Ingredients:

12 medium green prawns (about 1.4 kilos)

¹⁄₂ cup rice flour

2 teaspoons salt

3 teaspoons ground black pepper

1 cups peanut oil

Peppercorn

1 -2lemon, cut into wedges to serve

Method:

1. Devein Pacific Bay Shrimp and butterfly the prawns.
2. Combine the flour salt and 2 teaspoons of the ground peppercorns in a large bowl. Add prawns and toss to coat in the flour mixture. Shake off the excess flour from each prawn.
3. Heat the oil in a wok or frypan until very hot. Cook prawns in small batches for about 2 minutes or until crisp. Transfer prawns to a plate lined with paper towel to drain.
4. Place prawns on a serving plate and sprinkle with the peppercorn. Serve with lemon wedges.

Ingredients:

2 tablespoons olive oil

3/4 pound medium shrimp, peeled and deveined

1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds

1 medium onion, finely chopped

2 cloves garlic, minced

1 1/2 cups long-grain rice

1/4 teaspoon paprika

1/4 teaspoon turmeric powder

1 can (14.5 ounces) diced tomatoes

2 cups chicken broth

salt and ground pepper

1 cup frozen green peas, thawed

Method:

1. In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp.
2. Add sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
3. Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
4. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

Ingredients:

12 ounces linguine

3 tablespoons olive oil

1 medium onion, finely chopped

4 garlic cloves, thinly sliced

1/4 teaspoon red-pepper flakes

3/4 cup white wine

2 tablespoons butter1 pack Pacific Bay Clam whole

1/4 cup fresh parsley, coarsely chopped

Method:

1. Cook pasta until al dente.
2. Drain pasta
3. Sauté onion, garlic in olive oil.
4. Add clams, cover.
5. Pour white wine, and reduce.
6. Add cooked pasta.
7. Finish with butter, chili and parsley.
8. Season with salt

Ingredients:

2 ½ tbsp. unsalted butter

1 tbsp Olive Oil

1 ¼ cups spring onion

¾ white wine

1/2 tsp grated lemon rind

2 tbsp fresh lemon juice

1 pack Pacific Bay Seafood Chilean Mussels whole

¼ tsp salt

¼ tsp pepper

Method:

1. Heat butter, add oil.
2. Sauté minced garlic
3. Add mussels, simmer for 3-5 minutes.
4. Add lemon rind and lemon juice
5. Season with salt and pepper.
6. Finish with spring Onions.

Ingredients:

1 pc Pacific Bay Seafood salmon steak, flaked

Bread Crumbs

 3 Tbsp chopped spring onion

1 medium garlic clove, minced

1 Tbsp fresh chopped dill

3 Tbsp minced green bell pepper

1 Tbsp flour

1 egg

1/2 teaspoon paprika

1 teaspoon lemon zest

2 teaspoons lemon juice

1/2 teaspoon salt

Several turns of freshly ground black pepper

3 Tbsp olive oil

Method:

1. Mix patty ingredients: In a large bowl, gently mix together the salmon, bread, spring onion, garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt and pepper.

1. Form into 8 patties, each about 1/2 inch thick.

1. Brown in skillet: Heat olive oil over medium high heat in a large skillet. Cook the patties until nicely browned on both sides, about 3-4 minutes per side.

Ingredients:

1 pound elbow macaroni

6 tablespoons butter

¼ cup all-purpose flour

â…› teaspoon chili flakes

3½ cups whole milk

1 cup cheddar cheese, shredded

1 cup mascarpone cheese

1½ cups fresh breadcrumbs

2 tablespoons butter

salt

1 small clove garlic, pressed or minced

1-2 teaspoons lemon zest

1 pound Boston Lobster meat, cut into chunks

parsley, chopped, for garnish

Method:

1. Melt butter, add vegetable oil
2. Saute garlic
3. Add chopped boiled lobster meat then transfer
4. Make the sauce in the same pan: butter, flour, milk, cheese
5. Season with salt and pepper
6. Add cooked macaroni. Put back lobster.
7. Top with lemon zest, pasley, breadcrumbs and cheese of choice. Season with chili flakes.

Ingredients:

2halibut fillets

2tablespoons butter

2tablespoons finely chopped parsley (or other herb of your choice) or 2 tablespoons finely chopped oregano tablespoons finely chopped dill (or other herb of your choice)

salt and pepper, to taste

1teaspoon olive oil

Method:

1. Marinade halibut fillets in oregano, parsley, dill and olive oil.
2. Season with salt and pepper
3. Pan fry in butter 4-5 minutes per side.

Ingredients:

100 grams swahe, peeled

100 grams tahong, removed from shell

1/2 cup flour

1/2 cup cornstarch

1 egg, beaten

1/4 cup water

1 teaspoons salt

1/2 teaspoon ground pepper

1 onion, chopped

cooking oil for frying

1 cup bean sprouts

1 sweet potatoes, peeled and cut into strips

Spicy Garlic Vinegar

1 cup white vinegar

1 tablespoon garlic, minced

1 teaspoon salt

1 teaspoon sugar

1 piece chili(siling labuyo), chopped

Method:

1. In a bowl, combine flour, salt, pepper, egg and water to make a smooth batter. Stir to mix well.
2. Add the seafood, onion, bean sprouts. Mix until seafood and vegetables are well coated.
3. In a frying pan, heat cooking oil and pour about 1/4 cup of the mixture.
4. Deep fry each sides for about 1-2 minutes or until crisp and brown. Drain on paper towels.
5. Repeat until the entire mixture is consumed.
6. Serve hot with spicy garlic vinegar. Enjoy

Dipping sauce:

In a bowl, mix all the ingredients for spicy garlic vinegar

Ingredients:

4 center-cut bacon slices

3 large navel oranges, juiced

1 1/2 pounds scallops

1/2 teaspoon black pepper

1/2 teaspoon  salt

1 tablespoon apple cider vinegar

2 teaspoons  thyme

Method:

1. Render bacon bits.
2. Take bacon out of the pan, let the oil/fat stay.
3. Sear scallops in bacon fat. 2 minutes per side
4. Deglaze pan with vinegar and fresh orange juice.
5. Season with salt and pepper, add thyme.
6. Serve with fresh orange segments.

Ingredients:

2 cups organic vegetable broth

2 teaspoons thyme

1/2 teaspoon  ground black pepper

1 tablespoon olive oil

1/2 cup chopped carrots

1/2 cup chopped onion

1/4 cup chopped celery

2 tablespoons all-purpose flour

  1 pound medium shrimp

1/3 cup heavy cream

Method:

1. Heat oil in pan
2. Saute onion, carrots, celery
3. Add prawns
4. Add flour
5. Pour in broth
6. Cook for 1 minute add thyme, season with salt and pepper.
7. Add cream
8. Finish with thyme.

Ingredients:

250 gr squid (cut in ring shape)

1 salted egg (yoke only)

1/2 lemon

salt & pepper

1 tablespoon sesame oil

1 cup corn flour (maizena)

pinch baking powder

5 garlic

4 red chili

spring onion (chopped)

1 tablespoon oyster sauce

5 tablespoon water

2 tablespoon butter or margarine

Method:

1. Marinade squid with lemon, salt and pepper, sesame oil.
2. Prepare dredge mixture, cornstarch salt and pepper, butter
3. Dredge
4. Fry

Ingredients:

1 pound large shrimps

2 tablespoons butter

1 tablespoon oil

3 shallots, peeled and finely chopped

2 cloves garlic, peeled and minced

2 Thai chili peppers, stemmed and minced

1 cup evaporated milk

6 salted egg yolks, mashed

½ teaspoon sugar

salt to taste

Method:

1. Heat batter and oil
2. Saute onion, garlic, chili
3. Pour evap milk
4. Add salted egg yolk
5. Add sugar
6. Season with salt and pepper
7. Add prawns.

Ingredients:

3 Tbsp lemon juice

1/4 cup chicken broth

2/3 cup heavy cream

1 Tbsp canola oil

Salt

Ground black pepper

500g Pacific Bay Salmon Steaks

Method:

1. Make the sauce: simmer lemon broth and cream, season and set aside.
2. Pan fry salmon in oil, season with salt and pepper.
3. Once cooked pour the sauce back in.

Ingredients:

250g Jumbo Shrimp

2 Tbsp olive oil

Zest from 1 lime

2 Tbsp lime juice

½ tsp chili flakes

6-10 strips thin bacon, cut in half (half as many pieces of bacon as there are shrimp)

toothpicks

Instructions:

1. Marinade shrimp: Lime zest, lime juice, olive oil, chili flakes
2. Wrap prawns in bacon and secure with toothpick
3. Pan fry until opaque roughly 3-4 minutes each side.

Ingredients:

250g  Pacific Bay Squid Rings

1 egg yolk

1 cup ice cold tonic water

1/8 teaspoon baking soda

1 teaspoon salt

1/4 cup corn starch

3/4 cup flour

Cayenne pepper

Canola oil

Method:

1. Make the batter: combine baking soda, cornstarch, flour, salt and pepper, cayenne pepper.
2. Combine wet ingredients: tonic water, egg yolk
3. Combine wet and dry
4. Dip squid in batter
5. Fry squid until golden.
6. Drain excess oil.

Ingredients:

160g Pacific bay Atlantic Cod cut into small chunks

½ cup lime juice

½ cup lemon juice

½ red onion finely chopped

½ cup tomato, seeded

1 large siling haba chopped

2 tsp salt

Dash of ground oregano

Dash of cayenne pepper

Spring Roll wrapper

Method:

1. Combine lime and lemon juice in a mixing bowl.
2. Add salt pepper onions.
3. Add fish.
4. Add the rest of the ingredients.
5. Serve with fried spring roll wrapper.

Ingredients:

3/4 cup olive oil, divided

2-3 red, yellow, and green bell peppers, seeded and julienned

1 red onion, julienned

1 carrot, julienned

1 siling haba, seeded and minced

1 cup cider vinegar

160g pacific bay atlantic cod portions

Salt and pepper

1/2 cup flour for dredging

1 bay leaf

6 white pepper

Method:

1. Saute onion, carrots, bell peppers, chili and bay leaf in olive oil
2. Add vinegar. Season with salt and white pepper
3. Dust finish with four salt and pepper
4. Pan fry until golden
5. Pour veggie mixture in fried fish

Ingredients:

225g cream cheese

1 tbsp mayonnaise

1 tsp mustard

2 tbsp powdered sugar

4 cloves minced garlic

1 tsp Paprika

1/4 cup white wine

1-2 teaspoons lemon juice

1 teaspoon lemon zest

500g Pacific Bay Crabsticks

1/4 cup parsley

Day old French bread cubed

Method:

1. In a pan add butter, flour, milk, cream cheese – set aside
2. In a separate pan heat oil, add lemon zest, and wine
3. Combine 1^st mixture to pan. Add mayo, mustard sugar and lemon
4. Season with salt and pepper.
5. Dip bread and crab sticks.

Ingredients:

8 ounces Pacific bay Shrimp Jumbo, chopped

1/2 teaspoon salt

Pinch of black pepper

1/2 teaspoon cornstarch

2 tablespoons canola oil

3 eggs, beaten

2 stalks green onion, minced

4 cups leftover rice, grains separated well

3/4 cup frozen peas and carrots and corn, defrosted

1 tablespoon soy sauce

1 teaspoon sesame oil

2 tablespoon oyster sauce

Method:

1. Saute shrimp in garlic and oil.
2. Add corn, peas and carrots.
3. Season with salt and pepper.
4. Add oyster sauce and soy sauce. Set aside.
5. Make egg crepe or thin egg’
6. Wrap rice with egg.

Ingredients:

1 tbsp Spring onion

1 Green onion, minced

1 tbsp Lime

​2 tbsp lemon juice

250g Pacific Bay Crabsticks, shredded

Method:

1. Combine all ingredients together. Mix well.

Ingredients:

3 pcs. 2x2 dory fillets

½ cup flour (seasoned with salt and pepper)

1 egg

½ cup parmesan cheese

Vegetable oil for frying

Salt

Method:

1. Prepare breading station, flour, eggs, parmesan cheese
2. Coat fish fillets
3. Fry dory until golden brown and drain excess oil in paper towels
4. Serve over lemon/lime slices.

Ingredients:

200g Pacific Bay Tuna Steak

2 tsp salt

¼ tsp cayenne pepper

½ tbsp. butter

2 tbsp olive oil

1 tsp whole peppercorns

Method:

1. Season tuna steaks with salt and cayenne pepper.
2. Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorn in the mixture until softened and pops.
3. Place seasoned tuna in the pan and cook to desired doneness. 1 ½ minutes per side.

Ingredients:

1 dozen Mida baby squid

4 tbsp butter

1 tsp sugar

Cayenne pepper

3 tbsp Worcestershire sauce

Olive oil

½ cup green and yellow bell pepper, diced

5 cloves garlic minced

Method:

1. In a nonstick pan, heat butter with olive oil
2. Saute garlic and toss in baby squid.
3. Season with salt, pepper and cayenne pepper.
4. Add Worcestershire sauce and sugar
5. Add bell peppers.
6. Serve.

Ingredients:

1 ½ cups all purpose flour

3 ½ tsp baking powder

1 ts

p salt

1 tbsp white sugar

1 ¼ cups milk

1 egg

3 tbsp butter

Pinch of cayenne pepper

1 dozen 2 inch size octopus meat

Barbecue sticks

Vegetable oil for deep frying

Method:

1. Combine batter ingredients
2. Dip octopus in batter, fry until golden.

For this session, there are five (5) mouth-watering recipes that CHEF RIKKS shared with us. Crabcakes with Aioli Dill Sauce,  Poached Salmon with Dijon Cream Sauce, Honey Sesame Glazed Prawn with Arugula & Raspberry Vinaegrette, Pan-Grilled Sea Bass with Port Wine Reduction, Cream Dory Tandoori with Raisin Couscous

Personally I like all of them, after Chef Rikks showed us how easy to cook them and after eating the portions we were given. It's not the traditional tasting, because the sampler came in big portions unlike in other cooking demos I have attended. But what keeps me wishing to have a go at cooking them are the Crabcakes with Aioli Dill Sauce, the Honey Sesame Glazed Prawn with Arugula and Raspberry Vinaegrette, and the Cream Dory Tandoori with Raisin Couscous.

Ingredients:

• 2 eggs
• Fresh ParsleyWorcestershire Sauce
• 1 teaspoon Dijon mustard
• 2 tablespoons mayonnaise
• 1 piece lemon and zest
• Salt and pepper
• 1 lb Blue Swimming Crab Lump Meat
• 1/2 cup panko breadcrumbs
• Half stick butter

for Aioli:

• 1 piece garlic clove
• Sea salt
• Black Pepper
• 1 large egg yolk
• 1 teaspoon Dijon Mustard
• Around 600ml extra virgin olive oil
• Lemon juice and zest
• Fresh Dill

1. Beat eggs in a bowl and add parsley, mustard, Worcestershire sauce, mayonnaise, lemon juice and seasoning. Mix well.
2. Gently fold in crabmeat and normal breadcrumbs until mixture is no longer moist.
3. Gently make 6-8 balls out of the mixture. Then flatter into thick patties.
4. Ligtly coat the patties in panko breadcrumbs and refrigerate for 30 minutes.
5. Fry in butter until golden brown. Squeeze lemon when done.

For Aioli:

1. Smash garlic and salt in a large bowl (or pestel and mortar)
2. Combine with egg yolk and mustard. Mix together.
3. Start adding the olive oil little by little, whisking continuously.
4. Add the lemon juice/zest, and dill.
5. Season to taste.

For this session, there are five (5) mouth-watering recipes that CHEF RIKKS shared with us. Crabcakes with Aioli Dill Sauce,  Poached Salmon with Dijon Cream Sauce, Honey Sesame Glazed Prawn with Arugula & Raspberry Vinaegrette, Pan-Grilled Sea Bass with Port Wine Reduction, Cream Dory Tandoori with Raisin Couscous

Personally I like all of them, after Chef Rikks showed us how easy to cook them and after eating the portions we were given. It's not the traditional tasting, because the sampler came in big portions unlike in other cooking demos I have attended. But what keeps me wishing to have a go at cooking them are the Crabcakes with Aioli Dill Sauce, the Honey Sesame Glazed Prawn with Arugula and Raspberry Vinaegrette, and the Cream Dory Tandoori with Raisin Couscous.

Ingredients:

• 500 grams peeled prawns
• 3 tablespoons sesame seeds
• Canola Oil
• 1 piece Birdseye chili (labuyo)
• 1 bunch mixed salad leaves and arugula

For Vinaigrette:

• Raspberry Vinegar
• Extra Virgin Olive Oil
• Grainy Mustard
• Salt and Pepper

Method

1.  Stir fry prawns in oil for 2 minutes. Add chili and sesame seeds. Let simmer for 10 seconds.
2. Add honey and mix well. Set aside to cool.
3. Combine raspberry vinegar, mustard and olive oil. Mix well until emulsified. Season. Serve over salad.

For this session, there are five (5) mouth-watering recipes that CHEF RIKKS shared with us. Crabcakes with Aioli Dill Sauce,  Poached Salmon with Dijon Cream Sauce, Honey Sesame Glazed Prawn with Arugula & Raspberry Vinaegrette, Pan-Grilled Sea Bass with Port Wine Reduction, Cream Dory Tandoori with Raisin Couscous

Personally I like all of them, after Chef Rikks showed us how easy to cook them and after eating the portions we were given. It's not the traditional tasting, because the sampler came in big portions unlike in other cooking demos I have attended. But what keeps me wishing to have a go at cooking them are the Crabcakes with Aioli Dill Sauce, the Honey Sesame Glazed Prawn with Arugula and Raspberry Vinaegrette, and the Cream Dory Tandoori with Raisin Couscous.

Ingredients

• Cream Dory fillets, cut into cubes
• 1 tbsp Garam masala, cumin powder, turmeric, curry, nutmeg, coriander seeds, cardamom, cinnamon seeds
• 1 cup Greek yogurt
• 1 cup couscous (dry)
• 1 1/2 cups chicken stock
• A handful of raisin
• 1 lemon/box of couscous

Methods

1.  Mix yogurt and all dry spices together. 
2. Skewer the fish cubes and season with salt and pepper.
3. Pour over yogurt mixture and refrigerate for 30 minutes.
4. Bring chicken stock to a boil.
5. In a large bowl, pour heated stock over couscous mixture. Add lemon zest.
6. Cover and let set for 10 minutes.
7. Mix with a fork to ensure couscous is nice and fluffy. Add raisins.
8. Place skewers over a grill on high heat.
9. Serve over couscous.

After plating, each dish was taken to a designated table where the invited food photographers could take pictures without disrupting the class.  We had picture takings, too, with Chef Rikks. Wonder if Tess will send me a copy for posterity.One thing is sure, though this is my first, it certainly won't be the last Maya class I'll attend.So MTL, be ready.

This is one of the most popular ways to prepare codfish in Portugal. Wine suggestion: a full-bodied red wine. The intensity of the flavors of the dish needs a strong balance. Guadalupe Red is an excellent wine to pair with this dish. 

Ingredients

• 500 g salted codfish 
• 750 g freshly fried potatoes (shoestring cut) 
• 6 eggs 
• 150 ml white wine 
• 3 medium onions 
• 3 tsp extra virgin olive oil 
• 2 bay leaves 
• 6 garlic cloves 
• 2 tsp chopped parsley 
• Salt 
• Black pepper 
• Nutmeg 
• 12-18 black olives (not chopped) 

Instructions

1. Fry potatoes until golden. Do not brown. Drain. 
2. Bring water to a boil and add the codfish; cook for 7-10 minutes. Usually, when you start smelling the fish, it is time to take it out. Leave to cool. 
3. Flake fish. 
4. Drizzle pan with olive oil. 
5. Add bay leaves and onion. Cook until golden but not caramelized. 
6. Add garlic. 
7. Two minutes later, add fish. 
8. Season with pepper and nutmeg. 
9. Cook for 3 minutes, mixing gently and not allowing it to stick to the bottom of the pan. 
10. Add shoestring fried potatoes. 
11. Add wine. 
12. Add half of the olives and half of the parsley, the whole time mixing gently. 
13. Add eggs over low fire. 
14. Stop cooking while eggs are still slightly wet. 
15. Garnish with remaining olives and parsley. 
16. Serve immediately. 

In the season of Lent, bacalao is the ultimate indulgence. So, when I received a text message from Chingling Tanco saying that she finally had slightly salted bacalao (Atlantic cod premium loins, the type that needs no overnight soaking and behaves more like a meaty, juicy fish steak when left whole and soft and supple when flaked), I was overly excited. More so when I found out how much they were being sold for. 

I asked João Branquinho (who, by being Portuguese, has earned the right to be a bacalao whiz) to share his recipes with us. My personal favorite dish of his is the homey Bacalhau al Bras. João also happens to roast the finest chicken with piri-piri sauce (the thought alone makes my mouth water) and imports excellent yet reasonably priced Portuguese wines of distinct character. 

João says his recipes are good for four, and best eaten with bread, boiled or baked potatoes, or rice. Note: If you are using regular salted bacalao instead of loins for these recipes, soak the fish overnight with several water changes. 

Bacalhau com Ameijoas

Wine suggestions for this excellent dish: Vinho Verde or Alvarinho. 

These are wines with character and aroma—perfect with seafood and hot spices. 

Ingredients

• 500 g codfish loin (about 4) 
• 500 g clams 
• 200 ml Vinho Verde (Casa do Valle is the one I use) 
• 3 medium onions, diced 
• 4 medium tomatoes, peeled and diced 
• 3 tsp extra virgin olive oil 
• 1 bay leaf 
• 12 garlic cloves, finely chopped 
• ½ bunch each of flat leaf parsley and coriander, chopped 
• Diced red bell pepper 
• Diced bird’s eye labuyo (to taste) 
• 1 tsp butter 
• Salt 
• Black pepper 
• 2 tsp lemon juice 

Instructions

1. In a pot, put 2 tbsp of olive oil; when hot, add 2 sliced onions. Let it cook in low fire for 5 minutes before adding 8 cloves of garlic. Let it cook for 2 minutes. 
2. Add 2 tbsp bell pepper and labuyo to taste. 
3. Add clams and cover the pot. Let it cook for 2 minutes. 
4. Add parsley and coriander. 
5. Add 150 ml of wine and cover. Let the clams open and add butter. Turn off heat. 
6. Season to taste and add lemon. 
7. In another pan, heat 1 tbsp olive oil, add bay leaf, onion and diced tomatoes. 
8. Add 50 ml wine, 4 cloves of garlic, black pepper and mix gently. Let it cook in low fire. 
9. Add codfish and slow-cook for 5 minutes; turn the loins carefully and cook another 5 minutes. 
10. Arrange on a serving platter.

Mida Foods is a supplier of  frozen seafood, but now it also supplies fresh salmon, ocean-farmed from Norway. Enrique Valles of Mida sent me a link to a website (salmonfromnorway.com) developed by the brand who supplies their salmon, which I found very interesting.

“While some have expressed concerns that ocean-farmed salmon are dyed to mimic wild salmon,” the website says, “this is inaccurate. The pinkish-red color of wild and ocean-farmed salmon comes from a natural oxycarotenoid called astaxanthin—not from dyes or coloring agents.

“In the wild, fish absorb astaxanthin by eating small crustaceans. Ocean-farmed salmon receive astaxanthin as part of their diet in supplement form, the same way humans take vitamin supplements. Studies have also shown that consuming astaxanthin is beneficial to humans as it can boost immune response and acts as a free radical antioxidant.”

The fish are fed with dried pellets that contain marine raw materials (fish oil and fish meal from wild fish) and vegetable raw material, vitamins, minerals and antioxidants.

“To better utilize resources, the marine life used in salmon feed comes from sustainable stocks of fish species that are not suitable for human consumption. In addition, vegetable oils have been added to the feed to reduce the strain on limited marine resources. While this has caused the level of beneficial omega-3 fatty acids in fish to fall, the remaining amount of omega 3 found in ocean-raised fish is still several times higher than the internationally recommended amount of 0.5 grams per day.”

Isn’t it good to know that our food has likewise been fed and raised in a manner that’s sustainable and humane?
According to Valles, customers’ orders are received by 3 p.m, Friday. Then the orders are air-freighted to the Philippines and delivered to the Mida plant Wednesday evening the following week, ready for delivery on Thursday.
Customers do not need to order in bulk,  they can order per piece with delivery daily (following our delivery schedule) in case they do not have enough storage.