Cook and Brew.

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Ingredients:
1 can 234 g Del Monte Fresh Cut Pineapple Chunks, drained (reserve syrup)
1/2 Kg pork kasim, cut into chunks
8 cloves garlic, crushed
1/2 cup water
3 Tbsp soy sauce
3 1/2 Tbsp brown sugar
1/8 tsp dried oregano (optional)
2 Tbsp Del Monte Red Cane Vinegar
1 pc laurel leaf
3 Tbsp tausi (salted black beans)
Procedure:
1. Combine pineapple syrup with other ingredients except pineapple chunks. Cover and simmer over low heat for 40 minutes or until pork is tender, then simmer uncovered for about 10 minutes.
2. Add Del Monte Fresh Cut Pineapple Chunks. Allow to simmer for another 5 minutes.

Other Notes:
Make 6 servings

Lusog Note:
Rich in Niacin – promotes normal digestion and healthy skin

Source: Del Monte Kitchenomics Cookbook Volume III

Sorry, no uploaded pic. This is my first ever successful dish hooked from a recipe book. It’s my first achievement and I myself was proud and more than satisfied of the outcome. How I wish I should’ve taken a picture of this.

I really find this Kitchenomics Cookbook fascinating and rookie cook-friendly. It provides pictures of the dishes so more or less, you’ll have a glimpse of how the dish should look like. The steps are complete and are easy to follow. It also includes nutrition notes…perfect for those diet-conscious buffs.

This process sets the color of vegetables, lets you easily peel fruits such as onions, tomatoes, plums, peaches and slip the skins off nuts such as almonds, and prepare vegetables for canning or preserving.. The food does not cook all the way through. It’s just partially cooked in boiling water for a minute or so, so crisp texture is preserved.

I could say that Asher, at this stage, is a vegetarian kid. He loves eating mashed squash, soyote, eggplant, carrots, broccoli, stringbeans, potato, malunggay, spinach and saluyot leaves and even those uncommon vegetables that we have on our Dinengdeng dish like the green spaghetti-like “alukon”. What he abhors eating are any meaty texture – pork, beef or chicken. At first, I got worried because he may not be taking in enough protein and other key nutrients but my research in parenting books says that “vegetarian kids can be very healthy, as long as you keep these few simple rules in mind”:

1. Dairy foods (such as milk, eggs, cheese) are great source of protein.
2. Whole grains have lots of proteins, too.
3. Variety of beans,nuts, legumes, and some soy foods together with whole grains cover the baby’s protein requirements.
4. Serve a vitamin C–rich food (which boosts iron absorption), at every meal to make sure the toddler makes the most of the plant-based iron he’s eating. Plant-based iron (called non-heme iron) is not as easily absorbed by the body as animal sources of iron (heme iron).
5. Milk intake should be carefully regulated for vegan kids. While milk is packed with calcium, vitamin D, and protein..it has no iron. So if a vegetarian kid bottoms up just milk, he’ll not go hungry for solid foods in meals that contain iron and many other nutrients. Instead, if he clamors for more milk, serve him some enriched soy milk – which contains iron.

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