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marcial tayag caniones
marcial tayag caniones I FEEL I have the obligation to share my thoughts with you today. This is about the food we give our children. Since school year has already started the food we give our kids or the snacks they buy outside our homes should be our utmost concern and that, I am sure, no parent would take for granted.

But do we really know what healthy food and snacks are?

An apple has been too common and expensive and not homegrown. Why not guava? A slice of papaya with skin removed? Skinned ripe mangoes? Soft buko shreds? A banana? Or any other fruit in season. Fruits in season are the best. They provide us the exact nutrients our body needs during a certain season. Nature for millions of years has provided us with what it can in a particular place. Us being in the tropics, nature continues to provide us coconuts for its coco meat and water all year round; watermelons and mangoes too during summer. Mangoes, I read from a health book, contain a certain component that aides our body in maintaining cool body temperature during hot days; water melons, of course, have plenty of fluids and minerals. Guava, kamias and other citrus fruits become naturally abundant during rainy season; they provide us the vitamin C our body needs to fight colds and cough. Nature is a good provider, so use and eat fruits in season, the fresher the better.

If you are fond of imported fruits, those that you buy coming from Divisoria or elsewhere from other countries and continents, please think many times before you buy—why do grapes or apples still look fresh even if they weren't frozen coming to the Philippines, two or three weeks ferried across oceans from their origin of harvest? No offense to business traders, but don't you just wonder? Won't newly harvested fruits, especially the thin skinned and juicy ones, wilt in only three to four days?

Ang hirap mag-Inglis po..., lalo na kung malapit na ang lunch time. So Tagalog po muna tayo no, mga sirs and madams?

Tanong: Sino ang mahilig magpabaon sa inyong mga anak ng chicken nuggets? Hotdogs na pulang-pula? Nakalatang corned beef? Meat loaf? Tocino? Longganisa? Maling? Tuna? Burger? Ham? Cup noddles?

Kasi ito po ang madaling ihanda, di po ba? Mura na, madali pa.

And what do all the stuff I mentioned above have in common?

Bakit kahit limang taon nang naka-stock ang tuna, corned beef, meat loaf, at delatang ulam sa cabinet ay hindi pa nasisira kumpara sa kalulutong ulam, liban sa adobo (pwedeng magtagal ng dalawang araw na hindi naka-ref), ay sira na kinabukasan? Ang adobo ay may toyo, ang toyo at may asin, ang asin ay natural preservative—pero hindi nya kayang magpreserve ng maraming taon lalo na kung naka-expose ito sa hangin at kapitan ng bacteria. So, ibig sabihin liban sa maraming asin, may iba pang kemikal na nilalagay sa mga delata? Tama po ba o hindi?

Pero, bakit ang ham sa Prechutto (Italy), China at ng mga taga-Cordillera asin lang ay maraming taon itong kayang i-preserve—hanggang 10 years pa nga? Dahil ba malamig sa mga lugar na ito? Sa Cordillera nilalagay ang karneng may asin sa itataas ng bandang lutuan na kahoy na gamit upang mausukan ito, dahil ang usok o ang karbon nito ay nakakatulong magpreserve. Tinatakpan ng usok ang kasingit-singitang laman ng karne upang hindi gaanong mapasukan ng hangin at pagtirhan ng mga bacteria. Syempre, hindi pweding mabuhay ang bacteria sa walang hangin. Pangalawa, malamig kasi sa mga lugar na mga iyon, kaya kung nag-iisnow sa lugar mas matagal mape-preserve ang karne kaysa sa hindi.

Sa mainit na lugar ay maaari din magpreserve ng karne, yun nga lang hindi ito kasing tagal gaya sa malalamig na lugar ang bisa ng preservation. Ang asin kasi ang nag-aabsorb ng moisture o basa sa mga laman ng karne, kapag kaunti ang moisture, kaunti din ang tsyansa ng pagkasira. Ang tubig kasi ay natural digestant o decomposant o pampa-agnas. Kapag na-absorb na ng asin ang moisture at nahanginan, natural na mage-evaporate ang moisture at mananatili ang asin sa karne at lalong kakapit ang asin.

Para bang kapag kumkain ka ng preserved meat gaya ng ham, hotdogs, nuggets, meat loaf, daing na isda... di ba parang kumain ka ng mummified meat or fish? Or inembalsamong patay na hayop?

Parang nawawala yata tayo sa topic—prutas, tapos delata, tapos preservatives at asin?

What we feed ourselves, especially our children, is what we make of ourselves and them. Ang ibig sabihin po ay, kung ano ang ating kinakain ay yaon ang nasa ating katawan. Syempre, di po ba common sense? Ika nga, simple, kahit bata alam.

Ang sa akin lang, tanong lang po: Alin ang papakain nyo o ipapabaon nyo sa inyong mga anak? Yung karneng hindi kayang masira hanggang limang taon sa loob ng lata na madaling lutuin na puro preservative at asin, at prutas na galing ibang bansa na binyahe muna ng tatlong araw hanggang isang buwan at mukha lang fresh pa o native na prutas na lang kaya—o yung fresh na luto nyo na lang?

Our convenience? Our choice! Our children in later years may suffer.

Then we blame others, even God, but not ourselves.

*

PROBABLY GOOD FOOD BY CHEPHOT


Puso Burger

1 puso ng saging tinadtad

2 tokwang nilamas

1 sibuyas, tinadtad

2 butil bawang, pinisa't dinurog

½ kutsaritang paminta, durog

2 kutsarang toyo

1 kutsarang curry powder

3 kutsarang powdered milk

Mga 5 kutsarang harina, tantsyahin kung kumakapit ang lahat ng ingredients. Kung walang harina gumamit ng isang itlog at lumang pandesal o pan (pira-pirasuhin), yun problem solved!

Mix together and form into balls or patties and they're ready to fry. Or put in freezer for easy, ready frying later.

Gawa kayong sandwich, sweet and sour, bola-bola at misua, spaghetti balls, etc.


Taho Sarsyado

15 pesos taho, without arnibal and sakobe (three small plastic cups approx.)

2 kamatis, julienne cut (hiwain sa gitna at hiwain ng manipis pahaba ang dalawang hati)

Kurot na paminta

Kurot na asin

½ kutsaritang toyo

1 kutsarang butter o margarine (pwedeng wala nito)

Tanstyahin ang mantika

1 sibuyas, small

1 butil bawang

Igisa at iluto ng parang sarsyadong itlog. Oo nga no, bakit hindi na lang itlog at taho pa? Para unique! Pure protein less choles!


Adobong Tokwa (Oo inaadobo ang tokwa!)

4 tokwa, fried and sliced (square, triangle, circle kung kaya mo!; hexagon kung kaya mo rin!)

1 patatas na malaki, hiwang pang-adobo or baby potato/potato pearls (uso ngayon yan, di ba?)

1 pirasong dahon laurel

1 small can pineapple juice

1 kutsaritang brown sugar

Kurot na asin

Pengot na paminta

2 kutsarang mantika (any healthy oil—olive, palm, vegetable, magarine)

3 kutsarang cream (optional, kung mayroon lang o kung gusto mo)

Pakuluin lahat, including oil; covered, except fried tokwa. Kapag malambot na ang patatas, remove cover and simmer (ayaan sumingaw ang liquid). Turn off stove after a few minutes then add tokwa. Serve hot, tsyaaaran!!!


Okoy Kalabasa

½ medium na kalabasa, skinned and grated

1 sibuyas

1 butil na bawang

Gasakmal na malunggay leaves

2 fried and diced small tokwa

Tansyahin ang giniling na bigas hanggang parang kumakapit lahat ng ingredients. Kung walang giniling na bigas, harina will do.

Form into okoy patties, then fry. Serve with your favorite suka dip.

*

I will share delicious alternative meat food next time.

The recipes above are what I feed my children. Feed—no? Parang sa poultry. Sige, what I nourish my children with. I teach the kasambahay every time there is a new one—lagi silang umaalis kasi. Ako hindi ko idi-deny na may kasambahay kami ha!

Kayo, nag e-aircon?

Eat good and live well.


[About the author. Marcial Tayag Caniones, a Political Science graduate is assistant manager at the Community Extension Services Office of Clark Development Corporation. He was born on the 10th of July in 1965, became vegetarian when he was 24 years old, started serious reading when he was 32, and began writing at 39. He admits to being ugly but claims to ooze with sex appeal.]

-Posted: 9:01 AM 6/5/12 | More of this author on eK!
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