Wednesday, 30 November 2011

Adobo: Pork with Pineapple

I believe this recipe is no secret to any Filipino cooks around the world. There may be millions of variations as there are millions of Filipinos cooking this dish. Mine is simple. I just use a number of ingredients that I can easily remember anywhere, anytime without relying on my notes :-)
Here goes. Oh by the way, I only use canned sweetened pineapples and not the fresh pineapple fruit. I tried using fresh pineapples before and it rendered my adobo inedible. My adobo became bitter, acrid, and uneatable that even our cats never even dared touched it.
And also, the best make us of the belly and rib parts of the pork :-) Those parts have a good balance of fat and meat.


Pork, cubed – 500 g.
Pine apple in can, diced – 6 slices
Pineapple juice – 1 cup
Kikkoman soy sauce – 7 tbsp
White vinegar – 7 tbsp
Garlic, crushed and minced – 5 large cloves
Onion, sliced in ring shape- 1 large bulb
Peppercorn kernels- as desired

Cooking Procedure:

1. Mix all the ingredients together except for the pineapple slices and onions.
2. Marinade pork in it for at least an hour.
3. Cook in a pressure cooker for 15 minutes from the time the cooker started to whistle.
4. Remove from the pressure cooker, add the pineapple slices, and continue to simmer until the pork cubes are fork tender. Make sure the liquid has not completely evaporated. Add small amount of water if needed.
5. Add the onion slices just before you turn off the fire.

Serve it after at least an hour to allow the flavor to sip in.

Makes 4 servings . Here’s the estimated Nutritional values per serving based on the ingredients used.
Calories :  726 kcalTotal Fat:   66.3 g.
Cholesterol :  90 mg.Saturated fat :  24.16 g.
Protein :  15.3 gDietary fiber :  0.75 g.
Sodium :  1,652 g.Carbohydrate :  15 g.


Tuesday, 29 November 2011

Stir Fried Broccoli in Oyster Sauce

I’m counting my calorie intake again :D need to lose some pounds before it is too late :-( That’s the reason behind the brocolli and for my way of cooking it.  I want to eat and enjoy the taste and not to torture myself :D
Facts:  Broccoli is high in both soluble and in-soluble fibers.  1 stalk of broccoli weighing 180 g. contains 5.9 g. of fiber, that makes it good for the digestive system.  It is also classified under cruciferous vegetables.  It’s a group of “super vegetables” that are rich in phytochemicals, vitamins, minerals, and fibers that are believed to help lower down the risk of cancers, lower cholesterol levels, help in weight reduction, etc.  I’ve mentioned that in one of my post already :-) The latest news is that, broccoli contains sulforaphane, a photochemical, that helps ameliorate developing cancer cells.  This is based on the on research published in the molecular nutrition and Food Research journal. Awesome, isn’t it :-)

Broccolicut into pieces – 200 g
Garlic, crushed and chopped – 3 cloves
Onion, diced – 1 small
Grapeseed oil – 1 tsp
Oyster Sauce – 1 tbsp
Water – 2 tbsp
Grapeseed oil – 1 tsp
Salt and pepper to taste

Cooking Procedure:

1. In a saucepan, sauté garlic in oil until it is fragrant. Add the onion, then the oyster sauce, soy sauce, and water.  Let it simmer.
2. Add the broccoli.  Check the taste. Adjust when necessary.  Simmer for a few minutes then remove from fire.

Eat it as is :-)

Makes 2 servings . Here’s the estimated Nutritional values per serving based on the ingredients used.
Calories :  63 kcalTotal Fat:   2.6 g.
Cholesterol :  0 mg.Saturated fat :  0.3 g.
Protein :  2.5 gDietary fiber :  3.3 g.
Sodium :  444 g.Carbohydrate :  9 g.

  - foodformylove(29November2011)

Monday, 28 November 2011

Beef & Cheese Omelette

When I am not craving, I am not in the mood to eat much less to cook :-( but I need to eat :-(  In times like this, the egg is my best friend.  It’s versatile, nutritious and delicious.  So, I made an omelette from the left over beef I had last weekend.


Eggs, beaten – 3 pcs
Beef, ground -100 g
Bell pepper, diced – 1/4 of a whole
Onion, diced – 1 medium
Mozzarella cheese, grated - 50 g.
Vegetable oil – 1 tsp

Cooking Procedure:

1. Place the ground beef on a non-stick sauce pan and pan grill it until it is frying on its own oil and the meat turned light brown
2. Remove excess oil and add the bell pepper and onions. Stir until the onions wilted. Set aside to cool down.
3. On the same pan (washed and dried), heat the oil. Pour half of the beaten egg at the center of the pan. Tilt the pan, with a circle motion, to spread the egg evenly all over the pan. Cook egg under medium heat.
4. As the egg begin to set and thicken, lift the edges to allow the uncooked eggs to run to the bottom.  This method also ensures that the omelette does not stick to the pan. Rotate the pan as you lift the edges to loosen the omelette. Cook until the omelette has set and thicken.
5. Sprinkle half of the grated mozzarella on the center of the egg. Turn off fire.
6. Place half of the beef mixture on top of the mozzarella
7. Lift the 2 opposite sides of the omelette and fold them towards the center.
8.   Loosen and remove the omelette from the pan and place it on a plate.

Do the same with the remaining beaten eggs, grated mozzarella and cooked beef.

Enjoy a great breakfast

Makes 2 servings . Here’s the estimated Nutritional values per serving based on the ingredients used.
Calories :  379 kcalTotal Fat:   22.4 g.
Cholesterol :  343 mg.Saturated fat :  9.7 g.
Protein :  29.05 gDietary fiber :  0.5 g.
Sodium :  453 g.Carbohydrate :  2.25 g.

- foodformylove(28November2011)

Green Tea Leaves & Egg Wrap

On a diet? You could say that.  I’m trying to cut back on fats and calories but not exactly on sodium though.  That be worried about the cholesterol.  What did studies say about the dietary cholesterol in eggs? The ones found in eggs are not bad cholesterol :-) 


Chapati  - 2 pcs.
Cabbage leaves, julienned – 10 g.
Egg, hard-boiled – 2 pc
Tomato, diced – 1/2 of a medium size
Onion, diced – 1/2 of a small size

Green tea leaves sauce: (almost similar to the recipe here- Myanmar's Green Tea Leaves Salad)

Fermented green tea leaves – 50 g.
Garlic – 7 cloves
Red hot Chilies – 2 pcs
Sesame oil – 1 tbsp
Grapeseed oil - 1 tbsp
Freshly squeezed Lemon juice from 2 lemons
Fish Sauce – 1 tbsp
Salt and Pepper to taste

Cooking Procedure:

Preparation for the sauce: (you can also see the recipe here- Myanmar's Green Tea Leaves Salad)

This part I didn’t do because I don’t want to lose any flavor of the green tea.  But for those who wants to get rid of the green leaves’ bitter taste, do step number 1 otherwise proceed to number 2.

1.  rub salt to the fermented green tea leaves, squeeze it to remove some juice.  Wash it under running water to remove the salt and the remaining bitter taste.
2.  Using a mortar and pestle, pound the fermented green tea leaves, garlic, chili, and salt.
3.  Transfer to a bowl and add the rest of the ingredients for the sauce.  Mix thoroughly.  Add more salt and pepper to taste.
You can store the sauce for a week inside the fridge and use it as you want it.

Preparation for the wrap :

1.  Pan-grill the chapatti on until each side are browned.
2. Mix 1/4 of the green tea leaves sauce with the tomato and cabbage then then spread it equally on the 2 cooked chapatti.
3. Diced the hard boiled eggs then spread it on top green tea leaves-cabbage mixture.
4. Fold, roll, and wrap the chapatti around the fillings.

Enjoy a healthy and yummy treat.

Makes 2 wraps. Here’s the estimated Nutritional values per wrap based on the ingredients used.

Calories :   236  kcalTotal   Fat:  12.8  g.
Cholesterol : 212  mg.Saturated fat   :  4  g.
Protein :   9.9   gDietary fiber   :  3.6  g.
Sodium :  401   g.Carbohydrate   :  20 g

- foodformylove(28November2011)

Sunday, 27 November 2011

Chewy Brownie for Kids

Who can refuse a kid who is requesting for me to cook another brownie set.  I asked Aliyah (Airene’s daughter) how she finds my browine and she replied “Tita, please cook more.”  So I promised her that I’d be cooking another brownie next time.
The recipe below had been adusted already as my first attempt resulted in a brownie that is a bit crumbly, though it’s chewy, and sweet.  I made adjustment only on the amount of oil and left the rest as is.

I will be making another brownie recipe for adults who wanted a more chocolatey and lesser sweet brownie :-)

Your kids will surely love this too :-)


IngredientsBatter Weight %weight in grams
All Purpose Flour19.81%125
Dutch Processed Cocoa Powder8.72%55
Baking powder0.79%5
Baking soda0.48%3
Vanilla powder0.16%1

Additional Ingredients (optional) :

Nuts, crushed coarsely (wallnuts or cashew nuts; peanuts will do too)

Cooking Procedure:

1.  Mix the dry ingredients together in a bowl.  Sift them and break any lumps.
2. Add the oil, eggs, and water.  Beat with a wire whisk or an electric beater until smooth.
3.  Fold in the nuts with a spatula.
4.  Let it stand for at least 30 minutes.
5. Preheat oven to 250 degrees celsius.
6.  Bake brownie at 200 degrees celsius for 25 minutes or until a toothpick pressed in the brownie comes out clean.

Your kids will love this.

Yield: two 8-inch diameter brownie .

Here’s the estimated Nutritional values per one 8-inch Diameter brownie based on the ingredients used. Slice it into serving portions.  Divide each values below with the number of slices you made to come up with the nutritional values per slice.

Calories :   1,232  kcalTotal   Fat:  65.9  g.
Cholesterol : 212  mg.Saturated fat   :  11.93  g.
Protein :   6.65   gDietary fiber   :  10.92  g.
Sodium :  462   g.Carbohydrate   :  164 g

- foodformylove(27November2011)

Saturday, 26 November 2011

Buridibud ni Nanang Ko (My Mama’s Vegetable Soup)

One of the perks of growing up in the town of Tabuk in the province of Kalinga is that I and Frederick enjoyed a lot of freshness :  fresh air, fresh water, fresh vegetables, fresh fish, fresh meat.  My siblings and I, and my husband Frederick and his brother too, had a healthy childhood.  We had healthy food and also organic. Some of the fruits and vegetables were harvested from our own backyard or farm. We also had, chicken, duck, tilapia, and other fishes.  Vegetables and fruits sold in the wet market mostly come from the mongers’ own backyard garden or from their own farms. Shells like kappu, leddeg, agurong, bisokol are harvested from lakes and rivers in our town.

Yes, dinner always consist of low-calorie, low-fat, low-sugar, though sometimes high in sodium (I believe that salty food is part of Ilocano’s culture- take the bagoong and aramang  as examples), is still generally healthy.  Just don’t let my father cook, otherwise, we will be having a deadly meal, high-calorie, high-sodium, and very high in fat specially saturated fat.  Yes, he loves pork, fatty pork at that.  And that is what we – my father, my sisters, and I, have in common. So mama or our Lola Paring does the cooking most of the time.  Mama cooks vegetables, like pinakbet, ginataan, or dinengdeng, she also makes sure that her veggie dish comes with meat or fish.  And one of those veggie dish I like is buridibud.

Buridibud is an Ilocano soup dish that belongs to the dinengdeng/inabraw category.  It’s main ingredient is kamote (sweet potato) and other backyard  vegetables like tarong (eggplant), bulong ken bunga marunggay (moringga leaves and fruits), sabong ti karabasa (squash flowers), okra, etc. And it’s main seasoning of course is buggo-ong.  She serves it with tinuno nga bangus weno tilapia (charcoal grilled milkfish or tilapia)
Here is my Mama Tessie’s recipe

Ingredients :

Kamote (sweet potato), cut into wedges  - 2 large pieces
Tarong (eggplant), sliced into wedges - 3 medium
Bulong ti Marunggay (moringga leaves) – as desired
Buggu-ong (fermented fish sauce) - 4 tbsp or to taste
Water – 500 to 750 ml
Tilapia or bangus (milkfish) – charcoal grilled (optional)

Cooking Procedure

1.  Put the water and bagoong in a pot. Bring to a boil
2.  Add the kamote and tarong and let it boil until the kamote is soft enough to be mashed.  Mash only a few.
3.  Add the bulong ti marunggay and grilled fish and let it simmer for a few minutes. Remove from fire and serve.

Serve over steaming rice.  I often mix some soup on my rice and drizzle it with a little sugar :-) yummy

Makes 6 servings . Here’s the estimated Nutritional values per serving based on the ingredients used. This computation does not include the values for the grilled fish

Calories :  48 kcalTotal Fat:  0.38 g.
Cholesterol   :  0 mg.Saturated fat   :  0 g.
Protein   :  2 gDietary fiber   :  1.25 g.
Sodium :  773   g.Carbohydrate   :  6.9 g.

- foodformylove(26November2011)

Friday, 25 November 2011

Battling Constipation: Treatments

I have battled constipation all my life.  That’s the reason that prompted me to come up with a blog entry that discusses all about constipation, what it is, its  symptoms, and causes (see Battling Constipation : Knowing About It)  Alternative medicines, natural home remedies, medical prescriptions, name it, I have used and taken a few of them.  I grab whatever I can get hold of that will relieve me from constipation.  I have been consulting doctors, yes, mostly general practitioners and some are specialist (gastroenterologist) about my constipation problem.  In fact I am now on laxative and some other medication because my constipation is worsening and I still need to undergo some tests so that my gastroenteroligst would be able to rule out the probable cause/s of my annoying constipation.

This entry aims to provide an overview and information on the possible treatments for constipation, both long term and short-term.  Most doctors would advise their patient to undergo dietary and lifestyle changes first before they prescribe any further medication or more radical treatment should it be needed.  This general dietary and lifestyle guidelines will help relieve the symptoms of constipation and prevent it from recurring. Please understand that treatments depends on the cause/s, severity, and duration of constipation.  These recommendations and treatments are based on the advices and recommendations of the doctors and specialist with whom  I/we have consulted and also based on our researches:


1. Drink water and stay hydrated –  Doctors advised me to drink at least 8 glasses of water or other liquids a day (1 glass = 250 ml) but others specially those having health conditions would be needing either less or more of liquid per day.

As per the Institute of Medicine’s Food and Nutrition Board, women consume 91 ounces (2.69 L) of water each day from beverages and foods; men need to consume 125 ounces (3.7 L)  daily (source : )

Drinking water or other liquid does not really cure constipation but it will helps keep the feces soft and easier to pass

2. Load up on Fiber –  Eat food like cereals, grains, fruits and vegetables that are high in fibers.  By fiber, it means dietary fiber, the  edible parts of plants that  cannot be digested  Fiber adds bulk to the feces making them softer and easier to pass and It also speeds up the digestive process

For women at my age level (31-50) we need at least 25 g. of fiber a day, while our male counterpart needs 31 g. per day.  See my post on Recommended Dietary Allowance  for the amount of dietary fiber intake needed per day depending on the gender and age of an individual.

3. Slow down on the meat, milk, cheese, and also white rice specially those who have irritable bowel syndrome (IBS). These foods tend to contribute to constipation.

4. Exercise daily -  Sedentary lifestyle is one cause of constipation and other diseases. Dr. Kong San Choon Chris, the gastroenterologist at SGH, which I have consulted recently regarding my abdominal pain, recommended that we do regular exercises like aerobic exercise at least 30 minutes a day.  The best exercise he recommended is swimming (20 + lapse per hour).

Exercise helps constipation by decreasing the time it takes food to move through the large intestine, thus limiting the amount of water absorbed from the stool into your body. Hard, dry stools are harder to pass. In addition, aerobic exercise accelerates your breathing and heart rate. This helps to stimulate the natural contraction of intestinal muscles. Intestinal muscles that contract efficiently help move stools out quickly. (source : Exercise to ease constipation - )

5. Visit the toilet regularly. Schedule a time in the day to do your bowel movement and allocate enough time to do it. Make this a routine on a daily basis.  Also, DO NOT suppress urges to defecate. When the urge comes, find a toilet.

6. Live a stressful life - one of the questions Dr. Kong asked me which at first I thought was ridiculously absurd is if I am pressured and stressed (physically and mentally) in my job or in any other aspect in my life.  He explained that stress most of the time causes constipation as well as diarrhea.  So he suggest that I have to relax and de-stress if possible.

7.  Check your current medications with the help of your doctor.  Some medications (painkillers, diuretics, anti-depressants, antacids, etc.) and treatments for other medical conditions may be causing you to be constipated.  Ask for alternatives.  If there are no alternatives, the doctor will give you something to relieve your constipation like laxatives.  Check your multivitamins. Calcium or iron supplements can cause constipation.


1. Laxatives – but it should be prescribed and under the supervision of your doctor.
Most people who are mildly constipated do not need laxatives. However, for those who have made diet and lifestyle changes and are still constipated, a doctor may recommend laxatives or enemas for a limited time. These treatments can help retrain a chronically sluggish bowel. For children, short-term treatment with laxatives, along with retraining to establish regular bowel habits, helps prevent constipation.

A doctor should determine when a patient needs a laxative and which form is best. Laxatives taken by mouth are available in liquid, tablet, gum powder, and granule forms. They work in various ways:
  • Bulk-forming laxatives generally are considered the safest, but they can interfere with absorption of some medicines. These laxatives, also known as fiber supplements, are taken with water. They absorb water in the intestine and make the stool softer. Brand names include Metamucil, Fiberall, Citrucel, Konsyl, and Serutan. These agents must be taken with water or they can cause obstruction. Many people also report no relief after taking bulking agents and suffer from a worsening in bloating and abdominal pain.
  • Stimulants cause rhythmic muscle contractions in the intestines. Brand names include Correctol, Dulcolax, Purge, and Senokot. Studies suggest that phenolphthalein, an ingredient in some stimulant laxatives, might increase a person’s risk for cancer. The Food and Drug Administration has proposed a ban on all over-the-counter products containing phenolphthalein. Most laxative makers have replaced, or plan to replace, phenolphthalein with a safer ingredient.
  • Osmotics cause fluids to flow in a special way through the colon, resulting in bowel distention. This class of drugs is useful for people with idiopathic constipation. Brand names include Cephulac, Sorbitol, and Miralax. People with diabetes should be monitored for electrolyte imbalances. 
  • Stool softeners moisten the stool and prevent dehydration. These laxatives are often recommended after childbirth or surgery. Brand names include Colace and Surfak. These products are suggested for people who should avoid straining in order to pass a bowel movement. The prolonged use of this class of drugs may result in an electrolyte imbalance.
  • Lubricants grease the stool, enabling it to move through the intestine more easily. Mineral oil is the most common example. Brand names include Fleet and Zymenol. Lubricants typically stimulate a bowel movement within 8 hours.
  • Saline laxatives act like a sponge to draw water into the colon for easier passage of stool. Brand names include Milk of Magnesia and Haley’s M-O. Saline laxatives are used to treat acute constipation if there is no indication of bowel obstruction. Electrolyte imbalances have been reported with extended use, especially in small children and people with renal deficiency.
  • Chloride channel activators increase intestinal fluid and motility to help stool pass, thereby reducing the symptoms of constipation. One such agent is Amitiza, which has been shown to be safely used for up to 6 to 12 months. Thereafter a doctor should assess the need for continued use.
People who are dependent on laxatives need to slowly stop using them. A doctor can assist in this process. For most people, stopping laxatives restores the colon’s natural ability to contract. (source : Constipation – article published by National Digestive Diseases Information Clearinghouse (NDDIC) )

2. Doctors usually treat the underlying medical condition/s of that is causing your constipation so better consult your doctor so that he/she can rule out the possible cause of your constipation.

3. suppositories - (like Bisacodyl and glycerol) inserted through the anus;

4. mini enema - this is when a medicine in fluid form is injected through your anus and into your large bowel. can be given in this way.

5. biofeedback - is advised for people with chronic constipation caused by anorectal dysfunction. This is to retrain the muscles that control bowel movements. Biofeedback involves using a sensor to monitor muscle activity, which is displayed on a computer screen, allowing for an accurate assessment of body functions. A health care professional uses this information to help the patient learn how to retrain these muscles.

6. Chloride channel activators - The agent lubiprostone (Amitiza) is available by prescription and increases fluid content of stool.

7. 5-HT-4 agonists - These agents stimulate release of compounds in your body that increase fluid secretion in the intestines and decrease colonic transit time. Prucalopride is one such 5-HT-4 agonist. These drugs are not available in theU.S., and there have been some concerns about the safety of their use.

8. Mineral Oils - is also effective to relieve constipation and also cheap. But it should not beuse in a long-term basis.  Excessive use of this may cause some discomforts and diarrhea.

9. Sodium docusate or calcium docusate- is used to treat constipation and is sometimes used to clear the bowel before medical examinations which require the bowel to be empty. It may also be taken by patients who must avoid straining for a short period of time, such as after a heart attack, during pregnancy, or after gastrointestinal surgery. However, it should only be taken for a short time. Its effectiveness, however, wears off after several days

10. Lubiprostone (Amitiza)   - is given to people with chronic constipation and irritable bowel syndrome. It stimulates the bowel to put more fluid into the stool and therefore makes it softer. It is typically taken twice daily and again should be taken routinely whether constipation has been present that day or not. It however causes nausea and headache.

11. Patient with irritable bowel syndrome (IBS) is advised to stop smoking, avoid coffee and milk-containing foods. He/she must also take record for his/her daily food intake to identify foods that aggravate the symptoms.

12. Thyroxin will be prescribed if the doctor determines through clinical and laboratory tests that the patient has an underactive thyroid gland (hypothyroidism).

13. Nonabsorbable sugars such as lactulose  and sorbitol may be useful. Furthermore, they are usually acceptable for long-term use. However, they usually produce crampy abdominal pain, diarrhea, and electrolyte imbalance

14. Procedures . If everything fails (changes in lifestyle and diet or medical treatments) doctors will perform manual and/or surgical procedures

 - Manual procedures in which your doctor will perform disimpaction by manually breaking your impacted stools (by the use of his fingers) after which laxatives or enemas are administered to soften the stools and lubricate the colons.
- Surgical Procedure  is best recommended for chronic, severe constipation cause by anorectal problems, such as rectal prolapse. Surgical removal of the colon is also recommended specially for people with severe symptoms caused by colonic inertia.

- foodformylove (25November2011)

Sources & References:
1. Constipation – article published by National Digestive Diseases
Information Clearinghouse (NDDIC)

2. What I need to know about constipation by NDDIC
3. Constipation by   
4. Constipation in Adults
5. Constipation
6. Treating Constipation -
7. Constipation:  Treatments and Drugs by Mayo Clinic
8. Exercise to ease constipation -
9. Water: A Fluid Way to Manage Constipation 
10. Apples and Constipation 
11. Mineral oils for constipation:  Moving your stool with ease
12. Docusate Sodium (
13. Constipation – Better health channel (
14. Constipation – (
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Chicken - Macaroni Soup

This is my sister Kristine’s recipe.  When it comes to her, she voluntarily cooks anything involving macaroni (macaroni salad, chicken macaroni sopas,  hhhmmm i think that’s just about it)
Filipinos are familiar with this chicken macaroni soup we call sopas, it’s a  soup with chicken and macaroni as the major ingredients and flavored with milk and fish sauce.   When we were young, I love to get sick because our mama will always cook chicken-macaroni sopas when we are sick :-)
Anyway, here’s Kristines’s recipe, she didn’t put ginger since she hates its taste :-(


macaroni noodles – 100 g.
Chicken wings – 4 pcs cut in the mid joint
Onion, diced -  1 bulb
Garlic, crushed and chopped – 5 cloves
Evaporated milk – 100 ml (she almost used up the whole 200 ml)
Fish Sauce – 1 tbsp
chicken powder -  2 tsp
Ground pepper
Salt to taste (if needed)
Carrots, jullienned – 1 medium
Cabbage, jullienned - 50 g
Water – 1 L
vegetable oil – 1 tsp
Hard boiled eggs (optional but highly recommended) -  as many as the number of people eating.  In our case, 3.

Cooking Procedure :

1. Sauté garlic until it is aromative then add the onion and stir until the onion is transparent.
2.  Stir in  the chicken wings and pan simmer it until it releases its juices and oils.
3. Add water and cover.
4.  Wash the macaroni shells, drain and add it to the chicken mixture.
5. Let the mixture boil then add the milk, chicken powder, fish sauce and pepper.  Adjust taste with salt if needed. Add more water if needed.
6. When the macaroni is almost aldente, add the carrots.  Let it simmer.
7.  When the macaroni is cooked, remove from fire and stir in the cabbage.  Cover and allow the heat of the soup to cook the cabbage.

Serve with hard boiled egg and a glass of chilled coke :-)

Makes 6 serving . Here’s the estimated Nutritional values per serving based on the ingredients used.

Calories :  180.4 kcalTotal Fat:   11 g.
Cholesterol :  26.44 mg.Saturated fat :  3.08 g.
Protein :  6.7 gDietary fiber :  1.03 g.
Sodium :  1,136 g.Carbohydrate :  10.73 g.


Prune Juice - Coffee Concoction for Constipation

The laxative prescribed to me by my gastroenterologist is not working anymore (Forlax - it contains Macrogol (INN) 4000) Maybe I need something "higher".  I've been bulking up with phsyllium husk and I'm still pooping like a goat.  I defecate daily but only a few small stools are eliminated and I don't feel completely emptied inside, my stomach felt too heavy, and the pain in my abdomen is back.   Ok, ok, I admit it.  I've been eating too much red meat lately and a little veggie and no fruits. My bad.  But I still get fiber from the phsyllium husk supposedly, and I'm taking laxative as prescribed, and my water intake is still at 2L ++.  I took prune juice this morning (around 300 ml) but nothing happened,  I had a dose of oatmeal the whole day and I sat, several times, on the toilet bowl in the office just to get it out, but still nothing happened.

So I decided to follow an advise  I read in one forum  at the website of,  that is to mix coffee and prune juiceand and there I had the most satisfying and relieving bowel-movement in 5 days. 


Prune Juice - 250 ml
Instant Coffee - 2 tsp
Hot water - 50 ml

1. Warm the prune juice (warm it in the microwave oven for a minute.
2. Dissolve the instant coffee in the hot water and mix it with the warm prune juice
Drink and get ready for the toilet :-) It worked for me!

- fooformylove(24November2011)

Thursday, 24 November 2011

Adobong Baboy sa Asin


Thank you for reading and I’m glad that I got you interested.

I actually don’t know how to call this dish as I was afraid that the word “adobo” had become hackneyed and trite specially among Filipinos and that there seem to be no new adobo recipe that could catch anyone else's attention ( :-( drama)

Yes, adobo is one of those Filipino dishes that has become ubiquituous not only in the Philippines, but worldwide.  And where there is Filipino, there surely be adobo.

I first tasted this adobo dish when our friend, Marco (Airene Sarmiento’s husband) brought back a container of adobong baboy sa asin from his home town somewhere in Catanduanes.  It was an oily, fatty, yet very tasty adobo.   I learned that this type of adobo is cooked without soy sauce, instead, salt is used to provide the needed saltiness.  Armed with my basic knowledge on how to cook  adobo and the new recipe I’ve learned, I experimented on another kind of adobo without using soy sauce.  And so I tried cooking adobong baboy sa asin.

My husband actually doubted the idea of cooking adobo with just asin (salt).  We had a long “discussion” about it.  Something like, “it’s-not-adobo-because-there-is-no-soy-sauce” kind of argument.  You know people who has certain preconceived notion of what a certain dish “should” taste and look like, and what common ingredients must be used, etc for the dish/food to be called  a certain name or term, they will stick to that notion and fight for it :-)   The Husband just stopped arguing with me when he tasted my adobong baboy sa asin, and then, he can’t stop eating  until it’s all gone, finished, nasimot, naibos!  My husband loves my adobong baboy sa asin  that he can finish more than two plates of rice everytime I cook one specially when the pork are tostado (crunchy-brown).  I’m sure you’ll love it too J

Here’s my simple recipe for your enjoyment J

CAUTION:  this dish is high in calories from fat, very high in fat specially on saturated fat, and high in sodium.  There, I warned you already.

( )


Pork belly – 400 g.
Vinegar, white – 9 tbsp
Sea Salt – 2 tsp
Garlic, crushed - 7 cloves
Bay leaves – 2 pcs
Vegetable oil – 1 tbsp or less
Water – enough to cover the pork

Cooking Procedure:

1. Braise pork in oil until it turned light brown
2. Mix the rest of the ingredients together in a pressure cooker and cook it for 8 minutes timing it from the moment the pressure cooker whistle.
3.  Transfer it into a non-stick wok or pan.  let it simmer until all the liquid evaporated living only the juices and oil of the pork.
4.  Fry the oil in its own oil until it turned brown.

Best serve with a hot Japanese-style steamed rice and green tea leaves salad

Makes 3 servings . Here’s the estimated Nutritional values per serving based on the ingredients used.

Calories :  730 kcalTotal Fat:   75.35  g.
Cholesterol :  96 mg.Saturated fat :  26.44 g.
Protein :  13 gDietary fiber :  0 g.
Sodium :  1,615 g.Carbohydrate :  0 g.


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Steamed Rice : Japanese Style

I like Japanese food a lot and I am awed by the Japanese rice not to mention sushi and sashimi (my husband Frederick and I share a love of sashimi and sushi).  I thought before that the Japanese has a special Japanese rice variety which they use for their steamed rice, little did I know that I can also make my own Japanese-style rice anytime :-)  PROVIDED I have the time and that I am not in my lazy mood.

I read an article on how to make Japanese steamed rice- How to cook rice, or the essence of Japanese Cuisine  . The article provided a detailed observation of how Japanese rice is cooked by a Japanese chef – Chef Maruyama.  I didn’t follow the instructions though to the detail.  I made a few short cuts since I was already hungry.  Still I was able to achieve what I wanted to – the Japanese type of steamed rice (yipee)

The steamed rice is a lot whiter and stickier and the grains looked larger and longer and are of the same size as compared to our usual rice cooking process where the rice grains appeared uneven in size, there are shorter and longer grains, and even in color.

I enjoyed my Japanese style steamed rice.  It’s not advisable to do this though if your cooking time is limited.  I meant, if your too hungry that you can’t wait for another 40 minutes :-) I’m not sure if it’s because of the rice that I ate more than I use to or because it was because of my viand, a delicious prok adobo cooked in salt and vinegar ( click adobong baboy sa asin for the recipe)

A must try fellows ;-)


Jasmine Rice - 3 cups
Water – 3 and 3/4 cups
We only cook Jasmine rice but you can use any available rice in your kitchen, regardless if it is short or long grain

Cooking Procedure:

1. Wash the rice three times.
2. soak it in water for 30 minutes.  Drain and leave it for 5 minutes.
3. Place drained rice and the water in a rice cooker and cook as per the rice cookers manual.

Makes 9 servings.  Here’s the estimated Nutritional values per serving based on the ingredients used:

Calories :   242  kcalTotal Fat:  0.4 g.
Cholesterol : 0  mg.Saturated fat :  0.1  g.
Protein :   4 gDietary fiber :  0.6  g.
Sodium : 0 g.Carbohydrate :  53.2 g


Wednesday, 23 November 2011

Klay's White Loaf Bred

This is a recipe for a white loaf bread developed by our ninang Klay (Priscilla Mimay) which she gave me a few years back.  Klay is one of those Puratos people who had taught me the proper way of baking and appreciating breads and cakes.

Well, she just gave me the ingredients and maybe she assumed that I know what to do with it since we were trained the basic skills of baking breads and cakes.  I was of course.  Puratos provides basic and continuous trainings on breads, cakes, and chocolates to its sales force.  Ninang Klay (Mima), Ninang Bamba (Evelyn Racadio), Kristine (Bernardino), Christine (Paredes), Krisby (Bella), Carla (Valencia), Ivy (Tan), Lolo Claudio (Japus), Ildi (Ducay), Richard (Ramos), and Patrick (Enderes), and the big boss of Puratos Philippines, Bernard (Poplimont) all thanks to them :-)

Anyway, here’s Ninang Klays loaf bread recipe.  She is an avid fan of S-500 (one of Puratos’ bread improver) and so are other industrial bakers because it produces a perfect loaf:  soft bread, better and finer crumb texture of the bread, and a loaf bread that is sturdy and in perfect rectangular shape (not soggy and doesn’t sink in the middle)


Baker’s Percentage
Quantitty in grams
Bread flour
Instant Yeast (Bruggeman brown label)
+/- 55%
+/- 550
Improver (Puratos’ S-500)
Total Dough Weight

Baking Procedure:

Yield  :   4 rectangular loaves
Mixing Method :  Straight Dough
Fermentation   :  90 minutes
Scale                 :  +/- 500 g per loaf
Proofing            :  60-90 minutes
Baking in oven : 180 degrees Celsius for 15-20 minutes

1. Mix all the ingredients in a bread mixer (mixer with the dough hook) until full gluten is developed.
2.  Remove it from the mixer and place it on a floured flat surface and let it ferment for 90 minutes.
3.  Cut and scale into 4 doughs.  Round each dough and form into a ball until the surface is smooth.
4.  Rest for 30 mintues.
5.  Shape into a cylinder and place it in a greased loaf-pan.
6. Proof in a warm area for 60-90 minutes or until it doubles in size
7. Bake at 180 degrees Celsius for 15-20 minutes
8.  Remove from the pan and cool it.

Makes 4 loaves of white . Here’s the estimated Nutritional values per 1 loaf based on the ingredients used.  If you want to get the nutritional value per slice, just divide the nutritional values below by the number of slices you make.

Calories 1,436 kcalTotal Fat:  46.95 g.
Cholesterol :  0 mg.Saturated fat :  10.83 g.
Protein :  32.5 gDietary fiber :  7.5 g.
Sodium :  1,491 g.Carbohydrate :  232.5 g.

- foodformylove(23November2011)

Myanmar’s Green Tea Leaves Salad (Lephet Thoke)

I first tasted this traditional Myanmar salad when we had dinner with my officemates at In Le, a Myanmar restaurant located at the Peninsula plaza at the cityhall area.  And from that moment I loved it. For me, the taste is a combination of nature: grassy, pungent, nutty and seedy yet aromatic with the hint of Jasmine in every bite.  I can even smell the aroma of jasmine being release from my mouth going to my nostrils. My husband Frederick and my sister Kristine do not like the taste, though, including Airene and the rest of my housemates.  They said its bitter to say the least.  I don’t understand their reason but neither do they understand why I like this salad :-(

Just try it.  Foreign food + new recipe = food adventure :-)

Besides, this is a healthy recipe though I used oil, they are healthy oils, and I didn’t have to cook it :-)
Oh, for those interested, fermented green tea leaves and other Myanmar goodies are available at Peninsula Plaza.  Dingdong, which is a mixed nuts product of the Philippines are available at Lucky plaza and at value dollar stores :-)

By the way, Thanks Khin Mar Htwe for the fermented green tea leaves and the recipe


Cabbage, julliened – 20 g.
Ripe Tomato, sliced thinly – 1/2 medium
Onion, diced thinly – 1/2 small
dried edible nuts & seeds ( I used dingdong mixed nuts)

Green tea leaves sauce:

Fermented green tea leaves – 5o g.
Garlic – 7 cloves
Red hot Chilies – 2 pcs
Sesame oil - 1 tbsp
Grapeseed oil - 2 tbsp
Freshly squeezed Lemon juice from 2 lemons
Fish Sauce – 2 tbsp
Salt and Pepper to taste

Preparation for the sauce:

This part I didn’t do because I don’t want to lose any flavor of the green tea.  But for those who wants to get rid of the green leaves’ bitter taste, do step number 1 otherwise proceed to number 2.
1.  rub salt to the fermented green tea leaves, squeeze it to remove some juice.  Wash it under running water to remove the salt and the remaining bitter taste.
2.  Using a mortar and pestle, pound the fermented green tea leaves, garlic, chili, and salt.
3.  Transfer to a bowl and add the rest of the ingredients for the sauce.  Mix thoroughly.  Add more salt and pepper to taste.
You can store the sauce for a week inside the fridge and use it as you want it.

Preparation for the Salad:

1.  Mix all the ingredients in a bowl, cabbage, tomatoes, onions, nuts and seeds.
2.  Add 1/3 of the green tea leaves sauce or as you want it.

My officemate suggested to have it with fried fish and rice.  And so I did and I really enjoyed it so much.

Makes 1 to 2 servings . Here’s the estimated Nutritional values per serving based on the ingredients used.

Calories 150 kcalTotal Fat:  13.97 g.
Cholesterol :  0 mg.Saturated fat :  1.5 g.
Protein :  2 gDietary fiber : 2.26 g.
Sodium :  469 g.Carbohydrate :  7.61 g.

- foodformylove(23November2011)

Turon with Cinnamon

turon with cinnamon

I have posted more than a year ago about one of most Filipino’s favorite snack – turonTuron is made of banana (saba variety) wrapped in a spring roll wrapper, deep fried, and coated with caramelized sugar.

Here’s another variation of turon based on  Marco Sarmiento’s recipe (I revised his recipe)


Saba Banana, sliced vertically into 4 pieces – as desired
Spring Roll wrappers
Brown Sugar – 50 g.
Cinnamon Powder - 2 g.
Cooking Oil for frying

Cooking Procedure:

1. Remove the bananas from its cover.  You can slice it into 4 strips or just halves
2. Mix the sugar and cinnamon.
3. Roll the bananas on the sugar-cinnamon mixture, then wrap them with a spring roll.  Make sure that both ends are properly sealed.
4. In a frying pan, heat the oil.  When the oil starts to smoke, drop the wrapped bananas and fry. You can deep fry it or make sure that the amount of oil you are going to use can cover up to half of the wrapped bananas
5. Brown both sides of the turon. Drain on a paper towel.

Coat with the remaining sugar-cinnamon before serving, if desired.

Here’s the estimated Nutritional values per piece based on the ingredients used:

Calories :   80  kcalTotal Fat:  4 g.
Cholesterol : 0  mg.Saturated fat :  0.05  g.
Protein :   0.5 gDietary fiber :  0.5  g.
Sodium : 5 g.Carbohydrate :  5 g

- foodformylove(20November2011)

Apple-Cinnamon Pie

apple-cinnamon pie

I was craving for cinnamon bread (again) and was planning to bake a few when I thought of baking apple pie instead so I could use up the apples lingering in our fruit basket for almost a week now.  So there, I baked one.  I struggled to remember the recipe and how Lolo Claudio (one of Puratos’ Baker & Patissier) baked his apple pie before because I don’t have the exact recipe with me.

Nonetheless, I came up with one recipe and you can see it below.  The picture of the end product is above. My husband, a non-sweet tooth person, said it was too sweet and didn’t enjoy it.  But the rest of our housemates liked it. The kids though said that it didn’t look like mcdonald’s applie pie.  Of course it won’t :-)   How will I explain that mcdonald is using a puff pastry as pie shell and mine is just the basic pie crust?  I bet one answer will lead to more questions so I just smiled at them.

Anyway, here’s my simple apple-cinnamon pie that I am going to make again sometime even though my husband do not like it (Dear, it’s meant for dessert!!!)

Oh, I ran short of flour so I was only able to make the base pie crust and used streusels to cover the pie :-)


Pie crust – see my Short Crust Pastry.
Apple, sliced thinly -  5 pieces
Caramel Sauce with cinnamon

Ingredients for the Cinnamon-Caramel Sauce

Caramel sauce – see my recipe Caramel Sauce,
Cinnamon powder – 3 g.

Ingredients for the Streusel

All Purpose Flour -60 g.
Sugar – 40 g.
butter – 20g.

Cooking Procedure:

1. Make the Pie crust as per my recipe instruction for my Short Crust Pastry.  Bake it Blindly until it’s lightly brown
2. Make the Cinnamon-Caramel Sauceas per my recipe instructions for the Caramel Sauce,  just add cinnamon. Set aside to cool down.
3. Make the streusel.  Mix the sugar and flour together.  Add the butter and rub it on the sugar-flour mixture until you get a bread-crumb like texture.
4.  Arrange the first layer of the sliced apples on the baked pie crust.  Drizzle with half of the Cinnamon-Caramel Sauce.  Place another layer of sliced apple on top of the first layer then drizzle with the remaining Cinnamon-Caramel Sauce.  Sprinkle with the streusels.
5.  Baked at 200 degrees Celsius for 30 minutes or until the apples are soft.

Serve with sugarless tea or coffee.

Makes one 9”-diameter apple-cinnamon pie sliced into 12. Here’s the estimated Nutritional values per slice based on the ingredients used.

Calories :  261.75 kcalTotal Fat:  12.15 g.
Cholesterol :  19.93 mg.Saturated fat :  9.14 g.
Protein :  2.85 gDietary fiber :  2.60 g.
Sodium :  89.12 g.Carbohydrate :  35.91 g.


Caramel Sauce

Good as fillings for pies and or topping for sweet desserts


Butter – 50 g.
All Purpose flour – 20 g.
Brown Sugar – 40 g.
White Sugar – 50 g.
Water, warm – 40 g.

Cooking Procedure:

1. On a very low fire, melt the butter and then add the flour.  Mix them thoroughly.
2.  Mix the sugars together and stir them on the butter-flour mixture. And gradually add the water.
3.  Stir briskly until the mixture is smooth.
4. Let it simmer.  Continue to stir until the mixture is thick

Remove from fire and use as required.

Here’s the estimated Nutritional values per this recipe based on the ingredients used.

Calories :  762 kcalTotal Fat:  40.2 g.
Cholesterol :  107 mg.Saturated fat :  25.02 g.
Protein :  4.42 gDietary fiber :  0.6 g.
Sodium :  285 g.Carbohydrate :  90.72 g.


Short Crust Pastry

This recipe was based on the short  crust pastry of Gina Steer found in her book “The complete sterp-by-step baking cookbook”.  I have adjusted the recipe (small revision only) so I could remember it better

I use this on sweet pies like in my apple-cinnamon pie which I will be posting later

Ingredients :

All Purpose  flour – 200 g.
Butter – 50 g.
shortening – 50 g.
Salt – 1 g
Water – 15 to 30 g.

Cooking Procedure:

1.  Sift flour and salt in a bowl.
2.  Cut the shortening and the butter into small pieces.
3.  Rub the fats into the flour-salt mixture using your fingertips until the mixture resembles a fine bread crumb.  You can also do this using a blender.  put all the ingredients in a blender and blend until it produces a fine bread crumb-like
4.  Add water gradually and mix to form a soft, pliable dough.
5.  Knead gently on a lightly floured surface until the dough is smooth and free of cracks
6.  Wrap the dough in plastic and chill for at least 30 minutes before rolling it out into a lightly floured surface.
7.  Use as required.
8.  If your recipe calls for a crispy baked pie crust.  Place and mold the flattened dough in a pie pan then bake blindly at 200 degrees celsius until it is lightly brown

Makes one 9”-diamter pie crust . Here’s the estimated Nutritional values per 1 whole pie crust based on the ingredients used.

Calories :  1,506 kcalTotal Fat:  92.4 g.
Cholesterol :  100 mg.Saturated fat :  75.4 g.
Protein :  22.02 gDietary fiber :  6.8 g.
Sodium :  687 g.Carbohydrate :  150.02 g.


Tuesday, 22 November 2011

Milk Tea

Tea, I am talking of the byproduct of the leaves of the Camellia sinensis plant, is a healthier alternative for coffee in terms of it’s caffein content which is lesser in tea.  Tea, not to mention, is also high in anti-oxidant.
Hot tea drink is very comforting specially on cold days and a refreshing cold beverage during hot weathers.

Below is a recipe for milk tea that can be made hot or cold.   We  also have made and posted in this blog a number (and still counting) of tea-based drinks.  Please check the beverages category

Ingredients :

Black Tea – 3 tea bags
Water, hot - 150 ml
Full Cream Milk (hot or cold) – 350 ml
Sugar – 2 tbsp


1.  Steep the tea bags in the hot water (follow directions on how ti steep your tea indicated in the box label).  Remove tea bags after
2.  Hot milk Tea :  heat the milk then add to the tea.  Mix together with the sugar then pour on 2 cups
3.  Cold milk Tea :  use cold milk. Mix the sugar with the warm tea.  Let the tea cool for a while.  In a blender, blend the cold milk and cold tea until the mixture is frothy.  Pour on 2 glasses with ice cubes.
- If you have no blender, just mix the cold milk and tea toget, put it in the fridge and cool it until it’s chilled. Pour on 2 glasses with ice cubes if you want it colder.

Enjoy a frothy smooth and delicious milk tea :-) 

Makes 2 servings . Here’s the estimated Nutritional valuesper serving based on the ingredients used.

Calories :  160 kcalTotal Fat:  5.9 g.
Cholesterol :  24.5 mg.Saturated fat :  4.04 g.
Protein :  6 gDietary fiber :  0 g.
Sodium :  70 g.Carbohydrate :  20.8 g.


Monday, 21 November 2011

Pata Tim (Pork legs in Sweet & Tangy Sauce)


I was thinking of cooking humba for supper yesterday but what I bought is pork legs.  So I cooked pata tim instead.  Like the humba and adobo, pata tim also uses soy sauce and vinegar as flavoring ingredients then cooked until the meat almost melts in the mouth.  Traditionally, the pork is cooked slowly in order to soften the meat until it appears almost shredded.  With the availability of pressure cooker, things are much easier – saves time and saves money.

Here’s a simple recipe of pata tim.  Next time, i’ll be adding pineapples and pineapple juice.

BEWARE! - this is a high-calorie, high-cholesterol, high-sodium, and high-fat (specially the saturated fat) dish so have it with a blanched or steamed cruciferous vegetables like cabbage or pechay.


Pork leg / pork trotters – 500 g.
Light Soy Sauce - 6 tbsp
Dark Soy Sauce - 1 tbsp
White Vinegar - 7 tbsp
Sugar – 3 tbsp
Water – enough to cover the pork
Garlic, crushed – 5 cloves
Star Anise – 2 pcs
Bay leaf – 2 pcs
oil – 3 tbsp
Peppercorn kernels -as desired

Cooking Procedure:

1.  Combine all of the ingredients and marinade the pork for at least 2 hours.
2.  Saute the pork legs and sear it for a few minutes
3. Transfer the seared pork in a pressure cooker and cook for about 15 minute, start timing it from the moment the pressure cooker whistles.
4.  Continue cooking until almost all the liquid evaporated but make sure to leave a some as sauce.

Serve of steamed rice and a diet pepsi (all that I got, no coke available)

Makes 3 servings . Here’s the estimated Nutritional valuesper serving based on the ingredients used.

Calories :  456.33 kcalTotal Fat:  26.67 g.
Cholesterol :  110 mg.Saturated fat :  9.33 g.
Protein :  33.2 gDietary fiber :  0 g.
Sodium :  1,138.33 g.Carbohydrate :  13.53g