Feel like kicking those tomato sauce and banana catsup? Maybe its time to try the Yellow Mango Sauce!
The ingredients needed: 3 pieces ripe mangoes or 600 grams mango puree, 2 1/2 cups of water, 1/2 cup sugar, 1/4 cup cornstarch, 1 tbsp iodized salt, 1 clove garlic, 1/2 piece onion, 1/2 tsp white pepper and 3/4 cup vinegar.
The processing procedure:
1. Wash ripe mangoes and cut into halves.
2. Scoop the meat.
3. Prepare the other ingredients and mix into scooped mangoes.
4. Blend the mixture in a stainless steel stockpot, stirring constantly until temperature reaches 82ºC.
5. Remove from heat and pack immediately into clean and tightly sealed bottle.
source: fits – guimaras
Do you have other version of this recipe? Share it here!
Notes: Measure the following physico-chemical properties and and adjust accordingly to your set standard. These properties should be uniform every batch. Adjustments can be computed using Pearson’s Square formula.
a. sugar content. Sugar concentration can be increased by adding sugar or lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or increased by adding water or pulp.
c. titrable acidity. Same as in (a), just replace sugar with citric acid. Be cautious because citric acid affects both pH and titrable acidity.
Salted eggs are very common to us Filipinos especially to class C and D families. I usually buy itlog na pula as my ulam. It is affordable and easy to prepare. Cut the egg to halves, scoop it with spoon and voila! Instant and lazy.
If you want to make your own salted eggs, you can do it for sure! The steps are easy. Go to nearest duck farm and buy some eggs. Chicken eggs will do but duck’s is more delicious and preferred.
Clay Method. Prepare one is to one mixture of clay and salt. Add water gradually until it becomes very sticky. Coat eggs with the sticky mixture and arrange in clay jar or any suitable container.
Department of Agriculture has method – clay and salt mixture is sterilized before use. Sterilization parameters were not disclosed.
Brine Method. Prepare two is to one mixture of water and salt. Submerge eggs in solution. Prevent floating by placing bag of water on top.
Regardless of the method used . Let eggs stand for 12 days before trying. Wait longer if saltier eggs are desired. Coat with food grade red dye.
Flavored salted eggs can be achieved by adding wine, herbs, pepper and other flavorings to clay or brine mixture.
If planning to mass produce, an instrument called salinometer will be of great help. It is for testing salt levels.
How to Dye a Salted Egg, Red Grana and Sudan
By the time of writing this article, I only have 337 posts and my current Google page rank is 1. I typed “salted eggs” on google search engine and there are 312 thousand competing documents. I looked for my post ” How to Make Salted Eggs” and I found it on bottom of the 8th page.
Usually, looking up to three pages is enough and only few person will bother looking further. But still, one of my top keywords is “salted eggs”. Many visitors arrived on my page because they are looking for “How to dye a salted egg”. Or they are looking for a dye suitable for the red salted eggs.
Filipino instinct. It is not a salted egg if its not RED and very few will buy a white salted egg. This reasoning is now changing. We, now appreciate properly labeled white salted eggs. I first saw it as Department of Agriculture Project. Then a Laguna based entrepreneur popularized “Itlog ni Kuya“.
For the benefits of those who are still looking. One of them is the Sudan Red G. A yellowish red lysochrome azo dye. An odorless reddish-orange powder. Soluble in fats and used for coloring of fats, oils, and WAXES, including the waxes used in turpentine-based polishes. It is also used in polystyrene, cellulose, and synthetic LACQUERS.
According to reports, Sudan Red is a cancer inducing substance. Its use was prohibited by most countries.
The second is the Red Grana, also known as Acid Fuchsine. It is Magenta dye used in coloring textile, in staining bacteria and sometimes a disinfectant. It is a color indicator in some food analysis. No known issue about its safety.
Another way to color salted egg without the messy dye stuffs is this.
It is packaging technology developed by Department of Agriculture-Regional Field Unit I (DA-RFU I), Ilocos Integrated Agricultural Research Center (ILIARC). I think it is excellent gift item but not for daily Juan use. A small sticker label suits well as alternative.
Chicken Salted Eggs and Duck Salted Eggs Comparison
For the past few months, I noticed some eggs taste different from others. I was not talking about the saltiness because it really vary. Some salted eggs also cost less than others. I used to prefer the cheaper and often opted not to buy when the cost was higher.
Recently, my uncle told me that cheaper salted eggs were from chicken and the more expensive came from ducks. I know that salted eggs were duck eggs but I never know that some individuals started to make a cheaper version.
I asked her to buy both for comparison. The duck version cost 10 pesos each while the chicken version cost only 7 pesos, a 3 pesos difference. For 30 pesos, I can buy only three pieces of duck eggs but can acquire 4 pieces of chicken eggs for the price of 28 pesos. The price difference was deceiving.
The picture below shows the picture of duck salted eggs(left) and chicken salted(right). Notice that left was more elongated and the right was more round. The chicken salted egg exhibits a lighter red color. I am not sure if it was a coloring fault or the chicken eggshell was a poor color absorber.
The right egg in the picture exhibiting lighter color might be due to two things. First, the maker purposely used a lighter shade. Second, no salt was added to color mixture. Salt helps bind dye to eggshell effectively.
The yolk of duck egg(left) was orange and watery while the yolk of chicken egg(right) was pale yellow and dry. The color and appearance may vary every batch.
When it comes to taste, duck salted egg was more delicious. I still prefer the more expensive and delectable duck eggs.
There are lots of mango here in the Philippines, like the Manila super mango or mangang kalabaw, apple mango, Indian mango, piko, sapadera or supsupin and ….. [please contribute to this list!].
Mango is available whole year round. The price is high during off-season but during the peak season, the price drops low and it’s hard for us to recover capital.
We can process our mangoes into wine, a high-end and expensive product.
Mango, wine yeast, gallon jars
fermentation lock, sugar, water bath
paddle, sodium metabisulfite
flasks, wire needle, funnel
graduated cylinder, wine bottles, cotton
cork, waring blender, cap seal, pH meter
basin, hand refractometer and strainer
Wash fully ripe fruits, cut and scoop out the flesh. Weigh and blend in waring blender. Add 3 liters water every kg of juice. Add sugar to adjust to 20ºBrix for dry wine and 25ºBrix for sweet wine.
Add 5 ml of 10% sodium metabisulfite per gallon juice to destroy spoilage microorganisms. Cover the jar and let stand for 16-18 hours at room temperature. Note: sodium metabisulfite is processing aid, will never be a part of final product.
Gather 10% of the total volume of juice and pasteurize for 30 minutes. Cool to 40-45ºC or until it can be touch comfortably by hand. Inoculate with pure culture of wine yeast. Ferment for 18-24 hours and inoculate into prepared juice.
Add starter culture. Cover the container with cotton plug and ferment for two days. Replace the cover with fermentation lock and continue fermentation for 3 to 4 weeks. Fermentation is done when bubbling stops.
Aging and Clarification
Freshly harvested wine is ready for consumption but storing for at least one year improves its clarity and flavor. After aging, siphon the clear wine, taking care to avoid the settled solids at the bottom. Pack into tightly sealed wine bottle.
Measure the following physico-chemical properties and adjust accordingly to your set standard. Properties should be uniform every batch.
a. sugar content. Sugar concentration can be increased by adding sugar or lowered by adding water.
b. pH. This can be lowered by adding citric acid or increased by adding water or pulp.
c. titrable acidity. Adjustment can be made by mixing different concentrations or addition of citric acid.
d. alcohol content. Adjustment can be made by mixing different concentrations.
Adjustments can be computed using Pearson’s Square formula.
e. See standards for wine here.
Coconut sugar is a natural sugar made from coconut sap.It is healthier compared to other sugar substitute. It has low glycemic index (GI) of 35. Having low GI value, it is safe for diabetics. Coconut sugar can be use for coffee, tea, baking and cooking.
1. Get freshly harvested coconut sap. The taste should be sweet, not alcoholic and not sour. 2. Boil the coconut sap to evaporate the water over moderate heat with occasional stirring until the sap thickens at 115ºC. Buy a good candy thermometer and avoid the hassle of taking chances – the tantyahan method. 3. Turn off the heat and continue stirring until the sugar become granular. 4. Pulverize large chunks and pack.
Kaong or sugar palm is a close relative of coconut, you may want to produce healthy sugar from it.
Banana powder can be used as starch substitute. Try to make some for daily cooking needs. Apply it to any recipe that require cornstarch such as corned beef, siomai, fish balls and banana blossom patties. Try on small amounts to see the outcome and avoid waste.
sodium metabisulfite or sodium erythorbate, the latter is recommended while the first is now discouraged.
Materials and Equipment:
wire trays lined with sinamay or bamboo trays
OPP or PE plastic bags of 0.003 mm thickness, popular bags are now polypropylene, PP
1. All fruits should be mature green. Set aside any ripe banana and use it for other recipe.
2. Wash thoroughly and peel. Force the peel off carefully with a sharp knife. Soak in water and rinse.
3. Cut into thin slices (5-7mm thick). Use a guided knife or a mechanical slicer.
4. Sulphite by dipping in a 2000ppm SO2 solution for 1 minute. Skip this step if product browning does not bother you.
5. Dry the fruit in a single layer at 60-75ºC until hard and brittle, equal to a moisture content of 12%. Sun dry in case oven dryer is not available.
6. Pulverized in waring blender or electric grinder.
7. Packed in tightly sealed container.