PANSALT® Recipes

 
 
Sexy Chef Shares Tasty & Healthy Recipes with PANSALT®:
 •  Thai Beef Salad with Pansalt®
 •  Cajun Shrimp with Pansalt®
 •  Chicken Tandoori with Pansalt®
 
PANSALT® Recipe from My Spoon:
 •  Grilled Vegetable Salad Topped with Chicken and Balsamic Vinaigrette
   
Kalusugan sa Kusina Tips & Recipes
 •  Low Sodium Fried Rice
 •  Low Fat & Low Sodium Chicken and Pork Adobo
 •  Low Fat & Low Sodium Embotido
 •  Low Fat & Low Sodium Chicken Potato Salad
 •  Low Sodium Pansit Palabok
 •  Low Fat & Low Sodium Spaghetti with Meatballs
   

Sexy Chef Shares Tasty & Healthy Recipes with PANSALT®
 
THAI BEEF SALAD with PANSALT®
   
The Sexy Chef Cafe, the country's leading health food delivery serves tasty and healthy dishes like Thai Beef Salad with Greenbeans. Instead of regular table salt Chef Barni Alejandro used PANSALT®, patented mineral salt with iodine that gives the same savory flavor without the harmful side effects.

Ingredients

1 ½  Sukiyaki
2 TSP  Olive oil
¼ CUP  Fresh lime juice
1 TBSP  Fish sauce
1 TSP  Sugar substitute
1 CUP  Fresh cilantro chopped
1 LBS  Greenbeans
1 TSP   PANSALT®      
   Freshly ground pepper

Heat grill or grill pan to high. Rub steak on both sides with 1 tsp. of oil and season with PANSALT® and pepper. Grill until desired doneness. About four minutes per side for medium-rare. Remove from heat and set on a cutting board for five minutes.

Whisk together lime juice, fish sauce, sugar substitute, cilantro in a large mixing bowl. Heat saucepan of salted water until boiling. Add beans and cook until crisp-tender for about three minutes then drain. Thinly slice meat across the grain. Toss with lime juice mixture adding any meat juices that have accumulated on the cutting board. Add beans, toss and serve.

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CAJUN SHRIMP with PANSALT®
   
Figure-conscious eaters can enjoy healthy treats like Cajun Shrimp with Remoullade Dressing by Sexy Chef Cafe, the country’s leading health food delivery. The dish uses PANSALT®, a low sodium patented mineral salt with iodine that gives the same savory flavor of common salt without the harmful side effects.


Marinate the shrimp in white wine and lemon juice. Mix all the dry ingredients. Season shrimp with Cajun seasoning and sauté with olive oil. Serve with remoullade dressing.

Ingredients

¾ kilo  Sugpo (peeled)

Marinade:
1 tsp.  Lemon juice
1 T   White wine

Cajun seasoning:
4 tsp   Sweet paprika
1 tsp.  Onion powder
1 tsp.  Granulated garlic
1 tsp.  PANSALT®
½ tsp.  Dried thyme leaves
½ tsp.  Black ground pepper
½ tsp.  White pepper
½ tsp.  Cumin seed

Remoullade Dressing:
1 cup  Mayonnaise
1 pc.  Egg (hardboiled, mashed)
1 T  Parsley
½ tsp.  PANSALT®
½ tsp.  Ground pepper
½ tsp.  Cajun spice
½ T  Lemon juice

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CHICKEN TANDOORI with PANSALT®
   
Low Sodium Chicken Tandoori by Sexy Chef, the country’s leading health food delivery. Instead of regular table salt, Chef Barni Alejandro used PANSALT®, patented mineral salt with iodine that gives the same savory flavor without the harmful effects.

Ingredients

1 ½ lbs   Boneless skinless chicken breasts, cut into strips
1 8 oz.   Plain yogurt
4 tsp   Fresh lemon juice
1 ½ tsp   Fresh grated ginger
2 tsp   Paprika
1 tsp   Ground cumin
½ tsp   Ground coriander
2 tsps   PANSALT®
1 pinch  Turmeric
1 pinch   Cayenne pepper
1 clove   Minced garlic

Place chicken in a large plastic bag. Mix remaining ingredients, pour over chicken and seal. Marinate 6-24 hrs in refrigerator. Preheat broiler. Drain chicken, put in skewers or bamboo sticks with zucchini and bell pepper. Grill using a grill pan until chicken is cooked. 

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PANSALT® Recipe from My Spoon

GRILLED VEGETABLE SALAD TOPPED WITH CHICKEN
AND BALSAMIC VINAIGRETTE

   


Serves 2


Procedure

Soak zucchini, onions, tomatoes and eggplant in oil. Season with PANSALT® and pepper. Grill vegetables for 6 minutes or until done. Set aside.Season chicken breast with PANSALT® and pepper. Grill for about 10 minutes or until cooked. Cut chicken into strips.

To serve, mound lettuce leaves in the middle of a salad plate. Ring the lettuce leaves with the grilled zucchini, onions, tomatoes and eggplant slices. Top salad with the chicken strips. Drizzle a spoonful or two of the dressing over the salad. 

For the dressing:
Mix ingredients and shake well. Season with PANSALT® and pepper.

Ingredients

150 grams zucchini, sliced diagonally
150 grams onions, sliced into rounds
150 grams tomatoes, sliced into wheels
150 grams eggplant, sliced diagonally
1/ 4 cup corn oil
PANSALT® and pepper
30 grams lettuce, cut into bite size portions
1 chicken breast, skinless
PANSALT® and pepper

Dressing: 
1/ 4 cup olive oil
1/ 4 cup balsamic vinaigrette
PANSALT® and pepper


 

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Kalusugan sa Kusina Tips & Recipes
(as heard over Radyo Veritas' PANSALT® Health Watch)
 

Gabay sa Pagpili ng Healthy Food Choices
Gumamit ng mga sangkap na low-calorie, low fat, high fiber, low sugar, at low sodium.

  • Paano malalaman kung low calorie ang pagkain?
    • Basahin ang label ng mga pagkain, kailangan 40 calories pababa ang calories per serving
  • Paano naman malalaman kung low fat?
    • Kailangan 3 grams pababa ang fat per serving
  • Paano gagawing high fiber ang pagkain?
    • Dagdagan ng prutas at gulay ang kinakain at uminom ng 8-10 basong tubig sa isang araw
  • Paano gagawing low sugar ang pagkain?
    • Mayroon nang mga mabibiling sugar substitute na maaring gamiting pampalit sa ordinaryong asukal
  • Paano gagawing low sodium ang pagkain?
    • Umiwas sa paggamit ng mga sangkap o sawsawang puno ng sodium. Gumamit ng mga alternatibong low in sodium tulad ng PANSALT®. Ang PANSALT® ay low sodium mineral salt na may Iodine at na nagbibigay ng parehong alat sa pagkain, ngunit hindi nagdudulot ng mga karaniwang masamang epekto ng ordinaryong asin tulad ng high blood pressure.
 

Low Sodium Fried Rice

   
Painitin ang mantika at igisa ang sibuyas at bawang. Idagdag ang karne ng manok. Lutuin ng ilang minuto. Ilagay sa gilid ng pan ang manok at idagdag ang itlog. Iscramble ang itlog. Idagdag ang PANSALT®, repolyo at green onions. Iprito ng isang minuto at idagdag ang lutong kanin.

Ingredients

3 cloves ng bawang (chopped)
1 sibuyas (chopped)
1 tasang karne ng manok (pinakuluan at hiniwa ng maliliit)
2 pirasong itlog
1 kutsaritang PANSALT®
1 tasang repolyo (hiniwa ng maliliit)
1/4 tasang carrot na (hiniwa ng maliliit)
1 kutsarang green onion na (hiniwa ng maliliit)
6 tasang kanin (luto na)
1 kutsarang corn oil


 

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Low Fat & Low Sodium Chicken and Pork Adobo
   
Sa isang bowl, paghaluin ang suka, bawang, pepper, bay leaf, PANSALT® at toyo. Idagdag ang manok at babuy at ibabad ng 1 oras. Ilipat sa saucepan ang manok at babuy at lagyan ng tubig. Lutuin hanggang lumambot ang karne. Idagdag ang naunang hinandang adobo sauce at bulaklak ng saging. Lutuin hanggang lumapot ang sauce.

Ingredients

1/2 tasang suka
1 buong bawang (chopped)
2 kutsaritang PANSALT®
10 pirasong black peppercorn
2 kutsarang toyo (low sodium)
1 pirasong bayleaf
1/2 tasang bulaklak ng saging
1 kilong chicken breast (chopped)
1/2 kilong babuy-kasim (cubed)
1 1/2 hanggang 2 tasang tubig


 

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Low Fat & Low Sodium Embotido
   

Paghaluin ang ground chicken, pickles, sibuyas, raisins, sausage, carrots, low fat cheese, PANSALT®, pepper at egg white sa isang bowl. Idagdag ang hard-boiled egg white at haluing mabuti.

Maghanda ng 4 na pirasong aluminum foil. Hatiin ang mixture sa 4 at ilagay sa aluminum foil. Gawing hugis cylinder at i-roll ng mahigpit ang mixture. Ilagay sa pre-heated steamer. Hayaang maluto ng 30 hanggang 45 minutes. Palamigin bago islice.

Ingredients

¼ tasang pickle relish
1 pirasong sibuyas (chopped)
3 kutsarang raisins o pasas
1/2 latang vienna sausage (chopped)
1 maliit na carrot (chopped)
1 kutsarang PANSALT®
1 kutsaritang ground pepper
1 kilong ground chicken
1 pirasong egg white
1 tasang low-fat cheese (grated)
1 pirasong hard-boiled egg white (sliced)


 

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Low Fat & Low Sodium Chicken Potato Salad
   

Sa isang bowl, pagsamahin ang chicken breast, patatas, pineapple tidbits, carrot, mansanas, celery at pickle relish. Sa isa pang bowl, iblend ang mayonnaise, yogurt, PANSALT®, ground pepper at asukal o sugar substitute. Idagdag ang mixture ng mayonnaise sa chicken mixture at paghaluin ng mabuti. Ipatong ang prunes sa taas ng salad. Palamigin bago iserve.

Ingredients

1 tasang chicken breast (cubed)
2 tasang patatas (boiled and cubed)
1/3 tasang carrot (boiled and cubed)
1/2 pirasong mansanas (binalatan at cubed)
1 kutsarang celery (chopped)
2 kutsarang pickle relish
½ tasang mayonnaise
½ kutsaritang PANSALT®
1/8 kutsaritang ground pepper
1 kutsaritang asukal o sugar substitute
1/3 tasang hard boiled egg white
¼ cup pineapple tidbits
¼ cup zero fat yogurt
6 pirasong prunes


 

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Low Sodium Pansit Palabok
   

Sa isang sauce pan, painitin ang corn oil, at idagdag ang atsuete seeds. Idagdag ang sibuyas at bawang.

Idagdag ang hipon at lutuin ng 1 minuto. Ibuhos ang katas ng hipon. Pakuluan. Lusawin ang cornstarch sa tubig at idagdag sa pan. Haluin hanggang lumapot. Idagdag ang PANSALT® at pepper. Ihalo ang sauce sa lutong noodles. Ilipat sa plato at lagyan ng chicharon, spring onions, sliced egg white, pechay at garlic chips.

Ingredients

1 kutsarang corn oil
2 kutsarang atsuete seeds
1 kutsarang bawang (dinikdik)
2 kutsarang sibuyas (chopped)
1/2 tasang hipon (nakabalat na)
3/4 tasang katas ng hipon
2 kutsarang cornstarch
3/4 tasang tubig
1/2 kutsarang PANSALT®
1/8 kutsaritang ground pepper
3 tasang palabok noodles (luto na)
2 kutsarang chicharon (dinurog)
3 kutsarang green na sibuyas (chopped)
1/2 tasang pechay baguio (sliced)
1/4 tasang garlic chips
2 pirasong hardboiled egg white (sliced)


 

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Low Fat & Low Sodium Spaghetti with Meatballs
   

Ihalo ang ground beef at ground chicken, sibuyas, toyo, PANSALT®, basil, oregano, ground pepper at arina sa isang bowl. Ihalo ng mabuti at gumawa ng mga hugis bola mula rito. Painitin ang mantika sa isang pan at lutuin ang meat balls hanggang maging kulay brown. Itabi muna ang nilutong meat balls.

Sa ibang pan, painitin ang mantika, at idagdag ang sibuyas at bawang. Ilagay ang asukal o sugar substitute, PANSALT®, ground pepper, red bell pepper, basil at oregano. Idagdag ang tomato paste at tomato sauce. Hayaang maluto ng ilang minuto at idagdag ang tubig. Hayaang maluto hanggang lumapot. Idagdag ang lutong meat balls at hayaang uminit sa sauce. Ihain kasama ang lutong noodles.

 

Ingredients

¼ kilong ground beef
½ kilong ground chicken
1 malaking sibuyas (chopped)
1 kutsarang toyo (low sodium)
2 kutsaritang PANSALT®
½ kutsaritang basil
½ kutsaritang oregano
½ kutsaritang ground pepper
1 kutsarang mantika
2 kutsaritang arina

Sauce:
1 kutsarang corn oil
1 bawang (dinikdik)
1 tasang sibuyas (chopped)
1 maliit na red bell pepper (hiniwa ng maliliit)
2 kutsarang asukal o sugar substitute
2 kutsaritang PANSALT®
1 kutsaritang ground pepper
½ kutsaritang basil
½ kutsaritang oregano
2 kutsarang tomato paste
2 tasang tomato sauce
2 tasang tubig
½ kilong spaghetti noodles (luto na)
6 na pirasong kamatis (binalatan at tinanggalan ng buto)


 

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For more information on PANSALT® and healthy-food choices, visit www.pansalt.ph or call (632) 531-4881 to 86.

For orders and inquiries on the Sexy Chef Cafe, call 911-8888 or 0917-SXYCHEF (0917-7992433).


For inquiries on and reservations at My Spoon, please call (02) 929-9965 or email inquire@myspoonrestaurant.com.


Related Site:

The Sexy Chef Cafe
www.thesexychef.ph

   


 
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