Pinoy food technologies, resources, news and reviews. Includes food safety and health issues
I was still in intermediate school when I first encounter the word banana chips. I thought it was not different from crackers and kroepek that can be bought easily from sari-sari store. That time my brother tried to make banana chips by slicing ripe bananas, frying it in oil and adding sugar to it while [...]
My hubby gave me this snack. I thought it was a junk food packed in a nice multiple layer laminated foil. But I was wrong because it was a banana chips. Honestly it was the first time I saw a banana chips with a good packaging. Most banana chips are packed in an ordinary polyethylene [...]
Mr. Bong Gordola gave me this maja blanca, known locally as duldol na mais. He said his father-in-law did the cooking. Red corn was used in cooking this delicious duldol, the variety usually grown as animal feed. It was so delicious and even more delectable if topped with latik, fried coconut milk solids. I managed [...]
The mix of milk and fruits, especially the acid fruits such as calamansi, pineapple, mango and guyabano, is possible only if: 1) a very diluted fruit juice will be used, and 2) artificial fruit flavor will be used. If we combine natural juice with milk, the resulting mixture will undergo coagulation, the curding of milk [...]
Kaong sap can be processed to delectable juice with different herb as flavoring. Joan Napili used four different type of herbs: anise, basil, pandan and tarragon. Here are the details of her simple technology: Pasteurization. Freshly harvested sugar palm sap was filtered through cotton to remove foreign materials or impurities such as dirt, sand, insects, [...]
Fe N. Dimero, G. C. Panganiban, M. J. Austria and L. B. Catuncan developed a technology to utilized sugar palm sap for processing of kaong meat preserve / minatamis na irok. This is a healthier alternative because sugar palm syrup has low glycemic index. Sap Extraction. Sap was collected from cut stalk of male florescence [...]
INGREDIENTS coconuts refined sugar UTENSILS sharp knife mechanical slicer carajay/sauce pan stainless steel spoon PACKAGING MATERIAL Paper/Polyethylene or Paper/Foil/Polyethylene bags PROCEDURE 1. Pierce eyes of the coconut and allow water to drain. 2. Preheat oven at 177°C (350°F) and put dewatered coconut until it cracks. 3. Remove the coconut meat from the shell and parings. [...]
