Chicharon Bulaklak Surprise!

Ingredients:

• 633g isaw (Pig intestine)
  
• 1tbsp asin (table salt)
• Oregano, basil, whole pepper corn (any herbs yah like)
• Lara (Chilies)
• Taba (Cooking oil)
• Dipping: vinegar, lara and crushed bawang (garlic)

Procedure:

1. Prepare the ingredients.
2. Snip parts of the intestines so you can insert the herbs inside.
3. Boil the intestines with 1 tbsp of salt for 10min.
4. Prepare the intestine for the microwave. The idea here is to render the fat from the intestines and the drippings should stay on the bottom of the dish.
5. Cover the dish with a cling wrap to seal the heat pressure.
6. Set the microwave for 10min.
7. Set aside the intestine (dry it out) while you prepare for deep frying.
8. Make sure the oil is hot enough (250ºC).
9. Fry the intestines until they puff up (3-5 minutes).
10. Cut the intestines in serving size. I remove the middle part of the intestine.
11. Drain on paper towels to remove excess oil.
12. Serve with vinegar with lara and bawang.

The surprise there are the hidden chilies and pepper corns. While making “Toma” with your friends it adds thrill because you can never tell if the piece you’ll be eating has lara inside unless you open up the piece before you eat. My dad always gets the “hot pieces” and starts throwing “P !nas” around. But that didn’t stop him from taking another bite. Hehe they are like box of chocolates you’ll never know what you’re gonna get.

You can put any herbs yah like. It just so happens that I have more than enough oreganos and basil in my garden. The herbs in a little way counteracts the cholesterol.

Aside from the antiseptic properties of oregano it is also a good source of fiber. A diet high in fiber helps manage weight, reduces risk of colon cancer and increases breakdown of cholesterol in the body and it helps in indigestion. “Basil helps prevent free radicals from oxidizing cholesterol in the blood stream. Only after it has been oxidized does cholesterol build up in blood vessel walls, initiating the development of atherosclerosis, whose end result can be a heart attack or stroke.” http://www.whfoods.com. “Chilies have antioxidants that can destroy cholesterol which could cause major disease like atherosclerosis and other heart diseases.” - http://www.chilly.in/chilli_benefits.htm

I removed the middle part of the intestine because that is where the evil cholesterol lurks. My dad insisted on eating it. I can’t argue that it is the best tasting part so we both compromise.  I will let him eat it after I render more fat from it. It wasn’t a shock to see the result. Just look at the picture I got 38g of cholesterol from the 71g of the intestine’s middle part. I got 229g of cholesterol from the whole 633g of isaw!!! That’s Eiw! But you know you have to enjoy life sometimes. By the way everything is worth 1475 calories.

            If you want shortcut just omit the boiling and go straight with the microwave.

1. Season with garlic seasoning, snip, stuff in the herbs.
2. Microwave.
3. Deep-fry.
4. Paper towel dry and serve with vinegar.

These health contious pigges are wasted!

To make approximately:

    >  20 shots 30g (33 calories each)

    >  6 shots 45g (50 calories each)

Ingredients:

1 teabag Green tea

2 cups bubukal danum (boiling water)

1 pack powdered gulaman (jello-mix)

1 litro pack powdered drink (1 litro=4 cups)

1 cup marimlang danum (cold water)

1 cup chilled whiskey or any alcohol like gin bulag

Materials:

30ml plastic cups

45ml pig molds (optional)

Procedure:

1.   Chill the whiskey and prepare the piggies molds and plastic cups.

2.   Boil 2 cups of water and put the tea bag.

3.   After boiling, remove the tea bag and sprinkle the gulaman while stirring.

4.   Once the gulaman mix is fully dissolved, pour into the container with the powdered drink.

5.   Dump in the 1 cup cold water while stirring.

       > If you want the piggies really "wasted", put 2 cups of whiskey and remove 1 cup of water from the ingredients.

6.   Dump in the whiskey while stirring.

       > the jello mixture should NOT be more than 60 °C because the alcohol will evaporate.

7.   Pour the gulaman mixture into the molds.

8.   Chill.

Plastic cups have lids convenient for gimik at the SM parking lot para hindi masita ng mga guards dahil bawal DAW ang liquor don or trip sa Pagudpod pang palit sa mojitos or after a grueling nightshift tuloy ang kwentuhan sa apartment. SOLVE!

How to make Turon

Ingredients:

• Saging Saba
• Langka (with syrup kung meron kayo)
• Mayumu (Sugar)
• Pabalat (Lumpia wrapper)
• Taba (cooking oil)

Procedure:

1. Prepare everything. Balatan ang dapat balatan.
2. Iroll ang banana sa  langka syrup and then mayumo para dumikit. Ilagay sa pabalat at patungan ng langka.
3. Irolyo.
4. Ipainit ang taba hanggang maging 150° F. I-fry hanggang maging golden brown.
5. Ilagay sa strainer para matiktik ang sobrang taba.
6. Ishare sa kapitbahay para magshare din sila sayo pag may niluto silang Turon.

Instant Noodles with Celery

I like putting celery on my noodles. It gives a refreshing feels to it. it has a lot of benefits just see "juicing for health". But what I'm really after is its anti acidity properties since I eat a lot of acidic fruits and spicy foods I need it to balance my body pH.

Instant Gulaman

How to make instant Gulaman (Jelly)

Just follow the instruction in the packet of the Instant Gulaman you are using. ;P

I make this in 3 liters and store it in the fridge so I can have gulaman anytime I want. It is great for samalamig, halo halo, and buko pandan especially this hot summer days.

When I eat this it takes me back to my high school days when I eat a block of gulaman drizzled with condense milk served at the school canteen. I just can't remember if it is in Sacre or Chevalier. I guess both served this dessert.

In this batch I added green tea for added benefits (detoxifying). I usually eat this when I'm on a diet (It is 100% seaweeds called agar agar). I don't put sugar in it so there is no added calories. Every liter is only 73 calories that. I prefer this recipe as plain (no sugar) so that I can control the taste of the recipes that I will be using the gulaman. It has no calories, no carbohydrates, no sugar and no fat, and is 80-percent fiber. It absorbs glucose in the stomach, passes through the digestive system quickly and inhibits the body from retaining and storing excess fat. Its water absorbing properties also aids in waste elimination.

1. Agar agar absorbs bile, and by doing so, causes the body to dissolve more cholesterol.
2. Improves digestion and waste elimination.
3. Reduce cholesterol and help you feel full, which will help you lose unwanted weight.
   
4. Helps in controlling arthritis.
   

Sources:

http://www.ehow.com/way_5655544_agar-agar-diet.html

Instant Noodles with talbos kamote and chili paste

Instant Noodles with purple Cabbge

This one has lots of siling labuyo and Onion!!! Manyaman!!!:P

Langka (aka Jack fruit)

ARTOCARPUS HETEROPHYLLUS Lam.

Local names:
Langka (Ilk., Bis., Tag.);
lanka (Tag., Bis.);
nangka (Tag., Ibn., Bis., Sul.);
nanka (Tag., Bis.);
jack fruit (Engl.).

Origin:

The jackfruit or Langka, is cultivated throughout the Philippines at low and medium altitudes, and some regions is spontaneous. It is not a native of the archipelago but is of prehistoric introduction from Malaya or tropical Asia. It also occurs in India to Malaya, and is now cultivated in most tropical countries.

Uses:

• The young fruits are eaten as vegetables (ginataang-langka-with-turmeric)
  
• The pulp or flesh (lamukot) surrounding the seeds, is rich yellow sweet and aromatic, and when ripe, is eaten straight or cooked and preserved. It makes good preserves or other sweets.
  
• The seeds are eaten boiled or roasted.
  
• The latex of the tree is used as birdlime, and if heated makes an excellent cement for broken China.
  
• The bark is sometimes made into rope and cloth. The wood is used locally to a limited extent as a yellow dye. The unripe fruit, according to Nadkarni, is generally used in the preparation of pickles in India.

Health Benefits:

• High carbohydrate content, and indicate that it is nutritious. It is, however, deficient in calcium and iron.
  
• The seeds are very rich in starch, but for us sources of calcium and iron.
• In the Philippines the ash of the leaves, after burning, is applied on wounds and ulcers as a dried or cicatrizant. It is sometimes mixed with coconut oil as an ointment for the same purpose. Kirtikar and Basu, Chopra, Nadkarni, and Dey reports that the leaves are used in skin disease.
• The decoction of the root is used in diarrhea and for fever. The root is also useful in skin diseases. Daruty say that the roots are antiasthmatic.
• The milky juice of the tree is used in glandular swelling, and in snakebite. Mixed with vinegar and applied to these swellings and to abscesses, it promotes absorption or suppuration.
• the ripe fruit is demulcent, nutritive, and laxative.
  
• unripe fruit is astringent.
  
• Stuart reports that the pulp envelops or arils of the seeds are considered by the Chinese to be cooling, tonic, and nutritious.
  
• The starch of the seeds is given in billions colic
• The roasted seeds have an aphrodisiac action.
• Jack-fruit is rich in dietary fiber, which makes it a good bulk laxative. The fiber content helps to protect the colon mucous membrane by decreasing exposure time and as well as binding to cancer causing chemicals in the colon.
• Fresh fruit is an excellent source of Vitamin-A, which has powerful antioxidant properties and is essential for vision. Vitamin A is also required for maintaining integrity of mucus membranes and skin and to boost immunity. Consumption of natural fruits rich in vitamin-A known to protect from lung and oral cavity cancers.

Tip:
If you're going to cook the seeds in the microwave oven poke them with a knife first else they will explode like a popcorn... See for yourself ;)

The seeds taste like castañas or chestnuts.










Sources:

http://www.nutrition-and-you.com/jack_fruit.html

http://www.bpi.da.gov.ph/Publications/mp/html/l/langka.htm

http://en.wikipedia.org/wiki/Langka

Video thanks to marshman

Pork Asado with Singkamas

I got this recipe from Lutong Pinoy

Ingredients:

• 1 kilo pork, cubed
• 2 tbsps. soy sauce
• 1 tbsp. minced garlic
• 1 tsp. minced ginger
• 2 tbsps. oyster sauce
• 1 singkamas, cut into strips
• bell pepper (optional)

Procedures

1. Marinate the pork in soy sauce, garlic, ginger and oyster sauce for a few minutes.
2. Put the marinated pork in a pressure cooker add 1/4 cup water and cook for 10 minutes
3. After 10 minutes turn off heat and let the pressure out. Add the singkamas and bellpepper. Cover the pressure cooker and let the vegetable cook with the pressured air.

After another 10mins. Mangan tanah!!!! (let's eat) :)

Instant Moodles

There is just no other instant food that can ever compare to noodles. I can eat instant noodles everyday... In hot or cold days noodles for me!

Too bad this one doesn't have my favorite siling labuyo (Bird's eye chili) the spicier the better.

Averrhoa bilimbi Shake

Popularly known as Kamias shake. Its too hot and I need something ice cold and slushy. We have leftover kamias in the fridge and they are perfectly ripe.

Here's the ingredients:

• kamias
• crushed ice
• sugar

put all in the blender and VOILA!

Here, we usually use kamias when cooking Sinigang when we don't have tamarind at hand.

According to Mr. Wikipedia:

"In the Philippines, the leaves serve as a paste on itches, swelling, rheumatism, mumps or skin eruptions. Elsewhere, they are used for bites of poisonous creatures. A leaf infusion is efficient against or as an after-birth tonic, while the flower infusion is used for thrush, cold, and cough. Malaysians use fermented or fresh bilimbi leaves to cure venereal diseases."

Well, I don't know about venereal disease but I know it will do wonders on my cold and phlegm since it is pack with Vitamin C.

Atsarang Pakwan

"Watermelon Rind pickle"

My mom always make sure that we always have watermelon served after meal. As a recycling freak I don't want to waste anything as much as possible. I've done some reserch on what to do with the rind. I've found out that the rind has more nutrients than the juicy fleshy part of the fruit. I have two options, either to make them into candies or pickle them. Since I'm not really into sweet stuffs I opted to pickle.

The recipe that I've found is intended for green papaya. So I just replace the main ingredient with the rind.

Ingredients:

Syrup:

• 2 cup vinegar
• 2 cups sugar
• garlic
• salt and pepper

Other veggies:

• Siling haba (finger chilies)
• Siling labuyo or bird's eye chillies (if you really want it hot and spicy)
  
• Ginger
• Onion
  

I separated the rind, skin and the red part.



1. As you can see from the picture (click to enlarge) I use the blender instead of the usual grating. I blend it for just less than a minute so you can still have something to chew.
2. Squeeze out the excess water.
3. Prepare the ingredients
4. Chop them up
5. Mix.
6. Put in a jar/s.


7. Put all the syrup ingredients in the blender.
8. Blend for 20 seconds.
9. put the syrup into the jar enough to cover the pickle mixture.
10. seal with a cling wrap
11. microwave for 5 mins. (low)

Voila! this can last for more than a year(depending on the storage)


I already made vinegar from coconut water so I decided to make vinegar from the red parts. I don't know if this will work. but it's worth a try.

I blender the red part and separated the juice from the pulp.

1. Add 2 tbsp of sugar to the watermelon juice and stir until the sugar dissolves
2. Pour in a bottle and cover it with linen to make the air pass through. and store in a warm dark
place for 1 month.
4. after 2 days the red stuff separated from the vinegar... wow!
I haven't tasted it yet. hopefully this may work.



I tried to pickle the rep pulp. The taste is slightly different from the rind because of the texture of the pulp. it is too soft like baby's food.