.
2. Beat egg, dissolve cornstarch and salts and mix well. Ready-made batter mix can also be used.

See also: How To Make Fish Tocino, Longanisa, Burger, Rolls

source: DA-BFAR

How to Make Soy Burger

Ingredients:

• 5 cups  soybean pulp (or residue of soymilk extraction) (sapal)
• 5 pcs garlic, minced
• 2 pcs eggs, slightly beaten
• 3 pcs onion, chopped
• 6 stalks  green onions
• 2 medium-sized red bell pepper, chopped
• 1/2 liter cooking oil
• salt to taste
• pepper to taste
• 1/2 cup  flour
• soy sauce to taste
• 1/2 tsp chili powder (optional)
• 2 tbsp  margarine (optional)
• 2 tbsp  powdered milk (optional)

Coating Mixture:

• 4 pcs  eggs, slightly beaten
• 2 cups  breadcrumbs
• salt to taste
• pepper to taste

Utensils:

• frying pan chopping board
• turner wire screen/sieve
• basin measuring cups & spoons
• knife

Procedure

1. Mix all ingredients, except the coating mixture and cooking oil.
2. Form into balls.
3. Dip into beaten eggs and roll in breadcrumbs.
4. Form into patties.
5. Fry until golden brown.

How to Make Ham the Healthy Way

There are different kinds of ham prepared in the Philippines in various ways like Chinese style ham, American ham, quick-cured ham or sweet ham, chicken ham, rolled ham and mini chicken ham. Lourdes S. Rivera, the guru of meat processing in the Philippines, is introducing a new type of healthy ham with soy protein named star ham.

Meat Materials:

• 700 g Pork pigue, boneless, skinless, ground coarsely
• 300 g Pork backfat, ground coarsely

Curing Mix Ingredients:

• 1 tbsp Salt, refined
• 1/2 tsp Curing salt
• 1 tsp Phosphate
• 1/4 tsp Vitamin C powder
• 1/2 cup Chilled water (to dissolve the above 4 ingredients)

Extenders:

• 1 tbsp Isolate
• 1 tsp Carageenan
• 1/2 tsp Pro plus
• 1/4 cup Chilled water

Seasonings:

• 2-1/4 tbsp Sugar, refined
• 1/2 tsp Meat enhancer
• 1/2 tsp Vetsin (MSG)
• 1 tsp Cinnamon powder
• 1 tbsp Ham spice
• 1 tsp BF blend

Procedure

1. Chill meat and backfat before grinding. Grind pork and backfat using a coarse plate.
2. Measure or weigh all ingredients. Mix meat with backfat and mix with curing mix until tacky. Add hydrated extenders little by little until well blended. Finally, add the seasonings. Mix well.
3. Put this mixture in ham powder molder and steam for 1 hour. Cool.
4. Remove ham from mould package (pear shaped or star shaped).
5. Caramelize with brown sugar. Cool. Package.

Yield: 1 kg.

FISH NUGGETS

Ingredients:

 Procedure:

1. Mix minced fish meat and salt.
2. Add the rest of the ingredients. Mix well until sticky.
3. Mold into rectangular shape.
4. Dip nuggets in cold prepared batter mix. And then coat with breadcrumbs.
5. Deep fat fry until golden brown and serve with sauce.

Batter Mix Preparation:

1. Prepared 2 pcs egg, 1/2 cup cornstarch, 1/2 tsp salt.
2. Beat egg, dissolve cornstarch and salts and mix well. Ready-made batter mix can also be used.

source: DA-BFAR

FISH TOCINO

Ingredients:

Procedure:

1.        Fillet the fish. Cut the fillet with 4″ length. The cuttings could be used for burger.

2.        Mix the garlic, brown sugar, soy sauce and pepper together to dissolve.

3.        Pour the mixture over the tilapia fillet.

4.        Soak for 6 hours. Drain

5.        Sun or air-dry until dry to touch. Pack in polyethylene bag and seal.

6.        Keep refrigerated for longer storage.

How to Make Tuna Burger Patties

Tuna patties are a cheap but delicious alternative to expensive meat patties.

Utensils:

• chopping board
• 2 mixing bowls
• 2 aluminum trays
• fork
• spatula
• polyethylene bags
• heat sealer
• knife

Ingredients:

• 2 kilo tuna fillet or scrap meat of any white fleshed fish
• 125 grams bread crumbs
• 2 eggs
• 1 tbsp iodized salt
• 1/2 tsp powdered pepper (paminta)
• 1/8 cup calamansi juice
• 1/8 cup ginger juice
• 1/8 cup chopped onions

Yield: 20 tuna patties

Procedure

1. Finely chop tuna fillet. Add ginger juice, chopped onion, calamansi juice, salt and paminta. Mix by hand and set aside.
2. Beat an egg. Shape chopped fish into patties. Dip patties in beaten egg.
3. Roll each patty in bread crumbs and store in polybags.
4. Close the polybags to extend product’s shelf life.

source: www.tlrc.gov.ph,