If you are into fish diet, and you are interested in making your favorite fish into a Quekiam or a Frankfurter, then the procedure below might be of help.
Fish Quekiam
Materials:
½ kilo dalagang bukid
1 egg well-beaten
1/4 kilo shelled shrimps
½ cup chopped turnip
½ cup chopped onions
½ cup chopped celery
½ cup chopped carrot
½ cup flour
1/4 cup nguyong powder
½ tsp. pepper
1½ tsp. salt
3 pcs. taupe (wrapper)
Procedure:
1. Remove all bones and skin from the fish.
2. Grind together with the shrimps.
3. Mix all ingredients and steam for 20 minutes.
4. Wrap in taupe or aluminum foil.
5. Fry in hot lard.
6. Slice in desired sizes.
Sweet sour sauce:
3/4 cup water
1 tbsp. cornstarch
3/4 cup sugar
1 tbsp. vinegar
2 tbsp. soy sauce
vetsin
Mix all together and heat until the desired thickness.
Source: Fisheries Newsletter Oct. 18-24, 1981
***********************
Fish Frankfurter
Materials:
1 1/4 kilo fish meat (labahita)
1/4 kilo pork fata
23 gms. salt
4 gms. accord powder (binder)
12 gms. frankfurter seasoning
5.5 gms. prague powder (available at ITDI, DOST)
12.5 gms. sugar
½ kilo ice
Procedure:
1. Separately grind the pork and fish meat.
2. Add salt and seasoning to the fish.
3. Add the ice and keep on mixing and cutting the mixture.
4. Add the frankfurter seasoning, fat, sugar and the rest of ice.
5. Mix well until fine.
6. Stuff into the sausage casing about 10 cm. long each.
7. Smoke for about one-half hour at 71°C-75°C.
8. Dip in hot water (about 73°C for 10 minutes).
9. Remove the casing.
10. Pack in plastic bag and freeze.
Note: guava leaves are good for smoking.
Source: Fisheries Newsletter August 18-24, 1981 , Photo courtesy of www.germanfoods.org
Fish Quekiam
Materials:
½ kilo dalagang bukid
1 egg well-beaten
1/4 kilo shelled shrimps
½ cup chopped turnip
½ cup chopped onions
½ cup chopped celery
½ cup chopped carrot
½ cup flour
1/4 cup nguyong powder
½ tsp. pepper
1½ tsp. salt
3 pcs. taupe (wrapper)
Procedure:
1. Remove all bones and skin from the fish.
2. Grind together with the shrimps.
3. Mix all ingredients and steam for 20 minutes.
4. Wrap in taupe or aluminum foil.
5. Fry in hot lard.
6. Slice in desired sizes.
Sweet sour sauce:
3/4 cup water
1 tbsp. cornstarch
3/4 cup sugar
1 tbsp. vinegar
2 tbsp. soy sauce
vetsin
Mix all together and heat until the desired thickness.
Source: Fisheries Newsletter Oct. 18-24, 1981
***********************
Fish Frankfurter
Materials:
1 1/4 kilo fish meat (labahita)
1/4 kilo pork fata
23 gms. salt
4 gms. accord powder (binder)
12 gms. frankfurter seasoning
5.5 gms. prague powder (available at ITDI, DOST)
12.5 gms. sugar
½ kilo ice
Procedure:
1. Separately grind the pork and fish meat.
2. Add salt and seasoning to the fish.
3. Add the ice and keep on mixing and cutting the mixture.
4. Add the frankfurter seasoning, fat, sugar and the rest of ice.
5. Mix well until fine.
6. Stuff into the sausage casing about 10 cm. long each.
7. Smoke for about one-half hour at 71°C-75°C.
8. Dip in hot water (about 73°C for 10 minutes).
9. Remove the casing.
10. Pack in plastic bag and freeze.
Note: guava leaves are good for smoking.
Source: Fisheries Newsletter August 18-24, 1981 , Photo courtesy of www.germanfoods.org