Sunday, May 30, 2010

Mom's 78th Birthday in Lake Villa Resort

It’s Mom’s birthday today and we’ve just made her blow her birthday candles because we celebrated her birthday yesterday and cooked some yummy foods for our swimming in Lake Villa Resort in East Rizal, just 3 towns from our town. It was decided by my siblings and I upon the request of our relatives in Laguna to celebrate Mom’s birthday in a resort. Of course as always they brought some foods from our hometown and shredded buco for our salad. It was a happy get-together, birthday party, relaxation and swimming, a complete celebration and outing all in one. Well here are some pics of our celebration:


Friday, May 28, 2010

Vegetable Recipe: Sauteed Togue with Chicharon Tofu

As promised I'm posting here my favorite simple recipe of mongo sprouts which is commonly called as 'togue'. This is our entry on Nutritional Foods Competition in last year's celebration of nutrition month. Here's how to cook it though I know most people know this already. The only thing that may differ is my original chicharon tofu.

Tofu was cut into small squares, dip in soy sauce then breaded before frying to make tofu chicharon. After the togue veggies are cooked the crispy breaded tofu was put on top of the vegetables.

I like and collect various tofu recipes as it's not only healthy but it's also economical.

Tuesday, May 25, 2010

Protein-Rich Meat Substitutes

Dry beans, dry peas, sitsaro, mongo, patani and other legumes are rich in proteins. They have less quality protein content, but are cheaper than meat. Sometimes they are called foods that supply the body with incomplete proteins. Although they have less quality protein content, they can be served instead of meat. Foods containing quality protein such as milk, eggs and cheese may be served with them to supply the protein needs of the body.

Good thing about these dry beans and dry peas is that you can store them in quantity so you can have steady supply. You can cook it in variety of recipes. You can boil it and sauté it with pork or shrimps or just eat boiled beans with fried fish and shrimp paste. Anyway you want it cooked it will bring you the needed proteins required by your body. There are other recipes that you can serve on luncheon using these meat substitutes like sauted mongo sprouts, sauted abitsuelas, boiled mongo and many more. I love these recipes especially sauted mongo sprouts and boiled/sauted mongo which can help you a lot when you want to shed some pounds. I'll post a recipe of my favorite mongo sprouts (togue) this week.

Image from wikipedia

Thursday, May 20, 2010

Pointers for Buying and Storing Fish

Fish is sold by piece or by kilo depending on the kind. It’s best to buy it early morning to ensure freshness but now night market also offers fresh fish. It’s good to know how to choose fresh fish and if you want to know here are some guides to follow when buying fish:

1. The eyes of fresh fish are bright and bulging.
2. The flesh of fresh fish is firm.
3. Fresh fish has red colored gills
4. The smell of fresh fish is not stale.
5. Fish spoils easily. It should be cooked at once if there is no refrigerator. If you want to keep it in your freezer you should wrap it covered containers because the odor of the fish is easily absorbed by milk, butter and other foods.

I’ll post next how to clean fish.

Image from Wikipedia

Tuesday, May 18, 2010

Fish & Seafoods - Source of Protein and Iodine

Fish and other sea foods contain protein and iodine that keep the body healthy. These foods also contains muscle building and repairing substances called proteins. Beside proteins they are also rich in iodine which is a mineral substance that prevents goiter and other thyroid-related sickness. Fish is a common food in Filipinos and they include it in breakfast, lunch and dinner. It fits all meals because fish is good for all times and all seasons. These are sold in the market all year round unlike other countries which sells frozen fishes.

Saturday, May 15, 2010

What Do the Contents of Your Refrigerator Say About You?

Your Refrigerator Says You Are an Adventurous Eater

You aren't greedy, but you don't really deprive yourself either. You strike a good balance with the stuff you buy.
You are a very thrifty person. You don't like to waste money... or food.
You are a very adventurous person. You love to try new things, and you get bored very easily.
You are responsible, together, and mature. You act like an adult, even when you don't feel like it.
You are likely single - and a workaholic.


It's a very appropriate word for the real me. I'm 90% adventurous eater and I like cooking up some original foods to satisfy my adventurous side. I invent ingredients and different mixing to come up with my own recipe. I got it from my Mom who was a Home Economics teacher who joined school cooking competitions. I don't like depriving myself of the fave foods I want, I know how to cook so I can have it without spending too much money. I don't like wasting money and food that's why I recycle left over foods into economical recipes. It's really economical when you know how to cook and manage food wisely.

Wednesday, May 12, 2010

How to Dress Live Chicken

I mentioned in my previous post that some prefer to buy live chicken for many reasons. They want the live chicken for guaranteed freshness and for economical reasons. Live chicken are cheaper than the dressed chicken but you have to learn how to dress chicken so you can opt to buy live ones. Here are steps in dressing a chicken:

1. Make an incision in the neck and collect the blood.
2. Wet the fowl, plunge the fowl into the boiling water until the whole body is immersed.
3. Remove all feathers by pulling them.
4. Singe or scorch the fowl over the fire to remove the pin feathers. Make sure that all the pin feathers are removed. Use a sharp pointed knife.
5. Cut off the head. The neck maybe removed by chopping it off.
6. Cut and break the legs at the joints.
7. Cut one inch above the vent and crosswise between the legs. Draw the entrails. Cut the liver, gizzard, and heart from the other organs. Cut the gall bladder carefully from the rest of the organs.
8. Remove the rough membrane around the gizzard and open it. Cut off the inner membrane and remove the sack inside.
9. Wash the giblets which include the liver, gizzard and the heart. Remove the lungs carefully from the hollow of the backbone.
10. Take out the windpipe and the crop. Cut the oil bag from the tail.
11. Wash the chicken carefully inside and out.
12. It is more practical to cut off the wings and legs before drawing the entrails for birds intended for stewing.

After dressing the chicken you can now prepare different chicken dishes you like. Remember that the white meat or tender meat of the chicken is taken from the breast. It is easy to digest. This is the meat of the chicken that is served to patients and invalids who are on a soft diet.

Monday, May 10, 2010

Pointers in Buying Chicken

To give variety and to supply the body with muscle building and repairing substances, poultry are served for lunch and dinner. Some people prefer chicken to duck or turkey. I read in one book that for some people with sickness complications it’s better to have more white meat than red meat. For this chicken is good provided you pick the white meat in chicken breast.

Chicken is sold by the kilo and by the size. It is available and sold the whole year round. Some families raise chicken and they have the native and commercial ones. Some buy live chicken which are cheaper than the dressed ones. A spring chicken is less than four months old which is best for frying. A broiler is a young chicken that weighs one to one half pound.

Here are some pointers in buying chicken:

1. The breastbone of a young chicken is soft and flexible.
2. A young chicken has smooth yellow legs.
3. An older chicken has scaly legs.
4. A young chicken when dressed has plenty of pin feathers.
5. The breastbone of an older chicken is firm.
6. An older chicken when dressed has long hairs instead of pin feathers.

Now that you know how to choose the fresh and good chicken meat you'll be able to cook some yummy recipes like afritada, adobo, hawaiian chicken, chicken barbecue, fried chicken, tinola, chicken hamonado, pickled chicken and many others.

Image from Wikipedia

Saturday, May 8, 2010

Guides When Buying Meat

There are tips that can help you choose the meat you're buying for your family's food. Here are some guides for you to keep in mind when buying meat:

1. All kinds of meat are sold by the weight
2. Meat spoils easily. It must be kept in a cool place or in the refrigerator.
3. Beef that is tender has a fine flavour.
4. The fat in tender beef is light in color, white or pale cream but not yellow.
5. Fresh pork is tender. The outside cuts are covered with fat.
6. The bone of young animals is light pink, has a fine grain and contains plenty of marrow.
7. The meat has a fine grain and is generally smooth.
8. Tenderloin is an example of a tender cut of meat that is expensive.
9. The less tender cuts of meat have rough tissues. They are cheaper than the tender cuts.
10. For stock and soup buy the bones,

There are many recipes wherein you can use meat like pork sinigang, hamonado, mechado, menudo, afritada, paksiw na pata, beef steak, grilled dishes, bofis which uses internal organs, liver steak and many more.

Thursday, May 6, 2010

Buying Inspected Meat

I’ve worked in one of the bureaus of the Department of Agriculture on my first years of working and I know that in almost all parts of the Philippines strict laws requiring the health authorities to inspect all animals before they are slaughtered are enforced. This is done to protect the people from food poisoning. A sick animal when killed for food causes food poisoning. A dead animal can cause more harm and considered poison too. It is wise to buy meat that has the stamp of having been inspected to prevent unhealthy results.

Tuesday, May 4, 2010

Anniversary Date with the Kids

It’s our 13th wedding anniversary today and this time it’s not only hubby and I who dined out but our kids as well. I was readying myself to meet him at the mall where he’s working when he suddenly called to change our date venue. He wanted to go home from work earlier than planned so he asked me to bring the kids with me to a nearer venue. He asked me to go to SM Marikina and we met there. Of course the kids were so excited and they’ve chosen Pizza Hut as our dining venue.

I’m glad they didn’t ask us to eat at fast food chain resto because I really wanted something different then. It’s the first we had an anniversary date with the kids and it became a family anniversary date according to my two girls. We ordered Pesto Chicken Penne, Florence- Viva Italian Pizza, Garlic Bread, Caesar Salad. The kids love Florence pizza, the pasta and the garlic bread though at first glance on the menu they're having second thoughts. We left the mall on the closing hours and everyone was so happy. Here are some of the foods we enjoyed there, the pics are kinda blurred bec. I forgot my extra batteries.


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Saturday, May 1, 2010

Preparing Your Luncheon and Supper

There are main dishes for luncheon and supper that we commonly serve for our family. It consists mainly of foods that build and repair worn-out tissues of the body. These foods are commonly served to recharge our body with needed strength. They contain good quality proteins the reason why they are chosen as good foods for main dishes such as lunch and dinner/supper. These main dishes usually came from meat, poultry or chicken, eggs, fish and shellfish which are all rich in proteins.

We can also add vegetables and fruits to complete the sumptuous meals. In my next posts I’ll be writing about the guides and tips on buying meat, chicken and fish which will surely help you in your marketing for foods and in the preparation of your healthy main dishes.