Guest guest Posted June 10, 2004 Report Share Posted June 10, 2004 What a coincidence we're having a Nata de Coco thread here! This just came out in the Phlippine Daily Inquirer today. I'm surprised it can be used as a " pork fat " substitute, hmmm. ----------------------------- URL: http://www.inq7.net/lif/2004/jun/10/text/lif_1-1-p.htm Another Pinoy goes international Posted:11:36 PM (Manila Time) | Jun. 09, 2004 By Vangie Baga-Reyes Inquirer News Service NATA de coco is no longer just a favorite Filipino dessert and halo-halo ingredient. It is now a delicacy enjoyed by many people all over the world. Yes, our nata de coco, that thick, white, translucent, gelatinous substance grown in coconut water, has gone global. It is now available in countries like Japan, Australia, Aruba, Belgium, Canada, Denmark, Korea, Kuwait, Sweden, Taiwan and New Zealand. Perhaps this is because nata de coco is more than just something sweet to add to fruit or buko-pandan salad, and halo-halo. According to certified foodie and food expert Reyes-Lumen, nata de coco can also be a healthy snack, a good substitute to pork fat in making longganisa, for instance, or as an ingredient to make soups heavier without fats. Nata de coco can be used in a number of dishes. Of course, to love nata is to know what it is and what it is not. " Nata is borne out of a fruity acid culture. That's why I call it the 'cultured nata,' " said Lumen during the recent International Food Exhibition (Ifex Philippines) at the World Trade Center. Through Ifex, the Philippine Nata de Coco Industries Association (Philnata) is trying to promote the product as a versatile snack and health food. Nata is not artificial or processed food. It is a natural product formed by acid-producing live bacteria. Lumen pointed out that nata was not a Tagalog word because the product was believed to have been developed in Central and South America. " Nata de coco (does) not (apply to) everything nata. Nata de coco is from coconuts while nata de pinya, for instance, is from pineapples. Western food encyclopedias call it simply nata. (But) in the Philippines, nata from all sources is still called nata de coco, " Lumen said. She added that nata was growing in popularity not only as an appetizing delicacy but also as a high-fiber, low-calorie diet food. It was also reported to prevent gastrointestinal disorders and even colon cancer. Nata de coco has near-zero calories, making it the ideal bulk diet food. " If you want to feel full like a sumo wrestler, treat yourself to nata. If you want to chew out stress, have a nata treat, " said Lumen. The nata's culinary versatility has made it easy for creative Pinoys to incorporate it in many dishes. It is already a favorite ingredient for fruity salads and halo-halo, but savory dishes also benefit from nata as a filler. Nata, because of its nature, keeps other ingredients cool and hydrated, which makes it a good salad addition. The product is also great with beverages-increasing volume, adding texture and balancing the acids of other liquids, especially fruit juices. As a close kin of gelatin, nata adds " muscle, " as well as texture and bulk, to low-calorie foods. The Japanese, the biggest buyer of the Philippines' nata de coco, have varied innovative uses and food applications for the product, mixing it with fruits, jelly, yogurt and other healthy snacks, dessert and beverages. Nata was introduced and popularized in Japan by Festive Foods International Inc., manufacturer and exporter of the popular Jona's brand of nata and other fruit preserves. The product is in all Denny's chains in Japan as a " fashion food. " Festive Foods brought nata to Japan for the first time in 1986, for the Japan Food Expo. Philip Young, president of Festive Foods, recalled that initially, the product received a lukewarm reception. " The Japanese felt that our nata de coco was too sweet and too soft for their liking, " said Young. At that time, the product was formulated to suit the Filipino palate which liked many things to be sweet. Gradually, the Japanese liked the texture, likening nata's taste to that of tako (octopus) and ika (squid). But the company spent eight long years in product research and development to come up with a product-a little bland yet crunchy-that would appeal to the Japanese palate. The hard work paid off. Hanako, a women's magazine in Japan, featured the nata. It also published the product's nutritional benefits. Nata has become so much a part of the Japanese lives that they use the nata de coco in a number of ways. Aside from becoming an ingredient in their recipes, nata is used in processed food. It is available in jelly cups. Nata is used as beverage and even added to yogurt for added fiber. Currently, Jona's nata is already available in different parts of the globe, particularly in areas with Filipino communities. Aside from Japan, the biggest market for nata de coco is the United States. Fiesta Macaroni Salad in Lettuce Cups (By Chef Golda Laurel) 200 g elbow macaroni 1 bottle Jona's green nata de coco, drained 1 bottle Jona's red nata de coco, drained 1/2 kg chicken breast, chopped 1 can pineapple tidbits, drained 1/2 c raisins 1/2 c mayonnaise 2 tbsp condensed milk 6-8 pcs lettuce cups In a pasta cooker, heat water and add a teaspoon of salt. When boiling, add the elbow macaroni and cook until al dente. Drain and set aside to cool. Remove the skin from the chicken breast. Season with salt and pepper and boil in hot water until cooked. Chop into bite-size pieces. Set aside. In a bowl, mix together the mayonnaise and condensed milk until well combined. Set aside. In a salad bowl, combine the elbow macaroni, green and red nata de coco, chicken, pineapple and raisins. Incorporate the dressing and toss until well combined. Add salt and pepper to taste. Chill before serving. When about to serve, tear pieces of lettuce leaves from one head of lettuce. Make sure it is intact and cup-shaped. Put two tablespoons of the Fiesta Macaroni Salad on the lettuce cups and arrange these on a platter. Rainbow-Taho Salad (By Chef Golda Laurel) 2 tbsp Jona's langka, drained and cut into strips 2 tbsp Jona's green nata de coco, drained 2 tbsp red kaong, drained 2 tbsp white beans, drained 50 ml red-colored gelatin 50 ml green-colored gelatin 50 ml yellow-colored gelatin 50 g tofu 1 tbsp arnival syrup Cook the gelatin as directed on the box. Put the langka at the bottom of your desired serving container. Pour in the yellow gelatin and allow to cool. Wait until it is firm. When it hardens, place the red kaong on top and pour in the red gelatin. Allow to cool and harden. Place the green nata de coco and pour in the green gelatin. Allow to cool and harden. Place the white beans and pour in the yellow gelatin. Allow to cool and harden. Chill. Before serving, slice the taho and top on the rainbow jello salad. Pour the arnival. ©2004 www.inq7.net all rights reserved Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2004 Report Share Posted June 10, 2004 From: Jim Ayson To:Coconut Oil Sent: Thursday, June 10, 2004 6:46 PM Subject: Re: Re: Nata de Coco " Nata is borne out of a fruity acid culture. Oh, maybe my observation of my Mom's nata making was correct afterall. Maybe the pineapple chunks were the fruity acid culture.... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2004 Report Share Posted June 10, 2004 > From: Jim Ayson > To:Coconut Oil > Sent: Thursday, June 10, 2004 6:46 PM > Subject: Re: Re: Nata de Coco > > > " Nata is borne out of a fruity acid culture. > > Oh, maybe my observation of my Mom's nata making was correct afterall. Maybe the pineapple chunks were the fruity acid culture.... > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2004 Report Share Posted June 11, 2004 No Darrell, didn't even know that was possible. I will try cooking nata not as a dessert, but as a dish for a meal....won't it melt? Do you think brewer's yeast could take the place of the yeast called for as " starter " ? I understand brewer's yeast facilitates fermentation. I am in RP so i have no problem obtaining unsweetened nata. I understand they are sold in blocks Re: Re: Nata de Coco > > > " Nata is borne out of a fruity acid culture. > > Oh, maybe my observation of my Mom's nata making was correct afterall. Maybe the pineapple chunks were the fruity acid culture.... > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2004 Report Share Posted June 12, 2004 > No Darrell, didn't even know that was possible. I will try cooking nata not as a dessert, but as a dish for a meal....won't it melt? Do you think brewer's yeast could take the place of the yeast called for as " starter " ? I understand brewer's yeast facilitates fermentation. I am in RP so i have no problem obtaining unsweetened nata. I understand they are sold in blocks > > Firstoff I will admit this is mostly uncharted territory for me except for what I've found on internet searches. Browsing through some of the cookbooks in a local bookstore might provide more ideas on whether its used more for cold dishes or hot dishes. I haven't read anything yet which suggests nata dissolves or disappears during cooking. Brewer's yeast may start fermentation, but its the lactic acid bacteria which is said to produce the cellulose fibers. If thats true, if you just used yeast you might get some nice coconut wine but no nata. Do the supermarkets there sell packets of nata starter? You might try emailing somebody at ITDI. Another way would be to obtain some Mother Liquor from someone who makes their own nata in your area and use that as innoculant. Has the storebought nata been heat treated to kill bacteria? If they don't heat treat the unflavored nata there's a chance you could puree some and use it as innoculant. If you can get the pH of the batch below 4.0 as soon as possible using strong vinegar I think it would work. On the other hand, its probably less headache to just buy a block of nata at the store. hehe Darrell Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2004 Report Share Posted June 13, 2004 Darrell, The last sentence suits me fine. They are all over the place here in San Pablo City. hahahaha. Re: Nata de Coco > No Darrell, didn't even know that was possible. I will try cooking nata not as a dessert, but as a dish for a meal....won't it melt? Do you think brewer's yeast could take the place of the yeast called for as " starter " ? I understand brewer's yeast facilitates fermentation. I am in RP so i have no problem obtaining unsweetened nata. I understand they are sold in blocks > > Firstoff I will admit this is mostly uncharted territory for me except for what I've found on internet searches. Browsing through some of the cookbooks in a local bookstore might provide more ideas on whether its used more for cold dishes or hot dishes. I haven't read anything yet which suggests nata dissolves or disappears during cooking. Brewer's yeast may start fermentation, but its the lactic acid bacteria which is said to produce the cellulose fibers. If thats true, if you just used yeast you might get some nice coconut wine but no nata. Do the supermarkets there sell packets of nata starter? You might try emailing somebody at ITDI. Another way would be to obtain some Mother Liquor from someone who makes their own nata in your area and use that as innoculant. Has the storebought nata been heat treated to kill bacteria? If they don't heat treat the unflavored nata there's a chance you could puree some and use it as innoculant. If you can get the pH of the batch below 4.0 as soon as possible using strong vinegar I think it would work. On the other hand, its probably less headache to just buy a block of nata at the store. hehe Darrell Quote Link to comment Share on other sites More sharing options...
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