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Top ten detox foods

2013-01-10T10:56:00.003-08:00

Lemon

Lemons are a staple of many detox diets, and there is good reason for this. Firstly, lemons are packed with antioxidant vitamin C, which is great for the skin and for fighting disease-forming free-radicals. Furthermore, the citrus fruit has an alkaline effect on the body, meaning that it can help restore the body's pH balance, benefitting the immune system. Try starting your day with hot water and a slice of lemon to help flush out toxins and cleanse your system.

Ginger

If too much fatty food or alcohol has caused problems for your digestive system, it may be worthwhile adding some ginger to your diet. Ginger is not only great for reducing feelings of nausea, but it can help improve digestion, beat bloating and reduce gas. In addition to this, ginger is high in antioxidants and is good for boosting the immune system. To give your digestion a helping hand, try sipping on ginger tea or adding some freshly grated ginger to a fruit or vegetable juice.

Garlic

Garlic has long been known for its heart benefits, however the pungent food is also good at detoxifying the body. Garlic is not only antiviral, antibacterial and antibiotic, but it contains a chemical called allicin which promotes the production of white blood cells and helps fight against toxins. Garlic is best eaten raw, so add some crushed garlic to a salad dressing to boost its flavour and your health at the same time.

Artichoke

If you have recently been overindulging in fatty foods and alcohol, adding some steamed globe artichoke leaves to your meals is a great way to help get your body back on track. Globe artichokes are packed with antioxidants and fibre and can also help the body digest fatty foods. On top of this, globe artichoke is renowned for its ability to stimulate and improve the functions of the liver - the body's main toxin-fighting tool.

Beetroot

For those needing a quick health-boosting shot of nutrients, you can't do much better than beetroot. Packed with magnesium, iron, and vitamin C, the vegetable has recently been hailed as a superfood due to its many reported health benefits. Not only is beetroot great for skin, hair and cholesterol levels, but it can also help support liver detoxification, making it an ultimate detox food. To enjoy its benefits, try adding raw beetroot to salads or sipping on some beetroot juice.

Green tea

While it's not technically a food, no detox plan would be complete without regular consumption of essential liquids. Fluids are essential for keeping our organs healthy and helping to flush toxins from the body, and drinking green tea is a great way of boosting your intake. Green tea is not only a good weight-loss drink, but it is extremely high in antioxidants. Research has also suggested that drinking green tea can protect the liver from diseases including fatty liver disease.

Cabbage

Many celebs have resorted to the cabbage soup diet to help lose weight and get in shape quickly before a big event, however cabbage is not only good for weight loss - it is also an excellent detoxifying food. Like most cruciferous vegetables (including broccoli and sprouts), cabbage contains a chemical called sulforaphane, which helps the body fight against toxins. Cabbage also supplies the body with glutathione; an antioxidant that helps improve the detoxifying function of the liver.

Fresh fruit

Fresh fruits are high in vitamins, minerals, antioxidants and fibre= and are also low in calories, making them an important part of a detox diet. If you're after brighter eyes and skin, shinier hair and improved digestion, try boosting your intake of fruit and eating from a wide variety of different kinds. The good news is fruit is easy to add to your diet, so try starting your day with a fresh fruit salad or smoothie and snacking on pieces of fruit throughout the day.

Brown rice

If you want to cleanse your system and boost your health, it is a good idea to cut down on processed foods. Instead, try supplementing your diet with healthier whole grains such as brown rice, which is rich in many key detoxifying nutrients including B vitamins, magnesium, manganese and phosphorous. Brown rice is also high in fibre, which is good for cleansing the colon, and rich in selenium, which can help to protect the liver as well as improving the complexion.

Watercress

Like most green herbs and vegetables, watercress is an excellent health-booster and detox food. Firstly, watercress leaves are packed with many vital detoxifying nutrients, including several B vitamins, zinc, potassium, vitamin E and vitamin C. Secondly, watercress has natural diuretic properties, which can help to flush toxins out the body. To reap the benefits of this nutritious food, try adding a handful of watercress to salads, soups and sandwiches.

Diverticulitis diet

2012-06-10T03:56:00.008-07:00

Diverticulitis diet is a meal plan is designed specifically for people who suffer from digestive disease called diverticulitis. This disease causes the formation of bags in the large intestine, which is inflamed. Once in this case, the person may suffer from abdominal pain, diarrhea, vomiting and cramps.

Acute cases of diverticulitis, passing through a diverticulitis diet could help to ease the pain. This may be accompanied by medications such as antibiotics, but to beat the pain and discomfort, it is better to make dietary changes. If you're suffering from this problem, then it is time to learn more about proper food to eat.

This disease is necessary to reorder the infection and cure the inflammation. The colon must be rested too. That's why diet, diverticulitis involves taking high amounts of liquids. Chicken broth is juice can help a lot. It is also necessary to increase the amount of water that you drink every day. Because eight glasses is the recommended dose for an average person, it would be necessary to take a notch and drinking at least ten to twelve glasses a day. This will make cleaning much faster. Besides water, green teas and fruit or vegetable juices are recommended too.

Type of fibre food fair should make positive effects on your body. However, you should make the fiber increases gradually. It is not advisable to bombard suddenly your digestive system with huge amounts of fiber from fruits and vegetables like this could make it harder for the digestive tract function. This might even make things worse because you may experience cramps, bloating or having too. You can start to eat cooked vegetables, salad, steamed fruit without skin and low cereal fiber.

As you proceed with the diet for diverticulitis, you must maximize the amount of fiber you ingest. According to the American Dietetic Association, the recommended dose is approximately 20-30 grams of fiber each day along with 6-8 grams of soluble fiber. This should promote fecal excretion and greater training in order to reduce the pressure on the colon. Is still ideal to ingest more fruits and vegetables, because these have a high amount of fiber. Focus on eating more apricot, BlackBerry, Blueberry, grapefruit, Plum, asparagus, broccoli, spinach and cabbage. Along with these, you can also add whole wheat bread and pasta, rice, oatmeal, oat bran and grits.

It is important to be a little cautious when eating foods with high amounts of acidity, as these can cause heart burn and high amount of acid in the digestive tract. It would have been better to overeat in small proportions so that it would be easier to digest the food. There should be less food to enable the system to purify correctly.

As part of the diet for diverticulitis, you should avoid foods and drinks that have high amounts of sodium, because these may lead to dehydration and makes it harder for your digestive system to carry out its work.

Binakol

2012-05-27T00:39:00.002-07:00

chicken binakol in batangas originally
used the famous batangas native chicken and was cooked in a bamboo tube
to seal the juices. in the Visayan binakol, on the other hand, the chicken
was simmered in tanglad to the coconut shell itself.

2 tablespoons iol
1 tablespoons crushed garlic
1 sall onion, chopped
1 thumb-sized ginger, sliced thinly
1 kilo chicken breast, cut into strips
5-6 cups water or chicken broth
patis and pepper to taste
buko water from 1 buko
chopped buko meat
spinach, malungay
or sili leaves

In a sauce pan, heat oil then saute garlic, onions
and ginger. Add chicken and stir-fry for a few minutes.
Pour in water or chicken broth then season to taste.
Simmer until chicken is tender. Add buko water and meat.
Add the leafy vegetables jus before serving.

fiber and colon cancer

2012-04-24T01:53:00.003-07:00

Colon or colorectal cancer is a disease that involves
growth of cancer cells within the colon rectum and appendix.
The intensity and result of this ailment might vary, reckoning on the precise location of the tumor. What happens is that the tumor growth starts on the liner of the colon. because the disease worsens, this might then metastasize within the underlying muscle layers. Common symptoms involve dangerous case of constipation, presence of blood within the stool, weight loss and vomiting. To avoid this health issue, switching to high fiber diet would facilitate a lot.

This disease is caused by genetics in some folks. However, an enormous issue that triggers the beginning of this health downside is that the kind of diet. Indulging on unhealthy food like those that have high quantity of fat and cholesterol will increase the tendency of getting this problem. Drinking alcohol and smoking are primary culprits too. whether or not it's genetics or lifestyle, high fiber diet will assist you forestall this.Increasing the quantity of fiber within the food you eat is the key in preventing colon cancer. Fiber helps in promoting higher digestion. This conjointly cleanses your digestive tract so you'll be able to eliminate toxins that might trigger health issues, notably colon cancer. Fruits and vegetables have continuously been known to possess high quantity of fiber. These are literally wonderful sources as a result of they're natural and unprocessed. However, it's been observed that the quantity of fiber will be obtained from these is lower compared to alternative foods. This doesn't mean that you have to exclude them in your high fiber diet. you merely need to compelled eat quite just fruits and vegetables.

To effectively increase fiber intake, you've got to eat food like whole wheat bread, quinoa, whole wheat pasta, brown rice and bran cereal. These will give you with adequate fiber that might facilitate in prevention of cancer within the colon space.Typical diet consists of about ten to thirteen grams of fiber per day. Boosting your intake means that consuming up about thirty to forty grams to make sure sensible health.The expectations from high fiber diet need to be set realistically. Truth is, there are bound factors that return into play when it involves colon cancer. This disease sometimes strikes round the age of fifty as a result of numerous causes like genetics, lifestyle, eating habits and lots of environmental aspects. choosing high fiber diet could be a precautionary measure which might stop the onset of this disease.In your goal to stop this disease, you additionally have to be compelled to guarantee not simply the condition of your digestive system however also your overall health. So, keep in mind that other than increasing your fiber intake, you furthermore may need to concentrate on obtaining all different nutrients that the body wants. |apart from avoiding high-cholesterol foods or those with artificial ingredients, you furthermore mght need to stop drinking alcohol. With improved overall health, there ought to be less tendency of contracting colon cancer, as well as diseases.

Tinola

2012-04-19T02:40:00.005-07:00

THIS CHICKEN in ginger-flavored broth is a great favorite
and whereas Padre Damaso in Rizal's novel disdained getting
a chicken neck, Filipinos on the other hand fight over who
gets the back or neck which are tastier and delicious to suck on.

1 kilo whole chicken
3 tablespoons iol
4 tablespoons crushed garlic
2 tablespoons ginger strips
1/2 cup chopped onion
2 tablespoons patis
4-5 cups water
2 cups quartered green papya or sayote
1/2 cup sili leaves

Clean the chicken then cut into serving portions.
Drain in a saucepan, heat oil then saute garlic, ginger, onion.
Add chicken and stir-fry fo a few minutes. Add patis pour in water.
Bring to a boil then simmer until chicken is half-done. Add papaya
and continue cooking until done. lastly, add sili leaves. season to taste.

BEFORE ALUMINUM pans and even claypots were invented, foods were
cooked in whatever was available. Large sea shells, bamboo tube,
coconut shells and even leaves were used as containers.

Sinigang na baboy

2012-04-13T02:33:00.004-07:00

THE FILIPINOS' resourcefulness is best seen in his preparation of
sinigang. The choice of pampaasim or souring agent is vast - kamias,
sampalok, kamatis, ripe guavas, santol, balimbing, young pineapple
and if worse comes to worse even kalamansi juice. (although real cooks
will shun such flagrant disregard for flavor.) any vegetable available
can find its way to the sinigang pot - sitaw labanos, kangkong, gabi,
okra or talong. its broth can be made from rice washing and can be
complemented by either shrimps, beef, pork or fish.

10 pieces sampalok or to taste
1 kilo pork, cubed
5 cups water
1 onion, sliced
4 pieces tomato, sliced
2 pieces radish, sliced
1 bundle kangkong, cut into 2" lenghts
1 bundle sitaw, cut into 2" lenghts
salt or patis to taste

In a little water, cook sampalok until tender.
Mash them strain to get the juice. In a pot boil pork
in water until tender. Add onion, tomato and sampalok juice.
add vegetables and cook until done. Season to taste

Kinilaw na tanguigue

2012-04-12T10:13:00.002-07:00

Our kilawin or kinilaw is similar to Japanese sashimi or the south American ceviche. Visayans favor kinilaw using very fresh fish while Ilocanos and Pampangos opt for kilawing kambing or goat meat steeped in vinegar and spices.

1 kilo tanguigue, skinned
1/2 cup vinegar
5 tablespoons kalamansi juice
2 tablespoons chopped ginger
1 big onion, thinly sliced into rings
2 pieces siling haba, cut into strips
salt and pepper to taste
1/4 cup crushed soda crackers

Wash fish very well then cut into cubes.Marinate in vinegar for an hour.
Drain then add kalamansi juice, ginger, onion,sili and seasonings. Mix well then thicken with crackers. Chill before serving. Shrimp, squid and other seafoods can also be used instead of fish

Crispy crab

2012-04-12T00:13:00.004-07:00

FILIPINOS enjoy crabs of all sizes. Talangka or
very small crabs rich in fat are cooked in a coconut milk
or aqueezed out their fat or aligi. large crabs are steamed,
boiled or stuffed. And small crabs with soft shells are dipped in
batter and deep-fried until crisp.

1/2 kilo small alimasag
1 egg, slightly beaten
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chopped siling labuyo

Clean alimasag, wash wash thourouly then cut
in half. Place in a bowl and ad the remaining ingredients.
toss to coat. Fry until golden brown and crisp.

NOTE: PULUTAN

The choice of pulutan is never-ending.
Crunchies like adobong mani, dilis and chicharon
are ordinary; asosena or dog meat and calderetang kambing
are specialties; inihaw na pusit, barbequed chicken feet
and innards are popular; fish balls, balut and tapa are
alternatives; calamares and sisig are new favorites; tokwa't
baboy and lechon are for special occasions while leftovers
viands are make-do choices

banana good for your body

2012-03-07T20:22:00.002-08:00

Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy.

Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes.

But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

DEPRESSION:
According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

PMS:
Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

ANEMIA:
High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

BLOOD PRESSURE:
This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.

BRAIN POWER:
200 students at a Twickenham (Middlesex) school ( England ) were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

CONSTIPATION:
High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

HANGOVERS:
One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

HEARTBURN:
Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

MORNING SICKNESS:
Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

MOSQUITO BITES:
Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

NERVES:
Bananas are high in B vitamins that help calm the nervous system..

Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

ULCERS:
The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

TEMPERATURE CONTROL:
Many other cultures see bananas as a 'cooling' fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has FOUR TIMES the protein, TWICE the carbohydrate, THREE TIMES the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals.. It is also rich in potassium and is one of the best value foods around So maybe its time to change that well-known phrase so that we say, 'A BANANA a day keeps the doctor away!'

PASS IT ON TO YOUR FRIENDS...
PS: Bananas must be the reason monkeys are so happy all the time! I will add one here; want a quick shine on our shoes?? Take the INSIDE of the banana skin, and rub directly on the shoe...polish with dry cloth. Amazing fruit !!!

Inihaw na pusit ( grilled squid )

2012-02-20T05:03:00.000-08:00

STREET FOOD is a common sight in Asia. In China, Thailand or Hongkong one sees carts selling steamed and fried foods early in the morning up to late at night. In the Philippines, a barbecue stand consisting of just one small table and a griller has become a street mainstay and its selection will not be complete without inihaw na pusit.

1/2 kilo fresh squid
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tsp salt
1/2 tsp minced garlic
1/2 tsp minced ginger
1 tsp minced siling labuyo

wash squid, remove membranes and ink sacs
set aside ink sacs for other use
peel off the skin from the bodies.

In a bow, combine all the ingredients
and marinate for 15 - 30 minutes. Skewer
on barbecue sticks. broil over hot coils but don't
overcook. Serve with a vinegar soy sauce dip
(see tokwa't baboy)

Tokwa't Baboy

2012-02-10T03:09:00.000-08:00

PANCIT PALABOK is never complete without a side dish of pork and tokwa
pieces marinated in vinegar and soy sauce. Traditionally, the ears and cheeks of the pig are used but nowadays the more meaty parrts are preferred.

1/4 kilo pork kasim
3 pcs tokwa
1 head garlic, crushed
1/2 cup vinegar
1/2 cup soy sauce
3/4 tsp salt
2 onions, chopped

boil pork with some salt and water. Cook until tender then drain and cut into cubes.
Fry tokwa in hot oil then cut into cubes. mix together garlic, vinegar, soy sauce,
salt and onions Serve with the mixture of pork and tokwa cubes.

Ukoy

2012-02-10T03:01:00.000-08:00

AN EASY way to fry this shrimp pattie is to spread the batter and toppings on a round piece of banana leaf then to slide the entire thing into the hot oil. Aside from togue, kalabasa, unripe papaya or kamote can be used

batter

1 cup all purpose flour
1 cup cornstarch
1 1/2 tsps baking powder
1 1/2 tsps salt
1/2 tsps pepper
1/4 cup atsuete water
1 egg, well beaten
oil for deep-frying

topping

2 cups mongo sprouts or togue
1 cup chopped spring onion
2 pcs tokwa cut into strips
1/4 kilo shripms cleaned

in a bowl, sift the first 5 ingredients together.
blend in the atsuete water, shrimp jiuce and egg.
beat until smooth. set aside.
heat oil for deep frying.

in a saucer, arrange a bed of mongo sprouts. Top with some srping onions,
tokwa and shrimps, add about 1/3 cup of batter
slide the full mixture carefully into the hot oil.
fry until crisp and brown on both sides. drain. serve with vinegar-garlic sauce
seasoned with salt and pepper.

Ginumis

2012-02-05T19:39:00.000-08:00

GINUMIS IS a cross between Sago't Gulaman and Halo-Halo,
using the basic ingredients of the former but looking like the latter.
Instead of brown sugar, panocha is used. This is crude sugar molded in a coconut half-shell and used for a lot of kakanins.
You will love the different textures of chewy sago and gelatin, crunchy pinipig, creamy coconut milk, and cool mouth feel of the shaved ice. Perfect for summer and sooo yummy.

PANOCHA SYRUP

1 kilo panocha
2 cups water

cooked sago
toasted pinipig
cooked gulaman, cubed
kakang gata
crushed ice

Cook panocha in water until it is completely dissolved.
Strain to remove impurities.
return to a saucepan and cooked until thick. cool in a tall glass, put some sago
pinipig and gulaman. Add some gata and sweetened with panocha syrup.
Fill with crushed ice

Salabat

2012-02-05T19:37:00.000-08:00

SLEEPY CHURCH-GOERS who wake up at dawn to attend misa de gallo
or Christmas Midnight Mass always look forward to seeing the small tiendas
selling plump bibingka and freshly made puto bumbong served with hot salabat that soothes the throat and wakes the taste buds.

1 kilo ginger, peeled and grated
brown sugar

puree grated ginger in a food processor until fine. pass through a sieve to extract the juice.
without a food processor, squeezed juice from the grated ginger using a cheese cloth.

for every cup of ginger juice, add 2 cups of brown sugar.
Cook in a Karajay over medium heat until thick while stirring constantly.
lower heat and continue cooking until dry and powdery. Cool. Pulverize in a food processor until very fine or pound in a mortal and pestle. pack in jars or plastic bags. To reconstitute, dissolve 1-2 tablespoons instant salabat in a cup of hot water.

Sago't Gulaman

2012-02-05T19:34:00.000-08:00

SAGO'T GULAMAN is a very popular refreshment.
in restaurants it is served in a tall footed glass, in neigborhood stores
it is ladled into plastic cups and in street stands it is imply poured in plastic bags and provided with straw. It can be taken as an after-meal beverage-dessert, a snack or a drink accompany another merienda item. Sago itself is also seen in tahu, ginataan and Ginumis while gulaman which is made from seaweed called agar-agar can be eaten as a gelatin dessert without fruits

3 cups sugar
3 cups water
boiled sago
cooked gulaman, cubed
crushed ice

Caramelized sugar in a saucepan, when melted, pour in the water.
Continue cooking intil the sugar is completely dissolved.
cool completely. add some of the cooled arnibal or syrup to the sago to sweetened it.

In a glass, put some sago and gulaman. add enough arnibal to sweetened.
fill with ice or add ice-cold water.

note:

to cook sago: boil water in a saucepan. add in uncooked sago. Stir to prevent
sticking. cook until transparent. drain then rinse

Tiyula itum (tinolang itim)

2012-01-29T21:27:00.000-08:00

Being free from Hispanization, the cuisine of Moro and Lumad peoples of Mindanao and the Sulu differs greatly from much of the cuisine found throughout the Philippines, having more in common with the rich and spicy Malay cuisines of Malaysia, Brunei and to an extent Sumatra, Indonesia, with well-known dishes from the region being Satti and Ginataang manok. Since this region is predominantly Muslim, pork is not used. Popular crops such as cassava, sweet potatoes (kamote), and yams are grown. The two popular sauces in this region are Sambal, Satay, known locally as Satti, and also the delicacy for people in Zamboanga, regardless of background. Another popular dish from this region is Tiyula Itum, a dark broth of beef or chicken lightly flavored with ginger, chili and toasted coconut flesh (which gives it s dark color).

500g beef (cut into 1 ½ -inch cubes)
100g coconut flesh, toasted until dark
50g luyang dilaw (turmeric)
5g sili
50g bawang
150g onions
40g salt

* boil beef in water for 2 hours or until tender.
* Remove the initial froth that forms on the water’s surface while boiling. Boil for 2 hours under medium fire.
* Check once in a while if meat is already tender and add enough water to your preferred amount of soup.
* Poud ginger, chili, turmeric salt and burned coconut
* When meat is already slightly tender add pounded ingredients and boil for another 10 - 15 minutes
* season to taste.

Basic knife safety

2012-01-29T19:45:00.000-08:00

Basic knife skills are a crucial element of any culinarian’s repertoire - whether you plan to earn a living within the kitchen, or just please yourself, your friends, and your family. Learning to wield a knife properly can speed up your preperation time, and food product fashioned in uniform shapes and sizes can facilitate guarantee even cooking throughout a dish. in addition, the mastery of certain classic knife cuts and methodology can vastly improve the design of your food, garnishes and plate presentations.

The safe use of knives is imperative for obvious reasons. There are solely a couple of rules to remember, but they're crucial:

1.a sharp knife is a safe knife. using a dull knife is a call for disaster. If you attempt to force a dull knife through the surface of a food product, it’s more possible to slide and cause an injury. Also: if you happen to cut yourself, a sharp knife will lead to an easier wound to attend to.

2.Never, ever grab a falling knife. the most effective way to avoid having to think about this rule is to make certain your knife is always completely on your work surface, without the handle sticking out into traffic areas. Inevitably, however, it'll happen from time to time that you just or some other person will bump a knife handle, leading to a falling knife. we all have a natural instinct to grab for something that’s falling. you need to overcome this inclination. Remember: a falling knife has no handle. simply get your hands and feet out of the way.

3.Use the proper knife for the proper job. several knife injuries occur when laziness induces us to use the knife at hand instead of the correct knife for a job. Place your knife inventory where it is simply accessible so you won’t be tempted to create this error.

4.always cut away- never towards – yourself. typically this is often a hard rule to follow. Again, don’t be lazy! If the angle is wrong, turn the product around. Or flip your cutting board around. if your cutting board doesn’t have rubber feet, you should place a damp kitchen towel to make sure it doesn’t move while you’re cutting.

5.once you have a knife in hand, keep your eyes on the blade. i was taught this rule early in college. I have to admit that every single time I have|I even have|I actually have} cut myself, i was looking away from what i was doing. This rule stands whether you are cutting something or carrying a knife. the simple truth is: you’re unlikely to cut yourself if you’re watching the blade, particularly the tip.

6.Carry a knife properly. If you’re carrying a knife through the kitchen, particularly a busy kitchen, there are usually folks hurrying everywhere. you need to get used to the thought that the only way to walk with a knife in hand is to hold it pointed straight down, with the blade turned towards your thigh. Keep your arm rigid. You don’t want some busboy or friend going to the emergency room with a puncture wound from your knife.

7.Never, ever place a knife in a sink full of water. in addition to soaking probably being unhealthy for your knife handle, putting a knife in a sink full of water is simply asking for trouble. Wash your knives by hand and put them away immediately.

8.always cut on a cutting board. Don’t cut on metal, glass or marble. this will ultimately damage a knife’s edge.

The 5 Mother Sauces

2012-01-28T19:47:00.001-08:00

A sauce is the crown of any dish. From the essential "five mother" sauces, there are actually many variations of sauce that are used to decorate, compliment, enhance and convey out the flavor of the food it is served with.

According to the last word cooking reference book, The New Food Lover's Companion, by Sharon Herbst, the French are credited with refining the delicate art of sauce-making. the development the of assorted sauces over the years stems from the 19th-century French chef Antonin Carême who evolved an intricate methodology by which many sauces were classified below one of five "mother sauces." Those basic sauces are the white sauce Béchamel, the stock-based Velouté, the brown stock-based Espagnole; the 2 basic emulsified sauces, Hollandaise and Mayonnaise; and also the oil and vinegar-based Vinaigrette.

DEFINING THE FIVE MOTHER SAUCES

Béchamel, the classic white sauce, was named after its inventor, Louis XIV's steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes. Made by stirring milk into a butter-flour roux, the thickness of the sauce depends on the proportion of flour and butter to milk. The proportions for a thin sauce would be 1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.

Velouté is a stock-based white sauce. It can be made from chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added.

Espagnole, or brown sauce, is traditionally made of a rich meat stock, a mirepoix of browned vegetables (most often a mixture of diced onion, carrots and celery), a nicely browned roux, herbs and sometimes tomato paste.

Hollandaise and Mayonnaise are two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm. It is generally used to embellish vegetables, fish and egg dishes, such as the classic Eggs Benedict. Mayonnaise is a thick, creamy dressing that's an emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings. It is widely used as a spread, a dressing and as a sauce. It's also used as the base for such mixtures as Tartar Sauce, Thousand Island Dressing, Aïoli, and Remoulade.

Vinagrette is a sauce made of a simple blend of oil, vinegar, salt and pepper (usually 3 parts oil to 1 part vinegar). More elaborate variations can include any combination of spices, herbs, shallots, onions, mustard, etc. It is generally used to dress salad greens and other cold vegetable, meat or fish dishes.

Crispy Water spinach

2012-01-18T05:14:00.000-08:00

PREVIOUSLY SEEN only in sinigang or as adobo, the lowly kangkong has found its way into restaurant tables as crisp fritters served as appetizer.

1 bundle kangkong
1 egg
1 cup ice-bold water
1 1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
oil for frying

remove leaves from the stems of the kangkong. Wash and dry.
In a bowl lightly beat the egg then add the ice-cold water,
cornstarch, flour, salt and pepper. mix will. heat oil for frying.
Deep kangkong in batter then drop into the hot oil. deep-
fry until crisp and golden brown drain.

Spicy dilis

2012-01-17T04:29:00.000-08:00

INUMAN WETHER at home, in a pub or just the neigborhood sari-sari store will come up short without pulutan. Strictly speaking, only foods that can be picked up with the fingers are considered pulutan. Crisp and spicy dilis is just one of the many favorites of local drinkers

1 egg
1/4 cup brown sugar
2 tps salt
4-5 pcs siling labuyo, chopped
1/2 cup cornstarch
1/4 kilo dilis
oil for frying

in a bowl, beat egg until fluffy then add sugar, salt and siling labuyo. blend in cornstarch
and beat until smooth. pour mixture over dilis and stir until completely coated.
deep-fry until crisp and golden brown.

Guyabano cooler

2012-01-08T19:26:00.000-08:00

HARD-WOKING AGRICULTURAL folks have thier own favorite thirst-quenchers when it comes to relieving thier tired bodies. Some favor basi, others tuba and some lambanog. City dwellers mostly drink coffe and softdrinks. Yet even if Filipinos are not frequent juice drinkers we enjoy juices made from local fruits like mangoes, kalamansi, dalanghita, pineapple and guyabano.

1 cup guyabano pulp, seeded
2 tablespoons kalamansi juice
1/2 cup sugar
crushed ice

mix together nthe guyabano pulp, kalamansi juice
and sugar. transfer to a blender.
add some ice or cold water then process
until smooth. Serve cold.

Green mango shake

2012-01-06T21:19:00.000-08:00

MANGO, BEING the national fruit is given star status. it used to be a seasonal fruit, with Zambales and pangasinan's produce as the best until it has become
a year around fruit due to induced flowering and artificial ripening. Unripe or green mango is enjoyed with bagoong alamang while ripe mango is good, eaten as is or with suman sa ibus. Today, another way to have it wether ripe or unripe is as drink made by pureeing the fruit.

1 cup sugar
1 cup water
2 cups cubed green mango
2 cups water

boil sugar and water together. cool.
put cubed mango and water in a blender and process until smooth.
add syrup and some crushed ice process again until smooth. serve cold

note:

instead of syrup, honey with a pinch of salt can be used to sweetened the shake

Bringhe

2012-01-01T21:13:00.000-08:00

BRINGHE is luzon's version of the Spanish Arroz Valenciana. Still using chicken pieces as adornment, it replaces saffron with turmeric ( luyang dilaw) for color and further Filipinizes with the use of coconut milk (gata) and cooking it with banana leaves.

2 pcs coconut, grated
3-4 cups lukewarm water
4 tbsps oil
3 cloves garlic
1 onion, sliced
1 whole chiken, cut into serving pieces
Salt and pepper to taste
5 tbsp yellow ginger juice (dilaw)
4 cups malagkit rice, washed
1 pc green bell pepper roasted, peeled and cubed
2 eggs, hard-boiled then sliced

Add water to the grated coconut then extract milk. strain then set aside

in a large skillet, heat oil then saute garlic, onion and chicken. stir-fry until it changes color then add salt pepper and ginger juice. add the rice then gradually pour in the coconut milk. cook until rice is almost done.

cover top with banana leaves. when cooked , invert on a serving platter. garnish with bell pepper and sliced egg.

Buffalo Wings

2011-12-31T00:19:00.000-08:00

Filipino food was largely untouched by American influence until the end of World War II, when canned foods, especially fruits and corned beef, were introduced to the Filipino diet. However, with typical Filipino flair and culinary expertise, these new U.S. ingredients were incorporated into the Filipino food repertoire to create new recipes with a distinct Filipino flavor.

12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup ufc hot sauce ( frank's redhot sauce or tabasco sauce would be great)
1/2 teaspoon salt
1/2 cup all-purpose flour
1 dash ground black pepper
2 dashes garlic powder

Direction:

In a small bowl mix together the flour, black pepper and salt. Place chicken wings in a large bowl and sprinkle flour mixture over them until coated. Cover dish or bowl and refrigerate for 1 - 2 hours.

Heat oil in a fryer to 190 degrees C. The oil should be just enough to cover wings entirely. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

Fry coated wings in hot oil for 10 minutes, or until parts of wings begin to turn golden brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve with mayo dip.

Rice in Filipino Culture

2011-12-03T05:29:00.001-08:00

Filipinos have always been rice-growers and as such our traditions, customs, rituals, celebrations and food ways are mostly based on rice. It is said that no matter how plain the "ulam" or viand is or even if there is none at all, as long as there is steaming rice cooked to perfection then the meal is complete. Rice finds its way in different aspects of our life. It is our staple food so it is eaten for breakfast, merienda, lunch of supper. The rice washing or hugas-bigas is used as broth for Pesa or Sinigang. in the Mountain Province, rice is fermented to make tapuy or rice wine. In Lukban, Quezon the pahiyas festival is the time for making crisp, colorful, leaf-shaped kiping out of rice. Pangasinenses, on the other hand, ferment boiled rice with some fish to make buro which is popular condiment in the province. Malagkit or glutinous rice is commonly used in making kakanins or rice cakes. It is even ground into galapong for making puto, cuchinta, sapin-sapin or bibingka. Celebrations are not complete without rice. The newly-wedded couple are greeted with a shower or rice. Fiestas usually mean Pella, Arroz Valenciana or Bringhe. Christmass is the time for bibingka and puto bumbong while birthdays require long rice noodles for long life.