Saturday, April 28, 2012

Tinolang Manok

Tinolang manok or chicken ginger stew is one dish that almost all Filipino families cook and serve for lunch or dinner. Tinola is tasty dish made by boiling chicken sautéed in ginger and adding vegetables and spices. It is best eaten hot as soup or eaten with steamed white rice and seasoned with patis (fish sauce) and chilies.

Here is my own version of Tinolang manok:

Wash 1 kilo dressed chicken and slice it into your desired sizes.  Heat the casserole in medium heat and pour 3 tbspn cooking oil. Soute the garlic when it turn to light brown add onion, ginger, slice meat chicken, lemon grass with occasional stirring then cover. After 7 to 10 minutes, add 6 cups of warm water and let it boil to make it tender. Then add salt to taste, 1 tspn MSG and  malongay. After 2 minutes of boiling serve it while hot.  


Dinuguan is a 
Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar The term dinuguan comes from the Filipino word dugo meaning "blood".

Here is my own version of dinuguan. 

Wash the meat or kidneys, intestines, ears,  and heart very well and boiled it with lemon grass to get rid of the odor for 30 minutes more or less. Wash again and slice it into thin sizes. Heat the frying pan and pour it with 3 tbspn cooking oil. Sauté garlic until brown add onion, ginger, red bell pepper, sliced meat and lemon grass for 20 minutes more or less with occasional stirring. Add vinegar, soy sauce, msg, black pepper powder, chile pepper, salt to taste and mixed it well.  Put the fresh strained blood with continue stirring until it becomes sticky. And served while it is hot.

Friday, April 20, 2012

Grilled Squid (pusit)

Procedure :

Wash the fresh squid properly. Marinate it with lemon juice, soy sauce, salt to taste and msg for just 3minutes more or less. Insert lemon grass inside the belly of squid. Grill the squid in charcoal for 15 to 20 mins. Do not over cook. Serve while it is hot.  

How to prepare Lechon

Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. In our family we prepare and cook lechon whenever there is a special occasion. Here is how to prepare lechon. In every 50 kilograms of pig, you need the following ingredients:

1/2 kilo salt
1/2 kilo spring onion
1/2 kilo lemon grass
54 grams MSG
100 grams garlic
1/2 cup black pepper

Put all the ingredients inside the belly of the pig. Cover the opened belly of the pig by stitching it using a wire to avoid spill of the ingredients. Wipe the whole pig with 12 oz of coca cola mixed with 1 cup of water. This will make the skin of the pig crunchy. Grill the pig in a charcoal for 2 -3 hours. Serve while it is hot.

Wednesday, April 18, 2012

Bibingkang Kanin (Rice Cake)

My wife bought a rice cake for my mother's birthday last monday. Everybody loved it! Bibingkang kanin is a type of sweet rice cake that originated in the Philippines, and it is commonly made by people of Filipino descent during holidays and other celebrations. It is a luscious and versatile dish that is often served as a dessert but is also eaten for breakfast and as a snack. Bibingkang kanin contains only three main ingredients --- brown sugar, coconut milk and glutinous rice --- and you can whip up the delicious dish in about an hour or less.

Saturday, April 14, 2012

Grilled Tuna Panga

Grilled panga or tuna jaw is a classic dish in our family. The most common misconception about grilled panga (jaw) is that it is something complicated to prepare. Actually, it’s the easiest thing to cook.


1 Tuna Panga
1 clove of garlic
1 tablespoon of salt
3 tablespoon of soy sauce
4 tablespoon lemon juice
1 tablespoon corn oil
black pepper powder

Procedure in cooking:

1. Mix salt, soy sauce, garlic, black pepper powder, lemon juice and the corn oil and place it in a bowl.
2. Marinate the tuna panga into the mixture. The marinating of the tuna panga would take at least 30 minutes. The longivity will enable the mixture into the tuna panga meat.
3. Start cooking the tuna panga in charcoal. The cooking procedure would take at least 30-40 minutes before the fish is ready to be serve.

Overview and Facts about Rambutan

Often called rambutan, it is regarded as Nephelium lappaceum botanically. The rambutan is a type of tropical tree that is from Sapindaceae family. Even though it is not very tall, it yields an ample crop. Rambutan is commonly marketed all over Malaysia, Indonesia and Southeast Asian countries and is recognized by different names in certain countries. For instance, in Panama, Costa Rica and Nicaragua, rambutan is known as mamon chino while people of Thailand refer to it as ngoh. In Malaysia, a different type of rambutan available is known as wild rambutan. While red is the typical color of rambutan, this fruit is yellowish. The skin of the rambutan has to be removed to obtain the pinky or whitish flesh. They usually taste sweet although some are sweet and sour.

Health Benefits of Eating Rambutan

  • Rambutan fruit is rich in sugar, mostly fructose and sucrose, but less calories, only around 60 in a fruit. Rambutan fruit is abundant with vitamin C and has potassium, iron, beta carotene or vitamin A, and a little calcium, magnesium zinc, sodium, niacin, fiber and protein.
  • The fruit has been employed in traditional medicine in Malaysia and Indonesia for hundreds of years as a treatment for diabetes, hypertension and various ailments. Besides the antioxidants obtained in its beta carotene and vitamin C, research workers at the Chiang Mai University in Thailand found that the rambutan pulp, seeds and skin have strong, plant based, antioxidants calledflavonoids. Certain kinds of flavonoids are believed to reduce cholesterol and possess anti-cancerous, anti-inflammatory attributes.
  • One of many organic compounds contained in the skin is Gallic acid. This compound behaves like a free radical scavenger as it helps protect against oxidative damage in our body and is regarded as a strong aid in the battle against cancer. Due to its extensive antioxidant activity, compared to other exotic fruits like pomegranate, rambutan skin extract may be promoted as a drug or health supplement product.
  • The rambutan is abundant with vitamin C. 10-12 rambutans provide 75-90 mg ascorbic acid, more than double the amount recommended to take daily. An essential antioxidant, vitamin C prevents body cells from being damaged by free radicals and helps the absorption of iron.
  • The fruit also has small quantities of copper, necessary for the creation of white and red blood cells, and also manganese, which our body needs to produce and activate some enzymes.
  • A single serving of rambutan functions as an excellent iron source. The iron in what you eat promotes the correct amount of oxygen inside you, which help stop the dizziness and fatigue due to anemia, an illness caused by low iron.
  • Additionally, you will obtain 4.3% of the daily recommended intake ofphosphorus when you have a serving of rambutan. Phosphorus helps remove waste in your kidneys and is essential for the development, repair and maintenance of tissues and body cells. Rambutan also has a small amount ofcalcium; both phosphorus and calcium work together to fortify your teeth and bones.
  • Besides nutritional benefits, rambutan also has therapeutic functions. Consuming the fruit can help kill intestinal parasites, while help relieve symptoms of diarrhea. Some traditional healers in Malaysia also employ parts of the fruit to cure fever. Talk to your doctor before using rambutan as a remedy for any ailment. 

Rambutan Nutrition and Calories
Nutrition Facts of 1 Cup (150.0 g) Rambutans, Drained
Total Fat0.3 g
Saturated Fat0.0 g
Cholesterol0 mg
Sodium17 mg
Total Carbohydrates31.3 g
Dietary Fiber1.4 g
Protein1.0 g

How to Choose and Buy Rambutan?

  • Select rambutans that is firm when touched gently. The spines have to be firm and not brittle to touch.
  • Try to find brightness in color. Refrain from rambutans that are blemished or bruised by any means. 

How to Store Rambutan?

  • Keep rambutans in the refrigerator. Put them in a plastic container and cover with a lid. They are going to keep for about a week.
  • In the event you store them at normal room temperature, they are going to last about 3 days. In such cases, they are best consumed within 2 days of buying.
  • Rambutans may be stored in glass storage containers in the refrigerator if desired.

Friday, April 13, 2012

Health Benefits of Cassava

Cassava, also known as yucca or manioc, is the third largest source of carbohydrates in the world and is a staple food for more than 500 million people. Among crop plants, the cassava plant provides the highest yield of food energy per cultivated area per day, next to sugarcane.

Lesser known foods such as cassava are not so much considered for snacks but there are more reasons why you should think otherwise.

Cassava root is very rich in starch and contains significant amounts of calcium, dietary fiber, iron, manganese, phosphorus, potassium, vitamin b6 and vitamin C.

Dietary fiber has been associated with lowering the risk of cardiovascular diseases, colon cancer, and helping control diabetes.

A recent study conducted in the Philippines (one of the countries where cassava is an important crop) looked into the effects of root crops and legumes in lowering cholesterol levels among humans with moderately-raised cholesterol levels.

The study showed that cassava significantly decreased total cholesterol levels, decreased low density lipoprotein (LDL) cholesterol (considered as “bad” cholesterol), and may help lower triglyceride levels due to its high total dietary fiber content.

Other studies show that cassava may help support the nervous system and help alleviate stress, anxiety and irritable bowel syndrome.

Tuesday, April 10, 2012

Crispy Fried Chicken

Procedure :

Wash 1 kilo of fresh chicken meat. Slice it to your desired sizes. Mix it well with 1 tbspn black pepper powder, garlic, salt to taste, magic sarap(optional), monosodium glutamate/ vetsin(optional). Let the seasonings absorb for not less than 10 minutes. Heat the fryingpan into medium heat. Pour it with cooking oil. The cooking oil must not too hot in temperature. Fry the chicken pieces for about 8 minutes more or less. Turn once in frying. The amount of time needed for cooking will depend on the thickness of the pieces. Golden brown color is indication that the chicken is cooked.

Sunday, April 8, 2012

The Health Benefits of Guyabano

Guyabano, The Soursop Fruit has cancer curing abilities. The Sour Sop or the fruit from the graviola tree is a miraculous natural cancer cell killer 10,000 times stronger than Chemo. ..

Guyabano is a tree called graviola in Brazil , and “soursop” in English.

This plant is a proven cancer remedy for cancers of all types. Besides being a cancer remedy, graviola is a broad spectrum antimicrobial agent for both bacterial and fungal infections, is effective against internal parasites and worms, lowers high blood pressure and is used for depression, stress and nervous disorders.

Pork Adobo

After three days of not eating meat, I was craving for a pork adobo. So decided to cook my own version of it.

Procedure : 

Wash 1/2 kilo of fresh pork meat, cut it into your desired sizes. Put it in the frying pan with 1/2 cup of water. Boil it to make it tender. When the sauce is evaporated add 1/4 cup vinegar, 3 tbspn soy sauce,1/2 tspn black pepper, 3 heads of garlic, salt to taste and 1/2 tspn monosodium glutamate/ vetsin (optional). Cover it with occasional stirring. When the oil comes out, stir it until light brown and serve while it is hot. 

Tuesday, April 3, 2012

Health Benefits of Decaffeinated Coffee

Caffeine consumption is associated with a number of benefits, from increasing mental function to reducing asthma symptoms. However, caffeine intake can also have side effects, including anxiety, restlessness and headaches. As a result, people often choose decaffeinated coffee, which evidence indicates provides a positive effect on overall health.

Sunday, April 1, 2012

Kinilaw na Pusit (Squid Ceviche)


Make sure that the Squid is fresh. Wash half kilo of squid properly. Remove the intestine. Cut the Squid into your desire sizes. Set aside the raw squid 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, 2 tablespoon of lemon juice, chili (optional), and add salt to taste.

Get the chilled raw squid from the refrigerator. And mix it well with the prepared seasoning. and serve it.