How to make Mayonaise

The basic ingredients for making mayonnaise are lemon juice or vinegar, salad oil or winterized oil not less than 65% or 2/3, egg yolk or whole egg, and sugar, salt and spices (paprika, mustard) and vetsin. However, substitutions may be made.

Materials:

1 cup lard (or cooking oil) 28°C
1 egg yolk
1½ tbsp. 4.5 vinegar (Del Monte)
½ tsp. iodized salt
1 tsp. white sugar

Procedure:

1. Separate yolk from the whole egg and place it in a clean and dry quart-sized bowl.
2. Using a table fork, beat egg yolk rapidly and continuously until light yellow, for about 5 minutes.
3. Add salt and beat well.
4. Add oil (or lard) by drops, beating well after each addition until about 1/4 cup is used.
5. Add ½ tsp. vinegar and beat well.
6. Add lard alternately with the vinegar and beat vigorously after each addition. Increase the amount of oil added by half tablespoon when the mayonnaise has already formed a stable emulsion.
7. Continuously beat the emulsion after all the oil (or lard) and vinegar have been added.
8. Place the mayonnaise dressing in a sterile dry bottle (or jar) and seal tightly.
9. Store in a screened cabinet at room temperature until use.

Source: CMU Journal of Agriculture Food and Nutrition Official Publication of CMU By Mercado & Notario; photo courtesy of greek-recipe.com

How to make rice-soy noodles

To increase the protein content of the Filipino diet, researchers at FNRI (DOST) have come up with an enriched kind of noodle that can somehow supplement their protein and energy needs.

Materials:

Rice (880 grams) -- or 4½ cups
Water (630 ml.) or 2 3/4 cups
Soybean flour (200 grams) or 2½ cups
Salt (30 grams) or 6 tsps.
Cornstarch (50 grams) or ½ cup

Utensils:

Bowl
Teaspoon
Cup
Cornmill/grinder
Mixer
Kettle
Noodle machine
Solar dryer/cabinet dryer

Procedure:

1. Measure 4½ cups rice, soak in 2 3/4 boiling water for an hour.
2. Grind the soaked rice.
3. Add the 2½ cups soybean flour, 6 teaspoons salt and ½ cup ground rice.
4. Mix well for about 5-7 minutes to make dough.
5. Mold the dough into balls about 6.5 cm.-7.5 cm. diameter.
6. Cook in boiling water for 30 minutes.
7. Drain the cooked dough for about 10 minutes.
8. Pass the dough through the noodle machine to make noodles.
9. Dry the noodles in a cabinet dryer for 4 hours at 48°C-50°C or in the sun until they become brittle.

Source: FNRI (DOST); photo courtesy of dkimages.com