How to Make Salted Dried Fish (Daing)

 PB
 FOOD BUSINESS IDEAS
 15 NOV, 2009
 8


Dried split fish, commonly known as “daing” (split form) is the fish that has
been converted from the fresh state to a much lower moisture level with the use
of heat with or without salt to maintain its acceptability over an extended period of
time.
Salted Dried Split Fish
Ingredients:
60 kg Fresh Galunggong
6.5 Kg salt for every 60 Kg of fish
5 gallons of water
Materials:
Strainer Bowl, Cutting Board, Knife, Big Basins, Brining Container, Wire screen
mesh (12 meters, cut in half)
Procedure:
1. Wash the Galunggong thoroughly with clean and fresh water.
2. Split the fish into butterfly fillet and remove the gills and internal organs. Wash fish
again thoroughly.
3. Place the fish in a strainer and drain.
4. Prepare the brine solution (i.e., mixture of water and salt). For a 60-kg. fresh fish,
use 6.5 kls. of salt and 5 gallons of water.
5. Soak the fish in brine solution for one hour.
6. Drain the salted fish.
7. Rinse the fish thoroughly under running water to wash
off excess salt.
8. Arrange or lay fish in wire screen mesh. Do not place the fish on top of each other
so that fish will dry evenly.
9. Cover the fish with the other half of the screen mesh/wire screen to prevent
contamination while drying.
10. Dry fish under the sun or direct sunlight for two to three days.
11. After drying, allow the dried fish to cool for at least 6
hours at room temperature.
12. Weigh, pack, seal, and store dried fish at room temperature.
Assumptions:
– Salted fish drying is done for 22 days / month.
– 60-kg. fish produces 40 kg. of dried fish (daing).

Tuyo is a tagalog word meaning dried. The process of salting and drying preserves
the fish that can be stored for months. Salted fish drying is seasonally done for six
months, pertaining to the summer season when there is only little amount of rain and
the producers have ample time to dry and preserve the fish.
Salted Dried Fish (Tuyo)
Ingredients:
60 kg Fresh Tunsoy fish
6.5 kg salt (for every 60 kls. of fish)
5. gallons Water
Materials:
Strainer Bowl, Cutting Board, Knife, Big Basins, Brining Container, Wire screen
mesh (12 meters, cut in half)
Procedure:
1. Thoroughly wash the Tunsoy fish with clean and fresh water. Place in a strainer for
20 minutes to drain.
2. Prepare the brine solution (i.e., mixture of water and salt). For a 60-kg fresh fish,
use 6.5 kls. of salt and 5 gallons of water.
3. Soak the fish in the brine solution for three hours.
4. Transfer the fish into a strainer to drain.
5. Rinse the fish thoroughly under running water to wash off excess salt.
6. Place brined fish in a single layer on a 6-m. wire screen mesh.
7. Cover the fish with the other half of the wire screen to protect it from flies and dust.
8. Dry under the sun for two to three days depending on the size of the fish. It is
advisable to dry the fish under the sun for three to four hours in the morning and air
dry in room temperature to prevent rapid rate of drying.
9. Turn the fish over every hour or two for even drying. A well-dried fish is light in
weight and the meat is tender.
10. Weigh, pack, seal, and store the fish at room temperature.

HOW TO MAKE BAGOONG?

Ingredients:
Use only good fresh fish (anchovies are preffered).

Procedure:
Wash the fish thoroughly with clean fresh water.
Mix the fish with clean pure salt.
( 1 part salt to 3 parts fish ) by measure
( 2 parts salt to 7 parts fish) by weight
Place the fish in fly proof, clean containers with a minimum.
Store the bagoong in a clean warm place which has a minimum of
circulating air.
When the proper arm and body have developed in the product drain
off the patis and grind the residual bagoong.
S Guava Jelly
Guavas are used to be abundant when I was still a child but now when I go to the wet market, I can
only see few sellers and they are seasonal. But if I’m mistaken and your area are still abundant with
guavas, you can try to make make this recipe especially if they are so many that you have to preserve
them and make jellies.
Ingredients:
Ripe guavas
1/2 cup sugar to every cup of guava juice
1 teaspoon kalamansi juice.
2 parts of water for every one part of guava

How to make guava jelly:

 Have a mixture of ripe and under ripe guavas.
 Core and wash them and then cut into quarters and measure.
 To one part of guavas, add 2 parts of water.
 Boil until soft. Strain through jelly bag.
 Hang the bag for the juice to drip. Measure the juice.
 To every cup of juice add 1/2 cup sugar and 1 teaspoon kalamansi juice.
 Boil again until 106 degrees °C (soft) or 108 °C (hard). Pour into glass jars and remove
scum.
 Cool. It is now ready to be used as spread.

How to make Pineapple jam without artificial

pectin?
Jam making is easy but you need to make sure that you follow
some simple rules when preparing jam.

1. You need to be hygienic and clean – wash your hands a million

times, use only clean utensils, sterilize your jars and lids and
implement my vacuum and rum trick mentioned further below in
the recipe card. Use tools to assist you to take out the hot
sterilized jars or to fill your jars with jam, such as with this basic
home canning kit.
2. You need to maintain the sugar fruit ratio – Don’t cut on the
sugar! I mean, all your life you are swallowing random sugary
treats and now that the point has come to prepare jam you are
about to cut down on sugar? Nobody cuts down on sugar when
preparing jam in France and the French don’t have a carb
problem. The simple rule applies when consuming food: the
dose makes the poison. 1 teaspoon of natural jam on your
bread is nothing compared to 1 teaspoon store-bought jam (you
 don’t even know what’s in the store-bought jam or in the packed
artificial pectin!)
3. Cook the jam until it’s set, not any shorter and nor any longer.
Get a jam food thermometer to know when it’s set!
4. Use a pot which cooks the jam evenly. In France, they
use copper pans. I know they are not cheap but worth an
investment if you plan on making more jam in the future. My
mother got hers from her mother and so on and I hope to get
my mum’s one day. For now, I use a large stainless steel pot.

train patis and pack in clean container.

Deliciously Simple Pineapple Jam Recipe

Print
Prep Time
10 mins
Cook Time
1 hour
Total Time
1 hour 10 mins

This delicious pineapple jam recipe only has 4 ingredients.

Author: Anita Mokashi, from Martha Stewart
Recipe Type: Jam, Side dish
 Ingredients
 1 pineapple
 1 cup water
 2 cups sugar
 Juice of 2 limes

Instructions
1. Peel the Pineapple and grate the pulp out of it.
2. Heat the pan. Add the pineapple pulp and water. Let them cook for 20 minutes on medium flame. Stir
frequently. The pineapple pulp should become soft.
3. Now add the sugar and lime juice. Let the mixture cook for 30 minutes. The mixture is thickened and jam
is ready to be stored.
4. Spoon the jam into a jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.
Memorial Day Cocktail: Waterloo Pineapple Fizz

How Do You Make Skinless Longganisa?

Skinless longganisa are so easy to make, you’ll have a big batch ready in a
cinch. It’s just a matter of mixing the ground pork, minced garlic, brown sugar,
soy sauce, vinegar, salt, and pepper in a bowl until fully incorporated.

Good sausage needs fat as well as lean meat for flavor and juiciness. I like to
mix in 1/2 pound of ground pork fat with 1 1/2 pounds of lean ground pork but
if you can’t find pork fat, use 2 pounds of ground pork with a good amount of
fat marbling. I don’t recommend using lean pork as the sausages tend to be
tough and dry when cooked.

I don’t add extenders or binders such as flour or breadcrumbs to the meat.

Just chill the sausages after wrapping and they should fry well without
breaking or falling apart.

W How to Make Pampanga Style Skinless Longganisa

Print

Prep time

20 mins

Cook time

12 mins

Total time

32 mins

Author: Manny
Recipe type: Pork Recipe
Cuisine: Filipino
Serves: 16 pcs

Ingredients

 ½ kilo ground pork shoulder

 6 garlic cloves garlic , chopped

 4½ Tbsp. washed sugar (light brown sugar)

 1 Tbsp. freshly-ground black pepper

 ¾ Tbsp. sea salt

 2 Tbsp. achuete oil (soak 2 Tbsp. achuete seeds in 2 Tbsp. cooking oil)
 1 Tbsp. vinegar

Instructions

How to make Pampanga Style Skinless Longganisa:

1. If you are going to ground your pork, remove the skin and leave the fatty layer. Grind the pork finely using a meat

grinder or food processor. To make the achuete oil, soak 2 Tbsp. achuete seeds in 2 Tbsp. cooking oil for an hour.

Remove the seeds and set aside the achuete oil.

2. In a mixing bowl combine pork, vinegar, garlic, sugar, pepper, salt and achuete oil. Mix all the ingredients until well

combined. Chill the mixture for at least 5 hours or overnight.

3. Form the meat mixture into logs about and inch in diameter and 3 to 4 inches long. You can use wax paper to make the

logs and cut it about 6 inches by 4 inches. Form the mixture into logs and roll in wax paper.

4. Put longganisa in a baking sheet and put in a freezer until frozen. Transfer to plastic bags or plastic containers and put

back in the freezer for storing.

5. To cook the longganisa, you can fry it directly in cooking oil in low heat until brown to prevent burning the longganisa

and still raw inside. You can also put some water in the pan and boil the longganisa until the liquid evaporates. Then
put some cooking oil and fry it until cooked.
a Longanisa Recipe (Filipino Sausage)
This is a recipe for longanisa. It is a type of Filipino sweet sausage.
CourseMain Course
Prep Time18 minutes
Cook Time20 minutes
Total Time38 minutes
Servings4
Calories711kcal
AuthorVanjo Merano

Ingredients
 2 1/4 lbs ground pork
 1 tablespoon coarse salt
 1/2 teaspoon Prague powder #1
 1 teaspoon sodium phosphate
 1/4 cup cold water
 1/4 cup TVP Textured Vegetable Protein
 1 tablespoon Isolate
 1/2 teaspoon Carrageenan
  2 tablespoon sugar
 6 tablespoon garlic minced
 2 tablespoon paprika for color
 3 tablespoon Anise Liquor
 1 tablespoon ground black pepper
 2 tablespoon pineapple juice
 1/2 teaspoon meat enhancer optiona
nt variety? Swap ground chicken or ground beef for the pork!
The most time-consuming part of the preparation, in my opinion, is shaping
the pork sausage into thin logs and wrapping in wax paper. Cut the paper in
even lengths and use as a guideline when forming the longganisa for uniform
sizes.

If you want to skip the tedious wrapping of the sausage logs individually, you
can spread the pork mixture into about a 1/2-inch thick layer on a sheet of
wax paper and then cut into sizes with a knife or a pizza cutter.
Arrange the wrapped sausages in resealable bags and they should keep in
the refrigerator for 2 to 3 days or in the freezer for 1 to 2 months. I suggest
labeling the bag or container with the packing date so you’ll know until when
they’ll be good for.