Rice is one of the most compatible and versatile foods. These grains which are a good source of protein from a rice grass which originated from semi-aquatic grass in Asia is now the staple of about 70% of the world’s population. America now provides about 12% of world rice trade. And I glad that we can buy rice here from some supermarkets and especially in all Asian stores. Nuts, seeds, beans or meat are good sources of protein but it is best if combined with rice. I love American food but I can’t eat in one day without rice. That is when I feel full.

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I was watching a series last night about traditional food and cooking. I was reminded of the special characteristic of foods that we prepare, the effects to those who eat them.

One ingredient has many elements.
If mixed with a certain thing it may bring out the best effect, but sometimes it may cause harm and cannot be mixed with certain ingredients. That is the special characteristic of food.

Just like for example, in order to remove the odor of the pork, clover flower bud is added, but if it is added to turmeric herbal soup, if will cause diarrhoea and vomiting.

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Rice stick/s are noodles made from rice flour and water. They are eaten as part of a stir fry, soup dish, or salad in Asian cuisines. They are sold in different widths and under different names in various Asian countries and Asian stores here in the United States.

Pancit bihon guisado or Sauted Rice Stick is quick and easy to cook. And more importantly, hubby loves it, so I have been cooking it quiet a lot now. I am positive you will like it too, so I am sharing this easy recipe:

Ingredients

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One of the crops I planted was sweet potato. Our garden will just be for our own consumption and there are just two of us so it is not that big. We could harvest the root crop but my primary thought in mind is to make a salad out of its greens. It is a very healthy, supplement for those with anemia, so good for the blood, and delicious too. This is my first harvest:

For the sauce, combine vinegar, soy sauce, diced onions and tomatoes or add shrimp paste for a more mouth-watering taste.

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You like porridge? You can try the five-seed porridge. Here is how to make it: After the seeds of the peach is being stir-fried, add the walnut seed, pine nuts, sesame seeds and almonds which are peeled off its skins, and add all this to the porridge.

When we were young our mom used to feed us with porridge especially when we were sick. It is a good food medicine. If this five-seed porridge is taken before meal, not only it can increase the appetite, it also improves digestion as well, and even improves bowel movement.

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If you want to add some protein to you meal, you can: Add chopped chicken/…

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Sow seeds in spring and away from potatoes so growth will not be…

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Cleaning
Clean all the ingredients before using them, then drain and dry them thoroughly.

Cutting
All ingredients must be cut into the same size and shape so that the cooked food will look uniform and have the same tenderness.

Pre-seasoning
Chicken, pork, beef, fish, and shrimp must be marinated in the prescribed sauces to enhance the taste of the food. Coat with egg white then with cornstarch to increase the tenderness.

Mixing
If no cooking is required, just mix the ingredients together after cutting. If the ingredients have been precooked, allow them to cool then mix them together, add sauce and serve.

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One time a special friend comes over to our house and when we prepared a meal for us in church, he asked about the method the food was cooked. He liked it that he ate so much. Our cuisine is not complete without it, stir-frying. Here is a good method and tip:

To stir-fry is to put the ingredients into a very hot wok over high heat and turn over and over until done. Stir-frying is a very quick process. And because of that, I prepare all the sauces in advance, including the cornstarch and water used to thicken the final sauce.

When several kinds of ingredients are used in cooking, the difference in tenderness of each ingredient will sometimes require that…

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Before stir-frying, meats are precooked briefly in hot oil or boiling water, until slightly tender, then removed. (Pork, beef, chicken, fish or shrimp are usually sliced or shredded, seasoned, and coated with cornstarch before precooking.)

To prepare the wok: heat the wok then add 4 Tbsp. Oil, swirl it in wok to cover lower two-thirds of surface; remove excess oil. (This will prevent ingredients from sticking.)

Reheat wok; add enough oil to cover ingredients (1/2 c. oil, if using non-stick wok, reduce accordingly); heat oil until hot but not smoking. Add food. Stir quickly to separate ingredients, stir-fry until ingredients change their color then remove. (Add 1 Tbsp. Oil to ingredients and stir before frying. The ingredients will separate easily.)

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