TO: MA’AM NANCY REYES – LUMEN
Publisher/Editor in Chief, COOK MAGAZINE
AND /OR: SIR EDWIN AGUILAR
EDITOR
RE: WHERE IS BEST …….. SEAFOOD
( the best places to eat them!)
SEAFOOD. When some people hear “Let’s have/eat seafood,” many would say “ Wow mahal ‘yan!” (Wow that is expensive!). How would you rate this statement here in the Philippines?
Well, I’m not a seafood buff but I came to love seafood when I had these vacations in Caramoan (my mothers origin); ‘the early years of my life. I remember way back in the 60’s and the 70’s when the motorboat and small boats had docked along seashore, the passengers would go to small cottages to eat lunch. The small cottages were simple and clean and the canteen/ “carinderia owners” let us feel comfortable in the humble and so native and remote place where we also belong. “Away in the boonies,” some people would say, “sa bundok.”
We had the freshest “cocido” (fish in sweet and sour soup with “limon”). We had “malasugi,” from the tuna family, grilled and seasoned with calamansi (small lemon). And so the passengers’ choice of simple but sumptuous lunch for a very cheap price. Of course, in the house we ate choice-de-luxe shrimps and Dungeness crabs (small crabs from the pacific). And then we had “lato,” seaweeds sprinkled with calamansi.
Later, I found out during my married life that Batangas waters produce fresh seafood delicacies like “tulingan, dulong, and tambakol.” “Sinaing na tulingan” comes best only from Batangas which is cooked hours to drain possible poisonous substance out the fish. “Dulong” are small fishes cooked tender for omelet; and the tambakol is best as “sinaing sa kamyas.”
Let us find the freshest and the highest quality seafood available:
1.Via Mare in Greenbelt offers excellent oysters and crabs. Their seafood go with a wine list served to complete a healthy meal.
Seafood curry with shrimps, squid, clams, more shells and “tanigue” are best in Peoples Palace in Makati.
Experience at Fisherman’s Wharf their pomelo salad with shrimps.
And of course, for me Dampa is still the cheapest of the fresh seafood. You can buy around the market and have your seafood cooked with a choice recipe for only 120 - 180 pesos per kilo.
SPO1 Rey Jimenez
Makati Warrant
2. Catch a cozy dinner which highlights a fusion of seafood cuisine at Dragon Gate seafood restaurant along Roxas Boulevard. Live shrimps, steamed lapu-lapu, and seafood noodle with talaba, shrimp, and fish fillet are the best offers.
“Try by yourself, you will like it,” asserts Mr. and Mrs. Domingo
“We also like at Shabu Shabu the seafood set – talaba and more seafood in Korean cooking.”
Domingo and Ester Tengco
Garments Owner
3. “Tokyo Tokyo gives varieties of dim sum crafted daily in affordable prices for students and young professionals like us. Traditional tempura and tender seafood meats are yummy - in simple but cool setting.”
Wenzi Jeanne and Riza Martinez
Young Professionals
4.“My family and I normally go out to dinner on Sundays . We eat Japanese food among others, and for starters we usually get the sushis or sashimis before the main course which consists of sukiyaki's, sobas, teppanyakis or the simple tempuras. Most Japanese restaurants here in Makati are very good.”
Lui Magpayo
Businesswwoan
5. Seafood like shrimps with broccoli are best at Luk Foo in Paranaque. I also like their chile crab and spicy squid.
“The best seafood paella is in Alba’s.”
Sergs R. Alarkon
Law Graduate
6. “Bulungan” in Paranaque if buying seafood in big quantities. Freshest catch in the market around 2am and dawn. The seafood can stay in the freezer for long, but not so long. It should be stored in airtight containers. Just imagine cooking/planning for school affairs that fits a budget.
Fr. Bong Patiag, RCJ
7.“Palawan is a fresh seafood country,” I heard from my friends about the finest selection of seafood at Ka Lui’s in Puerto Princesa.
Manong Ed Ducay
Fish, Meat, and VeggieTrader
8. Green mango with fresh sweetened bagoong, fried calamari, and baked tahong with cheese at Dampa. You can even cook on your own and prepare with the resto owner. “Yum yum.”
Don Flores
Criminologist
9. At Maru, a Japanese Restaurant in Hobbies of Asia come innovative food and mouthwatering seafood specials. Food was good!
Benedict Licayan
Bureau of Census
10. Fisherman’s Wharf. A great view over the harbor – lovely, light and airy. Dungeness crab, and grilled fish go, especially for a memorable dinner with family and close friends. Live crab, abalone, lobsters are cooked to order from their tanks.
Evalyn Roxas
Young Doctor
And so the gift of our Philippine waters, our finest seafood around, and the diverse satisfying recipes that make us Filipinos healthy and wise. Truly, foreigners adore our historic waterfront and delicious seafood delicacies. Have you tried our eels? Our oysters? And our snails, too?
posted, 12.30.09 at http://ishalleatandcook.blogspot.com
For COOK MAGAZINE, 2009
Wednesday, December 30, 2009
A Diet That Maximizes Your Work Out
A Diet That Maximizes Your Work Out
What diet best maximizes your work out? According to Earl ( Filipino health club manager of a 5-star hotel), a good diet after work-out should help to burn the fat. He recommends eating food that are low in fat (less 30% of the total calories intake) with carbohydrates and protein, and a mixture of foods that are rich in fiber. Earl adds that a good diet is very selective. For example, vegetable soup is better than “bulalo” ( rich beef bones soup stock). In the States, they don’t have “dinuguan” (pork blood with pork meat) and “kare-kare” (ox meat with peanut sauce and vegetables), two very delicious and tempting meals. “We Filipinos, and everyone, must be selective in our diets.”
The best exercises? Earl suggests a combination of cardio-vascular exercises that use strength machines. Other good choices are running, biking, walking, and skipping ropes. The workout must be at least 65-80% of the maximum heart rate.
For a stubborn abdomen, there’s no way out of it. You simply have to reduce your intake of fatty foods. Also, you have to exercise more and more. If you tend to live a sedentary life, then you will have to work out for at least an hour for best results. At the Tower Club, Earl says members try to exercise at least 20-30 minutes a day.
Earl notes, too, that there is some truth to the belief that dieting only leads to a loss of water and temporary weight loss. Instead he advises a selective, well-balanced diet combined with aerobic exercise (such as walking or running) for best results. He adds that when you exercise, you should reach the ideal heart rate appropriate to your age. If your prefer to work on a machine Earl recommends the cross-trainer, with an appropriate exercise program.
He adds, “Starving the body only leads to a loss of water – not fat. A selective diet is much better.” He also points out that there is a new trend – Iyengar Yoga, which was conceptualized in India. “Yoga is a good starting point for conditioning your body, muscles and joints.
Sample Fat – Busting Menu
Breakfast
Cereals with low fat milk
Hard-boiled egg
Orange juice
Lunch
Pasta with light sauce
Small amount of meat
Dinner
Fish meal
http://ishalleatandcook.blogspot.com
http://rfvietnamrose09.blogspot.com
Rose Flores - Martinez
Old article revised (Cook Magazine)
Dec 30, 2009
What diet best maximizes your work out? According to Earl ( Filipino health club manager of a 5-star hotel), a good diet after work-out should help to burn the fat. He recommends eating food that are low in fat (less 30% of the total calories intake) with carbohydrates and protein, and a mixture of foods that are rich in fiber. Earl adds that a good diet is very selective. For example, vegetable soup is better than “bulalo” ( rich beef bones soup stock). In the States, they don’t have “dinuguan” (pork blood with pork meat) and “kare-kare” (ox meat with peanut sauce and vegetables), two very delicious and tempting meals. “We Filipinos, and everyone, must be selective in our diets.”
The best exercises? Earl suggests a combination of cardio-vascular exercises that use strength machines. Other good choices are running, biking, walking, and skipping ropes. The workout must be at least 65-80% of the maximum heart rate.
For a stubborn abdomen, there’s no way out of it. You simply have to reduce your intake of fatty foods. Also, you have to exercise more and more. If you tend to live a sedentary life, then you will have to work out for at least an hour for best results. At the Tower Club, Earl says members try to exercise at least 20-30 minutes a day.
Earl notes, too, that there is some truth to the belief that dieting only leads to a loss of water and temporary weight loss. Instead he advises a selective, well-balanced diet combined with aerobic exercise (such as walking or running) for best results. He adds that when you exercise, you should reach the ideal heart rate appropriate to your age. If your prefer to work on a machine Earl recommends the cross-trainer, with an appropriate exercise program.
He adds, “Starving the body only leads to a loss of water – not fat. A selective diet is much better.” He also points out that there is a new trend – Iyengar Yoga, which was conceptualized in India. “Yoga is a good starting point for conditioning your body, muscles and joints.
Sample Fat – Busting Menu
Breakfast
Cereals with low fat milk
Hard-boiled egg
Orange juice
Lunch
Pasta with light sauce
Small amount of meat
Dinner
Fish meal
http://ishalleatandcook.blogspot.com
http://rfvietnamrose09.blogspot.com
Rose Flores - Martinez
Old article revised (Cook Magazine)
Dec 30, 2009
From the Mountains of the Philippines/Bondoc
From the Mountains of the Philippines
Filipino folklore would not be complete without its many traditional, and oftentimes herbal medications, remedies, and healing methods. In fact, different regions of the country have methods and treatments that are unique to them. The bottom line is, the healing power of herbs – whether culled from the people of yore learned in a 21st century lab – has an effectivity all its own, that cannot be denied.
Among the world’s earliest civilizations, food and medicine were inextricably linked, and many plants were eaten for their health-giving properties. Take, for example, armies of slave workers who laboured to build the Egyptian pyramids. They survived on meal which included a daily ration of garlic in order to ward off pestilence and fevers.
Consider too, the dark age of Europe, well into the medieval period, when herbs were painstakingly grown in monasteries. Each monastery in face, had its own “Physics” garden, abounding in herbs that were used to treat the ailments of both the monks and the local folk who dwelled in the surrounding areas.
Ramon Tan, president of Carica Products offer a gift of health to correct various ailments, to improve immune system, take care of health and restore vigor. It has been around since 1995, and is distributed in both Japan and the Philippines.
The combination of extracts come from indigenous local fruits and vegetables, largely papaya, which are organically grown. The mode of extraction follows a traditional Japanese fruit fermentation process.
The fruits and vegetables come from the mountains of the Bondoc peninsula, to Camarines Sur, Camarines Norte, Mindoro, Batangas, Negros Oriental, Bataan, and La Union. From these areas, wild tropical fruits are gathered – naturally growing plants which have not been touched by pesticides and fertilizers.
Extracts from these fruits are extraordinarily healthy, marking the Philippines natural resources as lush and enhancing the well being.
http://ishalleatandcook.blogspot.com
/rose flores martinez
Dec 30, 2009
Filipino folklore would not be complete without its many traditional, and oftentimes herbal medications, remedies, and healing methods. In fact, different regions of the country have methods and treatments that are unique to them. The bottom line is, the healing power of herbs – whether culled from the people of yore learned in a 21st century lab – has an effectivity all its own, that cannot be denied.
Among the world’s earliest civilizations, food and medicine were inextricably linked, and many plants were eaten for their health-giving properties. Take, for example, armies of slave workers who laboured to build the Egyptian pyramids. They survived on meal which included a daily ration of garlic in order to ward off pestilence and fevers.
Consider too, the dark age of Europe, well into the medieval period, when herbs were painstakingly grown in monasteries. Each monastery in face, had its own “Physics” garden, abounding in herbs that were used to treat the ailments of both the monks and the local folk who dwelled in the surrounding areas.
Ramon Tan, president of Carica Products offer a gift of health to correct various ailments, to improve immune system, take care of health and restore vigor. It has been around since 1995, and is distributed in both Japan and the Philippines.
The combination of extracts come from indigenous local fruits and vegetables, largely papaya, which are organically grown. The mode of extraction follows a traditional Japanese fruit fermentation process.
The fruits and vegetables come from the mountains of the Bondoc peninsula, to Camarines Sur, Camarines Norte, Mindoro, Batangas, Negros Oriental, Bataan, and La Union. From these areas, wild tropical fruits are gathered – naturally growing plants which have not been touched by pesticides and fertilizers.
Extracts from these fruits are extraordinarily healthy, marking the Philippines natural resources as lush and enhancing the well being.
http://ishalleatandcook.blogspot.com
/rose flores martinez
Dec 30, 2009
Best and Worst Food Experience
The Curse of Eve
Food strengthens and energizes me – in body and spirit. Not just for the moment, but even the memories of food eaten with kindred spirits of the past keep my heart attuned with the world, and help me to see a brighter place.
When I was younger, I was trained by my Dad to eat well, despite my being skinny. Let me add, being skinny did not mean that I wasn’t healthy. In fact, I was very healthy and strong, and I could compete with any boy who was my age. Sometimes I lose, and sometimes I won. But for a girl like me, just competing – and winning – was enough to take my breath away.
It also made my Dad proud of me. And to keep me competitive, he gave me whatever food I desired. After class, we’d dine together, sometimes at the school canteen, other times at different restaurants. Usually, it was places we passed on the way home.
I was always happy when Dad and I ate together. Sometimes, it would be just the two of us. Especially when my Mom had meetings at the school, or when my siblings were already home. I was the eldest, and I spent most of my time with him, up until the Good Lord took him away.
These times with my Dad were my best and happiest food experiences. It didn’t matter what we ate, but it was inevitable, because of this, that I learned over to eat anything. Food makes me feel happy and satisfied… the same feelings I had whenever I ate with Dad.
On the other hand, food also made me fatttt (as in, “oink oink”). And that was my worst foodie experience. I could no longer flaunt my body, I had to hide underneath dark hues of loose t-shirts or blouses. It gave me nightmares choosing an outfit that would provide just the right illusion (fantasy?).
Yes, in time I badly need a miracle. I could no longer wear the halter tops that once exposed slim arms. Pardon me… those muscles (ergo flab) could lead others to mistake me for a (sumo) wrestler. Laugh!
That’s life and food. However, it won’t stop me from having my cakes and chocolates and eating them, too. My palate salivates for it. My blood pressure rises too high. I am a genetic heiress.
Food, it has so many stories to tell. It makes you remember so many things, beautiful things, ugly things. It calls so many pictures, places, and people to mind. It is the best and worst of life. It is practically everything. Sometimes I wonder, when Eve ate the apple, why did she defy God. But then, it was fruit. Fruit’s not fattening.
http://ishalleatandcook.blogspot.com
Rose Flores - Martinez
Old Cook Magazine article
April 2002
Food strengthens and energizes me – in body and spirit. Not just for the moment, but even the memories of food eaten with kindred spirits of the past keep my heart attuned with the world, and help me to see a brighter place.
When I was younger, I was trained by my Dad to eat well, despite my being skinny. Let me add, being skinny did not mean that I wasn’t healthy. In fact, I was very healthy and strong, and I could compete with any boy who was my age. Sometimes I lose, and sometimes I won. But for a girl like me, just competing – and winning – was enough to take my breath away.
It also made my Dad proud of me. And to keep me competitive, he gave me whatever food I desired. After class, we’d dine together, sometimes at the school canteen, other times at different restaurants. Usually, it was places we passed on the way home.
I was always happy when Dad and I ate together. Sometimes, it would be just the two of us. Especially when my Mom had meetings at the school, or when my siblings were already home. I was the eldest, and I spent most of my time with him, up until the Good Lord took him away.
These times with my Dad were my best and happiest food experiences. It didn’t matter what we ate, but it was inevitable, because of this, that I learned over to eat anything. Food makes me feel happy and satisfied… the same feelings I had whenever I ate with Dad.
On the other hand, food also made me fatttt (as in, “oink oink”). And that was my worst foodie experience. I could no longer flaunt my body, I had to hide underneath dark hues of loose t-shirts or blouses. It gave me nightmares choosing an outfit that would provide just the right illusion (fantasy?).
Yes, in time I badly need a miracle. I could no longer wear the halter tops that once exposed slim arms. Pardon me… those muscles (ergo flab) could lead others to mistake me for a (sumo) wrestler. Laugh!
That’s life and food. However, it won’t stop me from having my cakes and chocolates and eating them, too. My palate salivates for it. My blood pressure rises too high. I am a genetic heiress.
Food, it has so many stories to tell. It makes you remember so many things, beautiful things, ugly things. It calls so many pictures, places, and people to mind. It is the best and worst of life. It is practically everything. Sometimes I wonder, when Eve ate the apple, why did she defy God. But then, it was fruit. Fruit’s not fattening.
http://ishalleatandcook.blogspot.com
Rose Flores - Martinez
Old Cook Magazine article
April 2002
Wrap it - up
December 30, 2009
Wrap It Up
Rare are the days when ovens are heated up to bake bread. Today, instant food is the prerequisite. From cereals to coffee, the faster food can be prepared, the more it is preferred.
You can whip up an appetizing breakfast with little effort and really no fuss! The only task is to get yourself out of bed and a little time preparing it. The day lights up when the kitchen permeates with delectable aroma of freshly brewed tea or maple syrup on hot waffles – you’ll know the day has started up right and bright for you.
You may also want to begin with juice, but don’t just stick to orange. A mix of apple and carrot, for example, is not only refreshing but also provides you with the daily supply of vitamins A and C. Fruits in season can be the best juices for breakfast at affordable prices. A cocktail of these pure fruit juices will perk you up quickly.
Sliced bread can also be eaten and folded with various fillings. With emphasis on healthy eating, try wholemeal rye bread for a tastier difference.
For a unique take on the sandwich or bread roll, try the wrap. The wrap has variously been known as the “burrito,” “spring roll,” “crepe,” or “maki.” It doesn’t really matter what you choose to call it, for it’s what inside that counts. Wraps migrated from California, which unleashed pineapple pizza and wheatgrass smoothies on the Western world, then amalgamation of okra, cauliflower, spinach and salsa to help things along.
The ideal wrap is a collage of crunchy, smooth and chewy “pita” or dough. The bread should be as thin as possible. Avoid dressing that will make things soggy – purees, jams go well with flat breads. As filling, rice, fish, meat with vegetables of your choice are best. So, for something that combines all imaginable fillings, experiment with a few recipes. The result? Amazing, hearty and delighted breakfast dishes that can take you round the clock.
http://ishalleatandcook.blogspot.com
Rose Flores - Martinez
December 30, 2009
Wrap It Up
Rare are the days when ovens are heated up to bake bread. Today, instant food is the prerequisite. From cereals to coffee, the faster food can be prepared, the more it is preferred.
You can whip up an appetizing breakfast with little effort and really no fuss! The only task is to get yourself out of bed and a little time preparing it. The day lights up when the kitchen permeates with delectable aroma of freshly brewed tea or maple syrup on hot waffles – you’ll know the day has started up right and bright for you.
You may also want to begin with juice, but don’t just stick to orange. A mix of apple and carrot, for example, is not only refreshing but also provides you with the daily supply of vitamins A and C. Fruits in season can be the best juices for breakfast at affordable prices. A cocktail of these pure fruit juices will perk you up quickly.
Sliced bread can also be eaten and folded with various fillings. With emphasis on healthy eating, try wholemeal rye bread for a tastier difference.
For a unique take on the sandwich or bread roll, try the wrap. The wrap has variously been known as the “burrito,” “spring roll,” “crepe,” or “maki.” It doesn’t really matter what you choose to call it, for it’s what inside that counts. Wraps migrated from California, which unleashed pineapple pizza and wheatgrass smoothies on the Western world, then amalgamation of okra, cauliflower, spinach and salsa to help things along.
The ideal wrap is a collage of crunchy, smooth and chewy “pita” or dough. The bread should be as thin as possible. Avoid dressing that will make things soggy – purees, jams go well with flat breads. As filling, rice, fish, meat with vegetables of your choice are best. So, for something that combines all imaginable fillings, experiment with a few recipes. The result? Amazing, hearty and delighted breakfast dishes that can take you round the clock.
http://ishalleatandcook.blogspot.com
Rose Flores - Martinez
December 30, 2009
Wednesday, December 2, 2009
Hungry and Full, Whatever ...
Hungry and Full, Whatever…
You are what you eat,” dieticians tell you repeatedly. “Okay,” you say to yourself, “I’ll cut down on high cholesterol food, skip the saturated fats and stay clear of sugar. Instead, I will take lots of fruits, vegetables, and lean meat.” That solves the problem, right?
Or maybe you promised not to eat dinner and have a snack instead of chocolate cake, ice-cream, barbecue, just for once – because you feel hungry. And hungry as you feel, you eat almost everything inside the fridge. Then, you’ll swear by the heavens “I will not eat supper tonight!” There goes the cycle.
Whatever the case, a low-fat, low-calorie diet is probably one of the best ways to stay healthy to make you really feel good about your body benefiting from all the right food. But apart from the vitamins, minerals and proteins your body is soaking up, you may be getting more than you want of chemicals and bacteria that could be in the food you eat – without you knowing it. It may surprise you to know that almost all the foods you eat contain pesticides, the long-term effects of which are not well understood.
Probably the most frightening thing about pesticides is that you cannot determine the risk they present – you simply cannot see, taste or smell these chemicals in your food, which means that nobody knows how much pesticides was in your dinner last night or breakfast this morning. There might have been none or there might been content levels considered hazardous to your health.
Another worry is the method of measuring the amount of potential danger of a substance, which is usually tabulated according to the intake of the “average person.” But where eating patterns are concerned, there is no “average.” Eating habits are as diverse as people, so as some of us may consume none, others may eat well above the accepted quota of toxicity-laden foods. That pesticides have boomed as big business for international corporations is no help, either.
Perhaps worst of all is the fact that children face the biggest risk of developing diseases from the ingestion of these chemicals. Having lesser body mass and density and quicker metabolism mean hampered immunity against these chemicals.
The most obvious and extreme alternative to these circumstances would be to eat organic food – that is, food grown without pesticide. The problem is with organic farming, and owing to the absence of drugs which speed up growth and guard crop against pests, yields are not too high and food is highly perishable since it is preservative-free. Hence, the less ample supply and higher cost of organically-grown vegetables and plants.
Still as hungry as before the diet? Or sticking to it like glue? Whatever the case, you’ll still be eating – sooner or later, in larger or smaller quantities – foods that have been touched by chemicals. The key to everything is moderation – and in this inescapable scenario, I guess that covers the pesticides, too.
http://ishalleatandcook.blogspot.com
http://rfvietnamrose09.blogspot.com
/rose flores martinez, December 2, 2009
Old published article, revised
You are what you eat,” dieticians tell you repeatedly. “Okay,” you say to yourself, “I’ll cut down on high cholesterol food, skip the saturated fats and stay clear of sugar. Instead, I will take lots of fruits, vegetables, and lean meat.” That solves the problem, right?
Or maybe you promised not to eat dinner and have a snack instead of chocolate cake, ice-cream, barbecue, just for once – because you feel hungry. And hungry as you feel, you eat almost everything inside the fridge. Then, you’ll swear by the heavens “I will not eat supper tonight!” There goes the cycle.
Whatever the case, a low-fat, low-calorie diet is probably one of the best ways to stay healthy to make you really feel good about your body benefiting from all the right food. But apart from the vitamins, minerals and proteins your body is soaking up, you may be getting more than you want of chemicals and bacteria that could be in the food you eat – without you knowing it. It may surprise you to know that almost all the foods you eat contain pesticides, the long-term effects of which are not well understood.
Probably the most frightening thing about pesticides is that you cannot determine the risk they present – you simply cannot see, taste or smell these chemicals in your food, which means that nobody knows how much pesticides was in your dinner last night or breakfast this morning. There might have been none or there might been content levels considered hazardous to your health.
Another worry is the method of measuring the amount of potential danger of a substance, which is usually tabulated according to the intake of the “average person.” But where eating patterns are concerned, there is no “average.” Eating habits are as diverse as people, so as some of us may consume none, others may eat well above the accepted quota of toxicity-laden foods. That pesticides have boomed as big business for international corporations is no help, either.
Perhaps worst of all is the fact that children face the biggest risk of developing diseases from the ingestion of these chemicals. Having lesser body mass and density and quicker metabolism mean hampered immunity against these chemicals.
The most obvious and extreme alternative to these circumstances would be to eat organic food – that is, food grown without pesticide. The problem is with organic farming, and owing to the absence of drugs which speed up growth and guard crop against pests, yields are not too high and food is highly perishable since it is preservative-free. Hence, the less ample supply and higher cost of organically-grown vegetables and plants.
Still as hungry as before the diet? Or sticking to it like glue? Whatever the case, you’ll still be eating – sooner or later, in larger or smaller quantities – foods that have been touched by chemicals. The key to everything is moderation – and in this inescapable scenario, I guess that covers the pesticides, too.
http://ishalleatandcook.blogspot.com
http://rfvietnamrose09.blogspot.com
/rose flores martinez, December 2, 2009
Old published article, revised
Monday, November 30, 2009
Good Food for Healthy Life
Nestle promotes good food and good life
Author: Rose Flores-Martinez, Contributor
Column: Life
Nestle shares an advocacy of wellness, promoting a healthy lifestyle for Filipinos, through their I Choose Wellness (ICW) program. It is a program enhancing the value of good food and good life, including proper nutrition and physical activity. This campaign gives nutrition counseling to public and private agencies, business establishments, schools and retail outlets, conducted by expert nutritionists, chefs and fitness instructors, among others.
According to the World Health Organization, “Health is the state of complete physical, mental and social well-being.” Nestle pitch in in promoting health by offering good food for a good life.
Cora Sager, corporate wellness head, noted that there is no good food and bad food, but only good and bad diets. “Moderation, variety and balance are keys to wellness,” she added. Moderation is eating the right serving portion. Variety is having different fruits and vegetables. Balance is more water and less sugar, salt and fat.
Over the years, Nestle has been allotting a big portion of its budget for research and development to offer the public nutritious and high-quality foods. In fact, Cerelac, the first Nestle product, was formulated out of founder Henri Nestle’s desire to save a dying child from malnutrition.
In choosing the right food for well-being, fads and extravagance are out. Simple enjoyment is in. There is no need to skip meals or fast, just moderation. Eating the right combination of bread and cereals, fresh fruits and vegetables, and protein will give you the energy and protection the body needs. Of course, there must be exercise or physical activity. Then we are on the road to wellness.
To learn more, visit www.choosewellness.com.ph.
Source: The Daily Tribune
Author: Rose Flores-Martinez, Contributor
Column: Life
Nestle shares an advocacy of wellness, promoting a healthy lifestyle for Filipinos, through their I Choose Wellness (ICW) program. It is a program enhancing the value of good food and good life, including proper nutrition and physical activity. This campaign gives nutrition counseling to public and private agencies, business establishments, schools and retail outlets, conducted by expert nutritionists, chefs and fitness instructors, among others.
According to the World Health Organization, “Health is the state of complete physical, mental and social well-being.” Nestle pitch in in promoting health by offering good food for a good life.
Cora Sager, corporate wellness head, noted that there is no good food and bad food, but only good and bad diets. “Moderation, variety and balance are keys to wellness,” she added. Moderation is eating the right serving portion. Variety is having different fruits and vegetables. Balance is more water and less sugar, salt and fat.
Over the years, Nestle has been allotting a big portion of its budget for research and development to offer the public nutritious and high-quality foods. In fact, Cerelac, the first Nestle product, was formulated out of founder Henri Nestle’s desire to save a dying child from malnutrition.
In choosing the right food for well-being, fads and extravagance are out. Simple enjoyment is in. There is no need to skip meals or fast, just moderation. Eating the right combination of bread and cereals, fresh fruits and vegetables, and protein will give you the energy and protection the body needs. Of course, there must be exercise or physical activity. Then we are on the road to wellness.
To learn more, visit www.choosewellness.com.ph.
Source: The Daily Tribune
Gerry's Grill
Gerry’s Grill, A Favorite Dining Place
Gerry’s Grill remains a favorite dining place among Filipinos since it opened its doors to the public on February 14, 1997. It is a perfect place to visit if you are looking for a dining place to hang out with your family and friends with its menu that fits right into your budget.
Dining at Gerry’s Grill is a place to experience. Diners can choose from a wide array of sumptuous foods ranging from grilled seafood and Filipino favorites to exotic cuisine and tastefully prepared beermates and pica-pica. Every item on the menu goes perfectly well with your favorite beverage whether it is alcoholic or non-alcoholic.
From Gerry’s Grill first restaurant located along Tomas Morato corner Eugenio Lopez Avenue in Quezon City, it has expanded with 44 branches (two of which are in the United States) and is still growing!
Its catering and delivery services are committed to provide the customers with the highest quality of food and services available. For delivery, call 332-1111.
/Eden Flores
Backroom, Inc.
http://ishalleatandcook.blogspot.com
Gerry’s Grill remains a favorite dining place among Filipinos since it opened its doors to the public on February 14, 1997. It is a perfect place to visit if you are looking for a dining place to hang out with your family and friends with its menu that fits right into your budget.
Dining at Gerry’s Grill is a place to experience. Diners can choose from a wide array of sumptuous foods ranging from grilled seafood and Filipino favorites to exotic cuisine and tastefully prepared beermates and pica-pica. Every item on the menu goes perfectly well with your favorite beverage whether it is alcoholic or non-alcoholic.
From Gerry’s Grill first restaurant located along Tomas Morato corner Eugenio Lopez Avenue in Quezon City, it has expanded with 44 branches (two of which are in the United States) and is still growing!
Its catering and delivery services are committed to provide the customers with the highest quality of food and services available. For delivery, call 332-1111.
/Eden Flores
Backroom, Inc.
http://ishalleatandcook.blogspot.com
Wednesday, November 25, 2009
Cooking Magic
November 16, 2009
Create magic for your cooking. Innovate with the newest recipes that are healthy and easy. Have you heard the word about “Guisado vs Ginisa?”
Two homemakers, Dona Rikada and Mrs. Guisado had an exciting showdown during a cook –off. Dona Rikada represents traditional homemakers who believe that good tomato-based dishes only come when you saute real onions, garlic and tomatoes while Mrs. Guisado is a modern housewife who uses the new UFC Tomato Sauce Guisado. “Let’s put it to a taste,” was Dona Rikada’s challenge to Mrs. Guisado.
Chef Jeremy and Chef Nino did the cooking.
Audiences were brought wondering who would win – mothers, kids, foody at heart, cooks, and just everyone.
All time and special recipes authenticate that sauces give elegance to food. The rich and healthy flavor of tomatoes bring out an appealing luscious taste of bread, meat, vegetables, fish, and pasta in different parts of the world like France, Italy, United States, Mexico, India, and the Philippines, among others.
Tomato, Tomato Sauce, Tomato Sauce Guisado
Tomato is the top source of vitamin A and C. It contains significant amounts of dietary fiber, beta-carotene, iron, lycopene, niacin, potassium, and thiamin. In the olden times, tomato seeds were said to be seeds of divination.
Tomato sauce comes from tomatoes. It colors the food red, and as children like it the sauce dresses the food in superb thick taste like real tomatoes, “the taste children would love because it has no bitter compared with raw vegetables,” asserts a mother.
In some countries tomato sauce is also known as “ketsup.” For us Filipinos, we mix our tomato sauce with recipes like marinara, spaghetti, pochero, menudo, caldereta, and home cooked sardines. The sauce blends with the finest ingredients , spices, and herbs.
Both homemakers, Dona Rikada and Mrs. Guisado agree that traditional cooking goes well over time, however, the present time creates innovative cooking for a budget meal, quick menu, and a “true guisado taste.”
Tomato Sauce Guisado: Trusted Ally in the Kitchen
UFC’s newest Tomato Sauce Guisado comes out of the market to be a trusted ally in the kitchen. It is the first and only tomato sauce that’s already been sautéed with real garlic, onions, and tomatoes to especially blend and capture the true guisado taste. It is convenient to use and gives afritada, menudo, mechado the complete and savory flavor of “ginisa”.
The question is: Did you see the cooking magic? Try.
Judges in the Cook–off event weren’t really able to tell the difference. “Magkasing-sarap talaga,” many of them said. Staff, guests, kids from Pinewood Foundation, and the crowd around Market Market joined the performances of Dona Ricada and Mrs. Guisado. It featured Raymond Lauchengco, Manilyn Reynes, Jolina Magdangal, Jan Nieto and was hosted by Janice de Belen. The event organizer is Almed Garcia of Boy Abunda’s Backroom, Inc.
Chicken Afritada Recipe with UFC Tomato Sauce Guisado
Ingredients
1 pouch (200g) UFC Tomato Sauce Guisado
½ kg chicken, cut into pieces
2 pcs medium potatoes, cut into chunks
1 pc green bell pepper, sliced into strips
1tbsp patis (fish sauce)
Salt and pepper to taste
Procedure
1. Simmer chicken in ½ cup water for five minutes.
2. Add UFC Tomato Sauce Guisado, carrots, potatoes and pepper. Simmer until tender.
3. Add the rest of the vegetables. Cook until done.
/rose flores – martinez, 11.16.09
http://rfvietnamrose09.blogspot.com
Also see, www.PressExposure.com
Create magic for your cooking. Innovate with the newest recipes that are healthy and easy. Have you heard the word about “Guisado vs Ginisa?”
Two homemakers, Dona Rikada and Mrs. Guisado had an exciting showdown during a cook –off. Dona Rikada represents traditional homemakers who believe that good tomato-based dishes only come when you saute real onions, garlic and tomatoes while Mrs. Guisado is a modern housewife who uses the new UFC Tomato Sauce Guisado. “Let’s put it to a taste,” was Dona Rikada’s challenge to Mrs. Guisado.
Chef Jeremy and Chef Nino did the cooking.
Audiences were brought wondering who would win – mothers, kids, foody at heart, cooks, and just everyone.
All time and special recipes authenticate that sauces give elegance to food. The rich and healthy flavor of tomatoes bring out an appealing luscious taste of bread, meat, vegetables, fish, and pasta in different parts of the world like France, Italy, United States, Mexico, India, and the Philippines, among others.
Tomato, Tomato Sauce, Tomato Sauce Guisado
Tomato is the top source of vitamin A and C. It contains significant amounts of dietary fiber, beta-carotene, iron, lycopene, niacin, potassium, and thiamin. In the olden times, tomato seeds were said to be seeds of divination.
Tomato sauce comes from tomatoes. It colors the food red, and as children like it the sauce dresses the food in superb thick taste like real tomatoes, “the taste children would love because it has no bitter compared with raw vegetables,” asserts a mother.
In some countries tomato sauce is also known as “ketsup.” For us Filipinos, we mix our tomato sauce with recipes like marinara, spaghetti, pochero, menudo, caldereta, and home cooked sardines. The sauce blends with the finest ingredients , spices, and herbs.
Both homemakers, Dona Rikada and Mrs. Guisado agree that traditional cooking goes well over time, however, the present time creates innovative cooking for a budget meal, quick menu, and a “true guisado taste.”
Tomato Sauce Guisado: Trusted Ally in the Kitchen
UFC’s newest Tomato Sauce Guisado comes out of the market to be a trusted ally in the kitchen. It is the first and only tomato sauce that’s already been sautéed with real garlic, onions, and tomatoes to especially blend and capture the true guisado taste. It is convenient to use and gives afritada, menudo, mechado the complete and savory flavor of “ginisa”.
The question is: Did you see the cooking magic? Try.
Judges in the Cook–off event weren’t really able to tell the difference. “Magkasing-sarap talaga,” many of them said. Staff, guests, kids from Pinewood Foundation, and the crowd around Market Market joined the performances of Dona Ricada and Mrs. Guisado. It featured Raymond Lauchengco, Manilyn Reynes, Jolina Magdangal, Jan Nieto and was hosted by Janice de Belen. The event organizer is Almed Garcia of Boy Abunda’s Backroom, Inc.
Chicken Afritada Recipe with UFC Tomato Sauce Guisado
Ingredients
1 pouch (200g) UFC Tomato Sauce Guisado
½ kg chicken, cut into pieces
2 pcs medium potatoes, cut into chunks
1 pc green bell pepper, sliced into strips
1tbsp patis (fish sauce)
Salt and pepper to taste
Procedure
1. Simmer chicken in ½ cup water for five minutes.
2. Add UFC Tomato Sauce Guisado, carrots, potatoes and pepper. Simmer until tender.
3. Add the rest of the vegetables. Cook until done.
/rose flores – martinez, 11.16.09
http://rfvietnamrose09.blogspot.com
Also see, www.PressExposure.com
Water For Healthy Lifestyle
Our bodies need water more than ever. The recommended daily amount is 64 ounces. Most tall drinking glasses are sized about 12 ounces and individual plastic bottles are about 20 ounces. It is known that 75 percent of people are chronically dehydrated. And watch out! Dehydration is serious. Lack of water is the number one trigger for daytime fatigue. Even mild dehydration will slow down ones metabolism by as much as 3 percent. A mere 2 percent drop in body water can trigger fuzzy short-term memory, trouble with basic math, and difficulty facing the computer screen.
It is vital that we drink water before we even feel thirsty because thirst is already and indication that we are dehydrated. A lot of people even mistake their thirst for hunger, and about 37 percent of us do this constantly. A glass of water shuts down midnight hunger pangs for almost 100 percent of dieters who participated in a study.
Moreover, preliminary research indicates that 8-10 glasses of water a day could significantly ease back and joint pain for up to 80% of the sufferers. Drinking 5 glasses of water daily decreases the risk of colon cancer by 45 percent, plus it can slash the risk of breast cancer by 79percent, and one is 50percent less likely to develop bladder cancer. Water clears the skin and flushes our impurities better than any other cosmetic. There are no negative side effects drinking too much water.
For some people, water is just too plain. A few lemon slices can go a long way. Nowadays, some beverage companies, have gone a step further - and flavored water, with different colors, and attractive bottles.
While plain water is always the best choice for health, flavored waters can count glass-for-glass towards the daily requirement, says a spokesperson from a beverage outfit. There are many brands of flavored water available today and vitamin filled, too. Some of bottles of it, can even be substituted for a bottle of dextrose.
So to drink or not to drink? Drink. Drink lots of water, for a healthy lifestyle.
Rosalinda Flores Martinez
submitted for Ezine Articles
http://rfvietnamrose09.blogspot.com
4.28.2009
Article Source: http://EzineArticles.com/?expert=Rosalind
It is vital that we drink water before we even feel thirsty because thirst is already and indication that we are dehydrated. A lot of people even mistake their thirst for hunger, and about 37 percent of us do this constantly. A glass of water shuts down midnight hunger pangs for almost 100 percent of dieters who participated in a study.
Moreover, preliminary research indicates that 8-10 glasses of water a day could significantly ease back and joint pain for up to 80% of the sufferers. Drinking 5 glasses of water daily decreases the risk of colon cancer by 45 percent, plus it can slash the risk of breast cancer by 79percent, and one is 50percent less likely to develop bladder cancer. Water clears the skin and flushes our impurities better than any other cosmetic. There are no negative side effects drinking too much water.
For some people, water is just too plain. A few lemon slices can go a long way. Nowadays, some beverage companies, have gone a step further - and flavored water, with different colors, and attractive bottles.
While plain water is always the best choice for health, flavored waters can count glass-for-glass towards the daily requirement, says a spokesperson from a beverage outfit. There are many brands of flavored water available today and vitamin filled, too. Some of bottles of it, can even be substituted for a bottle of dextrose.
So to drink or not to drink? Drink. Drink lots of water, for a healthy lifestyle.
Rosalinda Flores Martinez
submitted for Ezine Articles
http://rfvietnamrose09.blogspot.com
4.28.2009
Article Source: http://EzineArticles.com/?expert=Rosalind
Melt in Your Mouth Gelatin
September 13, 2009
Melt in Your Mouth Gelatin
Gelatin is unique in flavr, texture and taste. Ait comes in various shapes, in the colors of a raindbow. It defies one’s image of poetry and pleasure. It melts in your mouth. Ask any child.
Not only that – it has numerous functions in food whether as a gelm, thickener, stabilizer, emulsifier, binder, or ari breather. As a protein, it is nutritious and cholesterol free – Here are the ways that gelatin is used in food:
Gelling agent
Thickener
Film former
Protective colloid
Stabilizer
Emulsifier
Foaming /whipping agen
Beverage fining agent
Gelatin is a dessert, too – whether as a ready to eat product; as jelly crystals (a dry blended powdered mixture), or as tablets in which the sugar, gelatin acids, flavoring and coloring have been dissolved.
Jelly tablets are very popular in the United Kingdom, while jelly cyrystals and ready – to – eat products are common in other countries – particularly in the United States. In the Philippines gelatin is easily had as jelly candies, crystals, ready- to- eat products, gelatin cakes and gelatin flans. Not to forget our “black gulaman,” “gulaman palamig,” and almond jelly in syrup which are uniquely Filipino.
Gelatin Desserts
Gelatin is highly soluble and with its strong water binding properties, a gel of excellent quality is produced. Jelly tablets and crystals can be made at home by simple purchasing a box of instant jello, dissolving the tablet or crystal in hot water, then cooling it in the refrigerator. The gelatin’s meting point of 25-35degrees Celsius lends it its melt-in-the-mounth” quality, and excellent flavor.
Now, get that gelatin as it melts in your mouth and taste poetry, too.
/rose – flores martinez
Article update 2009
revised old Cook Magazine article
http://ishalleatandcook.blogspot.com
Melt in Your Mouth Gelatin
Gelatin is unique in flavr, texture and taste. Ait comes in various shapes, in the colors of a raindbow. It defies one’s image of poetry and pleasure. It melts in your mouth. Ask any child.
Not only that – it has numerous functions in food whether as a gelm, thickener, stabilizer, emulsifier, binder, or ari breather. As a protein, it is nutritious and cholesterol free – Here are the ways that gelatin is used in food:
Gelling agent
Thickener
Film former
Protective colloid
Stabilizer
Emulsifier
Foaming /whipping agen
Beverage fining agent
Gelatin is a dessert, too – whether as a ready to eat product; as jelly crystals (a dry blended powdered mixture), or as tablets in which the sugar, gelatin acids, flavoring and coloring have been dissolved.
Jelly tablets are very popular in the United Kingdom, while jelly cyrystals and ready – to – eat products are common in other countries – particularly in the United States. In the Philippines gelatin is easily had as jelly candies, crystals, ready- to- eat products, gelatin cakes and gelatin flans. Not to forget our “black gulaman,” “gulaman palamig,” and almond jelly in syrup which are uniquely Filipino.
Gelatin Desserts
Gelatin is highly soluble and with its strong water binding properties, a gel of excellent quality is produced. Jelly tablets and crystals can be made at home by simple purchasing a box of instant jello, dissolving the tablet or crystal in hot water, then cooling it in the refrigerator. The gelatin’s meting point of 25-35degrees Celsius lends it its melt-in-the-mounth” quality, and excellent flavor.
Now, get that gelatin as it melts in your mouth and taste poetry, too.
/rose – flores martinez
Article update 2009
revised old Cook Magazine article
http://ishalleatandcook.blogspot.com
Soup Wonders
SOUP WONDERS
I. Let me share, “The Stone Soup Story”
A long time ago, somewhere in Europe, a terrible famine spread throughout the land.
People were selfish with each other that each family kept their food hidden away so no one would find it. Each one fought over food.
One day, a poor traveller arrived and set up a tent by the side of the road. He had with him a large pot, a wooden spoon, and a stone.
The villagers said, “You can't stay here! There is no food for you.”
“That doesn't matter. I have enough food I need,” said the traveller.
In front of his tent, the traveler gathered his sticks and built a fire. He placed his pot on the fire and added some water. The villagers came one by one watching him. The traveller smiled with satisfaction. Then from his pocket, he took out a big stone and put it in the pot. He waited for the water to boil as he stirred patiently and gracefully.
The villagers had gathered around the pot. They were all curious. “What are you making?”
“Stone soup,” replied the traveller. “ It smells good isn't it? Of course, salt and pepper and some potatoes would make it more delicious.”
“I have salt and pepper,” one villager answered.
“I have some potatoes,” another one answered.
The villagers looked at each other. Each brought something to put in the boiling pot.
The rumor spread around the whole village, as each desired for the boiling soup that smelled so fragrant. Truly, the villagers hungry stomachs craved for the stone soup.
Each household took a dish and there was plenty of soup for everyone to eat.
II. Healthy, Affordable, Easy, Staple Soups
No doubt, soup is boiled water/liquid or sap and all the nutrients of the ingredients in it. It is liquid food by boiling meat, fish, or vegetables. It can feed anyone – both babies and the elderly. It can feed the sick, those who diet, and just anyone all the time of day.
In different countries soup is a famous dish. Oftentimes, it comes before the main dish is served. It can go with a side dish, bread or croutons, or just simply the soup itself.
People like soup because it warms the stomach. It comes in a variety of foods mixed
even with milk, paste, cream, among others. Of course, the ideal soup comes in measuring the right ingredients to make up for almost a complete food.
1. Baby soup. An old tradition from the province believes that the rice stock (am)is good for babies who are starting to feed on solids. This rice stock with some milk added contains a lot of nutrients. Some old folks even say that it is cheaper than milk. But of course, the nutrients found in milk are different. Rice stock plus milk would make good food served together, especially for babies.
Some mothers even prepare 1 kilo of ground rice and cook it in small amounts adding water and a bit of salt or sugar.
2. Everyday soup for good health. Malunggay leaves, squash, or any vegetable boiled in water make a healthy everyday soup. Grandparents love this soup. Again, rice stock or any meat stock (but not so fatty) are boiled with the vegetables.
The simple malunggay leaves soup is boiled in water, salt, and garlic. For added flavor, it could be dashed with desired spices. The malunggay leaves (rich in vitamins and minerals) is plucked leaf by leaf, washed thoroughly, then boiled for a few minutes. The soup would turn yellow and smell good with the garlic flavoring.
Various veggies can be cooked with ginger and rice stock. The vegetables are sliced in tiny pieces, washed thoroughly, then boiled. A bit of salt may be added.
3. Common vegetable soups. Some veggies may also be boiled and mashed. With the sap in water, milk or cream plus spices.
For variation we can add Knorr or Campbell ready soups. Usually mushroom, asparagus, and chinese soups blend well with fresh vegetables.
4. Chicken soup. Again elders tell us that chicken soup has lots of nutrients to restore sick people. And especially those who got flu and are recuperating. Chicken essence has special extracts old people believes.
5. Egg soup. Egg soups are very easy for moms to prepare. Egg is added to broth, which is classified as thin soup.
6. Seafood soup. This soups contain mussels, clam, and shell families sauteed in ginger with tomatoes, onions, or leaves of, and some herbs that make up a healthy seafood soup.
III. Complete Food for the Sick
Moreover, soups are convenient and healthy food for the elderly, those who can't eat from the mouth, and those with tooth problems. Ingredients blended together makes a rich complete healthy food ... Slurp!
And don't forget the alphabet soup for children, the noodles and macaroni soups, the fish lip soup that make wonders for everyday meals.
/rose flores martinez, 2009
http://ishalleatandcook.blogspot.com
http://rfvietnamrose09.blogspot.com
also see, ezine articles, soup wonders
I. Let me share, “The Stone Soup Story”
A long time ago, somewhere in Europe, a terrible famine spread throughout the land.
People were selfish with each other that each family kept their food hidden away so no one would find it. Each one fought over food.
One day, a poor traveller arrived and set up a tent by the side of the road. He had with him a large pot, a wooden spoon, and a stone.
The villagers said, “You can't stay here! There is no food for you.”
“That doesn't matter. I have enough food I need,” said the traveller.
In front of his tent, the traveler gathered his sticks and built a fire. He placed his pot on the fire and added some water. The villagers came one by one watching him. The traveller smiled with satisfaction. Then from his pocket, he took out a big stone and put it in the pot. He waited for the water to boil as he stirred patiently and gracefully.
The villagers had gathered around the pot. They were all curious. “What are you making?”
“Stone soup,” replied the traveller. “ It smells good isn't it? Of course, salt and pepper and some potatoes would make it more delicious.”
“I have salt and pepper,” one villager answered.
“I have some potatoes,” another one answered.
The villagers looked at each other. Each brought something to put in the boiling pot.
The rumor spread around the whole village, as each desired for the boiling soup that smelled so fragrant. Truly, the villagers hungry stomachs craved for the stone soup.
Each household took a dish and there was plenty of soup for everyone to eat.
II. Healthy, Affordable, Easy, Staple Soups
No doubt, soup is boiled water/liquid or sap and all the nutrients of the ingredients in it. It is liquid food by boiling meat, fish, or vegetables. It can feed anyone – both babies and the elderly. It can feed the sick, those who diet, and just anyone all the time of day.
In different countries soup is a famous dish. Oftentimes, it comes before the main dish is served. It can go with a side dish, bread or croutons, or just simply the soup itself.
People like soup because it warms the stomach. It comes in a variety of foods mixed
even with milk, paste, cream, among others. Of course, the ideal soup comes in measuring the right ingredients to make up for almost a complete food.
1. Baby soup. An old tradition from the province believes that the rice stock (am)is good for babies who are starting to feed on solids. This rice stock with some milk added contains a lot of nutrients. Some old folks even say that it is cheaper than milk. But of course, the nutrients found in milk are different. Rice stock plus milk would make good food served together, especially for babies.
Some mothers even prepare 1 kilo of ground rice and cook it in small amounts adding water and a bit of salt or sugar.
2. Everyday soup for good health. Malunggay leaves, squash, or any vegetable boiled in water make a healthy everyday soup. Grandparents love this soup. Again, rice stock or any meat stock (but not so fatty) are boiled with the vegetables.
The simple malunggay leaves soup is boiled in water, salt, and garlic. For added flavor, it could be dashed with desired spices. The malunggay leaves (rich in vitamins and minerals) is plucked leaf by leaf, washed thoroughly, then boiled for a few minutes. The soup would turn yellow and smell good with the garlic flavoring.
Various veggies can be cooked with ginger and rice stock. The vegetables are sliced in tiny pieces, washed thoroughly, then boiled. A bit of salt may be added.
3. Common vegetable soups. Some veggies may also be boiled and mashed. With the sap in water, milk or cream plus spices.
For variation we can add Knorr or Campbell ready soups. Usually mushroom, asparagus, and chinese soups blend well with fresh vegetables.
4. Chicken soup. Again elders tell us that chicken soup has lots of nutrients to restore sick people. And especially those who got flu and are recuperating. Chicken essence has special extracts old people believes.
5. Egg soup. Egg soups are very easy for moms to prepare. Egg is added to broth, which is classified as thin soup.
6. Seafood soup. This soups contain mussels, clam, and shell families sauteed in ginger with tomatoes, onions, or leaves of, and some herbs that make up a healthy seafood soup.
III. Complete Food for the Sick
Moreover, soups are convenient and healthy food for the elderly, those who can't eat from the mouth, and those with tooth problems. Ingredients blended together makes a rich complete healthy food ... Slurp!
And don't forget the alphabet soup for children, the noodles and macaroni soups, the fish lip soup that make wonders for everyday meals.
/rose flores martinez, 2009
http://ishalleatandcook.blogspot.com
http://rfvietnamrose09.blogspot.com
also see, ezine articles, soup wonders
Sunday, November 22, 2009
I Shall Eat and Cook.blogspot.com
Please visit my new blog
http://ishalleatandcook.blogspot.com
thanks
http://rfvietnamrose09.blogspot.com
http://ishalleatandcook.blogspot.com
thanks
http://rfvietnamrose09.blogspot.com
Subscribe to:
Posts (Atom)