Through out my father's problem with diabetes and high blood, he currently now has a food recipe... or more like root crop and fruit mix as his regular day-to-day diet meal....
Of course he doesn't have to eat it three (3) times a day and 7 times a week, but usually he eats it every morning as a breakfast... at times, he eats it twice (2x) a day...
I believe it may not be that delicious, but it has a just right edible taste... although it may need much discipline eating it...
So here's my father's food mix, sliced and diced and mixed all together (hehe!)
Sugar Beets (root crop)
Yacon (root crop)
Apple
Carrot
Ginger
Garlic
Onion
Cucumber
Tomato
Sometimes my father also mix this items with it:
Bitter fruit
Mexican Turnip
and you can experiment further...
At some point with much discipline too, his blood sugar went normal, and his blood pressure more controllable....
Some people would use a juicer or blender for these fruits and root crops, but I think it's much better to slice and dice it.... though that's just my opinion... my father uses a slicer / mixer so as to easily able to eat it.
Well I believe you could also experiment with it so as to make some better tasting food on it... and oh yeah... it really is better if this would be eaten as fresh as it can be... =)
Wednesday, November 13, 2013
Monday, October 28, 2013
The High lander's (Igorot's) PinikPikan!!!
To be honest, I'm not a good cook! but I believe I'm a good eater of any sort that is edible! hahaha! But of course, I'm not saying I can eat all things! There are foods I don't really like to eat at all... one food I really don't like to eat... is Cheesa! Well, that's more of a fruit though...
Anyway, one favourite food of the Igorots or High-landers (I believe), is the Pinikpikan... Though there are different ways of which people cook "Pinikipikan".. And yes, I really do like Pinikpikan too! I often like foods or menus with "sabaw" (soup or meat broths)...
Of course Pinikpikan may not be the number one favorite food of the Igorots, its just probably the very cheap and/or easy to cook kind of food most igorots love to eat especially on occasions. Some may have favourites as simple as "Dog meat"! Yes! We Igorots are known of that... Sadly, times have changed and that even laws continue to destroy our culture with regards to this. I really don't get this... how that people's mind have changed and don't even mind if they attack other's culture or beliefs... Of course we respect others belief, but can't they respect ours as well? Well, people would probably think of us as savage or uneducated or whatever just by simply eating dog meat... but aren't they too eating an animal meat? sure it's not a dog, but it's an animal as well... Surprisingly some people even level animals to human beings.. giving more importance in the lives of animals more than the lives of men. Well, I hope I'm not taken in the wrong side or even think I'm a sadist or having no feelings at all, but I hope they would see also other's perspectives... and not just stick to their own perspective.. cause that's plain selfishness and not thinking or respecting other's opinions, culture and/or belief. By the way, I've never heard of people dying just by eating dog meat. But that's not my topic, let's go back to Pinikpikan!
I'f I'm right, Pinikpikan maybe compared to that of Tinola of the low-landers... Not sure where Tinola originated, whether it's of the Ilokano's or Tagalog's.... but still it's of the Philippines as well... but their differences are? of course, the ingredients... But one that really defines or differentiates Pinikpikan, is that ALIVE Chicken are battered first in their wings, body, muscle, etc... (not exactly sure why though, but I believe, so that the blood will stay within their blood vessels making a blood clot or something...) That's probably one reason why we call it pinikpikan, like from the *pick!* *pick!* sound... of course the chicken dies after... (and that's why "killing me softly" often reminds us of pinikpikan or vice versa)..... anyway, after doing so, the process begins of cooking.... some folks soak the chicken with a hot water to release the grip of the skin with their feather.... then the feathers are removed.... Some directly place the chicken into fire to burn the feathers until all feathers are gone... even the small ones (but some prefer it to leave it that way).
After that, we usually wash it first to remove the extra burnt out feathers (as I have said, others prefer not to wash it). Then, chopping the chicken and dissecting, removing some inedible and un-likable parts. After that, the chicken is placed in a cooking pot with water and salt as well, to be boiled until the chicken is cooked. Salt should also be added in accordance to the desired taste of the chicken or pinikpikan. Crushed ginger could also be included after or I mean before it could boil. Usually, pinikpikan could end in there until the chicken is cooked but, other ingredients can be included, like onions for better taste... and vegetables could be added soon 5-10 minutes before the chicken is cooked or is already soft. Vegetables or any extra additional ingredients could range to "Sayote", "petchay", beans, etc... as long as the chicken have gone through the process of being battered or hit (not strongly) can be called pinikpikan... of course, the taste should be good.. or else it will be useless to eat it... =D
So that's what I know of the Pinikpikan of the Cordillerans... Though, I may have left out things... since I said, I'm not a good cook! but a good eater =D!
Anyway, one favourite food of the Igorots or High-landers (I believe), is the Pinikpikan... Though there are different ways of which people cook "Pinikipikan".. And yes, I really do like Pinikpikan too! I often like foods or menus with "sabaw" (soup or meat broths)...
Of course Pinikpikan may not be the number one favorite food of the Igorots, its just probably the very cheap and/or easy to cook kind of food most igorots love to eat especially on occasions. Some may have favourites as simple as "Dog meat"! Yes! We Igorots are known of that... Sadly, times have changed and that even laws continue to destroy our culture with regards to this. I really don't get this... how that people's mind have changed and don't even mind if they attack other's culture or beliefs... Of course we respect others belief, but can't they respect ours as well? Well, people would probably think of us as savage or uneducated or whatever just by simply eating dog meat... but aren't they too eating an animal meat? sure it's not a dog, but it's an animal as well... Surprisingly some people even level animals to human beings.. giving more importance in the lives of animals more than the lives of men. Well, I hope I'm not taken in the wrong side or even think I'm a sadist or having no feelings at all, but I hope they would see also other's perspectives... and not just stick to their own perspective.. cause that's plain selfishness and not thinking or respecting other's opinions, culture and/or belief. By the way, I've never heard of people dying just by eating dog meat. But that's not my topic, let's go back to Pinikpikan!
I'f I'm right, Pinikpikan maybe compared to that of Tinola of the low-landers... Not sure where Tinola originated, whether it's of the Ilokano's or Tagalog's.... but still it's of the Philippines as well... but their differences are? of course, the ingredients... But one that really defines or differentiates Pinikpikan, is that ALIVE Chicken are battered first in their wings, body, muscle, etc... (not exactly sure why though, but I believe, so that the blood will stay within their blood vessels making a blood clot or something...) That's probably one reason why we call it pinikpikan, like from the *pick!* *pick!* sound... of course the chicken dies after... (and that's why "killing me softly" often reminds us of pinikpikan or vice versa)..... anyway, after doing so, the process begins of cooking.... some folks soak the chicken with a hot water to release the grip of the skin with their feather.... then the feathers are removed.... Some directly place the chicken into fire to burn the feathers until all feathers are gone... even the small ones (but some prefer it to leave it that way).
After that, we usually wash it first to remove the extra burnt out feathers (as I have said, others prefer not to wash it). Then, chopping the chicken and dissecting, removing some inedible and un-likable parts. After that, the chicken is placed in a cooking pot with water and salt as well, to be boiled until the chicken is cooked. Salt should also be added in accordance to the desired taste of the chicken or pinikpikan. Crushed ginger could also be included after or I mean before it could boil. Usually, pinikpikan could end in there until the chicken is cooked but, other ingredients can be included, like onions for better taste... and vegetables could be added soon 5-10 minutes before the chicken is cooked or is already soft. Vegetables or any extra additional ingredients could range to "Sayote", "petchay", beans, etc... as long as the chicken have gone through the process of being battered or hit (not strongly) can be called pinikpikan... of course, the taste should be good.. or else it will be useless to eat it... =D
So that's what I know of the Pinikpikan of the Cordillerans... Though, I may have left out things... since I said, I'm not a good cook! but a good eater =D!
Saturday, October 26, 2013
Baguio - La Trinidad's - Good Taste vs. Jack's Restaurants Review
Here are (I believe) very well known local restaurants in our locality. The Jack's Restaurant and Good Taste! I just want to write my own feedback or my opinions on these two restaurants. One reason why these two restaurants are known in our locality is because too often in comparison to other big-time fast-food chains is that, prices on these two restaurants are way cheaper compared to others and somewhat there is satisfaction felt in the stomach.
The local people of Baguio & Benguet somehow may have the same feedback on these two restaurants. But then again, times have changed...and indeed much have changed... If I'm right, one of these two continues to be strong while the other may be struggling to maintain the status of their position. But that's just my personal opinion based on my own observation.
For now, Jack's Restaurant has so many branches in Baguio. It originated at first in La Trinidad, then reached out in Baguio, then their recent is also now in Dagupan. At some point, their restaurant are very accessible, that's for us who reside in Baguio City. Because in Baguio alone, they have one near Abanao, another in Session, and again in Upper Mabini. As for Good Taste, they currently have two sites or places: the original place which is at the back of Baguio Center Mall and another somewhere near Legarda Rd. The locations Good Taste is cited is a little inaccessible due to the distance, especially if you have no personal ride. But still if you prefer going to the place, walking could always be a good remedy.
Now, let me talk about the food itself. I have NOT actually tasted everything from each restaurants, but at some point I would like to share of my own insights on the foods I've tasted from their menus. By the way, this is not to put down or put up any restaurant for this matter. But I just wish to express my likes and dislikes from the food I've been able to consume from their restaurant. And I must say, for me, their foods are not that consistent in my own taste... I mean, like for example, one particular favourite of mine in the Jack's Restaurant is their chicken mami... worth P50 today... Well? I'm not practically sure why I like their chicken mami, but I think, I like the noodles they use for their mami and the "sabaw" (i mean the broth or soup of the noodles with chicken) is very tasty.... But at times, their "sabaw" get's too salty... which really makes me not like it. And that's why I said their foods are not consistent. Same goes with the "mami" of Good Taste. Though I must admit, the taste in their original location, the one near Baguio Center Mall, is better than their branch in Legarda. I too like their Chicken, Beef and Wanton Mami which may be compared to that of Chow King's mami. And, comparing their prices? Good Taste is far better because it exceeds the expectation of the price. By the way, Good Taste's price for that is P75, much expensive than that of Jack's but let's just say, the quantity of it speaks well of it. Well, since I mentioned Chow King, Chow King's mami at some point have a different kind of taste, but still when talking about cheaper or fairer price, I like to choose Good Taste's price compared to their quantity. =) (We igorots give more value on how we fill our stomach you know!)
Anyway, going back to the comparison of the two, one comment from my father why he preferred before the Jack's Restaurant is because of their "lechon!" But that was before, now and probably reason why some have stopped patronizing Jack's is that their "lechon" is not lechon anymore but fried... deep fried! Back then, my father said it was really lechon (try researching what is lechon in the Philippines if you need to know what is lechon)... And when it comes to vegetables, I believe that of Good Taste's vegetables are more fresher compared to that of Jack's. Both tastes good, but the natural taste of vegetables, I greatly appreciate that of Good Taste alongside with the quantity again! And truthfully, if you want a cheap price with great deal of quantity of food, I would really go for Good Taste. Second, would be Jack's. Well, there are others with cheaper price but when it comes to treating a group or a family-kind of number, these two would be a great place to treat them.
But, if you do prefer a "social" place kind of restaurant, there are lots of restaurant in Baguio alone. Especially now, that John Hay too has become a center of big and expensive restaurants or fast food chains. Oh well, just a reminder, do watch out for those high-calories food!
The local people of Baguio & Benguet somehow may have the same feedback on these two restaurants. But then again, times have changed...and indeed much have changed... If I'm right, one of these two continues to be strong while the other may be struggling to maintain the status of their position. But that's just my personal opinion based on my own observation.
For now, Jack's Restaurant has so many branches in Baguio. It originated at first in La Trinidad, then reached out in Baguio, then their recent is also now in Dagupan. At some point, their restaurant are very accessible, that's for us who reside in Baguio City. Because in Baguio alone, they have one near Abanao, another in Session, and again in Upper Mabini. As for Good Taste, they currently have two sites or places: the original place which is at the back of Baguio Center Mall and another somewhere near Legarda Rd. The locations Good Taste is cited is a little inaccessible due to the distance, especially if you have no personal ride. But still if you prefer going to the place, walking could always be a good remedy.
Now, let me talk about the food itself. I have NOT actually tasted everything from each restaurants, but at some point I would like to share of my own insights on the foods I've tasted from their menus. By the way, this is not to put down or put up any restaurant for this matter. But I just wish to express my likes and dislikes from the food I've been able to consume from their restaurant. And I must say, for me, their foods are not that consistent in my own taste... I mean, like for example, one particular favourite of mine in the Jack's Restaurant is their chicken mami... worth P50 today... Well? I'm not practically sure why I like their chicken mami, but I think, I like the noodles they use for their mami and the "sabaw" (i mean the broth or soup of the noodles with chicken) is very tasty.... But at times, their "sabaw" get's too salty... which really makes me not like it. And that's why I said their foods are not consistent. Same goes with the "mami" of Good Taste. Though I must admit, the taste in their original location, the one near Baguio Center Mall, is better than their branch in Legarda. I too like their Chicken, Beef and Wanton Mami which may be compared to that of Chow King's mami. And, comparing their prices? Good Taste is far better because it exceeds the expectation of the price. By the way, Good Taste's price for that is P75, much expensive than that of Jack's but let's just say, the quantity of it speaks well of it. Well, since I mentioned Chow King, Chow King's mami at some point have a different kind of taste, but still when talking about cheaper or fairer price, I like to choose Good Taste's price compared to their quantity. =) (We igorots give more value on how we fill our stomach you know!)
Anyway, going back to the comparison of the two, one comment from my father why he preferred before the Jack's Restaurant is because of their "lechon!" But that was before, now and probably reason why some have stopped patronizing Jack's is that their "lechon" is not lechon anymore but fried... deep fried! Back then, my father said it was really lechon (try researching what is lechon in the Philippines if you need to know what is lechon)... And when it comes to vegetables, I believe that of Good Taste's vegetables are more fresher compared to that of Jack's. Both tastes good, but the natural taste of vegetables, I greatly appreciate that of Good Taste alongside with the quantity again! And truthfully, if you want a cheap price with great deal of quantity of food, I would really go for Good Taste. Second, would be Jack's. Well, there are others with cheaper price but when it comes to treating a group or a family-kind of number, these two would be a great place to treat them.
But, if you do prefer a "social" place kind of restaurant, there are lots of restaurant in Baguio alone. Especially now, that John Hay too has become a center of big and expensive restaurants or fast food chains. Oh well, just a reminder, do watch out for those high-calories food!
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