Healthy Eating, Healthy Habit, Healthy Body

Tuesday, 10 November 2009

Satay Sauce

I really like the satay sauce of the stir-fry that I usually buy for lunch that one Sunday, I thought of experimenting something. Experimenting means trying out a bottled sauce. I can’t be bothered to make my own as I didn’t do much research about it so I didn’t realise how easy it is to make one. I tried to Kantong brand and although it turned out quite appetising (as Mcj said, it still fell short of my expectations).

I thought of making my own sauce and ehow is very helpful. It’s quite simple really, here it is:

Combine five level tbsp. of smooth peanut butter with five tbsp. whole milk in a medium mixing bowl. Use a wire whisk to thoroughly incorporate the milk into the peanut butter until a smooth consistency is achieved.

Add five tbsp. of sweet soy sauce to the peanut butter mixture. Stir well using a whisk or fork to combine. If the peanut satay sauce is too thick or you're having trouble mixing, add ½ tsp. milk and stir again.

Add one tsp. fresh lemon juice and one tbsp. granulated sugar to the sauce mixture. Stir thoroughly to combine. Bottled lemon juice may be substituted, if fresh is not available.

Add ¼ tsp. crushed red pepper flakes to the sauce, if you want more spice, and stir well. Use the same amount of freshly ground black pepper for a less spicy sauce, or omit the pepper all together, if desired.

Cover the bowl containing the peanut satay sauce, and allow it to sit undisturbed for 30 to 45 minutes before using. This will give the flavors a chance to meld and can make all the difference in the taste of the sauce.

I wrote this down to my little notebook for when we are away from home (not in isla mujeres hotels yet) and crave for this, I can easily whip it up myself.

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Saturday, 7 November 2009

On Pinoy Foods

For days now, I’ve been craving Filipino food – any food but particularly sweet Spaghetti. I’ve been planning to hit the Asian shop only that it is a trip in itself not just on the side. The one in the city closes at 5pm on weekdays so no chance for me to drop by after office hours. Going there on weekends would be a big trip for me. There’s one close to my local area – that gives me a bit of hope.

So today for the first time, I drove the longest on my own - 30 minutes one way. Although, I got lost 3 times I made it. I bought heaps of food and a DVD of SG and JLC movie.

I'll be having spaghetti for the next couple of days until I get tired of it.

One item that I really like is the Bench cologne. The weather is getting warn (ceiling fans are must), it's nice to splash it after shower. Perfume are a bit thick on the skin.

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Sunday, 1 November 2009

Craving

I’ve been exchanging emails to my friends in the US today (who lives there now not just on medical travel
) and we have touched the topic of Halloween. We don’t celebrate it here in Oz and I miss it. I also miss the food and Arroz Valenciana came to mind.

I looked-up the net for simple recipe and so far, this is what I found.

ARROZ VALENCIANA INGREDIENTS
2 cups rice, cooked
2 cups malagkit (sticky rice), cooked
2 pcs chicken thighs and legs, chopped into small pieces
1/4 kilo pork, sliced into thin strips
1/2 kilo chicken liver and giblets, chopped
4 pcs frankfurters, sliced diagonally
1/2 cup green peas
2 pcs bell peppers (red and green), cut into thin strips
2 small cans of tomato sauce
1 large onion, chopped
2 cloves garlic, crushed
2 tbsp patis
1 tbsp atchuete oil
2 tbsp margarine
salt to taste

For garnishing
2 hard-boiled eggs, sliced
spring onions chopped

ARROZ VALENCIANA PROCEDURES
1. Flake rice and malagkit with fork while still hot. Set aside.
2. In a deepn pan, saute garlic in atchuete oil. Add onion.
3. Add pork, chicken and giblets. Season with patis, then cover. After 2 minutes, pour in 1/2 cup of water.
4. Cover and simmer until half done.
5. Add frankfurters, pepper, and tomato sauce. Season with salt to taste.
6. Boil for five minutes, then add rice, malagkit, margarin and peas.
7. Mix until well-blended. Reduce heat, then cover.
8. Garnish with sliced hard-boiled eggs and chopped spring onions.

It is sort of similar to what my Mother cooked back then but I’m baffled when I see tomato sauce. This might be a different version. I might just ring up Nanay and ask for the ingredients.
Credits: LutongPinoy

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Saturday, 24 October 2009

Good Oral Hygiene

Even life for us is busy especially at night when the Little Boy is whiny and grumpy, I make sure that he brushed his peggies. Good oral hygiene was not really inculcate my mind when I was growing up (I don't blame my parents for that) but now, I realised how important it is.

According to Colgate, good oral hygiene means:
Your teeth are clean and free of debris
Gums are pink and do not hurt or bleed when you brush or floss
Bad breath is not a constant problem.

And to maintain good oral health:
Brushing thoroughly twice a day and flossing daily
Eating a balanced diet and limiting snacks between meals
Using dental products that contain fluoride, including toothpaste
Rinsing with a fluoride mouthrinse if your dentist tells you to
Making sure that your children under 12 drink fluoridated water or take a fluoride supplement if they live in a non-fluoridated area.

Though, I missed out a lot when I was growing up, I'm trying to make up for it. I have two dental appointments coming up. If only I could get dental care discounts, I would visit the dentist more often that I used to.

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