1. Eat slowly, chewing food thoroughly. Food should be eaten slowly, and should be thoroughly masticated.
2. Eat regularly. Regularly in eating is of vital importance. The stomach cannot properly handle a delayed meal.
3. Eat nothing between meals. never should a morsel of food pass the lips between meals.
4. Eat in cheerful surrounding and with pleasant table conversation. A merry heart does good like a medicine.
5. Drink water abundantly between meals. Drink freely, it (water) helps to supply the necessities of the system, and assists nature to resist disease. Drink freely of pure, soft water.
6. Use simple methods of food preparation. If you regard your life, you should eat plain food, prepared in the simplest manner.
7. Use mainly natural sweets instead of sugar. Be moderate in the use of all sugars. The free uses of sugar in any form tends to clog the system, and is not infrequently a cause of disease.
8. Use natural foods. Grains, fruits, nuts, and vegetables constitute the diet chosen for us by our Creator. These foods, prepared in as simple and natural manner as possible, are the most healthful and nourishing.
9. Cook to preserve food values. There is a way of combing and preparing food that will make it both wholesome and nourishing. There is such a thing as robbing the body of nutrition.
10. Be sure fruits and vegetables are in good condition. More die by eating decayed fruits and decayed vegetables which ferment the stomach and result in blood poisoning, than we have any idea of.

Ingredients:
2 tbsp. Nescafe Classic
1 piece banana lacatan
2 tbsp. sweetened cocoa
1/4 cup carnation condensada
2 cups shaved ice

Procedure:
Combine all ingredients in a blender jar. Process until fully combined and mixture is smooth.
Transfer into 2 tall glasses. Serve.

Preparation Time: 5 min.
Servings: Makes 2 glasses

Good to know
Coffee has antioxidants that protect the body from cell damage and help prevent aging.

Soups is where to make sense our appetite or as an entire meal in themselves. The best way for me to eat hot soup is when it rains, this creamy corn soup is very delicious and yummy of all the soups I tasted. So try it to yourself.

Ingredients:
3 cups whole kernel corn, canned or boiled
2 eggs, beaten
3 tablespoons cream of corn powder
1/2 tablespoon cornstarch
1 tablespoon vegetable oil
1/2 cup evaporated milk
4 cups water
salt to taste

Procedure:
Dilute cream of corn powder and cornstarch in 1/2 cup water. Set aside.
Boil 3 1/2 cups water.
Add all ingredients.
Stir in diluted cream of corn powder-cornstarch mixture.
Bring to a boil and simmer for 1 to 2 minutes, strring constantly. Water may be added if a thinner soup is desired.

Here are other tips on how we can prevent nutrients from escaping or from getting lost.

* Keep leafy greens and salads in plastic bags or ventilated containers in the crisper section of the refrigerator (usually the lower portion). Root crops such as potatoes, carrots and turnips can be kept in a cool, dark, airy place in the kitchen, such as woven basket or wooden open box.
* Refrigerate cooked produce in airtight containers and use within 2 to 3 days. Refrigerate fruit juice in small containers so that less surface area is exposed.
* Carefully handle fruits and vegetables to avoid bruising, which causes faster loss of Vitamin C. Do not cut up produce unless you're ready to cook or eat them. Don't chop more finely than necessary.
* The outer leaves of vegetables are the most nutritious. Discard as few as possible. Nutrients are also concentrated in or just below the skin. If possible, eat unpeeled fruits and vegetables, or don't peel them to deeply. However, make sure that your fruits and vegetables are sold in clean areas where they have not been overly exposed to harmful organisms and pollutants.
* Fruits and vegetables are most nutritious served raw. Get into the habit of eating vegetables raw some of the time. Have them as snacks, with dips or in salads.
* Cook meats and fish thoroughly to kill harmful microorganisms but don't overcook them. Roasting, baking, stir-frying, steaming (fish), and broiling retain nutrients than braising or stewing (unless you also serve the defatted juices).

This native kakanin is good for your children and it's very nutritious. Kalabasa is good for the eyesight. I know your children love it, because of it's distinct sweet flavor. And they will enjoy eating with the different molds you pour on in the mixture like: circle, star, square, etc.

Ingredients:

2 cups boiled squash, mashed
2 cups coconut milk
3 cups coconut cream
2 cups sugar
2 cups cornstarch
1 big can evaporated milk
2 tbsp calamansi
1 tbsp margarine

Procedure:

In a saucepan, combine all ingredients except margarine.
Mix well and allow to boil. Stir lightly to prevent scorching.
Add margarine when mixture becomes thick and transparent.
Pour the mixture into desired mold. Allow to cool.
Refrigerate and serve cold.

Preparation Time: 50 minutes

Guideposts in Cooking

1. Don't use too much oil in sauteing. Oil is better than solid fat. Among the vegetables oils, corn oil is one of the best.

2. Don't overheat oil when sauteing or frying. Fire should be moderately regulated. When oil smokes a certain substance is produced that causes irritation to the mucous membrane of the gastro-intestinal tract. Avoid too much frying as much as possible.

3. In cooking dried beans or legumes: Wash beans very well; then add enough water, bring to a boil, remove from fire and let stand overnight or at least 3 to 4 hours. Continue boiling until beans are done. (This method lessens the length of cooking time.) Beans cook faster also in soft or rain water.

4. Condiments and spices should be used very sparingly.


Measuring

Guys, always remember these proper ways of measurement in cooking!

3 teaspoons = 1 tablespoons
2 tablespoons = 1/8 cup
4 tablespoons = 1/4 cup
5 tablespoons + 1 teaspoon = 1/3 cup
8 tablespoons = 1/2 cup
16 tablespoons = 1 cup
1 ounce = 2 tablespoons fat or liquid
4 ounces = 1/2 cup
8 ounces = 1 cup
16 ounces = 1 pound
2 cups fat = 1 pound
2 cups sugar = 1 pound
2 cups = 1 pint
5/8 cup = 1/2 cup + 2 tablespoons
7/8 cup = 3/4 cup + 2 tablespoons
2 2/3 cups confectioners sugar = 1 pound
2 1/4 cups packed brown sugar = 1 pound
4 cups sifted flour = 1 pound
1 pound butter = 2 cups
2 pints = 1 quart
1 quart = 4 cups

Ingredients:

1/2 kg. ground pork
1/2 cup chopped onions
1/4 cup minced garlic
1 cup chopped singkamas
1 8g. MAGGI Magic Sarap
1 egg
1/4 cup flour
salt to taste
cooking oil for frying
mayonnaise
10 hamburger buns
cucumber slices
tomato slices

Procedure:

1. In a bowl, combine pork, onions, garlic, singkamas and MAGGI Magic Sarap. Mix until fully incorporated.
2. Add egg, flour and salt to taste. Fry a small sample patty to check if taste is all right. Adjust seasoning if necessary.
3. Scoop about 1/4 cup of patty and fry until golden brown. Drain excess oil in paper towels. Set aside.
4. To assemble: Spread mayonnaise on one side of a hamburger bun, add prepared patty then top with cucumber and tomato slices. Sandwich with the other side of bun.


Note:

Mixture of pork, vegetables and MAGGI Magic Sarap can be formed into balls for fried pork balls or wrapped in lumpia wrapper or molo wrapper for lumpiang shanghai or siomai.

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Servings: 8-10

Ingredients:

1-175 grams Argentina Corned Beef Hot & Spicy

¼ cup finely chopped celery stalks

¼ cup finely chopped onion

¼ cup grated cheesemelt

4 large eggplants, slice lengthwiseeggs, beaten

2 cups dry breadcrumbs

¼ cup cooking oil

Curry Sauce:

1cup coconut milk

1 ½ teaspoon curry powder

½ teaspoon turmeric

¼ teaspoon salt

Procedure:

1. Blanch eggplants. Set aside.
2. Combine corned beef, celery, onion and cheesemelt.
3. Scoop 1 tablespoon of the corned beef mixture over eggplants. Roll.
4. Dip rolled eggplants in eggs. Dredge in breadcrumbs. Shake off excess breadcrumbs.
5. Heat pan with cooking oil. Pan-fry on all sides until golden in color. Drain. Set aside.
6. Combine all ingredients for curry sauce in pan. Cook for 3 minutes until thick.
7. Pour over sauce over eggplants. Serve.

Makes 6 servings.

Bibingka is a native filipino foods.

3 eggs
3/4 cup sugar
1 1/4 cup coconut milk
2 cup flour
4 tsp baking powder
melted margarine
grated cheese
grated coconut


Beat the eggs well until light and creamy. Dissolve the sugar in 1/2 coconut milk. Mix and sift dry ingredients and add by spoonfuls to sugar and coconut milk mixture. Add the rest of the well beaten eggs and melted margarine. Line four small round pans with banana leaves. Pour mixture into pans, spreading it thin and evenly. Bake in preheated hot oven. When cooked brush the top with butter and sprinkle with grated cheese, sugar and grated coconut.

1 cup malagkit rice
3 c thin coconut milk or water
1 cup sugar
1 cup pure thick coconut milk
2 tbsp cocoa or 2 squares pure chocolate
pinch of salt


Combine rice with 3 cups of thin coconut milk or water, cover and boil about 10 minutes, stirring once in a while to prevent scorching.
Mix the cocoa or grated chocolate with the sugar and add to mixture with the salt. Cover and allow to simmer until rice is cooked, stirring mixture once in a while. Just before removing from heat, add the thick coconut milk. Serve.

YOU WILL NEED
4 cloves garlic, crushed
1 pc medium onion, sliced
150 g pork pigue, cut into strips
1 pc pork bouillon cube
2-1/2 tbsp tausi
6 pc peppercorn, crushed
1 bunch (200 g) sitaw, cut 2” long
300 g eggplant, sliced diagonally
1 can (140 g) DEL MONTE Original Style Tomato Sauce
3 tbsp DEL MONTE Red Cane Vinegar
2 bunches (300 g) kangkong, cut 2” long



HERE'S HOW
1 SAUTÉ garlic, onion and pork until pork turns brown. Add bouillon, tausi, 1 tbsp soy sauce, peppercorn, 1 tsp sugar and 1/2 cup water. Cook for 5 minutes.

2 ADD sitaw, DEL MONTE Tomato Sauce, eggplant and DEL MONTE Vinegar. Cook over low heat for 15 minutes. Add kangkong, then simmer until cooked.

Serves 6
Excellent source of Vitamin C- helps fight common infection.

YOU WILL NEED
1 head garlic, crushed
1 pc medium onion, sliced
1 tbsp ginger strips
2 pc siling haba, seeded and sliced
1/2 cup ground pork
3 tbsp bagoong alamang
1 can (140 g) DEL MONTE Original Style Tomato Sauce
5 cups cooked rice
1 pc small green mango, cut into thin strips
1 stalk green onion, chopped
1 pc egg, cooked as omelet then cut into thin strips


HERE'S HOW
1 SAUTÉ garlic, onion, ginger, sili, pork and alamang in 1/4 cup oil for 5 minutes. Add DEL MONTE Original Style Tomato Sauce. Simmer for 5 minutes.

2 ADD rice and mango. Cook, while stirring, for 2 minutes. Serve with green onions and egg strips on top.

Serves 6
Rich in Vitamin A –for good eyesight.

Ingredients:

Bottle of Red Wine 1
Brandy ½ cup
Orange Juice 2 cups
Sugar Syrup ¼ - ½ cup
Apple (sliced) 1 pc
Fresh Orange (sliced) 1 pc

Directions:

Mix all the ingredients in a pitcher and add some ice. Serve in brandy glasses with some ice and some of the sliced fruits.

Enjoy your drink!

Ingredients:

8 Ripe Bananas
6 tbsps Chopped peanuts
- Mayonnaise (as needed)
1 Iceberg Lettuce

Directions:
Chop up the bananas, add nuts and mix in with mayonnaise, serve on lettuce leaves.

Good for 8 servings.

YOU WILL NEED:

1 kg fresh galunggong
3/4 cup cooking oil
1 can (200 g) DEL MONTE Original Style Tomato Sauce
3-4 pc ripe siling labuyo, crushed
1 pc small carrot, sliced
1 pc whole pickle, sliced
2 tbsp DEL MONTE Red Cane Vinegar
4 pc peppercorns
1 pc laurel leaf

Here's how:

1. WASH galunggong and remove internal organs. Cut off tails and heads, then wash thoroughly. Drain. Arrange fish in pressure cooker.

2. POUR in oil, DEL MONTE Tomato Sauce and 1 cup water. Add 3/4 tsp iodized fine salt (or 2-1/4 tsp iodized rock salt), 1/2 tsp pepper and remaining ingredients. Cover pressure cooker and cook over low heat for 1 hour.

Serves 8

Excellent source of Vitamin A- for good eyesight.

Pinakbet one of my favorite food to eat and most filipino love to eat Pinakbet, this is one of the filipino cuisine.

6 eggplants (quartered)
4 ampalaya (seeded and quartered)
5 okra (halved)
3 tomatoes (quartered)
1 onion (quartered)
3 tbsp bagoong (alamang)
1 cup pork (cut into small pieces)
2 garlic
1 cup water
salt or patis to taste

Saute garlic, onion, tomatoes, bagoong and pork in a frying pan. When pork is cooked, add eggplant, ampalaya, okra and water. Season to taste. Simmer until vegetables are crisp-tender.

Bicol's most popular cuisine "laing" and "bicol express" is known for the use of coconut milk and lots of spices. And most main dishes in the region are based in gata and sili. I have here the recipe of Bicol Express a la century tuna. Hope you will enjoy the HOT meal in your table.

Ingredients:

1½ cups coconut milk
2 teaspoon crushed garlic
½ cup chopped onion
¼ cups sliced siling haba
1 teaspoon chopped fresh turmeric
1-184 grams Centruy Tuna Chunks in Vegetable Oil, drained
¼ cup shrimp bagoong
2 cups sliced green beans

Procedure:

Combine the first 5 ingredients in a pan. Cook until slightly thick. Add tuna and bagoong. Cook for 2 minutes. Add green beans. Allow to boil uncovered for 5 minutes.

Remove from heat. Serve hot with steamed rice.

Makes 4 servings.