I am transferring all food tech related articles from foodrecap.net here. Please help me spot and correct any weird stuff that may occur.
Dried fish in cellophane bag. Dark, halves and curly. I assumed it was another ordinary daing. A darker version. The reason why have never reached my knowledge yet. I was too busy with my self acclaimed full time job (chocolate making) that time.
Note: Daing, to put it in simple words, is salted dried fish. Fish are cleaned, sliced to halves in longitudinal fashion, then dried under the sun. Smaller fish such as sapsap and law-law are salted and dried in the same manner. No cutting done cause they are too thin and small. Daing na Bangus borrowed from this concept but are never dried. Dipped in spicy vinegar instead of drenching in salt.
I prefer darker fry for fish but lighter for chicken and pork meats. The latter two usually turn tough toward the end. Not crispy.
Mama said she cooked it but the difference before and after cooking was hard to discern by color. It was dark brown by default. Yes, we judge the fry degree by color. It turns brown as it cooks. We usually desire golden brown. Home cooking is inclined on darker shade for crispier texture.
Breading technique can do golden brown with crispy outside and juicer middle part. If am correct, breaded chicken is simply a fried chicken. Fish fillet for fish and tempura for shrimp.
So this was it. No color change before and after. It was tough to bite. I feel it was like the fish version of tapa. But it could never be as hard because fish muscle are not as long as meat. It also has no ligaments and fats.
Daing na isda are salty. However, it contained less. It was not comparable to public market daing. Some of which are too salty beyond compared. To the point that we need to soak it in fresh water and re-dry to lessen the saltiness.
I later found out that it was smoke daing made from flying fish. Came from seas of Bicol region. The generous sponsor added that it is good for ginataan (cooked in coconut milk).
Smoke and salt have preservative effect. Combining the two may allow maintained effectiveness compare to salt alone. Then bringing a different flavor experience.
These square blocks were suman. Judging based on how it unwrapped, it was suman sa lihiya. The wrapper was sticking strongly to cake. The other variant, which is suman sa antala (suman sa gata) has easier to remove wrapping. The color is usually lighter green.
Outside color is superficial. The mix of brown and green. Banana leaves are green. It turn brown when heated due to degradation of chlorophyll . Some pigments are transferred to suman during cooking. The lihiya (lye water), maybe, has something to do with it too.
Note: To put it simply, lye water is a strong alkali solution. It contributes to gummy and sticky suman characteristics. On the other hand, coconut milk has greasy effect. I like both, but often want somebody to unwrap it for me.
The case is different with suman cassava. The color is light brown with no traces of green pigment. The color is inherent to cassava itself.
The taste confirms it. It was suman sa lihiya. The other variant has distinct coconut taste.
It was unique. A rectangular shape. It was normally round and elongated. Like the shape of hotdog and sausage. Divided to sections before pricking with fork and eating. Or, hold on one end and peel off like ripe banana. Making it square was a drastic move. People might not recognize what it is. The seller has extra tasks. Good if he is aggressive. He is going to do the explaining and offer taste testing. If not, the day might end up without any sale.
The incident happened to us when I decided to change the tabliya shape. For easier and faster molding, I shifted from pulvoron mold to polycarbonate. It really made the job easier but selling it was the opposite. People wanted the tablet shaped product and not the bar looking chocolate.
It is not bad to go against the common as long as you are prepared to handle the consequences.
There might be a place where they make square suman. Like the suman Antipolo which is wrapped with coconut leaves. The Tupig of Pangasinan. A rather thin suman with added coconut strips. The sellers are placing them over ember before handing to costumers. I call it inihaw na suman.
P. S. It came with a not well made syrup. The choice of raw sugar was nice. However, they should have put more effort in dissolving it all.
We call this plant klabo and sometimes oregano. The search engines however were suggesting the word kalabo instead. Maybe it is the term in other places. Whatever!
The term oregano brought me confusion when I was working for university as Research and Development Staff. When my colleague talked about it, I was thinking of broad and thick leaf stuff. Hairy appearance. Strong and slightly disagreeable odor that gets stronger once crushed. When I looked at it, what I saw were plants with numerous small leaves. Thin and tiny leaves, about 1/10 of what I expected.
According to nursery in-charge, the herb primary use is in culinary. Several months later, I was seeing the very herb in some specialty restaurants. They were literally placing the fresh herb on top of drinks and variety of dishes. Generally not acceptable to me when eaten as is. It adds excitement to other foods however.
Drying the leaves is pretty easy. You can find it in supermarkets and online shops. Not in small groceries though. The plant is easy reproduce and grow. If you have a small space and loves gardening, buying and growing the plant is a better option. Fresh is better than dried. Drying process drives away considerable flavors.
For this article sake, let us call this klabo, Coleus amboinicus Lour. The other with numerous tiny leaves as “oregano”, Origanum vulgare.
The plant has been a part of my life since childhood. Whenever someone in the house caught a cold and cough, mother was immediately picking some leaves. Brought them to boil, then make us drink it. Not only that, anyone who had fever was not allowed to bath with plain water. Boiled klabo and sambong leaves were a must for taking shower. I have not experienced bathing in milk yet. With klabo solution, I got countless.
How can I forget its odor. Mother almost always have it in her front yard. Whenever it dies, which is very unlikely, she is on the hunt for replacement. They still drink its solution whenever someone has cough and colds. Bathing with it was stopped a long time though. As for me, my wife and kids, water therapy is the best solution.
I am cutting on coffee. That was why I resorted to coffee husk and cacao shells lately. Klabo tea for a change.
Note: Tea comes from a tea plant. Other plant leaves (sometimes roots and barks) that are prepared in the same way as tea are also called tea for the purpose of marketing and familiarization.
This was the klabo tea I prepared and drank this morning. I never expected anything good at it. Still as bad tasting as before.
For the first trial. Tea making time. I brought water to boil. Let it cool for two minutes. Then steeped a spoonful of husk in glass for about five minutes.
The glass immediately turns tea-like upon pouring the hot water. The typically dried coffee bean smell became pronounced. Nothing else I could perceived. Maybe there was. My senses is not trained with other tea stuffs. Maybe that is why!
The color was getting darker toward the end of set time. I decided to halt there though. For the strict coffee and tea preparation, getting beyond certain times will extract unwanted flavors.
In its plain form. The smell is typical of dried coffee beans but the taste resembles the original tea. If you are tea lover, you gonna appreciate it.
The coffee husk that I got hold of was Excelsa variety. The highly sought Arabica might have better flavor.
I like this version. This is better. Getting opinion from someone who has experience helps a lot.
This recipe is from YouTube Chanel, The Roaster Pack.
- 20 grams cascara
- 400 g water, about 93 degree Celsius
- Steep 4 minutes
- Add cinnamon or ginger
I reduced the water volume down to 150 ml. Did cross multiplication to get the 7.5 grams husk proportion. Ended up adding 9 grams in the end. Brought the measured water to boiling. Wait for 2 minutes to lower the temperature a little. To about 93 C as stated. Put the husk plus a slice of ginger in vessel and poured the hot water in. Let it stand for 4 minutes as instructed. Removed all the floating husk.
This time, it is more enjoyable. Mild cascara flavor plus a light ginger kick.
Going to try cinnamon next.
Note: Liquid ingredients are normally measured by mL. It could also be measured by weight but the first is easier. One gram of pure water is equivalent to one mL. I used filtered water. I assume the difference is negligible.
I prepared another one this morning. The same set and measurement of ingredients except for one. I added a squeeze of calamansi instead of ginger. I transferred it to clean tea cup right after. I noticed previously, the coffee husk taste was getting stronger toward the bottom. That was because I let the husk soaked. I never liked it that way.
The resulting tea was still good. However, the calamansi was overpowering the cascara. I should have added the calamansi gradually until I achieved the right blend.