Category: How to Make

The Asian green mussel (Perna viridis), also known as the Philippine green mussel or Tahong, is an economically important mussel, a bivalve belonging to the family Mytilidae. The Asian green…

The Jackfruit (Artocarpus heterophyllus) is a species of trees belong in the mulberry family, which is native to parts of South and Southeast Asia, including the Philippines. It is locally…

Eggplant is a plant of the family Solanaceae also known as the nightshades. As a nightshade, it is closely related to the tomato and potato. It bears a fruit of…

Onions or Allium cepa is also known as the “garden onion” or “bulb” onion. It is grown underground by the plant as a vertical shoot that is used for food…

Oyster or talaba is a marine mollusks having a rough irregular shell mostly found in coastal waters. Oyster has a grayish-white color and are commonly consumed by humans, cooked or…

Cashew wine is a light yellow alcoholic drink prepared from the fruit of the cashew tree. It contains an alcohol content of between 6 and 12% alcohol. Wine and prunes…

Watermelon jelly is a simple recipe that is easy to prepare and cook. It’s a beautiful jelly, makes an impressive gift for family or friends, and tastes as good as…

Coco Jam is one of the popular and favorite food spread of many Filipinos. It is made from coconut cream (the first and second press of grated coconut flesh) and…

Fish sauce or Patis is a clear, amber-colored liquid condiment that is derived from salted and fermented fish, and is rich in protein. Fish sauce is a staple ingredient in…

Fermented blacks beans are soybeans soaked in the brine in which they have been preserved and fermented. It were usually sold in canned or in jars in many supermarkets. In…