Fresh, light, cleansing
Non-stop feasting, drinking and merry-making marked the last two weeks of 2010, leaving our bodies abused and battered inside and out. It definitely is the right time for change; better sleeping habits, more efficiency at work and a more varied diet.
As the year starts, our systems cry out for help. Detoxification, or flushing, is one of the most often recommended ways to get rid of the oils, fats, sugars and other poisons we ingested during the holidays. There are many ways to detox, some involving huge sums for a weekend at a spa. A simpler, cheaper way is to detox at home.
Start the process by drinking plenty of fluids, ideally plain water, to eliminate toxins and at the same time stop food cravings. Drink a glass of water slowly; by the time the water’s gone, the craving will have disappeared as well.
Eliminate temptations by giving away all the cakes and pastries. Fill the fridge instead with fresh fruit. Bananas, pineapple, apples, watermelon, oranges, honeydew melon and papaya are high in fiber yet sweet enough to satisfy any desire for sugar.
Vegetables are also great, whether munched raw, mixed in salads, lightly sautéed, steamed or floating in broth. They provide bulk and give a feeling of fullness.
To supply protein during detox, nothing beats fish. And to maximize the benefits of fish during this period, we suggest several recipes combining fish with a super vegetable, ampalaya or bitter melon.
Fish paksiw with ampalaya – In a pot that is not too deep, or in a wok, boil one cup of water with ½ cup vinegar. Add 2 cups very ripe tomatoes (whole if small, halved if large), ½ cup sliced onions (with leaves, if using native variety), 4 crushed garlic cloves, 1 tbsp grated or sliced ginger, 5 pieces long green chili peppers about 20 whole peppercorns and 2 cups of sliced ampalaya, A boullion cube could also be added, if desired.
When the tomatoes look kinda mushy, turn down the heat and carefully arrange the fish on the vegetables. If the fish are small, use them whole. Large fish should be gutted but with scales left intact. Cover the pot or wok and simmer for five minutes. Salt to taste, cover again and simmer a few more minutes until done.
Fish with ampalaya and tausi – For this recipe, one may use leftover fish fillet, steamed fish or breaded fried fish. In a very hot wok, stir-fry crushed garlic, sliced onions and ginger until slightly wilted. Add rinsed salted black beans (tausi) and one boullion cube with 1 cup water in which 1 tbsp of cornstarch is dissolved. Stir well until thickened, then add ampalaya and stir just until the vegetable slices change color. Add the fish, stir to coat with gravy, and turn off the heat. Sprinkle with sesame oil before serving.
For this recipe, one may substitute oyster sauce for tausi, and add sliced green and red pepper for color.
Ampalaya-fish relleno – Cut ampalaya crosswise into slices ½ inch thick, then scoop out the seeds and white pulp, leaving only the dark green flesh and rind. These are the rings to be stuffed with fish filling.
If using leftover fish, remove all bones and scales and flake the flesh. Or use canned sardines, the type labeled mackerel in natural oil. If using fresh fish, debone and mince the flesh. Canned fish should be drained and mashed with a fork. Mix in finely chopped onions, kintsay or celery leaves, ground black pepper, minced carrots, bread crumbs and lightly beaten egg. The aim is to achieve patty-like consistency. Spoon stuffing into the center of the ampalaya rings.
The stuffed ampalaya should be dredged with flour, then dipped in beaten egg, and coated with breadcrumbs. Panfry, not deep-fry, in vegetable oil until both sides are light golden brown. Serve as a side dish or main course with bottled sweet chili sauce. – Article courtesy of Manila Bulletin
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