POPPSY

Baked Hoisin Sauce Chicken Wings

Although found in a Vietnamese cookbook, this chicken wings recipe is actually a Chinese dish.

Ingredients:

15 chicken wings

1 tablespoon honey or syrup

4 tablespoons hoisin sauce

3 tablespoons warm water

3/4 teaspoon salt

1/2 teaspoon black pepper

2 garlic cloves, finely minced

1 scallion (green onion, spring onion), finely minced

1 slice fresh ginger, minced

Preparation:

Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger.

Heat oven to 350 degrees. Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade.

Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning.

To serve: Transfer chicken wings to a serving platter and serve hot or at room temperature.

Baked Hoisin Sauce Chicken Wings

Although found in a Vietnamese cookbook, this chicken wings recipe is actually a Chinese dish

Ingredients:

15 chicken wings

1 tablespoon honey or syrup

4 tablespoons hoisin sauce

3 tablespoons warm water

3/4 teaspoon salt

1/2 teaspoon black pepper

2 garlic cloves, finely minced

1 scallion (green onion, spring onion), finely minced

1 slice fresh ginger, minced

Preparation:

Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger.

Heat oven to 350 degrees. Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade.

Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning.

To serve: Transfer chicken wings to a serving platter and serve hot or at room temperature.

Ox tongue in mushroom sauce served with mashed potatoes topped with browned onion bits. It really sounds continental but, believe it or not, most Filipino cookbooks include a version of this dish.

Because of its price in the Philippines, ox tongue is served mostly in expensive restaurants and hotels. When served with mushroom sauce, a few slices are arranged on the dinner plate and served with a scoop or two of mashed potatoes. Neither is it a dish commonly served at home because of the extensive cooking time it requires. But that doesn’t mean we can’t enjoy it…

First of all, you don’t have to do everything all the same time. The mashed potatoes, for instance, can be prepared hours earlier and kept in the fridge. While simmering the ox tongue, do other things… read, go online, watch TV, sleep, do the laundry, clean the house… four hours is a long time. No reason to just sit and wait for the meat to cook. When I cook this dish, I prepare the mashed potatoes and cook the tongue in the morning. Then, I cool the tongue on a plate, remove the skin, cover it with cling wrap and let it sit in the fridge until it’s time to prepare dinner. The cooler the tongue, the easier it is to slice. If you slice it while still warm, the meat will disintegrate and your cooked dish will look terrible. Besides, you can’t brown the sliced tongue in butter unless it is cold and firm.

As to the mashed potatoes, the idea of mixing in the skin was something I picked up over a luncheon buffet at a local steak restaurant. I figured, why not? Aren’t most of the nutrients of the potato supposed to be in the skin? I had to sound off my kids first, though. When the said sure!, I went ahead.

Ingredients:

1 ox tongue (about 1.1 kilos)

2 tbsp. of vinegar

1 whole garlic

1 whole onion

6 peppercorns

1 bay leaf

1/2 carrot

a few stalks of leek

1 can condensed mushroom soup

1/4 c. + 2 tbsp. of butter

1 onion, chopped

1/2 k. of potatoes

1/2 c. of milk

salt and pepper

1 tsp. of finely chopped fresh parsley

1 onion, sliced

4 button mushrooms, chopped

How to:

Scrape the ox tongue with a knife. Rinse well under running water. Place in a glass bowl and cover with water. Add 2 tbsp. of vinegar. With your hands, “wash” the tongue in the warer-vinegar solution. Rinse well. Place the ox tongue in a casserole and cover with water. Pierce garlic in several places with a sharp pointed knife. Add garlic, onion, carrot, leeks, peppercorns and bay leaf to the tongue. Set over medium heat and bring to a soft boil, removing scum as it rises. Lower heat, cover and simmer until tender, about 4 hours.

While simmering the meat, prepare the mashed potatoes. Using a brush, scrub the potatoes under the tap, making sure that no soil remains. Place the potatoes in a saucepan and cover with water. Add 1 tsp. of salt. Set over high heat and bring to a boil. Lower heat, cover and simmer until tender. To test for doneness, insert a pointed knife at the thickest part of the potatoes. Drain the potatoes and transfer to a glass bowl. Cut the potatoes into small pieces. Mash with a fork (I did not remove the skin). Add 2 tbsp. of butter and mix well. Season with salt and pepper. Pour in 1/2 c. of milk in a thin stream. Blend well. Stir in the chopped parsley. Cover the bowl with a cling wrap.

When the tongue is tender, transfer it to a plate and cool completely. Remove the skin and slice crosswise into 1/4″ thick slices. Set aside. Strain the broth.

Over medium-high heat, melt 1 tbsp. of butter in a skillet. Brown the chopped onion. Remove with a slotted spoon and drain on paper towels. Set aside.

Increase heat to high and melt the remaining butter in the skillet. Add the sliced lengua and brown them in batches, removing them as they brown and adding more butter if necessary. Saute the sliced onion in the skillet. Add the chopped mushrooms. Dilute the mushroom soup with the meat broth. Use equal parts of soup and broth for a regular sauce; reduce the amount of broth by half for a thicker sauce. Pour diluted soup into the skillet. Lower heat to medium and bring to a soft boil, stirring to make sure that no lumps remain. Return the tongue slices to the skillet and heat through.

Serving suggestion:

Spoon the mashed potatoes at the center of the serving plate (see photo above). Top with the browned onion bits. Arrange the meat slices on both sides of the mashed potatoes. Pour the sauce over the meat. Serve hot.

A reader once lamented on the lack of variety in Filipino cooking. Mostly, she observed, there were only basic cooking techniques: sautéing, soup and de-sarsa (with sauce). As far as I am concerned, those are not insufficient. The trick is combining them with other techniques to come up with more variety in cooked dishes. Take the basic guisado (sauteed), for instance. While traditionally it means cooking garlic, onions and tomatoes in a little oil before adding the meat or seafood and diced vegetables, one doesn’t have to be limited by the traditional, right? Why not start cooking a dish by sautéing the old way then finishes it by doing something totally unexpected?

The dish basically chayote (sayote) guisado. However, towards the end of cooking time, I added lots of chopped basil leaves and sliced mushroom caps, then thickened the sauce a bit with tapioca starch. Off the fire, I drizzled a little sesame seed oil over the pork and vegetables then tossed them a few times before serving. The result was still a traditional guisado but with the texture and aroma of a Chinese stir fry.

Ingredients:

300 g. slab of pork liempo (belly)

2-3 pieces of chayote (about 750 g.)

1 head of garlic

1 large white onion

4 tomatoes

4 tsps. of chopped basil (2 tsps. if using dried)

6 black chinese (or shiitake) mushrooms

3 tbsps. of cooking oil

1 tsp. of tapioca or corn starch

Patis

pepper

sesame seed oil

Cooking procedure:

Cut the pork into 1×1″ cubes.

Peel, crush and mince the garlic.

Peel and thinly slice the onion.

Dice the tomatoes.

Peel the chayote with a small knife or a vegetable peeler. Cut into quarters vertically and cut off the hard core. Cut into 1×1″ cubes.

Cut off the stalks of the mushrooms and slice the caps into thin strips. If using dried mushrooms, soak in lukewarm water for about 20 minutes to rehydrate before cutting.

Heat a skillet. Pour in the cooking oil. When it starts to smoke, saute the minced garlic and sliced onion for about 30 seconds. Add the tomatoes and continue sautéing until they start turning soft. Add the pork cubes and cook over high heat, tossing frequently, until lightly browned. Alternatively, cook the pork, uncut, in salted water for about an hour. Drain, chill (note: chilling the cooked meat before cutting prevents it from crumbling), then cut into cubes. Saute as above.

Pour in enough water to cover. Season with patis and pepper. Bring to a boil, cover and simmer for about 45 minutes. The mixture would be almost dry at this point. Add the cubed chayote and pour in about a cup of water. Adjust the seasonings. Add the chopped basil and sliced mushroom caps. Bring to a boil, cover and simmer for about 15 minutes or until the chayote cubes are cooked through.

Disperse the starch in about 1/4 c. of water and pour into the sauteed pork and chayote. Cook, stirring, until the sauce thickens and clears. Turn off the heat, drizzle some sesame seed oil on the cooked dish and toss a few times.

Serve hot.

Note: If you had pre-cooked the pork, use the pork broth instead of water. When the mixture boils, you can immediately add the chayote cubes.

What Should My Bike Seat Height Be? - Setting Proper Pedaling Bike Seat Height

Question: What Should My Bike Seat Height Be? - Setting Proper Pedaling Bike Seat Height

Setting proper bike seat height for your size is an important part of every bike setup.

Proper seat height adjustment helps ensure joint health, pedaling efficiency, and comfort while riding your bike.

It helps to know where your body likes to be while pedaling and to use this position when you pedal for any significant period of time on any bike.

Answer: To find the right seat height position you need to sit on your bike with your feet on the pedals. Position one pedal at the very bottom of it's stroke. Your seat height should be adjusted so that in this position your knee is bent at around a 25 to 30 degree angle. It's that simple.

It is important to note that this applies to pedaling situations only. There are a lot of situations on a mountain bike that you should have a lower seat position for safety as well as improved agility.

I always use a seat post quick release so I can adjust my seat height according to the riding conditions. It is helpful to mark the seat post where it enters the frame at the positions you like to use for quicker adjustment.

Take a moment before each ride to think about the trail and where you might want to set your seat height, and don't be afraid to adjust it while you ride.

What is the Proper Position of My Bike Seat - Good Bike Seat Position

Question: What is the Proper Position of My Bike Seat - Good Bike Seat Position?

Setting proper bike seat position for your body is an important part of every bike setup. Using the right seat position for your body will help keep your joints healthy, give you better endurance, and more comfort.

As with your seat height adjustment you should learn what seat position your body likes and then use it whenever you have to pedal for any significant time on any bike.

Answer: There are two adjustments to your seats position on the seat post. The first sets the horizontal position of the seat with respect to the bike. The second sets the angular position of the seat.

When setting seat position, the most important thing to consider is your comfort. With that in mind use the following guidelines to steer you in the right direction.

The horizontal position should be set so that when your pedal is at the very bottom of its stroke, the front of your kneecap is directly above the pedal axle.

The seat angle should be set so the seat is generally level. Beyond that your comfort should lead the way. You should feel like the bones in your rear end are doing most of the support work but you shouldn't feel like the seat is trying to push you forward or rearward.

If you are experiencing issues with numbness in the crotch area while you are riding, there is a good chance that a change in your seat position can help fix the problem. This can be greatly effected by the seat itself, but as far as position goes, adding a little forward angle may help.

What is the Right Size Road Bike for Me?

Specialized Allez road bike.

Use the sizing chart below to find the right sized road bike for you. Knowing your height and inseam measurements, you should be able to determine what size frame will be most comfortable for you. Of the two measurements, height and inseam, inseam is more important.

Road Bike Sizing Guide

Determining Your Road Bike Frame Size

Height

Inseam Length

Bike Frame Size

4'10" - 5'1"

25.5” - 27”

46 - 48 cm

5'0" - 5'3"

26.5" - 28"

48 - 50 cm

5'2" - 5'5"

27.5" - 29"

50 - 52 cm

5'4" - 5'7"

28.5" - 30"

52 - 54 cm

5'6" - 5'9"

29.5" - 31"

54 - 56 cm

5'8" - 5'11"

30.5" - 32"

56 - 58 cm

5'10" - 6'1"

31.5" - 33"

58 - 60 cm

6'0" - 6'3"

32.5" - 34"

60 - 62 cm

6'2" - 6'5"

34.5" - 36"

62 - 64 cm

Pilates Posture Check

Use Pilates to Achieve Good Alignment

Pilates is all moving efficiently. What makes Pilates so important with respect to posture is that Pilates trains us to develop and use core strength, rather than holding our position with superficial musculature.

Using the deep core muscles of the powerhouse - the abdominals, back, and pelvic floor - to support our posture allows the shoulders to relax, the neck and head to move freely, and relieves stress on the hips, legs, and feet.

Most of us know good posture when we see it, and we are inspired by how free and strong it makes a person look, but there are so many reasons to attend to ones posture I think it is worthwhile to take a moment to get really motivated.

Benefits of Good Posture:

- pain relief throughout the body, including back and neck pain, hip pain, leg and foot pain.

- allows us to move efficiently

- improves muscle function

- increases range of motion

- takes pressure off of compressed organs

- improves circulation

- creates a trimmer appearance

- radiates an attitude of confidence

Now that you are thoroughly convinced that attention to posture is not just a mother's wish, here is an alignment checklist you can use to work with your own posture.

Posture and Alignment Exercise:

Begin standing. Stand with your feet and legs directly under your hips. Your legs and feet are parallel, and your knees are pointing forward, straight but not locked.

Balance Your Weight. Adjust your body so that your weight feels like it is falling directly through the middle of the foot. A good way to do this is to rock slightly forward and back on your feet, making the movement smaller and smaller until you feel your weight is balanced over the center of your foot.

Activate your core muscles. Lightly pull your abdominal muscles in and up. As you do so you engage the pelvic floor as well. You are going for a feeling of aliveness in the core. Just this move is usually enough to improve one's posture significantly.

Drop the tailbone. Activating the core will allow you to drop your tailbone directly down toward the floor. This is a neutral spine position, where the natural curves of the spine are present without tucking or hyper-extending(sway back) the pelvis. A popular image is that the pelvis is a bowl of water and you don't want the water to spill out to the front or the back.

Relax and open your chest. The chest is not caved in and not thrust out, just resting easily. There is a small point at the bottom of your sternum, and that, like the tail bone, should be pointing straight down.

Shoulders down, broad back. Allow your chest to drop and open as your back expands. As this happens, your shoulders drop away from your ears and your shoulder blades slide down your back. Cultivate a posture whereby the your core is holding you up, not your shoulders!

Ears reach for the sky. The head and neck are now completely supported by the core and easily float above the shoulders. Imagine that the tops of your ears are reaching for the sky. Your gaze is straight forward, with the throat open and the chin resting naturally.

Review the line up. If you were seen from the side your body part line up will look like this:

•ankles

•knees

•hips

•shoulders

•ears

I suggest going through this posture check list as many times as you can during the day. It is an especially good exercise to do once you are warmed up, or even after a workout, when your awareness is heightened and core well engaged.

All Pilates exercises will help you develop your core strength and awareness, but here are a few suggestions to get you started:

Pilates Exercises to Support Good Posture

Finding Neutral Spine

Pelvic Curl

Pilates Plank Pose

Roll Up

Another important aspect of working with improving ones posture is breathing. Good posture allows us to breath deeply and fully. Similarly, breathing well is essential to good posture. Here are some ways to work with breath and alignment:

Sequential Breathing

Posture and Breathing Muscles

Exercise for Beginners – Flexibility

Why you need to stretch

Flexibility is important because having flexible muscles allows your joints to move through a full range of motion. You need a certain amount of flexibility to move smoothly, avoid muscle tension and to keep your body protected from injury.

Stretching is one way to keep the body flexible, especially the muscles that are tight as a result of bad posture. Although stretching is typically the most overlooked part of an exercise routine, it's an important one and, for many of us, the best part of the workout.

Why Should You Stretch?

• You'll improve your performance and reduce your risk of injury
• You'll reduce muscle soreness and improve your posture
• You'll help reduce lower back pain
• You'll increase blood and nutrients to the tissues
• You'll improve your coordination
• You'll enjoy exercise more and help reduce stress

How to Stretch

1. Your best bet is to stretch after your workout when your muscles are warm and you're ready for a cool down. You don't have to stretch before your workout but, if you do, make sure you do it after the warm up. Stretching cold muscles can cause injury.
2. When doing static stretches, don't bounce. Hold a comfortable position until you feel a gentle pull on your muscle. It shouldn't hurt and bouncing could cause you to pull a muscle.
3. Try to hold each stretch for 15-30 seconds to get some long-term flexibility benefits.
4. You can also stretch between strength training sets and you may want to perform light stretches throughout the day to deal with tight shoulders, neck and lower back.

When you stretch after the workout, try to hit all the muscles you used, paying close attention to any chronically tight areas.

Trouble Sleeping? Try Meditating!

Most sleep problems are caused by anxiety and stress. We just can't turn our brains off! A great way to get more sleep to clean out our brains and silence our racing thoughts and the best way to do that is through meditation.

If you're anything like me, you may have just scoffed and said you just can't meditate and I'm here to tell you yes, actually you can and yes, actually it will help you! Even if you decide to psyche yourself out of going to sleep, meditation is still worth doing. Done right, the benefits of meditation go beyond forty winks! You've got yourself less oxygen consumption, a decreased respiratory rate, decreases in muscle tension and increased blood flow. What I am telling you is you have no excuse not to at least give it a shot.

For those of you who liked the pitch but aren't sure where to begin, I've got some helpful tips for you:

1. Make it a formal practice. Set aside a time in the day that is your meditation practice time.

2. Only meditate for as long as you are enjoying it. It is especially important in the beginning that meditation is not a chore.

3. Do yoga or stretch first. Firstly physical activity will draw your own awareness into the body and away from your mind. A practice like yoga loosens the muscles and tendons allowing you to sit more comfortably. Additionally, yoga opens the body not only at the physical level but also at subtle level, which facilitates movement of energy in the body.

4. Pick a specific location in your home to meditate. Ideally the place you choose will be somewhere that does not have much activity at other times. Two reasons for doing this are, the subconscious is conditioned by repetition, so by going to the same place at the same time each day to meditate you can get in yourself to expect to meditate when you are there. The second reason is that when you meditate you begin to create a particular vibration in that spot. With time and meditation and place will become increasingly attuned to this energy of meditation, again making it easier for you to meditate when you are there.

5. Make sure your will meditation time is respected. if you live with others make sure that they understand that you are not to be disturbed while you are meditating. Equally for yourself make the same commitment, for example if your phone should ring, be aware of it and continue your meditation.

6. Create some representation of sacred space in your meditations spot. This should obviously be what is meaningful for you, maybe an actual altar with pictures and objects, or maybe just a special rug and your meditation cushion.

7. Use ritual if it helps you. This doesn't have to be elaborate it could be as simple as lighting a candle, or a lighting incense. The repetition of a ritual before you meditate, is again conditioning preparation for your body and mind.

Now that you've become familiar with the basics of meditation, here are some great meditations to help you fall asleep:

• Gibberish meditation

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The mind becomes accustomed to the release, the unburdening of all this mental stress, and welcomes it. Afterward you enjoy a good natural sleep

Stage One: Gibberish

Stage Two: Sit in silence.

The gibberish works so well because there’s no judgment involved as you empty out the mental overload. You can’t start analyzing or feeling guilty about what you’re saying. When you speak in sounds you don’t know what you are saying. Your gestures, your passion are doing the work. Do this for at least 2 minutes at night for 7 days.

2. Laughter meditation

BENEFITS:<br style=""> <br style="">

Laughter releases a tremendous amount of tension and makes us feel better and fall asleep more easily. Laughter is one of the easiest ways to free yourself from the mind's constant thought process and find inner peace. It will make you more alive, more healthy, more creative, and more silent.

Incorporate more laughter into your day, in the morning, in the afternoon, in the evening. Imagine going to bed after a day with a lot of laughter in it. You are guaranteed a deep relaxing sleep. Simply relax into the enjoyment. You will discover in yourself a tremendous natural talent for rejoicing in life. You may even laugh your way to enlightenment. Yes, it's that good. Remember to laugh a lot every day and join me in creating an epidemic of laughter meditation worldwide.

Soy Sauce - Glossary of Chinese Ingredients and Cooking Terms

Definition: Invented by the Chinese approximately 3,000 years ago, soy sauce is made from fermented soy beans, wheat flour, water, and salt. The two main types of soy sauce are light and dark. As the name implies, light soy sauce is lighter in color, and also sweeter than dark soy sauce. In Chinese cooking, it is used more often than dark soy - always use light soy in a recipe unless dark is specifically called for.

Aged for a longer period of time, dark soy sauce is thicker and blacker in color. It is also less salty than light soy. It is used in recipes to add color and flavor.

Storage: Store soy sauce at room temperature.

Recommended Brand: Pearl River Bridge. You can also use Kikkoman Soy Sauce as a substitute for light soy sauce in cooking. You may, however, want to adjust the amount of salt used in the recipe as Kikkoman contains less salt than light soy sauce.

Also Known As: Soya sauce

(Shoyu, Japanese soy sauce, has a different flavor than Chinese soy sauces. The two are not really interchangeable.)

Soy Sauce Secrets

"He who asks is a fool for 5 minutes, but he who does not ask remains a fool forever."

(Chinese proverb)

When it comes to Chinese food, few ingredients are more essential - yet at the same time more misunderstood - than soy sauce. We pour it on rice, use it for stir-frying and as a dipping sauce; still, the difference between light and dark, slowly aged or chemically manufactured soy sauce is not well-known.

History

Like tofu, soy sauce is made from soybeans. While the Europeans only discovered the soybean plant in the early eighteenth century, the Chinese were relying on it as a food source at least 5,000 years ago. The reigning emperor called it "Ta Teou," which means big bean, and declared it to be one of the five sacred grains, along with rice, wheat, barley, and millet. Nutritionally, soybeans provide the Chinese people with a healthy and inexpensive source of protein - two pounds of soy flour contains approximately the same amount of protein as five pounds of meat.

Soy sauce dates back about 2,000 years, during the Zhou dynasty. Originally a salty paste, eventually this developed into two separate products: the liquid shoyu (the Japanese word for soy sauce) and miso. While both are used in Japanese cooking, in China soy sauce is more important. Today, properly prepared soy sauce is made from soybeans that are mixed with roasted grain (usually wheat, rice, or barley) and fermented for several months. Once the aging process is completed the mixture is strained and bottled. By contrast, synthetically manufactured soys are produced in a matter of days through a hydrolytic reaction and seasoned with corn syrup, caramel coloring, salt and water. They lack the savory flavor of naturally brewed soy and often have a metallic taste.

Soy Sauce Types

The two basic types of soy sauce used in Chinese cooking are light and dark. Dark soy is aged much longer than light soy, giving it a brownish-black color and much thicker texture. As its name suggests, light soy has a lighter color, plus a saltier flavor. It is used more in cooking, as the rather pungent odor and darker color of dark soy sauce can ruin the taste or appearance of a dish. (Dark soy is used in red-cooked dishes, and is good for marinating meat). Ideally, you should keep both on hand. There are also mushroom and shrimp soy sauces, infused with the flavors of mushrooms and brine shrimp respectively. (Thick soy sauce, used by restaurants to give fried rice its dark color, is made from molasses and soy bean extract). Finally, kecap manis is a sweetish, thick soy sauce made with palm sugar and seasoned with star anise and garlic. A popular tool of Indonesian cooks, it can be used as a dip, and some people like to substitute it for dark soy sauce in recipes.

The best soy sauces are the ones imported from China (Pearl River Bridge is especially good) or Hong Kong. Japanese brands such as Kikkoman can be substituted for light soy sauce in cooking, although some experts claim tamari - a type of soy sauce made without wheat and using a different fermentation process - is too sweet, working better as dip than as a substitute for Chinese soy sauce in stir-frying. Be sure to avoid any soy sauces that are chemically manufactured, for the reasons noted above.

Dark Soy Sauce

Definition: Dark soy sauce is one of the two types of soy sauce used most often in Chinese cooking. (The other is light soy sauce). Aged for a longer period of time and with molasses or caramel and a bit of cornstarch added, dark soy sauce is thicker and darker in color than light soy sauce, with a more full-bodied flavor. It is also less salty.

Dark soy sauce is frequently added to marinades and sauces to add color and flavor to a dish; it is also found in Shanghai-style red-cooked dishes. Although dark soy sauce is used primarily in cooking, as it needs heating to bring out its full flavor, you will also sometimes find it in dipping sauce recipes.

Health Benefits: Singapore researchers believe dark soy sauce may contain significant health benefits. In a study conducted at the National University of Singapore, scientists found that dark soy sauce may contain up to 10 times the anti-oxidants found in red wine. Dark soy sauce also improves blood flow, meaning it could possibly help slow down the rate of certain degenerative diseases. (However, it’s good to keep in mind that dark soy sauce does have a high sodium content, although not as high as light soy sauce).

Pronunciation: Lo ceo, Lao Chou

Also Known As: thick soy sauce (this is a bit tricky; some manufacturers label their soy sauces as thin and thick instead of light and dark. However, there is also a condiment called thick soy sauce that is basically dark soy sauce thickened and with added sugar).

Soy Sauces, light and dark

Definition: Soy sauces, light and dark are a mainstay in all Asian cuisines, including Thai. “Light” refers to regular soy sauce, while “dark” is literally darker and stronger in flavor. Vegetarians should note that light soy sauce can be substituted for fish sauce in most recipes. Thai chefs also use sweet soy sauce in certain dishes, or as a dipping sauce—look for it in specialty Asian stores.

Also Known As: tamari

Black Tea - Benefits of Black Tea

What Is Black Tea?

Like green tea, black tea is made from the leaves of the Camellia sinensis plant. The leaves are dried and fermented, which gives the tea a darker color and richer flavor than green tea (which does not undergo the fermentation process).

Black Tea and Caffeine

Depending on how strong it's brewed, black tea contains about 50 mg of caffeine per cup. (In comparison, green tea contains 8 to 30 mg per cup, while coffee contains 100 to 350 mg.)

Black Tea and Antioxidants

Black tea contains a number of antioxidants, which are compounds that help the body fight free radicals (chemical by-products known to damage DNA). These antioxidants include quercetin, a substance said to combat inflammation and support healthy immune function.

Black Tea Benefits

Here's a look at the science behind black tea's health effects:

1) Black Tea and Cardiovascular Health

To date, research on black tea's cardiovascular benefits has yielded mixed results. For instance, a 2009 review of nine previously published studies (including a total of nearly 195,000 participants) concluded that drinking three cups of black or green tea daily reduced risk of stroke by 21 percent. However, a 2007 study of 31 adults (ages 55 and older) found that six months of black-tea consumption did not significantly influence any cardiovascular risk factors (such as inflammation and systolic blood pressure). Both the National Center for Complementary and Alternative Medicine and the National Institutes of Health point to this study as evidence that black tea may have no impact on cardiovascular health.

2) Black Tea and Diabetes

In a laboratory study published in 2009, scientists discovered that compounds extracted from black tea were more effective at slowing the absorption of blood sugar than those extracted from green tea and oolong tea. Additionally, a 2009 population study of 1,040 elderly adults found that long-term intake of black and/or green tea was associated with lower prevalence of diabetes.

3) Black Tea and Cancer Prevention

While some studies indicate that regular consumption of black tea may reduce cancer risk, others report no cancer-related benefits of black tea intake. Furthermore, some research suggests that black tea consumption may be significantly positively associated with increased risk of overall breast cancer and estrogen-receptor positive/progesterone-receptor positive breast tumors.

Drinking Black Tea for Health

Black tea consumption has not been proven to prevent or treat any health condition. Although black tea intake may offer certain health benefits, it's important to consult your doctor to determine which dose might be appropriate for you. In some individuals, high doses of caffeine may lead to a number of adverse effects (such as anxiety, increased heart rate and blood pressure, and the worsening of ulcer symptoms).

Green Tea Health Benefits

How much Green Tea should you drink?

There are as many answers to this question as there are researchers investigating the natural properties of green tea. For example, Herbs for Health magazine cites a Japanese report stating that men who drank ten cups of green tea per day stayed cancer-free for three years longer than men who drank less than three cups a day (there are approximately 240 - 320 mg of polyphenols in three cups of green tea). Meanwhile, a study by Cleveland's Western Reserve University concluded that drinking four or more cups of green tea per day could help prevent rheumatoid arthritis, or reduce symptoms in individuals already suffering from the disease. And Japanese scientists at the Saitama Cancer Research Institute discovered that there were fewer recurrances of breast cancer, and the disease spread less quickly, in women with a history of drinking five cups or more of green tea daily.

It gets more confusing. A University of California study on the cancer-preventative qualities of green tea concluded that you could probably attain the desired level of polyphenols by drinking merely two cups per day. On the other hand, a company selling a green tea capsule formula insists that ten cups per day are necessary to reap the maximum benefits.

How can you make sense of these conflicting claims? Given all the evidence, it is probably safe to plan on drinking four to five cups of green tea per daily. If you're a real devotee, by all means drink more; but whether or not you'll derive added health benefits remains to be determined by further research.

How to Brew a Cup of Green Tea

Producing the perfect cup of green tea is a tricky process. If not handled properly, those same polyphenols that provide health benefits can ruin the flavor, making the tea taste "gassy." It's particularly important not to overbrew. While it's best to follow the manufacturer's instructions for each variety of green tea, here are some general instructions:

Use one tea bag, or 2 - 4 grams of tea,* per cup.

Fill a kettle with cold water and bring to a boil.

After unplugging the kettle, allow it to stand for up to 3 minutes.

Pour the heated water over the tea bag or tea, and allow it to steep for up to 3 minutes. If using a tea bag, remove the bag.

Allow the tea to cool for three more minutes.

*One to two teaspoons, depending on the variety of green tea you are brewing.

Hidden Benefits of Green Tea

Considered by many to be one of nature's healthiest beverages, green tea is rich in antioxidants that could help fight off heart disease and cancer. Made from unfermented leaves of the Camellia sinensis plant, green tea is also low in caffeine (offering about 8 to 30 mg per cup, compared to 100 to 350 mg per cup of coffee) and contains the amino acid L-theanine (shown to induce relaxation and relieve stress in preliminary research).

Now, a number of studies are exploring the benefits beyond green tea's heart-healthy, anti-cancer, stress-reducing effects. Here's a look at some of the most promising findings so far.

1) Healthy Teeth and Gums

In a 2009 study, scientists sized up the periodontal health of 940 men and found that those who drank green tea on a regular basis had healthier gums than participants who skimped on the drink. For every cup of green tea sipped daily, in fact, there was a significant decrease in several indicators of periodontal disease (such as bleeding upon probing of the gum tissue).

Past research also indicates that drinking green tea may help you avoid tooth erosion.

2) Stroke Prevention

Another 2009 study suggests that drinking green tea each day can significantly slash your risk of stroke (the third leading cause of death in the United States). In reviewing nine studies on a total of nearly 195,000 people, researchers found that three daily cups of tea reduced stroke risk by 21%. What's more, consuming three more cups a day appeared to decrease stroke risk by an additional 21%.

3) Better Brain Power

Gulping green tea could preserve your brain power as you age, according to a 2006 study. The study's authors looked at tea consumption among 1,003 Japanese people (ages 70 and up), finding that those who drank the most green tea were the least likely to show signs of weakened brain function. For instance, study members who had a cup of green tea four to six times weekly were 38% less likely to display signs of cognitive impairment than those who drank green tea less than three times per week.

Green Tea and Cardiovascular Health

New study shows significant benefit from drinking green tea

A few months after the Food and Drug Administration declined to award a health claim to the makers of green tea, a study from Japan was published in the Journal of the American Medical Association showing a significant reduction in deaths from cardiovascular disease among drinkers of green tea.

The study was initiated in an attempt to study a possible association between the consumption of green tea and reduced mortality. In <o:p> vestigators in Japan enrolled over 40,000 people in this study, and followed them prospectively for more than 11 years. During that time, individuals who drank more than 5 cups of green tea per day had a risk of overall mortality, and of mortality related to cardiovascular disease, that was 16% lower than for individuals who drank less than 1 cup of green tea per day. The protective effects of green tea was stronger in women than in men. Furthermore, green tea was particularly associated with a reduction in the risk of stroke.

In general, the health benefits from green tea were seen in individuals who drank at least 1 cup per day.

Several potential mechanisms have been postulated for beneficial effects mediated by green tea, including its antioxidant properties and its favorable influence on hypertension and LDL cholesterol.

Dr Rich Comments:

It is entirely likely that in 10 - 15 years, once definitive clinical trials are at last completed, the FDA will finally declare green tea to be useful in reducing cardiovascular disease. You can wait for this to happen if you want.

Sisig, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.

Sisig is truly Filipino. From what I heard it was concocted by the food loving folks in Pampanga. In fact there’s a place in Angeles City, about 10 minutes drive from Clark, where you will find authentic sisig being served. Some even claim this was the place where this humble dish originated.

Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.

Different orders of sisig come in pork, chicken, tuna, chorizo, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.

Ingredients:

1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)

1/2 lb beef or pork tongue

1/2 lb beef or pork heart

1/2 lb liver (pork, beef or chicken)

2 cups water (for boiling)

1 cup pineapple juice (for boiling)

1 tsp whole black peppers (for boiling)

Marinade seasonings:

1 cup chopped onions

3-4 finger hot peppers (siling labuyo) (seeded and chopped)

1/4 cup vinegar

1/4 cup calamansi juice (lemon juice)

1/4 cup pineapple juice

1 tbsp minced fresh ginger

l clove garlic, minced

1 tsp whole black pepper (crushed)

1 pc bay leaf (crushed)

Salt to taste

Preparation:

Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.

Drain and cool to room temperature.

Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.

Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.

Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;

Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;

Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

A warning, though, for the weak of heart, sisig can be very fatty and may cause hypertension attack. So it’s good to know that you have healthier options in tuna, bangus or tofu sisig. Still they should be taken moderately.

And as we said, sisig is perfect with a cold bottle of San Miguel beer to wash it down. So if your adventurous appetite is looking for authentic Filipino food, sisig can do no wrong.

COKE adds life to PEPSI day!

Kahit ano basta LIGHTS!

Pinakbet and Pinikpikan, whew ang sarap

A rich stew of ox tail, leg or tripe and a variety of vegetables in a sauce flavored and thickened with roasted ground peanuts (peanut butter is just as good!) and toasted rice flour.

Another way to prepare kare-kare is to cook the vegetables separately in a small amount of water. Place cooked vegetables in the serving bowl and pour over the meat and the sauce. This will give you better control over the texture of the vegetables to prevent overcooking them.

Traditionally, as in during my grandparents’ time, kare-kare was cooked with freshly ground roasted peanuts and rice. Well, there’s nothing like cooking it that way, but I find the procedure too much for today’s busy lifestyle. The easiest option is, of course, to get one of those ready mixes that are abundant in supermarkets. I’ve tried a couple brands. The problem was I didn’t have much control over the taste of the cooked kare-kare. The mix determined the final thickness, flavor and color of the dish. If you’re as particular as I am, well, you look for another option.

So, one time I bought “peanut butter” from the wet market. This “peanut butter” is coarser than the bottled variety and unsweetened. It is not made for sandwiches but is sold particularly for cooking kare-kare. Well, the grains were pretty obvious in the sauce and I didn’t like that either.

It was so frustrating that I actually stopped cooking kare-kare for more than a year. Until one day when my mother-in-law asked if we wanted a huge jar of peanut butter that she didn’t know what to do with. My husband, who’s a real peanut butter fan, gladly accepted. The jar was so huge (2 k.) that after a few weeks, it was just sitting, forgotten, way inside the refrigerator. Now this was sandwich peanut butter. Sweet and smooth I debated for a while then decided to use it for kare-kare. Guess what? I finally found the perfect peanut butter for my kare-kare. The slightly sweet flavor of the sauce was really great!

As to the ground roasted rice, well, I don’t particularly feel like grinding rice with a mortar and pestle. I have a supply of rice flour in the pantry (for cooking puto or rice cakes). I toasted half a quarter of a cup in the skillet, mixed it with stock and it did the trick–color, thickness, flavor. I’ve been using this little trick for a long time now.

Finally, about bagoong alamang, what is it? Bagoong alamang is a paste of salted and fermented shrimp fingerlings. I guess it’s an acquired taste. Personally, I find the smell and flavor too strong. And I am allergic to it along with other crustaceans–shrimps, lobsters, crabs, prawns… Plus, it is very high in cholesterol and sodium content. I don’t touch the stuff. Does that mean I can’t enjoy my kare-kare? Wrrrooonnnggg! I season my kare-kare so that no additional salty sauce on the side is necessary. My kids grew up without bagoong alamang, although they enjoy their shrimps, prawns, lobsters and prawns.

Ingredients:

250 g. of ox tripe

250 g. of ox tail

250 g. of ox leg

1/8 c. of annato seeds

1/2 head of cabbage

1 bunch of pechay (pei tsai or bok choy)

1 bunch of sitaw (long string beans)

1 eggplant

1 puso ng saging (heart of banana plant)

1 c. of peanut butter

1/4 c. of rice flour

1 whole garlic, minced

2 onions, diced

5-6 c. of stock

2 tbsp. of cooking oil

salt to taste

How to:

Wash ox tripe, tail and leg well. Place in a large casserole and cover with plenty of water. Bring to a boil, removing scum as it rises. Cover and simmer until tender, about 4 to 6 hours. Transfer meat to a plate, cool and cut into serving pieces. Strain stock and measure 6 cups (you may need less but it’s better to be prepared).

Cut cabbage half into 2 and remove core. Cut off roots and 1/2 inch of stalks of pechay and discard. Cut of roots of sitaw and cut into 2″ lengths. Discard tough outer layers of puso ng saging and cut inner layers into 2″ x 2″ pieces. Cut eggplant into 2″ x 2″ cubes.

Place rice flour in a skillet and toast over medium-high heat until golden. Set aside.

In a casserole, heat oil over medium heat. Add annato seeds and “cook” until they render color and the oil is a bright red. With a slotted spoon, remove annato seeds and discard. Increase heat to medium-high and saute onions and garlic for about 30 seconds. Add meat pieces and cook until they absorb the color or the oil. Pour in 4 cups of stock and bring to a boil. Lower heat to medium and add vegetables in the following order with a 2-minute interval: sitaw, eggplant, puso ng saging, cabbage and pechay.

Meanwhile, mix peanut butter with 1/2 c. of stock. Mix roasted rice flour with 1/2 c. of stock. Once the pechay has been added, pour in peanut butter and rice flour mixtures into the casserole. Stir to blend well. Season it with salt. Cook for about a 2 minutes until sauce is thick.

Serve hot with bagoong alamang.

SauClassic Caesar Salad Recipe

Classic Caesar Salad Recipe

Legend has it that the Caesar salad originated at Caesar's Restaurant in Tijuana in 1924. This classic Caesar salad recipe features a coddled egg instead of a raw egg yolk.

Ingredients:

• 1 head Romaine lettuce
• ½ cup olive oil, plus ¼ cup
• 1 small baguette or small loaf of crusty bread
• 1 clove garlic
• 1/3 cup grated Parmesan cheese
• Juice of 1 large lemon
• 1 oz anchovy fillets
• 1 egg
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Worcestershire sauce, to taste

Preparation:

1. Bring a quart of water to a simmer in a small saucepan. Simmer the egg in the shell for one minute, then remove the egg and chill in a cold water bath.
2. Separate the lettuce leaves, wash and thoroughly dry them, then refrigerate.
3. Remove crusts from the bread and cut it into ½-inch cubes. You want about 2 cups of bread cubes.
4. Heat a sauté pan over medium-low heat. Add ¼ cup olive oil and heat for another minute. Add bread cubes and sauté until crispy and golden. Remove bread and drain on paper towels.
5. In a glass bowl, mash garlic and anchovies with a fork so that they form a paste.
6. Crack the coddled egg into the garlic-anchovy mixture and add the lemon juice. Beat until smooth.
7. Slowly add the remaining olive oil while whisking continuously.
8. Season to taste with Kosher salt, black pepper and Worcestershire sauce. Add half the grated cheese.
9. Tear Romaine leaves into bite-sized pieces and transfer to a large bowl. Pour dressing over leaves and toss until coated. Add the croutons and toss again.
10. Plate and serve immediately, topped with remaining cheese.

Black Tea or Green Tea - Which is Healthier?

Researchers now believe black tea provides many of the same health benefits as green tea

While I enjoy a freshly brewed cup of green tea, there are times when I crave the fuller flavor of black tea. And why not? Green tea may be China's national drink, but black teas are known for their distinct flavors. Black tea from China can be sweet or spicy, with a hint of chocolate or the sweet fragrance of orchids.

Until recently, I worried that, by indulging my craving, I was losing out on green tea's numerous health benefits. But recent research indicates that black tea has its own health giving properties.

Green or Black Tea - which is better?

Until recently, tea research has focused on green tea. Green tea is loaded with the compound epigallocatechin gallate (EGCg), a powerful anti-oxidant. Since the fermentation process used to make black tea converts EGCg into other compounds, researchers assumed black tea had less health benefits than green tea. However, recent studies indicate the compounds contained in black tea - theaflavins and thearubigens - do more than contribute to its dark color and distinctive flavor. They also provide health benefits originally attributed solely to green tea.

It's important to remember that tea research is still in the early stages. Jane Higden, a research associate with the Linus Pauling Institute, states in a recent article: "although numerous observational studies have examined the relationships between tea consumption and the risks of cardiovascular disease and cancer, there is no conclusive evidence that high intakes of tea are protective in humans." Still, it looks like there is no need to worry about depriving yourself of possible health benefits if black tea is your beverage of choice.

Here are the results of research into black tea:

Black Tea Research

A long-term study by the Netherlands National Institute of Public Health and the Environment found a correlation between regular consumption of black tea and reduced risk of stroke. Researchers looked at data from a study examining the health benefits of foods that are high in flavonoids - phytonutrients with antioxidant benefits. While some of the flavonoids were obtained from fruits and vegetables, seventy percent came from black tea. The study looked at 552 men over a 15 year period. Researchers concluded that the flavonoids in black tea helped reduce the production of LDL - the "bad" cholesterol that can lead to stroke and heart attacks. Furthermore, men who drank over four cups of black tea per day had a significantly lower risk of stroke than men who drank only two to three cups per day.

A separate study by Dr. Joseph Vita at Boston's School of Medicine supported these results. For four months, sixty-six men drank four cups of either black tea or a placebo daily. Dr. Vita concluded that drinking black tea can help reverse an abnormal functioning of the blood vessels that can contribute to stroke or heart attack. Furthermore, improvement in the functioning of the blood vessels was visible within two hours of drinking just one cup of black tea.

Finally, a study of over 3,000 adults in Saudi Arabia - where black tea is favored over green - found that regular consumption of the dark brew can reduce the risk of coronary heart disease by fifty percent.

Tea graph from the Linus Pauling Institute. Reprinted with permission.

Black Tea - Benefits of Black Tea

What Is Black Tea?

Like green tea, black tea is made from the leaves of the Camellia sinensis plant. The leaves are dried and fermented, which gives the tea a darker color and richer flavor than green tea (which does not undergo the fermentation process).

Black Tea and Caffeine

Depending on how strong it's brewed, black tea contains about 50 mg of caffeine per cup. (In comparison, green tea contains 8 to 30 mg per cup, while coffee contains 100 to 350 mg.)

Black Tea and Antioxidants

Black tea contains a number of antioxidants, which are compounds that help the body fight free radicals (chemical by-products known to damage DNA). These antioxidants include quercetin, a substance said to combat inflammation and support healthy immune function.

Black Tea Benefits

Here's a look at the science behind black tea's health effects:

1) Black Tea and Cardiovascular Health

To date, research on black tea's cardiovascular benefits has yielded mixed results. For instance, a 2009 review of nine previously published studies (including a total of nearly 195,000 participants) concluded that drinking three cups of black or green tea daily reduced risk of stroke by 21 percent. However, a 2007 study of 31 adults (ages 55 and older) found that six months of black-tea consumption did not significantly influence any cardiovascular risk factors (such as inflammation and systolic blood pressure). Both the National Center for Complementary and Alternative Medicine and the National Institutes of Health point to this study as evidence that black tea may have no impact on cardiovascular health.

2) Black Tea and Diabetes

In a laboratory study published in 2009, scientists discovered that compounds extracted from black tea were more effective at slowing the absorption of blood sugar than those extracted from green tea and oolong tea. Additionally, a 2009 population study of 1,040 elderly adults found that long-term intake of black and/or green tea was associated with lower prevalence of diabetes.

3) Black Tea and Cancer Prevention

While some studies indicate that regular consumption of black tea may reduce cancer risk, others report no cancer-related benefits of black tea intake. Furthermore, some research suggests that black tea consumption may be significantly positively associated with increased risk of overall breast cancer and estrogen-receptor positive/progesterone-receptor positive breast tumors.

Drinking Black Tea for Health

Black tea consumption has not been proven to prevent or treat any health condition. Although black tea intake may offer certain health benefits, it's important to consult your doctor to determine which dose might be appropriate for you. In some individuals, high doses of caffeine may lead to a number of adverse effects (such as anxiety, increased heart rate and blood pressure, and the worsening of ulcer symptoms).

Green Tea Health Benefits

How much Green Tea should you drink?

There are as many answers to this question as there are researchers investigating the natural properties of green tea. For example, Herbs for Health magazine cites a Japanese report stating that men who drank ten cups of green tea per day stayed cancer-free for three years longer than men who drank less than three cups a day (there are approximately 240 - 320 mg of polyphenols in three cups of green tea). Meanwhile, a study by Cleveland's Western Reserve University concluded that drinking four or more cups of green tea per day could help prevent rheumatoid arthritis, or reduce symptoms in individuals already suffering from the disease. And Japanese scientists at the Saitama Cancer Research Institute discovered that there were fewer recurrances of breast cancer, and the disease spread less quickly, in women with a history of drinking five cups or more of green tea daily.

It gets more confusing. A University of California study on the cancer-preventative qualities of green tea concluded that you could probably attain the desired level of polyphenols by drinking merely two cups per day. On the other hand, a company selling a green tea capsule formula insists that ten cups per day are necessary to reap the maximum benefits.

How can you make sense of these conflicting claims? Given all the evidence, it is probably safe to plan on drinking four to five cups of green tea per daily. If you're a real devotee, by all means drink more; but whether or not you'll derive added health benefits remains to be determined by further research.

How to Brew a Cup of Green Tea

Producing the perfect cup of green tea is a tricky process. If not handled properly, those same polyphenols that provide health benefits can ruin the flavor, making the tea taste "gassy." It's particularly important not to overbrew. While it's best to follow the manufacturer's instructions for each variety of green tea, here are some general instructions:

Use one tea bag, or 2 - 4 grams of tea,* per cup.

Fill a kettle with cold water and bring to a boil.

After unplugging the kettle, allow it to stand for up to 3 minutes.

Pour the heated water over the tea bag or tea, and allow it to steep for up to 3 minutes. If using a tea bag, remove the bag.

Allow the tea to cool for three more minutes.

*One to two teaspoons, depending on the variety of green tea you are brewing.

Hidden Benefits of Green Tea

Considered by many to be one of nature's healthiest beverages, green tea is rich in antioxidants that could help fight off heart disease and cancer. Made from unfermented leaves of the Camellia sinensis plant, green tea is also low in caffeine (offering about 8 to 30 mg per cup, compared to 100 to 350 mg per cup of coffee) and contains the amino acid L-theanine (shown to induce relaxation and relieve stress in preliminary research).

Now, a number of studies are exploring the benefits beyond green tea's heart-healthy, anti-cancer, stress-reducing effects. Here's a look at some of the most promising findings so far.

1) Healthy Teeth and Gums

In a 2009 study, scientists sized up the periodontal health of 940 men and found that those who drank green tea on a regular basis had healthier gums than participants who skimped on the drink. For every cup of green tea sipped daily, in fact, there was a significant decrease in several indicators of periodontal disease (such as bleeding upon probing of the gum tissue).

Past research also indicates that drinking green tea may help you avoid tooth erosion.

2) Stroke Prevention

Another 2009 study suggests that drinking green tea each day can significantly slash your risk of stroke (the third leading cause of death in the United States). In reviewing nine studies on a total of nearly 195,000 people, researchers found that three daily cups of tea reduced stroke risk by 21%. What's more, consuming three more cups a day appeared to decrease stroke risk by an additional 21%.

3) Better Brain Power

Gulping green tea could preserve your brain power as you age, according to a 2006 study. The study's authors looked at tea consumption among 1,003 Japanese people (ages 70 and up), finding that those who drank the most green tea were the least likely to show signs of weakened brain function. For instance, study members who had a cup of green tea four to six times weekly were 38% less likely to display signs of cognitive impairment than those who drank green tea less than three times per week.

Green Tea and Cardiovascular Health

New study shows significant benefit from drinking green tea

A few months after the Food and Drug Administration declined to award a health claim to the makers of green tea, a study from Japan was published in the Journal of the American Medical Association showing a significant reduction in deaths from cardiovascular disease among drinkers of green tea.

The study was initiated in an attempt to study a possible association between the consumption of green tea and reduced mortality. In <o:p> vestigators in Japan enrolled over 40,000 people in this study, and followed them prospectively for more than 11 years. During that time, individuals who drank more than 5 cups of green tea per day had a risk of overall mortality, and of mortality related to cardiovascular disease, that was 16% lower than for individuals who drank less than 1 cup of green tea per day. The protective effects of green tea was stronger in women than in men. Furthermore, green tea was particularly associated with a reduction in the risk of stroke.

In general, the health benefits from green tea were seen in individuals who drank at least 1 cup per day.

Several potential mechanisms have been postulated for beneficial effects mediated by green tea, including its antioxidant properties and its favorable influence on hypertension and LDL cholesterol.

Sisig, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.

Sisig is truly Filipino. From what I heard it was concocted by the food loving folks in Pampanga. In fact there’s a place in Angeles City, about 10 minutes drive from Clark, where you will find authentic sisig being served. Some even claim this was the place where this humble dish originated.

Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.

Different orders of sisig come in pork, chicken, tuna, chorizo, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.

Ingredients:

1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)

1/2 lb beef or pork tongue

1/2 lb beef or pork heart

1/2 lb liver (pork, beef or chicken)

2 cups water (for boiling)

1 cup pineapple juice (for boiling)

1 tsp whole black peppers (for boiling)

Marinade seasonings:

1 cup chopped onions

3-4 finger hot peppers (siling labuyo) (seeded and chopped)

1/4 cup vinegar

1/4 cup calamansi juice (lemon juice)

1/4 cup pineapple juice

1 tbsp minced fresh ginger

l clove garlic, minced

1 tsp whole black pepper (crushed)

1 pc bay leaf (crushed)

Salt to taste

Preparation:

Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.

Drain and cool to room temperature.

Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.

Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.

Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;

Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;

Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

A warning, though, for the weak of heart, sisig can be very fatty and may cause hypertension attack. So it’s good to know that you have healthier options in tuna, bangus or tofu sisig. Still they should be taken moderately.

And as we said, sisig is perfect with a cold bottle of San Miguel beer to wash it down. So if your adventurous appetite is looking for authentic Filipino food, sisig can do no wrong.

SIZZLING SISIG

Ingredients:

2 pieces pig’s ears

1/4 kilo pork butt (pigue)

Water to cover

1 slice pork liver

Dressing #1:

1/4 cup vinegar

1/2 cup chopped onions

3 pieces hot chili (siling labuyo) minced

Fine salt and pepper mill grind black pepper to taste.

Or

Dressing #2:

2 tablespoons soy sauce

2 tablespoons calamansi juice

1/2 cup chopped onions

Fine salt and pepper mill grind black pepper to taste.

Procedure:

Wash the pigs ears and pork butt very well. Boil some water in a large stockpot. Add the pork pieces and allow to boil for 5 minutes. Discard the stock.

Wash the pork pieces in cold running water. Rinse the stockpot and fill with water 3/4 full. Allow to boil.

Add the pork pieces and let boil. Lower the flame, and allow to simmer until tender.

Separate the meaty parts of the pork from the ears.

Cut the meat into huge chunks. Slice the ear into strips then into small pieces. Traditionally, the pork pieces are broiled over hot charcoal together with the liver. Frying the meaty parts is an alternative that may be more convenient .

After frying or broiling the meat, cut into small pieces. Do not fry or broil the ears as they tend to get tough after frying or broiling.

Broil the pork liver until well done. Cut into small portions.

When ready to serve, combine the pig’s ears, the pork and the liver. Pour the desired dressing over the combined meats. Toss gently to mix.

Option,

heat some margarine in a frying pan. Add the minced pork and liver. Sauté until glossy. Pour in the dressing.

Allow to cook for 3 minutes on high heat, toasting some of the pieces in the process. Serve hot

AN ILLUSTRIOUS FILIPINO DISH -- 'SISIG'

The term ‘sisig' refers to the spicy and fatty - but oh-so popular - meat dish all over the Philippines. It is considered a specialty food because the long and arduous preparation of ‘sisig' is really a ‘labor of love.' But after hours of cooking, the aroma alone can make anyone hungry.

‘Sisig' is best served with a mug of ice-cold beer. It is currently the unofficial national dish for the Filipino beer-drinkers because ‘sisig' has a unique blend of spiciness of chili peppers, sour taste of vinegar and calamansi juice, and the saltiness of salt and soy sauce. Other herbs like garlic, red onion, white onion, ginger, black pepper, green bell pepper, celery, green onion leaves, kinchai, and kuchai have added to the rich bouquet of aromatic flavor of ‘sisig.'

‘Sisig' is also considered as a special viand these days and often served with steamy rice for lunch or dinner at home. Well-known Filipino restaurants have concocted different cooking methods for the popular 'sisig' and yet the dish always ends up spicy, sizzling, and delicious.

Spicy pork 'sisig' has also become popular toppings on pizza. Hot sauce lovers will surely love the 'sizzling sisig' pizzas!

THE MAKINGS OF 'SISIG'

The common -- and original -- ingredients for ‘sisig' are parts of pig's head (snout, cheeks, and ears of pig), chicken liver and heart, and pork skin crisp. The dish is typically served on a sizzling plate, thus the term ‘sizzling sisig,' a whole raw egg is placed on top as the main garnishing.

Today, the ultra-versatile 'sisig' has adapted different varieties of main ingredients that include: beef head, chicken, tuna, bangus (milkfish), pork with tofu, pork with mussels, mixed seafoods, ostrich meat, python, frog meat, and many more.

THE HISTORY OF 'SISIG'

In mid-1974, Lucia Cunanan, a lady restaurateur in Angeles, has invented the original pork ‘sisig' dish. The pig ears and cheeks were boiled until tender; and chopped them into small cubes. The meat was generously seasoned with vinegar and calamansi juice; then served with chopped onions, chopped grilled chicken liver -- on sizzling plates.

Aling Lucing, Ms. Cunanan's nickname, has been acknowledged by the Philippine Department of Tourism as the ‘Sisig' Queen when her restaurant had established the City of Angeles in Pampanga as the ‘Sisig Capital of the Philippines.'

SISIG TRIVIA

The term ‘sisig' is a word that originated from Pampanga (a province in the island of Luzon, Philippines), which means ‘to snack on something sour.' ‘Something sour' usually refers to unripe or semi-ripe fruits that are sour to taste (such as mango) and eaten with salt and vinegar dip.

The word ‘sisig' is also used to describe a method of food preparation that marinates fish and meat (particularly pork) in sour concoction - lemon juice or vinegar - and seasoned with pepper, salt, and other desired spices (such as garlic or green onion leaves).

These days, the only 'sisig' that Filipinos (from other parts of the Philippines) know, is the unforgettable 'sizzling sisig.'

Before ‘sisig' was invented and popularized, pig's heads were cheaply priced because they were not often used in preparing meals for the family. People who usually bought pig's heads simply boil the ears and jowl until tender; then chopped them and marinate with vinegar, soy sauce, garlic, and ground black pepper.

Whole beef heads were priced higher because they are used in another popular Filipino dish - 'Gotong Batangas.' This is a hot soup that contains chunks of assorted beef internal organs and deboned beef head, boiled until cooked in ginger and different spices. Recently, beef heads are also prepared as beef ‘sisig.'

THE 3 STAGES OF ‘SISIG’ PREPARATION

The 3 Stages of ‘Sisig' Preparation the popular ‘sisig' dish is characterized by the small bits of all ingredients included. Everything seemed chopped - meat, garlic, onions, chili pepper, chicken liver, and any additional spices; except the raw egg and the calamansi, of course.

As if chopping everything is not enough work, the preliminary preparation of ‘sisig' requires 3 types of cooking: boiling, grilling (or broiling), and frying of the pig's head (deboned with only the snout, cheeks, and ears included).

Boil - to tenderize the pig's head so that deboning and cutting into smaller parts will be easy

Grill/Broil/Barbecue - to remove the hair from the pig's head and to give the authentic smoky taste

Fry/Sauté - to crisp the meat and to sauté with garlic, onions, and other desired spices

‘Sisig' has always been served in sizzling hot plates but many variations had been introduced by adding any of the following: Raw egg, Chicharon (pork or chicken crisp/cracklings, or beef rind), Liver (pork or chicken), Mayonnaise, Brain (pork or ox).

Since not all people like to eat fatty and oily dishes, local chefs have concocted different versions of ‘sisig,' using other ingredients such as: chicken, tuna, bangus, squid, and tofu.

A rich stew of ox tail, leg or tripe and a variety of vegetables in a sauce flavored and thickened with roasted ground peanuts (peanut butter is just as good!) and toasted rice flour.

Another way to prepare kare-kare is to cook the vegetables separately in a small amount of water. Place cooked vegetables in the serving bowl and pour over the meat and the sauce. This will give you better control over the texture of the vegetables to prevent overcooking them.

Traditionally, as in during my grandparents’ time, kare-kare was cooked with freshly ground roasted peanuts and rice. Well, there’s nothing like cooking it that way, but I find the procedure too much for today’s busy lifestyle. The easiest option is, of course, to get one of those ready mixes that are abundant in supermarkets. I’ve tried a couple brands. The problem was I didn’t have much control over the taste of the cooked kare-kare. The mix determined the final thickness, flavor and color of the dish. If you’re as particular as I am, well, you look for another option.

So, one time I bought “peanut butter” from the wet market. This “peanut butter” is coarser than the bottled variety and unsweetened. It is not made for sandwiches but is sold particularly for cooking kare-kare. Well, the grains were pretty obvious in the sauce and I didn’t like that either.

It was so frustrating that I actually stopped cooking kare-kare for more than a year. Until one day when my mother-in-law asked if we wanted a huge jar of peanut butter that she didn’t know what to do with. My husband, who’s a real peanut butter fan, gladly accepted. The jar was so huge (2 k.) that after a few weeks, it was just sitting, forgotten, way inside the refrigerator. Now this was sandwich peanut butter. Sweet and smooth I debated for a while then decided to use it for kare-kare. Guess what? I finally found the perfect peanut butter for my kare-kare. The slightly sweet flavor of the sauce was really great!

As to the ground roasted rice, well, I don’t particularly feel like grinding rice with a mortar and pestle. I have a supply of rice flour in the pantry (for cooking puto or rice cakes). I toasted half a quarter of a cup in the skillet, mixed it with stock and it did the trick–color, thickness, flavor. I’ve been using this little trick for a long time now.

Finally, about bagoong alamang, what is it? Bagoong alamang is a paste of salted and fermented shrimp fingerlings. I guess it’s an acquired taste. Personally, I find the smell and flavor too strong. And I am allergic to it along with other crustaceans–shrimps, lobsters, crabs, prawns… Plus, it is very high in cholesterol and sodium content. I don’t touch the stuff. Does that mean I can’t enjoy my kare-kare? Wrrrooonnnggg! I season my kare-kare so that no additional salty sauce on the side is necessary. My kids grew up without bagoong alamang, although they enjoy their shrimps, prawns, lobsters and prawns.

Ingredients:

250 g. of ox tripe

250 g. of ox tail

250 g. of ox leg

1/8 c. of annato seeds

1/2 head of cabbage

1 bunch of pechay (pei tsai or bok choy)

1 bunch of sitaw (long string beans)

1 eggplant

1 puso ng saging (heart of banana plant)

1 c. of peanut butter

1/4 c. of rice flour

1 whole garlic, minced

2 onions, diced

5-6 c. of stock

2 tbsp. of cooking oil

salt to taste

How to:

Wash ox tripe, tail and leg well. Place in a large casserole and cover with plenty of water. Bring to a boil, removing scum as it rises. Cover and simmer until tender, about 4 to 6 hours. Transfer meat to a plate, cool and cut into serving pieces. Strain stock and measure 6 cups (you may need less but it’s better to be prepared).

Cut cabbage half into 2 and remove core. Cut off roots and 1/2 inch of stalks of pechay and discard. Cut of roots of sitaw and cut into 2″ lengths. Discard tough outer layers of puso ng saging and cut inner layers into 2″ x 2″ pieces. Cut eggplant into 2″ x 2″ cubes.

Place rice flour in a skillet and toast over medium-high heat until golden. Set aside.

In a casserole, heat oil over medium heat. Add annato seeds and “cook” until they render color and the oil is a bright red. With a slotted spoon, remove annato seeds and discard. Increase heat to medium-high and saute onions and garlic for about 30 seconds. Add meat pieces and cook until they absorb the color or the oil. Pour in 4 cups of stock and bring to a boil. Lower heat to medium and add vegetables in the following order with a 2-minute interval: sitaw, eggplant, puso ng saging, cabbage and pechay.

Meanwhile, mix peanut butter with 1/2 c. of stock. Mix roasted rice flour with 1/2 c. of stock. Once the pechay has been added, pour in peanut butter and rice flour mixtures into the casserole. Stir to blend well. Season it with salt. Cook for about a 2 minutes until sauce is thick.

Serve hot with bagoong alamang.

Pare Ikwa na ba iyan?! buhay ka pa? hehehe

Mountain Biking at night

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