Food and Snacks Recipe

Fish Burger

Ingredients:1. 1 kilo fish meat (any species of fish)2. 3 tbsp. Salt3. 2 tsp. Lemon juice4. 1 tsp. Hamburger seasoning5. 1 cup of chopped onion6. 2 eggs7. 2 tbsp. Powder milk or 3 tbsp. Evaporated milk8. Oil for frying

Equipment: 1. Burner2. Chopping board3. Knives4. Measuring spoons5. Skillet6. Turner7. Mixing spoons8. Mixing bowl

Procedure:1. Chop fish meat.2. Mix all the ingredients in the mixing bowl including the fish meat.3. Mold it into patties and fry.4. Ready to be served.

Tuna Ham

Ingredients:1. Meat of tuna-like species

Equipment:1. Curing vat2. Measuring cup3. Measuring spoons4. Mixing bowl5. Smoke house6. Syringe7. turner

Procedure:Preparation of curing solution for 10 kilos fish meat.1. 5 cups solution (1 cup of refined salt and 4 cups of water)2. Tsp. Of salt peter or solitre3. 3 tbsp. Refined sugar4. 1 drop oil of anise5. 1 drop oil of cloves6. 5 tablets ascorbic acid (ground)7. 2 1/2 tbsp. Phosphate blend for ham or skimmed milk.

Dissolve the curing ingredients in a small amount of cold salt solution before mixing with the rest of the liquid. Stir thoroughly and strain before using. Inject 1 cup of the mixture for every 2 kilo of fish meat. Massage the fish lightly to even out the distribution of the curing solution.

Fish Lumpia

Ingredients:1. 1 cup of fish flakes (any species of fish)2. 1 medium-sized onion3. 2 segments garlic4. 1/2 cup pickle relish5. 5 pieces tomatoes6. 5 tsp. Soy sauce7. Lumpia wrapper8. Oil for frying

Equipment:1. Burner2. Colander3. Chopping board4. Knives5. Measuring cup6. Measuring spoon7. Steamer8. Skiller9. Turner

Procedure:1. Crunch the garlic, chop onions and tomatoes.2. Steam the fish and flakes, saute garlic, onions, tomatoes and pickle relish.3. Then add the fish flakes. Season with soy sauce. Let it cook. Remove from fire and cool. Wrap in Lumpia wrapper and fry in

deep fat. Serve with sweet sour sauce.

Fish Kroepeck

Ingredients:1. 4 cups water2. 2 cups of flour3. 2 cups of cornstarch4. 1 tbsp. Salt5. 2 Knorr cubes 6. Dash of vetsin7. Oil for frying

Procedure:1. Mix all the ingredients in a mixing bowl. See to it that the cubes are crushed evenly.2. Mix it thoroughly until sticky.3. Transfer the mixture in a flat container.4. Settle it for how many minutes.

5. Cut it into cubes. Dry under the heat of the sun.6. Deep fry.

Nuggets

Nuggets consist of surimi paste, shredded meat (shrimp) and ingredients. They usually come in bite sized rectangular shapes. Nuggets are yellowish in color and crunchy when fried.

Ingredients:1. 466 g of Frozen surimi2. 200 g of shrimp meat3. 100 g of iced water4. 85 g of onions, chopped5. 57 g of bread crumbs6. 10 g of oil7. 45 g of wheat flour8. 6 g of sugar9. 9 g of salt10. 6 g of chopped garlic11. Commercial butter mix

Equipment:1. Bowls2. Spatula 3. Silent cutter4. Molders5. Measuring cups or spoons6. Frying pan

Procedures:1. Pre-cool silent cutter with ice cut tempered surimi into cubes. Grind.2. Add salt. Continue grinding until mixture becomes sticky.3. Add onions and garlic. Mix thoroughly.4. Add 1/2 of iced water. Continue mixing for about 2 minutes.5. Add flour, oil, bread crumbs and sugar.

6. Add the remaining water and shrimp meat. Mix for 2-5 minutes.7. Pack mixtures in nuggets mold and spread evenly with wet spatula.

Freeze for 2-4 hours to a product temperature of 20°C.8. Dip nuggets in a cool butter mix. Coat with bread crumbs.9. Re-freeze the breaded nuggets for 2-4 hours to a product temperature of 20°C.10. Pack in polyethylene bags. Polystzrenetrays or paper board boxes11. Store at -18 °C or below. (The product is best consumed of in

two months

Crusty Fishwiches

Ingredients:1. 1 1/2 cups cooked flaked tuna meat2. 1/2 cup mayonnaise3. 1/4 cup minced green pepper4. 1/4 cup minced pimientos5. 1 tsp. Salt6. 1/8 tsp. Pepper (powder)7. 1/8 tsp. MSG (Vetsin)8. 1 egg, slightly beaten9. Dash of Worcestershire sauce10. 2 regular-sized bread loaves11. Mayonnaise (any flavor)

Equipment:1. Measuring cup2. Measuring spoons3. Mixing bowl4. Muffin pan5. Oven

Procedures:1. Mix the first nine ingredients, set aside trim crusts of bread slices

and spread mayonnaise.

2. Fit bread snugly into buttered muffin pans.3. Spoon tuna meat mixture over bread cups. Do not waste the remaining mayonnaise. Bake at 350 °F for 15 mins. Or until bread

becomes golden brown. Serve hot.

Gluten Preparation

Ingredients:2 kilos flour (1st class)7 1/2 cups water

Procedure:1. Place flour in a bowl in any deep container2. Pour 7 1/2 cups water and mix thoroughly.3. Set aside for 1 hour to form gluten, cover with cheese cloth.4. Wash flour until water is clear.5. Soak gluten in a clean water for 1 hour to make it smooth.6. Drain water for 30 mins.7. Cut into desired sizes and shapes.8. Prepare hot water but not a boiling point.9. Pour gluten into hot water, let it cook for at least 1 1/2 hours until

gluten is hard.10. Remove gluten from hot water and soak running water.11. Cut into desired sizes.12. Pack and refrigerate in plastic bag. (Good for 1 year time)

Note: If the water is boiling, pour tap water to meet the temperature.

Lumpia Wrapper

Ingredients:4 cups of flour7 pcs. Fresh egg1 cup of cornstarch3 table spoon oilCoarse salt

Procedure:1. Mix all above ingredients until well blended.2. From into round using teplon non-stick frying pan with low flame.

Fish Ball

Ingredients:1/2 kilo fish meat (Kalaso, Dalagang bukid, labahita, shark, bidbid,

biya)3 tbsp. All purpose flour1 tbsp. Baking powder1 1/2 tsp. Salt1/3 cup water/eggs/powdered evaporated milk

Equipment:BurnerCasseroleChopping boardColanderFrying panKnivesMeasuring cupMeasuring spoonsMixing bowlsTrayTurner

Procedure:1. Remove scales, eviscerate fish and wash thoroughly in clean water. Separate meat from skin and bones.2. Chop fish meat and mix it with salt vigorously in one direction.3. Add either flour and baking powder diluted in water. 4. Form into balls. Soak balls in water for a few minutes.5. Drop each ball into boiling water. When balls float, they are already done.

6. Deep fat fry.

Rellenong Bangus

Ingredients:1 bangus medium-size1 pc. onion2 large potatoes1 segments chopped garlic1 eggJuice of 2 calamansi1 tbsp. Of raisins1/2 cup peasSalt and pepper to tasteFlour

Procedure:1. Clean the bangus. Cut it open at the back and remove the meat of the fish.2. Flake the fish meat and remove all the bones.3. Add salt and pepper to the flaked fish.4. Saute in lard, the garlic, onion and potatoes, and the flaked fish,

peas, raisins and cooked until done.5. Add the calamansi juice and slightly beaten egg.6. Fill the bangus skin with the mixture and sew up the opening.7. Fry in deep hot fat until the fish is golden brown.

Fish Salad

Ingredients:1 Medium-Size fish2 pcs. Potato (cubes)2 pcs. Carrots1 cup cabbage (shredded)2 pcs. Baguio pepper (cubes blenched)1 can peas small

1/2 cup raisins3/4 cup sweet pickle relished1 cup of mayonnaise1/4 tsp. Vetsi1 cup onion (chopped)Salt to taste

Procedure:1. Remove scales and eviscerate the fish and wash thoroughly.2. Steam the fish for at least 30-40 minutes.3. Cook flake fish carefully not to destroy the bones, set aside.4. To fish meat, mix all the ingredients thoroughly then chill.5. Before serving, mold the mixture of the fish bones to form previous appearance of the fish.

Squid Rings

Ingredients:SquidBaking sodaSalt for seasoningOil for frying

Equipment/Materials:BurnerBowlsCasseroleColanderFrying pansKnivesMeasuring spoonsMeasuring cupsTraysTurner

Procedure:

1. Separate heat from trunk. Remove entrails then wash thoroughly. Remove skin and fins by hand.

2. Heat water (simmering). Remove from fire. Add squid and let stand for 20 minutes.

3. Slice cooked squid into rings.4. Soak in water-baking soda solution for 30 minutes (2 tsp. Baking soda

for every 3 cups water)5. Arrange in trays and sundry for at least 4 to 6 hours.6. Deep fat fry. Drain. Season with salt and serve.

Bangus (Milk Fish) Deboning

Equipment/Materials:Bangus (Milk Fish)Chopping boardMosquito forceps, straightSharp knifeTrays

Procedure:1. Split down dorsal side of fish. Turn knife flat and cut from the tail to the head by running the edge of the knife along the back-bone. Lay fish open like a butterfly fillet.2. Remove gills and viscera. Remove the backbone by holding the knife

horizontally and cut in the tips of the blade along the backbone from head to tail. Wash fish in clean running water.

3. With the aid of a forceps, pull out the rib bones which have not been cut away. Make a superficial slit along the dent of the dorsal muscles and pull out the inter-muscular spines ern-bedded between the muscles from the head to the tail.

4. Remove spines in the ventral side in the same manner. Remove filamentous Y-shaped spines along the lateral lines, i.e., the junction of the dorsal and ventral muscles.

5. Wash deboned bangus in clean water. Drain.6. Pack in plastic bags for storage in a freezer.

196-208 bones*ventral:44-48, dorsal:86-88, rib-bones:26-28, lateral:40-44