DRIED MANGO KONDOL CANDY

Ingredients:

Ingredients: 1 kilo kondol or kundol (white melon gourd), soaked in

4 – 5 ripe mangoes 1 tbsp lime (apog) with

1 Tbs raw honey 5 cups water

1/4 cup lemon juice 3 cups sugar and 3 cups water
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2-3 cups sugar
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How to make candied kondol:
Directions:
1. Pare kondol, cut crosswise then lengthwise. Remove pulp and seeds. Cut
1. Mix honey and lemon juice in a small bowl. Stir until the honey is
into desired sizes. Soak in lime solution 4 to 6 hours.
dissolved.
2. Wash thoroughly. Blanch in boiling water 5 to 10 minutes or until
2. Peel and slice mangoes into small even strips.
transparent. Cool in running water.
3. Dip each strip into the lemon/honey mixture, shake off any excess. Place
3. Boil 3 cups sugar and 3 cups water. Add kondol and boil 5 minutes. Let
on dehydrator sheets.
stand overnight. Drain syrup.
4. Dehydrate for 10 – 12 hours at 135 degrees
4. Set aside kondol. Add 2 cups sugar to syrup and boil. Add kondol and let
boil 5 to 10 minutes. Drain kondol, arrange in trays and dry. Serve or pack in
tightly sealed plastics.
 BANANA CHIPS TAMARIND CANDY

Ingredients
2 lbs raw bananas, peeled (plantains are recommended) Ingredients
3 to 4 cups cooking oil
1/2 teaspoon turmeric powder (Optional)
1 cup tamarind pulp
2 tablespoons water (Optional)
1 teaspoon salt (Optional) 400g sweet potato, boiled
Simple Syrup 2 cups sugar + some for coating
1/2 cup water 2 cups water
1/2 cup white sugar salt
Cooking Procedure chilli flakes (optional, fro Thai version)
1. In a bowl, combine 2 tablespoons of water, turmeric powder, and salt.
Mix well and set aside.
Method
2. Pour cooking oil in a wide pot and heat.
When the oil is hot, slice the bananas using a mandolin slicer and place a
1. Mix all ingredients together in a sauce pan except the salt, place over
batch of sliced bananas in the hot oil.
medium heat and cook until mixture becomes thick and can hold its shape
3. Deep fry the banana until almost crisp. When the bananas are almost
when formed into balls.
done, scoop a teaspoon of the turmeric mixture and gently add to the oil.
2. Cool down the mixture.
4. Meanwhile, lets make the simple syrup. Heat a saucepan and pour in 1/2
3. Add sugar and a bit of salt in a wide plate.
cup of water and 1/2 cup sugar.Let boil.
4. Form mixture into small balls and roll it into the sugar salt mixture.
5. Gently stir the mixture and turn off the heat. Let cool.
6. Quickly dip the banana chips in the simple syrup. Drain the excess liquid
after dipping.
7. Once the liquid dries-up, place the banana chips in a container, or serve
right away.
 DURIAN CANDY STRAWBERRY JAM

Ingredients
Ingredients:
1 pound fresh strawberries, sliced thinly for easy crushing
4 cups durian pulp 2 cups white sugar
2 cups evaporated milk 3 tbsp. lemon juice
4 cups sugar Cooking Procedure

How to make Durian Candy: In a wide bowl, crush strawberries in batches until you have 2 cups of
mashed berry.
1. Mix the milk and sugar. In a heavy bottomed saucepan, mix together the strawberries, sugar, and
2. Cook over low fire. lemon juice.
3. Constantly stir until the mixture about to thicken. Stir over low heat until the sugar is dissolved. Increase heat to high, and
4. Add the durian pulp into the mixture. bring the mixture to a full rolling boil, stirring often for about 20 minutes or
5. Continue stirring until the mixture forms into a hard ball. until the mixture becomes medium thick.
6. Mold into smaller balls, strips, or whatever shape you prefer. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. If
7. Wrap molded durian candy in cellophane. the jam is going to be eaten right away, don’t bother with processing, and
8. Serve and enjoy! just refrigerate.
 PICKLES TOMATO JAM

Ingredients: Ingredients
4 cups grated fresh green papaya 5 pounds tomatoes, finely chopped
1/4 cup salt 1 carrot, peeled and sliced 3 1/2 cups sugar
1 red bell pepper, sliced into long strips 8 tablespoons lime juice
1 (2 inch) piece fresh ginger root, peeled and sliced 2 teaspoons freshly grated ginger
2 green chile peppers, sliced into thin rings 1 teaspoon cinnamon
1 (1.5 ounce) box raisins 1 cup white vinegar 1/2 teaspoon ground cloves
1 cup water 1 cup white sugar 1 tablespoon salt
1 teaspoon salt 1 tablespoon red chili flakes
Achara or Atsara Cooking Instructions:
1. Toss the grated papaya with 1/4 cup salt together in a large bowl; Instructions
allow to sit for 1 hour. 1. Combine all ingredients in a large, non-reactive pot. Bring to a
2. Drain the liquid from the papaya and rinse thoroughly. boil and then reduce temperature to a simmer. Stirring
3. Place the papaya in the middle of a large piece of cheesecloth and regularly, simmer** the jam until it reduces to a sticky, jammy
squeeze to drain as much liquid from the papaya as possible. mess. This will take between 1 and 1 1/2 hours, depending on
4. Combine the papaya, carrot, red bell pepper, ginger, green chile how high you keep your heat.
peppers, and raisins together in a clean large bowl; mix. 2. When the jam has cooked down sufficiently, remove from heat
5. Transfer the mixture to clean, dry jars with lids. and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids
6. Stir the vinegar, water, sugar and 1 teaspoon salt together in a small and twist on rings. Process in a boiling water canner for 20
saucepan; bring to a boil for 5 minutes. minutes.
7. Pour the vinegar mixture into the jars, making sure the vegetables 3. When time is up, remove jars from water bath and allow them
are completely submerged in liquid. to cool. When jars are cool enough to handle, test seals. Store
8. Allow the vegetables to marinate in the liquid at least 1 day before jars in a cool, dark place for up to one year.
using.
 PEANUT BRITTLE PEANUT BUTTER

Ingredients
1 cup peanuts Ingredients
1 cup granulated white sugar 1 kilo peeled peanuts (buy them unroasted, with the peel removed.
1/2 cup light corn syrup Should appear white and dry)
2 tablespoons butter, softened 1 cup honey ( or 2 cups refined sugar)
1 teaspoon baking soda 1/4 cup vegetable oil (optional if sticky texture is desired)
1/4 cup water Salt to taste
1/4 teaspoon salt
1. Heat your kawali at low heat as high heat burns the outer layer of the
Cooking Procedure nuts quite fast. Make sure your kawali has a thick buttom so that the
1. Grease a baking tray or cookie sheet. Set aside. peanuts don’t burn easily.
2. Heat a saucepan then put-in corn syrup, sugar, water, and salt. Stir 2. Keep roasting the peanuts and stir constantly for even roasting. This
and bring to a boil. may take about 15 to 20 minutes. Cool.
3. Add the peanuts then stir. 3. After cooling the roasted nuts, mix it with the oil and honey, and pour
4. Using a candy thermometer, measure the temperature until it the mixture into the food processor. Scrape down the food processor
reaches 290 degrees Fahrenheit. It is a must that you use low heat bowl, if needed, when processing the peanuts.
to avoid the sugar and peanuts from being burnt. 4. Process the peanut mixture until it’s very smooth. Taste the freshly
5. Turn-off heat then put-in the butter and baking soda. Stir made peanut butter and add a touch of salt, if needed. Add more oil if
thoroughly needed to have desired sticky consistency.
6. Pour the mixture on the greased baking tray then arrange. Allow the 5. Store your smooth peanut butter in a sealed container in the
mixture to completely cool. refrigerator. It will keep for 2 weeks.
7. Remove the mixture from the tray and snap into desired sizes.
8. Place in a container and serve.