RECIPE IDEAS for FOOD PRESERVATION

a. Drying Method:Dried Milkfish(Daing na Bangus)

Ingredients:
1 piece medium-sized milkfish
½ cup (Datu Puti) vinegar
1 teaspoon chopped garlic
1 teaspoon ground black pepper
2 tablespoon salt

Procedure:
1. Split milkfish into butterfly-shaped fillet
using a knife. Remove gills, guts, and innards
of the fish. Wash thoroughly until no more
traces of blood visible.
2. Using a container, combine vinegar, garlic,
pepper, and salt as marinade.
3. Pour the marinade over the milkfish and

place in an airtight container or plastic bag.

Place it in the refrigerator to marinate
overnight.
4. Drain the excess marinade from the fish and
dry it under the sun for at least 3 hours.
 5. Cook the fish over medium heat until it
becomes golden brown.
b. Salting Method: Salted Eggs
Ingredients: 2 pieces chicken eggs
1 cup salt
1 cup water
Materials needed:
saucepan, stove, glass jar

Procedure:
1. Wash the eggs with water and place them in
a jar or glass container with a lid.
2. Fill in a saucepan with water; let it boil.
Make a brine solution by dissolving salt in
water until it completely dissolves. Remove
the saucepan after it boils, let it cool.
3. Pour the brine solution over the eggs; make

sure the eggs are submerged in water.

4. Cover the jar or container and store in a
dark place for at least a week.
5. After 7 (seven) days, take the eggs out from
the container and boil them.