 |
 |
| 14. HOW TO MAKE SQUAMOTE BURGER Ingredients: 800 grams squash 200 grams malunggay leaves 300 grams camote tops 2 pcs eggs 30 grams garlic 300 grams onions 3 tbsp soy sauce 10 grams salt Procedure: Grate squash, chop malunngay leaves and camote tops in small pieces. Mix all ingredients and shape in round shape or any shape desired. Deep fry in hot cooking oil. 15. HOW TO MAKE SWEETPOTATO CANDY Ingredients: 6 medium camote ¼ cup butter or margarine 2 tbsp water ½ cup syrup ¼ cup brown sugar Procedure; Wash camote and partially cook in boiling water for 15 minutes. Drain and peel. Slice into ¾ inch thick strips. Set aside. Place all other ingredients in a hot heavy skillet. Drop camote strips in skillet. Cook slowly mixing occasionally until camote strips are tender and well glazed. Makes about 3-4 servings. 16. HOW TO MAKE CAMOTE MULIDO Ingredients: 2 kg sweetpotato 2 kg sugar 1 coconut sliced into strips or small cubes ½ cup peanut ( crushed ) ½ bar buttercup 4 tbsp lemon juice Procedure: Boil and mash sweet potato. Mix all the ingredients then cook with constant stirring until thick. When done, pour in greased tray. Then cut into desired sizes ( ¼ x 1 ½ inch ). Wrap in cellophane. Can be stored for 1-2 weeks. 17. HOW TO MAKE CAMOTE PASTILLAS Ingredients: 1 kg sweetpotato ( boiled and mashed ) 1 kg sugar 1 bar buttercup Procedure: Mix all ingredients, then cook over moderate flame until thick. Pour in greased pans then cut into desired sizes ( ¾ x 1 inch ). If not refrigerated consume within 2 days. 18. HOW TO MAKE YUMMY NUTS Ingredients; 5 kgs. Brown chocolate 3 kgs. Crushed peanuts Raisins Procedure: 1. Toast (cook) peanuts then cool. 2. Remove testa ( peanut covering ) by rubbing the kernels against each other. 3. Weigh chocolate, put in a double boiler and melt. 4. Add peanuts and raisins then mix well. 5. Place in refrigerator for about 3 minutes to harden. 6. Pack in airtight containers, seal and label. |