How to make Seaweed Noodles

Raw Materials:

Seaweed Puree : 1 cup
Flour : 3 cups
Iodized Salt : 2 tsps
Lye solution : 1 tsp
Flour for dusting : ½ cup

Seaweed Puree:

Clean dried seaweed and wash thoroughly. Soak in water overnight and wash again and drain. Chop finely, blend with water and pass through a blender until it becomes a puree.

Procedure:

1. Mix all dry ingredients, blend with the puree
thoroughly
2. Dissolve salt in lye, then add in the mixture.
Form the mixture into dough
3. Knead the dough by passing through a noodle
machine
4. Cut in a noodle cutter to form into desired/
preferred shape (rounded or flat)
5. Place 100 grams of noodles in a wire mesh scoop
6. Deep fry until yellow-brown
7. Drain, pack and store at room temperature for
future use.

Source and photo courtesy da.bfar.gov.ph

How to make Shrimp-Surimi Nuggets

Raw Materials:

Surimi :750 g
Shrimp Meat (chopped) :250 g
Onion (chopped) :150 g or ¾ cup
Egg White :3 pcs
Salt :15 g or 1 tbsp
Sugar :10 g or 1 tbsp & ½ tsp
Flour (wheat) :80 g or ½ cup
Bread Crumbs :100 g or 2¾ cups
Oil :20 g
Nutmeg :1½ tsp
Cinnamon :¾ tsp
BATTER MIX
BREAD CRUMBS

Procedure:

1. Chop fish meat and add salt
2. Add chopped onions
3. Mix pre-mix of egg white, flour, breadcrumbs, sugar and iced water
4. Add oil and spices. Mix well
5. Add coarsely chopped shrimp meat
6. Mold and cut into desired shapes
7. Freeze
8. Batter and bread
9. Freeze until required for deep frying

Butter Mix:

Combine 1 cup sifted flour, 1 tsp baking powder and ¼ tsp salt. Beat then stir in with a few swift strokes of ½ cup milk and 2 eggs. Add ice.
Sweet and Sour Sauce:

Mix ½ cup water, 2 tbsp vinegar, 1/4 cup sugar, 1 tbsp cornstarch, 1/4 tsp salt, 2 tbsp oil, 3 tbsp catsup and 1 pc siling labuyo. Cook until translucent texture is obtained.

Source and photo courtesy of bfar.da.gov.ph