Sinigang is a Philippine dish famous for the variety of ingredients. Though considered a soup, it is not eaten as is, but rather combined as a viand with rice. Sinigang is typically sour.

Sinigang often incorporates stewed fish, pork, chicken, shrimp, or beef. Sinigang’s characteristic taste is attributed to the ingredient that gives its sour taste, not to the meat’s flavor.

Meat is stewed with tamarind (which provides the sourness), green pepper, tomato, and onion. Other vegetables cooked in sinigang may include okra, taro corms, labanos, kangkong, sitaw and egg plant.

Ingredients:

• 1/2 Kilo Hipon (Shrimp)
• 12 pcs Tamarind (Sampaloc)
• 1 big Onion (diced)
• 6 big tomatoes (quartered)
• 2 pcs Radish (sliced)
• 1 bundle Sitaw Stringbeans (cut into 2″ long)
• 1 bundle Kangkong (cut into 2″ long)
• Salt and Patis to taste
• 6 cups water

Procedures:

1. Boil tamarind to soften. Pound and strain all juices and set aside.
2. In a casserole, bring shrimp to a boil, lower fire and simmer.
3. Add onions, tomatoes and tamarind juice.
4. Add in all the vegetables.
5. Season with salt and Patis to taste.
6. Serve hot.

Chili Garlic Sauce is a perfect combination of full-ripened chilies blended with zesty garlic. The delicious flavor of the sauce complements everything from cracker to poultry to soups. This sauce is versatile and delicious, perfect for dipping, cooking, marinating, or stir-frying. This is often used to add heat and flavor to Asian soups, sauces and stir-fries. And this just might be the unique and robust flavor you’ve been longing for.

Ingredients:

• 4 tbsp oyster sauce
• 6 tbsp soy sauce
• 6 tbsp brown sugar
• 2 head garlic, minced
• 2 tbsp sili labuyo, chopped
• 1 can black beans
• cooking oil

Procedures:

1. Brown garlic into oil.
2. Add all the ingredients.
3. Mash black beans then put into the sautéing mixture.
4. Simmer until thick.

I’ve bought a kilo of pork belly and cut it into pieces. When buying pork, I always choose those with thinner fats to avoid messing my blood pressure. I also bought some lettuce and potatoes which i used as side dishes. If you’ll notice, the potatoes looks like balls. I asked the vendor where it came from and he told that it was produce from the Mountain Province.

I boiled the potatoes then prepare some dressing and the result is a perfect combination.

Ingredients:

• 1 kilo pork belly, cut into pieces
• 1 cup flour
• 1 cup bread crumbs
• 1 egg
• salt and pepper
• 1 head lettuce
• potatoes
• cooking oil

Dressing:

• 4 tbsp. ketchup
• 3 tbsp. mayonnaise
• salt and pepper to taste

Procedures:

1. Clean the pork belly, trim excess fats and cut into pieces. Drain.
2. In a bowl, put pork, flour, egg, salt and pepper. Mix well until pork is coated.
3. Heat oil in a pan.
4. Roll pork cutlets in the bread crumbs and submerge in the frying pan.
5. Fry pork cutlets till golden brown. Set aside
6. In another pot, boil potatoes till soft / tender. Set aside.
7. Wash lettuce thoroughly, drain then chop. Set aside.
8. In a small bowl, combine dressing ingredients. Mix well.
9. In the serving plate, arrange pork cutlets, lettuce and potatoes.
10. Sprinkle with dressing and serve!

Ingredients:

• 1/4 cup seasoned rice vinegar
• 1/4 cup mirin (sweet cooking rice wine)
• 1/4 cup packed brown sugar
• 2 teaspoons grated fresh ginger
• 1 large English cucumber (about 12 oz.), peeled if desired, and thinly sliced
• 1/4 cup thinly sliced red onion

Procedures:

1. In a medium bowl combine rice vinegar, mirin, brown sugar, and ginger.
2. Stir in cucumber and onion slices.
3. Cover and chill for 30 minutes.
4. Serve with a slotted spoon.

Some of us think that our body is infinite. We consume foods like there is no tomorrow. We don’t think of its after effect. Poor body maintenance will damage the system, in whole or in part. And nowadays, restoring these damaged parts is somewhat costly.

Nutrition information from the foods that we consume is absolutely lies. This information’s are intended for commercial purposes and not for the consumers’ welfare.

Therefore, a sensible diet and exercise is a prerequisite to avoid or prevent these diseases in destroying our body. Vegetarians are very much aware of the effect of animal meat in our body. It is not necessary to boost our health. Traditional soy foods in place of most meats are good for our health.

We should also avoid sugar. Foods do not require the use of sugar. Some foods or majority of them contain sugar and is naturally sweet such as vegetables and fruits. One of sugar’s major drawbacks is that it raises the insulin level, which inhibits the release of growth hormones, which in turn depresses the immune system.

Our body needs salt but most of us consume enough to annihilate our body. Salt is the primary source of high blood pressure. It also harms the cardiovascular system. It also increases the number of strokes and the severity of cardiac failure.

Pasta and potatoes are good foods unless it is overloaded with butter, margarine, cream, cheese and oil. Salads are also good but the dressing that we use contains too much nutrients of what our body needs.

So what do we need to control the escalation of fats in our body?

Applying moderation in everything we do especially the food intake and of course, exercise. Exercise stimulates the body to tune itself. Walking 30 to 60 minutes a day controls flab and builds resistance to heart disease, cancers and so much more. People who exercise the most often and vigorously have the lowest risk for heart disease, but any exercise will be adequate. Studies consistently find that light to moderate exercise is even beneficial in people with existing heart disease. However, anyone with coronary artery disease should seek medical advice before beginning a workout program.

Living a disciplined life and keeping mind and body in your control will make life much more enjoyable. Exercises in one form or the other are the best way to keep your mind fresh and body healthy.

Take care of your body. Use it or lose it.

Ingredients

• 1 439g can fruit cocktail
• 1 bar colorless gulaman
• 1/3 cup sugar
• 1/2 cup NESTLE Fresh Milk
• 1 tbsp almond extract

Procedure

1. Drain fruit cocktail and save syrup. Add water to syrup to make 2 cups. Pour syrup mixture in a saucepan.
2. Shred gulaman and add to syrup mixture. Simmer over low heat until gulaman is completely dissolved. Remove from heat and stir in NESTLE Fresh Milk and almond extract. Strain into a ring mold or square pan.
3. Let cool until set. Unmold onto platter and arrange fruit cocktail in center and around. Or if using a square pan, cut up into cubes and serve with fruit cocktail.

Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The process includes the use of brine , which led to the technique of adding flavor by immersion in liquid. The liquid can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items.

Here are different marinades which you can use for fajita or to your chicken, pork or beef dishes:

Rosemary Garlic Marinade

Mix together 1/2 cup olive oil, 1/4 cup pounded garlic, 3 tbsp chopped fresh rosemary leaves, 2 tbsp chopped fresh thyme, 2 tbsp chopped flat leaf parsley, 2tsp salt, 1 tsp pepper and 1/2 tsp red pepper flakes.

Best for: Lambs, Pork Chops and Steaks and Chicken breasts.

White Wine Marinade

Mix together 1/4 cup chopped garlic, 1/2 cup olive oil, 1 cup white wine, 1/4 cup freshly squeezed lemon juice, 1/4 cup chopped fresh parsley, 2 tbsp chopped thyme, 1/2 tbsp salt and 1/2 tsp red pepper flakes.

Best for: Seafoods and Chicken

Greek Marinade

Mix together 1/4 cup Yogurt, 2 tbsp chopped garlic, 1 tbsp salt, 3 tbsp dried oregano leaves, 2 tbsp olive oil and 1 1/2 tsp lemon juice.

Best for: Lamb, Chicken, Beef or Pork for grilling or for making kebabs.

Seafood Marinade

Mix together 1 tbsp lemon juice, 1tsp oregano, 1/4 cup olive oil, 1 tbsp chopped garlic, salt and pepper.

Best for: Seafoods – Squid, Fish or Shrimp

Balsamic Marinade

Mix together 1/4 cup balsamic vinegar, 1/2 cup olive oil, 4 tsp mustard, 2 tbsp chopped fresh rosemary leaves, 2 tbsp chopped fresh thyme, 1 1/2 tsp salt and 1/2 tsp pepper.

Best for: Chicken Breast Fillet, Pork or Beef Steaks, ribs and Whole Chicken for roasting.

Asian Marinade

Mix together 2 tbsp soy sauce, 1 tbsp rice wine, 2 tbsp brown sugar, 1 1/2 tbsp sesame oil, 1 1/2 tbsp pounded garlic, 1/2 tsp toasted sesame seeds and 2 tsp chopped spring onions.

Best for: Thinly sliced beef, pork or chicken.

With the advent of processed foods, many more additives have been introduced, of both natural and artificial origin. Considerable controversy have been associated with the potential threats and possible benefits of food additives.

Most food additives are cosidered safe. However, some are known to be carcinogenic or toxic. Some of human’s illnesses  are often associated with adverse reactions to food additives.

Here are some food additives that we should be aware of:

Sodium Nitrate

A preservative, coloring, and flavoring used with meat products, sodium nitrate is commonly added to bacon, ham, hot dogs, luncheon meats, smoked fish, and corned beef to stabilize the red color and add flavor. Sodium nitrate prevents growth of bacteria, but studies have linked it to various types of cancer.

BHA and BHT

Butylated hydroxyanisole and butylated hydrozyttoluene are used to preserve common household foods. Both keep fats and oils from going rancid and are found in cereals, chewing gum, potato chips, and vegetable oils.

Propyl Gallate

Propyl gallate is used to prevent fats and oils from spoiling and is often used in conjunction with BHA and BHT. This additive is sometimes found in meat products, chicken soup base, and chewing gum. Propyl gallate has not been proven to cause cancer, but studies done on animals have suggested that it could be linked to cancer.

Monosodium Glutamate

Monosodium glutamate is an amino acid used as a flavor enhancer in soups, salad dressings, chips, frozen entrees, and restaurant food. It is commonly associated with Asian foods and flavorings. MSG can cause headaches and nausea in some people, and animal studies link it to damaging nerve cells in the brains of infant mice. MSG can cause migraine-like headaches and create other adverse affects for certain people. It is a flavor enhancer, but you’d be better of putting in a few grains of salt.

Trans Fats

Trans fat leads to heart disease. Trans fats are proven to cause heart disease, and make conditions perfect for stroke, heart attack, kidney failure, and limb loss due to vascular disease. Manufacturers have modified product ingredients lists to reduce the amount of trans fats, and are required to label trans fats amounts, but restaurant food, especially fast food chains, still serve foods laden with trans fats. Experts recommend we consume no more than 2 grams of trans fat per day, an amount easily accounted for if you eat meat and dairy.

Aspartame

Aspartame, also known by the brand names Nutrasweet and Equal, is an additive found in so-called diet foods such as low-calorie desserts, gelatins, drink mixes, and soft drinks. It also comes in individual packages used in place of sugar as a sweetener. Aspartame is a combination of two amino acids and methanol that may cause cancer or neurological problems, such as dizziness or hallucinations. Studies shows that lifelong consumption may increase a person’s risk of cancer.

Acesulfame-K

This is a relatively new artificial sweetener, approved by the U.S. Food and Drug Administration in 1998 for use in soft drinks. It is also found in baked goods, chewing gum, and gelatin desserts. Acesulfame-K—the “K” is the chemistry symbol for potassium—is considered 200 times sweeter than sugar. Studies showed the additive may cause cancer in rats. Further study is needed to conclude whether or not acesulfame-K is harmful.

Food Colorings: Blue 1, 2; Red 3; Green 3; Yellow 6

You may think that all dangerous artificial food colorings were banned by the FDA long ago, but there are five still on the market that are linked with cancer in animal testing. Always opt for the product without the color, if you have a choice. Many are made from natural sources. But some specific dye colors do promote tumor formation, in the right combination and conditions. Blue 1 and 2, found in beverages, candy, baked goods and pet food are considered low risk but have been linked to cancer in mice. Red 3, used to dye cherries, fruit cocktail, candy, and baked goods, has been shown to cause thyroid tumors in rats. Green 3, added to candy and beverages, though rarely used, has been linked to bladder cancer. Studies have linked the widely used yellow 6—added to beverages, sausage, gelatin, baked goods, and candy—to tumors of the adrenal gland and kidney.

Olestra

Olestra, a synthetic fat known as the brand name Olean and found in some potato chip brands, prevents fat from getting absorbed in your digestive system. This often leads to severe diarrhea, abdominal cramps, and gas. Olestra inhibits healthy vitamin absorption from fat-soluble carotenoids that are found in fruits and vegetables and thought to reduce the risk of cancer and heart disease. It blocks fat absorption, but it also blocks vitamin absorption.

Potassium Bromate

Potassium bromate is rare, but still used as an additive to increase volume in white flour, breads, and rolls. Most bromate rapidly breaks down to an innocuous form, but it is known to cause cancer in animals—and even small amounts in bread can create a risk for humans.

White Sugar

Some foods, such as fruits and carrots, naturally contain sugar, but watch out for foods with added sugars, such as baked goods, cereals, crackers, even sauces and many other processed foods. Simple sugars shouldn’t take up more than about 10 percent of the total calories you consume daily. Too much sugar not only leads to problems with weight control, tooth decay and blood sugar levels in diabetics; it also replaces good nutrition.

Sodium Chloride

A dash of sodium chloride, more commonly known as salt, can certainly bring flavor to your meal. But salt is another hidden food additive that can lead to health issues. Small amounts of salt are needed by the body and are beneficial in preserving food. Excessive amounts of salt can become dangerous for your health, affecting cardiovascular function, leading to high blood pressure, heart attack, stroke, and kidney failure.