MANILA, Philippines – Craving for something flavorful but healthy? Try out these winning recipes in your kitchen—all low in sodium but definitely not boring.

Ten dishes were selected in the recent Low-Salt Recipe Contest supported by Novartis Healthcare Phil. in celebration of World Hypertension Day. While all the winners are passionate cooks, the roster includes a doctor, a police investigator, an engineer and some students.

“We were surprised with the turnout of entries; 169 Filipino students and professionals from 18 to 70 years old sent recipes until the May 31 deadline,” said Christine Liwanag, Novartis corporate affairs and market access director.

‘Paksiw’ with a twist

Physician Ma. Josette Robles-Dalisay, 34, won first prize with her Pinaksiw na Bangus Belly with a Twist—milkfish belly simmered in balsamic vinaigrette and ampalaya sauce, topped with roasted garlic with a scoop of organic brown rice as siding.

“This is an impromptu dish. I knew about the contest from a Novartis medical representative and had only a few days to create my entry,” said Dalisay, who practices internal medicine in Lifeline Clinic in Ayala, Alabang. “I cook a lot for my family, usually Filipino, Italian and Thai cuisine.”

As a doctor and foodie, Dalisay encourages her patients to use herbs in their food instead of salt and instant mixes.

Chef Rolando Laudico of Bistro Filipino initially chose the entries according to contest concept application and creativity. He then cooked the short-listed recipes.

The panel of judges consisted of Liwanag; clinical nutrition specialist Doctor Rosario Acosta, who assessed the food’s sodium and nutrition content; Philippine Society of Hypertension president Dr. Abdias Aquino; Philippine Society of Nephrology former president Dr. Lynn Gomez; Joey Hisamoto, representative of Philippine Heart Association president Dr. Belen Carisma; and Novartis senior brand manager for hypertension medicine Diovan, Butch Lopez.

All recipes can be found in the Novartis website, www.novartis.com.ph.

First prize -- Pinaksiw na Boneless Bangus Belly with a Twist

For the bangus:

¼ k boneless bangus belly
¼ tsp freshly coarsed ground pepper
¼ tsp rock salt

Combine freshly ground pepper and rock salt and rub over bangus belly. Leave for 30 minutes in the fridge.

Roasted garlic:

1 large head garlic
1 tsp extra-virgin olive oil
5 basil leaves
½ tsp muscovado sugar
Aluminum foil (approx. the size of bond paper)

Peel the outer layer of the garlic head but keep the outer covering of each clove. Slightly cut the top portion of the head. Place the garlic head on the aluminum foil. Rub the head with the muscovado sugar and wrap with the basil leaves. Drizzle with the olive oil, then wrap it with the aluminum foil and place in the preheated (300ºF) oven. Roast for 8 minutes.

For the balsamic vinegar with ampalaya sauce:
30 ml balsamic vinegar
1 c water
2 tsp ginger in fine strips
10 strips red bell pepper
Blanched ampalaya strips
1 head roasted garlic cloves
2 tbsp extra-virgin olive oil
½ tsp freshly ground course black pepper
1/8 tsp rock salt
1 tsp muscovado sugar
3 basil leaves

Combine all ingredients except the basil leaves with the bangus belly and bring to a boil. Do not cover.

Cover and simmer for 5-10 minutes. Remove the bangus.

To serve, place bangus belly on one corner of the plate, then top it with the ginger strips and roasted garlic cloves. Coil the around the bell pepper strips on top of the garlic cloves.

Toss in ampalaya strips and roasted garlic cloves. Garnish with basil leaves.

Second Prize -- Pasta Pilipino

¼ k angel hair pasta
¼ k mussels
¼ k clams
¼ k peeled oyster
¼ k cherry tomatoes
Virgin olive oil or palm oil
Kesong puti
Sili leaves

Clean and boil unsalted mussels, clams and peeled oysters for three minutes. Drain and set aside a cup of the broth.

Cook pasta according to package instructions.

In a separate sauté pan, heat oil and sauté garlic, onion and cherry tomatoes. Add mussels, clams and oysters, put in broth and simmer. Top with kesong puti and fresh sili leaves.

Third place -- Lumpiang Hubad

2 garlic cloves
1 whole onion
200 g carrots
200 g sweet peas
200 g ubod
200 g firm tofu
200 g shrimp
150 g assorted salad greens
50 g skinless peanuts
1 tbsp brown sugar
Pepper and patis
Cooking oil

Blanch carrots and sweet peas. Deep-fry tofu until golden brown. Roast skinless peanuts and ground finely with brown sugar.

Remove shell and de-vein shrimps and cut into cubes. Make a stock from the shrimp heads and shells.

In a pan, add the shrimp heads and shells with a cup of water, season with a little patis (fish sauce) and pepper. Bring to a quick boil and simmer in lower temperatures. Cook for 15 minutes.

Strain and let cool.

Sauté onions and garlic in oil. Season shrimp with pepper and sauté quickly. Toss in carrots, sweet peas and tofu. Add the shrimp stock and simmer for two minutes. Turn off the heat, add the ubod at the last minute. Serve the sautéed vegetables over the lettuce and top with ground sugar-peanut mix.