Mango-Cucumber Dessert

Ingredients:

1/2 kilo mango ripe, cubes
2 pcs cucumber, cubes
1 can condensed milk
1 small can evap milk
1 tetra pack all purpose cream
1 sachet Mr. Gulaman (strawberry flavor)
6 cups water
sugar to taste

Procedures:

How to Prepare Gelatin Gulaman:

In a casserole, add six cups of water. Pour one sachet of Mr. Gulaman. Mix thoroughly. Boil for five minutes. Add sugar to taste and continue stirring. Pour into tray. Let it cool. Then, slice to cubes. Set aside.

Peel cucumber and remove seeds. Slice into cubes. In a mixing bowl, add ripe mango cucumber and gelatin. Pour condensed milk and all purpose cream. Mix thoroughly. Now, Cover the mixing bowl and refrigerate for at least an hour. Serve cold. Enjoy eating dessert!

mango cucumber dessert

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.

Tapioca Pearl Mango Salad

Ingredients:

1/2 cup tapioca
1 sachet Mr. Gulaman powder, cubes
1 kilo ripe mango, cubes
300 ml Carnation Condensada
250 ml all purpose cream
sugar

Procedures:

Pour six cups water in casserole. Stir continuously while sprinkling one sachet Mr. Gulaman powder.  Bring to boil. Add sugar according to taste preference.  Remove casserole off stove. Let cool. Cut  to 1/2 x 1/2 inch cubes. Set aside.

Boil tapioca until plump and soft. Cool. Set aside.

Drain cooked tapioca pearl. Mix with gulaman cubes. Add condensada and all purpose cream. Stir. Add ripe mango cubes. Stir. Cover and refrigerate. Serve cold.

Tapioca pearl mango salad

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 Phil Mango Balls

My schedule keeps on coming busy and my time for unique food hunting is getting narrow. It is a good thing they are coming on my way. Here is the Philippine Brand Mango Balls. It is sure a dehydrated product but not as dry as the others. A map-like structure is noticeable on packaging which is a result of content sticking on to surface.

philippine brand mango ballsThe branding and labeling seem in line with other popular mango products. The likes of dried mango, mango strips and mango rolls. It is different in such a way that it is ground mango mixed with sugar and other substances to attain a gummy structure. Perhaps a pectin, carrageenan, carboxymethylcellulose or gum.

The content inside is indeed a gummy candy, brown in color instead of original bright yellow, and sugar crystallization is evident. Two proofs of long cooking time in attempt to removed water from the liquid mixture. It also makes me think, it has less mango that it really should.

philippine brand mango balls brown candyIt is product of the Philippines. Made by Profood International Corporation, Maguikay, Mandaue City Cebu, Philippines. Fax – 63-32-346777 & 38. Email – sales@profoodcorp.com.

philippine brand mango balls contact

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.

Breaking the Giant and Unknown Tomato

Two days after this giant and unknown tomato was handed to me. Over 50 percent skin has became orange. The green color has became so light that it is barely perceptible. It is still firm to touch.

ripening giant tomatoFive days after this giant and unknown tomato variety was handed to me. The color is now more of red orange with light yellow color patches. It is still firm to touch but not as firm as before. I think it is the right time to break it open and serve it as food for mankind.

red orange yellow giant tomatoThe seeds are not as many as I thought. It has a relatively thick rind that encapsulates the seed and small amount of juice. The rind extends inwards  and which resemble a tree like branches.

slices of unkown giant tomatoAnd for the final touch, my wife used it to make enseladang manga at kamatis instead of the regular market bought tomatoes. Yes! its taste is less prominent but the lack of flavor is being compensated by other ingredients.

enseladang manga with tomato giant

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 Nice But Moldy Bamboo Stick Stirrer

Too bad, these nicely crafted bamboo sticks are moldy. If not, they are good for stirring cup of hot beverages like coffee, tea and chocolate. These sticks are really meant for stirring hot drinks, specially coffee. Far better the plastic version.

bamboo sticks stirrer

The popular counterpart is made of plastic, usually color red. Discarded after one use. Thin and small but regular use and dumping will add to plastic disposal problem in the long run. Usage of bamboo sticks is a nice idea. Bamboo is biodegradable.

The not so good side.

As you can see on picture. Bamboo sticks are covered with molds. Perhaps it has been stored in a high moisture cabinet. It absorbed sufficient amount of water and became conducive to fungal growth. Washing and or sterilizing might remove the molds away but will surely left undesirable flavors.

If it can absorb substances produced by molds, then it can also take in other nearby chemicals. If stored near hot pepper powder, then it might contribute a slightly pepper taste to next cup of tea.

Way back, we were using fallen mango tree branches for stirring cup of coffee. Dry and small branches were chosen. Scraped with sharp knife removing the powdery bark and other foreign matters. Used it for stirring boiled coffee and sugar. Then discard it after.

 

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.