Pinoy food technologies, resources, news and reviews. Includes food safety and health issues
Banana Peel Crackers 1) Choose ripe latundan banana. Eat and set aside the peels for later use. Refrigeration will allow longer storage life. Peels of latundan banana are ideal for this purpose, thin and slightly astringent. I tried using saba banana peels. The peels are thick and has strong astringent taste – sobrang pakla. 2) [...]
There are two popular grain weevil according to the description of National Corn RDE Network. 1) Sitophilus zeamais or the maize grain weevil is the most destructive storage pest. The female lives for an average of four to five months. She can lay 300 to 500 eggs. Range of temperature favorable for egg laying is [...]
Whenever a retailer hand you the bought fruits and vegetables, it is packed and sealed in a cellophane or sando bag. Please do not forget to open it before storing in chiller or under room temperature. Fruits and vegetables are moisture rich foods. They are emitting water by evaporation and will wilt eventually. When in [...]
Father is regularly planting vine crops such as patola, ampalaya and upo. Patola and upo are regularly sprayed with chemical pesticide. Ampalaya often get the lesser treatment. Based from my observations, bitter gourd have lesser pests than the others. I seldom see ampalaya with insect holes. The worm who did this must have a great [...]
Maja blanca means coconut cake. Made by boiling mixture of coconut milk, sugar, milk and other flavors. Cornstarch is added to give a soft jelly like structure when cooled. Rice flour can be used with cornstarch or an agar can be used as complete replacement. I used mixture of rice flour and cornstarch. I removed [...]
I assumed that the ingredients for making kalabasa ketchup could be the same as tomato ketchup or banana ketchup. I chose banana ketchup recipe as model. Here are the ingredients: 250 g kalabasa, no peel and seeds, sliced 1 small onion, chopped 1/2 red bell pepper, chopped 4 cloves garlic, minced 1 cup water 3/4 [...]
His hands were reddish. He was drinking and playing with the apple juice at the same time. A mango juice is yellow because a ripe mango color is yellow. The same is true with ripe pineapple. Tomato ketchup is red because the ripe tomato is red. The argument arise when it comes to yellow banana. [...]
