Skip to main content

Cashew Nuts



Mom harvested our cashews from the farm since the neighbors have benefited from it ever since we stopped visiting.











There's mom near that orange cellophane. hehe. And those are the cashew trees.

Here are some of the fruits.

Did you know that it takes 5 sacks of fruits to make 1 sack of nuts? That's why it's really costly. It's around 350php per kilo here. :) heheh. But it's worth the cost anyway.





And here's the outcome. The nuts. It takes serious labor to get to this final stage. You need to cut of the nut part from the fruit, cut it into half - and you need to be wearing a glove or pour some oil into your hands or you get burned from the fruits acid, peel the skin off (and it has to be manually), dry it, then you either toast, roast, or fry.

By the way, we're selling these for 25.00 per 50g pack. Maybe you guys are interested. hehe

Comments

Popular posts from this blog

Sea World Squid Rolls

Like any other cities here in the Philippines, Cagayan de Oro was also hit by Tempura/Fish Ball/Squid Ball/Squid Roll craze. The aroma of these when cooked is very much inviting. They have a long strip just outside Xavier University together with the new craze Kwek-Kwek and Chicken Skin. Even on the weekly night cafe's vendors are everywhere. We have tried and tasted alot of brands and this specific brand caught our taste buds. It doesn't have a weird aftertaste, nor does it taste bland. It's ingredients are perfect for us that everytime we cook this, we can't stop picking and putting it into our mouths. Here's how it looks like when it's cooked. If the picture was clearer you would usually see spring onions in it. So, it's not just all flour, they added some good stuff too. Here's Zaza taking a snack after doing some lots of coloring :) He too can't stop eating them when we serve this. 1 kilo pack costs 155-160php depends on where you buy them. ...

Tabas/Bilong-bilong/Chabita/Kadis (Moonfish) w/ Champorado

Tabas or Bilong-bilong or Chabita or Kadis - with English name Moonfish of the family Menidae is one of the available fishes here in Cagayan de Oro City and one of our favorites. It is colored silver and is usually cooked paksiw style in vinegar, ginger, and onions - but we love it deep fried cause you can eat every part of it. hehe. Here's some picture of it when cooked deep fried. And some pics of Mom's little assistant, Zaza , almost finishing them off, eating it together with Champorado / Tsamporado which is Sweet Chocolate Rice Porridge in English. Champorado is soft-boiled rice with cocoa powder or tablea (blocks of cocoa powder made from cacao beans) - Mom uses the latter cause she says it tastes much better. Tablea can also be used to make hot chocolate. Mom prefers the brand Maestrado Tablea from Mambajao, Camiguin - which is also available here in Cagayan de Oro City - because of it's "orig" taste. At the back of their packing is also steps ...

Sr. Pedro Lechon Manok - Key to their success

A long line of customers savor the sweet, mouth-watering smell of roasted chicken, cooked to tenderness by Sr. Pedro’s helpers, as they wait for their order along a busy road in Lapasan, Cagayan de Oro City. That chicken, the prodigious lechon manok (roasted chicken) that captured the Pinoy palate by storm, is most sought by average people who, as one of its loyal patrons says, just want to get a taste of Sr. Pedro’s blessing. Now with 250 outlets scattered around Metro Manila and key cities nationwide, Ang Lechon Manok ni Sr. Pedro has taken a giant stride to culinary fame and fortune. Peter Unabia, founder of Anakciano Inc. that owns Sr. Pedro, talks of their next project after 16 years of enjoying phenomenal success -- to return the blessings they have received. This, Peter, or Pedro to his friends, has been doing, along with his 10 other siblings, for the past four years. “We organized a foundation, called the Anaktering Foundation, in honor of my mother Tering who was very religi...