3 posts tagged “food and nutrition”
Try this Watermelon, Feta and Mint Salad. Good as appetizer.
Ingredients:
Watermelon
Feta and Mint
Finishing salt if desired
Procedure:
This is easy. Cut a large rectangular chunk of watermelon. With a melon baller or rounded measuring spoon, scoop out a round hole from the melon. Fill with crumbled feta and mint, garnish with a bit of finishing salt and mint sprig, and serve on a chilled salad plate. Then serve.
Check this!
"This is the correct
way to cook instant noodles. This is the way without harming our bodies/health."
Do you cook instant noodles in this procedure?
- Put noodles to pot with hot water
- Put the seasoning/powder
- Let it cook for three minutes and eat!
Ganun bah? Well, that’s the WRONG method then. Why? One article mentioned that by doing this, you actually boil the ingredients in the powder, and it will change the molecular structures causing it be toxic. The other thing also is that the noodles are coated with wax and it’ll take around four to five days for the body to excrete the wax after you have taken the noodles.
Here’s the correct procedure:
- Boil the noodles in a pot with water.
- Once the noodle is cooked, take out the noodles, and throw away the water, which contains wax.
- Boil another pot of water till boiling and put the noodles into the hot boiling water and then shut the fire.
- Only at this stage when the fire is off, and while the water is very hot, put the ingredient with the powder into the water, to make noodle soup.
- However, if you need dry noodles, take out the noodles n add the ingredient with the powder and toss it to get dry noodles.
1 pc egg, beaten (optional)
FILLING
1 can (184 g) tuna chunks in oil, drained
1 cup (110 g) ubod strips, blanched for 2 minutes
100 g Baguio pechay, shredded
50 g sotanghon, soaked for 5 minutes then drained
2 stalks wansuy, chopped
1 tsp sesame oil
1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)
1 tbsp oyster sauce
1/2 tsp patis
20 pc lumpia wrappers
SAUCE
4 cloves garlic, crushed
1 pc siling labuyo, chopped
3 tbsp rice wine
2 tsp DEL MONTE Red Cane Vinegar
1 tbsp Hoisin sauce
1 tsp cornstarch, dissolved in 1 tsp water
1/3 tsp iodized fine salt (or 1 tsp iodized rock salt)
1 cup pineapple syrup
Procedure:
- COMBINE all ingredients for filling except lumpia wrapper. Mix well.
- PLACE every 1-1/2 tbsp of mixture in lumpia wrapper. Brush the edges with egg, then roll the wrapper, folding the edges to close ends. Fry until golden brown. Drain on paper towels.
- SAUCE: Sauté garlic and sili in 1/2 tbsp oil until brown. Add remaining ingredients. Simmer until thick. Serve with lumpia.
