Green Mangoes 6 pc
Coarse salt 113 g (1/2 cup)
Water 474 ml (2 cups)
Procedure:
1. Wash mangoes in running water.
2. Peel and cut mango into halves. Slice cheeks uniformly.
3. Arrange slices in a preserving jar.
4. Boil salt and water solution for five minutes. Cool.
5. Pour salt solution on mango.
6. Cover loosely and allow to ferment for two to three days.
7. Tighten cover and store in refrigerator.
This is one of Pinoy's favorite morning snack. It is made from soybeans. The finished product is soft and silky soybean custard. Added for flavor are sago pearls, and a thick brown sugar syrup. It is served warm in small disposable cups.
If you are planning to go into business producing taho, and searching for a procedure how to make it, then read the information below.
How to make Taho Raw materials and utensils:
500 g soybeans
1 pc weighing scale
2.5 liters water
2 pcs basin
2 pcs gulaman bars
2 pcs colander
1 cup sago
1 pc grinder or blender
1 unit stove
SYRUP
2 pcs casserole
250 g brown sugar
2 yards cheesecloth
250 mL water molder
1/4 tsp vanilla
Procedure
1. Soak beans overnight, wash and remove the hulls.
2. Grind finely (using a grinder or blender) while adding hot water.
3. Put soybean in a cheesecloth and squeeze out milk.
4. Boil soymilk for 5 to 10 minutes. Stir and add gulaman (previously dissolved in 1 liter boiling water). Allow to boil for another 10 minutes.
5. Pass the mixture through cheesecloth then pour in a molder.
6. Cool and serve with syrup and previously boiled and syruped sago.
To make syrup, boil water and brown sugar under moderate flame. Add flavor (vanilla, pandan, lemon) when sugar dissolves and mixture has boiled. Cool.
