Angat ang Makabago

Siling Haba is a chili variety grown in the Philippines for the chili fruits that are characterized as mahaba or long in English. Haba is a Filipino word for this type of chili variety. In English, Siling haba is called long chili . Siling haba is farmed according to sili production guides .

Sigarilyas Benefits

Saluyot Growing Saluyot is a Filipino name used to refer to the annual herb called in English as Jute. Saluyot or jute is an erect, soft stemmed shrub, commonly growing at 1 meter but may go up as high as 2 meters. The leaves are green and oblong shaped to lanceolate with pointed ends. Yellow flowers of saluyot bloom as early as 3 to 4 months from time of propagation which are solitary per peduncle with yellow petals on the axils and green sepals. The fruit is formed after successful pollination by bees, butterflies or by wind which gives way to capsule-like green fruit when still immature and will become black or dark brown when mature. The mature fruits contains many black seeds around 400-800 seeds that are amount 0.5 mm in diameter. The propagation guide for saluyot includes planting and care of saluyot for marketing as vegetable. Saluyot is cultivated over a wide range of environments for its leaves. The plant is considered as vegetable in the Philippines. The plant grow...

Making Fish Tocino Tocino is a Spanish word for bacon. It is typically made of pork belly and often formed into cubes in Spain. Tocino is very popular in the Philippines and served in breakfast or lunch. Tosilog or tocino,sinangag at itlog is a favorite and now can be found served at fastfood and in some restaurants. Due to the popularity of tocino, different variants evolved from the usual port ingriedient of tocino. One of which that stands out is fish tocino. Fish tocino is cured filleted fish. Compared to meat, fish has less saturated fat and has unsaturated fat called omega-3 fatty acid. People who eat foods high in omega-3 have reduced level of triglycerides and reduces risk of arthritis, depression, asthma, and might reduce your risk of dementia. Fish also contains selenium, which reduces your risk of cancer.  Fish belongs to the same food group as pork meat. To make fish tocino, your fish fillet will undergo curing process. Buying ready made fish tocino is eas...

Chocolate Crinkles Chocolate Crinkles or choco crinkles are soft chocolate cookies with crunchy outer crust covered with sugar confectionery. These are baked goodies for any occasions and can be given as gifts or be sold for business. Chocolate crinkles has a relatively low moisture content than other bread, hence can be packed in plastic packaging or in custom plastic jars for added branding and stored. It can be bought at some bakeries, and pasalubong food shops. Chocolate crinkles has the reputation of being a perfect snack. The crinkles are made of chocolate that is why it is popular to kids and young at heart. it is typically rounded and bite sized. It resembles the color of white in the outer due to powdered fine sugar. Beneath is the dark brown color due to chocolate. Chocolate Crinkles Recipe Filipino Style 1, Prepare the ingredients for the chocolate crinkles recipe- Filipno style: 100g cocoa powder, 1/3 kilo sugar, 1/4 kilo flour and 4 pieces ...

Baby Kai lan Kai Lan is a thick stemmed leafy vegetable known for edible thick and green or bluish green leaves. The vegetable goes by many names like Gai Lan , Chinese Broccoli and China Kale. Kai Lan is cooked in stir fry chinese dish and offers a unique mix of mild bitter taste and fibrous cooked leaves with texture when not cooked enough. Kai Lan is being used at countries that are primary Chinese speakers like mainland China, Singapore, Hongkong, and Taiwan. Kai Lan or Brassica oleracea belongs to plant group alboglabra from the word albus or white and glabrus or no hair. The mild bitter taste is similar to brocolli and also offers rich unique flavors that made it a staple vegetable ingredient in Chinese cuisine. Stir Fired baby Kai Lan 1. Prepare ingredients for the baby Kai Lan stir fry: Baby kai lan or young kai lan produce, 2. Wash half kilo of baby Kai lan leaves and stem and cut according to desired size preferably 3 inch long. 3. Saute garlic and onion on a read...

Nata de Coco Nata de Coco  is a solid jelly-like substance characterized by translucent appearance and chewy texture. It is produced in the Philippines in 1970s on a research in preservation of coconut water. Now the product was exported to neighboring countries and also to some markets all over the world. Truly, Philippine Nata de Coco is a quality product and demand for it continues to grow. The ferminatation of the coconut water is aided by Acetobacter xylinum which provides the culture characteristics of microbial cellulose. Now, Indonesia, and Malaysia also process nata de coco along with pioneer country Philippines in terms of exports, and was primarily used for desert ingredients or as sweetened candy. It's wide application also found its way into high end products like ice cream, drinks, and fruit cocktails. The advantage of Nata de coco versus traditional sweets ingredient is that it has high dietary fiber content and low caloric content. The health consious can eas...

Burong Mangga Burong mangga or Pickled raw mangoes, are a favorite Filipino food. Due to the abundance of mangoes in the Philippines, the sour but yummy taste of mango makes it a favorite snack. However, mangoes are known to be seasonal fruit tree and only have plenty supply of fruits on April, May and June. Sometimes the tree produces fruits at later months but are few. In lieu of the mango fruit season, pickling mangoes has been a practice to have a stockpile of tasty raw mangoes preserved but not dried. Drying mangoes applies to ripe mangoes. IF you want to have the preserved juicy mangoes, prepare a pickled or burong mangga. Burong Mangga Recipe 1. Prepare the green mangoes. Any mango variety can be pickled. Choose based on available jar size. 2. Clean the mango fruit by washing it. Peel the skin off the mangoes. The peelings are needed in the pickling process. 3. Boil 5 cups of water together with the mixed 4 tablespoon of table salt, and 2 table spoon sugar. 4. A...

Century Eggs Century egg is also known as preserved egg or hundred years egg. Century Eggs originated in the Chinese cuisine of preserved food product and delicacy. The egg come from chicken, dusks or quail eggs. Contrary to its name, the eggs are prepared 4 to 5 weeks in a setup that makes the eggs preserved. There was a fascinating story about the egg. According to an unverified legend, during Ming Dynasty, a home-owner has discovered some duck eggs in a pool of shallow lime mortar during a 2 month house construction. As the taste is acceptable, the preservation was enhance to bring flavours to this unique eggs.  Preparing century eggs in atraditional way involves the use of table salt, lime and ash for hydroxide. After 10 days of soaking, the eggs are covered by rice husks to promote aerobic reaction in the egg. The process makes the egg yolk into a dark green color while the white turns into brown, dark orange or amber. How to Make Century Eggs 1. Prepare mate...