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The Black Eyed Peas - Let's Get It Started

HOW TO MAKE HAM IN A VERY EASY WAY

INGREDIENTS

pork meat (kasim or pigi), 2 kg

Injecting Solution:

water, 1 c
salt, ½ c
sugar (white), ¼ c
monosodium glutamate/vetsin, 250 mg
ham spice, 1 tsp
prague powder, 3 tsp
ascorbic acid, 250 mg

Curing Solution (cover pickle):

water, 8 c
salt, 2 c
sugar (brown), ½ c
prague powder, 2 tbsp

or dry curing mixture
salt, 1 c
brown sugar, ¼ c
prague powder, 2 tbsp

Cooking mixture per kg of ham
beer, ¾ c
cloves, 2 pcs
bay leaves, 2 pcs
pineapple juice, 1 c
sugar, 1 c
water enough to cover


UTENSILS

mixing bowl
chopping board
casserole
tray
measuring cups
carajay
measuring spoons, turner/blow torch
syringe, weighing scale
knife, stove

PROCEDURE

A. Meat Curing

1. Dissolve salt and sugar in boiling water for injecting solution.
2. Cool then strain thru clean cloth.
3. Add vetsin, hamspice, prague powder and ascorbic acid.
4. Inject the solution into different parts of the meat.
5. If curing solution is used, soak in curing solution for 4-5 days in the refrigerator.
6. If dry curing mixture is used, sprinkle and rub ½ part of the dry curing mixture and stand overnight in a curing rack at room temperature. On the 2nd day, rub the remaining ½ part of curing mixture and stand again for another 12-24 hours.

B. Ham Cooking

1. After curing, wash off the excess salt several times and finally soak in warm water. Drain.
2. Boil the ham in enough water for 5 minutes.
3. Discard water.
4. Finally cook the ham in the cooking mixture for about one hour or until tender.
5. Cover the ham with brown sugar and caramelize by placing in an oven or using hot "siyanse" or blow torch.

MGA LUTUING PINOY: MGA HANDA PARA SA PASKO

MGA LUTUING PINOY: MGA HANDA PARA SA PASKO: "Leche Flan 12 egg yolks 2 x 400 gm cans evaporated milk 1 x 400 gm can condensed milk 1 tsp vanilla extract or lemon zest (optional) sugar ..."

MGA HANDA PARA SA PASKO

Leche Flan

12 egg yolks
2 x 400 gm cans evaporated milk
1 x 400 gm can condensed milk
1 tsp vanilla extract or lemon zest (optional)
sugar

Put about 1-2 Tbsp sugar in each of the metal molds (this will depend on how big they are). Place the molds one at a time on a cooker hob and melt the sugar gently. Let it caramelise and melt to a golden brown - DO NOT BURN IT. Swirl it around the mold so that there is just a thin film covering the bottom. Remove from heat and cool completely. (Caramelised sugar will harden and crack.)
Mix the egg yolks, milks, and flavouring gently. Do not whisk, you don't want to have bubbles in it to result in a smooth set custard.
Strain the mixture while pouring it into the metal molds with caramelised sugar.
Cover tightly with foil, parchment paper, or plain paper. Secure by tying a string or rubber band in its circumference.
Steam in medium-low heat for 1 hour.
Remove from steamer and cool completely.
To serve, run a knife around the edge and invert into a serving plate.

MGA LUTUING PINOY!

FILIPINO RECIPE  ADOBONG BALUT ~

PINOY ADOBONG BALUT INGREDIENTS
1 recipe Chicken pork adobo
6 pieces cooked balut
Toasted garlic, chopped
Cognac or brandy

PINOY ADOBONG BALUT PROCEDURE

• Prepare the basic adobo. When simmering and fat is evident, strain the sauce. Keep the cooked chicken and pork for future use. Put back the sauce into the pan and simmer for a few minutes.

• Add the balut. Do not stir so balut will absorb the adobo fat. Just baste with the sauce once in a while until brown

• Add a tablespoon of   brandy to perk up the flavor. Serve topped with toasted garlic.

A lesson in eating Balut: How is balut eaten? First, tap the broad end of the egg to break the thick shell. Sprinkle some salt over the egg then carefully suck out the balut broth. Peel the egg halfway then sprinkle more salt (some also drizzle with white vinegar) before you take a bite. Continue peeling as you eat.