Cooking with Kindness

Everything in this world has a purpose even just simple and little one. One of the evidence is about the intramural t- shirt from  which has a caption “cooking with kindness” from the start it is not noticeable the design itself, it is like an art for culinarian but if you trying  to understand the design it is not suit for what it means. I do have confusion what this talk all about when in fact when you talk about it is something pleasant and remarkable but what’s the role of  thorns In the design that obviously means something hurtful, sharp pain, irritation and discomfort.

Cooking with Kindness, this is just easy to read statement but difficult to understand that only few who wrote or any writer who wrote which in title cooking with kindness. Today in order to have evidence that cooking is kindness below are some theory about cooking is kindness. This may not direct to the stated but it is supported to what cooking is kindness. According to the Wikipedia cooking is an art of preparing food through using techniques reflecting unique environment, economic, and cultural traditions and trends. The way cooking takes depends on the skill and passion of the individual while kindness is a behavior marked by ethical characteristics, pleasant disposition and concern for others. It is known as virtue and recognized as a value of many cultures and religions. This means that cooking with kindness is somewhat preparing the foods depends on the recognized value of many culture and religions. Foods are prepare with respect and concern with others that not only for the benefit of yourself. Through cooking it must diversified with adaptation of different raises, availability of the foods and personal wants.

According to Erin Mc Carthy’s perspective that everything relates back to the food, including relationship built in growing, cooking and sharing it. McCarthy said “I’ve got so much connection with people, so much interaction who sells kitchen tools and healthy salads and snacks to local residents as well as to people traveling through northern California along interstate. She added that “as a dietitian, my goal has always been to heal people. Food is connected to our energy levels, mood, stress capacity and overall health and resilience. Every time we eat, we have the opportunity to do something really kind for our bodies. They don’t feel like you’re eating something that is overly healthy, if that make sense. You’re eating because it is fun way to play with different ingredients. You should enjoy your food.”

Cooking does not satisfied your stomach but also cooking with desire to help people improve their lives through their food choices. In addition, the more foods that well prepare such as following the recipe that yields warm and flavorful results.

According to Chef Timon Balloo that it is his obligation to help out where he can and the fortune to be doing what he love to do. To help an organization such as share our strength is an honor: the team there is committed to helping stop hunger. In addition, No kid Hungry network is made up of many people: citizens, government, officials, and business leaders. We work to make sure that kids have access to healthy food. We want to provide better school breakfast, better summer meals. I am part of cooking matters program that helps low- income families eat healthier. I show them how to make healthier food choices, how to cook fresh, affordable meals at home and how to read nutrition labels. It’s really a program. Chef Timon made a big splash at taste of nation for no kid hungry, which he made Moroccan- spiced carrots with yogurt and a crunchy garnish. It was exclusive to the event. He also effort to be part of citi garden which a great help by using his voice in the community together with Citi and the education fund, we will be launching a series of themed dinners utilizing the gardens ingredients grown and harvested by the kids themselves. His effort to teach families about making healthy food choices, just to continue eating fresh and cook together as a family through trying to incorporate vegetables by adding fresh spinach or kale to lasagna or corn, peas and carrots to a quick friend rice.

Troy Kippen chats with former first lady Karlene Polglase added Cooking with kindness it is something that giving back. He said that the needy and lonely are all too often forgotten at Christmas as people are busily getting ready for their celebrations with friends and family. He stated, the act of the first lady would see people in their caravan alone for Christmas and decided that even if it was only one day a year these people needed to feel they were not alone.

Cooking with kindness is something that preparing food with care and securing the healthier food. It is not on gaining much fun and eat everything for the full of stomach but to consider the foods prepare in the table that more on to satisfy. Cooking with kindness is wide description, it has lot to describe. But do you know that cooking with kindness is attached on the attitude of mindfulness which means that a moment to awareness on what you’re doing on substituting ingredients that are more healthy and beneficiary. It includes not only the task at hand but also thoughts and sensations. As you prepared food it needs a mindful effect to cook with healthier and hearty food and connect to what kindness should. I do agreed on the stated of McCarthy that Cooking does not satisfied your stomach but also cooking with desire to help people improve their lives through their food choices. The essence of kindness is through love that’s why preparing food has so much care and takes time for the good of the consumer and their health. We just make sure that through our preparation they will satisfy and to have comfort on what they eat.

EAT MORE TO THE FULLEST

Every one of us takes the foods as our comfort either in sadness or happiest and only foods witness what person we are. I believe in the saying that “masarap ang bawal” or it is more delicious when it’s forbid that’s why most people are continuously eating foods that are high in caloric, saturated fats and cholesterol. The more this three present in the foods the more we could take more, mostly we don’t mind what next with this or result of this as long as for now we are enjoy and satisfied.   So no one can control what the foods we take and eat more to the fullest.

Below are the three recipes that are delicious and enjoyable to eat but obviously not securing your healthy diet. Just simply reminder while we are young, eat more to the fullest but not bad at all when securing the savings.

MASH SQUASH WITH SHRIMP BALL DIP IN TAMARIND SAUCE

 Ingredients:

• 500 ml Pork oil
• 1 cloves garlic, chopped
• 3 kg squash
• 4 liter water
• 500 g shrimp, Peeled
• 6 pcs eggs, boiled
•      ¼ g all purpose flour
• 2 tbsp. cornstarch
• Salt and pepper to taste

Tamarind Sauce

·         1 tbsp. Tamarind from a pliable block

·         1/3 cup water

·         1 tbsp. Peanut oil

·         1 tbsp. Chopped cleaned fresh cilantro roots, pounded to taste

·         1 tbsp minced garlic

·         1 tbsp. Asian hot Chile sauce

Procedure:

1.  Bring to boil the squash with water until soften. Transfer to a bowl and Set aside to cool down, afterwards mash until no lump appears. On other sauce pan, boil the egg for 10 minutes, let it cool and peel. Set Aside.
2.  On other Bowl, mix the flour, cornstarch, salt and pepper then add water. Stir until dissolve with no bubbles or dissolve properly. Set aside
3.  For the stuffed, Sautee the onion using the pork oil add a little bit salt until caramelize then put the shrimp add salt and pepper to taste ( note: you may add possible soy sauce but it is better to have it dry).Peel the shrimp.
4.  Form a mash squash into circle (ball) with stuffing of shrimp and egg afterwards coat it on the flour mixture until all were coated
5.  On the prepared frying pan using pork oil heat enough the oil before adding the product wait until golden brown. Repeated it until all well done.
6. Serve hot and enjoy.

    Tamarind sauce:

1.   Place tamarind in a bowl with water and rub with your fingers to dissolve pulp. Pour through a sieve into a bowl, pressing hard on solids, and discard solids
2. 2.Heat oil in a small heavy saucepan over moderate heat until hot but not smoking then cook cilantro paste and garlic, stirring, until fragrant. Stir in hot sauce, 3 tbsp. Tamarindjuice, sugar and fish sauce. Simmer until thickened to consistency of light syrup, about 3 minutes

FRIED POTATO PANCAKE WITH BUTTERCREAM AND MARGARINE

INGREDIENTS:

·         1 kg Potato

·         1 pack butter

·         200 g margarine

POCEDURE:

1. Boil the Potato until soften once it done transfer to a bowl and peeled. Set aside and cool down.
2.    After done on mashing the potato, pound it with butter cream gently using pork to combine it slowly afterwards coat a little bit of flour just to have it good texture of golden brown
3.  Melt the butter on the pan fry and cook the potato mixture make sure to spread it like pancake until no flour appears and golden
4. Repeat it until all well done.
5.   On other pan, melt the Margarin to have syrup. Set aside
6. Serve the Potato Pancake with syrup. Eat more!

 Frozen Puree avocado mix with Dry Fruits Ice Cream

INGREDIENTS:

•     1 kg avocado
•       ¼ kg raisins
•         ¼ dates
•       ¼ kg Grapefruit
•         ¼ kg can berries
•      1 can alpine milk
•       Whipping cream

PROCEDURE:

1. Mis en place the all ingredients according to its uses.
2.  On a blender, blend the avocado until soften add sugar, milk and whipping cream.
3. Once done, pour the avocado mixture into a container set as molder. Afterwards just mix through the rest ingredients.( it’s better to design the rest fruits top of ice cream.)
4. Put it in the Freezer overnight.
5. Serve and Eat more!

Continuous Discovery

                Today, I am making three ingredients that are usable for any substitution from scarcity of ingredients. Chef Richard  Hao was task me to create a unique ingredients that doesn’t exist yet. This is very challenging as a student wherein could measure how imaginative I am.

Jugo de coco sugar

                Coconut is very abundant here in the Philippines. The term coconut can refer to the entire coconut palm. Coconut is known for its great versality as it has many uses. Its water or juice has a large quantity of it that’s why I have an idea on making its juice to sugar, Instead of using sugar cane. Coconut water serves as a suspension for the endosperm of the coconut during its nuclear phase of development. What makes it better substitution for sugar? Coconut water contains 19 calories and nutrients. This couldn’t threaten your health but secure your good health.

Mermelada flor de santan

                means Santan Flower Jam. Santan is a kind of flower which is can be found anywhere, santan  is an herbal medicine that has many uses and health benefits that include the treatment diarrhea, nausea, cough, asthma, wounds and sores. Since every part of santan can be use, I have an idea to make into a JAM. This could have a big difference compare to other jam that preserve from vegetables. The jam is made from flower which could be the finest jam ever. It is the great alternative for any jam spread on the bread and it is the new jam spread that mostly enjoy  for the health conscious people.

 Hojas de tamarindo syrup

                 means tamarind leaves into a syrup as the substitution of souring agent. I think this is very effective  in order to have easy and efficiency on adding this.Since, we don't give importance to the tamarind leaves than its fruit, I have an idea to make the tamarind every part uselful. Tamarind has potential to improve nutrition, boost food security, foster rural development and support sustainable land care in the country of India most especially in Africa. This tamarind syrup could use in different part such as for appetizer, salad, for main dish or desserts. Tamarind is rich in tartaric acid gives sour taste to food besides its inherent activity as a powerful antioxidant helps human body protect from harmful free radicals.

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Secure & Alert

 Food crime means something foolish or wrong about food but what the price of every food that is costly is already a crime for the citizen. Filipino worth of living is unaffordable and only those who can spend much can avail, experiences the foods that are delicious and standardize.

We must be appreciated the kind of foods that prepared in our table even it is much expensive at least we can assure how well prepared it is, unlike to the foods that provide in lower price just to afford by others, I'm sure theirs wrong about it!

If you just remember the news about pongko-pongko near by the streets which sold their pork chop in lowest price that's because they were using double dead pork meat. This kind of situation really unfair to the lives of victims. Yes, everyone could afford and partially enjoy the foods but we were sacrifices our health and everyone life just to gain profit?

I hope the authorities must take responsibilities and control with this kind of problem that’s why most establishment and restaurant serves food needs to apply for health certification permit in order to cater foods that is measured and tested by the authorities but still the street vendors is uncontrollable, still sell foods that is unsafe.

 According to Food Standard Agency, food fraud is committed when food is deliberately placed on the market, for financial gain, with the intention of deceiving the consumer like sale the food which is unfit and potentially harmful such as recycling of animal products back into the food chain, packing and selling of beef and poultry with an unknown origin and lastly, selling goods which are past their use by date and the deliberate of food which is product substituted with a cheaper alternative.

In some cases, there’s a lot of suspicious producer action to provide the demand of consumer mostly on producing meat, instead of producing pork or beef meat it is substituted of horse meat which is illegally slaughtered.

Siomai is much known in Cebu City most especially in Tisa, Labangon and different parts of Cebu City, in fact there’s no day you can’t see siomai stalls in nearby streets. What’s most interesting to hear about it is, is substituting the siomai meat into cat or dog meat. This is sound disgusting to the patronize and consumer of siomai as it affect the market of siomai. I know it is not yet proven but it is still continous to the mind of people in connection to siomai. Filipinos are fun of thinking for what if and why not situation mostly we are known “ nega” means negative in every situation.

On my experience: when I was 1st year college, I do love eating siomai in the nearby streets almost every day because it is very affordable. Accidentally, early morning I have to go in the carbon market to buy a weekly consumption and after vegetable, I bought meat lastly. When I bought the meat I really saw how the meat process on the grinder, before the grinder function lot of cockroaches and rats suddenly appear, so imagine how dirty it is? They don’t give effort on cleaning it before using. I ask the operator, “Are you supplier for siomai or siopao sir? He answer: "Yes, I will deliver this later"

Taste to Experience

Isidra Comfort Cantina is located at G/F Oftana Building, Capitol Site, Jasmin corner Don Mariano Cui streets, Cebu City.

Offers different variation of foods. Their food are very authentic to the palate of every filipinos with a little intouch of the international cuisine. Isidra restaurant also offers buffet with its very affordable price at the price of 149 pesos only that you may full enough. But have you wonder how delicious it is? Or do u have doubt on preparation with it?
Well,  I tasted the food there but trust me it is not satisfied your cravings although it may full your tummy but thats all, enjoyment and  satisfaction not at all.
From the food and its taste it don't have  somethng unique  in my palate and doesnt pass the food prepared by our school chef seems my toungue is program to standardize the foods that I like most with its very delicious, flavorful and the appearance itself.

My group of friends ordered 5 different authentic dishes namely  adobo, grilled pork ribs with honey and garlic mix sauce, poki-poki and kulma.

Of what i observe, from its beverage which serve first, it flavor's nothing. It was like a water with tea color at least a little bit squeeze of lemon to have aroma but it didn't. What a poor service they have. The service of the receptionist is not good at all,at least giving a great smile when she greet t o the costumer but she's like on system of program don't have service with care and love. It is very different for the costumer to felt a good service which mark on their memory of what good experience that they have. This may your edge towards others and through the costumer words of mouth it is easy of  the establishment to grow. Back then, if your  educated about food or not costumer can easilyWhat a poor service they have. The service of the receptionist is not good at all,at least giving a great smile when she greet t o the costumer but she's like on system of program don't have service with care and love. It is very different for the costumer to felt a good service which mark on their memory of what good experience that they have. This may your edge towards others and through the costumer words of mouth it is easy of  the establishment to grow.

 Back then, if your  educated about food or not costumer can easily notice the pork ribs they have. Costumer expecting the pork ribs something its appearance is juicy and not too much dry, it is like overcooked that the tenderness disappear. This dish burnt the honey that its taste is affected, it is not also good to its appearance and the aroma is not really inviting.

According to Mark Graban that Every action is an opportunity to improve,
this is jus a challenge to the establishment to innovate ones food to meet the best tasty food because I believe that to have quality is to accept better ideas resulting to continous improvement.

Dinuguan: flavor stew

Dinuguan is mostly easily found everywhere including on the streets, carenderia, and mostly restaurants. But dinuguan in some region of Ilocos is very special because Ilokanos were not using innards instead sauteed pork simmered into pork blood. So, Dinuguan is very flavorful with a little spice which make this dish known.
     Mostly dinuguan in cebu preferred to have home cook of dinuguan as it secure on how the dinuguan is will prepared. This kind of dish needs patience and care why?

The preparation of this is to secure the smell will disappear and to come up  with very aromat and delicious .
    One time I experienced eating dinuguan thats is more meaty than other, aside from that its soup is sticky and flavorful. Eating this kind of dish, experience how to live greatful and live like cowboy, which means like everything is not according to your like, simple and not choosy. This takes lot of fun most especially with a group of friends.

PORK ADOBO best in town

Do you know adobo is the most popular dish in the Philippines?

Why? because among others, It is the only dish which prepared in all regions with different preparation and presentations. In fact, adobo has a capability to represent the Phil. Cuisine.
We can't deny it, that adobo would never missing in the table every fiestas or any other occasioens because adobo since brought history to our ancestors. It is by then, the ancestors introduce the adobo dish in the history of inheritance dishes.
 

  Do you believe that adobo prepared by our mother is the most delicious of all adobo special? Mostly when we do visit of some restaurant, the first one to ask is how good is their adobo comparad to our mother special? Have you ever ask, why adobo of our mother is the best? Because, we all know that adobo prepared by our mother is special, it includes here how much they love their children. Spending quality time through dinner is a priceless moment we have. This is how we enjoy most the food very much.