Apart from participating in fundraisers and donation drives that pool money and resources, one way we can help is by volunteering to cook in community kitchens and hot meal drives.
[READ: These food drives are sending warm meals to #UlyssesPH survivors]
With many families displaced by recent typhoons in various parts of the country this month, the private and public sectors are mobilizing efforts to address their needs.
[READ: LIST: Donation drives for #UlyssesPH relief]
If you are not yet ready to brave the outdoors—there is still a pandemic, after all—organizations are also accepting home-cooked packed meals for evacuees.
That should be doable enough with a working kitchen and time to spare. But after committing to a cause and getting started, take note of these food preparation and handling tips.
Formulating a menu
Knowing what to cook will help inform the logistics of this undertaking, which is shopping, preparation, packing, and delivery.
Start by asking about the budget. If you’re working on a tight budget consider ingredients that are affordable but packs lots of nutrients and can feed more people per yield.
One Filipino dish to consider is ginisang munggo. According to the US National Heart, Lung, and Blood Institute, a cup of ginisang munggo with lean pork and shrimp has 13g of protein, 19g of carbohydrates and 370mg of potassium, among other nutrients.
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Also consider the demographics of the beneficiaries. Are they all meat-eaters? Most evacuation centers prioritize the elderly with existing medical conditions, so take note of that as well.
Veer away from food that spoils quickly, as packed meals will have to travel. These include tomato- and dairy-based dishes. If you are shopping today but cooking for another day, proper and hygienic storage of meats and other ingredients is essential.