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Wednesday, March 2, 2011


Stir-fried kangkung with blachan seasoning, Pe...Image via Wikipedia
By Juvy S. Iliwiliw

        You have to read what Aida Alarcon has to say with the Filipino kangkong and you will be surprised what kangkong can do for you and she even included a palatable dish she prepared for her section in "Food for the Family".

       Kangkong, though called swamp cabbage or water spinach, is not really a cabbage or a spinach. It grows practically everywhere-in ditches, ponds, and dry land. Kangkong comes in varieties ranging from purple-stemmed ones with narrow leaves to white-stemmed ones with broad leaves.
      Kangkong is usually used as an ingredient in sinigang (sour stew). It can also be cooked as salad, adobo, and other appetizing dishes.
      A good source of carotene which, in turn, can be converted to vitamin A by the body, kangkong, is, beneficial especially to persons with hypertension, said Dr. Miguel Cornejo Jr., a heart specialist. When ingested as roughage, it helps eliminate fatty deposits in the alimentary canal that would otherwise lodge in the blood vessels.
      Known to be the poor man's vegetable, kangkong does not exactly appeal to the business executives and to the rich. The declaration of President Gloria Arroyo to make this leafy green vegetable our national vegetable, however, has stirred the hornet's next in certain sections of our society.
      Declaration or none, however, eating kangkong will never be a disadvantage to us.


You will need:

1/2     kilo kangkong, blanched and drained
4        hardboiled eggs, wedged
2        medium sweet potatoes, boiled and cubed
4        pieces tomatoes, sliced
2        medium red onions, chopped
1/2     cup calamansi juice
1        small garlic head, minced
1/2     teaspoon sugar
1/4     teaspoon salt

Here's how:

1. In a big wooden or crystal platter, arrange the kangkong according to artistic taste.
2. Top with eggs, sweet potatoes, tomatoes and onions.
3. In a bowl, combine calamansi, garlic, sugar, and salt.
4. Serve kangkong with the calamansi dressing.

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For Your Energy Needs

Grain products are often baked, and are rich s...Image via Wikipedia
By Juvy S. Iliwiliw

        I really love sharing with you some articles that are not only informative and beneficial but full of ideas in making you and your family healthy in every way.

       Here is another one that I found and I wish to share it with you because the recipe that is included here is really truly another Filipino delicacy that you will greatly love!

       Carbohydrates may come cheap but they are the chief source of energy. They are commonly known as sugars and starches. Carbohydrates, however, have gained a bad reputation. Some people regard them as undesirable or unnecessary dietary components that must be eliminated if a person wishes to lose weight or avoid diet-related diseases such as obesity or diabetes.
       Truth is, carbohydrates have essential functions to perform. They provide most of the energy in the diet and supply an appreciable amount of protein. About 50-57 percent of our calories should come from carbohydrates, to supply us with energy to keep us alive, alert, awake, and enthusiastic!
       Found almost exclusively in plant foods, carbohydrates are abundant in root crops, cereals, grains, legumes, vegetables and fruits. Milk is the only animal-derived food that contains significant amounts of carbohydrates.
       Root crops that have high starch content include cassava (kamoteng-kahoy), taro (gabi), sweet potato (camote), white potato (patatas), goayam (toge), purple yam (ube). Of these rootcrops, cassava has the biggest amount of starch (34 percent). Tapioca is the commercial term for cassava starch.
       Cassava is commonly served as suman or plain boiled, topped with sugar and grated coconut. One can also turn cassava into a special treat for parties, potlucks, and family meals. Make an easy-to-do and economical cake that tickles the Pinoy palate.
       Cassava cake is delicious and provides significant amounts of carbohydrates to supply the energy needs of the active child, growing teener, busy housewife, and working father.


You will need:

5      cups cassava, grated
2      cups sugar
1      cup powdered whole milk
2      eggs, beaten
5      cups coconut milk


Cheese, grated
Condensed milk

Here's how:

1. Mix thoroughly the first four ingredients.
2. Add coconut milk and mix well.
3. Pour into a greased baking pan.
4. Bake in moderate heat for about 45 minutes or until the top is almost dry.
5. Remove from oven.
6. Pour condensed milk evenly on top of cassava cake then sprinkle with cheese.
7. Bake again until golden brown or until cheese and milk melt.


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Find The Best Cake Decorating Hints For Kids

A butterfly in almond paste, decorating a cake.Image via Wikipedia
By Emily Diaz

If you wish to have quality time with your family, think about getting into kids cake decorating. When you engage the children in an activity like this, you allow them to learn skills that will come in handy later in their life while at the same time you are having fun with them as well. This way you can together create cakes that look and taste good, too.

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