It takes 40,000 to 60,000 bees and about 2 million flowers to make 500g of honey. Long before sugar became widely used, honey has been valued as a natural sweetener in the ancient civilizations.
Not all honey is created equal. The quality of honey depends on floral nectar, weather, soil, and landscape, environment pollution level and beekeeping practices. Raw local honey is the best choice when buying. Light colored honey is more valued than dark colored. Honey becomes darker when stored for a long time. High water content affects the quality of honey.
When preparing or cooking food, honey can be used as a binder and thickener for dressing and sauces. It also helps in balancing and enhancing flavor profiles of other ingredients and provides moisture to dishes and can even extend shelf life of breads and pastries.
- Honey helps in digesting the fat stored in the body promoting weight loss.
- It maintains blood sugar level, muscle recuperation and glycogen restoration after workout.
- Honey contains flavonoids, antioxidants which help the risk of some cancers and heart disease.
- Used as natural antiseptic, it has anti-bacterial and anti-fungal properties.
- Contains significant vitamin C, Calcium and Iron.
- Research shows that honey helps reduce ulcers and other gastrointestinal disorders.
- Reduce cough and throat irritation. It is as effective as a single dose of dextromethorphan in relieving cough.
- Some varieties of honey contains large amounts of friendly bacteria. This includes lactobacilli and bifidobacteria-Probiotics.
- Honey is also useful for skin nourishment, it is used as moisturizer and anti-dandruff.
Melon Arugula with Honey Calamansi Dressing
- 4 cups arugula
- 2 tbsp fresh mint leaves, thinly sliced
- 2 cups honey dew, cut into 1-inch cube
- 2 cups water melon, cut into 1-inch cube
- 2 cups cantaloupe, cut into 1-inch cube
- 1/4 cup Feta cheese, crumbled
- juice of 10 pieces calamansi (large)
- 3 tbsp honey
- pinch of salt
- Combine all dressing ingredients.
- Place arugula, mint leaves, fruits in a serving bowl.
- Drizzle with dressing and add crumbled feta cheese on top.
Ribs with Honey Sriracha Sauce
- 2kg slab of ribs (beef or pork), cut into 4 ribs each piece
- 1 pc onion, quartered
- 1/2 bulb, garlic smashed with skin
- 1 pc 2-inch ginger, roughly chopped
- 1/2 tbsp peppercorns (whole)
- 1 tbsp salt
- 1 tbsp vegetable oil
- 1 pc onion, sliced
- 1 tbsp garlic, minced
- 1/2 cup honey
- 1/2 cup sriracha
- 1 cup tomato sauce
- 1/8 tbsp hoisin
- 1/8 tbsp rice vinegar
- 2 tbsp light soy sauce
- 1 tbsp lime juice
- 1 cup water
- In a stockpot, combine onion, garlic, ginger, salt, peppercorns and ribs. Pour water until ribs are covered. Bring to a boil.
- Remove from heat and leave the meat submerged in liquid.
- Transfer into a container and refrigerate overnight, making sure meat is covered by the liquid.
To make the sauce
- Sauté onion and garlic in oil.
- Combine the rest of the ingredients and bring to a boil. Reduce heat and simmer until liquid is reduced to 3/4.
To cook the ribs
- Preheat oven to 300˚F.
- Remove ribs from liquid, rinse off and pat the ribs dry.
- Place the ribs in a baking pan and pour sauce until all sides are coated. Cover with aluminum foil. Bake for
2 hours or until meat is tender.
- To finish cooking, place ribs on a pre-heated grill pan, baste with sauce and cook until the sides caramelized. Serve with the remaining sauce.