May 14, 2010

Cassava Chicharon

This easy to make chicharon is a potential home business, which you can sell at home or deal to your nearby sari-sari stores.


Ingredients:

1 c cassava flour
1/4 tsp MSG
1/4 tsp white pepper powder
2 tsp patis
3/4 c water
chili powder (as desired)

Procedure:

1. In a bowl, combine the ingredients except chili powder. Mix thoroughly.

2. Pour mixture in a metal container and steam for about 5 minutes.

3. Cut in desired sizes.

4. Sun dry for 1/2 to 1 day or until it easily breaks.

5. Pack the cassava chicharon as ready-to-cook or deep fry in hot oil.

6. Drain and sprinkle chili powder as desired for a spicy cassava chicharon.

7. Pack in polyethylene bags.

Notes:

1. You can also use fish stock or shrimp stock intsead of plain water.
2. Drying the steamed product under the sun depends on the thickness.
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