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.

A Closed Season For Galunggong?

What to expect toward the end of this year and the start of year 2014? Hold your breath and preferably hold your wallet tight. Expect a shortage of galunggong and expect a stiff price increase. However, if events turned out according to plans, the reverse occurs afterwards.

The Bureau of Fisheries and Aquatic Resources (BFAR) is studying the possibility of implementing a fishing closed season specifically for the poor man’s fish known as GG, the round scad galunggong. The act was inspired by the previous fishing closed season implemented on Visayas and Zamboanga sea. The project not only increased the population of sardines species but also the galunggong.

I think they were referring to this particular closed season!

The Capture Fisheries Technology Division (CFTD-BFAR) has to conduct researches like galunggong rich areas, breeding season and production capacity. The initial prospect is the Northern part of Palawan.

I am going to miss my favorite galunggong pinangat. It can’t be helped. We need to give our food source a time to breath, rest, enjoy themselves and multiply.

source: 1

How to Make Hot-Smoked Nile Tilapia

Tilapia is one of my favorite fish ( the other are galungong and bangus) but eating it fried or sinigang can be boring, especially if you are seeing it regularly or dinner table.

fresh caught tilapia

This technology developed by M. F. Angeles, D. D. Bernardo, F. N. Dimero and F. M. Heralde III is a great addition to your daily menu.

Scales, gills and entrails of fish were removed and fish samples were washed. The fish was soaked in 10% brine for 1 hour to leach out as much of the blood and slime. Then the fish samples were washed with fresh water. The fish were immersed in 60% brine for 1 hour. The fish was then steam blanched for 10-15 min.

The fish were placed on oiled wooden trays and were air-dried for 30 min. Prior to smoking, the fish were rubbed with vegetable oil. The fish were placed in smoke house at temperature between 70-80oC, for two hours. Charcoal was used as fuel in smoking with the addition of sawdust on top to produce a dense smoke.

How to Make Tinapang Balatan, Smoke-Dried Sea Cucumber

sea cucumber balatan

I just read this technology on DOST website. This a featured story published by DOST-OSIST, One Stop Shop for Technologist in the Philippines.  I knew about this sea cucumber since I was in elementary school but I never knew that it is edible.  Here is the short technology:

sea cucumber balatan


In processing sea cucumbers, fresh sea cucumbers are boiled for 3-5 minutes. A slit about 2-3 cm long is cut on the belly portion of the sea cucumber to remove the dirt and entrails. Afterwhich, the sea cucumbers are boiled for another 10-20 minutes. To remove the calcareous substances that adhere or are attached to their skin, the boiled sea cucumbers are cleaned with 200 g of papaya leaves. After cleaning, the sea cucumbers are washed in water
with 5% alum. They are then smoked, sundried and packed prior to marketing.

I never know how it taste like. Somebody tell me please! I hope the smoked sea cucumber is locally available here in our town so I can take some.

Sotanghon in Steamed Eggs with Scallops

150 grams Sapporo Long Kow Vermicelli, sotanghon
1 1/2 cup hot water
1 piece chicken broth cube
3 pieces eggs, lightly beatensotanghon eggs scallops
2 pieces scallops, dried, soaked in hot water until soft and chopped
1/2 teaspoon white vinegar
1 tablespoon spring onions, chopped
1 tablespoon cilantro, chopped
1 tablespoon vegetable oil
salt and pepper to taste

Soak Sapporo Long Kow Vermicelli in hot water for five minutes. Drain well. Set aside. Combine water and chicken broth cube in small bowl, stir until dissolved. Set aside.

Combine eggs, sotanghon, scallops, vinegar and broth mixture in medium bowl. Pour into 10-inch pie plate. Cover with foil.

Carefully place pie plate in steamer basket, cover steamer. Steam for 10 to 15 minutes or until set. Sprinkle the spring onions, cilantro, oil and seasoning sauce on top.

Serve hot.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.

Sotanghon with Stir-fried Mussels and Black Beans Recipe

250 grams Sapporo Long Kow Vermicelli, sotanghon
1/2 kilo medium size fresh mussels
1 to 2 pieces red bell pepper (sliced and deseeded)
3 tablespoons peanut oil
7 pieces spring onions (cut 2 cm, 2 inches length)
ginger, sliced
crushed garlic clovessotanghon with stir fried mussels
3 pieces large fresh chillies ( cut in halves lengthwise and deseeded)
2 pieces small red onion (cut in half and cut into wedges)
2 to 3 tablespoons salted black beans
3 tablespoons wine
2 tablespoons white sugar
2 tablespoons oyster sauce
1 teaspoon sesame oil
1 cup chicken stock
2 birds eye chillies (sliced)
2 teaspoons chinese black vinegar
handful of coriander sprigs (sliced)

Scrub rinse and drain mussels, then put in a wok with cold water. Place over high heat, cover and steam until shells open. As shells open, immediately remove from wok using tongs and place in a bowl; discard any unopened shells. Drain water from wok and wipe clean with kitchen paper.

Meanwhile, soak sotanghon in boiling water for three minutes, or until soft, drain and set aside.

Remove seeds from red bell peppers and cut into wide strips, then cut strips to square. In a wok, heat peanut oil and stir fry spring onions, ginger, garlic, halved red chillies, onions, black beans and red bell pepper for 3 minutes or until fragrant. Add the cooked mussels and stir fry for another 3 minutes to create a rich sauce.

Finally, add vinegar and the sliced coriander and pour over sotanghon. Serve immediately.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.