Friday, February 24, 2012

Health Benefits of Corn

Corn, one of the most popular and versatile vegetables, is also a good source of several nutrients. Corn is a low-fat complex carbohydrate that deserves a regular place on any healthy table. These high-fiber, fat-fighting kernels of goodness are also hearty and satisfying.
Health Benefits of Corn

This popular food is high in fiber. In fact, it's notoriously hard to digest. But its insoluble fiber is tops at tackling common digestive ailments (like constipation and hemorrhoids) by absorbing water, which swells the stool and speeds its movement.

Corn is a surprising source of several vitamins, including folic acid, niacin, and vitamin C. The folic acid in corn is now known to be an important factor in preventing neural-tube birth defects. It's just as important in preventing heart disease, according to studies that show folic acid can prevent a buildup of homocysteine, an amino acid, in the body. Long-term elevation of homocysteine has been linked to higher rates of heart disease; folic acid helps break it down.


Wednesday, February 22, 2012

Tinolang Lapu-lapu

Here is another recipe that I would like to share with you. I cooked this for lunch today. It is very easy to prepare. My wife loves to eat any soup recipe. Since I was off for work today, I thought of preparing this for my wife since she has only few minutes to stay home for lunch. .

Tinolang Lapu-lapu (red groper fish) is a very nutritious clear fish broth. Tinolang lapu-lapu serves best when it is still hot and the fish belongs from the freshest catch of the day. Aside from the terrific taste and aromatic smell, the dish has plenty of nutrients and vitamins that we can get from it which would play a vital role to our body.


1/2 kilo of Lapu-lapu fish
8 pcs of spring onion
3 pcs of lemon grass
ginger (optional)
2 medium size tomato
1 small size patola (lufa sponge gourd)


Clean the fish. In a pot bring to a boil 6 cups of water, add spring onion and tomato (you can also add tanglad and ginger if available) then simmer for 3 to 5 minutes. Add in the fish and continue to simmer for 5- 8 minutes in medium heat. Season it with salt to taste and magic sarap seasoning (if available). Add 1/2 teaspoon of monosodium glutamate Cook until fish is already cooked. Serving is good for 4 persons.

Crispy Pata

This is my favorite recipe. I usually cook this on week ends especially when my friends are around. Here is my own version of crispy pata. I would like to share it with you.


1 kls pork leg
1 kls cooking oil
1 tspn black pepper powder
1 clove garlic
1 sachet/ 7g ginisa mix (flavor seasoning mix)
1/2 tspn monosodium glutamate

Precedure :

Wash the pork leg carefully. Put it in the casserole/ pressure cooker and add 6 cups of water and boil it til tender. Separate the pork leg from the boiled water and keep it cool. Mix all the ingredients except the cooking oil. Put the frying pan into the stove until it becomes hot. Pour the cooking oil. Then put the cooked pork leg into the frying pan and cover it. Turn over the pork leg to cook the other part of the leg and cover it. You will know that it is already cooked and crispy once you will no longer hear a sound of the cooking oil.from the pan.   

Monday, February 20, 2012


Picadillo is one of the favorite dishes of my wife. I make sure I cook this dish for at least twice a month. 


  • 2 tablespoons of oil
  • 400 grams of lean beef mince
  • 1 onion
  • 1 to 2 cloves of garlic
  •  tomatoes
  • 1 red bell pepper
  • 1/2 tablespoon ground black pepper
  • 600 grams of potatoes cut into cubes
Peel the onion and garlic, finely chop the onion, and crush the garlic cloves. In a large pan or saucepan heat the oil. Add the garlic til light browned. Add the onion, tomato, red bell pepper and mince and  stir through.Cook over a medium heat and  cover it.Then add the potatoes, soy sauce, and salt to taste.Stir it occasionally. Barely cover the mixture. Add magic sarap, pepper and monosodium glutamate. Servings is good for 4 persons.

How to prepare Ginisang Pako


For the ingredients, you only need garlic, onion, tomato, pako (edible fern) and 200 grams of fish.


Fry the fish til cooked, then set aside. Prepare the pako by cutting the young leaves portion of the fern. Heat the frying pan and pour 4 tablespoons of cooking oil. Add the garlic til brownish. Then add the sliced onion and tomato and the fried fish. Then add the pako. Cover the pan while cooking for about 20 seconds. Then add 1 sachet of seasoning like magic sarap, soy sauce and monosodium glutamate. Mix it gently til the pako turns tender. Serve it while it is hot. 

Saturday, February 18, 2012

Nutritional Benefits of Pako (Edible Fern)

Most of us would think that ferns are just ornaments used for floral arrangement. You can see ferns in most gardens and they grow as fast as the grass. But who would have thought that this fern can actually become edible. In our country, we call fern as pako. 

Pako has the scientific name of Athyrium esculentum. It belongs to family of fern. The very common use is for different vegetable cookings like adobo and ginisa. It can also be served as salad.

Pako is a good source of calcium, phosphorus, iron and vitamin B. Decoction of rhizomes, young leaves and sugar is good for haemoptysis and for ordinary coughs.

Tuesday, February 14, 2012


Ingredients :

1 pc pork leg 1 and 1/2 kls
1/2 cup cooking oil
1 clove union
1 can pineapple slice
1/2 bottle catsup
1 pouch tomato sauce
1/4 pouch tomato paste
4 tbsp soy sauce
1/2 tbsp black pepper powder
3 tbsp sugar
1/2 monododium glutamate
1 pc red bell pepper
salt to taste

Procedure :

Put the pork leg into the pressure cooker/ casserole with 6 cups of water. Then boil it until tender. and separate the pork leg into its boiled water. Use the frying pan. Heat the frying pan, Pour the cooking oil into the pan until it is hot. Saute the garlic until light brown, then add the onion and red bell pepper and put the pork leg. Add soy sauce, black pepper powder, and tomato sauce then cover. Stir it well,  then put the pineapple slice, catsup, tomato paste, cover it and stir it occasionally. And add salt to taste, sugar, and the monosodium glutamate when the sauce turn to sticky. Serve while it is hot.

Sunday, February 12, 2012

Arroz Caldo

When I woke up this morning, the sun is not shining. The water was so cold. But I have to do things especially it's a working day. I prefer to choose my breakfast that makes me satisfied. The most delicious one that can benefit my body and that can help me survive especially my work in the Office. My breakfast is arroz caldo.

Sweet and Sour Pork Ribs Adobo

When i passed by my favorite restaurant this afternoon, after having an exercise. I saw a display of pork ribs adobo in their stall. So i decided to cook it in my own version. I immediately went to the supermarket were in few meters away to my favorite restaurant to buy pork ribs and ingredients. When I arrived home, I prepare the ingredients for my recipe.

These are the ingredients:
1 kilo of pork ribs
1/4 tbsp black pepper
1/4 tbsp monosodium glutamate
5 tbsp soy sauce
3 tbsp vinegar
1/2 cup of cooking oil
3 tbsp brown sugar
salt to taste

Wash the pork ribs very well. Put it in the casserole. Add 1 cup of water, garlic, black pepper and let it boil until tender. Remove the cooked ribs and put it in the frying pan mix it with soy sauce, vinegar, salt, brown sugar, monosodium glutamate and cooking oil. Cover the frying pan and stir it occasionally until it sticky and brownish. Serving is good for 4 persons.

Saturday, February 11, 2012

Pork Liver Adobo

Last night i was craving for a pork liver adobo. So i left early this morning to buy a kilo of pork liver in the market. I decided to cook it for breakfast. Here is how i prepared and cooked it.

1/2 kilo of pork liver
1 pc red bell pepper
1 clove union
1/2 tbsp black pepper
1/2 tbsp monosodium glutamate
4 tbsp soy sauce
6 tbsp vinegar
salt to taste
6 tbsp cooking oil

Slice the pork liver into desired sizes. Mix it well with black pepper, vinegar, soy sauce, monosodium glutamate. Heat the frying pan. Pour the cooking oil into the pan until it is hot. Saute the garlic until it turns to light brown, then add the union and red bell pepper, and mix the prepared mixture of pork liver and seasonings. Cover the pan, mix it ones in a while with a very low heat. Until the sauce becomes sticky and brownish. Serve while it is hot.

Fish Ceviche


Make sure that the fish is fresh. Wash half kilo of fish properly. Remove the intestine and bones. Cut the fish into your desired sizes. Separate the heads of the fishes. Set aside the raw fish and have it chilled for 5 minutes. While preparing for the seasoning.

In a separate bowl mix 8 tablespoon of vinegar, a clove of onion, ginger cut into small cubes, a quarter teaspoon of monosodium glutamate, and 2 tablespoon of lemon juice. add salt to taste.

Get the chilled raw fish from the refrigerator. And mix it well with the prepared seasoning.

Then serve.