Spiced Pickled Chayote

Ingredients: Amount:

Chayote 1 (medium Size)

Carrots 1 (Medium Size)

Bell Peppers 2 (Red,Green)

Washed Sugar 1 Cup (250 ML)

Birds eye Chili 1 Piece

½
Vinegar 1 Cup (375 ML)

Bay Leaves 3 Leaves

Onion 1 (Small Size)

Garlic 2 Cloves

Ginger 1 (Small Size)

Salt & Pepper ½ Tsp.

Salt 2 Tbps.

Procedure:
Mise En Place

Soak The Cut Vegetables in Brine Solution for 15 Minutes Then Rinse with tap water. and drain.

In a Preheated saucepot pour sugar and vinegar mix until sugar dissolved.

Then put the garlic,onion,ginger,laurel leaves,and chili in the mixture.

Then mix until simmering.let it simmer

Then arrange the vegetables in a jar then put the hot vinegar mixture in then seal the jar with a cap.


This product will last until

3-6 months in a chiller

 Pickled Ampalaya Fiesta
Ingredients: Amount:

Ampalaya 1(Large Size)

Carrots 1(Large Size)

Raisins 1 Tbps.

Banana peppers 5 Pieces

Washed sugar 1 Cup (250 ML)

1/2
Vinegar 1 Cup (375 ML)

Bay leaves 3 pieces

Onion 1 (Small Size)

Garlic 3 Cloves

Ginger 1 (Small Size)

1/2
Salt & pepper Tbps.

Salt 3 Tbps.

Procedure:

 Mise En Place.
 Soak the vegetables in brine solution for 15 minutes then rinse with tap water then drain.
 Then make the vinegar.
 In a Preheated saucepot pour in sugar and vinegar then mix until sugar totally dissolved.
 Then put the garlic,onion,ginger,bayleaf,and salt and pepper to taste
 Then mix until the vinegar mixture is simmering.
 Then arrange the vegetables in a jar then put the hot vinegar solution then seal tightly with a cap.

This product will last

3-6 months in a chiller.

Chiken Longganisa
Ingredients: Amount:
Ground Chicken 1 Kilo Grams

1/2
Brown Sugar Cup

Worcestershire sauce 4 Tbps.

Liquid Seasoning 2 Tbps.

Hot sauce 1 Tbps.

Garlic 2 Tbps.

Onion 1 Tbps.

Salt 4 Tsp.

Pepper 1 Tsp.

Bell peppers 2 (Red,Green)

Pickles 2 (whole)

Raisins 2 Tbps.

Procedure:

 Make the marinade in a large bowl mix together all ingredients

 Add ground chicken, mix thoroughly by hand form into thin logs.
 Lay a piece wax paper on a cutting board.
¼
 Place a cup of the mixture onto the wax paper
 Roll tightly.

Nutrition facts:

This product will last until

2 weeks to 1 month