Sunday, 11 January 2009

Last of the kundol


"Last of the kundol", since I ate the last of the pack of candied wintermelon or kundol in Tagalog. Original scanned at 300 dpi [Canon LIDE20], no background except for the white scanner cover. Below is the same kundol with a black background.

5 comments:

the donG said...

hehehe... yan ang mga dyahe piece pero paborito nang mga tao. mas maganda sa black background.

JayAshKal said...

Oo nga, pero kundol brings a lot of sweet memories. Di ko ma-decide, so I published both... come to think of it eh the white kundol looks better sa black background.

Anonymous said...

pano po mag luto ng sweet kundol?... pls po turoan nyop oa ko...

JayAshKal said...

Di ko niluto yun, binili ko lang sa Asian store... here's one I found:

"Fruit are often candied or crystallised by cooking them in heavy syrup until they become transparent. This is not an easy procedure, since the concentration of the syrup must be carefully controlled. The candying of whole fruits may require successive cooking in ever more concentrated syrups until the required quality is obtained. The syrup must penetrate to the inside of the fruit so that the fruit can be preserved to keep for several weeks at room temperature. In most instances it is easier to purchase commercially glazed fruits when candied fruits are required. Thinner pieces of fruit can however be candied easily. Finely carved or grated fruit makes ideal toppings for desserts or garnishes for many sweet dishes. Certain types of candied fruits also go very well with meat dishes. Candied fruits may also be steeped in liquor for extra flavour."

Always simmer the sugar syrup and do not let it boil, otherwise magiging brown syrupy, like in leche flan. Good luck!

Anonymous said...

thank youpo ...