Coconut Macapuno Spread

white macapuno shreds

I think I had never seen makapuno in ages. I felt nostalgic the time we used to fetch every mature coconut from our two short coconut trees. Hoping to get a macapuno or two. It was thank to my mom who gratefully gave us one.

Note: My wife taught is was a regular matured coconut. She asked me to grate it and cook ginatan.

Now it is time to make some macapuno sweet.

white macapuno shreds

Add water in pot equal to volume of macapuno shreds. Example, measure one liter water for every liter of macapuno shreds. Adding sugar crystals directly is not recommended. Dissolving time will take relatively long.

Bring to slow boil. Add desired amount of sugar. It depends upon your senses. It is recommended to add little by little until the wanted taste is reached. Bear in mind it will taste less sweet when macapuno shred is added. Add a little more sugar to account for this change.

I used muscovado sugar for mine.

Drop the macapuno shreds and stir continuously until the shreds become semi transparent and turn to spread-like consistency.

With my fingers crossed, I added few scoops of milk powder and it unexpectedly turn out well.

brownish macapuno spread

Refrigerate to extend keeping life.

Note: Macapuno is abnormality in coconut. A normal nut contains a small embryo, about a half-inch thick and hard meat sticking around shell, and the rest is water, the liquid endosperm. I estimate it is about 80 percent of the whole nut, excluding husk, of course.  In macapuno, the entire nut is filled with tender luscious meat, suitable for making sweets.

Macapuno never occur in every coconut tree.  There are specific varieties, that we call such. In my previous experiences, we get usually two macapuno nut in one bunch. One to  none if unlucky, three otherwise.

Research and laboratory experiment enable the production of tree that produce 100 % abnormal fruit. However, plantation should be established where other coconut never exists. The tree cross pollinate with each other making the pure breed futile.

 

How To Make Tilapia Ice Cream

After scaring you of what could be the bad effects of eating tilapia fish to your health, here is a reason to temporarily forget what the previous article said.

The Tilapia Ice Cream. It is not the usual ice cream you are familiar with. You may find it interesting. Or think the fish should only be partnered with rice.

Things similar to this excites me. Very few have the courage to try things that are beyond the norms.

This unique ice cream was invented by Professor Dana G. Vera Cruz of the College of Home Science and Industry of the Central Luzon State University (CHSI-CLSU).

Here is how to make tilapia ice cream as published by PCAARD-DOST.

1) Steam the tilapia fillet.
2) Chop the walnut, dice the cheese, then set aside.
3) Beat the all-purpose cream in medium speed. Add the condensed milk while stirring.
4) Flake the steamed tilapia fillet, add to the mixture, and continue beating until thick and fluffy.
5) Add the walnut and cheese while continuously beating until the last ingredients are completely incorporated into the mixture.
6) Stir slowly the mixture while cooling in order to incorporate air and prevent large ice crystals from forming.
7) Freeze overnight the smoothly textured semi-solid foam product.

After freezing, the tilapia ice cream can be enjoyed in a sugar wafer cone.

I have never tasted it yet. I am hoping I can find time making some for myself and family.

Longganisa, 30% Back Fat, 70 % Lean Meat

Our very first meat processing laboratory exercise set my mind confused about the common longganisa we usually get from the wet market. The book stated and our professor said, longganisa consist of 70 % lean meat and 30% back fat from pork. We even did an actual longganisa recipe so we could experience it first hand.

The product we produced was very different. It was all meaty that we could barely see fat traces. You know what I mean! The product we know and eat are mostly backfat. It is stuffed with fat fragments which could be easily seen upon breaking it to half. I assume the too much sweet taste is set to mask overly packed unhealthy thing.

Jollibee breakfast meal reminded me of this things. Their longganisa tasted like a hotdog and not a longganisa I know.

jollibee longganisa

 

The DIY Cocoa Winnower

After careful roasting, the next essential part of chocolate making is the winnowing process. The cacao should be cracked and blown with air to separate the husk off. The old fashioned way of doing this is placing it in bilao (round shallow bamboo tray). Then flipping the tray repeatedly hoping there is enough wind to throw away the lighter husk. A long laborious process that open result to a low recovery and poorly winnowed product.

The use of electric fan makes the process a bit faster with better result. However, look around you after and you’ll see a messy surrounding. Another thing is, regulatory authorities won’t be happy with what you are doing. Food preparations should be done inside a clean room, not outside where there could be many sources of contamination.

Well, what I just did solved the problem I have just mentioned. Instead of blowing away the lighter cocoa husk, it could be done in cleaner manner with the use of vacuum. A vacuum cleaner that is set for use only for cocoa winnowing and not for other cleaning purposes, like cleaning the floor, garage and car.

It is thanks to Chocolate Alchemy and Chocolate Life  which posted the diy and yet low cost winnower.

Materials:

1) A vacuum cleaner. Most of the builds they posted used Shop-Vac, so I used that brand too. I seems a popular and reliable brand. I bought the model with 1300 watts power.

2) Various PVC pipe connectors. I was really eying for white pipes but it is not available locally. Blue pipes – the water pipes, are available but the 3″ specifications is not available locally either. I will switch to white pipes once I discovered where to get it.

3) Five gallon white pail. It is a sturdy food grade pail. The pail I bought was a margarine container so I am pretty sure it is food grade. The ordinary black pail from nearby market is fine and in fact it was that I used for my first test.

white margarine pail and neltex pipesHow to build:

Please go to the original authors site for build instructions. What they posted there are easy enough for you to follow. I don’t think repetitive instructions are necessary.

Full working photo coming up as soon I finished working with the revised prototype.

Instrument for Rapid Moisture and Protein Determination

What you see is a parcel of instrument that has been grabbing most of my time. I cannot show full pictures yet as the patenting is underway. The process may take up to a year so please bear with me.

predicted moisture contentThe instrument works like this on the user point of view. The in-charge has to get a representative sample from batch. Place it in glass type sample holder. Install the sample cap with the sample on top of instrument. Click the command “scan” and the moisture or protein content of the sample will be displayed on the computer screen after approximately six seconds. It sounds too good to be true but it is indeed real!

The instrument gets rid of laborious and often long sample preparations. No grinding of sample and mixing of expensive chemicals. Chemicals that are often harmful to human and environment, a.k.a hydrochloric acid, mercury and ammonia and sulfuric acid. The instrument is easy to use. Almost anybody with average educational background can operate the equipment after short orientation. It performs rapid analysis that could be made faster by in-line process installation.

Squid Calamares in Sweet and Sour Sauce

The same as in previous post, “How to Make Squid Calameres“, but added with a sweet and sour sauce for a more exciting taste.

Ingredients:
1/2 kilo large squids
1 cup all purpose flour
1 beaten egg
cooking oil
1/2 cup lime juice or you can use calamansi juice
1/4 tbsp salt
1/4 tbsp ground pepper

Sauce:
1 cup vinegar
salt to taste
ground pepper
3 leaves onion leeks, cut into small amount

Cooking Procedure:
Clean and slice squid to half inch thick to form rings. In a mixing bowl, add lime juice and season with salt and ground pepper. Mix thoroughly. Add squid rings and marinate for fifteen minutes. Lime juice is added to remove the fishy smell. Heat cooking oil in pot and pour cooking oil. Deep squid rings in beaten egg and roll over flour. When the oil is hot enough or you can see little bubbles rising up, fry squid until golden brown.

Sweet and sour : In a casserole, add catsup, vinegar, soy sauce, sugar and ground pepper. Heat with continuous stirring until thick.

Arrange in a platter. Pour over the prepared sweet and sour sauce. Serve.

squid calamares in sweet sour sauce