Who knew that watermelon rinds could make a delectable candy? Instead of tossing it into the garbage, why save it for a truly unique sweet treat for everyone? Try my own candy recipe!
6 cups watermelon rinds, peeled and diced
3 cups water
3 cups white sugar
2 tbsp cinnamon
red food coloring
1. Soak the rinds in water with food coloring.
2. After two hours, drain them.
3. Combine three cups water and three cups sugar in a deep pot.
4. Add the rinds and cinnamon.
5. Bring to a boil, uncovered.
Make sure you stir it occasionally to keep it from burning.
6. Cook until the rinds look jelly-ish and the sugar gets thick.
At this point. It’s perfect for a sandwich spread! You can either stop here and store this in a jar. Or continue with the sugar coated watermelon candy! 😉
7. Using toothpicks, arrange the cubed rinds vertically. Place about five pieces per toothpick.
8. Let the rinds dry on a rack overnight or until they’re tacky to touch.
Coating in sugar too soon will cake it up.
9. Coat them with sugar. And enjoy your candy!
Are you craving for ice cream? Worry no more! You can make it yourself with this dead-simple recipe. Since Durian fruit is in a season when I made this ice cream, then durian is the flavor! You can create your own flavors if you want. Ideas? Cookies ‘n cream, double dutch, chocolate, mango, ube and a lot more!
1 can Kremdensada
2 packs All purpose cream
Durian flesh (You can use any flavor you want)
1.Chill the all purpose cream and Kremdensada overnight.
2.Mix them and add vanilla extract.
3.Whip the mixture until the volume doubles.
4. Fold in the durian flesh.
5. Transfer to a container. Chill.
Say hello to my favorite dish, pork binagoongan! What I love about this is the balance of saltiness and sweetness which I like so much. You can also make a batch of this dish since it doesn’t spoil fast. But for those who have seafood allergies, prepare your antihistamines or refrain from eating this. 😀
This dish is easy to make for the on-the-go mom. Be sure you still have your sauteed alamang, if not, get my recipe here.
- 1 whole onions, chopped
- 1 clove garlic, crushed
- 1/2 kg pork meat, sliced
- 5 pcs Bird’s eye chilies, chopped
- Heat pork fat first. When I cook a pork recipe, I always heat the fatty parts first since it builds up oil. That oil is what I use in sauteing.
- Add pork meat. Saute until it turns brown.
- Add onions and garlic. Continue cooking until the onion turns white.
- Add enough water to boil until the pork gets tender.
- Add sauteed alamang until it suits your taste. Simmer.
- Add half of the fresh bird’s eye chilies before turning it off for a spicy dish (optional).
- Add more chilies for garnishing.
Ginisang Bagoong Alamang or Sauteed Shrimp Paste is always present in my kitchen. I’m in love with it! I use it for dishes like Pork Binagoongan and many other dishes I cook. I also eat green mangoes with a lot of bagoong! This recipe is easy to make and it can be stored in the fridge for future use.
250 g bagoong alamang (I always buy a Genrev brand)
3 pcs ripe tomatoes, chopped
3 tbsp oil
sugar (according to taste)
1.Saute the tomatoes until they are soft and a bit mushy.
2.Add the shrimp paste.
3. Put sugar until it suits your taste. I put a lot until the sweetness balances the saltiness of the shrimp paste.
4. Cool and transfer to a container. Refrigerate.