shortening2

Shortening

  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 ...

Read More »
fresh grated coconut

Coconuts

  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 ...

Read More »
taro3

Taro

  Taro is a perennial, tropical plant primarily grown as a root crop vegetable for its edible starchy corm. It has a brown and hairy outer skin that must be removed before cooking. Its flesh may be light purple, beige or white, with a texture of a potato but has a unique taste. It is normally fried, baked or boiled ...

Read More »
banana leaves

Banana Leaves

  Banana leaves are large, flexible, and waterproof. They are often used as ecologically friendly disposable food containers, wrappers or as “plates” and often used in Asian cuisine to wrap for or line trays before cooking, much as waxed paper or aluminium foil are. The leaves contain the juices, to protect food from burning and add a subtle fragrance and ...

Read More »
monggo1

Mung Beans (Monggo)

  Mung Beans (Monggo) are small yellow beans with a bright green seed coat. They are shelled and dried often sold in local markets by kilo or packs. Before using, wash the beans in water, drain and boil until tender.  Sweetened mung beans are commonly used in Filipino desserts as a filling in breads and kakanin. Such as Ensaymada, Hopia ...

Read More »
Muscovado2

Muscovado Sugar

  Muscovado Sugar has long been produce in the Philippines using a traditional method of crushing and cooking sugarcane juice to produce a natural sweetness that is free from harmful chemicals. Organically grown sugarcane are processed in a traditional method where it is squeezed, boiled, stirred and dried to make a powdered dark sugar called muscovado. This sugar obtained no refining ...

Read More »
sago1

Sago

  Sago Pearls are tiny white dried balls of sago obtained by grinding the pith of the sago palm to a paste and pressing it through a sieve. It is a glutinous, with little taste, and is often used in Asian desserts. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water ...

Read More »
rice

Rice and Rice Flour

  Rice is the starchy white seeds or grain from rice plants. Rice has many kinds of varieties, for many purposes, are distinguished as long, medium, and short-grain rice. The grains of long-grain rice tend to remain intact after cooking; medium-grain rice becomes more sticky. Short-grain rice is often used for rice pudding or porridge. Rice is cooked by boiling ...

Read More »