What to do before, during and after the flood?

Don’t wait for another flood to learn what to do.  Now, before the flood, it is time to learn.  Let's first be informed of the different types of flooding.



Flooding can be divided into different categories according to their duration:

1. Slow-Onset Floods

Slow-Onset Floods usually last for a relatively longer period, it may last for one or more weeks, or even months. As this kind of flood last for a long period, it can lead to lose of stock, damage to agricultural products, roads and rail links.

2. Rapid-Onset Floods

Rapid-Onset Floods last for a relatively shorter period, they usually last for one or two days only. Although this kind of flood lasts for a shorter period, it can cause more damages and pose a greater risk to life and property as people usually have less time to take preventative action during rapid-onset floods.

3. Flash Floods

Flash Floods may occur within minutes or a few hours after heavy rainfall, tropical storm, failure of dams or levees or releases of ice jams. And it causes the greatest damages to society.

Flooding can also be divided into different categories according to their location:

1. Coastal Floods
Coastal Floods usually occur along coastal areas. When there are hurricanes and tropical storms which will produce heavy rains, or giant tidal waves created by volcanoes or earthquakes, ocean water may be driven onto the coastal areas and cause coastal floods.

2. Arroyos Floods
A arroyo is river which is normally dry. When there are storms approaching these areas, fast-moving river will normally form along the gully and cause damages.

3. River Floods
This is the most common type of flooding. When the actual amount of river flow is larger than the amount that the channel can hold, river will overflow its banks and flood the areas alongside the river. And this may cause by reasons like snow melt or heavy spring rain.

4. Urban Floods
In most of the urban area, roads are usually paved. With heavy rain, the large amount of rain water cannot be absorbed into the ground and leads to urban floods.


Here, in the Philippines, we get the weather forecasts and warnings from Philippines Atmospheric, Geophysical and Astronomical Services Administration (PAGASA).  So, we must always tune-up to the news on TV or better yet, check the PAGASA site.


Here's the three latest color coding scheme of the Community-Based Flood Early Warning System (CBFEWS) under the United Nations Development Program (UNDP) project.


1.  YELLOW WARNING means heavy rains, measuring from 7.5 to 15 mm, had been observed in an hour and are expected to continue in the next two hours.  Residents are advised to monitor the weather condition and watch out for the next warning through various news channels because this much rain can cause flooding in low-lying areas and communities near river channels.

2.  ORANGE WARNING means intense rains, measuring from 15 to 30 mm, had been observed in an hour and are expected to continue in the next two hours.  Residents in high risk areas are advised to be alert and to get ready for possible evacuation due to the threat of floods.

3.   RED WARNING means that rains measuring more than 30 mm had been observed in an hour and are expected to continue in the next two hours.  Residents from low-lying areas and those near river channels are urged to evacuate immediately for serious flooding is expected.




CHECK LIST FOR EMERGENCY KIT
It’s a good idea to have a basic kit ready at all times. This kit should comprise the items
below.
• first-aid supplies
• torch/flashlight
• battery operated portable radio
• spare batteries for radio and torch
• gloves
If you live in the province you may have to move livestock, machinery, pumps, irrigation
equipment etc to high ground. Prepare by knowing the flood heights that affect your
property and knowing where higher ground can be found. Remember that higher ground
may become isolated with rising flood water. If you are likely to be isolated by flood
waters, paint the name of your property on the roof in large letters.  And if you live in the city, mostly the vehicles are affected, be sure to know where's the highest place in your area.


Here's the list of FLOOD SAFETY RULES:


BEFORE THE FLOOD:
Find out how often your location is likely to be flooded.
Know the flood warning system in your community and be sure your family knows it.
Keep informed of daily weather condition.
Designate an evacuation area for the family and livestock.
Assign family members instructions and responsibilities according to an evacuation plan.
Keep a stock of food which requires little cooking and refrigeration; electric power may be interrupted.
Keep a transistorized radio and flashlight with spare batteries, emergency cooking equipment, candies, matches and first aid kit handy in case of emergency.
Store supplies and other household effects above expected flood water level.
Securely anchor weak dwellings and items.

WHEN WARNED OF FLOOD:
Watch for rapidly rising flood waters.
Listen to your radio for emergency instructions.
If you find it necessary to evacuate, move to a safe area before access is cut off by flood waters.
Store drinking water in containers, water service may be interrupted.
Move household belongings to upper levels.
Get livestock to higher ground.
Turn off electricity at the main switch in the building before evacuating and also lock your house.

DURING THE FLOOD:
Avoid areas subject to sudden flooding.
Do not attempt to cross rivers of flowing streams where water is above the knee.
Beware of water-covered roads and bridges.
Avoid unnecessary exposure to the elements.
Do not go swimming or boating in swollen rivers.
Eat only well-cooked food. Protect leftovers against contamination.
Drink clean or preferably boiled water ONLY.

AFTER THE FLOOD:
Re-enter the dwellings with caution using flashlights, not lanterns or torchers. Flammables may be inside.
Be alert for fire hazards like broken wires.
Do not eat food and drink water until they have been checked for flood water contamination.
Report broken utility lines (electricity, water, gas and telephone) to appropriate agencies authorities.
Do not turn on the main switch or use appliances and other equipment until they have been checked by a competent electrician.
Consult health authorities for immunization requirements.
Do not go in disaster areas. Your presence might hamper rescue and other emergency operations.




ARTICLE CREDITS:

http://library.thinkquest.org/03oct/02054/floodtype.htm
http://www.pagasa.dost.gov.ph/pressrelease.shtml
http://www.thepoc.net/thepoc-features/what-on-earth/what-on-earth-features/16673-monsoon-rains-flooding-manila-luzon.html
http://kidlat.pagasa.dost.gov.ph/genmet/floods/safety_rules.html
http://www.em.gov.au/Documents/What%20to%20do%20Before,%20During%20and%20After%20a%20Flood.pdf

Climate Change in Metro Manila

Chest-deep water greets commuters on Araneta Avenue in Quezon City 
early Tuesday morning as heavy rains continue to submerge 
many parts of Metro Manila and nearby provinces.  
 Photo Credits: GMA News

I tried to calculate everything of what just recently happened here in Metro Manila, including some parts in the Northern Luzon, that made a big impact to the hearts of every Filipinos, worldwide.  I am concerned that we're already experiencing severe climate changes.  Those changes perceived is what we call Global Warming, simply the result of a normal climactic swing in the direction of increased temperature.

We had vehemently hot temperature that occurred in the whole summer.  I never experienced a long summer of extreme heat from the previous years.  Metro Manila was even called an "Urban Heat Island" from an article.  Due to increased heat last summer, many had reportedly experienced heat exhaustion or even the worst, heat stroke.

Related Article: Hottest day of the year in Metro Manila

This past few weeks, we've been experiencing from intermittent rainfalls to incessant one.  At first, it was due to the typhoon, Gener that brought strong winds but minimal rains.  Even, if you have an umbrella, it will never give protection because of the strong winds.  But, just this last week, August 6 at around 9 p.m. Monday, the Philippine Atmospheric, Geophysical and Astronomical Services Administration (Pagasa) upgraded rainfall alert from green to red over Metro Manila, as the “habagat” (southwest monsoon) continued to bring heavy rainfall in metropolis that lasted by Friday.


Here's a video from GMA NEWS of the flooded areas brought by Southwest Monsoon:




Could you imagine, it's not even a typhoon, but it brought tremendous rainfalls that caused severe floods to every places in Metro Manila and even some parts in the near provinces.  This is a real scenario for a climate change.  Global warming is really happening nowadays.  We can't blame the Earth for this to happen, but it's really is now.  We have been not so good to the environment.  And, added to that the urbanization of every places.

You shouldn’t think that what you do doesn’t matter, because we can all do something for the world.  Let's help by first improving ourselves even in the simplest way we can contribute for the betterment of our environment.

Sauteed Mung Beans with Pork Chicharon

I passed along the shop of Baliwag then, it made me salivate just by looking at their pork chicharon.  I went home with it and ate 2 pieces.  But, guilt striked me.  I am on a diet!  So, I decided to make a dish with it, in a healthy way.  A dish very known on every tables of Filipinos...  Ginisang Monggo or Sauteed Mung Beans.

Mostly this dish is cooked either with shrimps, fish and pork meat.  Some, will add grind chicharon.  But, for my version, as I don't have the other ingredients above, only the chicharon.  I made Chicharon as its main ingredient.

Ingredients:

*Chicharon (keep its own form)
*Mung Beans (monggo)
*Eggplant, chop
*Bitter melon leaves (ampalaya leaves)
*onion and garlic
*finger chili pepper (sili haba)
*tomatoes, chop
*fish sauce (patis)

Mung Beans preparation:
*For 6 mugs of water, add mung beans.  Then, let it boil.  Add more water when needed.  Stir occasionally.
*When it's cooked, set aside.

1.  Saute onion and garlic.
2.  Add tomatoes.  Cook until light brown.
3.  Add 1 mug of water.  Let it boil.
4.  Add the chopped eggplants. Boil for a minute.
5.  Add the cooked mung beans.  Just add more water if needed.
6.  Let it boil for awhile.until the mung beans makes the soup thicker.  When it thickens, let it simmer.  Add
     water if you desire for more soup.
7.  Add fish sauce to taste.  Stir.
8.  Lastly, add the amapalaya leaves.  Let it simmer for a minute.
9.  Serve while it's still hot!

Sinigang na Baboy sa Gabi (Pork in Sour Soup with taro)

It was raining hard that day.  That's why, it made me craved for 'sinigang' (sour soup) dish.  This kind of dish is very popular to Filipinos.  We definitely serve this at home mostly every rainy season or just plainly when we feel like it.  And, this can be seen in every menu of Filipinos' Restos or carinderia..

Here's how I do it:

Ingredients
*half kilo of pork meat (i most prefer the belly part)
*2 tomatoes, 1onion, garlic
*6 string beans (sitaw)
*1 big eggplant (talong)
*1 tie of river spinach (kangkong)
*4 small taro roots (gabi)
*3 finger chili pepper (sili haba)
*tamarind (sampalok) or 1 pack powdered tamarind
*fish sauce (patis)

1.  Boil 5 mugs of water with pork meat, tomatoes, onions and garlic.
2.  When it boils for 5minutes, add the taro roots. (If you want a thicker soup, add more taro roots) Keep it  
     boiling for 5 minutes then let it simmer.
3.  When you see the pork is getting tender and the taro roots are making the soup thicker.  Add the string  
     beans, finger chilis and eggplant.  Keep it simmer for awhile until the veggies are moderately done.
4.  Add the tamarind or the powdered one upon your taste.
5.  Then, fish sauce and salt to taste.  Keep it simmer.
6.  Lastly, add the river spinach.  Simmer for a minute.  Then, you're done!
7.  Serve it together with fish sauce and sili labuyo.

*Add more water if needed especially in making the pork's meat tender.

Pinoy Tuna Penne Pasta with Eggplant and Dried Herring

Prior making this, I was watching a segment on TV about a tuna recipe for pasta.  So,  it made me craved to make my own version.  On TV, they made it on a white sauce.  But, as I don't have the ingredients for making the white sauce.  I decided to make this...

"Pinoy Tuna Penne Pasta"

It's a Pinoy version because of the ingredients.  Like, the famous tuyo (dried herring) and patis (fish sauce).  And, the vegetable is the common organic "small" eggplant sold in the public market.  Added with the main ingredient of the canned Tuna which is from the brand of Century Tuna.  One of the popular canned tuna brand in the Philippines.  

Ingredients

*Penne Pasta 400g (use half)

*1can of century tuna (prefer with oil)

*2dried herring 

*grapeseed oil or olive oil

*2eggplants

*2tomatoes

*onion and garlic

1.  Cook pasta according to the package' direction.  Make it "al dente".  Then, set aside.

2.  Saute onion, garlic and tomatoes with grapeseed or olive oil until it turns to light brown.

3.  Add the chopped eggplants and stripped bits of dried herring.  Don't over fry the eggplant.

4.  Add the canned tuna with its oil.  I prefer the hot and spicy variety of the century tuna.  But, if you don't like the spicy one, use other variant with oil.

4.  Add some oil, if needed.

5.  Add the Penne Pasta.  Mix them thorougly.

6.  Lastly, add some drops of fish sauce to taste.  Then mix it again thoroughly.

7.  You're done!  Serve it while it's hot!  

Creamy Fettuccine Alfredo with Chicken

When talking about Pasta, my most favorite, is the one with white sauce.  It never fails me to invent my own pasta dishes whenever, I am craving for it.  It also has been a wonder to me what's the exact difference of these two white sauces:  carbonara and alfredo.

Well, here are some of the facts, I've gathered:

1. A white sauce, Alfredo is made from butter, parsley, heavy cream and minced garlic. Carbonara is made from pecorino romano, eggs, black pepper and guanciale.
2. Alfredo is often mixed with ingredients like parsley, shrimp, garlic and chicken.
3. Italian restaurant owner Alfredo di Lello is credited with ‘Alfredo sauce’. It is said that he made the first Alfredo sauce in 1914.
4. It was during the mid 20th century that Carbonara pasta sauce became famous. The name carbonara is derived from the Italian word for charcoal. It is also said that this pasta was first made for Italian charcoal miners. Another version says that the Carbonara pasta sauce was originally made over charcoal grills.
5. carbonara sauce may come a bit chilly than the alfredo sauce because of the presence of black pepper.
Read more: Difference Between Alfredo and Carbonara | Difference Between | Alfredo vs Carbonara http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-alfredo-and-carbonara/#ixzz1vgVXhUEv

So, upon more reading about it, I've learned that when it's a Carbonara sauce, it should always be with bacon or ham when cooking.   Traditionally, its' sauce is not creamy, noodles are just coated with eggs and parmesan cheese. 

More about Alfredo Sauce:

Alfredo sauce is a white sauce which is often used to accompany pasta dishes. Traditionally, it was made with butter and Parmesan cheese, but more modernly, and especially in the United States, alfredo sauce also includes heavy cream. In many parts of the world, Alfredo sauce is prepared separately from the pasta, and it is sometimes also available for sale in jars at stores.

In Italy, the country where the inspiration for the sauce can be found, Alfredo sauce is not made separately from the pasta. Instead, the ingredients are added to the pasta individually and the whole mixture is tossed to coat the pasta. Both methods are perfectly acceptable, and you can find directions below detailing each technique. Fresh Alfredo sauce made with fresh ingredients is preferable, and very easy to make, so cooks should resist purchasing it in a jar.

The core ingredients of Alfredo sauce are high quality salted butter, heavy cream, and freshly grated Parmesan. Variants include additions like pepper, nutmeg, and parsley. Outside of Italy,Alfredo sauce is often combined with proteins such as chicken, or vegetables. The quintessential dish with Alfredo sauce is fettuccine Alfredo, made with extra-thick fettuccine noodles drenched in the rich, creamy sauce. This dish is a stock offering at many Italian restaurants. ---Wisegeek

Now, I hope, we all know what differs them.  For my love of pasta with white sauce... Here's my own recipe of Fettuccine Alfredo with Chunky Chicken.  

Ingredients:

Noodle pasta (spaghetti, linguine, fettuccine) 400kg

Campbell's Cream of Mushroom 1can

Evaporated Milk  1can

Nestle All-Purpose Cream 1pack

Mushroom bell button, sliced 1can

Cheese, grated 1pack 

Garlic, minched

Chicken meat strips

"Al dente" 

Preparation

Pasta Noodles

1. Prepare the pasta (fettuccine noodles) based on the package instruction.  Preferably "al dente".  Set Aside.

Alfredo Sauce 
2. Fry the chicken strips until slightly brown.  Set Aside.

3. In a sauce pan, saute garlic with olive oil. Add the sliced mushroom.

4. Add 1 can of Campbell's cream of mushroom soup with 1 can of water.

5. Add the Nestle All-purpose cream and the evaporated milk.  

Mix them well.

6. Add the half of the grated cheese for saltiness.  Set aside the other half for garnish on top. 

  Keep on stirring.

7.  When it boils, add the fried chicken strips.

8.   Seasoned with a lil' bit of salt and pepper.   (Salt is not necessary when you think the salty taste is enough.)
Keep on stirring until it boils.

                                  Set aside the sauce.

9.  Serve the sauce and noodles separately. Top with grated cheese or parmesan cheese.. 

***  You can add more water if you desire for more sauce.  

ENJOY!  

Philippines' can vote for Jessica Sanchez!

I'm sooo happy I was able to vote for Jessica Sanchez by calling +18664365705! If you are a GLOBE subscriber, you can do this for free! Ain't that great?! Here are the other numbers to be called, +18664365703 and +18664365707. Call na and vote! :)

I know she'll make it as American Idol for Season 11...  Hurrah for you, Jessica!  You are a Pinoy's pride!  

Dong Bei: The best Kuchai Dumpling in Metro

Mostly, I love going out for a food trip alone.  It makes me enjoy the fact that I can eat whatever I want without any hesitations and limitations. That's the time when I crave for something to munch that only my mood for food gluttony can satiate.  But, of course, dining out with my loved ones is a great moment to enjoy and cherish. Whenever, I am in Manila area, it never fails my mood to visit my favorite food galore area, the Chinatown.  

So, I craved for kutchai (chinese chive) dumpling that day.  Since, I was near the area where I had an appointment.  I directly went to Dong Bei.  I first heard about them way back 2009, since then, I've been a fan of their kutchai dumpling.

Dong Bei in Chinatown, is a small Chinese food shop, located in Yuchengco St. or formerly Nueva St.  The first time I went there, I kinda' lost my way.  So, for you to find it easier...  

Here's my direction:

*Go to the landmark, Binondo Church.

*As you face the church, go to the LEFT side street of the Church. (small corner)

*Walk straight.

*Look straight and you can already see the sign of Dong Bei.  

if

*You go to the RIGHT side street. (facing the Binondo Church)

*Walk straight and Stop from the intersection.  You can see the Cafe Mezzanine in the right from the intersection.

*Go to the LEFT of the intersection.

*Walk straight until you see a sign of Dong Bei in your RIGHT side.

As you enter the shop, you can see on the right corner table, some staffs making the dumplings' glutinous skin or cover.  For me, it's better that they prepare it there than inside their kitchen which is kinda' dark.  At least, the customers can see how they prepare it.  The downside too, is that the shop is kinda' old and have poor maintenance.  Well, what do we expect from a Chinese small restaurant?!  Especially, that they were from Dong Bei (a guess coz' that's the name of their shop), a province that's somewhere in Northern part of China.  Local foods that made from a native or local chef is an exciting food adventure for me.  It is where you can taste something different and exotic.  Well, as I always say, I am not a picky eater.  It seems to me that it's still very safe to eat there.  Since, they make their dumplings fresh daily.  They also offer numerous dishes based on their wall menus which is kinda' old and never been replaced for ages.  Whenever, I visited their shop, I always have my orders for takeaway.  So, there's no time to taste the other foods they offer.

Kuchai or Kutchai (Tagalog) Chinese Chive (English) Kutsai or Kieu-tsai (Chinese)

Kuchai dumpling is a very sumptuous dimsum for me.  For me, Dong Bei has the best Kuchai dumpling that I've had tasted.  I love the skin which is not so thin and thick.  While the stuffed inside is kinda' tasted creamy.  I guess, they put a little coconut milk on it.  I don't know, but that's just my guess.   :)

The Dong Bei have the pork dumpling and the kuchai one.  It can either be steamed or fried.  It's 100pesos for a pack of 14 pcs. of dumplings.  Not bad for the price right!  

They even sell frozen ones...  So, if you want to stock your fridge with their dumplings, be sure to buy for it.  Anytime you crave for it, you can have it right away. :)

References:  

Photo - http://userealbutter.com/2010/03/03/stir-fried-chinese-chives-and-pork-recipe/

Miracle Fruit or Calabash Tree (Cujete)

Around the year 2007, my Dad who was formerly working in North Cotabato, brought to our home in Aklan,this Calabash Tree or commonly called here Miracle Fruit.  I don't exactly know the reason why they call it Miracle Fruit.  I guess, it is because of its healing wonders that most people who religiously taking this as a herbal supplement have many great news about this tree.

CALABASH TREE

Common name : Krabasi, kalebas, huingo are some of the common names of calabash tree.

Ethnic names : jicara(Spanish), luch in Maya.

Scientific Name : Crescentia cujete

Origin : It belongs to the family of Bignoniaceae (Bignonia family) and also it is known to originate from Central America.

Appearance : Calabash Tree is a small evergreen tropical tree which can grow up to a height of 25 feet and produce fruits up to 25 cm in diameter. It has simple leaves and the bark of the tree is rough. The fruit is large, hard and green in color and takes about six months to ripen. They cannot be eaten but can be used for various ornamental purposes. The fruits are pollinated by bats and they develop from the trunk of the tree. The seeds of the fruit are flat, small and are embedded in the pulp.

My Dad planted three seedlings at our backyard.  Those trees of Miracle Fruit grew and bear fruits all the time.  Actually, we don't really mind this tree even the fruit, because it is kinda' far from our house.  Many passers by in that part of our area, in which is still not walled, are harvesting the fruits.  We even saw some broken branches.  We guess that some of the people there, already knew what they can get from it.  Because, my Dad, been telling many people there about its popularity in Mindanao.  What it can do to their illnesses and the other miraculous healing properties you can get.  As to many testimonies from his colleagues also were telling him in Kidapawan.

In those two photos, the person in it, is my dad.  I accompanied him to harvest some of the fruits.  We planned to make a concoction of Miracle fruit that day.  Actually, my dad is into naturopathic medicine and an organic food fanatic.

Uses

Folkloric
• In India, used as a pectoral, the poulticed pulp applied to the chest.
• In the West Indies, syrup prepared from the pulp used for dysentery and as pectoral.
• In Rio de Janeiro, the alcoholic extract of the not-quite ripe fruit used to relieve constipation
• For erysipelas, the fresh pulp is boiled in water to form a black paste, mixed and boiled with vinegar, spread on linen for dermatologic application.
• The bark is used for mucoid diarrhea.
• Fruit pulp used as laxative and expectorant.
• In the Antilles and Western Africa, fruit pulp macerated in water is considered depurative, cooling and febrifuge, and applied to burns and headaches.
• In West Africa, fruit roasted in ashes is purgative and diuretic.
• In Sumatra, bark decoction used to clean wounds and pounded leaves used as poultice for headaches.
• Internally, leaves used as diuretic.
• In the Antilles, fresh tops and leaves are ground and used as topicals for wounds and as cicatrizant.
• In Venezuela, decoction of bark used for diarrhea. Also, used to treat hematomas and tumors.
• In Costa Rica, used as purgative.
• In Cote-d'Ivoire, used for hypertension because of its diuretic effect.
• In Columbia, used for respiratory afflictions.
• In Vietnam, used as expectorant, antitussive, laxative and stomachic.
• In Haiti, the fruit of Crescentia cujete is part of the herbal mixtures reported in its traditional medicine. In the province of Camaguey in Cuba, is considered a panacea.
• In Panama, where it is called totumo, the fruit is used for diarrhea and stomachaches. Also for respiratory ailments, bronchitis, cough, colds, toothaches. headaches, menstrual irregularities; as laxative, antiinflammatory, febrifuge. The leaves are used for hypertension.
Others
• In some countries, the dried shell of the fruit is used to make bowls and fruit containers, decorated with paintings or carvings.
• Used in making maracas or musical rattle..
• In Brazil, the fibrous lining of the fruit is sometimes used as a substitute for cigarette paper.

• A favorite perch for orchids.                                                                                                                              

                                                                                             

How to prepare a concoction of Miracle Fruit:

1.  Saw the shell of the fruit on opening it because it is really hard.

2.  Scrape the inside contents (white pulpy texture).

3.  Squeeze all what you got from it.  While squeezing, its juices are coming out.

4.  When you think all of it had been squeezed out and the pulps became refined, cook it under low heat.

5.  Stir it continuously and after a few minutes you will see that it is becoming color black.

6.  When it boils, wait for another 15minutes.  Stir continuously.

7.  When the cooking time is finished, set it aside to cool down.

8.  Use a clean white cloth in separating the solid sediments from the liquid. (Don't throw the solid sediments)

9.  Put the concocted juice in a container and another container for the solid sediments, keep it both cool in the fridge.

The taste of the concoction is bitter-sweet, you can play with the taste by mixing another juices or just plainly honey.  For a better taste, gather the mature fruits because it is more tastier, its sweetness is more palpable.  The younger the fruits are, the more bitter taste you can get!  

The solid sediments can be used as lotion when you have some skin problems or irritations.  Just be aware of its smell.  It has a foul smell effect when been dried in your skin.  So, just apply it at bedtime or when you are just at home.

Only me and my Dad is taking this concoction as a herbal supplement.  Whenever there's an available matured fruit, we make sure that we can make another concoction out from it.  My Dad drink it every after meals for 30cc each and I only take it before bedtime of 60cc, using a 30cc medical measuring cup.  It doesn't matter when and how much you can take a day but, of course, be cautious.  There's no harm yet recorded and it's only a fruit.  

Self-testimony

When I tried it for the 1st time, it has a cleansing effect on me.  Good thing, I take it before bedtime.  So, everything went out in the morning when I woke up.  Since then, I see to it whenever this concoction is available, I can have it.  

References:

   - http://www.fruitsinfo.com/calabash-tree-tropical-fruits.php

   - http://www.stuartxchange.org/Cujete.html

   - http://www.pharmasi-instrument.com/images/30ml%20cups(2).jpg

Mei Sum or MYX Restaurant: Cheung Fan and HK style Fried Noodles

Cheung Fan is one of my fave Chinese food which I definitely always crave for.  Cheung fan in English term which is rice (noodle) roll or to some is steamed rice roll.  A Cantonese dish which is commonly served with the other dim sums in around Southern China, Macau and Hong Kong.   This is a roll of rice noodles filled of either shrimps, beef, pork, vegetables or other ingredients but in my experience, I've only tasted the shrimp and beef versions.     Those photos above are both Cheung Fan, at the upper left photo is their dine-in fried Cheung Fan with shrimps while the upper right photo is their Steamed Beef Cheung Fan.  What I love about it especially the one sold in Myx Restaurant or now Mei Sum is their combination of sauces for this dish.  Unlike to some restaurant who also serve this dish even for the fried one is just plainly soysauce.  The Mei Sum Restaurant mixes the combination of soy sauce, Chinese sauce, and peanut butter as sauce for their fried Cheung Fan.  I even ask the staff preparing my Cheung Fan to add some chili sauce.  For their, steamed beef Cheung Fan, it is Chinese soy sauce (kinda' sweet).

Mei Sum or formerly Myx Restaurant is located in Binondo, Manila.  Just a little walk from the building who sell jewelries in Sta. Cruz.  They have this counter outside, along the side of the street, just in front of their restaurant.  They serve there take-out dim sums, fried cheung fan, HK fried noodles, egg tarts and other pastries.  I am always their "suki" for Cheung Fan.  But, this recently when I've tasted their HK fried noodles, it never fails to be included in my take-out order.  

 As what you can see in this photo, it looks like a simple HK fried noodles.  But, no!  There's this certain taste that I love about this.  It's kinda' sweet and spicy.  Added with cabbage and sesame seeds, even without any more ingredients, it's perfect!   The price which is very affordable for a serving which is good for two persons, who will not love this?!  Well, try it to believe it.

My rating for Mei Sum or formerly Myx Restaurant's HK fried noodle and fried/steamed Cheung Fan is perfect 10 from 1-10.  There's this one dim sum, I've tasted that made me not order it again is their pork spareribs, it was not what I expected.  Their is kinda' hard not like the other restaurant which is really tender.   I still go for David's Tea House for that and their yummy soya milk drink.   But, all in all, with the other dishes, Mei Sum or Myx Restaurant is highly recommended.  My rating for their establishment is 6 out from 1-10 because they still have some minor sanitary issues.

By the way, just last month, when I visited there for dine-in with my parents, they gave us free dessert of ice cream in cone.  How generous of them!  Well, the best things in life are free... :)

More Photos:

  

Hottest day of the year in Metro Manila recorded today: Heat Exhaustion and Heat Stroke

Just today, this afternoon, I was asking my sister if it was really hot, even we were inside our house because I was just feeling hot.  And, she said, it was just the same as the past few days temperature for her.  I assumed it was just me...  So, I stayed the whole afternoon in my room with full blast of A/C.  Even my dog accompanied me in my room.  We slept the whole afternoon and woke up by past 7pm.  LOL.

After waking up, I opened the TV and watched some local news.  And, that's the time I knew that this afternoon was the hottest temperature in Metro Manila according to PAGASA for this year.  The temperature was a scorching hot of 35.9 degress celcius.  

In this kind of temperature, many people are prone to heat stroke and heat exhaustion.  Typically, heat exhaustion can be experienced by many, especially who doesn't have A/C at home or those people walking or staying under the heat of the sun.


Heat exhaustion occurs when the body temperature increased to between 37 to 40 degrees Celsius.  That's the time when the levels of water and salt in the body begin to fall, which can cause a person to feel sick, faint and sweat heavily.  This should be treated immediately by placing the person in a cool place, give cool (not icy) water to drink, and removed some excess clothing.  If heat exhaustion will not be treated earlier, it will lead to heat stroke.


Heat stroke is when the core temperature of the body reaches above 40 degrees Celcius that's when the cells inside our body begins to break down and important parts of the body stop working.  Heat stroke in the other hand is an emergency medical situation because of life-threatening condition.  He will experience loss of consciousness, mental confusion and hyperventilation.  The person should be immediately sent in the ER.  While waiting for the ambulance or while transporting the affected person, be sure to make him cool by fanning, removed excess clothing and if conscious, by giving cool drinks.  If this will be left untreated, organ failure and brain damage will occur.

Who are at risk?
-  Health conditions with chronic illnesses of the heart or lungs.
-  Overweight or having difficulty moving or lack of physical fitness
-  young children (ages below 4years old)
-  elderly (ages over 65years old)
              Central Nervous System (CNS) of young kids are not yet fully developed while on the elderly is deteriorating.  In this, which makes their body less to cope with changes of their body temperature.  Both age groups usually have difficulty remaining hydrated, so increases their risks.


Prevention

• Be sure to stay out of the sun during the hottest time of the day.  If it can't be prevented, be sure to bring an umbrella or always walk in shaded areas.
• When parking, parked in a shaded part or if can't be prevented, don't stay there or leave anyone inside.
• Avoid extreme physical exertion.
• Cold or cool drinks should be easily available, but avoid drinks that contain caffeine and alcohol.
• Eat fruit with a high water content.
• When feeling hot, take a shower.
• Sprinkle water over your skin or clothing, or keep a damp cloth on the back of your neck.
• Keep your environment cool.

Here in the Philippines, it's always fun especially in summer days.  We, Filipinos know how to handle extreme heat of the sun.  By going to beaches if out of town;  Window shopping in the mall, just to cool us up by the mall's A/C;  Having halo-halo, which can be found anywhere even on the streets;  Taking shower 3 times a day;  Children making their version of swimming pool by being resourceful.

Just a friendly reminder...  Let's just be cautious of the heat of the sun eventhough summer is full of FUN.  ;)

Philippines' Famous Street Food

This is the famous "ISAW".

I have to admit that i'm not a picky kind of person when it comes to food.  But, of course, i'm still making sure that what I eat is clean.  :)

Filipino Nurse MEME: What we really do version

As i've seen it everywhere in Facebook, I tried to make a Filipino Nurse version.  Just for fun! :)
Let's see if this becomes viral.  LOL