Comments on: Tsingtao Green Mango Pickles a la Bettyq, Wilson & Marketman :)

By: edgardo r. palad

edgardo r. palad — Mon, 08 Aug 2011 07:56:21 +0000

I LIKE MY GREEN MANGO PRESERVED THE SWEET WAY. THIS IS WHAT I DO-

1. slice 24pcs green mangoes (that is 48 cheeks) according to ur desired thickness.
2. in a lock & lock plastic container (or an empty large mayonaise plastic jar), put enuf tap water dat would drown all ur sliced green mangoes.
3. add 1 kilo of regular salt to the water. melt thoroughly by hand (if u want to boil this mixture go ahead, then cool).
4. drop all ur green mango slices into this mixture. cover tight. let it stay for 2 days.
5. after 2 days drain & wash d green mangoes thoroughly to remove d saltiness.
6. repeat step no.2 for another day.
7. after one day, drain and wash the green mangoes thoroughly. set aside.
8. in a pan, boil d same amount of tap water that would drown d mango slices. add 2 kilos white sugar. add 2 cups gilbey’s gin& 4 pcs pandan leaves. set aside 2 cool.
9. arrange d mango slices in the plastic container. pour the sugar mixture. cover tightly. refrigerate. ur sweet green mango slices will be ready to eat after 5days. Enjoy.

By: Marketman

Marketman — Mon, 04 Jul 2011 22:30:22 +0000

Robert, head to Sian Kian Heng in Quiapo, near the bridge. I just bought an All-American pressure cooker a few weeks ago. And they are priced about 20% higher than if you buy them in the U.S., not a bad mark-up.

By: Robert

Robert — Mon, 04 Jul 2011 15:35:38 +0000

Where can I buy All-American pressure cooker in the Philippines?

By: Fards

Fards — Thu, 26 May 2011 05:32:55 +0000

MM, thank you for the green mango recipe. I will get the green mangoes and try this for sure. And to bettyq, thank you for the canned salmon recipe. I will wait for the chinook then. Aside, are we ever going to get together?

By: Angela

Angela — Wed, 25 May 2011 16:37:36 +0000

I made these last night and found my daughter having it for breakfast this morning!! It’s delicious! Thanks BettyQ, Wilson, & MM for sharing the recipe.

P.S. How long will this keep in the fridge?

By: Cai

Cai — Tue, 24 May 2011 12:24:35 +0000

Hi Ms. Betty Q! Do you mind sending me the See’s Peanut Brittle recipe too? My email is cai.entereso@fetehotels.com. Thanks in advance!

By: kim

kim — Mon, 23 May 2011 18:54:19 +0000

thanks for the tip, betty :) … unfortunately, the one’s i got over the weekend are manibal na … not good for pickling :( i made some singkamas pickle today though :) pwede na rin pagtyagaan for my craving … hopefully next weekend, i’ll be able to get the mangoes i like !

By: Nina

Nina — Mon, 23 May 2011 15:13:18 +0000

OK, Betty……will salivate (hahahaha) while waiting for your perfect recipe for See’s peanut brittle. When I was working for one of Top 10 US companies, See’s was included in the list of a few companies that we’re analyzing. See’s is a well-known company in the industry noted for excellence in quality control. I just finished my mango pickles last night and it’s another OMG, par excellence! I used Costco’s Kirkland Hefeweizen beer (about a cup instead of 3/4), added less syrup, left about 10% of the marinade and did not squeeze the mangoes. Thank you very much MM and Betsy for another priceless recipe!

By: EbbaBlue

EbbaBlue — Mon, 23 May 2011 12:02:30 +0000

BettyQ sent me this recipe also and I had been asking the stores here for their produce manager para sa hilaw na mangga; kasi when they put-it out on the selling shelves, medio hinog na. Here and binebenta ay itong brand Ataulfo which is like our mangga piko, which is much asim than the “apple mango”. Anyway, no luck yet, hindi ko matiyempuhan ang manager, and so I still try. In the meantime, I found a Mexican bottled pickled mango – and the mango is that those of paho. Ang sarap din, medio burong-buro nga lang, wala ng crunch. Matagal na siguro sa bottle at saka maraming preservatives.

Do you guys know that you can bring back to the States home made burong manggo? The immigration officer explained to me that fresh ones are not allowed, but if its pickled – it will pass, so last year, I just did that; I brought with me plastic sealer gadget and I pickled some manggo as well as kalamias (also the dried one). And I got into Dallas, I declared it in my paper and it passed.

BettyQ, speaking of coke, I tried marinating the “native” chicken in it before frying… ayun ang lambot niya. Native chicken kasi is known to be tough, kaya usually they cook it in nilaga.

By: Marichu

Marichu — Mon, 23 May 2011 09:50:41 +0000

Please please please tell me this is possible without the beer? Please please please, pretty please?