Pinoy food technologies, resources, news and reviews. Includes food safety and health issues
Basic Principles Curing is a preservation method frequently applied to meat. It involves the use of ingredients that can inhibit growth of microorganisms, preserves the red meat color and provides characteristic flavor to meat when cooked. Curing ingredients basically include salt, sugar, nitrates and nitrates and may include phosphates. Spices are normally added to further [...]
My wife’s version of tokwa at baboy, a mixture of fried pork and fried tofu. Ingredients: 3 blocks of tofu, the regular size sold in Philippine market 1/4 kilogram pork, cut into cubes 1 piece chopped onions 1 glove garlic, chopped very finely soy sauce and chili vinegar Procedure: Fry tofu and pork separately until [...]
This recipe is one of my favorite. Easy to prepare and very nutritious. Ingredients: 3 medium size eggplant 3 ripe tomatoes 1 medium sizes onions Procedure: Wash eggplant thoroughly, rinse well adhering water drops. Broil / Grill it over a smolder or baga (burning wood with no flame, glowing charcoal). Alternatively, grill it over a [...]
When I was still in high school. We have many santol trees in our farm, especially the bangkok variety. Bangkok variety is almost five times bigger than tagalog. It also more delectable. But father cut down trees one by one. Now, we have few trees left. My father did it for this reason: During peak [...]
The tradition of broiling / grilling eggplant by means of baga is known to me since I was a child. I believe its the only way to do it before I met my hubby. Baga is the tagalog term for ember or smolder which means hot fragment of wood or coal that is left from [...]
Ingredients: 150 grams Sapporo Long Kow Vermicelli (sotanghon) 2 pounds fresh tomatoes, chopped 1 piece fresh onion, chopped 1/2 teaspoon garlic, minced 1 tablespoons dried basil leaves 1/3 cup olive oil 1 cup shredded reduced-fat cheddar cheese salt and pepper to taste Procedure: Soak Sapporo Long Kow (sotanghon) in hot water for five minutes. Drain [...]
Ingredients: 150 grams Sapporo Long Kow Vermicelli, sotanghon 1 1/2 cup hot water 1 piece chicken broth cube 3 pieces eggs, lightly beaten 2 pieces scallops, dried, soaked in hot water until soft and chopped 1/2 teaspoon white vinegar 1 tablespoon spring onions, chopped 1 tablespoon cilantro, chopped 1 tablespoon vegetable oil salt and pepper [...]
