#154 Moringa Chicken Soup

I was extremely happy when I found Moringa, or commonly known as Malunggay or Kamunggay in the Philipppines,  at the produce section at Seafood City, a Filipino grocery store in Milpitas, California. It's been too long since I had it. I ate Moringa in the Philippines almost every day for the first 27 years of my life. When I moved to California, I didn't think this vegetable that grows into mini trees in warmer climates is available here in the Bay Area! 

I also didn't know how nutritious it was! We always cooked it back home, but I guess in some countries, it is consumed raw as a salad or mixed into a blender creating super healthy drink. It is rich in protein, beta-carotene, vitamin C, potassium and calcium. The leaves tastes somewhat like spinach, but with a stronger flavor. I also found out that Moringa offers healing benefits. Virtually all parts of the plant are used to treat inflammation, infectious disorders, and various problems of the cardiovascular and digestive organs, while improving liver function. I do know that it is used in enhancing milk flow in nursing mothers, so while I was nursing, I consumed a lot of Moringa. The uses of moringa are well documented in both the Ayurvedic and Unani systems of traditional medicine, among the most ancient healing systems in the world. No wonder, every time I was sick, a warm bowl full of Moringa Chicken Soup always helped! Moringa is rich in a variety of health-enhancing compounds, including moringine, moringinine, the potent antioxidants quercetin, kaempferol, rhamnetin, and various polyphenols. The leaves seem to be getting the most market attention, notably for their use in reducing high blood pressure, eliminating water weight, and lowering cholesterol. There are Moringa pills available in the market, I remember seeing an ad online, but I didn't know Moringa is the Malunggay/Kamunggay that I oh so love!

You will want to remove the leaves from the stems, because it remains tough even after it's cooked. Last weekend, my daughter volunteered to do it for me. She had fun, and watching her do it gave me joy, I remember how I loved this same task when I was a child. :) 

My favorite dish to make with Moringa or Malunggay is TINOLANG MANOK or Chicken Soup. It's super easy to make since I use only 3 ingredients in addition to the water and a little bit of salt. The blend of the vegetables and broth was simply delicious. 

TINOLANG MANOK (Chicken Soup with Moringa)

Ingredients:

• Chicken breasts, cubed 
• Moringa leaves 
• Chayote, peeled and cubed
• Water

Directions:

1. In a pot, boil water in high heat and then add the salt and the Chicken breasts. Reduce heat and let the chicken cook, about 15 minutes.    
2. Add peeled and sliced chayote. Careful not to overcook.  
3. Turn off heat, add Moringa and cover the pot.  
4. Salt and pepper to taste. Add Chopped Jalapeno peppers for added heat. (optional)

Enjoy! :) 

We're back!

Hi there! It has been a very looong time! I so missed this blog. I just spent some time reading my first few posts, and oh wow! I am so glad I started this. I learned so much, and the memories attached to every task I completed for this project are so dear, and that I have decided to complete this... Can I do it? Of course I can. We only have 211 dishes to discover, cook, photograph and write about. LOL. Honestly, I don't know. I love challenges, and hopefully I will win this one.

One year and seven months ago, I wrote that it was time to retire my point and shoot camera, and did not blog after that post. Well, I actually did buy a DSLR and prime lenses! With such a busy lifestyle, I procrastinated too long to finish this project. As a single mother, there are just too many things to do and too little time. I am loaded with tasks from my day job and a few exciting business ventures slowly baking and flourishing, so I am busier than ever! But I am now also wanting to complete my mission to cook 365 international dishes. So hopefully with sharper lenses, I can produce much better photographs moving forward.

What else has changed?

My daughter has grown too fast, and I have a few beautiful dreams coming true in the next 2 years after years and years in the making.
I have more than usual gray hair sprouting here and there, which means, I am wiser. :)
I lost a lot of weight and  I fit in my old clothes. I did it by exercise and eliminating all grains and cane sugar from my diet, with the exception of Thanksgiving, Christmas and New Year's Day holidays, it's when I eat everything that looks good!
My daughter can eat eggs now! Looks like her allergy to eggs has completely disappeared. She is still highly allergic to all nuts and seafoods.

Will start posting very soon! :)

#153 Sashimi Lemon Dipping Sauce

It takes a lot of patience to shape thin slices of raw fish into salmon roses. It was very challenging, without proper research and especially when my stomach was growling! Very little patience was left, since there's the picture taking that needs to be done. :)
The end result, is a nice image, looks nothing like a rose :/, but I did a very good job on the leaves and stem I believe, I used the wasabi paste extracted from a tube, so that part was very easy. For this recipe, I just wanted to share a really tasty dip for your sashimi, or thinly sliced raw seafood. It is very simple to make, here's how:

SASHIMI LEMON DIPPING SAUCE

Ingredients:

1/2 cup rice vinegar
1/4 cup caster sugar
1 teaspoon light soy sauce
1/4 teaspoon finely grated lemon rind
1 green onion, (green part only), chopped finely

Directions:

1. Heat vinegar, sugar and sauce in a small saucepan, stirring, until sugar dissolves.
2. Remove from heat, add rind; let stand for 10 minutes.
3. Sprinkle sauce with onion.

Recipe adapted from Tasting Japan, Australian women's weekly magazine

 

This weekend, I learned a few do's and don'ts in Japanese etiquette, but here is what I learned about serving Sashimi:

When serving sashimi with soy sauce and wasabi on the side, it is traditional to serve the wasabi and soysauce separately, that is, not to mix the ingredients. This is because the wasabi does nothing to enhance either the flavor or sensation of the sauce. And, you don't know how much wasabi your guest wants in her/his soysauce! Leave the mixing to them.

Another important thing that I learned is, you can use your own chopsticks to take food from the communal dish if no serving implements are provided, but turn them around and use the clean handle end. Turn right way around again to use them for picking up your own food. :) Good to know!

Blogging is great. If I didn't have this blog, I don't know if I would even try making my own salmon roses! :) When I ate sashimi with friends  at restaurants, which I have- so many times, nothing compelled  me to learn more about it. I simply know it was Japanese food, raw, tastes good and then enjoyed it while catching up. None of our conservations revolved around food, it was always about our busy lives and all the crazy stuffs around us. Starting a food/cooking blog definitely opened my eyes,  I learn so much, I see food and home cooking in a different light now; cooking to me  is no longer a task, but a really fun, intimate activity at home, it helped me personally develop things within me that I didn't know I had. I am  also falling in love with food photography.  I think it is time to retire my point and shoot camera. :)