Chicken? Oh, No! It’s SOYa!

Yes, peeps...scientists at University of Missouri have created a soy substitute that doesn’t only look like chicken but also feel and taste like chicken.   Fu-Hung Hsieh, a University of Missouri professor of biological engineering and food science in the College of Agriculture, Food and Natural Resources and the College of Engineering, is the leader of the project to create a low-cost soy substitute for chicken. According to Hsieh "early tests provided some of the fibrous texture to the final product, but it tasted more like turkey.   In order to produce a more realistic product, we had to tweak the process and add extra fiber to give the soy a stringy feeling that tears into irregular, coarse fibers similar to chicken."
  
Other meat alternatives like soy burger became popular in USA, that it triggered an increase in sales volume of eight percent (8%) for 2007 and 2008.

Soy chicken was created by Hsieh from a soy protein extracted from soy flour.   Health wise, consumers will benefit from soy chicken as soy foods contain important nutrition components, some of which help maintain healthy bones and prevent prostate, breast and colorectal cancers. It is also a good source of essential fatty acids and contains no cholesterol.

Hsieh's research has been published in the Journal of Food and Agricultural Chemistry, Journal of Food Science, and Journal of the American Oil Chemists' Society.



Source Info:

University of Missouri-Columbia (2010, February 5). It looks, feels and tastes like chicken, but it's made of soy. ScienceDaily. Retrieved June 8, 2010, from http://www.sciencedaily.com­ /releases/2010/02/100204144549.htm


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pmd23
weazel05 

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Apple Juice May Delay Key Aspects of Alzheimer's Disease

Most recent study shows that regular consumption of apple juice can help to delay symptoms of age related cognitive decline according to report published in Journal of Alzheimer's Disease.  Dr. Shea said that " these findings provide further evidence linking nutritional and genetic risk factors for age-related neurodegeneration and suggest that regular consumption of apple juice can not only help to keep one's mind functioning at its best, but may also be able to delay key aspects of Alzheimer's disease and augment therapeutic approaches."

Thomas B Shea, PhD of the Center for Cellular Neurobiology; Neurodegeneration Research University of Masachusetts, Lowell and his research team demonstrated by giving the human equivalent of 2 glasses of apple juice to the mice for one month and found out that it produced less of a small protein fragment, called "beta-amyloid" that is responsible for forming the "senile plaques" that are commonly found in brains of individuals suffering from Alzheimer's disease.




Source info:
IOS Press (2009, January 24). Apple Juice Can Delay Onset Of Alzheimer's Disease, Study Suggests. ScienceDaily. Retrieved January 16, 2010, from http://www.sciencedaily.com/releases/2009/01/090122100826.htm

Image source:
christynstuff05
emily_vaughan

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Lumpiang Ubod (Fresh Spring Roll - Palm Heart)

If you love vegetables with a little meat in it, then Lumpiang Ubod (Fresh Spring Roll - Palm Heart) is for you. With all those fried meat and fatty foods that we had during the holiday season, let's have a healthy one at the table this time.   Here it is:

Ingredients:

1. 2 teaspoon cooking oil
2. 1 medium sized onion, chopped
3. 1 teaspoon garlic, minced
4. 1 cup chicken meat, shredded
5. 1/2 cup shrimp, devained (optional)
6. 2 cups ubod (palm heart), julienned
7. 1 teaspoon black pepper, ground
8. 2 teaspoons salt (or patis/fish seasoning) 
9. balat ng lumpia (spring roll/egg roll wrappers)
10. lettuce leaves

     For the sauce:

1. 1 cup brown sugar
2. 3 teaspoons soy sauce
3. 2 1/2 cups water
4. 1  teaspoon salt
5. 3 tablespoons cornstarch (dissolved in 1/2 cup water)
6. 3 tablespoons crushed peanuts (or crunchy peanut butter)
7. black pepper, ground (to taste)

Cooking Procedure:

1. Pour the cooking oil in a medium heat pan.
2. Saute the garlic and onion.
3. Add the shredded chicken and stir until golden brown.
4. Season with salt (or patis/fish seasoning)
5. Add shrimp and saute for 2 minutes.
6. Add the ubod and stir occassionally until it is tender.
7. Set aside to cool down before wrapping it.

     For the sauce: 

1. In a pot, mix the sugar, soy sauce, water, salt, crushed peanut (crunchy peanut butter) and bring to a boil.
2. Add the cornstarch mixture.
3. Stir constantly until it thickens.
4. Season with ground black pepper to taste.

In a tray or big plate, lay one piece of egg roll wrapper.   Place one lettuce leaf at the left of center of the wrapper.   Place 2 tablespoons of the sauted vegetable in the middle of the lettuce leaves.   Take the lower portion of the wrapper and join it at the top portion of the wrapper giving a half circle appearance.   Fold the right side towards the middle and roll it.   Serve with sauce.

I hope you love it... enjoy!

Image source:

shaena1223

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Team Comerford and Flay: Super Chef Battle Winners!

Once again, our very own Cristeta Comerford, White House Executive Chef is back in the limelight.   Together with grill master Iron Chef Bobby Flay, they teamed up for the show, Iron Chef America:  Super Chefs Battle.  The other team is composed of Super Chef Emeril Lagasse and italian dish connosieur Iron Chef Mario Batali.   This season opener showcased the vegetables at the White House garden as the source to create 5-course dishes.

Team Comerford/Flay prepared the following courses:

1. Fennel and apple salad with oysters
2. Fresh garden salad with fried lobster and squid in carrot juice, sweet and sour eggplant with pine nuts and currants
3. Broccoli clam "chowder" with a hint of ginger
4. All american BBQ pork, slaw, collard green tamale, cauliflower gratin and watermelon radish pickles
5. Sweet potato tart with honey topped with pecan brittle and ginger ice cream

On the other side, Team Lagasse and Batali presented the following courses:

1. Caramelized scallops with raw and cooked fennel and white icicle radishes
2. Oyster and salad trio with three remoulades
3. Sweet potato, ricotta and goat cheese ravioli
4. Duet of american birds with quail and turkey.   The quail is marinated in honey and vegetables and the turkey is fried and then braised with a homemade Worcestershire sauce over heirloom beans.
5. Sweet carrot beignets with cafe Brulot, a creole chicory coffee with Grand Marnier and brandy and spiced with cinnamon and orange peel

The winning team gets to donate US$25,000 to the charity of their choice.

Watch what Team Comerford/Flay prepared by clicking this YouTube link:   http://www.youtube.com/watch?v=bWSI41yvwVY .

Watch what Team Lagasse/Batali prepared by clicking this YouTube link:   http://www.youtube.com/watch?v=dU1BgBK2FZg&feature=related

And watch the verdict at this link:    http://www.youtube.com/watch?v=gmtngRAUJKg&NR=1.

Source info and image:
foodnetwork.com

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It's now 2010!

As expected, the typical Filipino families welcomed the new year with a big bang.   Literally and figuratively.   Minutes before midnight, the streets like ours is like a warzone.   Firecrackers and fireworks display are in full blast.   At the sky, a sight to behold but in the middle of the streets, a no man's land lest, suffer a mangled or broken body parts.

At most homes, the volume of the radio or music is at the max.  Go to the dining room or kitchen and you will see lots and lots of food.   A treat for everyone to enjoy.   From simple to sumptuous.   As always, lots of loaves of bread, cheeses, softdrinks/sodas, cakes, fruit and other salads, spaghetti, ice creams,  and wide variety of fruits.   Add to this are the local foods like kare-kare, imbotido, morcon, cripy pata, fried chicken, tinola, crabs, prawns and other seafoods, sinigang just to name a few.

Hopefully even if we are presented with so much food, we still can be health conscious especially for people who are health challenged like me...a diabetic.

Happy new year!   Enjoy!


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stinker44
didaycj

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Malunggay: May Help Men With Low Sperm Count

One of the many vegetables that I really respect and love is Malunggay (scientific name: Moringa Oleifera). Regarded as a "miracle tree" by research scientists and nutritionists, it boasts numerous medicinal and health benefits. The tree can thrive on up to 48 degrees centigrade temperature but it is said to be best suited for 15-35 degrees environment. It's easy to grow and doesn't require too much tending and care. We have two malunggay trees now in our backyard courtesy of my mother.

Per analysis, the dark green oval-shaped leaves contain more Vitamin A than carrots, more calcium than milk, more iron than spinach, more Vitamin C than oranges, and more potassium than bananas and that the protein quality of Moringa leaves rivals that of milk and eggs. Most breastfeeding mothers here in the Philippines are advised to eat malunggay to produce more milk for her baby.

On the medicinal benefits, malunggay is known long before for its antibiotic and antifungal properties. However, claims on this note needs to be supported with placebo controlled, randomized clinical trials. Although scientific evidences were available for over 50 years, much of these are completely unknown to western scientists. Also, recent pronouncement from Bureau of Plants Industry says that eating malunggay helps to increase the sperm count of men. Aw, men, this must be a very welcome news for all of you out there who has problem with numbers down there.

Aside from being eyed as a solution to hunger and chronic malnutrition to impoverished areas here in the Philippines, it is also being considered as a potential source of biofuel. The seed of malunggay is said to be 36% oil. According to Engr. Manayaga, President and CEO of Secura International Corp., a local biotechnology company, they need at least 20,000 hectares to support the available market for malunggay products like food fortification, animal feeds, cosmetics, edible oil and water treatment among others. The market is there, but sad to say, there is no sustainable supply to go with it. Secura will buy the seeds of malunggay from the growers at a farmgate prize of P10 per kilo for the production of moringa oil. For this, they need around 500,000 hectares of malunggay trees.   Further, Secura earlier declared that it is keen on forging supply contracts with farmers planting malunggay.

There! A shoutout to those who have idle lands for possible earning big sum of money.

Source info:

http://www.tfljournal.org/article.php/20051201124931586  written by Jed W. Fahey, Sc.D.
http://www.pia.gov.ph/?m=12&fi=p080401.htm&no=26 written by Rizalie A. Calibo

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Delicious Red Apple

Who wouldn't love seeing a red delicious apple and enjoying eating it?   But, how do you like your apple?   Are you the type that loves to dig your white teeth to that beautiful red skin of an apple?   Or, are you the one who wants it all clean and peeled and ready to munch?   Well dear, think again.   Latest info based on a new Cornell study says that they have identified a dozen compounds - triterpenoids in apple peel that inhibit or kill cancer cells in laboratory cultures.   This triterpenoids may be doing much work by not only fighting cancer cells but also by reducing the number and size of mammary tumors in rats.  The analysis is from the 230 pounds peel of red delicious apples from Cornell Orchard by Rui Hai Liu, associate professor of food science and co-author Xiangjiu He, Cornell postdoctoral researcher.   They've isolated the apple peel's individual compounds and identified their structures.   Afterwards, they've tested the pure compounds against the cancel cell growth in the laboratory.   Previously, Liu has also identified compounds called phytochemicals such as flavonoids and phenolic acids in apples and other foods that seem to  have anti-cancer properties as well, including inhibiting tumor growth in human breast cancer cells.

So, when you eat that delicious red apple, always remember this:  an apple peel a day might help keep cancer at bay.


Image source:
PicassoDaVinci

Source info:
Cornell University (2007, June 3). An Apple Peel A Day Might Keep Cancer At Bay. ScienceDaily. Retrieved December 1, 2009, from http://www.sciencedaily.com /releases/2007/06/070601181005.htm

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Escabecheng Isda (Sweet and Sour Fish)

We had Escabecheng Isda (fish in sweet and sour sauce) last night.   This is what I am sharing with you now. 

Ingredients:

1. 2 pieces medium sized fish (approx. 1/2 kilo)
2. 2 pieces medium sized onions, thinly sliced
3. 2 cloves garlic, julienned
4. 1 thumb-sized ginger, julienned
5. 1 small carrot, julienned
6. 1 red bell pepper, julienned
7. 1 cup vinegar
8. 1/2 cup water
9. 2 tablespoon cornstarch dissolved in a little water
10. 3 table spoon tomato sauce
11. salt to taste
12. sugar to taste

Cooking Procedure:

1. After cleaning the fish, rub some salt and let it stand for 15 minutes.
2. Fry the fish and set aside.
3. In a small bowl, mix the salt, sugar, water, tomato paste and vinegar. 
4. Saute the ginger, garlic and onion.
5. Add the vinegar mixture.   Do not mix until it is boils.
6. Add the fried fish.
7. Add the cornstarch mixture.   
8. Add the red bell pepper and carrots.   
9. Adjust the salt and sugar to taste.   Cover.
10. Cook for 5 more minutes and serve with rice.

You can use your favorite fish for this recipe like:  Lapu-lapu, Dalagang bukid (lapad), Tilapia, Talakitok, Maya-maya, Hasa-hasa, Tanigue or fish fillet.   Happy cooking and enjoy your Escabecheng Isda.

Image Source:
 trailhead_bucket

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Tenderize That Toughy Meat!

Okay now, let me refresh my memory.  How many times was it then that I fell victim of those delectable red meat  only to be able to get that to a manageable palatable state of tenderness after so many hours of cooking?   Hmmm... not once and not just twice I tell you.   One instance, a beef stew (nilagang baka) initially planned for lunch has made it to the table at dinnertime!   Really frustrating, I tell you.

Keep in mind that the amount of hours it takes to tenderize the meat depends upon the sizes of the cuts, the type and the quality of meat.   The prices of prime cut meat is way higher than the lesser qualities.   With the help of some tenderizing means, no need to spend so much for that prime cuts, rather, buy lesser quality cuts but still enjoy the porky taste or beefy goodness of them.   That means great savings.   Isn't that great?

Pressure Cook it!  

This is the first thing that will come to mind when tenderizing the meat especially for stews or with sauce.   Just long hours of slow cooking.

Just Pound or Hammer it away!

Remember the traditional way sa pagluluto ng Tagalog Bistek?   Sliced meat are pounded before frying.   You can use the meat mallet or your kitchen knife.   By pounding the meat in one direction from left to right and top to bottom.  Then turn it over and doing it again in the other side giving it a crosshatched appearance.

Marinating or braising it Naturally.   These natural tenderizers not only works but gives your meat a juicy, tasty and zippy taste.  Certain plant, enzymes and acids can break down muscles and connective proteins in meat.

1.   Calamansi or Lemon Juice

2,   Apple Cider Vinegar

3.   Apple Juice

4.   Tomato Juice

5.   Kiwi Fruit Juice

6.   Green Papaya Juice - make sure not to soak the meat for hours as it will turn the meat mushy.      If its for frying, just dip the meat several minutes before cooking.

Just a reminder when marinating with acid base.   Do not use aluminum or copper as it will react with acid.   To be on the safe side, use stainless steel or glass.

Break it down with Baking Soda.

Dissolve 1 teaspoon of baking soda in water for a 1 kilo meat.   Use that to soak the meat.  Leave it overnight and wash with water before cooking.   Don't overdo the quantity of baking soda as it will lessens the flavor and leave it with a starchy taste.

Cola is it!

Adding cola while cooking not only tenderize the meat but also gives a sweet and zesty flavor in it.

That commecially available Chemical Tenderizers.  

This tenderizer is available in powder form and composed mainly of Papain enzyme extracted from papaya.   Bromelain is another meat tenderizer composed of a number of protease enzymes and is extracted from the stems of pineapple.   I found one being sold at the shelves of supermarkets in Metro Manila made by a popular brand of food ingredients.

Image source:

spatulasama

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Red Juicy Strawberries

Among the berries family, I am more familiar with the delicious taste of red strawberries.   Maybe because it is available and being grown in La Trinidad, Benguet here in the Philippines.   I remember way back in 2005 when La Trinidad baked the Strawberry Butter Cake.   The Guiness World Book of Records confirmed it and declared it as the largest fruit shortcake in 2007.  It was shaped as a giant strawberry, weigh 9,600 kilos, 8 feet high and 12 feet long x 9 feet wide.   Most importantly, fed 42,080 people.   Beat that!

 Aside from eating strawberries fresh, it is also made into yummy strawberry jam just like what you can buy when you go up to Baguio City.   And oh! I also love it as flavors in ice creams, shakes and yogurts.  Opps, love those pies, too!

Just what do we get for eating that sweet red fruit?   It's a fact that strawberries are high in vitamins and minerals like B2, B5, B6, Vitamin K, copper and magnesium.   The fiber content in this little sweet fruit helps the body absorb nutrients, helps stabilize the blood glucose and inhibits the production of cholesterol in liver.  The potassium content will help regulate the electrolytes in the body and lowers the risk of heart attack and stroke.   It is also high in folate, a key ingredient in the manufacture of red blood cells.   The high antioxidant level in the strawberries can help neutralize the destructive effects of free radicals in our system and help repair our body tissues.

So next time you bite that red juicy fruit, smile and savor the taste because those strawberries gives you a lot of health benefits.

Image source:

By velmapopham

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I Love Mango!

Yes! Mango has and will always be a favorite fruit of mine.   I love the sweet and fragrant smell of the ripe ones.   I can really devour several pieces of that golden yellow, heart-shaped fruit especially when I was younger.   Pity I am diabetic now that's why I slowed down eating this lovely fruit because it is classified as Medium in the Glycemic Index of Food.   Glycemic Index as Wikipedia defined is a measure of effects of carbohydrates on blood sugar levels.   I remember way back then during my 5th grade when our family relocated from Manila to Laguna. Me and my friends had the joy of climbing the mango trees and picked the mangoes we like and eat them there and then.  They have 3 varieties: Kalabaw, Piko and Indian.

Mango is rich in anti-oxidant - vitamins A and C.   Vitamin C is more pronounced in unripe or green mangoes.   It also has traces of vitamins E, B and K.

Mangoes are also used for culinary purposes.   They are used for sauces, cakes, preserved like jams and pickles, jellies, shakes, sorbets and ice creams.  Locally, we see dried mangoes on the shelves of the supermakets and some brands are already being exported to other countries.  Philippines is one of the major exporters of mangoes in the world.

Here is one of the refreshing mango drink developed by the Food and Nutrition Research Institute-DOST at their website written by Ma. Idelia G. Glorioso, NCS, RUMD:

Mango Medley


Ingredients:

1. 1 piece ripe mango
2. 1 piece banana - lakatan
3. 1 slice papaya
4. calamansi juice (lemon)
5. sugar to taste

Procedure:

1. Blenderize the fruits until smooth.
2. For every 1/3 cup of fruit pulp, add 2/3 water.
3. Stir in calamansi juice and sugar.
4. Chill.

It makes 4 servings.   Enjoy this healthful drink!

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rickguatzjr

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Cristeta Comerford: White House Executive Chef

It's great to hear that a Filipino-American woman has made it to the top post in the White House kitchen. Her name is Cristeta "Cris" Comerford and is the first minority to hold the Executive Chef position.

She studied Food Technology at University of the Philippines in Diliman and was unable to complete her studies as she has to immigrate to U.S.A. to be with his family. In 1995, during the Clinton administration, she worked at the White House kitchen as an assistant chef to Executive Chef Walter Scheib. When Scheib resigned in 2005, First Lady Laura Bush promoted her as the new Executive Chef. When the Obamas moved to the White House in 2009, they retained her in that position.

Please click this link http://abcnews.go.com/video/playerIndex?id=6939075 to see a newsclip from abc News about Cris at work at the White House with First Lady Michelle Obama.

Cris now lives in Columbia, Maryland with husband John, who is also a chef and with their daughter Danielle.

Video Source:
abc News

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Laing (Taro Leaves in Coconut Milk)

Laing is one of Bicol's well-known and sumptuous dish among the locals.   Bicolanos' version of Laing is very spicy and you can tell by the presence of several pieces of cayenne peppers (siling labuyo) in the dish.
Ingredients:

1. 1 pack 70 grams shredded dried gabi (taro) leaves
2. 1 cup coconut cream (kakang-gata)
3. 2 cups coconut milk
4. 1/2 cup shredded dried bakalaw meat or (codfish meat)
5. 1 thumb-size fresh ginger
6. 1 small minced onion
7. 5 cloves minced garlic
8. 2-3 pieces cayenne pepper (siling labuyo)
9. salt to taste

Cooking Procedure:

1. Put the saucepan in medium heat.
2. Add the coconut milk and let it simmer.
3. Add ginger, garlic and onion.   Simmer for 2 minutes.   Stir constantly to avoid curding.
4. Add fish.  Simmer until fish is nearly cooked.
5. Add taro leaves.   Stir to make sure the coconut milk is absorbed by the taro leaves.
6. Cover and let it simmer for 5 minutes.
7. Add the coconut cream (kakang-gata).
8. Let it simmer again until the coconut cream is absorbed by the taro leaves.
9. Add the cayenne peppers (siling labuyo).
10. Cook until the leaves are soft but not soggy.
11. Season with salt according to taste.

Image Source:
astoderalf

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Salsang Itlog (Egg Sauce)

This salsang itlog (egg sauce) is recommended for steamed fish or vegetables that has less salt or seasonings.

Ingredients:

1. 1 cup evaporated milk
2. 2 eggs
3. 2 tablespoon flour
4. 2 tablespoon butter
5. pinch or salt
6. pinch of ground white pepper

Cooking Procedure:

1. Boil the eggs.
2. Cut into small pieces.   Set aside.
3. In a bowl, mix together the flour, salt and ground pepper.  Set aside.
4. In a sauce pan, melt the butter in a low heat.  Stir constantly.
5. Add the flour mix.  Stir until the flour mix turn to liquid.
6. Slowly add the milk and continue stirring.
7. Add the eggs.
8. Continue mixing for 5 minutes before serving.

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Buko Salad or Buco Salad (Young Coconut Salad) - 1

Buko Salad has always been a part of Filipino tables during birthdays or feasts.   Coconuts are very abundant in the Philippines and you can always find them at supermarket or wet market or from farmers selling their harvests by cart plying in the streets.

Here is the recipe for Buco Salad:

Ingredients:

1. 4 buko
2. 1 can condensed milk (big)
3. 1 can pineapple chunks (medium)
4. 2 egg yolks
5. 1/4 cups grated cheddar cheese (grated cheese ball if available)

How to Prepare:

1. Shred the buko.   Make sure that the young coconut is not too soft nor hard.   Set aside in a big bowl.
2. In another bowl, beat the egg yolks until it is frothy.
3. Mix the beaten yolks to the condensed milk.
4. Mix the pineapple to the buko.
5. Add the egg and milk mixture to the buko and pineapple.
6. Chill before serving.

Enjoy this delicious buko (buco) salad.   Happy eating!

Image source:  daljeri

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Ukoy or Okoy (Shrimp Fried Patties)

I felt an instant craving for ukoy or okoy (shrimp fried patties) as others would call it.   It was raining yesterday afternoon when the thought of that food came to mind.      As far as I remember, none sells this to nearby eateries.   I waited for the rain to stop and went to the nearest wet market to buy the items I need.   Luckily, I got the basic ingredients to make them.   So, here it goes.

Ingredients:

1. 1/4 kilo mongo spouts or toge
2. 1/4 kilo shrimp or small prawns ( shelled)
3. 1 onion sliced
4. 1/2 stalk shallots or some stalks of onion leaves
5. 1/2 cup cornstarch
6. 1/4 cup water
7. 1 egg
8. 1 small square block of tofu or tokwa (optional)
9. 1/2 teaspoon of salt
10. 1 cup cooking oil for frying
11. 4 tablespoon vinegar
12. 1 tablespoon soy sauce
13. 3 cloves chopped garlic
14. 1 piece chopped fresh cayenne or bird pepper (siling labuyo)

Cooking Procedure:

1. Beat the egg in a deep bowl.
2. Mix the cornstarch, salt and water.
3. Then add the mongo sprouts (toge), onion, shallots and tofu and mix well.
4. Heat a deep frying pan and pour the cooking oil.
5. When the pan is already hot, place the mixture (about 3 1/2 inch in diameter and 1/2 inch thick).
6. Flatten and topped with 2-3 pieces of shrimp.
7. Cook both sides until golden brown.

Dipping Sauce:

Mix the vinegar, soy sauce, chopped red chili and garlic.   Adjust accordingly depending on your taste.

Have fun cooking Ukoy or okoy as much as I had.  Enjoy and happy eating!

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US$20,000 Dinner Tab by President Gloria Arroyo et al.

My oh, my... after meeting with US President Barack Obama, our little president together with her entourage dined at Le Cirque in New York and lavishly spending a whooping US$20,000!

Goodness, when most of my countrymen are within or below poverty line? And when the whole nation is mourning at the passing of our beloved ex-President and democracy icon, Tita Cory? When the people are patiently lining at the streets to get just a glimpse of Tita Cory's dead body for hours without breakfast or lunch or dinner yet? There they are... feasting themselves at a pricey New York restaurant. What a nice way to show condolences to the entire nation.

Even if the Philippine government is not footing the bill, still, the picture it paints in the minds of the Filipinos is really ugly. Not to mention that her family and administration is tainted with allegations of graft and corruption. Really excessive and insensitive.

Source info: New York Post article

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Kamoteng-kahoy (Cassava Cake)

Cassava cake or kamoteng-kahoy in Tagalog has long been a favorite of Filipinos during snack time or as a dessert.

Ingredients:

1. 2 cups grated cassava
2. 1 1/2 cup coconut cream
3. 2 beaten eggs
4. 1/2 cup pineapple juice
5. 1 cup condensed milk
6. 1 cup macapuno strings (optional)
7. 1/2 cup condensed milk (for topping)
8. 1 1/2 cup grated cheese (for topping)

Cooking Procedure:

1. Mix cassava, coconut milk, eggs, pineapple juice, milk and macapuno strings in a big bowl.
2. Transfer the mixture in a square pan.
3. Bake it at 350 degrees Fahrenheit oven for 45 minutes.
4. Add 1/2 cup condensed milk on top.
5. Sprinkle the grated cheese on top.
6. Bake for another 5-10 minutes or until the top is golden brown.

Enjoy this delicious cassava cake!

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Sopas na Itlog (Egg Drop Soup)

Sopas na itlog or egg drop soup is just perfect during cold or rainy days. Definitely one of the easiest to prepare and not time consuming. Here is the recipe:

Ingredients:

1. 2 eggs

2. 1 cup evaporated milk

3. 1 medium sized onion

4. 3 cloves minced garlic

5. 2 cups chicken broth or pork broth

6. fish seasoning or salt to taste

Cooking Procedure:

1. Saute the garlic and onion.

2. Add the chicken or pork broth. Bring to boil.

3. Lower the heat then add the evaporated milk.

4. Beat the egg.

5. Using a small strainer, position it at about 8-10 inches above the soup. Pour the beaten egg to the boiling soup. Move the strainer back and forth so that the egg will drip like a miki noodle or thread-like. Don't mix until the eggs solidify.

6. Serve hot.

Happy cooking and enjoy your sopas or egg soup.

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Ginataang Ampalaya (Bitter Melon with Coconut Milk)

Ampalaya or Bitter melon has long been known to be a nutritious vegetable and a good source of iron. So, if you are diabetic, bitter melon is good to include in your regular diet because it is a good supplement in maintaining your normal sugar level. Here is the procedure for cooking Ginataang Ampalaya (Bitter Melon in Coconut Milk).

Ingredients:

1. 4 medium sized ampalaya (bitter melon) sliced 1/2 inch thick diagonally
2. 1 cup coconut milk
3. 1 cup coconut cream
4. 200 grams diced pork (dried fish or dried shrimp can be used instead)
5. 2 pcs green finger pepper (siling berde pangsigang)
6. 1 medium sized onion
7. 2 cloves of garlic
8. 1/2 inch crushed ginger
9. 2 tablespoon shrimp paste
10. 2 pcs. cayenne or bird pepper if you want it spicy (siling labuyo) cut in half (optional)
a pinch of salt to taste

Cooking procedure:

1. Put the frying pan in a medium heat. Tenderize the pork in a small amount of water.
2. Remove the excess water.
3. Pour the coconut milk in the pan.
4. Add the pork, shrimp paste, garlic, ginger, onion, green finger pepper and fresh cayenne (siling labuyo).
5. Constantly stir to avoid turning oily.
6. Once boiling, add the ampalaya (bitter melon).
7. Cover but refrain from stirring to avoid the bitter taste.
8. Add the coconut cream.
9. Let the coconut cream absorb by the ampalaya (bitter melon).
10. Once nearly dry, season with salt.

Enjoy cooking your Ginataang Ampalaya (Bitter Melon in Coconut Milk). Happy eating!

Cooking Tip:

10 minutes before cooking time, soak the sliced ampalaya in water with salt. Afterwards, rinse with tap water. This will lessen the bitter taste of ampalaya.

Note: Ampalaya is also known as Bitter gourd; Charantia;

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