Beach Road Magazine - February 2017

Romantic recollections Stories of love

Wooden masterpieces Carver Tirso Adriatico

Heart health

Tips for a low-sodium diet

FEBRUARY 2017

Malou D. and Lito Mendoza share a romantic evening at the Seaside Grill at Pacific Islands Club Saipan.

Photo by Larry Lee.

ABOUT THE COVER

Malou D. and Lito Mendoza take a romantic stroll on the beach at the Pacific Islands Club Saipan.

See story on page 4.

Photo by Larry Lee larrylee33@gmail.com

4-6 Cover Romantic reflections

8 Special feature The Galley reopens

9 Calendar February events

10-12 On the Road Event photos and special messages

14 Special feature Summer Snow Bakery & Café and Kids Café

15 Artist profile Tirso Janoras Adriatico

16-17 Valentine's Day Say it with flowers

18 Health American Heart Month

20 Recipe Ginger chicken and Puto Pandan

We’re Online! www.brmsaipan.com

beachroadmagazine

Glimpses Publications include Guam Business Magazine, Marianas Business Journal, MBJ Life, Beach Road Magazine and R&R Pacific

PUBLISHER Maureen N. Maratita MANAGING EDITOR Jackie Hanson ASSISTANT EDITOR Joy White REPORTER Lara Ozaki PRODUCTION SUPERVISOR Rosanna Dacanay SENIOR DESIGNER Vikki Fong DESIGN & PRODUCTION Conrad Calma Jr. Keisha Marie Gozum Josiah Almosara SALES MANAGER Annie San Nicolas ACCOUNT MANAGER Minda Castro MANAGING DIRECTOR Marcos W. Fong Beach Road Magazine, February 2017. Entire contents copyrighted 2017 by Glimpses of Saipan, Inc. Beach Road Magazine is published monthly by Glimpses of Saipan, Inc. P.O. Box 502080, Saipan, MP 96950 • 2/F Transpac Business Center Gualo Rai, Saipan • Tel: (670) 235-7645 • Fax: (670) 234-1801 • E-mail: saipan@ glimpsesofguam.com. All rights reserved. No material may be printed in part or in whole without written permission from the publisher.

Glimpses of Guam Inc. Mission Statement: To connect people with information.

Cover

Lifelong sweethearts

By Joy White Valentine’s Day is but one day to express affections for a loved one. Expressing love is an ongoing effort, and every couple has special things they do to keep the love going the remaining 364 days of the year.

Singing hearts Jesse and Frances Yumul had a romantic first meeting. “I met Frances at her residence in San Roque in 1969 where I went to serenade her,” Jesse Yumul says. Since then, the Yumuls have made sure to celebrate all their important milestones and events together.

“We make sure that we remember each one’s birthday and our wedding anniversary. We also go on outings and travel to different places together,” Jesse Yumul says.

The Yumuls married on Jan. 30, 1971. They have four children — Ralph, Ray, Rodante and Reina, and 11 grandchildren.

Q&A with the Yumuls

BRM: What is your Valentine’s Day tradition?

The Yumuls: A candlelight dinner with only the two of us — no kids and grandkids around.

BRM: What famous or historical couple or pair would you compare yourselves to and why?

Jesse Yumul: You can compare us to Lucille Ball and Desi Arnaz, stars of the famous television show during the 1960s “I Love Lucy.” Frances is the funny and humorous one, and I am the quiet and serious one.

BRM: If you could choose a game show to compete in together, which would you choose and why? What would be your strategy to win?

The Yumuls: The game would be the Newly Weds Game. We can answer questions about ourselves because we have known each other for so long that with only one look and even with no question asked, we already know the answer and its meaning.

BRM: What is your favorite photo of the two of you and why?

The Yumuls: It’s a black and white photo of our first date together in 1960 at Wind Beach in the Marpi area of Saipan.

Frances and Jesse Yumul

Love in the little things Malou D. Mendoza says she and her husband, Lito, started as pen pals. Her sister-in-law gave her picture to Lito Mendoza, and he started sending her letters. They met for the first time when Lito Mendoza went to Iloilo in the Phiilippines, where Malou Mendoza was doing her rural service as a nurse. The rest is history.

The Mendozas keep things simple in their relationship. “We believe the little things we do like saying ‘I love you’ or holding hands or a quick kiss is what keeps the love there. We make sure we spend most of our time together. We also like watching movies during the weekends, playing badminton and going on romantic vacations,” they say.

The Mendozas have been together for 39 years, of which 38 years they were married. They have two daughters, Maria Krizia Mendoza and Chandellel Mendoza, and one grandchild, Ariah Kadyn M. Deleon Guerrero.

Q&A with the Mendozas

BRM: What is your Valentine’s Day tradition?

Lito Mendoza: I always make sure Malou gets her flowers. We then take time out from our schedule to go out to a nice dinner date.

BRM: What famous or historical couple or pair would you compare yourselves to and why?

Malou Mendoza: I would say Romeo and Juliet, because their love is forever, like “‘Til death do us part.”

As the saying goes, “friends yesterday, lovers today and soul mates forever.”

BRM: If you could choose a game show to compete in together, which would you choose and why? What would be your strategy to win?

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Cover Malou Mendoza: Deal or No Deal would be the game because for every decision we would make, we would see to it that we discuss and listen to each other’s opinion before making a deal. Should we have a different opinion, we then compromise. I think our strategy would be to trust each other. Win or lose, we will be in it together, but, of course, hopefully we win!

BRM: What is your favorite photo of the two of you and why?

The Mendozas: [A photo] from our European trip in September of 2015, where we tried the famous Gondola ride in Venice. The second photo is dusk shot in Paris, France with the beautiful Eiffel Tower in the background.

Both are romantic moments we will never forget.

Cruz and Villacrusis have been together for five years and eight months. The couple are raising a Lhasa Apso dog named Zorro.

Q&A with Michelle Villacrusis and JR Cruz

BRM: What is your Valentine’s Day tradition?

Villacrusis and Cruz: Flowers and gifts. “We always surprise each other with gifts even after we tell each other and agree that we will not [get one another gifts].”

BRM: What famous or historical couple or pair would you compare yourselves to and why?

Villacrusis and Cruz: We have never thought of any or compared ourselves to any because we are the stars in our own love story.

BRM: If you could choose a game show to compete in together, which would you choose and why? What would be your strategy to win?

Villacrusis and Cruz: We would love to join Shark Tank, as we both majored in international business. We would utilize our business skills and knowledge to win over the “shark” investors. Our goal would be to create a new and innovative business that we are passionate about so that we may further boost the economy of Saipan.

Malou and Lito Mendoza

BRM: What is your favorite photo of the two of you and why?

Villacrusis and Cruz: Our first photo together as a couple and the photo of the day JR popped the question to Michelle in Paris.

Michelle Villacrusis and JR Cruz

Fateful Beginnings “We knew there were sparks from the beginning, but it was just not the right time,” say JR Cruz and Michelle Villacrusis, who met in 2003 through a common friend. Later, Cruz and Villacrusis both attended an event in the Philippines, but did not cross paths and did not realize they were both there until photos were posted online.

“It felt like fate meant for us to communicate, and we met [as friends]. However, sparks ignited once again and escalated into fireworks as we found ourselves in an amazing and adventurous relationship. Although we already had separate plans for the future, destiny brought us together and we could no longer be away from each other,” Cruz and Villacrusis say.

Villacrusis and Cruz make it a point to give each other a hug, kiss and to say “I love you” when they leave for the day or when they are reunited.

“When one is feeling down, we find ways to brighten up our special half through gifts, surprises, etc. We are always there for one another because our day is never complete without seeing each other smile,” they say.

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Cover

Making the moments count L.J. Castro and Elaine Cabrera met while Castro was on the job as a wedding photographer. Cabrera was at the event and noticed that Castro was primarily photographing her with her group of friends.

“For some odd reason, he didn’t want to take the camera off of my friends and I. […] I really wanted to break his camera that night,” Cabrera says. Castro insists he was just doing his job. Luckily, Cabrera did not break his camera.

“I guess after that, we exchanged messages. She messaged me on my birthday, wishing me a Happy Birthday, and then we started talking. Then talking came to dating, and you get the rest,” Castro says.

With children and their careers, Cabrera and Castro make a conscious effort to set aside time for both of them to relax and enjoy each other’s company, Cabrera says. “Sometimes we just try to do something special for each other, and spend some alone time and just slow down a bit,” she says.

Supporting each other on a daily basis is also essential.

“We try to support each other in what the other does, but we try to show care for each other by making each other comfortable when we’re together,” Castro says. This could be a text, a massage, back rub or occasional back scratch. Castro also tries to cook for Cabrera bring her lunch when he can.

“With the work I do with the office, and now the Municipal Council along with her teaching and other activities,

it’s hard to just sit back and relax with each other. So every time we get to be together, we take it,” Castro says.

Castro and Cabrera have been together for four years.

The couple is raising four boys — Gaige, Damian, Kozmy and Kyomo — and a girl, Reianah.

The children are Cabrera’s children from a previous relationship and Castro cares for them as if they were his own.

Q&A with L.J. Castro and Elaine Cabrera

BRM: What is your Valentine’s Day tradition?

Castro: This will actually be our first Valentine’s Day together!

Cabrera: That’s right. Usually, he’s off-island around Valentine’s Day because of emceeing duties, so this is our actual first time celebrating Valentine’s Day on the actual day.

Castro: At least we won’t be spending it over the phone this year, that’s for sure.

BRM: What famous or historical couple or pair would you compare yourselves to and why?

Castro: I’d probably say Homer and Marge Simpson, because, I guess, how Marge and Homer complement each other’s differences. We’re kind of the same way, too, with the things we do and the way we act.

BRM: If you could choose a game show to compete in together, which would you choose and why? What would be your strategy to win?

Castro: I don’t know if anyone still remembers this game show, but I would have to say Double Dare.

Cabrera: Yeah! It was a popular game show when we were younger, and it was one everyone wished they could be on back in those days.

Castro: The strategy of Double Dare is simple. Answer questions and take physical challenges and obstacle courses to win prizes. We both think on our feet pretty good, so going through the physical games wouldn’t be a problem. And we’re both pretty good with trivia, so answering questions wouldn’t be hard either. A winning combination, I think.

BRM: What is your favorite photo of the two of you and why?

Castro: It’s a toss-up between a photo of the two of us on the beach at the Aqua Resort, our first picture at Two Lovers Point and a photo of us in Guam at the first dance competition we went to together. The Aqua picture was during a staycation we took a few years ago and was taken on a very sunny and relaxing day in July.

Cabrera: I like that picture of us in Guam. It reminds me of a picture of my mom and dad when my father was still alive. We’re almost in the same pose.

Castro: It’s actually a painting, and every time I see that photo of us, and that painting, it blows me away how similar our poses are.

Elaine Cabrera and L.J. Castro 6

FEBRUARY 2017

Special feature Vegetarian Pizza.

Photo by PIC

Staff of The Galley with Executive Sous Chef Rino Cancaida (5th from left) and Restaurant Manager, Rommel Bartolo (6th from left) Photo by BRM

THE GALLEY REOPENS FOR BUSINESS BIGGER AND BETTER

By Joy White The Galley, one of Saipan’s popular eateries, has reopened and is ready to serve more guests. Located on the ground floor of the Pacific Islands Club Saipan, the restaurant re-opened on Dec.19 after the expansion of its kitchen area and its indoor and outdoor seating areasstarted in November. The restaurant can now seat 120, double the amount of guests it could previously accommodate.

With the expansion, the restaurant will also make changes to the menu for 2017. The Galley’s menu is a fusion of international cuisines, including Japanese, Korean, Russian and American dishes.

The Galley’s a la carte menu includes a great selection with house specialties such as the famous Galley Burger Sandwich at $12.50 and large pizza at just $19, both of which are popular with locals. The eatery’s menu offers healthy and vegetarian options, like the Vegetable Burger, Club Sandwich and Vegetarian Pizza.

“One of my favorite items here at The Galley is the Cajun Chicken Wrap,” says Paul Dujua, web marketing manager of PIC. “You should try it next time you come to The Galley. It’s very healthy and it’s delicious. The local families are very welcome here at The Galley. Next time you come, just sit down, enjoy your food and relax. It has a very relaxing ambiance.”

After the main meal, guests can order one of The Galley’s daily featured desserts, which include generous slices of cake or a cappuccino or latte. And in

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Galley Burger.

Photo by PIC

between visits, guests can order freshly baked loaves of bread daily.

In addition to being popular for group gatherings and parties, The Galley is a great place for families with small children. “It’s very convenient because the parents can enjoy their lunch and at the same time, watch their children,” says Rommel Bartolo, restaurant manager, who operates The Galley along with Assistant Restaurant Manager Rochelle Valdizno.

The family-friendly environment of the restaurant has made it popular for both locals and visitors. The restaurant serves an average of 200 to 400 guests daily, Bartolo says. He recommends making a reservation. Lunchtime, especially, can get quite busy, he says.

The Galley is just one of the many offerings available at PIC. The offerings complement each other for an enjoyable day or weekend at the resort.

“We welcome everybody, not only to The Galley, but to PIC. Bring the whole family, especially the children for swimming, after which you can come and eat at The Galley. Even if they are wet from swimming, we have tables outside where they can be seated and enjoy the food. They could also order food from here and have their food served at the nearby Buoy Bar,” Executive Sous Chef Rino Cancaida says.

Locals receive a 20% discount at the restaurant.

The Galley is open from 7 a.m. to midnight daily.

Calendar

February Events February to March Mother Read/Father Read Literary Carnival 2017 The CNMI Motheread/Fatheread program offers Family Adult Course and Children’s Story Exploring Class for children four to 11 years old. The classes provide techniques, strategies and fun activities to promote literacy in the community Class time: 5:30 p.m.

Price: Free Class dates and locations: Feb. 22 • San Vicente Elementary School Feb. 28 • William S. Reyes Elementary Scoool • Kloberville Elementary School For more information or to register, email cnmimotheread@gmail.com or call Joeten Kiyu Public Library at 235-731/989-854.

Feb. 18 and 19 13th Annual Tinian Hot Pepper Festival Events include cooking contests, craft sales, live entertainment, sports activities and a hot pepper eating competition.

Time: 2 p.m. to 11 p.m. on Saturday and 11 a.m. to 11 p.m. on Sunday. The 65K Pika Bike Race will be held at 6 a.m. on Saturday.

Location: Krammer Beach, Tinian For more information, contact the Marianas Visitors Authority's Tinian office at 433-9365.

Feb. 25 4th Miss Teen Pusong Pinoy pageant Time: 6 p.m. to 10 p.m.

Location: Saipan World Resort.

To be included in our calendar of events, submit details to assist_editor@glimpsesofguam.com.

FEBRUARY 2017

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On the road

Contributed photo

Wang Huajian and Su Haoran, both from Seoul Korea, enjoy their first visit to Saipan.

Parents, siblings, family and friends wish a “Happy 7th birthday, with love” to Ariel Legaspi on Jan. 15.

Joann and Sunshine of Trends Salon take a minute to say “Happy New Year” to Beach Road Magazine readers.

Photo by BRM

Loving parents Lorena and Larry wish “Happy new year and good health” to their infant daughter, Lareina.

Photo by BRM

The staff of Ajisen Ramen, Mimi and Bram, stop to say hello to Beach Road Magazine readers.

Photo by BRM

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The Serrano family of Chalan Kiya visit the Christmas Village on Jan. 5 in Susupe.

On the road The Joeten-Kiyu Public Library held a celebration and awarded the winners of its Literary Art Competition on Dec. 29 to commemorate its anniversary.

The Joeten-Kiyu Public Library held a free movie night on Jan. 5 at the Christmas Village in Susupe.

Rownel Jody Coloma won first place in the 12 to 14 years old category of the Literary Art Competition.

Katherine Alcantara and Beltran Muna of Summer Snow Bakery & CafĂŠ say hello to Beach Road Magazine readers on Jan. 12.

Photo by BRM

Conrad Bao won third place in the 12 to 14 years old category of the Literary Art Competition held by the JoetenKiyu Public Library.

Marcus and Judith Taisacan, daughters Nevaeh, Kandra and Martha and daugther Lailani Isa have an weekend afternoon bonding session on Jan. 6 at Summer Snow Bakery & Cafe on Beach Road Susupe.

Author Franicia Tomokane White gave presentation via teleconference at the anniversary event. Library staff pose with White’s books.

Photo by Minda Castro (BRM)

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On the road

Photo by Joy White

Joe C. Ayuyu, president and owner of JCA Inc. which does business as McDonald's of Saipan and JCA Guam LLC which does business as McDonald's of Guam, was named Guam Business Magazine's 2016 Executive of the Year at the Executive of the Year gala on Jan. 21 at the Hyatt Regency Guam.

The Saipan Music and Dance Kickboxing Group Saipan on Jan. 4.

The Vox Angelic choir wishes Sister Stella Mangona a “Happy Birthday” on Jan. 14 at San Jose Church.

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Leo and Leah De Perio were married on Jan. 24. The ceremony was at the Saipan Mayor's Office and the reception was at the Kanoa Resort Saipan.

Photo by BRM

Special feature

A PLACE FOR THE WHOLE FAMILY

By Joy White Photos by BRM Families can cool off with a taste of winter at the Summer Snow Bakery & Café and Kids Café.

The café features smoothies and coffee made with quality, fresh coffee beans, but the main attraction is shaved, or snow, ice made using a special machine.

“We invite everyone to try our house specialty, the Snow Ice, which is sort of like the popular Bingsu but a lot better because we use full milk and not water. It is really good and tastes like real snow, hence the business name, Summer Snow,” says Young Min Choi, owner and operations manager.

The beverage is $6.95 and comes in many flavors including mango and cheese as well as mango and grapefruit.

The eatery also includes a Kids Café, a concept Choi, the mother of a 9-year-old, frequently saw in Korea. “I have a young daughter and whenever we go to Korea, we go to these places and my daughter really likes it,” Choi says.

She saw the concept as something that could work in Saipan and, using her experience as the owner of Paris Croissant bakery and café, she decided to bring it to Saipan.

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Kids Café

Parents can enjoy their meal and beverages while the kids have fun in the play station.

“We just want to make our customers happy and assist the parents at the same time in handling their young children when they come to our place,” Choi says. “Usually the parents are not able to eat because they need to always have their eyes on them and take care of them.

At Kids Café, parents and friends can eat and bond while their children play at the kids’ station.”

The café serves breakfast and lunch, offering a variety of baked goods including bagels, waffles, bread and pastries available only at Summer Snow Bakery & Café and Paris Croissant.

For those looking for a full meal, ham and turkey sandwiches and different types of fried rice, such as kimchee fried rice and ham fried rice, are on the menu.

Choi says the café will add pasta dishes, hamburgers and long waffles for large groups to its menu in the near future.

Two Korean interior designers came to Saipan to design the café’s interior, and the eatery held its soft opening in January.

Summer Snow Bakery & Café and Kids Café employs four and are family businesses under Tri-Hans Corp.

Artist

Carved from the heart

By Joy White Photos by BRM Twisted, dry hunks of wood are transformed into lifelike art pieces under the hands or lathe of Tirso Janoras Adriatico.

Well-known for his coconut and hermit crab carvings, Adriatico’s journey as a carver began 45 years ago in his hometown of Binyang, Laguna, Philippines.

He started carving while still in high school, first employed at Ludovico’s Woodcraft, then at Joshua’s Woodcraft. After high school, he went to the Sorsogon School of Arts and Trades.

Adriatico worked as a wood carver under Joaquin Atalig in Rota in 1983. He saw his first coconut crab, which piqued his artistic interest.

“I thought of how to create its walking legs, shell, abdomen, antennae and its other parts. It was difficult, but I made my first sample,” he says.

In 1989 he moved to Saipan and worked at Saipan Woodcraft for two years. He left the Marianas for several years before returning in 1994 and opening his own wood carving business, Micronesia Woodcraft Enterprises Corp., in Marpi.

In addition to running his own shop, he operates a booth at the Garapan Thursday Night Market and participates in art events, such as the Flame Tree Arts Festival. His other specialties include carvings of sharks, dolphins, bojobo dolls, balusters and cabinets.

He also carves and designs trophies for basketball tournaments. Some of his work is exported to Japan and Guam.

“

Once I finish a piece, I feel very happy and fulfilled — sometimes sur prised and amazed at myself that I was able to create something beautiful. I want to make my artwork perfect so people will appreciate what I do.

”

He hopes to one day design and build his own home with doors, windows, furniture, balusters and cabinets he crafted himself.

The coconut and hermit crab are unique to the Mariana Islands, and he hopes to one day get his “big break” and share his work throughout the United States.

Being a carver requires a lot of dedication, Adriatico says, as well as a genuine passion in the craft. “[…] You have to put your heart and mind — your all — into what you are doing. You have to be creative and determined so you can come up with a perfect art piece.

I have to appreciate my own work so I will be driven to work harder and make my work better. In return, other people will appreciate it as well,” he says.

For more information or to inquire about special projects, contact Adriatico at 286-1424.

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Valentine's Day

From the experts:

A guide to flowers

Philip Canuto of Island Touch by Philip

Island Touch By Philip Address: Beach Road, Susupe, next to Mobil Gas station Hours of operation: 8 a.m. to 10 p.m. daily Contact number: Store - 235-7445; Mobile - 989-3545 Island Touch by Philip has been in business for more than 20 years.

Valentine’s Day specials and signature items: Tulips and Ecuadorian roses from Holland, gift baskets, gift items, chocolates and Blue Magic teddy bears of which Island Touch by Philip holds a business franchise.

Roses available in singles, trios, half-dozens or dozens. All the items for Valentine’s Day will be available around first week of February.

For more information, visit www. islandtouchsaipan.com or follow Island Touch by Philip on Facebook.

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The presentation of a rose or flower is a timeless expression of love and will be on the minds of many this Valentine’s Day. But there is more to the giving of a flower than meets the eye. Floral experts share their advice on having a smooth Valentine’s Day. Placing orders early is essential, especially during the Valentine’s Day season when floral shops will be swamped.

“If ordered early, delivery will also be on-schedule and hasslefree,” says Philip Canuto, florist and manager of Island Touch by Philip.

Before ordering flowers, it is important to choose something recipients will enjoy.

“Know what you want before you order, or better still, [learn] a bit about the person you are giving the flowers to, say what type of flowers or color is his or her favorite to make sure that the receiver will be pleased with your gift. This also applies when giving gift baskets on Valentine’s Day,” says Levino Rendon, florist of Island Flowers & Novelties.

For those looking for something different, there are several options for unique arrangements.

Rendon recommends live orchids with lucky bamboo, lilies or a mix of flowers.

In addition to the traditional bouquets of red roses, Island Touch

by Philip offers roses in wide variety of colors including pink, white, yellow, blue and green, and can create a rainbow floral arrangement.

“Other beautiful flowers that I highly recommend are tulips, peonies and sunflowers,” Canuto says.

After receiving the flowers, one can retain the arrangement’s beauty for several days afterwards if the appropriate steps are taken.

Both florists say it is important to cut the tip of the stem, as the tip will close.

Rendon recommends preserving flowers in a vase half full of drinking water. Canuto also recommends changing the water every two to three days.

Valentine's Day

Say it with flowers Sending specific messages through flowers is an age-old tradition.

Although the messages and meanings behind flowers vary and one’s preference may be personal, this list of flowers and their meanings can serve as inspiration for romantic poetry or conversation this Valentine’s Day. Rose • • • • •

Red – passionate love White – purity Pink – admiration Yellow – friendship Orange – desire and enthusiasm

Yellow chrysanthemum – secret admirer Orchid and hibiscus – delicate beauty Ranunculus – radiant Sunflower – adoration Tulips • • •

Red – declaration of love Yellow – hopelessly in love Pink – caring

Island Flowers & Novelties Address: Beach Road, San Jose Business hours: 9 a.m. to 8 p.m. Monday to Saturday and 10a.m. to 5 p.m. Sunday Contact number: 234-8383 Opened in 2013 by Toriana Welch.

Valentine’s Day specials and signature items: A single rose wrapped in tissue or plastic, three wrapped roses, a dozen roses arranged in a vase, gift baskets, stuffed toys and artificial flowers. Arrangements will be available to the public around the first week of February.

Levino Rendon of Island Flowers & Novelties

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Health

By Joy White February is American Heart Month, a reminder to keep our hearts healthy According to the Centers of Disease Control and Prevention, heart disease is one of the three leading causes of death for Asian and Pacific Islander populations. The other two leading causes are stroke and cancer.

One way to maintain a healthy heart is to reduce the amount of sodium in the diet. Consuming less sodium helps control blood pressure, as high blood pressure is a leading cause of heart disease, as well as strokes. The Food and Drug Administration’s dietary guidelines recommend that the general population should consume no more than 2,300 milligrams of sodium a day.

Eating a low-sodium meal at least three times a week will go a long way in maintaining healthy blood pressure. There are several ways to reduce sodium in your diet: Cut back on condiments. Condiments that contain a lot of salt include soy sauce – an island favorite- bottled salad dressing, ketchup, mustard, pickles and relish. One tablespoon of soy sauce contains 879 milligrams of sodium. That’s almost a third of the FDA daily recommended intake of sodium.

Check labels and select canned vegetables labeled no sodium, check the fine print of fresh and frozen poultry for terms like “broth,” “saline,” “sodium” or other variations to avoid purchasing products injected with a sodium solution. Also look for products with the American Heart Association’s Heart-Check symbol. The Heart-Check indicates the product meets AHA’s sodium criteria.

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Cater your diet to your tastes by selecting or preparing dishes and foods with varying amounts of sodium. If you love soy sauce, balance it out with low sodium products or avoid using additional salt when preparing the rest of the meal.

Practice it in the home by preparing low-sodium meals by substituting salt with onions, garlic, citrus juices and vinegars or other spices and flavorful ingredients. Grill, braise, roast, sear or use other methods to bring out the natural flavors of food to reduce the need to add salt.

Continue the habits when out and about. When eating at restaurants, taste food before adding salt. When browsing a menu, avoid food described in ways that indicate a high use of salt, such as pickled, brined or cured. Also, don’t be afraid to let your server know that you would like your food prepared with less or no salt.

Be mindful of the secret culprits. Obviously salty foods, such as chips, should be avoided, other products are less obvious, such as some breakfast cereal, breads and tortillas, dairy products and beverages. This is why checking labels is an important habit.

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Recipe

Fresh chicken in coconut milk Ingredients • Cooking oil • 1 small piece of ginger, sliced into small pieces • 1 onion, sliced • Water • 1 whole fresh chicken, cut into serving slices • Black pepper and salt to taste • 1 can of coconut milk, or fresh coconut milk • 1 teaspoon canola or olive oil • Fresh jalapeno pepper (optional) Directions 1. Add a little oil to a cooking pan on medium heat.

2. Sauté ginger and onions.

3. Add the chicken slices.

4. When the chicken is brown, add water to cover the chicken, salt and pepper. Cover to boil.

5. Adjust temperature to low heat and simmer until the chicken is tender.

6. Add the coconut milk.

7. Simmer for a few more minutes.

8. Serve with hot rice.

Puto pandan with salted egg Contributed by Maryann Lizama

Ingredients For pandan water • 2 pandan leaves or pandan extract • 2 cups of water For puto • 2 cups all purpose flour • 1 cup sugar • 1 tablespoon baking powder • 1 teaspoon vanilla • 3 eggs • 2 tablespoons melted butter • 1 ¼ cup pandan water • Cheese for topping (optional) • 1 salted egg for topping • ¼ teaspoon green coloring (optional)

Materials Puto molds Steamer Directions For pandan water

Boil the pandan leaves or extract until the flavors are infused into the water.

For puto 1. In a bowl, mix flour, sugar, baking powder and vanilla extract.

2. Beat in the eggs one at a time.

3. Mix in 1 ¼ cup of prepared pandan water and continue beating until smooth.

4. Add the melted batter.

5. Mix until the butter is fully incorporated into the mixture.

6. Add the green coloring, if desired.

7. Mix until the color is totally infused into the batter and a balance has been achieved.

8. Pour into the puto molds.

9. Steam for eight minutes then add cheese and salted egg toppings.

10. Steam for an additional two to four minutes.

Submit recipes and photos to assist_editor@glimpsesofguam.com.

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