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 ...

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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 ...

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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 ...

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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 ...

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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 ...

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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 ...

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glutinous rice

Glutinous Rice

  Glutinous rice also called sticky rice, sweet rice, or waxy rice. Is a type of Asian rice that is especially sticky when cooked. It is called in the sense of being glue-like or sticky and not in the sense of containing gluten. While called “sticky,” it is not to be confused with the other varieties of Asian rice, which ...

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