Dimsums and Chicken feet are great for snacks, and as business, they require minimal capital and are easy to make.

Why this will click

Generally, even if you make a high markup for your putopao and chicken feet with sauce, you should have a competitive advantage over vendors selling them in the malls. When you sell them to your neighbors, in particular, you can always price them lower because of your much lower distribution and overhead costs.

Materials Needed

• Bowls
• Ladle
• Wooden ladle or whip
• Spatula
• Measuring spoons and cups
• Kitchen weighing scale
• Serving tray
• Pressure cooker or casserole
• Work or skillet
• Steamer
• Knives
• Gas stove

Putopao

• 1/2 kg all-purpose flour (P30/kg)
• 250 g white sugar (P38/kg)
• 1/4 cup baking powder (P8.50/50 g)
• 2-1/2 cup water
• 3 tbsp or 30 g melted butter (P20/bar of 225 g)
• 1/2 kg of ground lean pork (P135/kg)
• 1 piece star anise (P5/pack)
• 1/2 cup or 112 ml of soy sauce (P5/200 ml pouch)
• 1/2 cup water
• 1/2 cup or 125g of white sugar
• 1 tsp or 2g cornstarch (P10/100 g)
• 2 cloves garlic (P5 per 3 bulbs; each bulb has about 10 cloves)

How To Make the Putopao

1. Start cooking the asado. While preheating the pan or a skillet over low heat, mince the garlic. Once the pan is hot enough,put all the ingredients together. Mix until the meat is cooked and becomes tender. Discaard the star anise and the laurel once the meat gets tender. (The star anise and laurel lead are only meant to give a savory aroma to your dish.)
2. So the meat won’t become crispy, don’t saute or braise it. Cook it only in water and soy sauce. Let the meat absorb all the liquid it dries out. After that, run off the stove and set the cooked meat or asado aside. This asado can fill four sets of your bun recipe. Let it cool and start doing the buns.
3. Get all dry ingredients and mix them in a bowl. Then add water. Using a wooden ladle or whip, dissolve all the ingredients. Continue mixing them until you achieve a smooth texture. Then add the melted butter (you could also use cooking oil as an alternative). Mix. You’ll know when the mix is ready for steaming when there are no lumps left.
4. Afterwards, get the ounce-size molds. Pour in the mixture until each mold is three fourths full. Put one teaspoon of the asado on top. If you want to make it a filling, then fill the mold a quarter full and put one teaspoon of asado. Then pour in the mixture until it is almost full. Arrange the molds in the steamer, which should contain enough water. Steam for 30 minutes in boiling temperature.
5. Make sure there’s enough water to steam your putopaos. After 30 minutes, take off the putopaos from the molds. Your yield for this set should be 48 pieces, which by set should be ready to served with other merienda treats.

Chicken Feet With Sauce

• 1 kg medium-sized chicken feet (P55/kg)
• 1 clove garlic
• 2 medium pcs onions (P2/pc)
• 1 tsp chopped ginger (P2/pc)
• 1 tbsp or 12 g iodized salt (P16/kg)
• 200 ml tomato sauce (P16)
• 70 ml tomato paste (P11)
• 1/2 cup or 125 g refined white sugar
• 1 tbsp or 12 g white pepper (P40/100 g)
• 2 tsp or 12 g chili powder (P50/100 g)
• 2 small pcs red bell pepper (P5/pc)
• 1 tbsp or 20 ml sesame oil (P80/148 ml)
• 1 can or about 235 ml black beans (P15)
• 1/2 bar butter (P20/bar of 225 g)

How To Make the Chicken Feet with Sauce

1. Put the chicken feet in a pressure cooker and add 3 cups of water seasoned with 2 tsp or 6 grams of salt. Boil for 15 minutes or until tender. You can use a casserole if a pressure cooker isn’t available, but cooking will take a longer time (about an hour). When the chicken feet are tender enough, drain them and set aside, but keep the drained stock.
2. While waiting for the chicken feet to cook, mince the garlic and the onions, and chop the ginger to make a teaspoonful. Also prepare all the other ingredients.
3. Once the ingredients are set, put the butter on the wok or skillet and use medium heat to melt it. Saute the garlic, onion, and ginger, then add the chicken’s feet. Since they are already tender, you just need to stir-fry them for 5 to 10 minutes, stir in the tomato sauce and tomato paste using the wooden ladle. Continue mixing, turning the chicken’s feet over every time in such a way that they won’t be broken or damaged. Then add 1 cup of stock. Simmer for few minutes. Add the remaining ingredients and season to taste. The sauce should have a sweet and salty blend.
4. Simmer until the sauce thickens slightly. There’s no need to add salt to the sauce because the chicken feet are already salted, and the tausi or black beans also contribute salt. When the sauce is thick enough, turn off the stove and put the dish in a serving tray or bowl.

How Much Will I Make :

For The Putopao

You may pack these putopaos into 10 pieces per pack using a big paper plate, then sell each pack for P45; or you may choose to pack them into 5 pieces per pack for P23. Josie de Jesus, leacturer at the baking division of Ultima Entrepinoy Forum Center, advises that you shouldn’t re-steam putopaos repeatedly. Once re-steamed, they should be consumed at once, she says. Otherwise, the quality and taste of the putopao deteriorates and it becomes prone to spoilage.

For The Chicken Feet

You can put a markup as high as 60% to get a selling price of P12.25 per piece. A kilo of chicken feet may havc anywhere between 20 and 27 pieces. depending on the size of the chicken. To maximize your profit, buy medium-size chicken feet.

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