Food Archive

How to Make Nata de Piña – II

Ingredients: Pineapple Glacial acetic acid Sugar starter Procedure: Mash 1 kg peeled pineapple with 12 liters water. Add 600 grams sugar. Boil. Strain in cheesecloth. Cool. Add 340 mL glacial acetic acid. Add 2 liters starter or mother liquor. Mix in one container. Transfer into sterilized wide-mouth container. Cover with clean paper or cheesecloth and

How to Make Nata de Piña – I

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 because of its high vitamin and calorie content which is good for the health. Pineapple is often consumed as fresh fruit as well

How to Make Pineapple Candy

Procedure: Weigh rareripe pineapple. Remove the crown. Wash pineapple thoroughly in tap water. Soak in chlorinated water (200 ppm) for 10 minutes to reduce microbial load. Drain. Peel the fruits and remove the eyes and the core. Cut the fruits into desired thickness and shape (or cut it into wedges of about 2 cm thickness

How to Make Dried Pineapple

Procedure: Weigh rareripe pineapple. Remove crown. Weigh. Wash pineapple thoroughly in tap water. Soak in chlorinated water (200 ppm)* for 10 minutes to reduce microbial load. Drain. Peel the fruits and remove the eyes and the core. Cut the fruits into wedges of about 1/2 to 1-inch thickness or dice it into desired size and

How to Make Kikiam and Squidball Sauce

Ingredients 1 cup cornstarch 2 cups water 1/2 clove garlic (minced) 1 whole onion (minced) 6 tbsp soy sauce 3 tbsp vinegar 1/2 cup brown sugar cooking oil Procedure: Mix cornstarch with water in a bowl until it thickens Saute garlic and onion in a pan with cooking oil until garlic turns golden brown Pour