PRESERVED PRODUCTS:

MEAT

PORK TAPA

INGREDIENTS:

1T (20ml) Vinegar
3T (18g) Salt
2 ½ T (15g) Sugar
1t (5ml) Soy sauce
½ t (4g) Black pepper
½ t (2g) Garlic
1kilo Pork, lean

PROCEDURES:

1. Slice chilled pork into 1/8-1/4 inch thick.

2. Measure all ingredients needed and mix them thoroughly.
3. Apply the mixture on sliced meat.
4. Cure for four days in a cool place or seven days in a refrigerator.
5. Skewer each slice on bamboo sticks and dry in sun for 1-2 days (optional).
6. The marinated meat can also be smoked to prolong its storage life or can be fried immediately for
consumption.

CHICKEN HAM PROCESSING

INGREDIENTS:

1½c Salt
7½T Sugar
5T Prague Powder
8½c Water
1 whole Chicken

PROCEDURES:

1. Wash the chicken and remove the remaining internal organs like lungs and kidney. Also remove the neck and
feet.
2. Pre-measure the amount of water needed that can submerge the chicken.
3. Based on the pre-measured water, weigh the ingredients needed per 100 ml water using the proportion
given.
4. Prepare the pickle solution by dissolving the ingredients in the water.
5. Submerge the chicken in the pickle solution and cure for 24 hours at 36-40°F.
6. Wash the chicken and drip for 30 minutes.
7. Smoke for 8-10 hours or until golden brown color is obtained.
8. Cook in boiling solution containing 1 part pineapple juice, 2 parts water, ½ part brown sugar, 2-3 pieces laurel
leaves and 1-2 bulbs onion.
9. Thicken the solution and use as its sauce.
10. Serve or pack and freeze for future use.

MEAT BALLS

INGREDIENTS:

3T Salt
4¾T Sugar
4¾T Black pepper
4T Phosphate
¼T Water
1T Cornstarch
1T Flour
¼c Carrots
¼c Potato
½c Bell pepper
½c Onion
1kg Pork (600g Lean 400g Fat)

PROCEDURES:

1. Chill the meat and grind.

2. prepare and weigh all the ingredients needed.
3. Grind the onion, potato, carrots and bell pepper.
4. Mix thoroughly all the ingredients together with the ground meat.
5. Form the mixture into balls, deep fry or pack and freeze for future use.
FISH

SALTED FISH

INGREDIENTS:

• Cod, haddock, flounder, or other mild, flaky fish fillets

• Kosher or medium-grain sea salt

INSTRUCTIONS:

1. Rinse the fish and dry it with a clean dishcloth. Spread a layer of salt at least 1/2-inch thick in a container. Lay
pieces of fish on top so that none of them are touching. Cover the pieces of fish with another thick layer of
salt. Repeat, alternating the salt and fish layers until you’ve buried all the fish in salt, and finish with at least
1/2-inch layer of salt on top.

2. Put the salted fish into a refrigerator or cold cellar at around 40 degrees Fahrenheit, uncovered, for 2 days.

3. After 2 days have passed, brush as much of the salt off the fish as you can (don’t worry if you don’t remove
every speck). Wrap the fish in cheesecloth. Set it on a rack over a plate or tray, and put it back into a
refrigerator or cold cellar for another week or so.

4. Remove the cheesecloth and store the salted fish in a closed container in a refrigerator or cold cellar.

5. To use salted fish, first soak it for at least 24 hours, and change the water at least twice during that time. Two
days of soaking with changes of water will be even better.

HOMEMADE FISH STICKS

INGREDIENTS:

1 pound fish fillets

1 egg
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
1/2 t dried parsley
1/2 t paprika
1T butter, melted

DIRECTIONS:

Preheat oven to 450 degrees.

In a shallow dish, beat the egg. In another shallow dish, combine the bread crumbs, Parmesan cheese, paprika
and parsley.

Cut the fish into strips (about 3 inches long & 1/2 inches wide).

Dip each strip into the egg, then into the crumb mixture.
 Place the fish strips on a lightly greased baking sheet.

Drizzle the melted butter over the fish.

Bake for 7-10 minutes, or until fish flakes easily with a fork.

GRILLED GARLIC SALMON

INGREDIENTS:

1 large salmon fillet, cut to pan size

3 cloves garlic (or to taste)
1/2-1 t. lemon pepper
1/2 t. garlic salt
1T butter
2T olive oil
1/2 C milk

DIRECTIONS:

1. Finse fillet with 1/2 C milk. If fish has a stronger odor (or if you like no fishy taste) you can let it set in
milk for up to 5 minutes. Preheat oven to 350 degrees.

2. In an oven-proof skillet, melt butter and oil until hot. Add in garlic, finely minced. Place in fish, skin side
down, and brown for 1 minute. Dust flesh side of fish with garlic salt and lemon pepper. Flip and brown
for 1 minute. Place fish skin side down in pan, transfer entire pan to oven pre-heated at 350 degrees.
Roast for 5 minutes per inch of fillet thickness for medium fish, 10 minutes per inch for welldone fish.

FRUITS

CANDIED SANTOL

Ingredients:

Santol
Sugar
Sodium hydroxide or lihiya (commercial flakes)

How to make candied santol

 Wash fruits. Remove peel by putting fruits in 6 percent sodium hydroxide solution or lihiya
(approximately 1 cup sodium hydroxide flakes in 3 liters of water) for 5 minutes.
 Wash in cold water immediately to remove all traces of lihiya.
 Place fruits under running water and scrape or brush off peel. Rinse fruits.
 Blanch fruits in boiling water for 10 minutes. Cool in running water.
 Slice into wedges and remove seeds.
 For every cup of fruit, add 1 cup sugar. Mix them in a bowl and let stand overnight.
  Remove liquid and scrape off sugar from fruit.
 Spread fruit on wire trays and dry in a dryer or under the sun.
 Pack in plastic bags or insect-proof containers.

MACAPUNO PRESERVE

Ingredients:

Macapuno or mutant coconut

2 parts sugar and 1 part water (for every 2 cups sugar use 1 cup water)

Instructions:

1. Cut open the coconut and discard the oily portion.

2. Scrape the meat and blanch in boiling water for 2 minutes.
3. Drain. Cook in enough syrup of two parts sugar and one part water.
4. Cook the macapuno until it gets transparent.
5. Pour while hot in 12-ounces preserving jars.
6. Half-seal and sterilize jars for 25 minutes in boiling water.
7. Seal completely.

CANDIED KONDOL

Ingredients:

1 kilo kondol or kundol (white melon gourd), soaked in

1 tbsp lime (apog) with
5 cups water
3 cups sugar and 3 cups water
2-3 cups sugar

Directions:

1. Pare kondol, cut crosswise then lengthwise. Remove pulp and seeds.
2. Cut into desired sizes. Soak in lime solution 4 to 6 hours.
3. Wash thoroughly. Blanch in boiling water 5 to 10 minutes or until transparent. Cool in running
water.
4. Boil 3 cups sugar and 3 cups water. Add kondol and boil 5 minutes. Let stand overnight. Drain
syrup.
5. Set aside kondol. Add 2 cups sugar to syrup and boil. Add kondol and let boil 5 to 10 minutes.
6. Drain kondol, arrange in trays and dry. Serve or pack in tightly sealed plastics.
VEGETABLES

Salad Pickles

Ingredients:

2 pounds hardy, leftover vegetables like asparagus, beans, scapes, or stems

2 cups apple cider vinegar
1 cup water
2 TBSP pickling or fine grain sea salt
6 garlic cloves
3 tsp mustard seed
1 1/2 tsp red pepper flakes

Directions:

1. Prepare a boiling water bath canner and 3 pint jars.

2. Wash, trim, and chop the vegetables you're using (go for similar sizes so that everything
pickles at the same rate).
3. Combine the vinegar, water, and salt in a large saucepan. Set it over high heat and bring it
to a boil.
4. Once the brine is boiling, add all the chopped vegetables. Cook just until the brine returns
to a boil and then remove the pot from the heat.
5. Pull the jars out of the canner. Divide the garlic cloves, mustard seeds, and red pepper
flakes between the jars.
6. Using a slotted spoon, fill the jars with the chopped vegetables, leaving 1/2 inch headspace.
7. Fill the jars with brine, taking care to retain the proper headspace.
8. Tap the jars gently on the countertop to loosen air bubbles. Use a wooden or plastic
chopstick to remove any stubborn ones.
9. Wipe the rims, apply the lids and rings, and process the pickles in a boiling water bath
canner for 10 minutes.
10. When time is up, remove jars from the canner and set on a folded kitchen towel to cool.
11. Sealed jars can be stored in a cool, dark place for up to a year. Any unsealed jars should be
refrigerated and used promptly.
12. I like to give this pickle at least a week of rest before I crack open a jar.

RADISH LEAF PESTO

Ingredients:

2 large handfuls of good-looking radish leaves, stems removed

30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable
peeler
30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end
result too bitter in my opinion)
1 clove garlic, germ removed, cut in four
a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)
2 tablespoons olive oil, plus more to get the consistency you like
salt
pepper
ground chili pepper

Directions:

o Put all the ingredients in a food processor or blender, and process in short pulses until smooth.
You will likely have to scrape down the sides of the bowl once or twice.
o Add more oil and pulse again to get the consistency you prefer. (This can also be done with a
mortar and pestle; it's great for karma and triceps.)
o Taste, adjust the seasoning, and pack into an airtight container -- I use a repurposed glass jar.

Notes:
o Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.

PRESERVED WHOLE TOMATOES

Ingredients:

Tomatoes
Salt
Calcium chloride (pure form of “apog”)

Directions:

1. Select fresh, firm, fully ripe but not overripe tomatoes. Wash thoroughly in running water.
2. Blanch in boiling water for from one-half to 1 minute or in steam for from 2 to 3
minutes.
3. Dip in cold water; peel off skin and remove core.
4. Pack tomatoes firmly in previously sterilized jars to 1/2 inch from the top. Do not add
water.
5. Add 1/2 teaspoon salt and 1/8 teaspoon calcium chloride (apog) to each pint jar.
6. Exhaust uncovered jar containing the tomatoes at 77 °C in a kettle with water for 15
minutes or approximately 45 minutes from boiling time.
7. Water in kettle should not be more than 2/3 of the jar to prevent entrance of boiling
water into the jar.
8. Seal completely and process in boiling water bath for 35 minutes. Cool and store.
MERLION