food trip

here's how to cook



PORK TOCINO

Ingredients:
* 4 Kilos of pork round or shoulder butt (pigue or kasim)
* 4 teaspoons of phosphate
* 1 cup water
* 1/2 cup rock salt
* 2 teaspoons of curing salt
* 3 cups sugar
* 1/4 cup crushed garlic
* 1/2 cup anisado wine
* 1 cup pineapple juice
* red food color, optional
* 2 tablets ascorbic acid, crushed
Cooking Procedure:
1. Slice the pork across the grain, 1/4 inch thick pieces. Set aside in the refrigerator.
2. Dissolve phosphate in water.
3. In a non-reactive bowl, combine rock salt, curing salt and phosphate solution. Mix well. Add sliced portk and toss to coat meat completely.
4. Add the remaining six ingredients and mix until well blended.
5. Cure at room temperature for 8 to 10 hours or in the refrigerator for 1-2 days.
6. Pack in a polyethylene bags. Freeze until needed.
For this recipe, you can pack 10 packs of 1/2 kilo each.
You can sell this to earn extra money or keep it for your family.

FRESH LUMPIA

1 cup diced chicken meat.
1 cup shrimp
1/2 cup shrimp juice
1 cup green habichuelas
1 big onion
enough atsuwete for coloring
3 cloves garlic pounded
1 cup carrot (cut in long pieces)
1 cup kamote (cut in long pieces)
1 cup cooked pork
2 cups shredded cabbage
1/2 cup garbansos
2 cakes toqua peanuts (cut into cubes)
1 tablespoon sugar
1/2 cup kintsay

Blanch the shrimp. Boil the pork. Slice and cut other ingredients. Pound the shrimps head and mash in 1/2 cup pork. Fry the toqua until light golden brown. Sauté other ingredients together and wrap it in lumpia wrappers with lettuce leaves.

hmm..



sarap kumain ng frenchfries with coke float hehe.. hmm




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