Fire Walker in the Kitchen

Beef Dinuguan

2012-10-14T03:12:00.002-07:00

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". Beef dinuguan is same procedure to pork dinuguan.

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 or your desire 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.

What is a good food to eat before bed?

2012-10-02T07:00:00.000-07:00

Good nighttime nutrition is important to help your body rebuild damaged muscle tissue. Eating the right foods before you go to sleep will give your body the nutrients it needs to recover from intense workouts and help get you in better shape. Eating the wrong foods will lead to an increase your body fat temperature percentage.

Nighttime Energy Needs

Some people shy away from eating too close to bedtime because they wrongly think that it will cause unwanted weight gain. You shouldn't be concerned with eating at night, but you should be concerned with eating bad and excessive calories at night. Though your energy needs decrease when you go to sleep, they don't go down to zero.

Your body rebuilds damaged muscle tissue while you're asleep and needs the proper nutrients to accomplish this. In addition to the recovery process, you need to eat before going to sleep because for the next 6-8 hours, you'll be in a fasting state. There's no other time during the day that you go without eating anything for so long. Depriving your body of calories before you go to sleep will put you in a catabolic state which could cost you some gains at the gym.

Slow Digesting Foods

The best options for nighttime meals and snacks are foods that digest slowly. Slow digestion will allow the calories you ate to be released throughout the night rather than all at once. Good examples of slowly digested foods include complex carbs (100% whole wheat products, brown rice, beans, vegetables, legumes), lean proteins (chicken breast, eggs, low-fat dairy products - milk, cottage cheese, tuna, protein shakes that contain casein) and unsaturated fats (seafood, olive & canola oils, peanut butter, nuts).

Fast Digesting Foods

Foods that you should stay away from at night are those that are digested very quickly. Calories that move through your system fast will give your body a huge influx of energy in a short amount of time. Since it doesn't need all of that energy right away, it will store quite a bit of it as fat.

Foods that are digested quickly are ones that are high in refined carbs and sugars. Because of their structure, these foods will be digested quickly and if not burned up right away, will be stored as fat. Examples include white bread, fruit juices, sodas, baked goods - cookies, doughnuts, muffins, pies and candy.

Body Fat/Unwanted Weight Gain

Those who argue against eating close to bedtime claim that most calories taken in at night will lead to unwanted weight gain in the form of body fat. Remember that unwanted weight gain happens because of eating too much throughout day. Weight balance is controlled by the relationship between how many calories you burn and how many calories you eat. It has little to do with when you eat your calories.

If you are trying to lose weight, you need to figure out how many calories you burn each day by using the calorie calculator. Next, start counting your calories ensuring that you are eating less calories than you burn (by about 500 calories per day) and you'll lose weight. Try and evenly space out your calories so that you're eating small meals and snacks every 2-4 hours.

The End

Eating the right foods before you go to sleep can help your body recover from muscle damage faster. Eating at night by itself won't lead to unwanted weight gain. Weight gainhappens because of a calorie surplus throughout the day, not just at night.

Reposted from StraightHealth.com

Sauteed Vegetables with Pork

2012-10-01T05:08:00.000-07:00

Ingredients:

1/4 kilo of pork

1 onion/ minced

1 tomato/ minced

1 garlic/ minced

3 tbsp soy sauce

1/2 tspn black pepper powder

1 tbsp monosodium glutamate

1 sayote (christophine)

1 bundle of string beans

1/4 squash

3 tbsp oil

Procedure

Separate the fat meat from the lean meat. Cook the fat meat first until brownish. Then pour with 2 tsp cooking oil and saute it with garlic, onion, tomato, pepper and lean meat. Cover it for 3 mins. Then add the string beans and cover the pan for about a minute. Add the squash and sayote. Mix it with 2 tbsp soy sauce and cover the pan again for about 1 minute, Add 1/2 cup of warm water and let it boil until vegetables are tender. Do not overcook. Add salt to taste and MSG. Serve while it is hot.

Kangkong – Never Out Of Season

2012-09-25T20:02:00.000-07:00

Any dish using kangkong should be popular these days, as the water-loving vegetable is the only one in abundance at public markets; all other vegetables from the lowlands and the mountains have been damaged by typhoons and the habagat rains.

3 TYPES FOR ALL SEASONS – Kangkong grows almost everywhere, and this is evident in the three distinct types sold in the Philippines.

The most visible kind grows in the water, has broad leaves and crunchy pencil-wide hollow stems that keep the plant afloat during heavy rains and floods. Cooks usually utilize only the top three leaves and young stems.

The second type grows during the summer along with rice plants in the paddies. This kangkong survives the heat by creeping like other vies in search of damp or wet places. Because of its living conditions, its stems are thin and purplish only the tip and shoots are picked and cooked; the rest is fibrous and tough.

The third kind is grown commercially from seeds in large kangkong fields. Whole plants are uprooted, weighed and sold in 1-kilo bundles. Nicknamed Chinese Kangkong, it is priciest of the three types but is also the most sought-after. The whole plant, except the roots, is edible and the stems remain tender but crunchy even after blanching or stir-frying.

AFFORDABLE NUTRITION -- Kangkong is cheap and cooks fast. It is also versatile and adapts to different cooking styles, from stir-fries and soups to deep-fries and salads. You can cook kangkong with curry, coconut cream, chili, garlic, sesame oil, bagoong, peanut sauce or sambal.

Nutrition-wise, kangkong has very few calories but is one of the best and most affordable sources of vitamins and minerals, such as Calcium, Magnesium, Niacin, Folate, Iron, Zinc, Vitamins A and C, Thiamin, Riboflavin, and dietary fiber.

Keep your family healthy and save a lot of money by serving kangkong several times a week. Here are a few easy recipes to start with.

KANGKONG SALAD – Use only the stems, reserve the leaves for other purposes. Drop small batches of stems in boiling water, remove to a basin of cold water after10 seconds to retain crisp texture and green color. Add to sliced cucumber, onions and tomatoes for a Filipino salad with a vinegar-sugar-salt dressing. Sprinkle with coarsely ground black pepper.

ACHARA – Briefly boil vinegar, sugar, salt, sliced ginger and chili peppers. Cool. Blanch and cool kangkong stems; drain. Fill clean jars with kangkong, add pickling solution. Refrigerate for at least a day before serving. Consume within 3 days. Possible additions: sliced garlic and onions, carrots and blanched long peppers.

STIR-FRIED KANGKONG – On high heat, stir-fry minced garlic, sliced onions and crushed ginger until limp. Add kangkong stems and mix until vegetables turn dark green. Pour in desired amount of oyster sauce. Do not add water as the kangkong’s own moisture will thin the sauce. Serve immediately with a light sprinkle of sesame oil.

Possible additions to vary the dish: julienned carrots, bamboo shoots, mushrooms, green onions, sliced zucchini.

GINATAANG KUHOL – Clean the rice paddy snails well and punch a hole in each tail end. Simmer the coconut milk from the second pressing with ginger, garlic and onions; add snails and boil until the snail meat is tender. Stir in long green chili peppers and bagoong alamang to taste. Simmer again until gravy is thick.

Add kangkong stems and leaves with the pure coconut milk. Use a lot of kangkong as they reduce in volume after cooking. Stir lightly until the whole thing boils, but do not cover lest the coco milk boil over. Serve immediately with wooden toothpicks to take the meat out of the shells.

Note: for better-tasting snails, keep them in a lightly-covered pail for 2 days, all the time feeding them with bread crumbs soaked in water. This will clean their system and flush out any impurities in their system.

CRISPY KANGKONG LEAVES – Use large whole leaves with an inch of stem attached. Dust the leaves with corn starch, dip in a flour-and-water batter, and immediately drop into hot oil. Take out of the oil when the tiny bubbles around the leaves disappear. Serve immediately with a chili, blue cheese, ranch or thousand island dressing.

BINAGOONGANG LECHON – Saute garlic, onions, ginger and tomatoes until limp. Add bagoong alamang and stir until cooked through. Stir in ½ cup water with 1 tsp corn starch dissolved. When thickened, slide in the leftover lechon, lechon kawali or crispy pata and simmer until heated through. Last to be added would be kangkong stems, stirred in vigorously until cooked but still crisp. Possible additions: sliced green and red peppers.

PINANGAT NA ULO NG ISDA – Saute garlic, onion, ginger and tomatoes until cooked. Add a cup of broth (or water with broth cube) and boil. Add mashed paasim (boiled tamarind, kamias or green mango). Stir in fish heads which could be whole if small enough, or cut to chunks if too big. Simmer, covered, until fish is almost done. Add kangkong stems and leaves and long green chili peppers. Cover and cook until fully done. Serve with sauteed bagoong.

By SOL VANZI

mb.com.ph

Mung Beans – Appetizer To Dessert

2012-07-08T17:38:00.001-07:00

Non-stop rains this week stranded many commuters and kept many home from schools and offices which suspended operations due to floods caused by a combination of heavy downpours, release of water from dams and an unusually high tide.

Unable to go to market, housewives have to turn to non-perishables in the pantry to make meals for the family. Some of the most popular dishes during the rainy season are dried fish, sardines and soupy stews based on mung beans, a most versatile legume that Filipinos use in appetizers, main courses, merienda and desserts.

WORLD WAR II FRITTERS – All kinds of supplies were scarce during the Second World War; Filipinos had to make do with old clothes and shoes, no electricity, and very little fresh food. For coffee, my grandparents toasted and ground ipil seeds and husked rice. For snacks, they munched on toasted flesh of mature coconut, which they nicknamed kastanyog, a contraction of two words: kastanyas (chestnut) and nyog (coconut).

Another wartime survival food that helped keep residents of our town fit during the Japanese occupation was protein-rich mongo fritters, my first cooking lesson from Home Economics class in 1954 at the Las Pinas Central Elementary School.

The recipe was simple: dried green mongo was simmered in water until the seeds burst. Cooled, the drained beans were mashed with flour, beaten egg, salt, pepper and dried alamang (small dried shrimp). Dropped by the teaspoon into hot oil, the balls were fried until golden and crisp and served with spiced vinegar.

GINISA WITH GREENS – The basis of most Pinoy recipes using mung beans is Ginisang Mongo, or boiled mung beans sautéed with garlic, onions and tomatoes.

Start by rinsing the beans and pouring through a strainer to get rid of any dirt. If time is not a problem, soak the beans in plain water for an hour, then simmer with enough water to cover by 2 inches until the skins burst. This is the basic raw material for a myriad of recipes, from the ordinary to the exotic.

Next step is to lightly brown minced garlic and sliced onions in a little vegetable oil, then add chopped ripe tomatoes and stir-fry. When the tomatoes are wilted and mushy, add the boiled mongo and season with salt, patis, bagoong or whatever salty stuff you want. A boullion cube or some chicken powder would enrich the basic dish too.

Treat this as your palette and add whatever is available: a can of sardines, tuna, leftover fried fish, hot dogs, bacon, ham, lechon, crispy pata, chicharon (skin, not bulaklak), sliced ampalaya, spinach, pechay, mustard leaves, ampalaya leaves, alugbati, kangkong, sliced unpeeled zucchini, kuchay, onion leaves, green papaya; whatever you can lay your hands on will work.

MUNG BEANS MINESTRONE – I always boil a kilo of mongo to keep in the freezer in manageable one-cup packs. On rainy days, when I make pots of minestrone for myself and a few of my neighbors, these packs of cooked mongo are mixed in with pasta, carrots, leftover ham and meats, celery, red and green pepper, parsley, and meat broth.

Completing the dish are sliced, very ripe tomatoes from the freezer and/or tomato paste; Tomato sauce would do the trick also. These should be simmered with everything until flavors meld.

Other possible additions: sliced green Baguio beans (or sitaw), diced radish (labanos), pumpkin (kalabasa), sayote, kintsay, diced zucchini, and green onions.

Serve this soup piping hot with shaved or grated Parmesan cheese and more freshly grated black pepper.

MONGO FOR DESSERT – The Japanese introduced us to red mongo in ice drop; Chinese Lauriats often end with mongo-filled Butchi, a variation of the Japanese mochi made from pounded sticky rice balls with sweet mongo filling; the whole thing is coated with sesame seeds and deep fried.

Red mongo also stars in my favorites: Mongo Con Yelo and Mongo Ice Drop. The first is big red mung beans boiled and then simmered in syrup and added to shaved ice enriched with evaporated milk. The second is a frozen treat of vanilla ice-cream-on-a-stick topped with sweet red mung beans. Definitely Japanese in nature.

By SOL VANZI

mb.com.ph

World's Most Expensive Burger

2012-06-07T18:14:00.000-07:00

They’ve doled them out for furthest eyeball pop, stretchiest skin, heaviest car balanced on head and most naked rollercoaster riders, but New York City’s Serendipity 3 snagged the Guinness World Record for the world’s most expensive hamburger last week.

Developed in honor of National Hamburger Month, the iconic restaurant’s “Le Burger Extravagant” cashes out at $295 US dollars and boasts an ingredient list that’s a mouthful.

Where to begin?

There’s the Japanese Wagyu beef infused with 10-herb white truffle butter and seasoned with Salish Alderwood smoked Pacific sea salt. There’s the cheddar cheese, hand-molded by Somerset, England’s famous cheesemaker James Montgomery and cave-aged for 18 months.

While you’re chewing on that consider the shaved black truffles and the fried quail egg. The blini and creme fraiche topping the white truffle-buttered Campagna bun that houses the burger. The exclusive Paramount Caviar Kaluga caviar–”a beautiful golden caviar with a buttery, nutty taste and large pearls from the Huso Dauricus farm raised in Quzhou, China,” says PR Newswire–sparkling atop the blini and the creme fraiche. Then digest the diamond-encrusted, solid-gold “Fleur de Lis” toothpick designed by the globally-renowned jeweler Euphoria New York crowning the whole thing.

If you think that’s hard to swallow, Le Burger Extravagant is not the first Guinness for pricey fare awarded to Serendipity 3. The restaurant racked one up for a $69 all-beef footlong hot dog (also employing white truffle butter and truffle oil) and in 2007, owner Stephen Bruce whipped up a $25,000 Frozen Haute Chocolate in hopes of the honor, complete with edible 23-karat gold and a diamond-encrusted solid gold spoon.

Serendipity 3 is only in search of bragging rights for its efforts. All of the proceeds from Le Burger Extravagant will be donated to The Bowery Mission, which serves New York’s hungry and homeless. Thus far, Today Show co-hosts Kathie Lee Gifford and Hoda Kotb have wrangled out their wallets for the glitzy American staple, says Huffington Post.

“I just ate eighty dollars,” Kotb remarked after taking a bite.

The two are not likely to be the last famous faces to try a bite; since its opening in 1954 Serendipity 3 has catered to a host of the country’s stars, including Marilyn Monroe, Andy Warhol, Grace Kelly and more recently the likes of Zac Efron, Vanessa Hudgens, Sarah Palin, and Bill Clinton.

Both celebrities and average joes can sink their teeth into Le Burger Extravagant with a 48-hour notice. You many want to alert your bank account as well.

Amazing Ampalaya

2012-05-14T22:02:00.000-07:00

Ampalaya or bitter melon (Mormodica charantia) has been proven to be effective in lowering the blood sugar of people with non-insulin dependent or type 2 diabetes, the type of diabetes that afflicts 90 to 95 percent of all diabetics.

A substantial number of scientific studies on the effect of ampalaya on blood glucose levels have already been undertaken. The most compelling of these is a 10-year trial, which was conducted by the Philippine Council for Health Research and Development (PCHRD) that compared ampalaya leaves with the anti-diabetes drug glibenclamide. The results of the trial showed that the blood sugar lowering effect of a 100 milligram per kilo dose per day of ampalaya is comparable to 2.5 milligrams of the anti-diabetes drug Glibenclamide taken twice a day.

The sugar lowering effect of ampalaya applies to the leaves of the plant whether eaten as food or taken in the form of tablets, capsules and teas. There are no conclusive studies on the effect of the fruits and roots yet.

Ampalaya tablets, capsules and teas abound in supermarkets and drugstores, but diabetics who wish to benefit from ampalaya need not buy these products. They can cultivate the plant or buy it fresh and make their own preparation.

To prepare ampalaya extract, the Department of Health (DOH) suggests the following steps:

• Wash and finely chop ampalaya leaves

• Add six tablespoons of the chopped leaves in two glasses of water

• Boil the mixture for 15 minutes in an uncovered pot

• Cool down and strain

• Drink 1/3 cup of the solution three times a day.

Alternately, ampalaya tops can be steamed and eaten (1/2 cup twice a day).

Incidentally, the standard treatment for controlling type 2 diabetes includes diet, exercise and anti-diabetic medications. Hence, regular intake of ampalaya alone will not be able to control the blood sugar of most diabetics. People with the disease must still exercise and stick to a diabetic diet. Furthermore, for many diabetics, other medicines might have to be taken. In any case, regular intake of ampalaya will, at the least, lower the dose requirements for other anti-diabetic drugs.

The blood sugar lowering property of ampalaya is attributed to its content of momorcidin, a substance that is sometimes called plant insulin. This is also the substance that is responsible for the bitter taste of the plant’s leaves and fruits.

As to the other medicinal properties of ampalaya, books and articles on Philippine medicinal plants list several diseases where the plant is apparently beneficial. Reportedly, extracts from the leaves or roots shrink hemorrhoids. The leaf extract is supposedly also a good antitussive (i.e., anti-cough) and antipyretic (i.e., for fever). Likewise, it is purportedly, a good a purgative and anthelmintic (i.e., against roundworms). Moreover, it has some antimicrobial activity and can help heal infected wounds. Furthermore, it is reportedly effective in alleviating liver problems and in treating sterility in women.

Lately, some reports claim ampalaya has substance Q, which is of some value in the treatment of HIV/AIDS.

However, none of the above-enumerated supposed other medicinal uses of ampalaya have been scientifically proven. But this does not necessarily mean that the claims are not true. It’s just that the plant has not been studied extensively enough yet.

By EDUARDO GONZALES, MD

mb.com.ph

Tinolang Manok

2012-04-28T19:35:00.004-07:00

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

2012-04-28T00:49:00.000-07:00

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.

Grilled Squid (pusit)

2012-04-20T22:20:00.001-07:00

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

2012-04-20T01:02:00.000-07:00

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.

Bibingkang Kanin (Rice Cake)

2012-04-18T04:12:00.001-07:00

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.

Grilled Tuna Panga

2012-04-14T20:04:00.001-07:00

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.

Ingredients:

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

2012-04-14T19:42:00.000-07:00

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
Calories	123
Total Fat	0.3 g
Saturated Fat	0.0 g
Cholesterol	0 mg
Sodium	17 mg
Total Carbohydrates	31.3 g
Dietary Fiber	1.4 g
Protein	1.0 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.

Source: www.101healthyrecipes.com

Health Benefits of Cassava

2012-04-13T06:20:00.000-07:00

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.

Crispy Fried Chicken

2012-04-10T23:01:00.000-07:00

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.

The Health Benefits of Guyabano

2012-04-08T22:55:00.000-07:00

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.

Research shows that with extracts from this miraculous tree it now may be possible to:

* Attack cancer safely and effectively with an all-natural therapy that does not cause extreme nausea, weight loss and hair loss

* Protect your immune system and avoid deadly infections

* Feel stronger and healthier throughout the course of the treatment

* Boost your energy and improve your outlook on life

* Effectively target and kill malignant cells in 12 types of cancer, including colon, breast, prostate, lung and pancreatic cancer..

* The tree compounds proved to be up to 10,000 times stronger in slowing the growth of cancer cells than Adriamycin, a commonly used chemotherapeutic drug!

* The compound extracted from the Graviola tree selectively hunts down and kills only cancer cells.

Various parts of the Graviola tree–including the bark, leaves, roots, fruit and fruit-seeds–have been used for centuries by medicine men and native Indians in South America to treat heart disease, asthma, liver problems and arthritis.

Going on very little documented scientific evidence,. Graviola proved itself to be a cancer-killing dynamo.

The National Cancer Institute performed the first scientific research in 1976.

The results showed that Graviola’s “leaves and stems were found effective in attacking and destroying malignant cells.” Inexplicably, the results were published in an internal report and never released to the public. Since 1976, Graviola has proven to be an immensely potent cancer killer in 20 independent laboratory tests, but as of now, no double-blind clinical trials.

A study published in the Journal of Natural Products, following a recent study conducted at Catholic University of South Korea stated that one chemical in Graviola was found to selectively kill colon cancer cells at “10,000 times the potency of (the commonly used chemotherapy drug) Adriamycin…”

The most significant part of the Catholic University of South Korea report is that Graviola was shown to selectively target the cancer cells, leaving healthy cells untouched.

Unlike chemotherapy, which indiscriminately targets all actively reproducing cells (such as stomach and hair cells), causing the often devastating side effects of nausea and hair loss in cancer patients.

A study at Purdue University recently found that leaves from the Graviola tree killed cancer cells among six human cell lines and were especially effective against prostate, pancreatic and lung cancers.

Pork Adobo

2012-04-08T04:27:00.000-07:00

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.

Health Benefits of Decaffeinated Coffee

2012-04-03T05:45:00.000-07:00

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.

Gout

Gout is a form of inflammatory arthritis caused by a buildup of uric acid in joints. Although it occurs in both males and females, it's predominant in men. Scientists at the University of British Columbia and Harvard Medical School examined the impact of decaffeinated coffee on gout risk in men. They reported in the May 2007 of "Arthritis & Rheumatism" that men drinking four or more cups of decaffeinated coffee per day lowered their risk of developing gout compared to non-coffee drinkers.

Type 2 Diabetes

Drinking decaffeinated coffee might reduce your risk for developing type 2 diabetes, a condition in which your pancreas doesn't produce enough insulin or your cells don't respond to the hormone insulin. Type 2 diabetes can increase your risk for other health problems, including kidney dysfunction, chronic inflammation and heart disease. Scientists at the University of Sidney in Australia reviewed the literature regarding the effects of coffee consumption on type 2 diabetes risk. They found that subjects consuming a higher intake of decaffeinated coffee lowered their risk for type 2 diabetes compared to non-drinkers. The findings were reported in the December 2009 issue of the "Archives of Internal Medicine."

Cardiovascular Disease Mortality

Increasing your intake of decaffeinated coffee might reduce cardiovascular disease mortality, according to a study conducted by researchers at Brigham and Women's Hospital and Harvard Medical School. Scientists discovered that decaffeinated coffee consumption was associated with a small reduction in cardiovascular disease mortality, according to research published in the June 2008 issue of the "Annals of Internal Medicine."

Caution

Decaffeinated coffee is not necessarily caffeine free, according to Science Daily. Scientists at the University of Florida found that decaffeinated coffee does contain some amount of caffeine, which can still produce behavioral effects in the body. Keep this in mind, particularly if you have to reduce your caffeine intake because of a medical condition such as hypertension.

Kinilaw na Pusit (Squid Ceviche)

2012-04-01T00:14:00.000-07:00

Preparation:

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.

Chicken Sotanghon Soup

2012-03-31T15:21:00.000-07:00

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
salt
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

2012-03-31T02:56:00.000-07:00

Ginger has carminative properties (anti spasmic) and can be used to calm in upset stomach, providing relief for the relief of bloating and gas.
The intake of ginger helps stimulate the secretion of mucus, quieting your cough and soothing any scratchiness I your throat.
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.
Ginger contains anti viral, anti toxic, and anti fungal properties, and is used for the prevention of and treatment against the common cold
Ginger acts as an antihistamine and aids in the treatment of allergies.
Ginger displays anti inflammatory properties and can be used to treat rheumatoid arthritis, osteoarthritis, and various other muscular disorders. The chemical components of the root are instrumental in inhibiting the biosynthesis of prostaglandins which are responsible for causing inflammation. Thus the root has proven to be a highly effective form of treatment, in some cases, even more so than the NSAID's that are traditionally prescribed.
Ginger contains special enzymes responsible for catalyzing the proteins in your food, thus aiding in digestion and the prevention of cramps. The ancient Greeks used to eat ginger after a large meal in order to ease the digestion process.
Due to its promotion of mucus secretion, ginger protects against the development of ulcers, unwanted holes in the lining of your stomach.
Ginger has proven to help lower your cholesterol levels and prevent the formation of blood clots.
Ginger is often used to settle an upset stomach or treat severe stomach ailments such as dyspepsia or colic. It is frequently used today in developing countries to treat diarrhea.

Ginataang gulay at daing

2012-03-31T02:16:00.000-07:00

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
ginger

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.

10 Health Benefits of Bananas

2012-03-29T05:30:00.000-07:00

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.

Antioxidant benefits of chili pepper fruit and leaves

2012-03-28T05:53:00.000-07:00

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.

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?