How to Make Halo Halo

Halo halo is a popular Filipino dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold in a tall glass or bowl. This Filipino concoction is quite popular during the hot summer months of March to May.

Although referred to as a dessert, it’s actually more common to eat it as a stand-alone snack, especially in the middle of a hot afternoon. Makeshift stands are set up all over by people selling halo-halo. The ingredients are laid out on a table and the customer gets to choose which to have added to his or her order.

The dessert exemplifies the “east-meets-west” culture of the Filipinos, with the ingredients used coming from a wide variety of influences (to cite some examples: red mung beans which are from the Chinese, garbanzos from the Indian, leche flan from the Spanish, and shaved ice itself which was introduced to the islands by the Americans).

Halo Halo #1

• 1 ripe large banana
• 2 ripe mangoes or 1 cup canned ripe mango
• 1 cup firm gelatin set into gel and cut into 1/2-inch cubes
• 1 cup canned ripe jackfruit
• 1/2 cup sweet corn or chick peas (garbanzos)
• 1 cup young shredded coconut, fresh or canned
• 1 cup cooked sweet yams or (ube halaya) glutinous purple yam, cut into 1-inch cubes
• 2 cup shaved ice
• 2 cup milk
• 4 scoops of favorite ice cream
• 1/2 cup chopped peanuts or rice krispies

Preparation

1. Peel mangoes and slice the meat into 1/2-inch cubes. Discard the seeds.
2. Prepare 4 tall glasses. Divide each ingredient into 4 equal parts.
3. In each glass place 1/4 of each ingredient, adding layer by layer starting with corn or chick peas, cooked sweet yams, jackfruit, bananas, coconut, and gelatin.
4. Top with 1/2 cup shaved ice.
5. Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream.
6. Sprinkle nuts or rice krispies over it.

Halo Halo #2

• 2 tablespoons kaong
• 2 tablespoons nangka (jackfruit)
• 2 tablespoons macapuno (a variety of coconut meat sold in bottles)
• 2 tablespoons sweetened kidney beans
• 2 tablespoons sweetened garabanzos
• 2 tablespoons sweetened plantains
• 2 tablespoons ube or yam
• 2 tablespoons custard or creme caramel
• 2 tablespoons sweetened corn kernels
• crushed ice to fill glass
• 2/3 evaporated milk
• a scoop of ice cream on top

Halo Halo #3

• Sweetened red beans
• Sweetened garbanzos
• Sweetened saba banana
• Sweetened kamote
• Sweetened langka
• Sweetened kaong
• Cooked sago
• Pinipig Macapuno
• Fresh fruits
• Crushed ice
• Ice cream
• Ube haleya
• Leche flan
• Milk
• White sugar or muscovado

Instructions

• Half-fill a tall glass with our choice of sweets. Fill with crushed ice. Top with ice cream, ube haleya or leche flan. Serve with milk and sugar.
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How to Make Hungarian Sausage

Explore the business behind this foreign specialty.

In Hungary, true “csaba” sausage, particularly in rural regions, is a homemade product. A number of factors influence the character of this sausage: for example, the breed and age of the pork, the quality and quantity of the paprika used the proportion of ingredients, the method of smoking, storage methods etc. In the end, you’ll find as many variations as there are sausage makers. However, there are certain unchanging principles: the sausage must be seasoned with paprika and must be made exclusively with pork. It is neither hard nor soft. The meat is juicy, the flavor spicy and slightly smoked. Its keeping time is relatively long.

ngredients

Meat materials:

• 700g Pork lean, ground finely
• 300g Pork backfat, ground finely

Curing mix:

• 1 tbsp Salt
• 1 tsp Curing salt
• 1 tsp Phosphate
• 1/4 tsp Vit. C powder
• 1/4 cup Chilled water

Extender/Binders:

• 1/2 tsp Carageenan
• 1 tbsp Isolate
• 1/4 cup Chilled water

Seasonings:

• 4 tbsp Garlic chopped
• 1 tbsp Black pepper
• 3/4 tbsp Paprika
• 1/4 tsp Cloves
• 1/2 tsp Meat enhancer
• 1/2 tsp MSG
• 1/ tsp Beef aroma
• 1 tsp BF blend
• 1/4 tsp Smoke flavor
• 1/4 cup Grated cheese
• 1/4 cup Chilled water

Procedure

1. Select good quality raw materials. Trim and weigh.
2. Grind lean meat and backfat coarsely. Chill meat for one hour in the refrigerator before processing.
3. Add meat with curing mix and mix until tacky: add extender, mix again and add seasonings.
4. Cure in the refrigerator overnight (8-10 hours) to develop flavor, aroma and taste. Do not over cure.
5. Stuff into cleaned fresh natural casings or collagen casings. Link into desired lengths (4 inches long).
6. Put into turbo broiler for 2 minutes at 2OO°F to develop the golden brown color.
7. Store in freezer for keeping quality.