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Pinoy Ingredients

Pumpkin “Kalabasa”

  Pumpkin “Kalabasa” Pumpkin or Butternut Squash are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. When ripe, the pumpkin can be boiled, baked, steamed, or roasted. Pumpkins that are still small and green may be eaten in the same way as squash. ...

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Purple Yam “Ube”

  Purple Yam “Ube” The purple yam also known as “Ube” here in the Philippines it is a versatile vegetable. It can be barbecued, roasted, fried, grilled, boiled, baked, smoked and when grated it is processed into a dessert recipe. The vegetable has a rough skin which is difficult to peel, but which softens after heating. The skins vary in color ...

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Cassava & Cassava Flour

cassava4

  Cassava is a long brown tuber that has a starchy white flesh. Cassava also called yuca, mogo, manioc, mandioca and kamoteng kahoy. Cassava-based dishes are widely consumed wherever the plant is cultivated; some have regional, national, or ethnic importance. Cassava must be cook properly to detoxify it before it is eaten. Cassava can be cooked in various ways. The ...

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Pandan Leaves

pandan leaves2

  Pandan Leaves are long and slender, blade-like green leaves of the pandanus palm. They impart a fresh floral fragrance and are used as an air freshener across Asia as well as to perfume desserts and rice dishes. Their intense green colour is also used as a natural food colouring. It is also used as a rice perfume and mostly ...

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Shortening

shortening2

  Shortening is any fat that is solid at room temperature and used to make crumbly pastry. The reason it is called shortening is that it prevents cross-linkage between gluten molecules. Cross linking gives dough elasticity. In pastries such as cake, which should not be elastic, shortening is used. Originally, Shortening was synonymous with Lard, and with the invention of ...

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Coconuts

fresh grated coconut

  Grated Coconut is obtained by grating fresh coconut flesh. To make your own, first open the coconut by tapping firmly on the center with a blunt end of clever until it cracks. Crack to separate the coconut and drain the coconut juice. Place the coconut halves in moderate oven for about 15 minutes until flesh shrinks away from the ...

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