HEALTHY PINOY FOOD TIPS

Would you salivate as soon as your Philippine pals would certainly article their own newest image dishes about Myspace? Are you currently a good emotive or perhaps nostalgic eater? Really does ingesting Philippine meal allow you to be less homesick or perhaps will be your health and fitness at risk? Except if you’re one of several lucky people that can sustain a girlish determine even though parenthood along with immigration towards the terrain associated with use along with baby, you might want to continue reading.

Increasing way up Philippine

If you ended up expanding way up, you had been much more productive. Your current mama, your own aunts, older siblings plus the home helpers ended up undertaking every one of the preparing. (In reality, these people prepare right through the day. ) While you’re house via university, you merely engage in external together with your pals even though direct sunlight boils down. You had been also form of picky. You'd probably take in the particular hemp noodles in the pancit along with thrust the particular rooster along with veggies to at least one facet of your respective dish. A person wouldn’t are brave enough take in of which sour melons or perhaps tofu even when your own sincere Catholic mama alerts people of which you’ll always be getting your hands on individuals leftover meals throughout purgatory..

Like a adolescent you had been precocious along with impressionable. You’re captivated by American refined food. A person rejoiced as soon as of which famous hamburger, french fries along with rooster nuggets position sprouted throughout centers all over area in the overdue 80s. Bear in mind individuals nonincome producing intervals throughout college once you would certainly bad guy along lean pieces associated with cheese along with pepperoni pizza along with gulp along pens associated with origin ale faster than everyone can claim “Shakey’s”?

Back for this existence in the usa. You’re right now a better half along with mommy. A person retail outlet your individual household goods along with prepare your individual meal and so your self can take in. Next you will find various other tasks along with doing errands additionally you've still got to visit to function. Little time for you to engage in or perhaps work out. Next thing you understand, you've received weight along with it’s even if it's just Thanksgiving holiday yet. Exactly how does this happen?

When you mature, your whole body slows its capacity to metabolize the particular meals you take in. Any forty calendar year older, 135-lb person, for example, need to consume no greater than 1, 000 unhealthy calories every day. However who may have time for it to course those unhealthy calories in case you can’t also keep up with your own occupied work schedule? Which loves to take in salads along with sandwiches everyday? Which can continue to exist shakes along with smoothies? Keeping track of carbs? That’s tedious.
The Downside associated with Popular Philippine meals

Lechon-Roasted suckling this halloween, crispy together with lots of liver organ sauce. Also Anthony Bourdainloves this a thing of beauty along with cooking. In the event you are living close to the Distance or perhaps Gulf Coastline, the opportunity expertise with this particular centerpiece throughout Philippine wedding ceremonies along with baptisms is usually tough for you to resist. Be sure that you party and last and last for you to shed of which saturated body fat aside.

Menudo It's not the particular Puerto Rican singing group but the Speaking spanish stew crafted from chicken, chickpeas, raisins, reddish colored peppers along with tomato sauce. You need to take out and about the particular chicken along with substitute together with beef or perhaps rooster plus the plate offers changed its name for you to afritada along with kaldereta. Increase much more spices like peppers as an alternative to salt along with soy sauce. Excess salt leads to drinking water maintenance along with hypertension eventually.

Hemp –Why is usually this basic asset listed here? Is it possible you are living with no breads or perhaps pasta? Congrats.. However existence with no hemp? It’s such as fresh air to many Filipinos. They have to have got hemp preparing inside their hemp heater right through the day everyday. However except if your own American man, kids along with kittens and cats want to take in hemp as well. It’s safer to merely prepare once per week. Hemp is usually abundant in carbs and so aim for merely ½ cup every day. Receive fibers via various other resources like grain breads along with oats.

Adobo –It's melted chicken boating throughout fatty soy sauce. Even though it’s not towards your own religion, try out rooster adobo instead. This particular better Visayan alternative is created together with canola fat along with achuete seed products to get a small piquancy. Get uncomplicated for the hemp certainly.

Biko and other sugars. Regrettably, the normal ingredients tend to be equivalent along with unhealthy:, sweet hemp, coconut use along with brownish glucose which is there is no alternative. Also the particular Splenda brand of brownish glucose nonetheless offers authentic glucose mixed engrossed. Thus conserve this formula to the subsequent get together that you are going to. This particular Philippine treat is supposed to get propagated. While you’re alone, take in fresh indigenous fruits instead: mangoes, papayas, plums, along with avocadoes.
Much more ways to prepare healthy Philippine meals

Get uncomplicated about these types of condiments: soy sauce, banana ketchup, shrimp substance (bagoong) coconut fat, coconut product, along with peanut fat. Regarding sinking, utilize white vinegar as an alternative to soy sauce (toyo) pertaining to less salt. Many Filipinos spent my childhood years about slathering compacted use about grilled hemp, pancakes (hotcakes), sliced breads, along with creamed ingrown toenail. It's also a well known leading pertaining to hemp cakes along with muffins (biko, puto, bibingka along with cassava). Disguise this tends to as part of your basement pantry.

Avoid melted meals. Remove of which crispy rooster skin color prior to starting reminiscing your own aunt’s rooster rinds. Lumpia (eggroll) can be quite well-known on celebrations along with Americans are especially keen on this as it is usually tough to make along with difficult. Exchange the floor chicken together with minced shrimp along with veggies instead although some discerning palates said doesn't necessarily preference nearly as good.

Avoid refined reddish colored meat such as longaniza (sausages) along with tocino (bacon). Try out rooster tocino instead along with utilize a glucose replacement for the particular reddish colored glaze. Try out beef tapa along with bistek (beef steak) pertaining to less cholesterol along with salt.

Make much more vegetable-based along with fish-based dishes. You can stay with Philippine vegetarian meals with no starving on your own associated with proper eating routine. Bunch about vitamin overflowing darker natural veggies like kangkong (watercress spinach) along with proteins abundant pinto and black beans along with crazy.

Make in your house pertaining to sustenance however take in out and about along with get together to the organization. In the Philippine get together, mingle along with maneuver around rather than just sitting by the buffet dining room table. Be involved in get together online games, sing out Karaoke along with support the particular web host throughout preparing, portion along with cleansing as well as going after the particular unruly kids along with overall leftover meal pertaining to take home meals.
Philippine diet regime along with medical problems

The Filipinos are certainly not spared from your modern day ailments of the American entire world like diabetes, coronary disease along with cancer malignancy. This can be accurate in particular for you to immigrants with adapted the particular american lifestyle. Weight problems can be a unusual amid Philippine however Hard anodized cookware females are prone to osteoporosis caused by calcium mineral lack along with lactose intolerance. A normal women desires a minimum of 1000 mg associated with calcium mineral through grow older 41. Avoid rapid knee along with cool alternative through sipping lots of calcium mineral right now. Read use is an received preference just like everything else. Ask John Zimmerman. In case you’re lactose intolerant, inquire your own nutritionist to the choices. This can be as soon as supplements appear in convenient.

Moderation is the key. Controlling physical activity together with diet is usually one more method. Feelings may very well be channeled in a constructive way. Food is the universal language and is particularly the common manifestation associated with one’s tradition. Even so, there are many solutions to communicate your own tradition aside from ingesting. Take into account that people watch everything you take in not simply to seem excellent but additionally to remain healthy. While you’re grown up, your own tastebuds develop fully together with your brain’s perseverance to get healthy. Thus go on and deal with yourself to of which mouth-watering halo-halo (fruit along with use medley drink) once in a while. That helps make the particular special occasion much more espesyal (special).

BULALO ( BEEF SHANK SOUP)

 For all the soup lovers, this Beef Bulalo Recipe is a must! Bulalo or Beef Shank Soup can be very expensive in some classy restaurants, but if you take time to learn and follow this simple bulalo recipe I have prepared for you you'll be surprised how easy it is to prepare this original and savory Filipino dish

I like to have bulalo during cold days. Sipping the soup alone makes me feel comfortable. This bulalo recipe that we have here is my favorite because it is the simplest yet it produces an excellent dish.
 

 Ingredients
 2 lbs beef shank
    ½ pc small cabbage, whole leaf individually detached
    1 small bundle Pechay
    3 pcs Corn, each cut into 3 parts
    2 tbsp Whole pepper corn
    1/2 cup Green onions
    1 medium sized onion
    34 ounces water
    2 tbsp fish sauce (optional)

 

Cooking Procedure

1. In a big cooking pot, pour in water and bring to a boil
2. Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
3. Add the corn and simmer for another 10 minutes
4. Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
5. Serve hot. Share and Enjoy! PINOY DELICACY FOOD

SARCIADONG BANGUS O TILAPYA

I only like 'sarciado' in two fishes - bangus (fillet/belly - milkfish) and galunggong (mackarel scad). The tomato sauce enhances the flavor the way I like it that's why. So when I received frozen boneless bangus packs ,  without second thought, I decided to make this recipe. =D

Sarciadong Isda or Fish Sarciado translates to “Fish with sauce”. Fried fish is simmered in a sauce that is usually composed of tomatoes and onions; some seasonings are also added to enhance the flavor.
In my opinion, this simple and healthy recipe also works well with leftover fried fish. You can still transform your leftover fried fish that you had last night for dinner into a very tasty and hearty lunch meal.I used tilapia for this demonstration because it’s the only fresh fish available in the nearest market. I don’t hate tilapia

Ingredients

• 2 lbs Tilapia, cleaned
• 3 pieces medium-sized tomatoes, diced
• 3 pieces medium-sized onions, diced
• 1 3/4 cups water
• 1/2 teaspoon ground black pepper
• 1/2 cup green onions, chopped (optional)
• 2 teaspoons garlic, minced
• 3 pieces raw eggs, beaten
• 2 tablespoons fish sauce

Procedure

1. Heat oil in a frying pan then fry the fish. Ensure that salt has been rubbed over the fish before frying.
2. Remove the fish from the frying pan and place in a a plate with paper towels. Set aside.
3. Using a clean pan, heat about 2 teaspoons of cooking oil then sauté the garlic, onions, and tomatoes
4. Add the fish sauce and ground black pepper then stir.
5. Put-in the chopped green onions and water then bring to a boil.
6. Add the fried fish and simmer for 3 to 5 minutes.
7. Pour the beaten eggs on the pan. Ensure that it is distributed evenly.
8. Once the eggs curdles or coagulates, you may start stirring the mixture.
9. Simmer for another 2 minutes than transfer to a serving plate.
10. Serve hot. Share and enjoy! PINOY DELICACY FOOD

PINAUPONG MANOK

Pinaupong manok is a chicken dish dry cooked in a palayok (earthenware pot) set on a sitting position placed on a bed of rock salt lined with banana leaf.  This process makes the pot acts like and oven and cooks the chicken using its own juices, the salt in the bottom prevents the chicken from burning while the banana leaf gives it a different aroma.
This was the most common way of baking chicken in the Philippines during the early days when gas ovens was not yet invented.  A really simple way of preparing chicken as traditional recipes only calls for chicken, salt, lemon grass and lots of patience as cooking this dish would take at least an hour per kilo of chicken.
For this post I will be making some slight revisions to the traditional recipe hence I will be adding onions, spring onions, ginger, garlic and pepper to give it more flavour.

My friend has heard of pinaupong manok (sitting chicken) several times but never had a chance to try it. He thought it was something complicated to prepare and, hence, only for special occasions. I thought that was really funny. I have been making pinaupong manok since high school. I told him it was the easiest thing to make.
Pinaupong manok is so named because the chicken is made to sit on a bed of rock salt. No liquid is added; the chicken cooks in the combined steam generated from the water content of the salt as well as its own. It absorbs all the natural flavor of the rock salt. Traditionally, the dish is served with a dunking sauce made with toyo (soy sauce) and kalamansi (native lemon) juice.

The traditional way of cooking pinaupong manok is to cook it in a palayok, the native earthenware pot. But, there’s nothing wrong with using any large, thick stainless steel casserole. When I was first taught to cook this dish, I was told that it was very important that no part of the chicken should touch the metal. Hence, a large and deep casserole. Cooking time is one hour for every kilo of chicken.
I used a pressure cooker. Cooking time was 20 minutes counting from the time the valve started to whistle.

 Ingredients:

3 tbsp melted butter
3 tbsp lemon juice
3 tbsp chicken drippings (you get this when you rest the chicken, don’t use the one from the bottom of the pot)
1 tsp ginger paste
3 cloves garlic, minced
salt

Procedure

1. Generously rub chicken with salt, garlic and freshly ground black pepper inside the cavity and outside.
2. Stuff the cavity with onions, lemon grass, garlic and ginger.
3. Place 3 cups of rock salt in the bottom of an earthenware pot then line the top with banana leaves.  Place chicken in a sitting position then place in an open flame over stove or fire burner, make sure the rest of the chicken would not touch the sides of the pot.  Cook for 2 to 2 1/2 two hours or until chicken is tender.
4. Once cooked, place chicken in a wire rack to cool, let the juices run in a container.
5. Place all sauce ingredients together in a sauce pan and simmer in low heat for 5 minutes.
6. Place chicken in a serving plate then serve with dipping sauce.
7. Enjoy PINOY DELICACY FOOD!

TINOLANG MANOK

The secret in making a good chicken tinola is to simmer the chicken for longer periods of time. This will let all the flavor of the chicken come out and it also makes the chicken tender. You can also use malunggay leaves instead of pepper leaves (or even both) to maximize the health benefits.

Nowadays, we are trying to eat a little healthier than usual (with occasional sweet treats of course!) and so I have decided to look back on my heritage to try and make more Filipino style dishes that are both nutritionally more beneficial and flavorful, too. In the Tagalog Region, where my little island belong, a lot of our food are soup-based - with veggies and meat added in and lots of garlic, onion, tomatoes and ginger added for flavor!
The weather may be hot outside but Filipinos will still be seen eating Sinigang, Bulalo or Tinola. These are pretty much comfort food for us. Very healthy 'cause we use just plain water as base for the soup but add lots of fresh aromatics for flavor and nutrition.

There was a time, I didn't want to try Tinolang Manok - I think because I often had this growing up and felt I ought to broaden my horizon and try other dishes. It's been over 20 years since I have had a taste of this marvelous soup so I thought since it's perfect for our present diet, I decided to finally try my hand at making it....Not only did I feel so silly because I realized I actually have missed it so much I have done a  disservice to my family by not making Tinola for them either. At any rate, I am just happy that my husband very much enjoyed it!

Traditionally, we use unripe Green Papaya, Upo or Patola for this dish. I did get a green papaya but it was red when I opened it so that's not very useful to me. It has to be a real unripe and green papaya (not just the outside but the inside or the flesh, too). But thankfully, I found this Opo Squash (Upo in the Philippines). It is marvelous for Asian soups and I will be using this very often from now on.

Ingredients

2 Tablespoon Oil (I used Olive Oil)
4-6 garlic cloves, crushed
1 medium Onion, chopped
2-2 1/2 inch Ginger, peeled and chopped
1 kilo / 2.2 lbs Chicken pieces (Drumstick and thighs)*
1 Tablespoon Salt (yes that's right) or 3-4 Tablespoon Fish Sauce (to be more authentic)
Ground black Pepper or peppercorn, to taste
8 cups water
1 medium Opo Squash, peeled, quartered and sliced (or unripe Papaya, Patola and Chayote)
5-6 cups Spinach leaves
Fresh Red Chili, chopped

Procedure

In a large and deep pan heat the oil and sauté the garlic, ginger and onion for a couple of minutes until fully aromatic. Add the chicken pieces and sauté until all the chicken are lightly browned. Season with salt (or fish sauce, if using) and pepper.

Pour in the 8 cups of water and bring to a boil. Lower the heat and simmer for about 50 minutes or until the chicken is tender. I usually cover the pan as it simmers.

Add the chopped Opo Squash and cook for another 10 minutes or until the squash is translucent and tender. Finally, add in the spinach and just cook until wilted, about a couple of minutes. Check the seasoning - add more salt, fish sauce and even a little sugar to taste!

If you wish to add some heat, add a little red chili (sliced) with the soup. If you're Pinoy - serve with some soy and fish sauce combo with a few squeezes of  lime juice (calamansi) on the side! 
You can have this with rice, naturally!ENJOY PINOY DELICACY FOOD!

BUTTER PEPPER CRAB RECIPE

I've been wanting to know how to make this for the longest time. I never realized how easy it is. I made this with prawns and didn't need the cornstarch to thicken. Only problem I had was that the sauce kept boiling instead of simmering, so I switched to low flame. Very tasty, in fact my mom thinks this is better than the one in our favorite seafood restaurant

Ingredients

- 1 Dungeness Crab (about 2 lbs)
- 1 stick salted butter (sub: ghee)
- 10 cloves garlic (chopped coarsely)
- 2 chicken bouillon powder
- 2 teaspoons fresh cracked black pepper
- Salt to taste
- 1/2 teaspoon sugar
- (optional) 1 Tbs tamarind puree
- (optional) 2 Tbs cilantro
- (optional) 2 small chilies

Procedures

Saute the remaining ingredients on low heat.

Crack or Cook first?

If you are to cook the crabs first ... Boil crab for 7-10 minutes. Clean crab, cut body into 2 pieces. Crack remaining pieces to let the garlic butter under the shell.

Add the cracked crab to the sauteed mixture. Mix the crab, butter, seasoning well. Cover pan for 5 minutes.

If you are crack and clean the crabs first ... Toss the crabs in the freezer for a few minutes to calm them down. Clean crab, cut body into 2 pieces. Crack remaining pieces to let the garlic butter under the shell.

Add the cracked crab to the sauteed mixture. Add a 1/4 cup of water. Mix the crab, butter, seasoning well. Cover pan for 5-10 minutes, allow to steam. Mix while cooking.

Crustacean preparation:
Crack crab without cooking and add to the saute. Cook the crab until half done.

Dish out and bake it in the oven at 350 degree F for 25-30 minutes.

ENJOY PINOY DELICACY FOOD!

KARE KARE WITH SPECIAL BAGOONG

Kare-kare is a popular stew in Philippines that is served on special occasions like Feast Days (fiesta), Birthdays and family gatherings. The dish’s defining ingredient is its peanut sauce which is made out of peanut butter, ground toasted rice and annatto seed extract this is then cooked with variety of local vegetables and meat (usually ox tail or ox tripe). It’s a bit pale in taste compared to other rich Philippine dishes that’s why it is often always accompanied with a salty shrimp paste called bagoong.
This dish probably had originated from Pampanga  as it is really popular there and every household in the said province offer this as their specialty and have their own better versions that stand out among the others but there are also some suggestions that it originated from the Southern island of Mindanao where this dish is popular as well, it was said that this is one of the regal dishes of the Moro elite who settled in Manila even before the Spanish arrival.

Another suggestion says that it has a Japanese influence as the name “Kare-Kare” is derived from the Japanese word “Kare” which is a Japanese word for curry.   So where this dish did really came from? Well I don’t really know but most experts say it was from Pampanga also called the culinary capital of the Philippines. I guess this is not for everyone due a lot of people has allergies over nuts and if you don’t have one you might freak out with the part of beef used.  But if you are adventurous in food, this is a must try especially for those who loves peanut butter, you will feel good about this dish.

Ingredients

• 3 lbs oxtail (cut in 2 inch slices) you an also use tripe or beef slices
• 1 small banana flower bud (sliced)
• 1 bundle of pechay or bok choy
• 1 bundle of string beans (cut into 2 inch slices)
• 4 pcs eggplants (sliced)
• 1 cup ground peanuts
• 1/2 cup peanut butter
• 1/2 cup shrimp paste
• 34 Ounces water (about 1 Liter)
• 1/2 cup annatto seeds (soaked in a cup of water)
• 1/2 cup toasted ground rice
• 1 tbsp garlic, minced
• 1 large onion, chopped
• salt and pepper

Cooking Procedure

1. In a large pot, bring the water to a boil
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
7. Add salt and pepper to taste
8. Serve hot with shrimp paste. Enjoy!