Vegetable Siomai Recipe

A healthy Vegetable Siomai Recipe

The Vegetable Siomai Recipe ingredients below are from the Regional Recipe Development Contest in connection with the 2012 Nutrition Month Celebration in cooperation with the National Nutrition Council XI.

Ingredients:

• 1 pc. big carrot, Php 15.00
• 1 pc. big singkamas, Php 10.00
• 2 pcs. garlic cloves, Php 4.00
• 1 pc. onion, Php 5.00
• 1 bundle horse radish, Php 1.00
• 1 pc. whole egg, Php 6.00
• 1 pc. cornstarch, Php 3.00
• 1/2 tbsp salt, Php 1.00
• 1/2 tbsp pepper, Php 1.00
• 1/2 tbsp brown sugar, Php 1.00
• 2 pcs. big cabbage, Php 25.00
• 1 pck. oil, Php 1.00
• 1 pck. soy sauce, Php 1.00
• 1 pc spring onion, Php 2.00
• chili, Php 2.00
• lemon, Php 2.00

Total Php 80.00

Procedure:

For the vegetable siomai recipe filling:

1. wash all the vegetables.
2. grate carrots, singkamas and garlic.
3. mince the onion ad horse radish.
4. mix into bowl add egg and flour, salt, pepper to taste.
5. set aside.
6. blanch the cabbage. then use spoon for portioning the mixture into cabbage and wrap. using spring onion to tie and steam for 8 to 10 minutes.

For the sauce:

1. mince the garlic and chili, set aside.
2. heat the oil and sauce the garlic, add soy sauce and chili when the garlic is already brown. then serve.

Good for 6 servings.

About

The National Nutrition Council (NNC), as mandated by law, is the country’s policy-making and coordinating body on nutrition. It was created by virtue of Presidential Decree 491 (Nutrition Act of the Philippines, 25 June 1974).

NNC Core Functions

• Formulate national food and nutrition policies and strategies and serve as the policy, coordinating and advisory body of food, nutrition and health concerns;
• Coordinate planning, monitoring, and evaluation of the national nutrition program;
• Coordinate the hunger mitigation and malnutrition prevention program to achieve relevant Millennium Development Goals;
• Strengthen competencies and capabilities of stakeholders through public education, capacity building and skills development;
• Coordinate the release of funds, loans, and grants from government organizations (GOs) and nongovernment organizations (NGOs); and
• Call on any department, bureau, office, agency and other instrumentalities of the government for assistance in the form of personnel, facilities and resources as the need arises.

General InformationHistory of Composition and Legal Bases

• 1947 Creation of the Philippine Institute of Nutrition (PIN) as a first attempt to institutionalize a national nutrition program
• 1958 Reorganization of the PIN into the Food and Nutrition Research Center (FNRC) under the National Science and Development Board
• 1960 Organization of the National Coordinating Council on Food and Nutrition (NCCFN), a loose organization of government and non-government agencies and organizations involved in nutrition and related projects.
• 1971 Promulgation of Executive Order No. 285, mandating the National Food and Agriculture Council (NFAC) to coordinate nutrition programs in addition to coordinating national food programs, thus, superseding the NCCFN.
• 1974 Promulgation of Presidential Decree No. 491 (Nutrition Act of the Philippines, 25 June 1974), which created the National Nutrition Council (NNC) as the highest policy-making and coordinating body on nutrition.
• 1987 Promulgation of Executive Order No. 234 (Reorganization Act of NNC, 22 July 1987) reaffirming the need for an intersectoral national policy-making and coordinating body on nutrition. It expanded the membership of the NNC to include the Departments of Budget and Management (DBM), Labor and Employment (DOLE), Trade and Industry (DTI), and National Economic and Development Authority (NEDA). The Department of Social Welfare and Development was named chair of the NNC Governing Board.
• 1988 Administrative Order No. 88 named the Department of Agriculture as the NNC Chair of the NNC Governing Board.
• 2005 Executive Order No. 472 named the Department of Health (DOH) as the chair of the NNC, with the Department of Agriculture (DA) and the Interior of Local Government (DILG) as vice-chairs. In addition to its policy and coordinating functions, NNC was also tasked to focus on hunger-mitigation and authorized to generate and mobilize resources for nutrition and hunger-mitigation programs.
• 2007 Executive Order No. 616 designated the NNC as oversight of the Accelerated Hunger-Mitigation Program to ensure that hunger-mitigation measures are in place, and are reported to the President.

Founding Date June 25, 1974.

Credits:
National Nutrition Council XI