Homemade Ham

Ingredients:
1
3
3
1

kg Pigue
tbsp White Sugar
tbsp Iodized Salt
tbsp Praque Powder

Procedure:
1.
2.
3.
4.
'
5.
6.
7.

Combine salt, sugar

Rub the mixture all
Place the pork in a
Place the liquified

and praque powder.

over the fresh pork for about 20-30 mins.
colander with a receiving container underneath.
mixture in the injection instruments and inject the meat.

Repeat the procedure 3 and 4 several times.

Wrap the ham with a cheese clothand tie with string.
Place the wrapped ham in a covered containerand refrigerate for one week.

Stewing The Ham

Ingedients:
1 cup Pineapple Juice
1 cup White Sugar
Procedure:
1. Mix the sugar and pineapple juice in a big saucepan.
2. Place the cured meat in the pan and boil for an hour.
3. Invert the ham every 15 minutes.
For Better Color:
Ingredients:
Brandy and Sugar
Procedure:
1.
2.
3.
4.
5.

Remove the string and cloth from the ham portion.

With a knife, make diagonal cuts n the fat portion of the ham.
Brush the fat portion with with brandy and sugar.
Rotate on hot frying pan to obtain golden color.
Repeat procedures 3 and 4 until the desired golden color of ham is obtained.

-----------------------------------------------------------------------------------Homemade Poultry ham

Ingredients:
2 tbsp salt
2 tsp Sugar

1/16 tsp Praque Powder

Procedure:
1.
2.
3.
4.
'
5.
6.
7.

Combine salt, sugar and praque powder.

Rub the mixture all over the fresh poultry for about 20-30 mins.
Place the poultry in a colander with a receiving container underneath.
Place the liquified mixture in the injection instruments and inject the meat.
Repeat the procedure 3 and 4 several times.
Wrap the ham with a cheese clothand tie with string.
Place the wrapped ham in a covered containerand refrigerate for one week.

Stewing The Ham

Ingredients:
1/2 bottle of Beer or 1/2 cup Pineapple Juice
1/2 cup Sugar
2 pcs. Laurel Leaves
2 strands Oregano
Procedure:
1. Mix the all ingredients in a big saucepan.
2. Place the cured meat in the pan and boil for an hour.
3. Invert the ham every 15 minutes.
-----------------------------------------------------------------------------------Pork Tocino
Ingredients:
1 kg Pork
1/2 cup White Sugar
1 tbsp Iodized Salt
1/8 tsp Praque Powder
1/4 cup Pineapple Juice
Procedure:
1. Combine the curing mixture.
2. Mix the curing mixture and the porkfor about 20-30 min.
3. Arrange in a container and store.
-----------------------------------------------------------------------------------Instant Corned Beef
Ingredients:
1
1
1
1
1

kg Beef
1/2 cup Water
1/2 tbsp Fine Salt
tsp Praque Powder
tbsp Sugar

Procedure:
1.
2.
3.
4.
5.

Cut the beef into 1 1/2 inch cubes.

Combine or add the rest of the ingredients.
Pressure cook for 40 mins.
Cool and shred beef with a fork.
Combine with broth left from cooking. Cool and refrigerate.

-----------------------------------------------------------------------------------Ice Cream
Ingredients:
2 packs All Purpose Cream
1 can Condensed Milk
3/4 cup flavoring (fresh/raw)
Procedure:
1.
2.
3.
4.

Whip all-purpose cream.

Add condensed milk.
Gradually add flavoring
Place in a container and freeze overnight.

-----------------------------------------------------------------------------------Peanut Brittle
Ingredients:
1 cup Sugar
1/4 tsp Iodized Salt
3/4 cup crushed peanuts
2 tbsp butter
1 tsp baking soda
Procedure:
1.
2.
3.
4.

Caramelize sugar.
Remove from fire and add baking soda, butter and nuts, stir.
Pour on greased chopping board and cut into desired sizes.
Cool and wrap in an appropriate packaging.

------------------------------------------------------------------------------------Beef Tapa
Ingredients:
1 kg Beef Lomo, sliced thinly
1/4 cup Brown Sugar
1/4 cup White Sugar
2 tbsp Salt
2 tbsp Ajinomoto
1/4 tsp Coarse Ground Pepper

1/8 tsp Fine Black Pepper(substitute for coarse)

1/2 tsp Native Garlic, minced
1/4 tsp garlic powder
Procedure:
1. Combine the curing ingredients.
2. Mix the curing ingredientsand beef very well for about 20-30 min.
3. Arrange well in a container and store.
-----------------------------------------------------------------------------------Salted Eggs
Ingredients:
Eggs (chicken or duck eggs)
Salt
Water
Procedure:
1.
3
2.
3.

Prepare a strong salt solution with a proportion size of 1 part table salt to
parts boiled water, cool the solution.
Place eggs in the cooled solution and keep eggs submerged for 10-14 days.
Hard cook the eggs.

-----------------------------------------------------------------------------------Pastillas de Leche
Ingredients:
2 1/4 cup Powdered Milk
300 ml Condensed Milk
2 tbsp Butter, softened
2 tsp grated rind of Lemon or Dayap
1/4 cup White Sugar
Procedure:
1. In a bowl, combine powdered and condensed milk, mix welland add the softened
butter. Continue mixing until it can be handled.
2. Get the desired amount and form into small cylinders, roll in sugar.
3. Wrap individually in colored cellophane.
----------------------------------------------------------------------------------Pickled Papaya
Ingredients:
6 medium Green Papayas
1/4 kg Native Onions
1/4 kg Carrots
1/4 kg Red Bell Peppers
1 pc. Ginger

1 head Cauliflower
Salt
For Pickling Solution:
1
1
1
1

cup
cup
tsp
tsp

Vinegar
White Sugar
All Spice
Iodized Salt

Procedure:
1. Peel papaya and remove seeds, shred.
2. Trim and cut the remaining vegetables into desired shapes.
3. For every cup of shredded papaya mix, 1 tsp coarse saltand then squeeze the j
uice.
4. Mix all ingredients together and and pack in a container.
5. pour hot pickling solution.
----------------------------------------------------------------------------------Fruit Cake
Ingredients:
1 cup Cashew Nuts
1 cup Glazed Fruits
1 cup Raisins
1/2 cup Cherry Brandy
7 pcs Medium Eggs
1 cup Butter
1/4 cup Brown Sugar
3 tbsp Molasses
3 1/2 tsp Baking Powder
3 cup All Purpose Flour
1/8 tsp Nutmeg
1/4 tsp Cinnamon
1/4 tsp All Spice
Procedure:
1. Mix the first 3 ingredients plus 1/4 cup cherry brandy and keep in the refrig
erator overnight.
2. Add 1/2 cup all purpose flour, mix very well and set aside.
3. Mix baking powder, 1 1/2 cup all purpose flour , nutmeg, cinnamon and all spi
ce. Set aside.
4. Beat 6 egg yolks and whole eggs slightly.
5. Add 1/2 cup brown sugar. Mix sugar until it melts.
6. Add 3/4 cup brown sugar and 1 cup butter. Cream until light and fluffy.
7. Add 1/4 cup cherry brandy and 3 tbsp molasses. Mix very well.
8. Fold in flour mixture with spices (procedure 3). Mix well.
9. Fold in the soaked fruit mixture.
10. Divide into baking pans equally and level the surface.
11. Optional: decorate surface with wallnuts or cashew nuts.
12. Baked at 300 degrees fahrenheit for about 1 1/2 hours or until a toothpick i
nserted comes out clean.
13. Cool the fruit cake and glaze.
Glazing:

3/4 cup Cherry Brandy

1/4 cup Molasses
1/4 cup Karo Syrup
1. Mix brandy , karo syrup and molasses in a measuring cup.
2. when the fruit cake has been cooked, pour the glazing mixture into the fruit
cake.
3. Remove the fruit cake with foil from the baking pan.
4. Wrap well and refrigerate for 1 week.