Hello Hive PH! This is the frist time that I am taking part in any writing contest, so let's see how it goes and if I (hopefully!) don't forget any of the rules! :-)

All three questions are about (making) healthy food, so here we go!

1. What’s your family’s favorite healthy home-cooked dish?

Kinilaw na Isda (Filipino ceviche) with added grilled pork... hmmmmm... so yummy and healthy!

How to prepare Kinilaw na Isda

Ingredients (for 4 to 6 eating people):

• 500 g fresh, raw, sushi-grade fish (tuna, tanigue, or lapu-lapu)

• 1 cup vinegar (coconut or cane)

• 1/2 cup calamansi juice (or lemon/lime)

• 1 thumb-sized ginger (julienned)

• 1 red onion (thinly sliced)

• 2-3 chili peppers (siling labuyo, chopped)

• 1 tsp salt (or to taste)

• 1 tbsp patis (fish sauce, optional)

• 1/2 cup coconut milk (optional, for kinilaw sa gata)

• 1 cucumber (diced, for crunch)

Instructions:

1 . Prepare the Fish

• Debone & skin the fish, then cut into 1/2-inch cubes.

• Rinse briefly in cold water, then drain well.

Make sure to use fresh, chilled fish (never frozen-thawed) to avoid mushiness.

2 . "Cook" with Acid

• In a bowl, mix fish with vinegar and calamansi juice. Ensure all pieces are submerged.

• Let sit for 15-20 mins (no longer, or the fish becomes rubbery). The acid "cooks" the fish (like ceviche).

3 . Drain & Season

• Drain excess liquid, then gently squeeze out moisture.

• Add ginger, onions, chili, salt, and patis. Toss lightly.

4 . Add Extras (Optional)

• For creamy kinilaw: Fold in coconut milk just before serving.

• For crunch: Add cucumber or green mango.

5 . Chill & Serve

• Refrigerate for 10 mins to enhance flavors.

• Garnish with wansoy (coriander) or more chilies.

Health Benefits of Kinilaw na Isda:

1 . High-Protein, Low-Calorie

• Fresh raw fish (like tuna, tanigue, or lapu-lapu) is rich in lean protein and omega-3 fatty acids (good for heart and brain health).

2 . Low in Carbs

• No cooking oil or heavy sauces—just citrus-cured fish, making it keto/diabetes-friendly.

3 . Packed with Nutrients

• Calamansi: Aid digestion and provide vitamin C.

• Ginger & Onions: Anti-inflammatory and antioxidant properties.

• Coconut Milk (if used): Healthy fats, but adds calories.

4 . No Added Fat

• Unlike fried dishes (e.g., crispy pata), kinilaw avoids unhealthy oils.

Tips for a Healthier Kinilaw:
✔ Use ultra-fresh fish (ask your vendor for kinilaw-grade).
✔ Add veggies: Cucumber, radish, or seaweed for fiber.
✔ Limit patis: Substitute with lemon juice or chili for flavor.
✔ Skip sugary add-ons: Avoid condensed milk (some regional versions use this).

And here is my Kinilaw na Isda (unfortunately, currently I have only one photo):

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2. If you could make one unhealthy Filipino food healthier, what would it be and how would you do it?

I choose my Adobo here. Also normally Adobo is not unhealthy but I think my version is much better, hehe:

• The first thing I do is to add much more vegetables like potatoes, carrots and some Chinese cabbage!

• Also I only use soy sauce and salt, no additional sugar or Magic Sarap.

That's my special Adobo recipe:

Ingredients (for 4 to 6 eating people):

• 1 kg chicken (or pork belly/pork shoulder, cut into chunks)

• 1/2 cup soy sauce (preferably Datu Puti or Silver Swan)

• 1/2 cup vinegar (cane or coconut vinegar; optional ingredient)

• 1 head garlic (crushed, minced)

• 3-4 bay leaves (laurel)

• 1 tsp whole black peppercorns

• 1 cup water

• 3 tbsp cooking oil

• 4 Potatoes

• 2 big Carrots

• Chinese cabbage as you please

Instructions:

1 . Marinate (optional but Recommended)

• Combine chicken, soy sauce, garlic, bay leaves, and peppercorns.

• Marinate for 30 mins to overnight (deeper flavor!).

2 . Sear the Meat

• Heat oil in a pot. Brown chicken/pork 3-5 mins per side (adds depth). Remove and set aside.

3 . Simmer

• In the same pot, sauté garlic until golden.

• Return meat to pot. Add marinade, carrots, vinegar, and water.

• Simmer 10 mins and add the potatoes.

• Simmer again for 20 mins.

• Finally add the Chinese cabbage and serve.

Important: Do not stir after adding vinegar — let it boil first (5 mins) to avoid sourness.

4 . Slow Cook

• Simmer 30-40 mins (covered) until meat is tender.

• Uncover, reduce sauce to thicken (10-15 mins).

5 . Crispy Finish (optional)

• Pan-fry cooked adobo in oil for 2-3 mins per side for crispy edges!

I hope you enjoy the pictures of me making Adobo! (You can also watch me preparing Adobo in this video.)

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3. How do you enjoy Pinoy street food without guilt?

OK, let's keep this one short: I enjoy Pinoy street food without guilt, because I only eat it once in a while, but most of the time I eat more home-made healthy food. I also exercise regularly to find a healthy balance between fun and discipline, hehe.

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I would like to tag the following Hive users of whom I am sure they also would make some very interesting contributions if they join: @nicolebanilad, @diosarich.

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As this post is 100 % about foodie I would really appreciate the opinion of all your food experts concerning this post in which I am considering to quit my current main job as domestic helper in Hong Kong to return to the Philippines and selling food there. Do you think it might work and I could realize this dream?