Ginisang Munggo.. di lang pang Biyernes. Puwedeng Araw=araw

Bakit nga ba madalas na putahe sa bawat karinderya at hindi pupuwedeng mawala tuwing Biyernes ang Gimisang Munggo? Alam mo ba na ito ay kinahiligang kainin din ng ating Pambansang Bayani? Alamin naman natin kung paano nga ba magluto ng paboritong Ginisang Munggo na tinawag ding.. pagkain ng mahihirap na Pilipino.

GINISANG MONGGO- is a dish known to the Pinoy’s as a poor mans dish, but from what I can tell you there is nothing poor about it. This dish makes use of Mung beans (monggo) as the main ingredient complimented by different flavors from meat and vegetables. A very healthy and satisfying dish that is friendly on the budget.

GINISANG MONGGO INGREDIENTS:

• 1 cup of monggo beans (mung beans)
• 8 cups of water
• 3 tablespoon cooking oil
• 3 cloves of garlic minced
• 1 small onion chopped
• 1/8 teaspoon MSG
• 1 teaspoon salt to taste
• 250 grams pork belly cut into small pieces
• 1 medium bitter melon slice thinly (ampalaya)
• 1 pork broth cube
• 3 pieces chili finger

PROCEDURES:

1. In a pan, put-in oil then sauté the garlic and onion.

2. Add the pork stir fry for 3-5 minutes untit it brown.

3. Put-in salt, broth cube, msg, water, mung beans and simmer until becomes soft (about 35 to 1 hour)

Note: If necessary, you may add water to help make the mung bean tender but make sure to add more time to simmer. you can add salt also to your taste preference.

4. Add the chili finger and bitter melon. Simmer for 3-5 minutes or until vegetables fully cook.

5. Serve hot. Share and Enjoy!

Higop sa Sabaw ng Tinola

Ayon sa ilang mga akda, sinasabi na ang pambansang bayani na si Dr. Jose Rizal ay mahilig sa Tinola. OO!! Tinola. Tinola na kinahiligan nating mga Pilipino na abot kaya. Masarap at Pinoy na Pinoy ang lasa..
Alamin natin kung Paano nga ba Lutuin ang Tinola na Paborito ring ulam ng ating pambansang bayani..

Tinola is a ginger and onion based soup with chicken as the usualmain ingredient. Chicken tinola is an authentic Filipino main dish and best complimented with green papaya wedges (an alternative is chayote) and chili pepper leaves. As a traditional dish, the chicken is usually cooked in low heat for quite some time to bring out the natural flavor. This dish is best served during cold and rainy weather because of the warming effect of the soup.

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.

Try this Chicken Tinola Recipe and let me know what you think.

Chicken Tinola Recipe

Ingredients

• 1 whole chicken, cut into serving pieces
• 36 ounces rice washing
• 1/2 pc small green papaya, cut into wedges
• 1 tbsp garlic, minced
• 1 medium sized onion, chopped
• 1 thumb ginger, cut into strips
• 2 tbsp fish sauce
• Hot pepper leaves

  Cooking Procedure

  1. Sauté the garlic, onion, and ginger
  2. Put-in the chicken and cook until color turns light brown
  3. Add the fish sauce and mix well
  4. Pour-in the rice washing and put to a boil. Simmer for 45 minutes.
  5. Add the green papaya wedges and simmer for 5 minutes
  6. Add the hot pepper leaves
  7. Add salt and pepper to taste
  8. Serve hot. Share and enjoy!

SUMAN MERIENDA NIRIZAL, MERIENDA NG PINOY

ANG PAG GAWA NG SUMAN. 

   Ang suman na kinahiligan ni dr. Jose Rizal noon.. kinahihiligan pa din natin ngayon ! tara luto tayo. :)

One of the famous kakanins (snacks made with malagkit or glutinous rice) in the Philippines is the Suman. The malagkit is cooked in coconut milk and is cooked by steaming in banana leaves or coconut fronds. Uncooked rice can also be used in making Suman. It is cooked for several hours in water, and then cooked submerged in coconut milk or water.

Suman could also be described as a rice cake in a tube form. Each region of the country has its own distinct way of preparing Suman. It could vary in the ingredients, the way of cooking, the method of wrapping or the accompaniment that goes with it. In the Visayas, it is called Budbod. There is also Suman sa Binuo, Suman sa Ibus, Suman sa Inantala, Suman Kamoteng Kahoy (Cassava), Suman sa Lihiya and Suman Wilmacale.

It is usually eaten with sugar or latik (the leftover part after the coconut milk is simmered). Aside from being a very filling and delicious snack food, Suman is also best eaten at breakfast time with hot chocolate. Some prefer dipping it in chocolate or coconut jam.

The Suman Filipino recipe below uses glutinous rice that has been cooked in coconut milk. It doesn’t matter how you make it, it is guaranteed that you will love this sweet treat.

Preparation Time: 15 mins
Cooking Time: 2 hrs
Yield: 8 pcs

Ingredients:
1 cup glutinous rice, soaked in water for 3 hrs
½ tbsp salt
1 cup fresh or canned coconut milk
banana leaves for wrapping
water for boiling

Cooking Directions:
1. Remove the water from the rice by straining, then cook it in coconut milk and salt.
2. For the wrapping, pass the banana leaves over an open flame very quickly. This process will release the aroma of the leaves and will make them soft and flexible. If the leaves are frozen, wash them in warm water. Cut the leaves by making equal number of large and small pieces.
3. Lay the smaller piece of banana leaf on top of the larger piece. Put about ¼ cup or 3 tablespoons of the cooked rice in the middle.
4. Arrange the banana leaves by placing the larger leaf first in a flat surface then put the smaller leaf in the center of the larger leaf.
5. Wrap the rice as securely as possible with the smaller piece and fold the sides. Wrap it again with the larger piece to serve as double protection.
6. In a steamer, stack the suman with the seam sides facing down. Steam for around one hour over boiling water. Make sure they are tender before removing them from the steamer.
7. Allow it to cool before unwrapping so that it will firm up.
8. Serve with sugar, grated coconut or latik.
9. Enjoy!

PRUTAS at si Rizal

Bilang isang tropikong bansa, ang Pilipinas ay hitik sa yaman at mga pananim na tunay na sa atin ay  likas. Ang Laguna, bilang isang Probinsyang masagana sa mga punong kahoy na hitik sa bunga at yaman, tradisyon, kultura at kaugalian na perpekto sa paghubog ng mga magigiting na tao ay masasabi nating isa sa mga dahilan kung paano nagkaroon ang bansang Pilipinas ng Isang Henyo, Bayani, at Modelo- Gat Jose P. Rizal.

Ngunit ano nga ba ang ilan sa mga paboritong prutas ng ating pambansang bayani?

MANGGA

May iba't ibang uri ng mangga: may manggang indiyano, kinalabaw, piko o manggang mansanas. Tumutubo ang mangga sa mga bansang tropikal ngunit maaari ring tumubo ito sa mga lugar na malamig katulad ng Amerika. Umaabot ang taas ng mangga mula 50 hanggang 80 talampakan, inaalagaan ang puno ng mangga sa pamamagitan ng pagbuga ng mga gamot laban sa insekto. Sa Pilipinas, partikular sa Zambales at Guimaras, niluluwas ito palabas ng bansa para pagkakitaan.

ATIS

The atis fruit has a scaly skin. The fruit is almost round  and about 10 cm wide. It is called a 'sugar apple'. The taste of the  flesh of the ripe fruit is slightly sweet and soft. The many black pips are scattered through the flesh of the atis.

PRESERVED (Bagoong o Anchovies)

Lingid sa kaalaman ng karamihan, na ang Pambansang bayani na ating kilala gaya ng mga Pilipino na may payak na pamumuhay ay mahilig sa Bagoong o binurong Anchovies (uri ng isda). Kilala natin ang bagoong bilang pampalasa sa mga pagkain, sawsawan sa mga prutas gaya ng mangga o di kaya ito na ang mismong ulam ng simpleng Pilipino.

Ngayon aya alamin naman natin kung ano naman ang mga benepisyo ng pagkain ng ANCHOVIES  o binurong isda (BAGOONG) sa ating mga pangangatawan.

Anchovies deliver health benefits.

Anchovies pack big flavor for such small fish. They’re so strong that only a small amount of anchovy is needed to add flavor to sauces, salad dressings, pasta and pizza. That same small amount also delivers health benefits in the form of essential fatty acids, protein and other nutrients.

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Basics

When anchovies are used in sauces and dressings, they impart a salty rather than fishy flavor. Four anchovy fillets are enough to season about 1 cup of Caesar salad dressing, and five or six fillets suffice for enough clam sauce to serve four. Nutritional values are for 20 grams of fresh anchovies or about five fillets. This serving size has 26 calories and 4 grams of protein, which means that men get 7 percent of the recommended daily value of protein and women get 9 percent.

Omega-3 Fatty Acids

Omega-3 fatty acids are healthy unsaturated fats that lower inflammation and reduce the risk of cardiovascular disease. Eating one or two 3-ounce servings of oily fish each week reduces your risk of dying from heart disease by 36 percent, according to research published in the October 2006 issue of the "Journal of the American Medical Association." Oily fish were named to reflect the fact that they carry healthy fat throughout the fillet, which makes them a rich source of omega-3. The Natural Resources Defense Council categorizes anchovies as fish with the least mercury that are safe to consume. Twenty grams of fresh anchovies have .3 grams of omega-3 fatty acids. This represents 19 percent of the recommended daily requirement for men and 27 percent for women.

Strong Bones

Twenty grams of fresh anchovy fillets have 2 percent of the recommended daily intake of magnesium, 3 percent of calcium and 5 percent of phosphorus. All three minerals are essential for the growth and maintenance of strong bones. Calcium and phosphorus combine to make the primary mineral used to build bones called hydroxyapatite. Magnesium forms the matrix that supports hydroxyapatite.

Heart Health

In addition to forming bones, calcium and magnesium have important roles in the cardiovascular system. Calcium stimulates muscles in the heart and blood vessels to contract, and magnesium makes them relax. They maintain your heart beat and regulate blood pressure. The same serving of anchovies also provides 19 percent of the daily intake of niacin, 4 percent of vitamin B-12 and 2 percent of vitamin B-6. Vitamins B-12 and B-6 remove a substance from the blood that contributes to heart disease. Niacin lowers levels of cholesterol and triglycerides and may reduce the chance of dying from a heart attack, according to Oregon State University.

Iron

Anchovies are a rich source of iron, with 20 grams of fresh fish containing 12 percent of the recommended daily intake for men and 5 percent for women. Iron is well-known as the transporter of oxygen throughout the body, but it's also necessary for cells to make energy and to help white blood cells kill bacteria.

Considerations

Anchovies are frequently purchased in cans or jars, which means they’re high in sodium. Prepared anchovies are first preserved in salt and then packed in oil or more salt. Even when the product states it’s packed in water, it’s usually in salty brine. Twenty grams of fresh anchovy fillets have 21 milligrams of sodium, but the same serving of prepared anchovies can have more than 700 milligrams, depending on how the fish were processed. Daily intake of sodium should be limited to 1,500 milligrams, according to the Institute of Medicine. Eliminate some of the excess salt by rinsing the fillets or soaking them in cold water for 30 minutes.

Kesong Puti

Kesong Puti (Native White Cheese) 

Paano nga ba gumawa ng Kesong Puti?

       Kesong Puti ang nakagisnan nating palaman sa ating mga tinapay tuwing umagahan. Malinamnam, malabot, at tunay itong masarap. Alam mo rin ba na ang KESONG PUTI na kinahihiligan natin ngayon ay kinahiligan din ng ating pambansang bayani? 

Recipe by the Dairy Training and Research Institute (DTRI), UPLB:

Ingredients:

• 2 liters fresh milk (carabao, cow or goat’s)
• 2 tbsp DTRI coagulant/rennet extract*
• 2-3 tbsp heaping table salt

*Rennet is an extract prepared from a mixture of abomasum, glacial acetic acid, and salt. DTRI coagulant and rennet are available at the Dairy Training Research Institute at UP Los Baños, Laguna.

Materials Needed:

• kettle (casserole)
• perforated plastic tray
• cheesecloth (“katsa”)
• basin
• ladle
• knife
• cheese wrappers (wax paper or banana leaves)
• kitchen thermometer (optional)
• 8 pieces cheese moulds (ex: open-end milk can)

Yield:

• Carabao’s milk – about 6 blocks (approx. weight of 200 g each)
• Cow’s or goat’s milk – about 4 blocks (approx. weight of 200 g each)

Procedure:

1. Dissolve the table salt into the milk.
2. Filter the salted milk into a clean kettle.
3. Heat the milk to about 72° C for 1-2 minutes (at this temperature, vapor or steam is seem rising from the surface).
4. Immediately place the kettle of milk in a basin of cold or tap water and stir the milk until lukewarm (about 40 to 42° C).
5. Add the coagulant and stir for one minute. Cover and leave the milk undisturbed for 20-25 minutes. After this period, the milk should be coagulated (custard-like or has a texture similar to “taho”).
6. Cut the coagulated milk or coagulum across with the distance of one inch between cuts. Leave the cut coagulum undisturbed for 5-10 minutes.
7. Arrange cheese mould in a perforated plastic tray lined with cheesecloth. The tray should rest on a basin.
8. For carabao’s milk, scoop the cut coagulum (2-3 cm thick) into the cheese moulds.
9. For cow’s or goat’s milk, [a] stir the coagulum slowly for 10-15 minutes (avoid shattering the coagulum into fine pieces). [b] Remove about a liter of the liquid (whey). [c] Pour or scoop the partly drained curd into the cheese moulds. The thickess of the coagulum inside the mould should be about 2.5-3.0 inches.
10. Cover the moulds and drain the cheese for 3-5 hours at room temperature or 6-8 hours at refrigerated temperature.
11. After the draining period, lift the moulds leaving the cheese behind then wrap each cheese cake with waxed paper or banana leaves.

Tips:

• Soft or white cheese will remain acceptable within 2 days at room temperature and 5-7 days when stored in a refrigerator.
• Shelf-life of soft cheese or white cheese is longer if the amount of salt is doubled.
• The flavor and texture of the cheese are enhanced or improved 24 hours after its manufacture.
• If cheese becomes moldy within the predicted shelf-life period, do not discard, wash the surface of the cheese with water and it will still be acceptable.

Carneng Asada

Recipe ng carneng asada, paboritong putahe ni Dr. Jose Rizal

Kilalang malapit sa ina ang ating bayaning si Gat Jose Rizal. Kaya naman kapag humiling na raw ito ng kanyang paboritong putahe sa inang si Teodora Alonzo, siyempre'y iluluto ito ng ina. 

Isang paboritong putahe ni Rizal ayon sa libro ni Diosdado Capino ang carneng asada, o beef steak with sauce. Dinarayo pa raw ni Teodora Alonzo mula sa Calamba, Laguna ang Binondo sa Maynila para mamili ng mga sangkap nito. 
 

Para matikman ang paboritong putaheng ito ni Rizal, inituro ni Ma'am Ester, apo sa tuhod ng nakatatandang kapatid ni Pepe na si Paciano, at kasalukuyang presidente ng "Kaanak 1896" o grupo ng mga kamag-anak ng pambansang bayani, ang recipe ng carneng asada. 

Carneng Asada

Ingredients:

·         Beef
 

·         Olive oil
 

·         Lime juice (dayap)
 

·         Parsley
 

·         Water
 

·         Rice flour
 

·         Salt
 

·         Potatoes

Procedure: 

1.     Lard a thick cut of beef, preferably from the nape.
 

2.     Make a marinade of olive oil seasoned with dayap juice and a sprig of      parsley.
 

3.     Marinate the beef, turning it in the mixture over several hours.
 

4.     Fifty minutes before serving, roast the beef over hot charcoal.
 

5.     Brush the meat with marinade from time to time as it cooks. Let the meat rest before serving.