Monday, April 4, 2011

pinoyraket- NEGOSYO AT PANGKABUHAYAN










Turon RecipeTuron Recipe # 1



Ingredients


4 pieces Banana
8 pieces Lumpia wrappers
1/4 cup Granulated sugar
1 tablespoon Cinnamon
Oil for frying
Kitchen paper


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How to make Taho

The taho is a typical Filipino delicacy wherein the usual "manong"(male vendor) carries two bucket-like container with a bamboo stick to balance it at his shouders. Every morning you would always hear a man shouting from the streets "Tahooo!" to call out for his customers. Most filipinos is fond of eating this kind of stuff and most likely serves as a cereal for their daily breakfast routine. Here's how to make one:


MATERIALS
½ kg soybeans
4 liters water
1½ - 2 pcs gulaman
¼ tsp vanilla


Syrup


1 kg brown sugar
1 ½ liter water


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How to Make Boneless Ham
Also known as boned ham, this whole cured ham is a cut of pork that has had the hip, thigh, and shank bones removed, as well as most of the fat before it is rolled, molded, and packaged. Boneless hams are easier to carve because there is no bone to carve around but without the bones, the ham will lack the flavor found in a bone-in ham. The texture is also affect by the processing methods used to remove the meat from the bones. There are also boneless hams produced from small chunks and reformed hams (oval shaped), which are meant to be sliced and used for sandwiches.


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Calamansi Farming and Products
Calamansi or calamondin (Citrfortunella microcarpa) is a fruit tree native to the Philippines. It is the most commonly grown backyard tree among the citrus species. It can thrive in a wide variety of environmental conditions.


It is a small tree with a height ranging from 2 meters to 7 ½ meters at maturity. Its broad egg-shaped leaves are dark green in the upper surface and pale green underneath. The fruit is round, about 2 cm to 4.5 cm in diameter, and greenish - yellow in color.


Like its relatives, such as the mandarin, pomelo and sweet orange, the calamansi is rich in phosphorous, calcium, iron and Vitamin C or ascorbic acid. It is the most popular and most commonly used citrus fruit in the country. Its juice is nutritious and traditionally made into a fruit drink that helps prevent respiratory diseases. It also helps strengthen the bones and stimulate growth especially among growing children. It can be used as a flavoring ingredient in desserts, e.g. leche flan, or as an additive in various food preparations, such as fish steak. Its pulp is used as a major ingredient in beverages, syrups, concentrates, and purees. The peel is made into jams, candies, and marmalade. With its alkalinizing effect, on the body calamansi helps circulate blood evenly and facilitates normal digestion.


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Puto Bumbong and Bibingka

SIMBANG GABI is one of the longest and most popular among the Filipino traditions in the country. It is when Catholic churches across the nation start to open their doors shortly before the break of dawn to welcome the faithful to the Simbang Gabi mass. Simbang Gabi or Mass at Dawn is a nine-day novena to the Blessed Mother. The novena begins December 16 as early as 4 in the morning and culminates with the “Misa de Gallo” on Christmas Eve to welcome the birth of our Savior Jesus Christ. In some churches, the panuluyan is reenacted showing the effort of Joseph and Mary to find a suitable birthplace.


The changing of times does not break the preservation of celebrating Simbang Gabi although it is celebrated in new ways. Still, the tradition of Simbang Gabi continues. Part of it are the colorful lights and lanterns that fill every streets. Beautiful parols are hung in every window. Songs of the season are played everywhere to warm the hearts. Families, friends and even individuals find its way going to the nearest church to attend the nine-day novena. Shortly after the misa de gallo, families gather in their homes to celebrate Noche Buena and feasted on various delicacies like queso de bola, bibingka, puto bungbong, or a drink of salabat or hot chocolate.


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