SMOKED FISH/TINAPA INSTRUCTIONS

For the brine:

Though Tinapa is very much accessible in the country, it is also
possible for one to cook it at home. Tinapa recipe mainly involves 1. In a large bowl or small bucket add warm water and dissolve
the process of washing the fishes and putting it in brine for an the salt.
extended amount of time (usually 5 – 6 hours) 2. Clean the fish and add the brine onto the fish.
3. I just use our kitchen sink for this (make sure your sink is clean
PREP TIME: 1 hr. and rinsed thoroughly).
COOK TIME: 1 hr. 30 mins 4. Let it brine for 1 hour while stirring the brine every ten minutes.
TOTAL TIME: 2 hrs. 30 mins 5. The rule of thumb: brine the fish for ½ an hour for every half
COURSE: Main Course
inch (thickness) of fish.
CUISINE: Filipino
SERVINGS: 8 people 6. After an hour remove the fish from the brine, rinse it well, and
CALORIES: 240 kcal set aside.

The smoker:
INGREDIENTS
1. Depending on your smoker, the best way to do this is to keep
 16 (about 5 pounds total weight) whole Galunggong the fish away from the heat source as much as possible.
(Scad) or Tamban (Sardinella) 2. Place your fish on the rack and add your wood chunks to the
 1 quart salt heat source.
 3 quarts water 3. Cover the smoker and let it smoke for 1 ½ hour.
 2 pounds hickory wood chunks for smoking (Soak wood 4. You will need to add wood chunks every 20 minutes to keep the
smoke going.
chunks in water two days before using them.)
5. Enjoy your freshly made Tinapa.
6. Serve with fresh tomatoes and onions and don’t forget the
garlic flavored vinegar dipping sauce.
  ½ teaspoon garlic powder - May increase to 1 teaspoon if not using
Old-Fashioned Homemade Tender Quick

Bologna Instructions
Old world-style bologna with a hint of smoky garlic flavor. 1. In the bowl of a food processor or stand mixer, combine all of the
Excellent on sandwiches, or served with cheese and crackers. ingredients until smooth. Transfer the bowl to the freezer for 10
minutes before proceeding.
COURSE: Snack
2. Remove the bowl of meat from the freezer and divide the mixture in
CUISINE: American
KEYWORD: beef, freezes well, keto, low-carb half. Using damp hands, form each half into a log. Compress it tightly
PREP TIME: 1 hr. as you work. Wrap each log in plastic wrap and use twist-ties to
COOK TIME: 3 hrs. secure the ends tightly. Refrigerate flat for 24 hours.
CHILLING TIME: 1 day 3. Preheat oven to 300° F / 150° C / gas mark 2.
TOTAL TIME: 1 day 4 hrs. 4. Remove plastic wrap from meat and carefully transfer both logs to a
MAKES SERVINGS: 32
baking rack propped over a rimmed baking sheet. Bake for 30
CALORIES: 110kcal
CREATED BY: Katie Berry minutes, turning halfway through.
5. Reduce heat to 250° F / 130° C / gas mark 1 and cook an additional
Equipment 2½ hours to an internal temperature of 160° F. Remove from oven and
allow to cool completely. Refrigerate up to 3 days. May be frozen for
 Food processor OR stand mixer longer storage.
 Plastic wrap and twist ties
 Baking Rack Notes
 Rimmed baking sheet
For easiest slicing, chill the cooked bologna for 20 minutes and
use a sharp, non-serrated knife.
Ingredients
 3 pounds ground beef
Nutrition
 1 cup water - ice cold Serving: 1serving | Calories: 110kcal | Carbohydrates: 1g | Protein: 
 1.5 teaspoon Morton's Tender Quick - OR 1 tablespoon sea salt 7g | Fat: 9g | Saturated
 1 tablespoon brown sugar Fat: 3g | Cholesterol: 30mg | Sodium: 113mg | Potassium: 115mg | 
 1 teaspoon all-natural liquid smoke flavor Sugar: 1g | Calcium: 8mg | Iron: 1mg
  1 cup olive oil
 ½ tablespoon kosher salt

HOMEMADE  1 cup water (or more)

 1 tablespoon vinegar
SARDINES
Make your own homemade Spanish Sardines with this super INSTRUCTIONS
easy recipe. Store them in jars to give to your friends or to sell
for additional income.  Cut off the heads and clean the sardines.
 At the bottom of a small pot, arrange some of the olives,
Course: Main Course, Side Dish carrots, bay leaf, peppercorn, and garlic. Lay a single layer of
Servings: 4
sardines on top. Then repeat this layering of spices and
Prep Time: 10 mins
Cook Time: 45 mins sardines until all are used.
Total Time: 55 mins  Sprinkle the chili flakes and salt evenly over the sardines.
 Pour the olive oil and water over the sardines. Add more
INGREDIENTS water to make sure that the sardines are submerged in the
liquids.
 12 medium sardines - "Tamban" can be fresh or frozen  Bring it to boil over medium-low heat. Once it boils, add the
vinegar. Let it cook for 45 mins to an hour or until the liquids
 1 cup olives are reduced to half and only the oil is left. If you want fish
 5 big cloves garlic - sliced bones to be tender, cook it for about 6 hours over very low
 1 medium carrot - cut into flower shapes heat, adding water as needed.
 You can also use pressure cooker and cook for an hour
 3 pieces bay leaves under pressure.
 10-12 pieces peppercorn
 ¼ teaspoon chili flakes or 2 pieces spicy chili - chopped
NUTRITION
CALORIES: 43KCAL CARBOHYDRATES: 1G PROTEIN: 0G  sea salt
FAT: 4G SATURATEDFAT: 0G CHOLESTEROL: 1MG
SODIUM: 518MG POTASSIUM: 38MG FIBER: 0G  freshly ground black pepper
SUGAR: 0G VITAMIN A: 1010IU VITAMIN C: 0.6MG  oil
CALCIUM: 18MG IRON: 0.3MG

INSTRUCTIONS
Filipino Style Liver Spread
Pâtés are not exclusive to the French or Belgian cuisine, we also
1. In a bowl combine liver and milk. Cover and
have them in the Philippines in form of Reno a very popular refrigerate for at least a day. When ready for cooking
Filipino Style Liver Spread brand. drain liver and pat them dry.
Prep Time: 10 mins 2. In a pan add a small amount of oil then fry chopped
Cook Time: 15 mins bacon until crispy. Remove bacon then set aside.
Total Time: 25 mins
Category: Snack 3. Using the same pan and oil from the bacon, fry
Cuisine: Filipino liver. Cook well and brown on all sides.
4. Remove liver from pan then put the garlic and
INGREDIENTS shallots. Cook for 2 minutes in low heat.
 250g liver, cubed 5. Turn heat off then add butter and liver, then leave
 100g bacon, chopped until it cools down.
 1 cup + 3 tbsp. fresh milk, full fat
 50g butter 6. Pour everything in the pan in a food processor
 1 small shallot, minced together with the bacon and all of the rendered oil,
melted butter and toasted bits off the bottom of the
 1 clove garlic, minced
 1 bird’s eye chili
 pan. Add chili, salt and lots of freshly ground black INGREDIENTS
pepper I added around 1 tablespoons. 1. To make the brine, fill a medium to large stockpot with 3 quarts water. Add
the kosher and pink salts, granulated and brown sugars, honey, pickling spice,
7. Process until it becomes a paste but still gritty, add coriander and mustard seeds, and garlic. Bring to a boil over high heat,
stirring often to fully dissolve the salt and sugar in the water. Immediately
a tablespoon of milk at a time until desired remove the pot from the heat once the brine boils.
consistency is achieved (you might not need all or you 2. Add 3 quarts ice cold water to a 2-gallon or larger food-safe container that
might need more). will fit in your refrigerator. Pour the brine into the container and place the
container, uncovered, in the refrigerator until completely cool. We divided the
brine evenly between two separate containers so that it would fit in the
HOMEMADE PASTRAMI refrigerator.
3. Trim the fat from the brisket until the fat layer is about 1/4 inch thick. 
PREP TIME: 5 day 4. If necessary, cut the brisket in half so that it will fit into your container(s).
COOK TIME: 3 hrs. 5. Submerge the brisket in the cooled brine.
TOTAL TIME: 5 day 3 hrs. 6. Allow the brisket to brine in the refrigerator for 5 days, flipping it daily top to
COURSE: Main Course bottom and stirring the brine. Make sure that if any of the brisket sides are
KOSHER KEY: Meat touching one another you regularly turn them away from each other to
INGREDIENTS expose all of the sides to the brine.
7. To cook the brisket, pour 4 cups water into the bottom of a 12 by 15 inch
 3 quarts water roasting pan. Set a rack inside the pan and place the brisket on the rack, fatty
 1 cup Morton's coarse kosher salt
side down.
 1/4 cup pink curing salt (Also known as Prague Mix #1, Instacure #1 or Curing
Salt #1- NOT Himalayan pink salt. See safety note below.) 8. To make the spice rub, mix together the coriander, pepper and paprika in a
 1 cup granulated sugar small bowl. Evenly rub 1/4 cup of the mixture onto the top of the brisket.
 1/2 cup firmly packed light or dark brown sugar Then flip the brisket and rub the remaining spice mixture onto the fatty side.
 1/4 cup honey Allow the brisket to come to room temperature, about 2 hours.
 2 tbsp. pickling spice 9. Preheat the oven to 300 degrees with a rack low enough to fit the pan
 1 tbsp. whole coriander seeds holding the brisket. Tightly cover the brisket and pan with a double layer of
 1 tbsp. whole yellow mustard seeds aluminum foil.
 4 cloves garlic (minced) 10. Bake until the meat reaches an internal temperature of 200 degrees, about 1
 3-4 lbs. beef brisket hour per pound or 3-4 hours total.
Spice Rub Ingredients 11. Without trimming the fat, carve the pastrami into 1/4 inch thick slices, or cut
as thin as possible without the meat falling apart. Keep tightly wrapped in
 1/4 cup ground coriander
aluminum foil or plastic wrap in the fridge for up to 1 week or in the freezer
 2 tbsp. freshly ground black pepper
 2 tbsp. smoked paprika for up to 6 months.
12. SAFETY NOTE: handle the pink curing salt with care and keep it out of reach
of children. It is used in pastrami and other cured meats to kill bacteria,
prevent botulism and add flavor. However it is extremely toxic if ingested
directly; in fact, it's colored pink to prevent people from mistaking it for
regular salt. When used with care in recipes like this, it is very safe and
necessary for proper flavor and food safety. That said, you should know the
risks and keep the curing salt properly labeled and out of the reach of
children.

HOMEMADE SPAM Steps

 Special equipment you will need. 2 bricks wrapped in aluminum
Ingredients foil. A meat grinder. 2 loaf pans. A casserole dish for the water
bath.
 2 loaves
 Cut your pork shoulder into cubes; removing the bone and
 5 pounds pork shoulder trimming away enough fat to roughly get a 20/80 fat to lean
 1 pound ham (I prefer black forest or Chisasea) ratio. Place the pork cubes and fat in the freezer for 1 hour and
 2 Tablespoons + 1 teaspoon of Morton Tender Quick then grind using a #10 grinder plate and set aside.
 3 Tablespoons sugar  Next, grind the 1 pound of ham as well. Add the ground ham to
 3 Tablespoons potato starch (corn starch would work the ground pork shoulder and mix well and evenly by hand.
as well)  Preheat oven to 250F
 1 Tablespoon kosher salt  In a mixing bowl, combine the Tender Quick, sugar, potato
 1/4 Teaspoon allspice starch, kosher salt, allspice, and cold water. Mix well until
 1 Cup ice cold water everything makes a slurry. Add to the ground meats and mix
well to incorporate by hand. The meat should reassemble a
thick paste.
 Divide the meat mixture between two 9.5"x5" loaf pans and
press firmly to remove any air bubbles, dropping a couple time
on the counter.
 Tightly seal with aluminum foil and then place in a water bath,
and then into the oven for 3 hours or until the loaves reach an
internal temperature of 155F.
 Remove from the oven and place a brick or other heavy object
on top of each loaf and let cool overnight.
 Some different ways I use my Spam is in a spicy udon bowl,
fried spam next to eggs in a basket for breaky. It also freezes
really well for long term use.
 PERFORMANCE TASK IN TLE 8- FOOD PAGE 1- SMOKED FISH/TINAPA
PROCESSING (WEEK7-8) PAGE 2- INGREDIENTS OF SMOKED
FISH/TINAPA
PAGE 3- STEPS AND PROCEDURE IN MAKING
SMOKED FISH/TINAPA
PAGE 4- BEEF BOLOGNA
PAGE 5- INGREDIENTS OF BEEF BOLOGNA
INGREDIENTS AND STEPS OR PAGE 6- STEPS AND PROCEDURE IN MAKING
BEEF BOLOGNA
PROCEDURE IN MAKING PAGE 7- CANNED SARDINES
PROCESSED FOOD PAGE 8- INGRIDIENTS OF CANNED SARDINES
PAGE 9- STEPS AND PROCEDURE IN MAKING
CANNED SARDINES
PAGE 10- LIVER SPREAD
PAGE 11- INGRIDIENTS OF LIVER SPREAD
SUBMITTED TO: MRS. GINA HOFMANN PAGE 12- STEPS AND PROCEDURE IN MAKING
SUBMITTED BY: ALTHEA MARIE ZARA LIVER SPREAD
GRADE AND SECTION: 8- ROSAL PAGE 13- PASTRAMI
PAGE 14- INGRIDIENTS IN MAKING PASTRAMI
PAGE 15- STEPS AND PROCEDURE IN MAKING
PASTRAMI
PAGE 16- SPAM
PAGE 17- INGRIDIENTS IN MAKING SPAM
TABLE OF CONTENTS PAGE 18- STEPS AND PROCEDURE IN MAKING
SPAM
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