How to Make Instant-Dry Tokwa
Tokwa, a firm curd made of soybean milk, is one of the world’s most popular sources of low-cost protein. It is used in many of the favorite Oriental and western delicacies including vegetable and...
View ArticleHow to Make Malunggay Capsule and Tea for Business
For those who want to preserve their malunggay leaves, this kind of material can be processed into tea and food supplement in form of capsules. This processing technology is a way to preserve the...
View ArticleHow to Make Buko Pie
A pie is made of baked or unbaked crust and a variety of fillings that may either be cooked or uncooked. It can either be a dessert, a snack, or a main dish depending on its filling. It is a convenient...
View ArticleHow to Make Fruit Powders
Fruit powders are made from dehydrated fruits by grinding into a powdered form. They are used in ayurvedic preparations or as an ingredient in pickles and sour foods. Shelf-life: The preservation...
View ArticleHow to Make Fish Longganisa
Making of longganisa using fish like tilapia offers consumers another variety of food product that is a healthy substitute for pork longganisa. Ingredients: 1 kg minced fish meat (Milkfish, tilapia...
View ArticleCassava Recipes (Food Business)
Cassava (kamoteng-kahoy in Tagalog) is the third largest source of carbohydrates in the world. Among crop plants, the cassava plant provides the highest yield of food energy and is a staple food for...
View ArticleMiso (Soybean)
Miso (Soybean) The preparation of miso (which comes in 3 kinds) depends on the length of time it is fermented and stored. Materials: Wooden box 60 x 30 x 5 cm. pressure cooker or casserole * grinder A....
View ArticleHow to Make Embutido (Meat Processing)
Embutido is a Filipino-style meatloaf recipe frequently served during special occasions. The demand for this product as a daily fare on the Filipino dining table is increasing. Processing and cooking...
View ArticleSprouted Mongo (Toge)
Sprouted Mongo (Toge) Toge can be made from both mongo seeds or soybeans. Procedure: 1. Soak the beans in water overnight. 2. Spread a piece of white cloth over a “bilao” or tray and put the beans on...
View ArticlePreserved Camias
Preserved Camias . Materials: * Sugar * Camias (medium sized) * Lime (apog) Utensils: * Measuring cups * Spoon * Colander or salaan * Rolling pin * Kettle * Jars Procedure: 1. Select large, firm...
View ArticleHow to Make Cough Candy Using Herbal Plant Extracts
Researchers of ITDI have formulated a cough candy using oils of ginger (Zinigiber officinale Rosc ) and “kalamansi” (Citrus microcarpa Bunge) and extracts from tamarind (Tamarindus indica Linn.) and...
View ArticleHow to Make Bacon
Bacon is a cured meat prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly....
View ArticleTokwa Making
Tokwa or dry soybean curd. 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...
View ArticleHow to Make Nata de Coco from Coconut Milk
Another way of making Nata de Coco is by using coconut milk instead of its water. The same procedure in making Nata de Coco can be applied. Nata de Coco Using Coconut Milk Materials: 1 kilo Grated...
View ArticleHow to Make Nata de Pina
Pineapple is a well-known fruit and can be found abundant in traditional markets, especially during harvest season. Consumers are fond of this fruit not only because of its delicious taste, but also...
View ArticleAll time favorite Grilled Chicken
Grilled Chicken Recipe Serving is good for 4 Ingredients: 1/2 cup vinegar 1/4 cup sugar 1/4 cup calamansi 2 tablespoons crushed garlic 1/2 tablespoon salt vetsin, optional vegetable oil achuete...
View ArticleHow to Make Chayote Catsup
How to Make Chayote Catsup Ingredients: chayote garlic onions sodium benzoate vinegar pepper salt sugar Procedure: 1. Wash the chayote, slice lengthwise. 2. Peel, remove the seed and cut into cubes. 3....
View ArticleHow to Make Nata de Coco from Coconut Water
Nata de coco is a white to creamy yellow, translucent, jelly-like substance formed by acetobacter aceti subspecies Xylinium, on the surface of sugar enriched coconut water. It is popularly used as a...
View ArticleMedicinal Uses of Honey
Research shows that honey has more nutrients than milk and egg. It contains 40.5% fructose, 34.0% glucose, 17.7% water, 1.9% sucrose, 1.5% dextrin and gums, 1.2% ash and traces of lecithin. According...
View ArticleMuscovado: the promise of the ‘other sugar’
Muscovado is not a surname or the kontrabida in a soap opera. It is the less popular version of the sugar that we know. It is brown and soft and comes in powder or lumped form like a sticky clay, or in...
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