ngredients:

4 cups flour 1-2 teaspoons salt 2-3 tablespoons sugar 2 tablespoons butter, chilled 12 tablespoons lard or vegetable shortening, chilled 3/4 - 1 cup water 2 egg yolks

Preparation:

1. Sift the flour into a bowl. Stir in the salt and the sugar. 2. Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two
knives, until fairly well blended.

3. Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a
time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.

4. Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain. 5. Turn dough out onto a floured surface, and roll into desired thickness. 6. Makes enough dough for 10-12 large empanadas.

2 cloves garlic, chopped fine 1 medium o yellow onion, diced 2 1/2 lbs coarsely chopped chicken, preferably dark meat 1/2 cup cream of asparagus soup 2 diced medium potatoes 1 diced carrot I had to make adjustments to that because I could not just go out to buy the cream of asparagus. The short notice for the party left me with very little time to include that in my list. So I thought, since the leftover meat from roasted chicken already was packed with flavors, it might not hurt to miss on the cream of asparagus, and the gravy made from the pan juices were also yummy enough and would provide a good cohesive force. The result was very good.

Ingredients: Dough: 2 cups flour 1/2 cup shortening (stel forgot to include that when I copied; I just looked at other recipes) 1/2 cup sugar 1/4 tsp baking powder 1 tsp salt ice water (enough to make a cohesive ball) Filling: I used leftover chicken meat from roasted chicken (or sautee 1/2 lb chicken meat with 2 cloves garlic and 1 onion, diced), plus 2 medium potatoes, diced 1 carrot, diced pan juices (1 cup) (substitute:broth) 2 tbsp chicken fat plus 2 tbsp flour(In the absence of broth, may use cream of asparagus and don't use fat and flour any more) Instructions: I mixed all dry ingredients together. Using a knife and a spoon, I cut the shortening into the flour mixture (by "cutting," flour coats the sides of the pieces of the fat, until the pieces are smaller, all coated by flour). - Update as of 3/12/09: I now just use my hands to do this. I also use my homemade pork lard.

Some use a pastry blender or two knives. Anything you can think of to do the job will be good enough. Stop when the texture is crumbly and mealy, like cornmeal.

Teaspoon by teaspoon, add ice water (water in a pitcher with lots of ice swimming) while fluffing with a fork. After about 3- 5 teaspoons, check if the dough will form a ball. Add some more if it cannot stay cohesive yet. Use the smallest amount possible. Chill in the fridge. (Note: This recipe will make about a dozen empanadas. The filling that I made could be used for 2 dozens empanada, but I used a different dough, a roll recipe, for that other dozen, which I prepared the next day. You may want to double this dough recipe or lessen the filling to suit your needs. I don't suggest freezing the excess filling, because frozen cooked potatoes taste awful.) Remember my baked/roasted chicken? I chopped the leftover red meat, skin, gizzard, and heart, which amounted to about 2 cups packed. Then I got half of the pan juices (the other half I used for gravy to make sandwiches the next day), reheated it, then added cubed (halfinch cubes) of 2 medium potatoes and a carrot to cook until tender.

In a smaller saucepan, I heated 2 tbsp of chicken fat (the fat that formed on top of the pan juices which I transferred to another jar), then blended it with 2 tbsp flour to make a paste. (I got this idea from the Creamed Beans from bingbing, where she used butter and flour then milk and spices to make a creamy base for beans. I thought, when fluid like broth is added, then something like "cream of [broth flavor]" is made, especially upon addition of milk or cream).

I added the chopped meat to the simmering veggies to heat through. I then adjust the taste by adding sugar, salt and pepper as needed. This is one good way to use leftover meat (from roast chicken, ham, roast beef, etc. Chopped raisins may be added, too.) If you don't have any leftover meat, just sautee chopped 2 cloves of garlic and 1 medium onions, add chicken pieces to brown then simmer for 10 minutes then chop. Put back into the pan and sautee with diced potatoes and carrots and chopped raisins then add the cream of asparagus (or whatever cream you want to use. Asparagus goes very well with chicken.) and simmer for another 10 minutes. When chicken filling has cooled, you can then start working on the empanada itself. Form a piece of the chilled dough into a ball the size of pingpong. Sandwich this in between sheets of plastic (here I greased the plastic with shortening, but later I found out that sprinkling with flour is better). Maneuvering is made easier by using plastic.

Starting from the middle, work toward the sides on all directions to make a disk about 5-6 inches diameter. UPDATE: 3/12/09 - A more energy- and time-saver method would be to roll out flat a big piece then cut out using a bowl or an empanada dough press. Peel off the plastic,

place about a tablespoonful of filling on half of the disk, Fold over the other half of the disk by flipping the plastic and peel it off,

By small sections, fold the lower crust over the top (fluting?). You may press with fork tines to decorate and seal further). UPDATE as of 3/12/09: When using the dough press, if your dough is too floury to seal, brush the edges with eggwash then seal.

Place on greased baking sheet. Cover with the greased/floured plastic until ready to bake. When baking, pre-heat oven to 400 deg F then prepare 1 egg slightly beaten and mixed with 1 tbsp sugar plus some cream (around 1 tsp). Mix together. (or you may use 1 egg plus 1 tbsp water = eggwash. I just used the egg-sugar combination because that was what was called for in a recipe for holiday dinner rolls that I used for my excess filling).

Use this to coat the empanada before baking. Pierce with a fork to create vents through which stem may escape during baking. (if you use different fillings, you may use the orientation of the fork marks to differentiate - e.g. horizontal for pure breast meat without veggies, vertical for the rest). Without vents, the crust may puff and create dead space inside, creating the impression that the filling was not enough ("Nagtitipid siguro!")

Bake for 20 minutes (or until golden brown; the filling is cooked already anyway), then cool on a wire rack for at least 2 minutes before serving (filling will be piping hot!)

UPDATE: 08-09-09 Para kay jayneh na nag-request ng Tagalog translation: "Sangkap: Dough: 2 tasang harina 1/2 tasang purico (puting mantekilya; vegetable lard. ) 1/2 tasang asukal 1/4 kutsaritang baking powder 1 kutsaritang asin ice water (tama lang para makabuo ng bola ng dough) Palaman: Gumamit ako ng natirang baked chicken na mga 2 tasa ang dami (o kaya ay maggisa 1/2 lb manok sa 2 ipin ng bawang at 1 sibuyas, tinadtad) 2 medium patatas, diced 1 carrot, diced tinadtad na raisins (1/4 tasa) pan juices (1 cup; eto yung sabaw sa baked chicken) (pwede gumamit ng chicken broth) 2 kutsarang mantika ng manok galing sa sabaw ng baked chicken or gayatin ang balat ng pino at igisa hanggang magmantika; 2 kutsarang harina (Kung walang broth, gumamit ng Campbell's cream of asparagus at hwag na gumamit ng taba ng manok na hinaluan ng harina) Paraan sa paggawa ng dough: Paghaluin ang harina, asukal, baking powder, asin (eto ang dry ingredients.

Gamit ang mga kamay, ihalong maigi ang purico sa dry ingredients. Pag namumuo na ito, unti-unti idagdag ang ice water habang hinahalo ng tinidor. Pag nakapaghalo na ng mga 3-5 kutsaritang ice water, subukan kung makakabuo na ng bola. Dagdagan ng ice water kung hindi pa. Kung nakakabuo na, tama na yung ice water. Balutin ng plastic at ilagay sa refrigerator. NOTE: Ang recipe ko sa dough ay tama para sa 12 pirasong empanada. Yung recipe ng palaman ay makakagawa ng 24. Pwede mo doblehin yung dough. Paraan sa paggawa ng palaman: Pakuluin ang patatas at carrots sa chicken broth hanggang lumambot (wala pang 10 minuto ito; hwag i-overcook dahil pangit naman kagatin pag masyadong malambot at baka madurog lang). Ihalo ang tinadtad na manok hanggang kumulo. Isantabi muna ito. Sa maliit na saucepan o kaldero, pagmantikain ang balat ng manok (or kunin ang mantika galing sa pinagsabawan ng manok); sa katamtamang init, ihalo ang 2 kutsarang harina at haluin hanggang maging parang paste (roux ang tawag dito). Idagdag ang pinakuluang patatas, carrots, manok at haluing maigi hanggang maging malapot. Ayusin ang lasa sa pagdagdag ng asin, paminta, at asukal. Hayaang lumamig. (Kung walang tirang manok, maggisa ng 2 ipin ng bawang at 1 medium sibuyas, idagdag ang manok at hayaang mag-brown, takpan at hinaan ang apoy, lutin ng 10 minuto. Tadtarin ang manok, ibalik sa pan at igisa pati ang tinadtad na carrots at patatas. Idagdag ang cream of asparagus o kung anong cream ang gusto mong ihalo, gaya ng cream of chicken. Magdagdag ng konting tubig kung masyadong tuyo ito. Pakuluin ng 10 minuto o hanggang lumambot ang patatas at carrots. Palamigin. ) Pag malamig na ang palaman, ilabas ang dough at i-flat gamit ang rolling pin, umpisahan sa gitna palabas. Mas madali kung merong wax paper or plastic sa ilalim at ibabaw ng dough. Wisikan ng harina kung masyadong madikit. Gumamit ng bowl o empanada dough press para makahugis ng bilog. Lagyan ng 1 kutsarang palaman sa gitna. Magbati ng isang itlog at ibrush ang itlog sa gilig para magselyo ang dough pagkalagay ng palaman. pwede gamitan ng tinidor para disenyo sa gilid. Painitin ang oven sa 400 deg F. Pahiran ng purico ang baking sheet ("plantsa") at ilagay ang mga empanada.

Pahiran ng binating itlog (egg wash - pwedeng haluan ng 1 kutsarang gatas at 1 kutsarang asukal) ang ibabaw. Tusuk-tusukin ng tinidor ang ibabaw para sumingaw ang steam at hindi lolobo. I-bake ng 20 minutes o hanggang maggolden brown ang ibabaw."

Pork Tocino Ingredients: 4 kilos pork round or shoulder butt-P 640.00 4 teaspoons phosphate P 2.00 1 cup water 1/2 cup rock salt P 5.00 2 teaspoon curing salt P 1.00 3 cups sugar- P 18.00 1/4 cup crushed garlic P 10.00 1/2 cup anisado wine- P 5.00 1 cup pineapple juice- P 15.00 red food color, optional P 1.00 2 tablets ascorbic acid, crushedP5.00 Procedure: 1. Slice the pork across the grain. 1/4-inch thick pieces. Set aside in the refrigerator. 2. dissolve phosphate in water. 3. in a non reactive bowl, combine rock salt, curing salt and phosphate solution. mix well. add sliced pork and toss to coat meat completely. 4. add the remaining 6 ingredients and mix until well-blended. 5. cure at room temperature for 8-10 hours or in the refrigerator for 1-2 days. 6. pack in a polyethelene bags. freeze until needed. Calculate for capital cost ingredientsP 699.00 preparations/labor 150 packaging- 10 TOTAL COST- 859 COST PER PACK 85.00 (10 PACKS OF 1/2 KILO EACH) Recommended Price total cost per pack -P137.00 Estimated profit total salesP1400.00 total profit- 541.00 (total sales less total cost)

Read more at BusinessDiary.com.ph: http://businessdiary.com.ph/246/how-to-make-your-home-madetocino-and-longganisa/#ixzz1fikmhEE8

1 kilo pork neck, sliced thinly 1 cup brown sugar 1 tablespoon salt 1 teaspoon food color (pink) Cooking oil of your choice for frying

What you'll need to do: 1. Marinate pork in sugar, salt and food color. 2. Refrigerate overnight for curing of pork. 3. To cook, fry marinated pork in oil. Tocino is served during breakfast with fried rice and egg or can be served during lunch and/or dinner. Kids and adults also love to eat this for baon (take away food for lunch) in school or at work. Notes: a. You can use other kinds of pork (such as pork chop), however, I always use pork neck as it is softer compared to others without having to tenderize it. b. I always use brown sugar for cooking but white sugar is also acceptable if you want to use white sugar. c. You can do without the food color as it does nothing to the flavor of Tocino, it is added for visual reasons. d. I always use Canola Oil for frying and cooking vegetables.

Ingredients: 1 kilo port/beef, lean 2 tbsp. salt 1/4 tsp. prague powder 1/2 tsp. garlic powder 5 tbsp. sugar 1 tbsp. rhum or gin or any white wine vetsin (optional) Procedure: 1. Wash and slice (1/4 inch thick) pork/beef without removing the skin. 2. In a bowl, mix salt, sugar, prague powder, wine and garlic powder. Rub meat on both sides. 3. Add the rest of the ingredients to the slices and mix for even distribution. 4. Pile the slices in a bowl and cover. Keep at room temperature for 24 hours or in the refrigerator for 3 days to cure. 5. Pack in polythylene bags, seal. (Shelf life in a refrigerator is five months)

Pork Tocino
(adapted from Simply Annes.) 3 lb. boneless pork shoulder roast 1 cups pineapple juice cup ketchup cup lemon-lime soda 1/3 cup light soy sauce 2 cups brown sugar 1 Tablespoon garlic, minced 2 Tablespoons salt 1 teaspoon black pepper Directions 1. Freeze pork shoulder roast for an hour or so to firm it up so that its easier to slice. Cut 1/4inch slices of pork shoulder and place in a one gallon zipper-lock plastic bag. 2. Mix the rest of the ingredients in bowl and then add to the meat. Seal the bag, doing your best to remove excess air. Let the pork cure in the refrigerator for a 4-5 days, flipping over the bag every day or so. 3. After curing, you can either cook the meat or portion them off into smaller bags and freeze them. 4. To cook the tocino, add a little water, marinade and a few slices of meat to a skillet. Over medium heat, let the liquid boil off and then fry the meat for a couple more minutes to caramelize it. Theres a lot of sugar in the marinade so make sure you dont burn the meat.

HOMEMADE SKINLESS LONGGANISA Ingredients 1 kilo ( 2.2 lbs ) ground pork 1 head garlic, minced, or 3 teaspoons granulated garlic 4 teaspoons salt

1 teaspoon oregano powder 2 tablespoons vinegar 2 teaspoons tomato paste 2 tablespoons sugar 2 teaspoons ground black pepper 2 tablespoons soy sauce 2 tablespoons water

Ingredients:

1. 2. 3. 4.

1 kg ground pork 1/2 cup brown sugar 4 tablespoons worcestershire sauce 1 teaspoon fresh cracked peppercorn 4 teaspoons fine salt (Note: I use sea salt which is less salty than iodized/fine salt. You might want to try using a few teaspoons of salt first and adjust according to your taste.) 1 tablespoon hot sauce (optional I didnt put any in mine.) 1 tablespoon garlic, minced 2 tablespoons knorr seasoning Mix everything by hand in a large bowl. Form into thin logs (or patties!) and refrigerate. Fry in a little hot oil. Serve with garlic fried rice or hot pandesal buns.

Longganisa Ingredients:

1 kilo ground pork, 10% fat 1/4 cup packed brown sugar 1 tablespoon rock salt (or 1 1/2 teaspoon fine salt) 1 tablespoon Worcestershire sauce 3 tablespoons soy sauce 1 tablespoon garlic, chopped 1/2 teaspoon black pepper, ground.

Longganisa Cooking Instructions:

Blend all the above ingredients. Roll a small amount of the pork mixture in a 4 1/2 inches x 3 inches wax paper Store in the freezer for 3 hours or until ready to cook.

When ready to cook, heat oil in a wok or frying-pan. Unwrap the sausages and fry in batches in hot oil until fully cooked. Drain on paper towels. Garnish with spring onion, if desired, and served with rice and tomatoes or GarlicVinegar Dip. These sausages can also be frozen until needed.

Ingredients : 500 g. of ground lean pork 3 tbsps. of finely minced garlic 1 onion, finely chopped 2 tbsps. of tomato paste 2 tbsps. of rice vinegar 2 tbsps. of soy paste 1 tsp. of salt 1 tsp. of pepper 4 tbsps. of dark brown sugar 1 tbsp. of fine unsweetened bread crumbs 1 egg, beaten 1 c. of cooking oil 12-15 pcs. of kitchen wax paper, 6 x 6 in size How to : Mix together all the ingredients except the cooking oil and the wax paper. Divide into 12 to 15 portions, depending on the size you prefer. Form each portion into a log about 1 to 1-1/3 thick. Place on a piece of wax paper and roll firmly and as tightly as you can. Repeat for the remaining portions. Stack on a covered container and chill in the fridge for at least 2 hours.