Soy sauce is one of the most important condiments that Filipinos cannot live without. It’s the primary ingredient to the ever popular adobo dish. And I bet you even have a favorite commercial brand that you can readily get from the supermarket or the nearest sari-sari store. But, how about trying to make your own version of soy sauce? From coconut water, I mean.
There are significant bases why a coconut tree is called ‘the tree of life’. From its roots to the utmost tip of its leaves, you will surely find some good uses of a coconut. It provides several health benefits to mankind, as well as hefty economic returns to those who cultivate it.
But, perhaps not many people are yet aware of the full potentials of coconut. Take for example the coconut water. Even if most of us know of the amazing health benefits of this refreshing drink, it was only recently discovered that coconut water can also make a tasty and delightful condiment that can even be turned into an income-generating resource. In fact, many coconut farmers today still discard this fluid when they do copra production.
Recent studies have found that coconut water can make very good substitute for the soybean-based sauce. It is very easy to prepare, too. You just collect a liter of coconut water and sift the tiny particles away. Boil the coconut water in a pan for an hour or until the liquid thickens and turned dark. Then, remove it from the fire. Once cool, you may transfer your coconut soy sauce to a bottle container for proper storage.
That’s all it takes to make a healthy home-made condiment!
Aside from being healthy, coconut soy sauce, or coco toyo, does not necessarily have to contain preservatives; and it can last for around six months. It also does not require any additive to enhance its flavor because its natural taste is delicious enough.
Not only that! You may even want to market it. It does not require huge capital to start a coco toyo business. Besides, it is now high time that we should turn to healthy eating habits and lifestyle.
Here is how to make “coco toyo”. [Acknowledgement to Ms. Karren M. Verona, Executive Producer of Agri Tayo Dito TV program on ABS-CBN, who supplied this procedure]
2 liters coconut water (Be sure that it is fresh and from any foreign particles)Procedure:
- Put the coconut water into a pre-heated pan.
- Stir it constantly for about 10 minutes.
- Cover the pan and let boil. Leave for 20 – 25 minutes.
- Stir the coconut water again. This time the water must have already changed color from clear to light brown.
- Wait until the water becomes caramelized (or black). Let cool, and store it in a clean bottle or other container.
See also Coconut water