Health Info about ONION…

What would life be like without onions? The onion has been used as an ingredient in various dishes by many cultures around the world. They are commonly used to flavor dips, salads, soups, spreads, stir-fry and other recipes.

Actually, I’ve been using onion for my dishes. Although sometimes I cut bulb onion & save the other half for later. But after reading this info, I should be cautious…. I received this article from a concerned friend & I want to share this, so you should be aware, also!!!

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Written by Zola Gorgon – author of several cookbooks..
Watch out for those spoiled onions…

I had the wonderful privilege of touring Mullins Food Products, makers of
mayonnaise. Mullins is huge, and is owned by 11 brothers and sisters in the Mullins
family. My friend, Jeanne, is the CEO.

Questions about food poisoning came up, and I wanted to share what
I learned from a chemist.

The guy who gave us our tour is named Ed. He’s one of the brothers.
Ed is a chemistry expert and is involved in developing most of the sauce
formula. He’s even developed sauce formula for McDonald’s.

Keep in mind that Ed is a food chemistry whiz. During the tour, someone
asked if we really needed to worry about mayonnaise. People are always
worried that mayonnaise will spoil. Ed’s answer will surprise you.

Ed said that all commercially-made Mayo is completely safe.

“It doesn’t even have to be refrigerated. No harm in refrigerating
it, but it’s not really necessary.” He explained that the pH in mayonnaise
is set at a point that bacteria could not survive in that environment. He
then talked about the quint essential picnic, with the bowl of potato
salad sitting on the table and how everyone blames the mayonnaise when
someone gets sick.

Ed says that when food poisoning is reported, the first thing the
officials look for is when the ‘victim’ last ate ONIONS and where those
onions came from (in the potato salad?).

Ed says it’s not the mayonnaise (as long as it’s not homemade Mayo) that
spoils in the outdoors.
It’s probably the onions, and if not the onions, it’s the POTATOES. He
explained, onions are a huge magnet for bacteria, especially uncooked onions.
You should never plan to keep a portion of a sliced onion. He says it’s
not even safe if you put it in a zip-lock bag and put it in your refrigerator. It’s already
contaminated enough just by being cut open and out for a bit, that it can be a danger to
you (and doubly watch out for those onions you put in your hotdogs at the
baseball park!)

Ed says if you take the leftover onion and cook it like crazy you’ll
probably be okay, but if you slice that leftover onion and put
on your sandwich, you’re asking for trouble. Both the onions and the moist
potato in a potato salad, will attract and grow bacteria faster than any
commercial mayonnaise will even begin to break down.

So, how’s that for news? Take it for what you will. I (the author) am going
to be very careful about my onions from now on. For some reason, I see a
lot of credibility coming from a chemist and a company, that produces
millions of pounds of mayonnaise every year.’

Also, dogs should never eat onions. Their stomachs cannot metabolise onions.

Sinigang na Bayabas…

While checking my blog site, someone had post and ask regarding the difference of sinigang sa Sampalok and sinigang sa Bayabas.

Well, in my own recipebook.. (hehe, feel like a master chef… hahaah), there’s only one ingredient that you can’t taste from each other. And that is the sampalok n bayabas. If you like to cook Sinigang sa Bayabas, instead of using sampalok, use bayabas/guava fruit.

here’s how to make it:
Wash the guava you’re going to use. Trim, cut into quarters and using spoon remove and discard seeds. Put guava meat, onion and gabi in a large pot, add water, bring to a boil, and add on the meat. When the meat is already cook and guava start to disintegrate, coarsely mash guava with cooking ladle and simmer for another 2-3 minutes season with salt to taste. Add more water if required. Add in sitaw and okra. When cooked, you can already put in the kangkong. Cook for another 2-3 minutes or until vegetables are cooked. Serve hot.

Sinigang na Baka sa Sampalok

Today is holiday because of Ninoy. My husband is with me at home so I decided to cook something with sabaw. One of his favorite dishes is Sinigang na Baka sa Sampalok. Wanna learn how to prepare this menu? So easy…..

Just ready your ingredients:
water
onion
tomato
native gabi
raddish
okra
stringbeans
kangkong
sampalok mix
fish sauce
beef ribs

In a casserole, bring beef to a boil with onion, lower fire and simmer for an hour or two until beef is tender. Take out all scum that rises to the surface. Add tomatoes and sampalok mix, followed by gabi, and cook for a few minutes. Then add in stringbeans, raddish and okra. After 1-2 minutes, season it with fish sauce to taste. Add in kangkong leaves. Remove from heat and serve hot.

Macau Fried Rice

If you want to try a spicy fried rice, I’m sure you would love this menu. Very easy to prepare and tastes good…. Yum yum yum….

Here’s the ingredients:
cooking oil
garlic
leftover rice
knorr real sarap
pork belly
kangkong
shrimp
chili pepper
salt & pepper

How to preprare:
Stir fry garlic and add the leftover rice. Sprinkle knorr real sarap over the fried rice then set aside. Next, stir fry the pork belly. When the pork is cooked, add the chopped kangkong and the shrimp. Combine the fried rice to the pork shrimp mixed & enhance the flavor with chili pepper. When all the stuffs are blended perfectly, add some salt & pepper. And that’s it! =)

Tuna Pasta…..

Everytime I’m on a hurry because a friend would come over to my place, the food that is easiest to prepare is —> TUNA PASTA!!! A very healthy yet delicious meal.

Here’s the ingredients:
Garlic
Onion
Canned Tuna in vegetable oil
All purpose Cream
Salt & pepper
Pasta Noodles

Here’s how:

Cook pasta in boiling salted water until al dente. Drain and toss with one tspn. of oil.
Drain the canned tuna and use the oil for frying. In a large frypan over medium heat, add the vegetable oil then onion and cook for 2 minutes or until softened. Add garlic and cook for 1 minute. Stir in all purpose cream, tuna, salt & pepper. Heat gently for 1-2 minutes. Add pasta. Stir until just heated through.

Fish/Chicken Fillet Recipe…

Last night while watching the telenovela of abs-cbn, I saw some ingredients for fish fillet. It’s really easy to cook.. Let me share to you what I discovered so you can try it at home…Who know’s maybe your partner will loved it, too. Here”s the ingredients:

cooking oil
fish fillet
flour
egg
breadcrumps
knorr realista

How to:
1. Marinate the fish with knorr realista for 15 minutes.
2. Then coat the fish with flour then dip fish to egg, next… roll it to breadcrumps – to make the crust crispier.
3. Heat enough oil to submerge at least half the fish.
4. Fry both sides until lightly golden. Drain on paper towels.

Dip sauce:
– You can use either sweet and sour sauce or mix tomato catsup with mayonnaise. =)