Saturday, August 21, 2004 Proudly Davao: Sungee & Coco Royale By Marissa S. Te Eng Fo
Tina, a very accommodating, soft-spoken, happily married lady and mother of three sat with me in her office to orient me about all the food products proudly Davao made. I cannot help but really be proud of being from Davao after such a company, diversified family owned Dacon Corporation, (with business interests in construction, agriculture, rural banking, real estate, coal mining and food processing), have gone into great lengths to produce top caliber food products.
SAC-FPD has received several awards: a finalist during the 15th Golden Shell Awards of Excellence in Export 1999 and in October 2001, a Gawad Awardee for outstanding agri-achievers in the category of outstanding high value commercial crops processor. SAC-FPD is sold under the brands SunGee and Coco Royale.
SunGee and Coco Royale are marketed in different parts of the world namely the United States, Japan, Hongkong, Korea, Australia, Taiwan and recently being sold in France.
The company has been invited to join several food shows such as the recent International Food Exhibit in Manila, , Natural products expo in the USA, Foodex Japan, South China Food Expo in Guangzhou, Food show in Shanghai, selling mission in Taipei and Hongkong, and all the national food shows in the Philippines.
The products are Halal certified and Tina is now working on its HACCP (Hazard Analysis Critical Control Points) certification which is a requirement in penetrating the European market.
Free from preservatives, the products are of premium quality, to name a few: coco milk and cream; durian, mango and coco jams; tropical fruit syrups; coco chips; lanah and thera virgin coconut oil; and the birth of a very recent product coconut flour.
Lanah is great as skin moisturizer or great for the hair or for spa use while the coco flour if to be used as an add-on to bread flour helps prevents the risk of colon cancer. Why? Studies show that the fiber in coconut flour sits on the lower part of the colon thus gives that cleansing effect.
Let me share some recipes:
PAN DE SAL
Ingredients:
1.900 kg bread flour
0.100 kg SunGee coconut flour
30 g Iodized salt
40 g Instant yeast
300 g sugar
20 g Olympial soft (bread improver)
100 g Powder milk
50 g butter
50 g shortening
1 pc egg
1 kg cold water
10 g vanilla
Procedure:
1. Weigh all ingredients. Mix bread flour, SunGee coconut flour, powdered
milk, slat, yeast, butter and egg.
2. Put in a dough mixer, then add the shortening gradually.
3. Dissolve the sugar gradually to the dry ingredients. Add vanilla.
4. Mix the dough for 18 minutes or until smooth and elastic.
5. Cut into 4 equal parts. Rest for 30 minutes.
6. Roll evenly (baston) then roll in bread crumbs. Cut onto desired size.
1&1/2 inch (cut in upper right position).
7. Put in tray and proof for 45 minutes.
8. Bake in 150oC (300oF) for 15 minutes.
Yield: 112 pcs about 30 grams each.
SPICY CHICKEN WITH COCONUT AND LEMONGRASS
Ingredients:
500 gms lean chicken, sliced thinly
2 tbsp oil
1 pc onion chopped
1 pc lemongrass, 2" long, shredded
2-3 small chili, seeded and finely chopped
1 tbsp shrimp paste
1 can SunGee coconut milk
1 1/4 cups chicken stock
1 tsp peotraco caster sugar
juice or lemon
cilantro for garnish
Procedure:
1. Heat oil; add onions, lemongrass, chilies and shrimp paste.
2. Add chicken, SunGee coconut milk, chicken stock, sugar and lemon juice.
3. Let boil then simmer for 15-20 minutes.
4. Transfer chicken to a serving dish and garnish with cilantro.
MACAROONS
Ingredients:
1 can condensed milk
3 pcs eggs, well beaten
1/4 cup butter, melted
1/2 cup sugar
3/8 cup all purpose flour
1/8 cup SunGee coconut flour
2 cups desiccated coconut
1 tsp vanilla
2 tsp baking powder
Procedure:
1. Mix together all ingredients until well blended.
2. Pour mixture into paper bake cups. Fill up only to 1/2 full of the paper cup to avoid overflow during baking.
3. Place on baking sheet and bake in pre-heated oven (350oC) for 15-20 minutes.
Yield: 100 pcs.
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