Saturday, March 31, 2012

Chicken Sotanghon Soup

Ingedients :

1/2 kilo fresh chicken
200 grams sotanghon/noodles
250 grams cabbage
1 sayote/ christophine
1 carrots
1 onion/ minced
1  tomatoe/ minced
1 garlic/ minced
3 tbsp soy sauce
1 tspn black pepper powder
1 tbsp monosodium glutamate
4 tbsp cooking oil

Procedure :

Wash the fresh chicken meat well.slice it to your desire sizes. Heat the casserole in the stove in medium heat.  Pour it with cooking oil and saute garlic until light brown, add onion, tomatoe and chicken meat then cover it. After a minute put 10 cups of warm water then cover. Let it boil for almost 10 minutes and add the  carrots, sayote, and  seasonings. When carrots and sayote turn to tender put cabbage and  sotanghon and stir it softly until it's tender and serve it while hot.

Health benefits of Ginger

  1. Ginger has carminative properties (anti spasmic) and can be used to calm in upset stomach, providing relief for the relief of bloating and gas.
  2. The intake of ginger helps stimulate the secretion of mucus, quieting your cough and soothing any scratchiness I your throat.
  3. Ginger has been proven (in multiple studies) to treat feelings of nausea, particularly in the form of seasickness, morning sickness, motion sickness and as a side effect of chemotherapy.

Ginataang gulay at daing

Ingredients :

250 grams dried fish
500 grams squash
300 grams egg plant
300 grams okra
bunch of malunggay
2 pcs coconut
3 pcs lemon grass
2 cloves onion
2 pcs tomatoe

Procedure :

Add 1 cup of water into the desiccated coconut and wring it. Use strainer to separate the coconut milk from the desiccated coconut and set aside. Add 4 cups of water and follow the same procedure to have another extracted coconut milk. Grilled the dried fish and wash it. Put all the ingredients into the casserole including the dried fish and use the second extracted coconut milk to cook on it. When the vegetables turn to tender add seasoning to taste. Pour the last coconut milk. After a minute of boiling serve it while hot.

Thursday, March 29, 2012

10 Health Benefits of Bananas

Bananas have a lot of health benefits, but we are aware of only very few. Shall we take a look at the health benefits of banana? These benefits include bowel regulation, reduce stress, heart diseases, depression, menstrual pains, anemia, increase in brain power. Know more health benefits of banana here.

1. Bananas regulate the bowel system: Are you suffering from constipation? The best solution to constipation is eating a banana a day. This is one of the major health benefits of bananas. Bananas are rich in fiber that helps in regulating the bowel functions.
2. Bananas reduce the risk of heart diseases and blood pressure: You might be surprised to hear this health benefit of bananas; yes, bananas reduce the risk of heart diseases as well as lowers blood pressure levels. How? Bananas are rich in potassium, which is very vital for the muscle contraction and proper functioning of the heart and nervous system. Do you know how much of potassium is required a day? It is just 4g and you get this by eating a banana. Isn’t this health benefit of banana amazing?
3. Bananas reduce depression: Tryptophan acids are present in bananas and these help in reducing depression and thereby improve your mood. Studies show that bananas are also helpful in reducing stress levels. In this age of stress, this health benefit of banana is truly great.
4. Eat bananas for healthy bones: What do you require for healthy bones? One requires calcium for healthy bones, am I right? Probiotic bacteria help in absorbing calcium and increasing the digestive ability. This helpful bacterium is present in bananas. Green bananas are especially helpful in absorbing calcium.
5. Reduce menstrual pains with bananas: Do you get menstrual pains? Majority of the women folk take pills to reduce menstrual pains. Rather taking these pain killers eat a banana. Bananas are rich in vitamin B6 that helps in regulating blood glucose levels. This helps in balancing your overall mood and hence reduces menstrual pains. I found this health benefit of banana very useful. How about you?
6. Bananas help ulcer patients: Another major health benefit of bananas is their capability of fighting intestinal disorders. Eating a raw banana reduces irritation in the stomach and reduces the effect of over acidity.8. Quit smoking by eating bananas:Another amazing health benefit of banana is that it helps people who wish to quit smoking. Smokers have a high level of nicotine; minerals in banana like potassium and magnesium and vitamins B6 and B12 help in reducing nicotine. Smokers, take a note of this and quit smoking by taking bananas.
9. Bananas increase brain power: A survey was conducted very recently among 200 students at a school in Middlesex. They were given bananas along with their normal diet for their breakfast, break and lunch. Research proved that potassium in bananas helped to increase their mental alertness and boost brain power. Remember this health benefit of banana and make your child eat a banana everyday to score high in studies.

10. Reduce itching of mosquito bites with bananas: What do you normally do when there is an itching or swelling due to mosquito bites? We go in for creams that reduce itching and swelling. Rather using these creams, use banana peels. Rub the itching or swelling area with the inside of banana peels and see for yourself how soon you get relief from mosquito bite itching or swelling.
With these health benefits of bananas, I am sure everybody will now start to grab bananas and there will be acute shortage of bananas.

Wednesday, March 28, 2012

Antioxidant benefits of chili pepper fruit and leaves

I read an interesting article about chili pepper from Dr. Rodriguez, Professor from the Institute of Chemistry, University of the Philippines. Her article detailed the promising health and wellness benefits of fruits and vegetables and I want to focus strictly on Peppers. According to Dr Rodriguez, photochemical are what help people stay healthy. Phytochemicals are chemical compounds that occur in fruits, vegetables and other plant species consumed by man.  These naturally-occurring compounds which act as anti-oxidants capable of metabolizing free-radicals in the body that can cause cell death.
In chili pepper, carotenoids and phenolic acids are the phytochemicals that can be derived from its leaves and fruits. The potential disease-preventive mechanisms of pyhytochemicals in fruits and vegetables and their constituents are not limited to antioxidant activity alone.  The phytochemicals can also act in the modulation of detoxification enzymes, stimulation of the immune system, alteration of cholesterol mechanism, and blood pressure reduction.clip_image001
My wife grows the most common species of chili peppers in our garden. She utilizes the fruit and leaves from all varieties in preparing culinary dishes. The capsicum frutescens is my favorite and is one species of chili pepper that has the potential to reduce the risk of cancer, cardiovascular diseases, cataracts, and macular degeneration. The labuyo fruit was earlier utilized as a herbal plant to ease arthritis and rheumatism and is suppose to be an effective cure for dyspepsia, flatulence, and toothache.
The leaves and fruits both can both be consumed in a variety of culinary dishes. The leaves, freshly picked from our garden and cooked in soups or stir fry dishes are one of my summer favorites. Leaves should be added during the last 3 or 4 minutes of cooking. Capsicum may cause stomach irritation. Should not be taken during pregnancy and lactation.
All hot chili peppers contain photochemical know as capsaicinoids. Here is some interesting information:
Capsaicin was shown, in laboratory settings, to cause cancer cell death in rats.
Research in mice shows that chili (capsaicin in particular) may offer some hope of weight loss people suffering from obesity.
Researchers used capsaicin from chilies to kill nerve cells in the pancreases of mice with Type 1 diabetes, thus allowing the insulin producing cells to start producing insulin again.
Research in humans found that “after adding chili to the diet, the LDL, or bad cholesterol, actually resisted oxidation for a longer period of time, (delaying) the development of a major risk for cardiovascular disease.
Researchers found that the amount of insulin required to lower blood sugar after a meal is reduced if the meal contains chili pepper.
Chili peppers are being probed as a treatment for alleviating chronic pain.
Spices, including chili, are theorized to control the microbial contamination levels of food in countries with minimal or no refrigeration.
Studies found that capsaicin could have an anti-ulcer protective effect on stomachs infected with H. pylori by affecting the chemicals the stomach secretes in response to infection.
By combining an anesthetic with capsaicin, researchers can block pain in rat paws without causing temporary paralysis. This anesthetic may one day allow patients to be conscious during surgery and may also lead to the development of more effective chronic pain treatments.
Here are seven reasons to turn up the heat in your next meal.
The main reasons you should include chili fruit and leaves in your diet.
Fight Cancer: Studies have shown that capsaicin causes cancer cells to commit suicide.
Pain Relief: A topical form of capsaicin can be used to treat osteoarthritis pain. Studies have found that capsaicin both relieves and prevents cluster headaches, migraine headaches and sinus headaches.
Sinusitis and Congestion Relief: Capsaicin has potent antibacterial properties that fight and prevent chronic sinus infections, or sinusitis. Because it is hot, it also helps to stimulate secretions that help clear mucus form your nose, which relieves nasal congestion. May also help relieve sinus=related allergy symptoms.
Fight Inflammation: Capsaicin is an anti-inflammatory agent. It has the potential for treatment for arthritis, psoriasis and diabetic neuropath.
Intestinal Diseases: Capsaicin may lead to a cure for inflammatory bowel disease (IBD). The substance can help bacteria, which can help prevent stomach ulcers.
Lose Weight: Capsaicin is a thermogenic agent which increases metabolic activity. This helps to burn calories and fat.
Heart Protection: Capsaicin may help protect your heart by reducing cholesterol, triglycerides and platelet aggregation. It may also help to dissolve fibrin, which is necessary for blood clots to form. Many cultures around the world use hot peppers in their food and have significantly lower rates of heart attack and stroke than cultures that do not.
I will end this article with some information I just found out about “How Hot is your Pepper”.
Hot peppers’ heat is measured using the Scoville Heat Scale. While pure capsaicin measures in at over 16 million Scoville Units, most popular varieties rank around 30,000. Bell peppers make up the baseline, at zero Scoville Units. While the habanero pepper was once thought to be the hottest pepper, measuring in at 300,000 units, an Indian chili pepper called Naga Jolokia was tested in 2000 and received a searing score of 855,000 units! Most recently, a friend of mine provided me with a pepper extract that has a scoville rating of 1 Million?

Tuesday, March 27, 2012

Health Benefits of Apple

Bone Protection
French researchers found that a flavanoid called phloridzin that is found only in apples may protect post-menopausal women from osteoporosis and may also increase bone density. Boron, another ingredient in apples, also strengthens bones.

Asthma Help
One recent study shows that children with asthma who drank apple juice on a daily basis suffered from less wheezing than children who drank apple juice only once per month. Another study showed that children born to women who eat a lot of apples during pregnancy have lower rates of asthma than children whose mothers ate few apples.

Alzheimer's Prevention
A study on mice at Cornell University found that the quercetin in apples may protect brain cells from the kind of free radical damage that may lead to Alzheimer's disease.

Lower Cholesterol
The pectin in apples lowers LDL ("bad") cholesterol. People who eat two apples per day may lower their cholesterol by as much as 16 percent.

Lung Cancer Prevention
According to a study of 10,000 people, those who ate the most apples had a 50 percent lower risk of developing lung cancer. Researchers believe this is due to the high levels of the flavonoids quercetin and naringin in apples.

Breast Cancer Prevention
A Cornell University study found that rats who ate one apple per day reduced their risk of breast cancer by 17 percent. Rats fed three apples per day reduced their risk by 39 percent and those fed six apples per day reduced their risk by 44 percent.

Colon Cancer Prevention One study found that rats fed an extract from apple skins had a 43 percent lower risk of colon cancer. Other research shows that the pectin in apples reduces the risk of colon cancer and helps maintain a healthy digestive tract.
Liver Cancer Prevention
Research found that rats fed an extract from apple skins had a 57 percent lower risk of liver cancer.

Diabetes Management
The pectin in apples supplies galacturonic acid to the body which lowers the body's need for insulin and may help in the management of diabetes.

Weight Loss
A Brazilian study found that women who ate three apples or pears per day lost more weight while dieting than women who did not eat fruit while dieting.

Monday, March 26, 2012

Tortang Dilis (Long-Jawed Anchovy Omelette)

Ingredients :

1/2 kilo dilis(long-jawed anchovy)
2 pcs. egg
5 cloves garlic, minced
1 onion, minced
2 tbsp flour, (corn starch)
1/2 tspn black pepper powder
monosodium glutamate (vetsin)
cooking oil

Procedure :

Wash the long-jawed anchovy(dilis) and drain it in the separate plate. Mix all the ingredients well and add salt to taste except the oil. And put the drain anchovy(dilis) into mixed ingredients. Heat the frying pan and pour the cooking oil. Then fry the mixed anchovy(dilis) by using the tablespoon as your measurement to your desired sizes. Let it turn into light brown. And serve it while it is hot.

Friday, March 23, 2012

Crispy Chicken Adobo

For a 1/2 kilo fresh chicken, cut the chicken into your desired sizes. Marinate it with the following : 6   tbsp vinegar, 4 tbsp soy sauce, 1 tsp black pepper powder, garlic, salt to taste and vetsin.

Heat the frying pan with medium heat. Pour 1/2 cup of cooking oil. Add the marinated chicken with its sauce and cover it. Stir occasionally until the chicken meat turns to brown. Serve it while it is hot.

Tuesday, March 20, 2012

Health Benefits of Chicken

Nutrients in
4.00 oz-wt (113.40 grams)
Nutrient%Daily Value


vitamin B377.7%



vitamin B634%



Calories (187)10%

Health Benefits

Chicken is rated as a very good source of protein, providing 67.6% of the daily value for protein in 4 ounces. The structure of humans and animals is built on protein. We derive our amino acids from animal and plant sources of protein, then rearrange the nitrogen to make the pattern of amino acids we require.

A Very Good Source of Protein

People who are meat eaters, but are looking for ways to reduce the amount of fat in their meals, can try eating more chicken. The leanest part of the chicken is the chicken breast, which has less than half the fat of a trimmed Choice grade T-bone steak. The fat in chicken is also less saturated than beef fat. However, eating the chicken with the skin doubles the amount of fat and saturated fat in the food. For this reason, chicken is best skinned before cooking.

Protein Protects Against Bone Loss in Older People
Studies show that some sections of the population, especially older people, have poor protein intake. But protein may be important in reducing bone loss in older people. In one study, the 70- to 90-year-old men and women with the highest protein intakes lost significantly less bone over a four-year period than those who consumed less protein. Animal protein, as well as overall protein intake, was associated with preserving bone.

With data from 615 participants in the Framingham (MA) Osteoporosis Study, researchers examined the relationship between protein intakes in 1988-1989 and changes in bone mineral density four years later. They accounted for all factors known to increase risk of bone loss.

Participants who reported the lowest daily protein intakes—roughly equivalent to half a chicken breast—had lost significantly more bone in the hip and spine four years later than those with the highest intakes—equivalent to about 9 ounces of steak and 1 cup of tuna salad. The group with the next lowest intake—equivalent to about 2 cups of cottage cheese—also lost significantly more bone than the highest protein intake group, but only at the hip.

Chicken's Cancer-Protective Nutrients

Chicken is an excellent source of the cancer-protective B vitamin, niacin. Components of DNA require niacin, and a deficiency of niacin (as well as other B-complex vitamins) has been directly linked to genetic (DNA) damage. A four-ounce serving of chicken provides 78% of the daily value for niacin.

Chicken is also a very good source of the trace mineral,selenium. Selenium is of fundamental importance to human health. It is an essential component of several major metabolic pathways, including thyroid hormone metabolism, antioxidant defense systems, and immune function. Accumulated evidence from prospective studies, intervention trials and studies on animal models of cancer have suggested a strong inverse correlation between selenium intake and cancer incidence.

Protect against Alzheimer's and Age-related Cognitive Decline

Research published in the August 2004 issue of the Journal of Neurology, Neurosurgery and Psychiatry indicates regular consumption of niacin-rich foods like chicken provides protection against Alzheimer's disease and age-related cognitive decline.

B vitamins for Energy

Chicken is not only an excellent source of niacin, but is also a good source of vitamin B6. This particular mix of B-complex vitamins makes chicken a helpful food in supporting energy metabolism throughout the body, because these B vitamins are involved as cofactors that help enzymes throughout the body guide metabolic reactions.

Both of these B vitamins are important for energy production. In addition to its DNA actions, niacin is essential for the conversion of the body's proteins, fats, and carbohydrates into usable energy. Niacin helps optimize blood sugar regulation via its actions as a component of a molecule called glucose tolerance factor, which optimizes insulin activity. Vitamin B6 is essential for the body's processing of carbohydrate (sugar and starch), especially the breakdown of glycogen, the form in which sugar is stored in muscle cells and to a lesser extent in our liver. A four-ounce serving of chicken supplies 78% of the daily value for niacin and 34% of the DV for vitamin B6.

Vitamin B6 for Cardiovascular Health

In addition to its role in energy metabolism, vitamin B6 plays a pivotal role as a methyl donor in the basic cellular process ofmethylation, through which methyl groups are transferred from one molecule to another, resulting in the formation of a wide variety of very important active molecules. When levels of B6 are inadequate, the availability of methyl groups is also lessened. One result of the lack of methyl groups is that molecules that would normally be quickly changed into other types of molecules not only do not change, but accumulate. One such molecule, homocysteine, is so damaging to blood vessel walls that high levels are considered a significant risk factor for cardiovascular disease. As noted above, 4 ounces of chicken will supply about one-third (32.0%) of a person's daily needs for vitamin B6.

Sunday, March 18, 2012

Chicken Liver Adobo with Hard Boiled Egg

1/2 kilo chicken liver
1/2 dozen egg
1 pc red bell pepper
1 clove onion
1/2 tbsp black pepper
1/2 tbsp monosodium glutamate
4 tbsp soy sauce
6 tbsp vinegar
salt to taste
6 tbsp cooking oil

Boil the egg for about 10 minutes and peel it. Wash the fresh chicken liver. Mix it 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 chicken liver and the seasonings. Cover the pan, put the peel egg and  mix it ones in a while with a very low heat until the sauce becomes sticky and brownish. Serve while it is hot.

Saturday, March 17, 2012

Health Benefits of Squid

Squid as food are prepared in different ways in different countries. It can be grilled, added to various cooking preparations including pasta, or fried in cooking oil either plain or battered and served with a choice of dips including lemon, ketchup, mayonnaise, olive oil, and soy sauce.

 For every 3 oz (85 g) of cooked squid, these are some of the nutrients and health giving goodness it does to the body

1.       Helps the body  absorb and utilize iron (copper)
Squid can provide the body with 90% of copper, a trace mineral which plays a role in the absorption, storage and metabolism of iron and the formation of red blood cells (RBC). Copper deficiency may show in the form of anemia.
2.        Lowers inflammation (selenium)
rheumatoid arthritis have low selenium levels in their blood. In addition, selenium is also an antioxidant which may help relieve symptoms of arthritis by controlling free radicals. Squid contains 63% of selenium.
3.       Helps maintain healthy skin, muscles, hair and nails (protein)
Protein is one of the essential nutrients that the human body needs to keep it healthy. It has many health benefits, one of the most important is keeping the skin, muscles, hair and nails in top shape. Good sources of complete protein come from animals and that includes the squid.
4.       Helps ease migraine headaches (vitamin B2)

Squid are rich in vitamin B2 (riboflavin), a nutrient which several studies have shown lowers the frequency and duration of migraines. Although findings were preliminary, research data suggest that riboflavin supplementation may be a good addition to migraine prevention treatment.
5.        Builds bones and teeth (phosphorous)
Just like fish and shrimps, squid is also packed with the mineral phosphorus. Phosphorus aids calcium in building bones and teeth.
6.       Helps lower risk of heart disease (vitamin B12)
Squid are good sources of vitamin B12, one of the nutrients which have shown to lower homocystein levels in the body. Individuals with elevated homocystein levels have shown to have higher rates of stroke, heart attack and death from heart disease compared to those with normal levels.
7.       Helps stabilize blood sugar levels (vitamin B3)
Eating these marine cephalopods may helps stabilize sugar levels with the help of their supply of vitamin B3.
8.       Boost immune system (zinc)
Squid are good sources of zinc. Individuals who are deficient in zinc have shown to be susceptible to a range of infectious organisms.
9.       Relaxes nerves and muscles  (magnesium)
Squid is a good source of magnesium called the “smoothie mineral” because of its ability to relax nerves and muscles.
10.   Helps lower blood pressure level.
Being a good source of potassium, squid helps regulate blood pressure levels.
In addition to the 10 nutrients mentioned above, squid also contains vitamin C, folate, calcium, iron and manganese.
Cholesterol alert
If you’re watching your cholesterol intake, you should consider moderating your squid consumption as this cephalopod contains one of the highest cholesterol content among seafoods at 221 mg or 74% for every 3 oz serving size.

Adobong Pusit (squid in adobo sauce)

Squid can be cooked in different ways. One of my favorite squid recipes is adobong pusit. Since it's week end, I decided to cook my own version of squid in adobo sauce.For me, this recipe helps rejuvenate myself from a week long stress from work because of its many health benefits.

Procedure :

Wash 1 kilo of squid(pusit) very well and remove the intestine. Slice the squid into your desired sizes. Marinate it with 1/2 cup of vinegar, 1/4 cup soy sauce, 1 tspn black pepper powder, salt to taste, and 1 tspn monosodium glutamate/vetsin for about 5 minutes. In a skillet, sauté garlic until brown and add onion. When onion becomes translucent, add the marinated squid and its sauce with medium heat. Cover it with occasional stirring. After 10-15 minutes when sauce becomes sticky and light brown. Put it in the serving bowl and serve it.

Thursday, March 15, 2012

Camote Tops Salad

Trim a bunch of camote tops and rinse with top water.Put it in a casserole and add 1/2 cup of water. Set the stove in medium heat and let it boil for about 2 minutes. Drain. Transfer it to a serving dish. Garnish it with 1 clove of sliced onion, tomato and ginger.  
Add 6 tbsp. of vinegar and bagoong (fish sauce) to taste. Mix well and serve.

Why is it important to eat camote tops?

I  love to eat camote tops (talbos ng kamote) because of its health benefits.  
Camote tops have the highest content of total polyphenolics among other commercial vegetables studied.
Contain protein, dietary fiber, lipid, and essential minerals and nutrients such as calcium, phosphorous, magnesium, sodium, potassium, sulfur, iron, copper, zinc, manganese, aluminum and boron.
Important sources of vitamin A, thiamin, riboflavin, niacin and ascorbic acid.”
Excellent sources of antioxidative compounds, mainly polyphenolics, which may protect the human body from oxidative stress that is associated with many diseases including cancer and cardiovascular diseases.
Promotes good health especially to people who were ill or who had undergone a medical treatment.  

Tuesday, March 13, 2012

Shrimp Adobo


  • 1 kilo. fresh shrimps (med size), unshelled
  • 1/2 cup vinegar
  • 1/4 cup water
  • 5 cloves garlic, minced
  • 1 tbsp. salt
  • 1 red bell pepper
  • 1 tsp. pepper
  • 1/4 cup oil
  • 1 tbsp. sugar
Procedures :
  1.  Wash shrimps, cut off whiskers and drain.
  2. Place in a pan and add all theingredients except the oil and sugar.
  3. Cook shrimps for about 5 minutes.
  4. Drain the shrimps with the garlic. Reserve the sauce.
  5. In a frying pan, heat oill. Stir-fry shrimps and garlic.
  6. Add the reserve sauce and stir to combine.
  7. Add sugar then simmer until sauce thickens.
  8. If you want a spicy adobo, add 1 tbsp. hot sauce (or 1-2 minced hot pepper).

Monday, March 12, 2012

Stingray Meat with Coconut Milk

Slice stingray ( pagi fish)  into your desired sizes. Add 1/2 cup water, ginger, onion, garlic, at into your desired sizes. Put  it in a casserole  with 1/2 cup of vinegar, onion, garlic, ginger, tomato, powdered black pepper, siling labuyo ( green pepper)  and lemon grass. Set the fire into medium heat.

After 15-20 minutes, add seasonings - vetsin (mono sodium glutamate), salt to taste and the coconut milk. Let it boil for 2 minutes. Serve it while it is hot.

 Serve it while it is hot.

Sunday, March 11, 2012

Health Benefits of Stingray Meat

Stingray belongs to a family of bottom dwelling rays having a long, whip like tail bearing one or more serrated venomous spines. Stingray is also called stingaree. Although stingray belongs to protected specie in the Philippines, it is not listed in endangered category of marine species strictly prohibited by law for any commercial use and for other purposes. But just the same, fishermen were advised not to over-catch the stingray family in their fishing activities, otherwise they will be in endangered list soon enough.
Stingray meat has no exact food properties but it was said that it has 20% protein with a little of mercury which is usually found in marine species like tuna, salmon etc. Nevertheless, stingray meat offers a savory dish one cannot resist even those with discriminating taste buds.

Saturday, March 10, 2012

Pinaksiw na Danggit

Paksiw is a Filipino dish cooked in vinegar. Pinaksiw na danggit (Rabbit fish) is one variation of a dish cooked in vinegar. Here is my own version of pinaksiw na danggit.

Put 1/2 kilo of  danggit fish in the casserole together with 1/2 cup of vinegar, 1/2 cup of water, 1 tspn of cooking oil, garlic, onion, ginger, siling labuyo/green pepper, salt to taste, and monosodium glutamaye/vitsen.

Set the stove into medium heat. Let it cook for 10-15 minutes.
Serve it while it is hot. Serving is good for 4 person.

Beef Lean Meat Pochero

Procedure :

Slice 1/2 kilo of beef lean meat into thin sizes. Saute garlic, ginger, onion, tomato, and lean meat in the casserole and cover it with moderate stirring. After 3 minutes add 6 cups of warm water and a 1/2 kilo of cube slice karlang, lemon grass and cover it. After 10 minutes of boiling check the karlang if it is already tender and add the sliced pechay or chinese white cabbage, siling labuyo/green pepper, salt to taste, monosodium glutamate/vitsen and cover it. after 2 minutes serve it while it is hot. 

Wednesday, March 7, 2012

Beef Steak

Here is my own version of beef steak.


  • 1/2 lb. beef sirloin (or beef tenderloin steaks), cut into thin strips
  • 2 tbsp. calamansi concentrate
  • 2 tbsp. soy sauce
  • 1 tsp. salt
  • 1 tsp. pepper
  • 3 tbsp. oil
  • 1 onion, cut into rings

Cooking Procedures :
  1. Slice beef across the grain. Cut into 2 inches length.
  2. Marinate meat in calamansi, soy sauce, salt and pepper (by smelling the aroma of the marinated beef, you'll know it is well seasoned or not; adjust or correct the seasoning according to your style and liking). Refrigerate for 30 minutes.
  3. Pan fry onion rings in hot oil. Cook until onions are soft and translucent. Set aside.
  4. In the same pan, stir-fry beef until cooked and tender. Transfer to a serving platter. 

Pancit Canton

1 regular-sized pack Chinese noodles (pancit canton)
2 cups cabbage, cut into thin strips
1 cup chicken meat, cooked and shredded
1/2 kilo shrimps, peeled
2 cups chicken broth
1 onion, chopped
6 cloves garlic, minced
3 tbsp cornstarch dissolved in 1/4 cup of water (optional)
oil for frying
2 tbsp soy sauce
salt and pepper to taste
Procedure:1. Sautè garlic and onion over medium heat. Add shrimps and chicken. Cook until tender.
2. Add broth, soy sauce, salt and pepper. Let boil. Add cabbage and carrots.
3. Pour in cornstarch water to thicken sauce, if desired. Add pancitcanton and mix well.
4. Simmer for 5-10 minutes stirring occasionally. Do not overcook.

Monday, March 5, 2012

Pako Salad

Pako (edible fern) can be cooked in many ways. One of my wife's favorites is the pako salad (edible fern sallet). It is one of the easiest dishes to prepare. All you need is to blanch 1 bundle of pako with a boiling water for approximately 4 minutes, just enough for the pako to be half cooked so that it remains to be crunchy.Then add 1 clove chopped onion,  tomato, ginger  and the seasonings: 6 tbsp. vinegar, approximately 1 tbsp. fish paste (bagoong) to taste, and 1/2 teaspoon monosodium glutamate.     

Sunday, March 4, 2012

Sweetened Jackfruit

Step 1: Slice the jackfruit into small pieces. Put it in the casserole. Add 1/4 kilo of brown sugar. Place the casserole in a medium heat temperature.

Step 2: Stir the mixture occasionally. After a few minutes, the juice from the jackfruit comes out.

Step 3: Stir the mixture every after 5 minutes.

Step 4: The sweetened jackfruit is already cooked  in 30 minutes and when the sugar becomes very sticky.

You can eat this as a dessert or use it as a sandwich spread.

Pork Lechon Paksiw

How to cook Pork Lechon Paksiw:

Slice 1 kg Pork lechon to your desire sizes. Put it in the casserole with 1 cup of warm water, 10tbsp vinegar, 6 tbsp soy sauce, ginger, 1/2 teaspoon black pepper powder, 1 clove onion, 1/4 teaspoon monosodium glutamate, 1 pc red bell pepper, and salt to taste. Put it on the stove with minimum heat, with occasional stirring. After 12 minutes, add sugar for your desired taste and serve it while hot. Good for 6 persons.

Friday, March 2, 2012

Breakfast – Our Most Important Meal

Doctors and nutrition experts advice that breakfast is the most important meal of the day, and for many good reasons.
Our body has not had any food for many hours. If we miss breakfast, that's unhealthy for everyone, but especially for growing children and adults doing physical and mental work. Everyone needs a healthy breakfast for that energy burst that makes our brain work properly.
Educators in impoverished areas like slums are familiar with all the symptoms of children who go to school without breakfast: short attention span, drowsiness, lack of energy and interest. Eating breakfast is what gets our metabolism going for the day, and helps our body regulate food intake -- and weight. When not starting our day off right with a healthy, filling breakfast, we are more likely to pick up unhealthy foods that we can get fast if we're in a state of semi-starvation.
Eating breakfast makes us less irritable; we need those blood glucose levels to even out, and breakfast is the meal for that particular job. Healthy blood glucose levels mean we won't be so cranky.
Click here to read more about this post.