Pineapple-Sayote Jam

Materials Needed:

Peeler

Knife

Chopping Board

Measuring Cups

Measuring Spoons

Casserole

Bottles

Ingredients:

2 cups sayote

2 cups pineapple

1 ½ tsp.Calamansi Juice

3 cups sugar

Procedures:

1. Peel the sayote, slice into thin strips.

2. Peel rare ripe pineapple, remove eyes and chop finely. Crush the fruit (pineapple in cans can be
used as substitute for the fresh ones).
3. Mix one part of slice sayote to one part crushed pineapple.
4. Add ¾ cups refined sugar for every cup of mixture, 1-1/2 tsp. calamansi juice for every 4 cups of
sayote-pineapple mixture, and stir thoroughly.
5. Hot packed in bottles and seal immediately.
 Atcharang Papaya

Materials Needed:

Peeler Measuring Cups/Spoons

Knife Grater

Chopping Board Casserole

Bowls Bottles

Ingredients:

4 ½ cups green papaya, shredded 1 ½ inch piece ginger, julienned

1 tsp. salt ¼ cup pineapple chunks, fresh or canned

½ cup red bell pepper, julienned 1 cup vinegar

¼ cup thinly sliced shallots 1 cup sugar

1 large clove garlic, sliced thinly crosswise 1 tablespoon salt, or to taste

½ cup raisins

¼ cup carrots, thinly sliced or cut decoratively

Procedures:

1. Peel papaya and discard seeds. Shred using the small holes of a six-sided grater.
2. Put the shredded papaya in a bowl, sprinkle with the teaspoon of salt and toss. Let sit for an
hour or so, then squeeze the papaya by the handfuls, discarding the juice.
3. Bring vinegar, sugar and salt to boil in a saucepan. You can use white distilled vinegar.
4. When the mixture reaches the boil, stir with a whisk until sugar and salt are dissolved.
5. Remove from heat and set aside to cool while you prepare the rest of the ingredients.
6. Put everything in a large bowl, pour the vinegar mixture on top and combine well.
7. Arrange in a glass bottle then sealed.
 Special Embutido

Materials Needed:

Knife Mixing Bowls

Chopping Board Steamer

Aluminum Foil Measuring Cups/Spoons

Ingredients:

1 pound ground pork 3 tablespoons tomato sauce or ketsup

2 pcs. Raw egg 2/3 cup raisins

¼ cup flour 1-2 tsp. salt

1 cup breadcrumbs ¼ tsp pepper

1 big carrot, diced 6 pcs. Vienna sausage or 3 hotdogs

1 big onion, diced 2 hard-boiled eggs

1 med. Green bell pepper, diced Grated Cheese, optional

1/3 cup sweet pickle relish

Procedures:

1. In a bowl, combine all the food ingredients and mix until well blended.
2. Divide the mixture into portions, depending on how you want to make.
3. Spread and flatten the mixture onto the center of each aluminum foil
4. Evenly divide the slices of hard-boiled eggs and sausages so that each mixture gets an equal
share. Place the slices at the center of each mixture.
5. Carefully roll the aluminum foil into a tightly packed log about 1 inch to 2 inches in diameter,
sealing on both ends.
6. Place the wrapped embutido in a steamer and steam for an hour.
 Skinless Longganisa

Materials Needed:

Mixing Bowl

Measuring Cups/Spoons

Wax Paper cut into 4 x 4 sheets

Ingredients:

1 ½ pounds lean ground pork

½ pound ground pork fat

½ cup brown sugar

1 head garlic, peeled and minced

2 tablespoons soy sauce

1 tablespoons vinegar

1 tablespoons salt

2 teaspoons ground black pepper

Procedures:

1. In a bowl, combine ground pork, ground pork fat, sugar, garlic, soy sauce, vinegar, salt and
pepper. Mix until well-distributed.
2. On a individual sheet of wax paper, spoon about 1 tablespoon of pork mixture and form into a
log. Roll and wrap tightly. Repeat with the remaining mixture. Arrange in a zip lock container
and freeze.
 Relyenong Bangus

Ingredients:

1 large milkfish 50 grams of pickles

¼ kilogram ground pork 1 teaspoon salt

1 bulb onion, minced 1 teaspoon ground black pepper

3 cloves garlic, minced Banana leaves for wrapping

1 medium carrot, minced Marinate:

¼ cup red bell pepper, chopped ¼ cup soy sauce

1 egg 2 pcs. calamansi

1 small pack of raisin

Procedures:

1. Remove the fish meat with the use of flexible stainless flat bar inserting it to an opening cavity f
the fish neck. Carefully push the bar between the fish skin and meat. Finally, break the spine at
the base of the tail and then squeeze the meat out to the opening cavity.
2. Marinate the skin with the mixture of soy sauce and calamansi for at least half an hour.
3. Boil the bangus meat in 1 cup of water for 5 minutes. After which, remove the bones from its
meat.
4. Saute garlic and onion. Add ground pork and milkfish meat. Seasoned with salt and pepper to
taste. Stir fry for about 3-5 minutes. Set aside until it cools down.
5. On a separate bowl, mix the sautéed pork and fish meat with carrot, raisin, pickles, bell pepper,
and beaten eggs.
6. Stuffed the sautéed ingredient inside the fish.
7. Wrap the stuffed bangus with banana leaves and tie it. Fry.
 Cucumber-Pineapple Atchara

Materials Needed:

Knife

Chopping Board

Sterilized Jar

Casserole

Measuring Cups

Ingredients:

1 kilograms Cucumber, peeled, sliced thinly

1 can Pineapple Tidbits, drained (227g)

1 pc. Red bell pepper, sliced

1 ½ cup Red Cane Vinegar

1 ½ cup sugar, white

Procedures:

1. Arrange the cucumber, pineapple tidbits, and bell pepper in a sterilized jar.
2. In a pot, combine red cane vinegar and sugar. Simmer until the sugar is fully dissolved.
3. Pour the pickling liquid over vegetables mixture while still hot then cover.