Bottled Sweet Coconut Sap

coconut toddy

How long has it been since I last drank coconut sap. I guessed it was the first time. It was sweeter than what I expected and exhibited a little slimy mouthfeel. Their preservation technique is quite nice. Being able to brought it from Quezon Province farms all the way to Manila without a taint of […]

Read on... »

Palawan Roasted Cashew Nuts

Eight hundred fifty pesos a kilo. Why I was not surprised? The cashew fruit with seed removed is almost useless. Except for people and company who can turn it to valuable products like wine, juice and jams. The fleshy fruit is juicy, predominantly astringent and a bit sweet. We used to sliced fruit to cubes […]

Read on... »

Palawan Danggit

fried dangit

Palawan is known for three things. The first is cashew. The delicious and ever expensive cashew nuts. I was also hearing and seeing cashew wine back then. However, I never got positive response when I asked residents about it. . The second is dangit.  Perhaps we all know what cashew is but the second thing […]

Read on... »

Disposable Spoons: Why We Still Use It?

Before, I always used plastic spoon and fork whenever eating in fast food resto. They were serving food with disposables so I had no choice. A little bigger than metal counterparts. Slightly pliable and too fragile. Breaks easily and often need to ask for replacement. Sharp edges are rare find that sometimes enough to bruise […]

Read on... »

Camote Turon and Camote Chips

camote chips

It is a common turon. There is nothing special. I just changed minor details like omitting sugar and replacing jackfruit slice with boiled camote. Thanks to Dennis for sharing the idea. I thought frying duration is not enough to soften the raw camote. I boiled it to softness first then discard the peels. I prepared […]

Read on... »