• Raket Potential! 5 Bottled Ulam You Can Sell This Christmas

    You can give away these recipes as Christmas food gifts. But they can also spell extra cash.
    by Roselle Miranda .
  • Raket Potential! 5 Bottled Ulam You Can Sell This Christmas
    IMAGE Pixabay
  • Every Christmas can be repetitive if you receive or are gifted with the same food products year in and year out. Break the cycle of the obvious Christmas food gifts with these delicious ideas that could make you an unsung meal saver in these rushed weeks. 

    These recipes are also great opportunities for a raket (sideline) especially if cooking is something you already do. To compute for selling price, add the cost to produce (from your ingredients to packaging to labor) and divide how many bottles you produced -- that’s your average cost. Add the income you want, and that’s your selling price. 

    Adobo Flakes
    P150/bottle (240 grams) 

    2 tablespoons oil
    4 chopped garlic cloves
    1/4 kg pork cubes, adobo cut
    1/2 cup soy sauce
    1 cup vinegar
    1 tablespoon chili-garlic sauce
    Ground black pepper to taste

    1. Heat oil in a pressure cooker. 
    2. Sauté chopped garlic cloves until softened, and then add pork cubes. 
    3. Sear pork cubes before adding soy sauce, vinegar, chili-garlic sauce, and ground black pepper. 
    4. Add enough water to cover and bring to a simmer. Lock lid and pressure cook until extremely tender. 
    5. Remove lid and pork from pot before reducing liquid until it thickens into a sauce. 
    6. Shred pork cubes using two forks. Toss in thickened adobo sauce. Remove and fry pork in oil until dry. 
    7. Transfer while hot to sterilized jars. Pour a few tablespoonful of sauce into each, and top with oil. 8. Cover with lid and set aside to cool before screwing lid on tight. Add label. Keep chilled until ready to gift. 

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    Homemade Spanish Chorizo
    P150/bottle (240 grams) 

    1 tablespoon oil 
    2 chopped garlic cloves 
    1/4 kg ground pork
    1/4 cup vinegar
    1 tablespoon Spanish paprika
    1/4 teaspoon cayenne
    Salt and ground black pepper, to taste

    1. Heat about a tablespoon of oil in a frying pan. 
    2. Cook chopped garlic cloves until just fragrant. Then sauté ground pork until browned and cooked through. 
    3. Pour in vinegar and simmer, stirring, until dry. Season with Spanish paprika, cayenne, and salt and ground black pepper, to taste. 
    4. Transfer while hot to sterilized jars. Set aside to cool covered with lid before screwing lid on tight. Attach label or gift tag. Keep chilled until ready to gift. 

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    Tapa
    P150/bottle (240 grams) 

    4 breakfast beef cuts
    4 tablespoons soy sauce
    2 tablespoons muscovado sugar
    2 tablespoons vinegar

    1. Toss beef cuts into a marinade of soy sauce, muscovado sugar, and vinegar. Marinate for at least 10 minutes. 
    2. Drain from marinade and sear on both sides on a hot pan. Chop into strips. 
    3. Transfer while hot to a sterilized jar. Top with hot oil, cover with lid, and set aside to cool before screwing lid on tight. Keep chilled until ready to gift with label or gift tag. 

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    Honey-BBQ Wing Sauce
    P100/bottle (240 grams) 

    4 chopped garlic cloves
    1/2 cup prepared barbecue sauce
    1 cup honey
    2 tablespoons sugar
    Cayenne pepper, salt, and ground black pepper to taste 

    1. Simmer chopped garlic cloves, prepared barbecue sauce, honey, sugar, cayenne pepper, salt and ground black pepper to taste in a medium saucepan until thickened. 
    2. Pour while hot into sterilized jars until almost full and cover with lid, unscrewed. Let cool before screwing lid on tight, wrapping with ribbon and labeling. Keep chilled until ready to gift.

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    Marinara Sauce/Salsa
    P200/bottle (240 grams) 

    1 chopped white onion
    4 chopped garlic cloves
    4 tablespoons olive oil
    1 (400 grams) can chopped tomatoes
    1/2 teaspoon dried basil leaves
    1 teaspoon dried parsley leaves
    Salt and ground black pepper to taste

    1. Sauté chopped white onion and garlic cloves in olive oil until softened. 
    2. Pour in chopped tomatoes, dried basil leaves, and dried parsley leaves. Simmer until it thickens and herbs are fragrant. Season with salt and ground black pepper to taste. 
    3. Pour while hot into sterilized jars until almost full and cover with lid, unscrewed. Let it cool before screwing lid on tight, wrapping with ribbon and labeling. Keep chilled until ready to gift. 

    Roselle Miranda is the food editor of Good Housekeeping Philippines

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