easy to prepare...

1. Food and Snacks Recipe
Fish Burger
Ingredients:
1. 1 kilo fish meat (any species of fish)
2. 3 tbsp. Salt
3. 2 tsp. Lemon juice
4. 1 tsp. Hamburger seasoning
5. 1 cup of chopped onion
6. 2 eggs
7. 2 tbsp. Powder milk or 3 tbsp. Evaporated milk
8. Oil for frying
Equipment:
1. Burner
2. Chopping board
3. Knives
4. Measuring spoons
5. Skillet
6. Turner
7. Mixing spoons
8. Mixing bowl
Procedure:
1. Chop fish meat.
2. Mix all the ingredients in the mixing bowl including the fish
meat.
3. Mold it into patties and fry.
4. Ready to be served.
Tuna Ham
Ingredients:
1. Meat of tuna-like species

2. Equipment:
1. Curing vat
2. Measuring cup
3. Measuring spoons
4. Mixing bowl
5. Smoke house
6. Syringe
7. turner
Procedure:
Preparation of curing solution for 10 kilos fish meat.
1. 5 cups solution (1 cup of refined salt and 4 cups of water)
2. Tsp. Of salt peter or solitre
3. 3 tbsp. Refined sugar
4. 1 drop oil of anise
5. 1 drop oil of cloves
6. 5 tablets ascorbic acid (ground)
7. 2 1/2 tbsp. Phosphate blend for ham or skimmed milk.
Dissolve the curing ingredients in a small amount of cold salt solution
before mixing with the rest of the liquid. Stir thoroughly and strain before
using. Inject 1 cup of the mixture for every 2 kilo of fish meat. Massage the
fish lightly to even out the distribution of the curing solution.
Fish Lumpia
Ingredients:
1. 1 cup of fish flakes (any species of fish)
2. 1 medium-sized onion
3. 2 segments garlic
4. 1/2 cup pickle relish
5. 5 pieces tomatoes
6. 5 tsp. Soy sauce
7. Lumpia wrapper
8. Oil for frying

3. Equipment:
1. Burner
2. Colander
3. Chopping board
4. Knives
5. Measuring cup
6. Measuring spoon
7. Steamer
8. Skiller
9. Turner
Procedure:
1. Crunch the garlic, chop onions and tomatoes.
2. Steam the fish and flakes, saute garlic, onions, tomatoes and
pickle relish.
3. Then add the fish flakes. Season with soy sauce. Let it cook.
Remove from fire and cool. Wrap in Lumpia wrapper and fry in
deep fat. Serve with sweet sour sauce.
Fish Kroepeck
Ingredients:
1. 4 cups water
2. 2 cups of flour
3. 2 cups of cornstarch
4. 1 tbsp. Salt
5. 2 Knorr cubes
6. Dash of vetsin
7. Oil for frying
Procedure:
1. Mix all the ingredients in a mixing bowl. See to it that the
cubes are crushed evenly.
2. Mix it thoroughly until sticky.
3. Transfer the mixture in a flat container.
4. Settle it for how many minutes.

4. 5. Cut it into cubes. Dry under the heat of the sun.
6. Deep fry.
Nuggets
Nuggets consist of surimi paste, shredded meat (shrimp) and ingredients.
They usually come in bite sized rectangular shapes. Nuggets are yellowish
in color and crunchy when fried.
Ingredients:
1. 466 g of Frozen surimi
2. 200 g of shrimp meat
3. 100 g of iced water
4. 85 g of onions, chopped
5. 57 g of bread crumbs
6. 10 g of oil
7. 45 g of wheat flour
8. 6 g of sugar
9. 9 g of salt
10. 6 g of chopped garlic
11. Commercial butter mix
Equipment:
1. Bowls
2. Spatula
3. Silent cutter
4. Molders
5. Measuring cups or spoons
6. Frying pan
Procedures:
1. Pre-cool silent cutter with ice cut tempered surimi into cubes.
Grind.
2. Add salt. Continue grinding until mixture becomes sticky.
3. Add onions and garlic. Mix thoroughly.
4. Add 1/2 of iced water. Continue mixing for about 2 minutes.
5. Add flour, oil, bread crumbs and sugar.

5. 6. Add the remaining water and shrimp meat. Mix for 2-5
minutes.
7. Pack mixtures in nuggets mold and spread evenly with wet spatula.
Freeze for 2-4 hours to a product temperature of 20°C.
8. Dip nuggets in a cool butter mix. Coat with bread crumbs.
9. Re-freeze the breaded nuggets for 2-4 hours to a product
temperature of 20°C.
10. Pack in polyethylene bags. Polystzrenetrays or paper board
boxes
11. Store at -18 °C or below. (The product is best consumed of in
two months
Crusty Fishwiches
Ingredients:
1. 1 1/2 cups cooked flaked tuna meat
2. 1/2 cup mayonnaise
3. 1/4 cup minced green pepper
4. 1/4 cup minced pimientos
5. 1 tsp. Salt
6. 1/8 tsp. Pepper (powder)
7. 1/8 tsp. MSG (Vetsin)
8. 1 egg, slightly beaten
9. Dash of Worcestershire sauce
10. 2 regular-sized bread loaves
11. Mayonnaise (any flavor)
Equipment:
1. Measuring cup
2. Measuring spoons
3. Mixing bowl
4. Muffin pan
5. Oven
Procedures:
1. Mix the first nine ingredients, set aside trim crusts of bread slices
and spread mayonnaise.

6. 2. Fit bread snugly into buttered muffin pans.
3. Spoon tuna meat mixture over bread cups. Do not waste the
remaining mayonnaise. Bake at 350 °F for 15 mins. Or until bread
becomes golden brown. Serve hot.
Gluten Preparation
Ingredients:
2 kilos flour (1st
class)
7 1/2 cups water
Procedure:
1. Place flour in a bowl in any deep container
2. Pour 7 1/2 cups water and mix thoroughly.
3. Set aside for 1 hour to form gluten, cover with cheese cloth.
4. Wash flour until water is clear.
5. Soak gluten in a clean water for 1 hour to make it smooth.
6. Drain water for 30 mins.
7. Cut into desired sizes and shapes.
8. Prepare hot water but not a boiling point.
9. Pour gluten into hot water, let it cook for at least 1 1/2 hours until
gluten is hard.
10. Remove gluten from hot water and soak running water.
11. Cut into desired sizes.
12. Pack and refrigerate in plastic bag. (Good for 1 year time)
Note: If the water is boiling, pour tap water to meet the temperature.
Lumpia Wrapper
Ingredients:
4 cups of flour
7 pcs. Fresh egg
1 cup of cornstarch
3 table spoon oil
Coarse salt

7. Procedure:
1. Mix all above ingredients until well blended.
2. From into round using teplon non-stick frying pan with low
flame.
Fish Ball
Ingredients:
1/2 kilo fish meat (Kalaso, Dalagang bukid, labahita, shark, bidbid,
biya)
3 tbsp. All purpose flour
1 tbsp. Baking powder
1 1/2 tsp. Salt
1/3 cup water/eggs/powdered evaporated milk
Equipment:
Burner
Casserole
Chopping board
Colander
Frying pan
Knives
Measuring cup
Measuring spoons
Mixing bowls
Tray
Turner
Procedure:
1. Remove scales, eviscerate fish and wash thoroughly in clean
water. Separate meat from skin and bones.
2. Chop fish meat and mix it with salt vigorously in one
direction.
3. Add either flour and baking powder diluted in water.
4. Form into balls. Soak balls in water for a few minutes.
5. Drop each ball into boiling water. When balls float, they are
already done.

8. 6. Deep fat fry.
Rellenong Bangus
Ingredients:
1 bangus medium-size
1 pc. onion
2 large potatoes
1 segments chopped garlic
1 egg
Juice of 2 calamansi
1 tbsp. Of raisins
1/2 cup peas
Salt and pepper to taste
Flour
Procedure:
1. Clean the bangus. Cut it open at the back and remove the
meat of the fish.
2. Flake the fish meat and remove all the bones.
3. Add salt and pepper to the flaked fish.
4. Saute in lard, the garlic, onion and potatoes, and the flaked fish,
peas, raisins and cooked until done.
5. Add the calamansi juice and slightly beaten egg.
6. Fill the bangus skin with the mixture and sew up the
opening.
7. Fry in deep hot fat until the fish is golden brown.
Fish Salad
Ingredients:
1 Medium-Size fish
2 pcs. Potato (cubes)
2 pcs. Carrots
1 cup cabbage (shredded)
2 pcs. Baguio pepper (cubes blenched)
1 can peas small

9. 1/2 cup raisins
3/4 cup sweet pickle relished
1 cup of mayonnaise
1/4 tsp. Vetsi
1 cup onion (chopped)
Salt to taste
Procedure:
1. Remove scales and eviscerate the fish and wash thoroughly.
2. Steam the fish for at least 30-40 minutes.
3. Cook flake fish carefully not to destroy the bones, set aside.
4. To fish meat, mix all the ingredients thoroughly then chill.
5. Before serving, mold the mixture of the fish bones to form
previous appearance of the fish.
Squid Rings
Ingredients:
Squid
Baking soda
Salt for seasoning
Oil for frying
Equipment/Materials:
Burner
Bowls
Casserole
Colander
Frying pans
Knives
Measuring spoons
Measuring cups
Trays
Turner
Procedure:

10. 1. Separate heat from trunk. Remove entrails then wash thoroughly.
Remove skin and fins by hand.
2. Heat water (simmering). Remove from fire. Add squid and let stand
for 20 minutes.
3. Slice cooked squid into rings.
4. Soak in water-baking soda solution for 30 minutes (2 tsp. Baking soda
for every 3 cups water)
5. Arrange in trays and sundry for at least 4 to 6 hours.
6. Deep fat fry. Drain. Season with salt and serve.
Bangus (Milk Fish) Deboning
Equipment/Materials:
Bangus (Milk Fish)
Chopping board
Mosquito forceps, straight
Sharp knife
Trays
Procedure:
1. Split down dorsal side of fish. Turn knife flat and cut from the tail to
the head by running the edge of the knife along the back-bone. Lay
fish open like a butterfly fillet.
2. Remove gills and viscera. Remove the backbone by holding the knife
horizontally and cut in the tips of the blade along the backbone from
head to tail. Wash fish in clean running water.
3. With the aid of a forceps, pull out the rib bones which have not been
cut away. Make a superficial slit along the dent of the dorsal muscles
and pull out the inter-muscular spines ern-bedded between the
muscles from the head to the tail.
4. Remove spines in the ventral side in the same manner. Remove
filamentous Y-shaped spines along the lateral lines, i.e., the junction
of the dorsal and ventral muscles.
5. Wash deboned bangus in clean water. Drain.
6. Pack in plastic bags for storage in a freezer.
196-208 bones
*ventral:44-48, dorsal:86-88, rib-bones:26-28, lateral:40-44