How to Make Ginger Powder and Instant Ginger Tea (Salabat)


Ginger has many health benefits. We usually consume it as tea or as spice and flavor. Some people consume it as is. They chew it like a candy!

Ginger health benefits
remedy for cold and flu
remedy for upset stomach and aids in digestion
improves blood flow
kill many intestinal parasites
can improve voice
stimulate respiratory and nervous system
cures morning sickness in pregnant women
breath freshener
relieves dizziness and motion sickness
help lower cholesterol
ease menstrual cramps

During peak season, preserve some ginger for later use.
It can be preserved by drying or processing into instant ginger tea and powder.


Make Ginger Powder

1. Select good quality ginger and wash to remove soils and other foreign objects.
2. Cut into thin slices. Spread evenly in trays.
3. Dry under the sun or in oven under moderate heat or 70ºC.
4. If desired. Pulverize using blender or grinder.
5. Pack and seal tightly.

Make Instant Ginger Tea

1. Select good quality ginger and wash to remove soils and other foreign objects.
2. Cut into thin slices. Blend using waring blender or grind.
3. Extract the juice using cheesecloth. You may skip step two and use heavy duty juice extractor.
4. Add one cup sugar to every cup of ginger extract. The type of sugar to use depends on your preference except artificial sweetener.
5. Boil vigorously in high fire with continuous stirring to avoid scorching.
6. Switch to low fire when the solution thickens.
7. Start to test for the end point. Get small sample with a spoon and cool immediately. If the sample become hard and can be pulverized, the instant ginger tea is ready.
8. Keep on testing every 5 to 10 minutes. Overcooking will cause the sugar to caramelize and ruin product.
9. Pack in clean jar and seal tightly.

For those sugar haters. Dried ginger powder can also be use as tea but it needs brewing, brew it like coffee.

Do you have other ways on how to preserve ginger? Share it here!

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Jump in if wants the procedures on how to make ginger candy.

Effects of Food Preservatives in Foods

According to Codex Alementarius Commission food additives refer to substances intentionally added to food for technological reason in food production, processing, transporting  and storage, but not those added to enhance nutritional quality such as Vitamins.

Research has found that many consumers strongly believed that additives are primarily used to adulterate food, conceal inferior and less expensive ingredients, rather than improve it.

Food additives can camouflage inferior quality foods in variety of ways:

Colours disguise the color of meat and meat products resulting  from poor handling. Like tocino with bright red color. Colours is also used in fruit juices to mask its dilution in water.

Artificial flavours and sweeteners  in fruit drinks  mask low juice content.

Flavour enhancers in soup and soup mixes  hide the absence of natural flavor. Same trick goes with snack products.

Meat enhancers disguise low quality meat.

How to Make Natural Calamansi Juice


Every time I catch cold, cough or flu, I rush to market to buy a lot of calamansi and made my very own calamansi juice. I drink juice as part of water therapy.


1. Wash calamansi and drain
2. Cut the upper portion taking care not to cut the seeds. Cut seeds contribute to astringent taste.
3. Manually squeeze or use fruit extractor.
4. Add 1 3/4 part sugar for every part water or adjust to 60ºBrix if a refractometer is on hand.
5. If a clear juice is desired, the so called calamansi nip.  Allow to stand for three days,inside refrigerator, until the fruit pulp have floated. Siphon the nip taking care not to disturb the floated pulp.
6. I prefer not to remove the fruit pulp because fibers aid in digestion. If you love fibers, just skip step 5.
7. Add four cups honey.
8. Transfer into sterile, airtight and dry bottle or plastic container. Refrigerate.
9. To make  it shelf-stable. Pasteurize at 70ºC for 15 minutes before packing.



How to Make Spicy Smoked Fish, Tinapa

A smoked fish with a twist! Spicy smoked fish. It’s delicious and can be sold for money. Get the ingredients you need and start.

5 kg fish of uniform sizes
1 gallon water
250 g salt
2.5 tbsp powdered salt
2.5 tbsp powdered garlic
1 tbsp chili powder
1 tbsp black pepper, powder
1 tbsp vinegar


1. Wash fish in running water.
2. Make soaking solution by mixing water and other ingredients. Then soak the fish in solution for five hours. Drain for 30 minutes.
3. Cook fish in soaking solution. Drain on bamboo trays for two hours. Place inside smoke house and smoke for two hours or more depending on sizes of fish.
4. Cool and packed neatly in air tight plastic or container.

Here is another method courtesy by Food and Agriculture Organization.

1. The fish are thoroughly cleaned. If fresh, the fish entrails are left intact. If not, the entrails are removed.
2. The fish are soaked in a brine solution (1 part salt + 2 parts water) until the eyes of the fish become white. This takes approximately 30 minutes.
3. The fish are then arranged in a bigger basket used for cooking. Weights are put on top of the basket so the fish won’t float during cooking.
4. Bring the water to boil. Put fish in the pot and boil for 5 minutes. For every 100 kg, add 4 liters of water and 2 liters of salt to brine cooking solution.
5. A smaller basket is used to hold 10 to12 pieces of fish for the smoking process.
6. The baskets loaded with fish go to the smoking area. The smoking vat is filled with burning charcoal from the stove boiler topped with sugar cane bagasse and sawdust to generate smoke. The baskets are then loaded over smoking vat and covered with plywood.
After smoking for about 30 minutes, the smoked fish is sprayed with yellow food coloring, depending on preference of customers. If  customer does not like food coloring then this step is skipped.
8. The smoked fish is air to cooled before packing. Important: if the fish is packed while still hot, fungus will be produced.

How to Make Rice Coffee

coffee rice

Coffee rice came to popularity during the World War II. I remember my mother used to stock toasted rice in replacement of regular coffee.  Well, coffee rice has its benefits. First, it contains no caffeine – good for people who are avoiding caffeine for some health reasons. Second, it’s all natural.

coffee rice

How to make rice coffee.

Choose good quality rice grain, not steamed rice. Just like real coffee beans, high quality grain taste good.

Place rice in a frying pan. Toast it over low  heat until brown. Brown not Black, else, coffee will taste like charcoal. Coffee roaster and popcorn popper can also be used for this purpose.

Boil water. Add coffee rice. Let stand for few minutes and serve. Coffee to water ratio depends on your preference.

Enjoy your hot coffee rice!


How to Make Chinese Cabbage Kimchi


Kimchi can also be made from Chinese cabbage. I got this brochure at Benguet State University, La Trinidad Benguet. Kimchi is one of the five world’s most healthful foods.

Kimchi Benefits:
1) Helps in digestion and boosts immunity system.
2) Contains 10-100 times higher amount of lactic acid than yogurt, fights germs; cures intestinal disorders; and aids in preventing /fighting lung/stomach and colon cancer.
3) Increases metabolic rate; lowers cholesterol level.
4) Has anti-aging properties.
5) Contains vitamin A, B, C, calcium, and dietary fiber.


Are you interested in making Chinese Cabbage Kimchi? Here are the ingredients you need: Chinese cabbage, 3 kg Radish,  300g Paste: all-purpose flour 30g , water 3/4 cup Spice: onion leek -45g, onion bulb-150g, garlic-45g, chili powder-90g , sugar-30g and salt-60gThen, follow the procedures.1) Wash Chinese cabbage thoroughly; cut into halves; sprinkle salts on center; and soak overnight in brine (3 kg water plus 300g salt).2) Remove Chinese cabbage from brine solution and wash three times to remove salt. Drain well.3) Prepare the paste by mixing flour and water and heat until it looks like paste. Cool and set aside.4) Prepare the spices: cut radish, onion leeks and onion bulb into fine strips; mince the garlic; combine all in a basin adding chili powder, sugar, salt and paste. Mix well.5) Rub the mixture thoroughly all over the Chinese cabbage; put in a container without cutting; and ferment for three days at room temperature.6) Cut into bite sizes and pack in air-tight container; seal, label, and store in refrigerator.If you want more information you can contact BSU Food Processing Center at 422-2402 local 42.__