Comments on: What We’re Munching On Now…

By: Marketman

Marketman — Thu, 26 Jul 2012 02:55:44 +0000

Neil, I suppose if you heat treat the preserves, they will last longer. That means putting the hot preserves into a sterilized bottle with rubber sealed cap, and submerging in boiling water for say 10 minutes to help prevent bacteria growth. I don’t use preservatives in fruit jams. You will see oxidation of the santol after a while, though, it will turn a darker color, and look less appetizing.

By: NEIL P.

NEIL P. — Wed, 25 Jul 2012 15:51:09 +0000

Thanks for sharing your recipe. :) May I ask how long this santol preserve lasts? Any preservatives perhaps that you can advise to make it last for more than 3 months? Thanks!

By: Mila

Mila — Mon, 12 Sep 2011 11:50:57 +0000

I’ve been able to find atis, mangosteens, and even chicos here in China (the mangoes are from Taiwan and southern provinces, but nothing as sweet as our mangoes at home). Can’t find santols though and I do love how their flavor and texture. Pickled santol with slices of onions as a contrast to a roast, love it!

By: Clarissa

Clarissa — Thu, 08 Sep 2011 09:25:42 +0000

Betty q and rowi – I tried making gravlax too, and it was sooooo good. It was just marinating in the fridge for a couple of days in salt and sugar. Like tapa :P But candied? Like smoked salmon? I want to do that too. But i don’t have a smoker too and my attempts at smoking salt (to use in the gravlax to copy the smoked salmon taste) was a failure. It just smelled of ashes. But I’m interested if there’s any other way. I’m a fan of Alton Brown and he has a “shortcut” way of doing smoked salmon using a cardboard box :D

By: Rowi

Rowi — Thu, 08 Sep 2011 08:54:27 +0000

betty q – i have always been curious about candied salmon that you named earlier on in previous posts but never got around to asking. I live in Stockholm and my husband loves to do gravlax (salmons here come from Norway and could be bought fileted). I would like to venture into candied salmon but I don’t have a smoker nor access to “an empty old refrigerator” – that is so funny : )) but I’m sure I could find an alternative. Please could I ask for your recipe and specific smoking instructions? Maraming salamat!

sister – many thanks for your comments.

cheers!

By: betty q.

betty q. — Wed, 07 Sep 2011 17:45:13 +0000

Millet…thank you for your thoughtfulness and generosity ! I have lye water (the Pinoy version) I use for making cuchinta. I just have soooooo much wood ashes from making candied salmon for the last few months that I do not know how much the soil in the backyard can take. if the soil is too alkaline, the rhodos will die. On the other hand, I can spread it on the lawn so the moss will not grow.

Candied salmon…same like the honeycured beef jerky but not as kunat. You have to remove it from the smoker bordering on still moist but not kunat yet. Do you have a smoker? If you do, I will teach you how. I have perfected the recipe and method. it is fool-proof and the spices my own concoction. You can just imagine how many candied salmon my taste testers have ingested before they said…”That’s the one, Mom!” As for the smoker, you can have someone who is handy with tools make a homemade or makeshift smoker using an empty old refrigerator. As for the fish…I use chinook salmon. Tuna won’t work for it is such a lean fish…something fatty like salmon will do. I cannot think right now of a good substitute if you don’t have salmon. Hey…maybe if I get the chance to go home, I will bring back with me a whole frozen chinook for you. My SIL’s brother brings back chinooks (frozen whole) in styrofoam coolers….or I can smoke it for you here and bring them back already candied!

I think this candied salmon will go well well with your snack up above, MM!

By: satomi

satomi — Wed, 07 Sep 2011 15:31:28 +0000

looks yummy!! I love Santol and Manchego cheese..

By: Rebecca

Rebecca — Wed, 07 Sep 2011 11:35:11 +0000

AHH I’m jealous! Santol is my favorite. Sister, have you ever seen these in NYC? I always keep an eye out for them.

By: millet

millet — Wed, 07 Sep 2011 04:23:08 +0000

bettyq, yes, lye water is apog. you can’t get lye water there? it’s available in some groceries here, and is often used for making cuchinta. will check if it’s possible to send you some. i used to make kamias and balimbing “prunes”, and a soak in lye water would make them chewier and firmer (not falling apart).

candied salmon? wow, i’ve never had those! am imagining it would be like honeycured beef jerky, tama?

By: tintin

tintin — Wed, 07 Sep 2011 03:48:54 +0000

thanks ms bettyQ.