The Sampalok/Tamarind Seeds Coffee

The first experiment with tamarind seeds. Boiled it long enough but did not make it softer. Dumped.

The second experiment. As suggested by Simon, I roasted some sampalok seeds for 15 minutes. Removed the skin and munched in with all my might. I enjoyed the crunchy hard property.

The third experiment. How about tamarind coffee?

I saved about 26 sampalok seeds. I got them from haleya sampalok. It’s similar to ube haleya but he main ingredients are sampalok pulp and glutenous rice. It looks like a more fluid version of kalamay buna.

sampalok seeds in coconut cup

haleya sampalok

I roasted the seeds over low flame until crunchy enough to pierce with pliers. I milled it, coarse grind, and roasted again for few minutes. I did it to get a more or less even roast. I never removed seed coats for convenience.

Added one cup water boiled for five minutes. Filtered off roasted sampalok and transfered to a mug.

milled and roasted sampalok tamarind seeds

boiling tamarind coffee

If the process was done by someone else, I would immediately conclude that it was a rice coffee. The two have similar odor characteristic. I cannot clearly described but definitely not the smell of burning coal.

Pouring to mug produced bubbles that lasted for more than 30 seconds. Significantly longer than regular brewed/instant coffee and tea.

I thought it was black but bringing it in bright light showed the true color. It is dark red when in cup but red orange when small amount is held in spoon. The shade might be due to dark red seed coat.

brewed tamarind coffee

It taste bitter and astringent (mapakla). Felt like a thin film of latex was painted throughout my mouth and around the tongue. The same sensation I felt when I first drink a Lipton tea. It tasted well with sugar.

Saying No to A Go Large and Up Size Option

The fast food service crew often ask me, “Go large po yung drink sir or up size po sir?” The crew is referring to  beverage that is included in the meal package. My answer is always “No”. I just want a small regular size drink.

A regular size drink is often enough to quench my thirst. I am getting a drinking water in case not. Besides, the real thirst quencher is pure water and not any other flavored drink. Sweetened water is not good for removing thirst cause molecules are bound to sugars and other flavor components.

Getting a large drink during long travel is not a good idea. It makes me pee often, about every 15 to 30 minutes interval for two hours. Controlling a pee for that period feels like hell.

The large beverage option is not part of the budget meal package. Few coins should be added to get the option. It is a part of restaurant’s strategy to boost sales. It is like a fried rice with a dumpling option. The extra dumpling have an added cost of about 30 pesos.

More of it will not do any benefit. Larger means more calories and more unhealthy food components. On the other hand, natural fruit juices are beneficial. A go large choice is healthy.

Often, the go large or up size option is only for  soda beverages, not for healthier drink like orange and pineapple.

In the end, my choice is always pineapple or tea.

Drinking Garlic Tea as Cough Remedy

Garlic is the worse vegetable dish for me. It can make any dish a lot better but eating a piece of it makes me about to vomit. The taste is plain bad.

Do you hate garlic too? What if this bad tasting garlic is a cough cure. It is almost always available and could be an immediate remedy. In case any other cure is not available on hand, would you take garlic to ease your cough?

I have no cough but I wanted to find out if I can take garlic as tea. Eating it raw is a no no for me. A tea should be fine.

I got one garlic clove. Sliced it and boiled in 3/4 glass of water for ten minutes. Let stood for two minutes and drank. The tea version is not as bad as pure garlic glove. I could drink it with ease.

I thought garlic and ginger tea would be more palatable. I got another garlic glove and a piece of garlic. Sliced them both and boiled in 3/4 glass of water for 10 minutes. As I thought the mixture has a more pleasant taste and aroma. The garlic presence was masked by ginger. The soothing effect is more intense too.

Adding sugar to masked garlic is an option but not a good idea. Sugar tend to cause irritation resulting to coughing.

ginger and garlic

The Ice Cold Guyabano Leaf Tea

The guyabano leaf tea is becoming a regular part of my morning routine. Coffee and tea taste better but this guyabano has a different effect. It makes my body feels lighter and more energetic. Knowing that it’s a miracle cure for cancer makes me wanting for more. I have no cancer or whatever disease but I want to follow the saying “an ounce of prevention is better than pounds of cure”.

A cup of leaf tea in the morning is enough. Just boiling a cup whenever I want it. Go for other drink if the leaf is not available or too lazy to prepare. I am taking about one kilometer walk, forth and back, to get a bunch of leaves. Getting it in middle of busy schedule is almost impossible.

I got this idea from my big brother, I saw him drinking an ice cold guyabano leaf tea. He told me that he always prepare three liters and store it in refrigerator. He always take tea in early morning and after work.

Again I walked and got a bunch of guyabano leaves. I boiled it until the water was slightly golden brown. Let it cool. Transferred to bottle and placed inside the refrigerator. I refilled the casserole with water and boiled it again – boiled the same set twice. I think this will last for several days.

boiling fresh guyabano leaves

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update as of April 21, 2012:

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How to Make Mangosteen Tea

Mangosteen tea is very popular due to its high xanthone content. According to studies the chemical has anti-oxidant, anti-bacterial, anti-fungal and anti-tumor properties. It also has anti-histamine and anti-inflammatory medicinal properties. It is well known to reduce cholesterol levels and hardening of arteries and a natural cancer fighter.

Most xanthones reside in rind. Separate the rind for tea making purposes. It can be dried by air drying or following the drying methods below.  Leaves can be included in tea processing.

BASIC PRINCIPLES OF DEHYDRATION

Dehydration is the simple methods of preserving fruits. The weight and bulk of fruit are reduced, making handling, storage, and product distribution less difficult. Dried fruits require simpler and cheaper packaging and are, thus, less costly than those preserved by canning or freezing.

Dehydration preserves fruits by reducing moisture content, so that, microorganisms cannot multiply and enzyme activities are retarded. Dried fruits are high in sugar and low in protein and fat. Some contain as much as 70 % sugar, 5% ash, and 6% mixture of malic, citric, and tartaric acids. Dried fruits retain the nutrients to some extent when properly processed and stored.

Drying depends on temperature, time and relative humidity. The ideal conditions for drying fruits are 43-46°C within a short time and with low relative humidity. Drying can be done under the sun or in driers.

Sun drying involves spreading the fruits on clean pavement under the sun. This method is cheap and gives a good color to the product, depending on the weather. Product quality is low because of exposure to various contaminants such as dust, insect, molds, debris, etc.

INSTRUCTIONS:

1. Select and sort fruits according to size, maturity, and quality for equal drying of the product. Use only fresh and top quality fruits.

2. Prepare the fruits. Wash; peel; remove seeds, edges, or core; and cut to desired sizes. For sundrying, slice the materials. For some fruits, blanch by means of hot water, salt, lye solution; and steam to check enzymatic changes. Dip the fruits in sodium metabisulfite solution (0.12%) to prevent browning and kill insects and spoilage organisms.

3. Spread fruit slice evenly on clean, dry trays. Cover trays with loosely woven cloth to keep out insects and dust.

4. Depending on available equipment, dry the fruits.

5. Place the dried fruits in boxes to equalize moisture content.

6. Package the fruit and place it in an oven set at 65°-85°C for 30-70 minutes.

drying technology courtesy of dost

How to Make Sambong Tea

sambong-leaves

I got a cold and cough during the last typhoon Basyang. Mother told me that sambong is a natural cough remedy. She also reminded me not to abused my body with lots of chemically prepared drugs.

Since I do not have the ready made sambong tea like what my friend Ida gave me. I went to nearby river bank to find some sambong leaves. But I went home empty handed. Then I went to my neighbors hoping to find one.

sambong-leaves

 

Finally, I got some sambong leaves. I prefer young and undamaged leaves but those are already gotten by the plant owner. At least, I got some to cure my illness. Few brown spots would have no effects somehow.

I washed it with running water and brought it to low boiling for ten minutes. I never boiled it too much cause it might destroy the natural curing substances. You may want to measure the leaves and water for the purpose of standardization. More leaves means greater curing effect but it might render your tea undrinkable.

sambong-simmering

Do it yourself sambong tea has a grassy flavor and nothing else. Adding sugar will make it more delectable.

I feel better every time I sat on my table with a cup of sambong tea and I can watch my favorite Bleach Anime quietly beside my sleeping baby.

sambong-tea-in-mug