Monday, 31 March 2014

Ukoy - Shrimp & Vegetable Fritters


Don't be quick to judge there.  I cooked this days prior to officially starting our special diet to lose weight. So please, spare me the blahs (sounding defensive)

Anyway, I cooked shrimp ukoy before and wasn't satisfied of the result because they are not what I expected them to look like (check my Filipino Shrimp Fritters).  They tasted great anyway.  That's the reason why I tried to cook another ukoy.  I changed the recipe by adding cornstarch and baking powder.  I also decided to add some vegetables.  So here is the result - tada!

Now my ukoy, tasted and looked like ukoy!  They were crispy and savory and lots of fun to eat during merrienda (tea / coffee break)


     UKOY - SHRIMP & VEGETABLE FRITTERS

Ingredients :

Shrimps, small - 1/2 c
Carrots, julienned - 1/2 c
Bell Pepper, julienned - 1/4 c
All Purpose Flour - 1/2 c
Cornstarch - 1/4 c
Baking Powder - 1/2 tsp
Egg - 1 whole
Garlic, minced - 5 cloves
Onion, minced - 1 small
Black pepper powder - 1/4 tsp
White pepper powder - 1/4 tsp
Salt to taste
Water - 1/4 c
Vegetable Oil for shallow frying

Cooking Procedure :

1. Combine together all the dry ingredients: flour, cornstarch, black pepper powder, white pepper powder, baking powder, and salt
2. Mix the dry ingredients with the egg and water until the texture is smooth. Add more water as needed as the texture should be thick but not too runny.
3. Add in the garlic, onions, carrots, bell pepper, and shrimps.  Mix well.
4. Heat oil in a frying pan, using a big spoon, scoop a spoonful of the ukoy mixture and quickly drop it into the hot oil.  Fry each side until they turn golden brown (3-5 minutes).

5. Transfer the fried ukoy on a plate lined with paper towels to remove the excess oil
5.  Repeat the steps until the entire ukoy mixture is consumed.

Serve with your favorite vinegar dip.

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© myFresha-licious  (31March2014)


Sunday, 30 March 2014

Bibingkang Malagkit


Sorry friends.  Our blog had been inactive for days.  We had no internet connections for 11 days due to some fiber optic cable problems and it took our service provider too long to respond and take action.  I had to call their customer service everyday just to remind them to fix our line.  I can actually sue them for unjust vexation and demand for compensation because my blood pressure had been at there worst for the past 11 days.

Anyways, we're back.  And to start off the week ahead, we are giving you something sweet and very Pinoy.  Here's Bibingkang malagkit for dessert or snack, you can have it anyway you like it.  I think that if you know how to make biko then you'd be able to make this too.  Bibingkang malagkit, like biko, is made from glutinous rice cooked in a mixture of coconut milk and sugar, topped with a coconut-caramel sauce, then baked.  

I am a sucker for glutinous rice cakes or any delicacies made from glutinous rice for that matter.  Bibingkang malagkit  is my very favorite native kakanin  I always snack on way back my working days in the Philippines.  Because I find them more interesting and yummier than biko (which is also a favorite).  I used to buy it in one of those food carts you can find in the lobbies of MRT stations.  It was P5 per slice back then (many years back), now I wonder how much they are.

Bibingkang malagkit are usually served as desserts or as snacks.  Black coffee or tea without sugar is the best accompaniment for this Pinoy native delicacy.  

     BIBINGKANG MALAGKIT

Ingredients :

Glutinous rice - 2 cup
Coconut Milk Powder - 1/2 cup
Water - 2 cups
Brown Sugar - 1/2 cup
Salt - a pinch
Coconut Oil - 2 tbsp




Cooking Procedure :

1.  Wash rice then drain.  Soak in water for at least 2 hours.  Drain and place in a pot.
2.  Pour 2 cups of water on the rice.  Add in the coconut milk powder, brown sugar, salt, and coconut oil.  Stir and bring to a boil.
3.  Reduce heat to low then continue cooking while stirring until the texture thickens and becomes sticky. 
4. Heat oven to 180 degrees celsius.
5. Spread coconut oil on a 9x 13 inches baking dish (you can use a smaller baking dish). Transfer the sticky rice to the baking pan and spread well.  Set aside.  
6. Spread the caramel sauce over the sticky rice then bake for about 10 minutes or until the topping becomes firm. 


     COCONUT CARAMEL SAUCE

Ingredients :

Coconut Milk Powder - 1 cup
Brown Sugar - 2/3 cup
condensed Milk - 1/3 cup
Water - 1 cup
Coconut Oil

Cooking Procedure :

1. In a pan, combine the coconut milk powder, water, sugar, and coconut oil and stir.  Heat the pan under low temperature and bring to a boil.
2.  Continue to simmer the sauce while stirring occasionally until it thickens. 

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© myFresha-licious  (30March2014)

Monday, 24 March 2014

Pechay Salad



If anyone notices, I usually post fish, seafood, and meat dishes in this blog and in our facebook page (https://www.facebook.com/myfreshalicious ).  That doesn't mean, however, that we don't eat veggies.  My husband and I love to eat vegetables specially the leafy ones.  I make sure that I serve veggies on the side every meal time.  So, if you see me posting pork or beef or fish or any other seafood and meat, always expect that they come with veggie side dishes.

Most of the time I just blanch, boil, or steam some leafy vegetables, dice and mix some spices with it, toss them with some condiments,  and serve them with the main dish.  One of which is this pechay salad I love to make that usually goes with steamed or fried fish or seafood.  Try it.


PECHAY SALAD
(www.myfresha-licious.com)

Ingredients :

Pechay
Tomatoes, diced - 1 large
Cucumber, diced - 1 small

Vinegar dip:
Cane vinegar - 2 tbsp
Balsamic vinegar - 2 tbsp
Onions, diced - 1 small
Garlic, minced - 1 clove
Black Pepper Powder
Brown Sugar - 1 tsp or to taste
Salt to taste

Cooking Procedure :

1.  Place water and salt in a pot and bring to a boil.  Toss in the pechay and continue to boil for a minute or until the pechay wilts.  Drain and set aside.  
2.  Mix all the ingredients for the vinegar dip let stand for at least 30 minutes before serving.
3. On a plate mix together the pechay, tomatoes and cucumber.

you can toss the vinegar dip with the pechay, tomatoes, and onions if you like but my husband and I prefer to put the veggies in our plate and drizzle them with the vinegar mixture

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© myFresha-licious (24March2014)


Wednesday, 19 March 2014

Chicken & Shitake Harumaki


baked Chicken & Shitake Harumaki
 
Here's a Japanese appetizer that Filipinos, Chinese, and other Asians could relate to - Harumaki.

Harumaki is the Japanese version of the popular Chinese spring rolls or egg rolls.  The dish was brought to Japan by Chinese immigrants, was popularized in Chinese restaurants and eateries, then later on, the dish has been frying in many Japanese households.  

Like any culture that adapted the Chinese cuisine, this "Japanized" spring roll comes in a variety of filling depending on what ingredients are available and on the preference of the cook. Like the Chinese spring rolls or the Filipino Lumpia, harumaki is traditionally fried.  But for couples, like us,  who are avoiding oily and fatty foods and opt for healthier appetizers or snacks that are still scrumptious, baking is our preferred way of cooking our harumaki.  

baked Chicken & Shitake Harumaki

This is a healthy and delicious food to snack on when baked.  Don't worry, baking this harumaki would still produce the same delightful contrast in texture, soft filling and a crusty and flaky case.  Well now, baking or frying this will be up to you. Whatever suits your cravings, we got both method covered here anyway.


     CHICKEN & SHITAKE HARUMAKI

Ingredients : 

Chicken, minced - 200 g
Shitake mushroom - a handful
Green Bell Pepper, chopped - 1 small
Garlic, minced - 3 cloves
Onions, minced  - 1 small
Green Onion Leaves, chopped - 2 stalks
Sake - 1 tbsp
Low Sodium Kikkoman Soy Sauce - 1 tbsp
Black Pepper powder - 1/4 tsp
Sesame Oil - 2 tsp
Spring Roll wrapper

Cooking Procedure : 

1.  Soak the shitake mushroom in water for at least 30 minutes to soften them.  Chop them up.
2.  Heat oil in a pan and saute garlic, then the onions and bell pepper.
3.  Throw in the minced chicken and stir. Pour the sake and soy sauce then sprinkle the black pepper powder on it.  Continue to stir until all the liquids have evaporated.  Remove from fire.
4.  Toss in the green onion leaves and mix well.  Let the mixture cool down
5. Lay-out the wrappers, and using a spoon, place a spoonful of the fillings on the springroll wrapper.   Wrap then roll.  Repeat until all the fillings had been wrapped and rolled.  

Baking :

1. Preheat oven to 200 degrees Celsius. 
2. Use a non-stick baking pan. Place the harumaki on the baking pan.
3. Bake the harumaki for at least 10 minutes or until the edges becomes brown.  Then flip them over and bake for another 5 minutes or until the edges of the turn brown and the skin becomes crunchy and almost brown 


 Shallow-Frying : 

1.  Heat oil in a frying pan (the level of oil should be able to submerge at least half of the height of the harumaki.  The oil should not be smoking hot.  
2.  Shallow fry the harumaki, flipping it from one side to another, until the wrapper turned brown and crunchy.     
3. Place the fried harumaki on a strainer or on top of layers of paper towels to drain the excess oil. 

Serve with wasabi and vinegar

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© myFresha-licious  (18March2014)

Tuesday, 18 March 2014

Low Cholesterol Spaghetti Chicken Meatballs





My husband was feeling gloomy yesterday so I made him a spaghetti meatball for snack to cheer him up.  First and foremost, my husband and I are on a special diet to lose weight.  That is a fact.  It's been almost 2 weeks since we started with our low salt, low fat, low cholesterol, and low calorie diet.  BUT that doesn't mean that we are eating bland and unpalatable food which is the common notion for "diet-food".  OF COURSE NOT!

I made this delicious pasta dish taking into consideration our goal of losing weight, that's why I decided to make my spaghetti meatball recipe a lot healthier.

This Spaghetti Chicken Meatballs is healthy.  It is a healthier and equally delicious alternative to the usual spaghetti meatballs you are having as it is lower in cholesterol as well as lower in calories.  First, instead of using the usual beef and pork combination, I used lean chicken meat which is lower in calorie, has almost no fat, and has almost zero cholesterol content.  By lean meat, I mean the breast part of the chicken with the skin peeled off.  Second, I used only white eggs and flour which are lower in calorie compared to a whole egg and bread crumbs.  Third, I baked the meatballs so there is no risk of ingesting carcinogens.  When oil, no matter how healthy they claim to be, are heated and had reached their smoking point, they become rancid and carcinogenic. 

What else? hhhmmmm Oh,  I also just threw in a small amount of salt and to compensate for the flavor, I added more herbs and spices. 



By the way, you can still make this recipe healthier by using wholegrain pasta noodles.  We didn't have them at the time I cooked this but they are on my grocery list for next week.  This makes 4 servings

LOW CHOLESTEROL SPAGHETTI CHICKEN MEATBALLS
( http://www.myfresha-licious.com/ )

Ingredients :

Spaghetti -  80 to 100 grams
Parmesan Cheese (optional)


Meatballs :

Lean Chicken (breast part) minced - 400 g
Bell pepper, chopped - 1/2 of a small piece
Onion, minced - 1 small
Garlic, minced - 2 cloves
Fresh Parsley, chopped - a handful
Basil, dried & ground - 2 tbsp
Oregano, dried & ground - 1 tbsp
Rosemary, dried & ground - 1 tbsp
Thyme, dried & ground - 1 tbsp
Black pepper powder - 1/2 tsp
Salt - 1/4 tsp or to taste
All Purpose Flour - 4 tbsp
Egg Whites - 1/8 cup

Sauce :

Ripe Tomatoes, chopped - 2 large piece
Tomato Paste - 60 g.
Onion, diced - 1 small
Garlic, minced - 3 cloves
Basil, dried & ground - 1 tbsp
Oregano, dried & ground - 1/2 tbsp
Rosemary, dried & ground - 1/2 tbsp
Black pepper powder - 1/2 tsp
Cayenne Pepper 
Brown Sugar - 2 tbsp or to taste
Salt to taste
Water - 2 cups
Olive oil- 2 tbsp

Ingredients :

Cook the spaghetti as per package direction 

For the Meatballs :

1. Mix all the ingredients together and let sit for at least an hour to allow the flavors to blend.
2. Preheat oven to 200 degrees celsius.
3. Scoop out a spoonful of the meat mixture, form into a ball, then arrange them on a non-stick baking dish.
4. Bake for at least 25 minutes or until the meatballs turns brown.
5.  Remove from the oven and set aside.

For the Sauce :

1. Heat the olive oil in a pan.  Add the garlic then the onions and stir
2. When the onion wilts add the herbs.  Stir until they are aromatic
3.  Stir in the tomatoes.  When the tomatoes soften, add the water, sweet paprika, and ground black pepper.  Let it simmer for 10 minutes.
4.  Add the tomato paste, sugar, cayenner, black pepper powder, and salt to taste.  Let it simmer for at least 5 minutes under low fire.

5.  Remove from fire and using an immersion blender, process the sauce until the texture becomes smooth.
6.  Put the sauce back on the stove, toss in the meatballs, and simmer under low fire for another 10 minutes

Transfer the spaghetti noodles on a plate, pour the sauce over them, sprinkle with Parmesan cheese.  Off you go.  Enjoy!

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© myFresha-licious (18March2013)

Monday, 17 March 2014

Turkey Taco-Pizza





This week we are featuring recipes that fall under the category of snack and appetizers.

There is a line drawn between food considered as a snack, an appetizer, or a main dish and I'm not sure where that starts.  Snack refers to a small amount of food that is taken in between meals.  Appetizer on the other hand refers to a small amount of food or a drink, which is part of a course of meals, taken before the main course of a meal to stimulate one's appetite.  A main dish or main course is the featured or primary dish in a meal consisting of several courses.  (source: wikipedia.org)

Different cultures have different concepts about the three terms.  Some culture would refer to a certain dish as a snack while it is considered as a main course in another.  Or an appetizer for a certain culture may be regarded as the main course for another, and so on.  

So for this week, all the dishes we will be featuring, will fall under snack and appetizers.  Determining a dish to be snack or an appetizer will be based on our own point of view,  so don't argue with us please, just check on this delicious food creations for some meal ideas you can make for your family.

We are starting with this easy and quick to make taco-pizza.  If you know how to make pizza then this will be easy-peasy for you.  And if you are fond of Mexican food that involves tortillas then this would even be more exciting.  All you need are toppings or fillings of your choices, grated cheeses (mozzarella and cheddar), ketchup, and a few 8 inch diameter tortilla.  A 6 inch one would suffice.  Baking skills are not even needed.

Initially, I call this better-than-pizza because the bread is very crunchy but my husband treats it like a taco every time he eats it.  He folds them into half-moon.  So, I decided to name it a taco-pizza as a consensus.    I always serve this as snacks for me and my husband specially when I cannot think of anything to eat and yet I need to feed a hungry husband (who is on a diet by the way).



      TURKEY TACO-PIZZA

Ingredients :

Whole Wheat Tortilla (8") - 3 pcs
Turkey ham, sliced into strips - 4 pcs
Turkey Bacon, diced - 4 pcs
Pineapple Chunks - 150 g.
Bell Pepper, diced - 1 small
Ketsup
Mayonnaise
Mozzarella Cheese, grated
Cheddar Cheese, grated
Tabasco sauce

Cooking Procedure:

1. Preheat oven to 200 degrees celsius.
2.  Layout tortilla on a flat baking pan,  spread the ketsup on each tortilla, then the mayonnaise.
3.  Sprinkle the cheese or cheeses on them then arrange the toppings in any order as you wish.
4.  Bake for 10 minutes or until the tortilla is crunchy and the cheeses almost melted.

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© myFresha-licious (17March2013)

Saturday, 15 March 2014

Halabos na Hipon


This is the easiest, less complicated, very quick, and very tasty Filipino dish to beat.  

We have posted several shrimp recipes in this blog that are equally delicious but some requires  more patience as they are more tedious, complicated, and takes longer time to prepare and cook.  Our  Prawn Tempura and Camaron Rebosado, for instance.  For each dish both require deveining and removal of the shrimps' shells (that's stressful and time-consuming, unless you plan to use those frozen shrimps without the shells), coating them with batter, and frying one battered shrimp at a time. We also have the Malaysian Garlicky Buttered Prawn and Salted Carcker Prawn  wherein both dishes require several procedures that are needed to be followed with precision making it laborious and exhausting.  

All those shrimp / prawn recipes are worth my time and sweat, however.  But there are just those moments when I don't like to exert so much effort to produce a delectable dish specially when we have friends coming over for dinner.  For small gatherings, I usually prepare 3 to 4 dishes and I often look for ways that some dishes need not be complicated and time consuming to prepare. Halabos na Hipon is food-heaven's answer to that.

Halabos na hipon is the Pinoy term for pan cooked shrimps.  No deveining and no deshelling needed. Just toss in the shrimp, along with the rest of the ingredients, in a heated pan with melted butter on it, simmer for a few minutes, then serve.  How hard can that be? Simple things, simple joys.  Go easy on this dish though as shrimps are high in sodium and cholesterol and they are a bit pricey :-)


     HALABOS NA HIPON

Ingredients :

Shrimps, shell on - 1 kg
Butter - 2 tbsp
Garlic, minced - 10 cloves
Onions, minced - 1 large
Chili Flakes - as desired
7up - 2 cups
Black Pepper Powder
Sweet Paprika Powder
Salt to taste

Cooking Ingredients :

1. Trim the whiskers and cut off the protruding part of the head or or remove the head entirely or leave them as is if you wish.  Whichever suits you.
2. In a wok, toss in butter then heat under high heat to melt.
3. Stir in the chili flakes, garlic, then the onions. 
4.  Throw in the shrimps and stir.  When the shrimps begin to change in color, pour the 7up and season with salt, black pepper powder, and sweet paprika powder.
5.  Continue to cook under high heat until the liquids are reduced to more than half. 

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© myFresha-licious (15March2013)

Wednesday, 12 March 2014

Cinnamon Bread Pudding

cinnamon bread pudding drizzled with Hershey's caramel sauce

Don't waste food!  Recycle!  

Make use of your stale breads by turning them into bread pudding.  Well, that is before the bread reached its expiration date and before molds start to grow on them.  I've known that coming.  You might be thinking, "why don't you just eat them before they become stale?" or "why buy what you cannot eat?"  You have a point there or two points actually.  They make sense and I do agree.  Everyone should abide by the law, "buy only food you can consume or eat all food you buy" .



Well, you see, my husband buys a bag of bread on a weekly basis then sometimes we won't be able to consume them before the expiration date because: 1. there are other food to eat in the house specially that I also bake bread and cook other food for snacks, etc.; 2. admit it, you also get tired of eating the same sandwich everyday, the same is true with us; and 3.  I have a moody appetite which most of the time includes "I don't like bread period".  

AND aside from buying bread I also bake breads.  I bake-experiment on breads and sometimes I come up with baked goods that are, let's just say, do not meet our liking.  So instead of throwing those rejects in the garbage can, I make pudding out of my experimental breads to make them more edible. 

To tell you the truth, my husband can finish this bread pudding  in just one sitting, all 8-inch squared of it.



CINNAMON BREAD PUDDING
( http://www.myfresha-licious.com/ )

Ingredients :
Stale bread - enough to fill in an 8 inch square baking pan
Evaporated milk - 1/2 cup
Water - 3/4 cup
White Sugar - 4 tbsp
Brown Sugar - 4 tbsp
Eggs, beaten - 3 pcs (medium)
Vanilla Extract - 1/4 tsp
Salt - 1/8 tsp

Cinnamon-Sugar:
Cinnamon powder - 1/4 tsp
Brown Sugar - 1 tbsp

Cooking Procedure :

1. Slice bread into small pieces, the bread should fit in an 8 inch square baking pan. 
2.  Mix the rest of the ingredients, except for the ingredients for the cinnamon-sugar.  Beat until well mixed and make sure that the sugars are dissolved.  
3.  Pour them over the bread. , Using a fork, lightly push down until the bread is covered and soaking up the milk-egg mixture.  Let the bread soak in the milk-egg mixture for at least 15 minutes.
4.  Preheat oven to 180 degrees Celsius
5.  Mix the ingredients for the cinnamon-sugar and sprinkle them on top of the  bread.
6.  Bake pudding for about 25-40 minutes or until the top springs back when lightly tapped.

© myFresha-licious (12March2014)
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Tuesday, 11 March 2014

Fat Burner and Diuretic Green Smoothie




My husband declared that we should be on a special diet to lose weight and be healthier.  He demanded that we reduce our salt intake (he said he's ok with bland dishes), no to fatty and oily food so we need to take out all the chicken skin, pork fat, and other meat fats (including the roasted birds?), no more sweets (I saw him sneaking out in the kitchen to munch on milk chocolates, how's that?- wrappers Dear...) He said that he's serious this time and I also need to be.

Oh well, so to test how serious he is, I made this smoothie for breakfast a few days back.  To my surprise, he drunk it without butting his eyes and without complaining unlike before (wow he's serious!).  And this is the third day I'm making this smoothie for our breakfast and he's getting  used to it I think. 

Why did I call this a fat burner and diuretic green smoothie? Let me tell you why.

Orange and kiwi are reach in flavanoids or antioxidants and are also rich in Vitamin C.  I have mentioned in my post on Lemon and Apple Cider Vinegar Juice that vitamin C, according to Dr. Oz, helps in burning fat faster specially during exercise.

Kiwi, apple, cucumber, cabbage, and celery are highly fibrous food that helps in promoting bowel movement thereby naturally eliminating unwanted "things" inside your gut.  Also I have mentioned in my post on Fat-Burning Vegetable Smoothie (you can try it too, click the link!) that cabbage, celery, and cucumber are vegetables that aid the body in burning body fats. This is because cabbage, which is a cruciferous vegetable is rich in sulphur and iodine which aids in the  cleansing of the mucous membrane of the stomach and intestines breaking the fatty build-up in this area.  

Raw celery, on the other hand, has a high concentration of Calcium in a ready to use form, so when you eat it, the calcium is sent directly to work. This pure form of calcium will ignite your endocrine system. The hormones in your body will break up the accumulated fat build up. Celery is a diuretic. It has a high level of magnesium and iron which will clean out your system. Celery is used to treat joint pain (rheumatism), gout, hysteria, nervousness, headache, weight loss due to malnutrition, loss of appetite, and exhaustion. Celery is also to promote relaxation and sleep; to kill bacteria in the urinary tract; as a digestive aid and for regulating bowel movements; to start menstruation; to control intestinal gas (flatulence); to increase sexual desire; to reduce the flow of breast milk; for stimulating glands; treating menstrual discomfort; and for “blood purification.” (source: webmd.com)

And lastly,  Cucumber is also a diuretic.  It contains a high sulphur and silcon content. These minerals work to stimulate the kidneys to wash out uric acid, which is a waste product. With this uric acid being washed out, it stimulates the removal of fat, and loosens the fat from the cells.

And instead of using table sugar or splenda, I used honey to sweeten the smoothie otherwise my husband won't take it.  Besides, his urologist suggested that he takes honey to improve his stamina and boost his immune system.

I was suppose to add cilantro as they are good heavy metal toxic remover, but I read in a women's health magazine that they are used as abortifacient and are widely used by women in Nepal, India, Sri Langka, and other third world to terminate their pregnancies.  And since we are trying to get me pregnant I am not taking any chances, so there, no to cilantro this time.  You can add it if you want though.

What more do you need me to explain?  Let me know

FAT BURNER & DIURETIC GREEN SMOOTHIE
(www.myfresha-licious.com)


Ingredients :

Granny Green Apple - 1 large
Cucumber - 1 large
Celery - 1 stalk (1 ft)
Kiwi - 1 pc
Cabbage - a handful
Freshly Squeezed Orange Juice from 2 fruits
Honey - 1 tbsp or to taste

Procedure :

1.  Diced all of the ingredients and throw them in the blender.
2.  Pour the orange juice and honey in the blender
3.  Press pulse to blend until smooth.

Enjoy as is or add some ice cubes if you like.

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© myFresha-licious  (11March2014)

Sunday, 9 March 2014

Lemon and Apple Cider Vinegar Juice


I have lots of interesting posts about lemon and what it does to the body.  Personally, drinking freshly squeezed lemon juice as it is or may it be mixed with apple cider vinegar (ACV) or olive oil or any other juices has helped me a lot with my digestive problems most specially in relieving my constipation. 

I have always incorporated lemon juice drinks to my weight loss diets and detox programs (see my Three Day Detox Program) Lemon Juice has been effective for me in losing weight. Why is this juice effective? Lemon juice is rich in vitamin C and according to Dr. Oz, vitamin C helps to burn fat faster specially during exercise.  Also ACV contains acetic acid. Acetic acid turns on genes that break down fat (source:  Dr. Oz Swimsuit Slimdown Plan)  Not only that, acetic acid in ACV helps moderate blood sugar levels and reduce the amount of insulin released in response to carbohydrate rich foods.

I am not saying though that if you drink lemon & ACV you will lose weight instantaneously.  I lost weight because I changed my diet and I had become more active by exercising for at least an hour a day at least 5 to 6 days a week.  Well that was before.  For now, I still continue drinking lemon & ACV to improve my gut and regulate my bowel movement.  And why is that?

One other health benefit of lemon  is that it aids in our digestive system. It helps in the processing of food digestion as well as in it's elimination of waste inside the gut.  Also, lemon helps promote a healthy liver as it is an “excellent stimulant for the liver specially in the regulation of bile production.  It provide a natural strengthening agent to liver enzymes when they are too dilute and help fix oxygen and calcium levels in the liver, which ultimately affects blood oxygen levels” (source : http://www.waterbenefitshealth.com/benefits-of-drinking-lemon-water.html)

The best time to drink lemon and apple cider vinegar juice is on an empty stomach that is at least an hour before meals or two hours after meals.  I always enjoy drinking citrus juices early in the morning.  The moment I get up I head directly to the kitchen get a lemon or lime or grapefruit, plug in our citrus juicer, and juice them :-)  thirty minutes later, I head to the john, my gut is already ready to expel what's needed to be expelled from my system (get it?)

     LEMON AND APPLE CIDER VINEGAR JUICE


Ingredients:

Freshly Squeezed Lemon juice from 1 fruit
Apple Cider Vinegar – 2 tbsp
Lukewarm water – 500 ml
Honey (optional)


Procedure :

Mix all ingredients, stir, then drink up


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Check out this posts for more similar recipes:  Lemon & Apple Cider Vinegar Tonic;  Apple Cider Vinegar Tonice ; turmeric-ginger-lemon-greentea tonicLemon Juice-Olive oil toniclemon tonic for weight loss;  


© myFresha-licious (09March2014)

Saturday, 8 March 2014

Ukoy - Filipino Shrimp Fritters


When I was still working in Singapore my favorite lunch would be bak kut teh or ABC (pork soup) which I usually buy from a Chinese stall, or beef rendang from the Malaysian food hawker or my favorite hokkien prawn mee from a Chinese noodle store.  Sometimes if I don't feel like eating I just buy one vegetable fritter from the Indonesian food stall just to fill my tummy.

And every time I buy that Indonesian vegetable fritter (which I already forgot what it is called, need to look for it) I also start planning to cook ukoy.  The "plan" stayed as just "plan" and never materialized for years until now.  I think being a housewife gives me all the opportunities to explore my cooking prowess.  Good thing too that I married a man who loves to eat  and is constantly hungry :-)  (I don't know which one comes first)

I, actually, don't remember eating shrimp ukoy, not ever.  I know that Filipino cuisine has a seafood fritter called ukoy. Now that made me think, what is the Filipino term for other fritters?  Is it still ukoy or ukoy only refers to shrimp fritters? Please enlighten me. Anyway,  I've seen a few ukoy sold as street foods in our town and even in Manila but never had the chance to taste one.  So when I got hungry one time and when our stocks of breads, biscuits, cereals, chocolates, and chips don't seem to be appetizing, I foraged through the kitchen, then I saw a pack of small shrimps in the freezer.  Right there and then I decided to make ukoy.  The truth is I was craving for something crispy, salty and savory that is not my usual go-to-food (I'm referring to chips- Lay's yogurt and herbs is my favorite) so ukoy might be that thing that can satisfy my cravings.  

This is  my first time to cook and eat ukoy and the result wasn't visually appealing.  My ukoy don't seem to look like "ukoy" or the way I expect them to look like and they were not crispy (sad), however, they tasted lovely and satisfying - as I was expecting salty (just a bit) and savory, just the way I like it .  

     UKOY - FILIPINO SHRIMP FRITTERS

Ingredients :

Shrimps, small - 1/2 c
All Purpose Flour - 1/2 c
Egg - 1 whole
Garlic, minced - 5 cloves
Onion, minced - 1 small
Black pepper powder - 1/4 tsp
White pepper powder - 1/4 tsp
Salt to taste
Water
Vegetable Oil for shallow frying

Cooking Procedure :

1. Mix flour, black pepper powder, white pepper powder, and salt thoroughly
2. Combine the dry ingredients with the egg and water until the texture is smooth. Add more water as needed as the texture should be thick but not too runny.
3. Toss in the garlic, onions, and shrimps.  Mix well.
4. Place oil in a frying pan and heat it.  Scoop a spoonful of the ukoy mixture and drop it into the oil.  Fry each side until they turn golden brown (3-5 minutes)


Transfer to a plate lined up with paper towel to remove excess oil.

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© myFresha-licious  (08March2014)