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| 43. HOW TO MAKE PASTILLAS DE SAGING Ingredients; Raw Materials: Banana, ripe Sugar, white Margarine Procedure: 1. Boil banana, peel and remove adhering fibers 2. Mash and Blend banana 3. Add sugar to blended banana ( 5 cups of banana puree to3 cups sugar ). 4. Cook until desired consistency is reached. 5. Add margarine before getting out of pan. 6. Put in a pan with wax paper or banana leaf then sprinkle some sugar on top. 7. Press with rolling pin. 8. Slice 9. Pack and seal. 44. HOW TO MAKE BANANA CRACKER Raw Materials: Banana, unripe Sugar Cooking oil Procedure: 1. Pare and slice. Roll in sugar. 2. Deep fry until golden brown. 3. pack and seal. 45. HOW TO MAKE BANANA PRESERVE Ingredients: Banana, ripe, Cavendish Sugar, white Procedure: 1. Boil banana, peel and remove adhering fibers. 2. Prepare syrup. 2 cups of sugar to 1 cup of water. 3. Cook in syrup for 15 minutes. 4. Soak overnight. 5. Boil for 15 minutes 6. Drain. Pack in preserving jars/bottles. Fill with syrup. 7. Process for 25 minutes ( stir slowly then leave ) 8. Seal tightly. Label. 46. HOW TO MAKE SOYCURD ( TAHU ) Ingredients: 3 cups soybeans 6-7 cups water for boiling 2 bars white gulaman 3 cups brown sugar for syrup. Procedure: 1. Select sound and newly harvested soybeans. 2. Wash, soak overnight in water 3 times the volume of the soybeans. 3. Peel and grind finely in a cornmill grinder adding 6 cups of water gradually. 4. Boil 7 cups water in a big casserole, and add 2 bars white gulaman. Boil until gulaman is dissolved. 5. Pour the ground beans into the casserole and start timing when it boils. Boil for 7 minutes or more until beany flavor is removed. 6. Strain with nylon cloth or katsa to separate the milk. 7. Set aside for coagulation. 8. Serve with syrup made up for 3 cups brown sugar dissolved in 3 cups water. Sugar maybe caramelized for better taste and color. |