Tambayan ng Kaalaman Tungkol sa Pilipinas
INSTANT DRY SOYBEAN CURD (TOKWA)
An improved production technology is introduced to come up with instant dry soybean curd, superior in quality compared to the fresh form. The technology uses MgSO4, as coagulant which increase the yield of fresh soybean curd. The instant soybean curd has a good texture upon rehydration and its storage life is lengthened to 6 months from the 3 day-old fresh curd.
Raw Materials:
Soybeans
Water
Materials Needed:
1 kilo (5 cups) mashed ripe bananas (saba or cavendish),
300 gm. (2 1/4 cups) sugar,
Butter or margarine
Utensils needed:
Rolling pin, frying pan, chopping or kneeding board, spatula, kitchen knife, wax paper
Procedure:
1. Prepare the mashed bananas as follows: Boil the ripe bananas (saba or cavendish). Peel and slice into 3 cm. thick.
2. Grind the sliced bananas until it is mashed, add the sugar and cook over slow fire. Stirring should be done constantly until a clear mixture is obtained with the desired consistency. The mixture should not stick to the sides of the frying pan. Continue reading “Banana Pastilyas”
Due to the increasing price of flour in the world market price of local bread is also increasing. Because we are not self sustaining in terms flour we cannot go against the flow of the world market. But in one article I have read we could use squash as an alternative source of flour. Here’s the article i am taking about: Continue reading “Flour from Squash -Harina mula sa kalabasa”
We all have heard of banana catsup which is very popular in the Philippines. Well, have you heard of squash catsup? This only show how health conscious we are. We are trying to incorporate vegetable in our diet in every possible ways we can. We all know catsup is usually used with meat products. And by using a vegetable as a base of catsup we can then intake vegetables with our favorite meat dishes. Here’s how they do this trick:
SQUASH CATSUP
Ingredients:
4 cups squash, pureed
1 c red sweet pepper, chopped
1/3 c onions, chopped
1 tbsp. garlic, chopped
2½ c vinegar
3 c sugar
3 tbsp. salt
2 tsp. cornstarch dissolved in 2 tbsp. water and boiled
2 tsp. grand black pepper ½ strawberry red coloring dissolved in 1/4 c water, 12 drops allspice solution
12 drops cinnamon solution
4 drops paprika solution
2 drops hot pepper extract Utensils:
household cups funnel
teaspoon ladle
tablespoon
knife steamer strainer or cheesecloth
aluminum tray or any wide container
wide-mouthed deep cooking pot
sterilized bottles with caps How to Prepare Stock Spice Continue reading “How to make Squash Catsup/ ketsup”