Day 6

March 29,2023
Wednesday morning in 4:00 am were going to take bath but there’s no water so
that we find on how to buy water and we thankful that there was a security to tell
us where the water is located to buy. That was our first day on tandag but we
apparently on water 5:00 am we done to take a bath and after that we eat our
breakfast and after we eat we relax. 3 hours passed by to wait our assessors and
we go to our training center. We didn’t know that they wait also them for us. And
we start our training first is the prayer by ma’am Maisarah followed by national
anthem of ma’am Karen after that ma’am Beatriz Canonigo was introduce our
assessors and also the head of PFARO sir Percy Villena and he have an
inspirational message for us that he said hope that all of us was a successful
someday in our track TVL. And and after the speech they faster to go on liangga
because they have a transaction there. Then they give it to our assessor ma’am
Gemma Evallar and ma’am Celia alambatin. They discuss about our first we
process Fish Siomai and we prepare our ingredients and utensils to use and we
make a group 1&2 so I pick group 2 while the group 1 is observe during our
process.
*Fish Siomai*
Ingredients:
1kg. ground Fish Meat
1/3 cup chopped water chestnut or turnips (singkamas)
¾ tbsp cup Carrots, shredded
2 tbsp. or 4 cloves minced garlic
1 large onion, chopped finely bunch of spring onions or leeks
1 egg -1 tsp. salt
2 tbsp. sesame oil
1 tsp. freshly ground pepper
2 tbsp. all-purpose flour
2 tbsp corn starch
2 tbsp oyster sauce (optional)
1 sachet seasoning (Ajinomoto, ginisa mix magic sarap) – optional
5 packs molo or siomai wrapper
Procedure:
1. Mix all the ingredients for the filling in a bowl.
2. Lay out the wrappers in a clean tray and put two tsp. or about 10g of siomai
fish on each wrapper.
3. To enclose, gather up the edges of the wrapper and gently fold it so that it
forms a basket shape, with the top of the filling exposed. Press lightly as
you pleat each side. Or, if you don’t want to expose the filling, use a bigger
wrapper. Do the same to the remaining fish mixture.
4. Meanwhile, boil water and brush steamer with oil.
5. When the water gets to a rolling boil, arrange the siomai in the steamer and
let stand for 15-20 mins. Longer for large pieces.
6. Serve with soy sauce, calamansi and sesame oil. Chilli 7. Paste is optional
*Chili Sauce Siomai*
1/8 kilo Chilies (siling labuyo)
½ kilos garlic, peeled and minced
1 kl. cooking oil
Procedure:
Combine chopped chillies, and minced garlic then simmer to around 20
minutes or till most of the water has evaporated. Add oil, simmer and stir
well.

And that’s the end of our group processing while, in the 1:00 pm while the
group 1 observe processing.

Reflection:
So when the lecture is finished I have learned a lot and with all the
experienced I’ve done not only that but also the inspirational that I’ve been
heard of them, Now I know how to process properly in a nutritious and
healthy food for people, and I will share my knowledge too.
 Day 7
March 30, 2023
9:00 am was the continuation of our processing in fish polvoron…..
*Fish Polvoron*
Ingredients:
3 tbsp. fish flour
1 kg. All-purpose flour
½ kg. Margarine
1 tsp. vanilla
½ kg. white sugar
Water cellophane
½ kilo powder milk
Procedure:
1. Sift flour and sugar separately.
2. Toast the flour until golden brown.
3. Sift again to remove lumps then set aside.
4. Melt margarine then add vanilla extract.
5. Mix toasted flour, fish flour, powder milk and melted margarine.
6. Mix well and mold into desired shape using the polvoron molder.
7. Wrap each with water cellophane.
8. Pack and store
Reflection:
After the process we already have on idea and knowledge on how to
process the fish polvoron.