The tradition of broiling / grilling eggplant by means of baga is known to me since I was a child. I believe its the only way to do it before I met her.
Baga is the tagalog term for ember or smolder which means hot fragment of wood or coal that is left from a fire and is glowing. Or, burning with thick smoke but no flame, a glowing coal.
When I was still courting her: I travel weekly form Cavite to Quezon City, a three hours trip especially during rush hours. She always cooks a meal for me using the one and only source of flame in their boarding house, the wonder gasul (LPG gas).
One day, she told me that she gonna make a broiled eggplant (inihaw na talong). Then I asked her how, they only have the LPG gas there. I was a bit surprised when I saw here directly grilling the eggplant over the gasul flame.
I was afraid that my favorite eggplant might absorb gasul odor but I was wrong. The menu taste great like the one broiled over a smolder.
Aling Zeny Panaligan developed this recipe to make use of falling young guyabano fruit, Jessica Soho reported.
1. Gather young guyabano fruit.
2. Peel using sharp knife.
3. Cut into small sized then remove the seeds.
4. Get eggs and beat thoroughly add some flour and salt.
5. Coat the guyabano with egg mixture then fry until golden brown.
She also cook immature guyabano fruit as ginataan, just like ginataang lanka.
Now, you can use those immature guyabano fruits. Give me some if you like the end product.
250 grams Sapporo Long Kow Vermicelli, sotanghon
1/2 kilo medium size fresh mussels
1 to 2 pieces red bell pepper (sliced and deseeded)
3 tablespoons peanut oil
7 pieces spring onions (cut 2 cm, 2 inches length)
crushed garlic cloves
3 pieces large fresh chillies ( cut in halves lengthwise and deseeded)
2 pieces small red onion (cut in half and cut into wedges)
2 to 3 tablespoons salted black beans
3 tablespoons wine
2 tablespoons white sugar
2 tablespoons oyster sauce
1 teaspoon sesame oil
1 cup chicken stock
2 birds eye chillies (sliced)
2 teaspoons chinese black vinegar
handful of coriander sprigs (sliced)
Scrub rinse and drain mussels, then put in a wok with cold water. Place over high heat, cover and steam until shells open. As shells open, immediately remove from wok using tongs and place in a bowl; discard any unopened shells. Drain water from wok and wipe clean with kitchen paper.
Meanwhile, soak sotanghon in boiling water for three minutes, or until soft, drain and set aside.
Remove seeds from red bell peppers and cut into wide strips, then cut strips to square. In a wok, heat peanut oil and stir fry spring onions, ginger, garlic, halved red chillies, onions, black beans and red bell pepper for 3 minutes or until fragrant. Add the cooked mussels and stir fry for another 3 minutes to create a rich sauce.
Finally, add vinegar and the sliced coriander and pour over sotanghon. Serve immediately.
The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.
“Kangkong,” according to Marañon, is an excellent source of iron and good source of calcium. Hermano and Sepulveda says that it is a good source of vitamins B and G, and an excellent source of vitamin C. the leaves are also eaten by “gurami” fish, and by pigs. Read records that the plant contains protein 1.6 per cent, fat 0.2 per cent, and vitamins C3 and B2.
Kangkong tops are mildly laxative. It contains an insulin like substance that can be used as a cure for diabetes melitus. Juice is employed as an emetic in cases of arsenical or opium poisoning. Dried latex is nearly equal to scammony in purgative efficiency. It can also be used poultice in cases of fever with delirium, and apply the buds to ringworm.
Nutritive Value per 100 gram of Kangkong
Water 90.2 g
Protein 3.0 g
Fat 0.3 g
Carbohydrates 5.0 g
Fiber 1.0 g
Ash 1.6 g
Ca 81.0 mg
Mg 52.0 mg
Fe 3.3 mg
Pro Vitamin A 4000-10000 IU
Vitamin C 30.0 – 130.0 mg
Energy Value 134.0 kJ
Do you want to stay young but don’t want to take any anti-aging drugs? Or you just don’t have the budget to do so? Whatever your answer, this article is good for you to read. Written by Florentino G. Solanzo of FNRI.
Antioxidants: Your Modern Day Anti-Aging Nutrient
During the last few years, we have witnessed the explosion of modern-day anti-aging nutrients known as antioxidants.
Antioxidants are compounds present mostly in fruits and vegetables, which neutralize excess free radicals that are generated by the body during normal metabolic metabolism. They belong to a group of substances known as phytochemicals.
Free radicals are the most vicious and the most toxic substances by-product of metabolism. When not neutralized, they can travel through the body cells, disrupting the structures of proteins, lipids and carbohydrates and causing cell damage. Such damage is believed to contribute to aging and degenerative diseases such as cancer, heart disease, diabetes, strokes, cataracts and the like.
Cellular antioxidant defense mechanisms can be classified into primary and secondary systems. The primary defense system includes familiar nutrients such as vitamins (vitamin E and vitamin C), carotenoids (B-carotene and lycopene), thiols (glutathione, lipoic acid), ubiquinols, flavonoids and polyphenols (from herbs, teas, grape skins) and minerals such as zinc and selenium. A variety of enzyme systems such as the catalase, superoxide dismutase, gluthathione peroxidase are also part of the primary defense system. They are thought to interact directly with harmful free radicals. The secondary defense system includes enzymes that break down protein, lipids, and in DNA repair mechanisms. They are mostly involved in repair of already damaged protein and lipid molecules.
Where can we get enough supply of these antioxidants? Most people only know that the best sources are those that are available in drugstores in the form of vitamins and supplements. But these are very expensive. Toxicity may result from overdose intake of
these substances as they are commonly taken in mega doses or in amounts more that our body needs. Remember that … “more may not always be better.”
Unknown to many, most of these antioxidants are present in foods especially fruits and vegetables. As long as we follow the Nutritional Guidelines for Filipinos by the Food and Nutrition Research Institute, Department of Science and Technology (FNRI-DOST) message # 1. “Eat a variety of foods everyday”, and # 5 Eat more fruits, vegetables and root crops”, we will have no problem meeting our daily requirements for these nutrients.
Food sources rich in vitamin C include bayabas, kamachili, kalamansi, balimbing, kasuy, aratilis, atis, and oranges.
Beta-carotene rich foods as dark green vegetables include malungay, kamote tops, kangkong, pechay, kulitis and the like. Yellow fruits and vegetables like carrots, kalabasa, kamatis mangga, papaya, and tiesa are some of the rich sources.
Vitamin E-rich foods include nuts and legumes, germ oil from wheat, corn, cottonseed and by-products such as mayonnaise, salad dressing and margarine. Animal sources include egg yolk, liver, butter, and milk.
Lycopene is found in processed fruits like tomato catsup and pineapples. Other sources of antioxidants are grapes, apples, soy and soy products. Always remember that the best source of antioxidants is still those from food.
To promote better health … eat the right foods in the right amounts. Always
be guided by the FNRI’s Ten Nutritional Guidelines for Filipinos!