what's your favorate mix?

[HzTStOXA]

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~Banana Fritters~

Ingredients

200 grams bananas (saba)
2 pieces egg yolks
1 cup flour
1 grain salt
4 cups water
1 tablespoon refined sugar Edible oil (as needed)

Material
Cooking utensils
Bags
Trays

Procedure
1. Cut bananas thinly and dry.
2. Put dried bananas in trays and cover them with water. Soak for 2 hours. Drain.
3. Beat egg yolks in mixing bowl. Add flour, salt, water, and sugar. Mix well until mixture thickens.
4. Add bananas. Mix to coat bananas.
5. Fry a spoonful of mixture at a time until fritter becomes golden brown.
6. Store in plastic bags.

~Banana Jam~

Ingredients
6 pieces ripe table bananas
22 tablespoons refined sugar
8 tablespoons calamansi juice
25 tablespoons orange juice

Material
Mixing utensils
Cooking utensils
Sterilized jars

Procedure
1. Cut bananas into bite sizes.
2. Mix sugar, calamansi juice, and orange juice in a saucepan. Stir until sugar is completely dissolved.
3. Add bananas and boil until mixture reaches jam consistency.
4. Pour mixture into jars and half-seal.
5. Process jars in boiling water for 30 minutes.
6. Seal jars and refrigerate.

[HzTStOXA]

~Banana Sauce~

Ingredients
40 grams banana flour (see “Banana Flour” on p. 13)
2 grams ground garlic
2 grams ground onion
0.2 grams chili poweder
0.4 grams cloves
10 grams salt
280 grams refined sugar
Water
80 ml. good-quality vinegar
0.2 grams food coloring

Materials
Mixing utensils
Cooking utensils
Sterilized containers

Procedure
1. Combine the first 7 ingredients.
2. Add 100 ml. water and blend until mixture becomes smooth.
3. In a saucepan, combine 2.50 ml. water and 80 ml. vinegar. Boil.
4. Add banana flour mixture to water-vinegar solution.
5. Cook over low fire until this thickens.
6. Pour into sterilized containers and seal.

~Banana Spread~

Ingredients
100 grams ripe bananas
Water
Soduim metabisulfate (0.02% of ingredients’ total weight)
2 teaspons margarine
4 tablespoons refined sugar
¼ teaspoon gelatinized cornstarch
¼ teaspoon calamansi juice

Material
Cooking utensils
Double boiler
Sterilized bottles
Blender
Nylon mesh

Procedure
1. Wash, peel, and cut bananas into small pieces.
2. Blend cut pieces with equal amount of water containing sodium metabisulfate.
3. Strain mixture through a nylon mesh to remove banana seeds.
4. Add rest of ingredients to mixture.
5. Cook over a double boiler, constantly stirring, until a thick consistency is reached and until basic reading in double boiler shows 52C
6. Pour banana spread into half-sealed bottles. Process in boiling water for 30 minutes.
7. Seal bottles and store in a cool dry place.

[HzTStOXA]

~Barquillos~

Ingredients
5 egg yolks
1 cup whole liquid milk
¼ cup sifted flour
1 powdered rind calamansi
2 tablespoons sugar
Butter

Material
Mixing utensils
Wafer iron or barquillera
Beater
Spoons
Plastic bags for storage
Wooden cones

Procedure
1. Beat egg yolks lightly and add to liquid milk.
2. Add flour, powdered rind, and sugar to make a smooth paste.
3. Apply butter on both sides of water iron for easy removal of barquillos.
4. Heat wafer iron.
5. Pour a tablespoon of paste at center of wafer iron and press plates together. Wait until wafer becomes brown.
6. Shape barquillos by using wooden cone. Butter them while still soft and warm.
7. Pack in airtight plastic bags.

~Black Shoe Polish~

Ingredients
4% carnauba wax
3% solubilized nigrosine base (oleate)
9% crude Montana wax
15% paraffin wax
50% turpentine
20% benzene

Materials
Stove
Cooking utensils where temperature can be monitored (a food grade thermometer may be handy where said utensils are unavailable.)
Small cans or molds

Procedure
1. Melt carnauba wax at 90C stirring continuously
2. Add nigrosine base and then Montana wax.
3. Add paraffin wax, allowing it to melt completely.
4. Reduce temperature to around 82-83C. Add turpentine little by little while constantly stirring mixture.
5. Add benzene. Lower temperature to 50C
6. Pour mixture into cans and store.

[brian joshua]

pitbull and old english bulldog mix

[deks]

emperador+limosito+sprite = bukal

[HzTStOXA]

~Buko Pie~

Pie Crust Ingredients
2 cups all-purpose flour
1 teaspon salt
2/3 cup pure lard (cow or chicken)
¼ cup ice water

Material
Sieve
Container
Pastry blender or fork

Buko Pie Ingredients
5 cups not-too-young buko
1 tablespoon sugar
1 ½ tablespoons flour
1 cup sugar
3 tablespoons flour
¼ teaspoons salt
¼ teaspoon salt
2/3 cup water
2/3 cup raisins
2 tablespoons butter

Materials
Cooking utensils
Mixing utensils

Crust Procedure
1. Sift flour in container.
2. Add salt and lard and mix roughly using a pastry blender or fork.
3. Sprinkle water a little at a time.
4. Mix until flour is dampened and made into a dough.
5. Press dough and set aside.

Pie Procedure
1. Slice buko. Set aside.
2. Heat oven to 205C.
3. Line a 23-cm. pie pan with half of crust making a high, rounded edge.
4. Mix 1 tablespoon sugar and 1 ½ tablespoons flour and sprinkle on bottom of crust.
5. In a saucepan, mix 1 cup sugar, 3 tablespoons flour, salt, and cinnamon.
6. Add water and drop raisins.
7. Cook in medium heat till everything becomes smooth.
8. Add butter and buko while stirring. When mixture gains some thickness, take it out and pour into the crust.
9. Use the remaining crust to cover the pie. Sprinkle with sugar.
10. Bake until pie becomes golden brown.

~Calamansi Peelings Preserved~

Ingredients
10 pieces big green calamansi
3 cups refined sugar
Water

Materials
Cooking utensils
Sterilized jars

Procedure
1. Wash calamansi fruits. Make a slit at lower end of each fruit and remove juice and seeds.
2. Soak peelings in water overnight. Drain.
3. Boil peelings until they become greenish.
4. Soak peelings again in water for 3 days, changing water twice a day.
5. Boil peelings, changing water thrice
6. Make a syrup by mixing 3 cups of sugar to 1 ½ cups of water.
7. Cook peelings in syrup until it becomes thick. Drain syrup, saving it for later use.
8. Pack peelings in sterilized jars and pour back syrup, allowing air bubbles to escape.
9. Half-seal and process in boiling water for 30 minutes.
10. Seal completely.

[HzTStOXA]

~Candied Kasuy (Cashew)~

Ingredients
1 ½ cups ground kasuy nuts
15 tablespoons refined sugar
9 tablespoons butter
1 piece egg yolk

Materials
Small paper cups
Barbecue brush
Cooking utensils

Procedure
1. In a saucepan, toast kasuy nuts until light brown.
2. Add sugar and butter. Cook until mixture becomes thick.
3. Pour mixture in cups.
4. Brush tops of mixture with well-beaten egg yolk.
5. Bake until done.

~Candied Walnuts~

Ingredients
1-2 cups sugar
3 cups honey
Water
2 teaspoons vanilla
3-4 cups ground walnuts

Matrials
Mixing utensils
Plastic wrappers
Saucepan
Cookie sheet or wax paper
Airtight containers

Procedure
1. Combine sugar, honey, and water in a saucepan.
2. Cook to 242F. When consistency is reached, removed from heat.
3. Add vanilla and walnuts. Mix
4. Spread on wax paper or lightly-oiled cookie sheet.
5. Separate into individual pieces as they cool. Wrap individually.
6. Store in airtight containers.

[HzTStOXA]

~Candle Making~

Ingredients
Paraffin wax (available at chemical companies or from petroleum-refining companies.) The paraffin wax consists seven parts of the total candle. Dye (for making different colors)
2 parts microwax (available at chemical or pharmaceutical outlets)
1 part crystal wax (available at chemical or pharmaceutical outlets)
Essential oil

Materials
Container for mixing colors and melting wax
Molds (Plaster of Paris or aluminum)
Double boiler
Water heater
Wick (made of bleached cotton yarn available at the market)
Ladle (for pouring the liquid wax into the mold)
Basin

Procedure
1. Cut paraffin wax into pieces. Put in container and heat in double boiler until wax is completely melted. (This can also be done by utilizing a cooking stove and heating pieces of wax in a cooking pan.)
2. Add dye to melted paraffin wax.
3. Add microwax to melted paraffin wax and mix until microwax is completely melted.
4. Heat crystal wax in a separate container and add it to paraffin wax-microwax mixture.
5. Add 1 teaspoon of essential oil per litre of wax solution to make candles smooth and hard. Stearic acid may be used instead of essential oil.
6. Prepare molds (in two parts) on which to pour wax by taking out clamps to separate mold.
7. Apply oil into mold cavities to separate candle easily.
8. Insert wick into molds and bring both parts of mold together and clip.
9. Using a big ladle , pour melted wax in mold, filling it up to top.
10. Take out mold from water, open, and remove candles.
11. Cut off excess wick.

Packing
1. Pack candles in strong paper or cardboard to avoid moisture.
2. Label each packet of candles.

[Shayth Al-Nabi]

try mo ung vodka+blue caracao (mura lang ung local)+pineapple juice+orange juice

[demetvi]

IPAD= ice tea + lapad