The common method for making dried mango: Selection of ripe and firm fruits. Slicing and cooking in syrup with metabisulfite or erythorbate. Then drying to drive away excess moisture. Adding syrup has three purposes. Render the fruits sweeter and more … Continue reading
Another version of maja blanca recipe. This time using only cornstarch as gel agent. Using one part cornstarch for every four parts of other ingredients. Ingredients: These are the amount I gathered after a simple cross multiplication procedure. 3 cups … Continue reading
Craving for ice cream but dying to loose fat? Oil is one of ice cream ingredients so gaining fat from eating such is likely. The non-fat or the zero fat alternative might be right for you, like this one! How … Continue reading
Last December, 2010, I received a call from from GMA 7 Pinoy MD team. They requested a wine making demonstration in front of camera. I did as requested and the featured video was aired. Here is the video link of … Continue reading
The three common souring agent for cooking are sampalok, kamias and santol. I mean fruits so I never included vinegar in list. Green mango is sour too but I have never heard someone using it as pampaasim sa sinigang. I … Continue reading
I have been tinkering how to use the mango peels. I have tried the sweetened mango peel strips. Processing to vinegar and wine are also good options. I am so glad to know that our national government is making its … Continue reading
I am thinking what can I do with the green mango peels every time I eat. No problem with the ripe mangoes – peels can be processed to expensive wine and awesome vinegar. Maybe it can be made to green … Continue reading