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…
How to make Tinabal (Visayan Salted/Fermented Fish)
Tinabal is a type of fish processing which popular in the Visayas particularly Leyte. The fish retains its original shape. The most commonly used species for this product are parrot…
How to make Instant and Healthy Gravy
Gravy is a sauce made often from the juices that run naturally from meat or vegetables during cooking. The gravy may be further colored and flavored with gravy salt (a…
How to make Virgin Coconut Oil
Virgin coconut oil is produced from fresh coconuts with minimal processing so that it retains a slight coconut flavor and aroma. Virgin coconut oil is regarded as the highest quality…