Conducted by LNU
, Started on 2015 -
Completed on 2016
Completed
Published
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Halang-halang and Taguto are the Cebuano names given to this hot and spicy food usually consumed as pulutan for most beer drinkers in the province of Southern Leyte. The cooking of halang-halang came from the idea of utilizing the young female chickens that are culled or considered useless for fighting cock purposes. It is made from finely chopped carcass of young (approximately 3 months old) mostly female native chickens, coconut milk and a high level of chopped chilli and spices. Since the bones are included it is rich in major nutrients like calcium.
The concept of the project is to provide commercial use of canned halang-halang thus creating a source of livelihood for several families especially in rural areas where cock fighting is considered the leading pastime.
The general objective of the project is to conduct a market acceptability testing of formulated canned halang-halang.