TUYO OR DRIED FISH

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.

Assumptions:
– Salted fish drying is done for 22 days/month.
– 60-kg. fish produces 40-kg. of salted dried fish.
 PORK TOCINO

Pork tocino also called sweet cured pork is a yummy dish perfect for the whole family. It is
made by marinating it with salt, sugar, and saltpeter. Pineapple juice can also be added for a
slightly tart flavor. It’s easy to make and prepare that’s why pork tocino is also a popular
breakfast viand or snack baon among students and office workers. You can sell it to your
neighbors, friends and distribute it to other stores and food markets. Making pork tocino at
home is a good way to make an extra income for your family. Below are some ways on how
to make your own home-style pork tocino.

Ingredients:
1kg. Pork pigue or kasim, with or without skin. Boneless, sliced 1/4 inch thick
2 tbsps. salt
5-8 tbsps. sugar
1 tbsp. rhum or gin
1/4 to 1/2 tsp. prague powder
1 tsp. vetsin (optional)
1/2 Tablet ascorbic acid (250 mg)

Utensils
mixing bowl
measuring spoons
knife
weighing scale
chopping board

Procedure:
1. Slice meat to about 0.63 cm (1/4 inch) thick.
2. Mix all above ingredients for curing.
3. Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing
mixture.
4. Arrange the pieces in a bowl and cover.
5. Keep at room temperature for 12 hours or in the refrigerator for 3 days to cure (the slices
may be dried under the sun after curing to prolong shelf life).

Packaging materials:
Polyethylene bags: Size – 6″ x 12″; Thickness – 0.003
Styrofoam, rectangular in shape with cling on top
 ATSARANG PAPAYA

Atsarang Papaya. This tangy relish is a perfect complement to barbeque dishes, fried chicken
and fish. The sweetness or sourness of the sugar-vinegar mixture depends on the concentration
and type of vinegar you are using. The ratio of the sugar to vinegar in this recipe maybe too
sweet for you but if this happen then you add more vinegar or the other way around. Once
you've got your desired taste, then remember the sugar-vinegar ratio as well as the brand
and type vinegar you have used.

Recipe Ingredients:
 1 whole piece papaya (1kg)-make sure that you use the green ones which are firm and
not about to be ripen.
 2 cups white vinegar
 1 cup brown sugar
 1 cup white sugar
 1 large carrot (cut into strips sliced crosswise)
 1 head garlic (peeled)
 2 tablespoon ginger cut into strips
 20 pieces red shallot (whole and peeled)
 2 pieces red bell pepper (cut into strips)
 5 tablespoon salt
Recipe Cooking Procedure:
 Peel papaya, remove the seeds and shred into strips.
 Mix 5 tablespoon of salt with shredded papaya to help bring out its juice. To further
remove its juice, squeeze it with the aid of cheese cloth (katsa). Rinse papaya with
water and once more squeeze to remove water. Put papaya in a stainless basin
together with the carrots, garlic, ginger strips, red shallots and bell pepper . Set aside.
 Now prepare the pickle solution. In a sauce pan, put the vinegar and dissolve the 2
kinds of sugar in and bring it to boil for about 2~3 minutes. Stir occasionally until sugar
is dissolve.
 Pour solution on the basin containing the ingredients. Set aside and let it cool.
 Artistically arrange shredded papaya, carrot, garlic, ginger strips, red shallots and bell
pepper with the solution in glass jars. Refrigerate.
 Best serve when it is cold.
Recipe Cooking Tips:
If you want to add more vinegar-sugar solution, just follow the ratio: 1 cup of sugar for every
cup of vinegar.
 PINEAPPLE CHUTNEY

Ingredients
 Pineapple 1/2 inch pieces 500 grams
 Sugar 1 cup
 Sugar 1 cup
 Black peppercorns crushed 8-10
 Salt to taste

Method
 Step 1
Remove the core and cut pineapple into big pieces. Grind them coarsely.
 Step 2
Transfer into a thick bottomed pan. Add pineapple juice and sugar and cook on
medium heat. Add crushed black peppercorns and continue to cook.
 Step 3
Add salt and mix well and cook till it gets a chutney consistency.
 Step 4
Cool and store in airtight bottles in the refrigerator.
 SALTED EGGS

Salted eggs made of duck eggs brined in a salt solution. Salty and savory, they're a delicious
addition to salads and baked delicacies!

Ingredients
 12 duck or chicken eggs
 5 cups water
 1 1/2 cups coarse salt
 US Customary - Metric
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Instructions
 In a pot over medium heat, combine water and salt. Bring to a boil, stirring until salt is
completely dissolved. Remove from heat and allow to fully cool.
 Place eggs in a large container. Add the brining solution, making sure the eggs are fully
submerged.
 Weigh down with a small plate or a plastic bag filled with water. Cover and keep in a
cool, dry place for about 18 to 21 days.
 Drain eggs from solution.
 In a pot, place eggs and enough water to cover. Over medium heat, bring to a boil,
uncovered, for about 20 to 25 minutes or until hard boiled.
 Drain eggs and allow to cool. Store in the refrigerator.