How to Make Taho – The Gelatine Method

Taho making is easy. An easy to make food for vegetarian.

You can find procedures for other soya products here.

2 cups soy beans (soaked, peeled)
7 cups water
2 gulaman bars or an equivalent jelly powder
7 cups water


grinder or blender
stainless casserole
weighing scale
basting spoon
plastic basin
cheesecloth (one yard)

1. Soak soya beans in top water for 30 minutes.
2. Dehull the beans manually. Try to remove as much peels as possible.
3. Soak again for eight hours in generous amount of water. Grind as fine as possible, use blender or stone mill, then boil for about 20 minutes.
4. Drain to separate the soya milk from soy pulp. Squeeze harder to extract residual milk. Use a fine cloth piece.
5. Then add a gulaman or gelatine powder. Stir until dissolved. Let cool.

Taho syrup

Option 1. Gather 1 cup brown sugar and 1 cup water. Dissolve sugar in water and let boil for five minutes. Use more sugar and cook longer if thicker syrup is desired.

Option 2. Gather 10 ounces (1 1/4 cup) sugar or brown sugar, 1 cup water and 1-2 tablespoons lemon juice OR vinegar OR 1/2 lemon. Boil sugar and water. Add lemon or vinegar and set aside.

How to Make Papaya Atchara (Papaya Pickles, Atsara, Achara)

4 cups grated green papaya
1/2 cup coarse salt
1 cup vinegar
2 carrots, thinly sliced
1/2 green bell pepper, thinly sliced

1/2 red bell pepper, thinly sliced
1 small ginger, cut into strips
5 cloves garlic, thinly sliced
1/4 onion, thinly sliced

Pickling mixture:
1 cup vinegar
3/4 cup sugar
1 tsp. salt

Materials and Equipment:
stainless/enameled kettle
measuring cups and spoons
chopping board
strainer, stainless
wooden ladle
casserole, stainless
muslin bag or cheese cloth
sterilized glass jars with new caps

1. Boil pickling mixture, stirring constantly until sugar is dissolved. Set aside and let cool.
2. Combine grated papaya and salt. Knead together for few minutes.
3. Wrap one cup at a time with a piece of cloth (it should be cotton) and squeeze out moisture. Soak grated papaya in vinegar overnight. Then squeeze out as much vinegar from the papaya. Alternative – spinning it in clothes dryer is much efficient.
4. Combine with the other ingredients. Pack in sterilized jars and pour hot pickling mixture over the vegetables. Let cool at room temperature. Cover jars tightly and refrigerate.

How to Make Banana Peel Vinegar

banana peels, 1 kg
water, 8 cups
sugar, 1½ cup
baker’s yeast, ½ teaspoon, wine yeast rather
vinegar starter, 1 cup

Materials and Equipment:
measuring cup
measuring spoon
chopping board
wide-mouth glass jars

1. Slice a kilo of banana peels, add four cups water, then boil.
2. Extract the juice, decant and filter through cheesecloth.
3. Add four cups water, 1 ½ cups sugar. Mix thoroughly and pasteurize for 10-15 minutes at 60-65ºC.
4. Transfer into sterilized container, half-filled.
5. Cool, then add ½ tsp baker’s yeast for every eight cups mixture. Allow to ferment for 7-8 days.
6. Decant/siphon to separate sediments, dead yeast and pulp.
7. Add once cup vinegar starter for every four cups liquid. Cover with clean cloth/paper.
8. Allow to ferment at room temperature for 2-3 weeks or until a  sour vinegar odor is evident. Decant to separate the sediments.
9. Transfer vinegar to bottles and pasteurize. Age for a month or more to allow delicate flavor development.



Whenever possible, use wine yeast or bubod. Baker’s yeast should be your last option. It will still produce alcohol which is a pre-requisite of vinegar production, provided that appropriate conditions are met. However, the overall flavor is expected to be bready, or bad in short.

Bubod can be acquired from tapuy makers. A friend of mine gave me Chinese bubod, so I am guessing you can get some from Chinese businessmen.  Another rough method is by using an overripe chico fruit. That is only during fruit season.

Stick to branded wine yeast for consistency. This are regularly re-cultured in  laboratory to maintain purity. Be sure to choose the right species for your location temperature. It can be bought from online auctions.

The sound of “Banana Peel Wine” is interesting. You may wanna discontinue the process after wine and sold it as is. It usually commands higher price than latter.

How to Make Dried Mango and Papaya

rare ripe  mango, mature green is also applicable
refined sugar
confectioner’s sugar
sodium metabisulfite or sodium erythorbate (food grade)

Many countries banned the use of sodium metabisulfite. Use sodium erythorbate instead.

Materials and Equipment:
stainless-steel knife
mechanical drier
wire trays lined with sinamay or bamboo trays
OPP or PE plastic bags of 0.003 mm thickness, popular plastic bags are now made of polypropylene, PP



  • Wash mangoes to remove surface dirt.
  • Peel mangoes using stainless steel peeler; slice along its lateral axis from both sides of the middle seed section, and cut the cheeks into pieces with a thickness of approximately 1.5cm.
  • Add white sugar (30% by weight) to mango slices. The sugar is allowed to melt in the mangoes. (Another method of syruping is by quick process in which 25% of sugar and 75% of water is prepared into syrup by boiling then cool and add to the mango slices.)
  • Heat the mangoes until the slices become translucent. Cool.
  • Add 0.1% of sodium metabisulfite or sodium erythorbate (1 g for every kilogram of mango slices). Mix thoroughly.
  • Soak mangoes in syrup for at least 18-20 hours. Drain. Rinse slices with running water.
  • Lay slices on trays lined with cheesecloth. Dry in a cabinet drier at 60-65 degree centigrade for 10-14 hours. Drying may be done in a solar drier as long as drying area is clean and free from dust and flies.
  • Remove from trays and loosely pack dried mangoes in polypropylene bags and store at ambient condition for 18-24 hours.
  • Roll in confectioner’s sugar and remove excess coating through straining.
  • Pack and seal in polypropylene bags of 0.003″ thickness.
  • Store in dry and cool place.

How to Make French Fries

flavorings ( cheese, salt , barbecue etc… , in powder form)

Materials and Equipment:
slicer or knife
Deep fryer
PE bags

1)    Select good and uniform size potatoes.
2)    Wash it thoroughly until all the adhering dirt are removed.
3)    Peel the potatoes and place in basin of water to prevent browning.
4)    Cut the potatoes to the size of  french fries
5)    Deep fry the potatoes for five minutes or until soft.
6)    Drain off excess oil on clean towels or manila paper.
7)    Pack in polyethylene bags and put into freezer until frozen.
8)    Heat the cooking oil up to 270ºF. Cook the sliced potatoes until golden brown. Remove from oil and cool.
9)    Drain off excess oil as mentioned in step “6”. Dust with flavorings. Serve immediately.

What makes french fries different from other snacks? French fries are crunchy outside and soft inside. The first frying intends to soften the potato sticks. Freezing then frying again immediately give the crunchy outside texture – crispiness that only last for few minutes.

The same procedure is applicable for making camote french fries.