Chiton Chicharon

Four hundred fifty pesos for a pack of 70 grams Chiton Chicharon. Do I heard the lady right? Or it was three packs for that price. Whatever, price for one was too expensive. Three packs were still too costly for the food that I was not familiar with.

It is chiton chicharon. Base on their display, it is a sea creature. A mollusc. It crawl on rocks and somewhat resemble a species of leech. I am very sorry for my comparison. It was the first thing that popped out of my mind.

I used to love pork chicharon. It was irresistible. However, health problem is preventing me from doing the old habit. Maybe chiton chicharon is a healthier alternative. Maybe!

Chiton and pork back-fat to skin must have similar makeup. Frying make both pop and crisp. In case the package is not labeled properly, I would have thought of it as the usual pork.

I have one pack sponsored to me for testing. I’ll update once done.

chiton chicharon

Experiment done.  It worked out well. I cannot reveal the specifics, though. You’ll know soon enough if the guy push through with the project.

While working, I set aside few for taste test. It is good. I could taste better if explored more.  There could be a more flavorful species or other cooking trick that may improve it. Partnering it with balsamic or chili vinegar is one of the simplest example.

Seeing  in my mind how it crawl still give me creeps. I am pretty sure there are more of me with the same feeling. Not wanting to eat insects because it is not usually eaten.  Worms on food is disgusting so how on earth someone can easily eat mealworms. Makers of these products should focus on changing the mindset of customers. Change their perception on edible insects. See them as casual everyday meal or healthier alternative.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

The Sweetened Mashed Camote

Hmm… These boiled camote has been sitting here for 12 hours now. It is a violet variety but only superficial. I mean, only the part beneath the thin skin is violet. The rest is dirty white. It is not tasty either. Perhaps the reason why it is still here.

boiled violet camote

I never wanted it go to waste. I did something that we usually do in the fast. Make it sweeter by adding sugar and some milk in case available.

I peeled them all. Added some sugar. Mashed camote and mixed thoroughly. It is now sweeter. However, my kids never want it still because what they know that I was eating bland camote. Telling them  sugar was already added was not convincing.

sweet mashed violet camote

Side Note: Camote skin is perfectly edible. Nobody wants it because it makes the flavor awkward. Raw together with skin is edible too. The crunchy texture compensates for the lack of flavor. However, only few eat it raw. I guess they only do it for survival cases as I seen on movies.

While eating …

It closely resemble the looks and texture of ice cream. I think adding enough of any liquid milk ( condense, evaporated or fresh). The freezing will be able to turn it to delicious ice cream. A bit more water, packing in sleek ice bag, then freezing will make ice candy instead. We became too excited and added to much water and ended up with camote juice for sharing with family and peers.

I planned on adding powdered milk. It was not available at the moment. I thought of adding generous amount and make a camote flavored polvoron.

Camote, ube and cassava have similar texture when boiled. Does it mean they can all be processed into haleya. I need to find it out. Good tasting chips could be made out of cassava and camote but I have never tested it using ube.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.