How to make Tokwa (Tofu)
Tofu is the Japanese name for soybean curd and it is available in various forms. Silken bean curd is the softest and is best for mashing, blending for dips, dressings…
How to make Chicken Ham
Ham or Hamon as its called by others is one of the most famous food serve during Christmas season. There are many types of ham in the Philippines; the Hamon…
Young Corn Production (Sweet Corn)
Young cob corn, a the newly developed corn, was originated from China. It has been used by Chinese as vegetable for generations and this practice has spread to other Asian…
Squash Production
SQUASH is commonly grown fruit-vegetables in the Philippines throughout the year. Although it is not as popular as its relatives in the Cucurbitaceae family are, it has its own fair…
How to Make Mango Tidbits
Mango flesh, halves, scoop or tidbits that are preserved in concentrated syrup and packed in cans or bottles must be at the rare ripe (early ripening) stage of maturity. The…
How to make Calamansi Preserved and Calamansi Nip (Syrup)
Calamansi or lemoncito is a small citrus fruit used to flavour foods and drinks. Calamansi juices can be used in beverages, sauce, herbal medicine and more. The extracted juice, with…
How to make Soft-Boned Bangus
The Bangus or Milkfish is an important seafood in Southeast Asia. The fry are collected from rivers and raised in ponds where they grow very quickly and are then sold…
How to make Hamonadong Bangus
Bangus (Milkfish) is a large silvery fish and one of the important seafood in Southeast Asia. The fry are collected from rivers and raised in ponds where they grow very…
How to make Chicken in Lemon and Basil Sauce
Chicken in Lemon and Basil Sauce is an authentic recipe which commonly serves in some fine-dining restaurants and five-star hotel in the Philippines. With this recipe, you can now make…