02.01.2023 Views

Amansinaya Cookbook

Staying in our resort combines an eco friendly lifestyle close to nature without giving up infrastructure (we have electricity, tapwater and warm watershowers and and 5G wifi- in case you are working while kiting and traveling) and a lot of sports and healthy activities and food. And for people, who want to remember their memories and cook at home Mindoro Style or want to read some of our story- download the book!

Staying in our resort combines an eco friendly lifestyle close to nature without giving up infrastructure (we have electricity, tapwater and warm watershowers and and 5G wifi- in case you are working while kiting and traveling) and a lot of sports and healthy activities and food. And for people, who want to remember their memories and cook at home Mindoro Style or want to read some of our story- download the book!

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When Moringa leaves are dried and turned into powder

form, it's potency increases. A dried Moringa leaf

has three (3x) to five (5x) times more nutrients than

a fresh Moringa as confirmed by researchers and laboratory

analysis. The dried leaf powder increases its

mineral concentrations due to water loss. Another

advantage of the dried leaf powder is that it has much

longer shelf-life. The dried leaf powder form is also

a nutritious ingredient for baby food, soups, vegetables,

and other food preparations without altering

the taste of the food.

Coconutmilk

Coconut milk or “gata” is one of the many popular

ingredients used in the Philippines. Any cooking that

has coconut milk in it can be called “Ginataan”. Since

we have no lack of coconut trees, finding a coconut is

not difficult and we never buy canned coconutmilk.

When we run out of coconuts or if the coconuts are

too young and only good to drink (Buko juice) we

can easily find it at public markets. If you are back

home just use canned or powdered coconut milk,

that you can buy nowadays in every supermarket. To

make coconutmilk fresh, the coconut will get halved

and the coconut meat gets grinded into flakes and the

flakes get washed with water and squeezed and you

receive the fresh coconutmilk. The leftover Flakes

can be used as desiccated coconut.

Saba - Cooking Banana

All our neighbourhood are Mangyans who farm the

Saba, cooking bananas and we often see big trucks

leaving completely overloaded and filled with green

bananas. Saba bananas grow in giant bunches at the

top of a tall central stem on the large banana palms.

They are shorter and thicker than a common banana,

with a blockier shape and sharply angled sides. Saba

bananas are often harvested while still green though

they will mature from green to a deeper yellow color.

They have a thick peel, which helps protect them during

any shipment. The flesh is white and dense, with

a starchy consistency. Saba bananas offer a rich flavor

profile, developing a taste somewhat like a sweet

potato when cooked. When ripe they are slightly

sweet with a hint of citrus and peach. Saba bananas

are available year-round. Saba bananas are primarily

used as a cooking banana versus a fresh eating variety.

In their immature, green state, they are cooked like

a vegetable and used in savory dishes. The sweetness

will neutralize any spicy foods. Unlike plantains, they

can be eaten raw when mature and yellow. Another

popular way to eat them is peeled, sliced and caramelized,

then topped with cinnamon, raisins, vanilla and

powdered sugar. They can be sliced, simply sautéed

in butter and topped with syrup. Use Saba bananas

are also used for ice cream or baked goods. Another

popular use for Saba bananas in the Philippines is for

making ketchup, or banana sauce, an alternate to tomato

ketchup. It's made using vinegar, spices, and sugar,

and some recipes call for chile peppers. It is often

mixed with rice or served with meats or chicken.

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