How to Make Homemade Skinless Longganisa

A simple way of making skinless longganisa, healthier than the one that we can buy from the market that is fully loaded with chemicals. Make it at the comfort of your home, happy cooking,

Ginataang Labong

The viand that I will never get tired of. My favorite specially if it has lots of jute (saluyot).

Bukayo ( Palaman)

This is the best sandwich spread ( palaman) that we can have in our farm during my younger years, where electricity was not yet available in the remote areas of the town therefore, we do not have a refrigerator, since bukayo can be kept for a week without refrigerating it, my mother always have it available for us. Until now this is my family's favorite dessert and palaman. I will be sharing the dried version of bukayo soon, God willing.

Ingredients:
4 cups shredded young coconut
2 cups sugar
1 cup coconut water

Procedure:
1. In a pan caramelize the 1/2 cup of sugar ( like what we do in leche flan) after caramelizing the 1/2 cup sugar, add the shredded coconut, coconut water and the rest of the sugar then cook over medium heat stirring constantly until it is done. It is done when the liquid is gone and your desired texture of the bucayo and the color is attained

Note: Caramelizing some sugar will make the color of the bukayo nicer.

The Crispy Pusit

Newly dried squid which my niece bought from the market today, I can't help it but have some, mmmm that smell while frying it, is an appetite booster and a taste bud tickler, now I am mouth watering.

As soon as the squids are crispy I grabbed the rice and the rest is history. :-).

Here is a recipe for dried squid

Ingredients:
1 kilo small Squids  ( Cleaned thoroughly)
1/4  cup salt


Procedure
1. Slit open the underneath portion of the squid entrails then
remove all the innards and clean well.
2. Put salt and mix well then sun dry it for 7 hours on a bamboo capping.
3. Collect the sun-dried then air-dry for an hour under the shade then pack and store in a cool dry place. You can have it anytime :-).

How To Make Ice Candy For Sale Version

An ice candy recipe designed to those who are planning to make ice candy that is for sale. This formula will make your customers come back for me, because this is really delicious and the ice is soft and smooth because of the cornstarch. Affordable and simple ingredients yet delicious. Will you start selling ice candy this summer? Who knows  where this small business could bring you? :-).

Ingredients for more than 200 pieces Ice candy using 1 1/4 X 10 Ice Candy Wrapper
7 litres water 
1 cup powdered milk ( any brand)
2 cups corn starch or cassava starch dissolved in 1.5 litres water
1 3/4  kilos sugar ( you may reduce the sugar according to your taste)
1/2 tsp salt
Add your desired flavor ( buko, mango, chocolate, pineapple, etc)

300 pieces ice candy wrapper

Procedure:
1. Put the 7 litres water in a big pot then bring to a boil, add the sugar and salt, then mix well until it is fully dissolved.
2. Add the dissolved corn starch and powdered milk into the boiling water, stir very well to avoid the lump formation, boil for 8 minutes, then turn off the heat, allow to cool for few hours then add your desired flavor.
3. Pack in the ice candy wrapper and freeze until frozen.

Note: If using fresh fruits at least 1 cup (minced or chopped)
if using a concentrated or powdered flavoring at least 1/2 cup or according to your taste.


( I revised the recipe on August 25, 2014 from 4 litres I tried 7 litres and it's better.)