SCONE: A SHORT HISTORY
Scones are biscuit-like pastries or quick breads that are often rolled into round shapes and cut into quarters, then baked, sometimes on a griddle. Scones can be savory or sweet and are usually eaten for breakfast, but are also served with tea and in coffeehouses.
Scones got their start as a Scottish quick bread. Originally made with oats and griddle-baked, today’s version is more often made with flour and baked in the oven. As for the origin of the word “Skone”, some say it comes from the Dutch word schoonbrot, which means beautiful bread, while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned. According to Webster’s Dictionary, scones originated in Scotland in the early 1500s.
Scones became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford (1788 – 1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones. She was so delighted by this, that she ordered it every afternoon and what now has become an English tradition is the “Afternoon Tea Time” (precisely at 4:00 p.m.). They are still served daily with the traditional clotted cream topping in Britain. IMPROVE YOUR BRAIN!
SO, NOW COMING BACK TO MY BLUEBERRY SCONE, First request from my YOUTUBE family by cooking4fun channel a.k.a. Tess. I hope it adjoin what she’s expecting from me!
I got known her through youtube. She’s also uploading some of her home cooking video on youtube. Until at the end we became friends and ended at none friends!…hahhahaa…..
Because of some differences in life…I decided to make a distance from her. She is AWARE of it and what could be the REASON she knows it too. I don’t want to elaborate it here, the thing is I granted her REQUEST eventhough she could make it also alone. She has the video also in which she shares her own RECIPE of this 👿 BAKED IN MY TURBO BROILER!
* 2 cups all purpose flour
* 250 g blueberry fresh or frozen
* 1/2 cup of granulated sugar
* 1/2 cup of whole milk
* 1/2 cup of sour cream
* 8 tbsps. frozen butter
* 1 tsp. grated lemon zest
* 2 tbsps. or 1 pack (8g) baking powder
* 1 tsp. salt
1.) Add all dry ingredients together and all liquid ingredients separately.
2.) Then add the frozen butter to dry mixture, work into the flour until they blend together. Add liquid mixture and blueberry, fold it until it’s just combined.
3.) Give rest for about 5 minutes in the freezer. Then transfer to the baking pan, bake for 25 minutes, oven 190°C.
Take it from me Baby and ENJOY……. 😈
My “UKOY” (MY VERSION) REQUESTED BY rad2bone70 channel on YOUTUBE!
I remember those times when I was a little girl in Mandaluyong City, Philippines. My late nanay used to buy it from any “carinderia” near our house. My cousin Ching2 and I love to finished them all with dunking sauce composed of vinegar, chopped garlic and a little bit of powdered pepper. hmmm…….we love it!
For sure if she will read this Blog of mine now a days, she’ll agree with me.
This is onother request by rad2bone70 channel from youtube!
This is my version!
* 1 1/2 cup All-purpose Flour
* 1 1/2 cup Cornstarch
* 1/3 cup Mama Sita’s Palabok (Shrimp Gravy) Mix
* 3/4 cup cold Water
* 1 cup Potaoes, shredded (squeeze off excess water)
* 1/2 cup Carrots, shredded (squeeze off excess water)
* 1/4 cup Leeks, minced
* 12 pcs shrimps, small, peeled and deveined you can also use dried ones!
* 1 pc tokwa (hard bean curd), cut into haft cube
* 2 tbsps cooking oil
Garlic Dipping Sauce :
* 1/2 cup Mama Sita’s Young Vinegar
* 2 tsps Garlic, crushed
* dash of black Pepper
* pinch of Salt
*1.) To prepare the batter: In a mixing bowl, combine all-purpose flour, cornstarch, Mama Sita’s Palabok (Shrimp Gravy) Mix and water. Squeeze off excess water from the potatoes and carrots. Stir in potatoe, carrots and leeks.
*2.) To form the fritters: In a saucer, form batter mixture into small 2” patties. Top with a shrimp and 3 tofu cubes. Gently slide into pre-heated pan with cooking oil (350ºF or 170ºC) and fry until golden brown, about 5 minutes. Drain off excess oil. Continue process until you use up the batter mixture. Serve hot with garlic dipping sauce.
*3.) To prepare the garlic dip: In a bowl, combine vinegar, garlic, black pepper and salt. Stir. Let stand for at least 20 minutes. Reserve until needed.
ZUCCHINI AND SEAFOODS
In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower.
* 4 pcs. Zucchini, halved and sliced
* 1 pouch Mama Sita’s Chop Suey Mix
* 1 pack Seafoods Mix , frozen
* 1 onion, sliced
* 4 cloves Garlic, peeled and crushed
* some Scallions, cut into rings
* 1 Carrot
* Half Pechay Baguio or Chinese cabbage
* some Vegetable oil
* 1 cup of Water
* 1 broth cube
—Heat a pan or casserole. Pour some vegetable oil. Saute onion, garlic, carrot, seafoods and broth cube. Stir to blend for about 5
—Add the vegetables, continue stirring. Meanwhile, dissolve 1 pouch Mama Sita’s chop suey mix in 1 cup of water.
—Pour the sauce (Mama Sita’s Mix) and continue cooking until sauce is thicken. Serve hot.
MY SHRIMPS TINOLA
A soup made with shrimps steamed in ginger root, cabbage and a bit of Onion. This is a simple Filipino way of cooking shrimps as a soup. Specially on this winter time, soup includes in everyday meal. A kind of fast winter soup for all Filipinos.
what is a better cold day meal than a big pot of soup? In my opinion, pretty much nothing fills you up and makes you feel warm and cozy like a big, hearty meal like these. Contrary to
popular opinion, it’s not nearly as difficult or time consuming to make enough soup for dinner for an average sized family, plus plenty of leftovers for great lunches. In addition to being delicious and satisfying, soup, unlike many comfort foods, is a fairly healthy options!
* some vegetable oil
* 1 Onion
* a thumb sized Ginger
* 1/4 head Cabbage
* 1 kg Shrimps
* 1 fish broth cube
* some water
* Salt and fresh ground Pepper to taste
* Fish Sauce or Patis (optional)
LUNCH MENU OF THE DAY!
This is our lunch today/ Just to give you an idea what goes for a simple menu, like this!
Pinoy na Pinoy ang dating ng pananghalian na ito.
Mangoes, I think everyone’s favorite no doubt about it!
Not to compared in a restaurant, because aside from simply homecooking, it is also for family of four members.
Rice being the major source of carbohydrates by most Southeast Asian countries, is a constant in any Filipino lunch. Meat and fish dishes are usually served with the rice. However, it is not typical for a Filipino everyday meal to consists of an entree, main dish and dessert. It is usally just the main dish and sometimes a serving of a dessert or fruits.
For soup; Savory Mussels Soup
Fried Dark Band Fuslier (fish)
Fresh Ripe Mangoes
BARRIO FIESTA 2007, 2009 and 2010
PAG IBIG SA BAYAN!
This Blog is all about Barrio Fiestas that we had here in Vienna in commemoration of our Emancipation Day.
This was taken during Barrio Fiesta here in Vienna. In my booth with Tupackfreak and some guest of mine from Italy. Also with Senator Gringo Honasan and Mayor Richard de San Jose of Flora, Kalingga Apayao and their wives. Also Randy Santiago of TFC (The Filipino Channel), which is no picture at all here. And all various Filipino Association here in Austria. (2007 and 2009) During this time, you’ll really see how Filipinos…..”NAGKAKAISA”……was a very successful Day!
Picture down here was our take home food. We bought from one of the booth for our dinner. Grilled squid and shrimps, Our take home food with sliced tomatoes and onions!
The day was too long for all of us but it was a very delightful day for everybody!
Until next year folks…
LOOKS LIKE IMPORTED!
In local restaurants here in Vienna, like a restaurant which they claimed a Greece Resto you will discover something similar to our food. Gaya ng mga piniritong isda, naiba lang ay ang kanin na kapares nito. Kasi usually ang kanin nila kung hindi niluto na may mantika o di kaya ay may kulay…..LOL…
Pero kung tutousin ay di malayong naiiba sa mga putahe nating Pinoy!
Kaibahan nga lang kapag mga fried fish ay laging may kasamang salads maliban sa kanin o di kaya ay french fries. Siguro nagtataka kayo kung bakit ko nasabi ito…kasi sa dami ng mga Greece restaurants na napasukan naming mag pamilya dito ay ito halos madalas ang order ko. Wala akong makitang malaking pagkakaiba sa pagkain nating mga Pilipino.
Pag masdang mabuti ang larawang ito, at makikita ninyo ang ibig kong sabihin…jejejeee…
O di ba looks like IMPORTED pero kung tutuusin ay kanin na niluto sa tomatoe sauce, fried fish, ensaladang carrot na may green salad, kamatis at sibuyas, at hiniwang lemon. masarap siya at nakakabusog talaga. Ito ang naging tanghalian ko nang kami ay kumain sa isang resto dito ng Greko. At kung mapapansin ninyo may basket ng tinapay din na di ko naman kailangan, dahil sa kanin palang ay kuntento na ako.
O di ba tama ako mukhang IMPORTED pero wala namang pinagkaiba sa pagkaing Pilipino.
BANGUS INIHAW (GRILLED MILKFISH)
One of my hubby’s favorite among “INIHAW” dishes, is this one. If ever we had left over he used to add it for Dinengdeng season with bagoong sauce. My hubby requested this recipe but with the condition that he’ll be the one grilling it in the end I was the who did it…lol….
This was our lunch. By the way, I got it from the market cleaned already but frozen one. We don’t get fresh here aside from other fish like Bonito, Horsemackerel, Dorado and Shrimps. These you can get fresh and cleaned also. Which is very usual here in Austria whenever you buy fish. Sa sarap kaya nito maraming kanin ang makakain.
FOR 2 PCS. BANGUS (MILKFISH) of Regular size:
* 2 pcs. Milkfish (Bangus)
* 2 large (100 grams) white or red onion, minced
* a thumb-sized ginger, chopped
* 4-5 pcs (200 grams) tomatoes, chopped
* salt and pepper
* OPTIONAL- 1/2 tbsp of soy sauce
* for wrapping maybe aluminum foil or banana leaves
* Wash the fish. Remove the blood that run along the side of its fishbone and the heart. Drain well. Sprinkle moderately with salt the flesh of the fish.
* Meanwhile, in a small bowl, combine the onion, ginger and tomatoes. Add a little salt. Sprinkle with pepper. Put the soy sauce (OPTIONAL). Mix until well-blended.
* Stuff the fish with the mixture. Wrap in aluminum foil or banana leaves. Grill.
* Serve with patis-suka with garlic and siling labuyo or toyo-mansi dip and lots of rice.
FISH STICKS AND PARSLEY POTATOES
Fish fingers, also known as fishsticks, are a processed food made using a whitefish such as cod which have been battered or breaded. They are then baked in the oven or deep-fried. They are commonly available in the frozen food section of supermarkets, and on children’s menus in family-orientated restaurants.
This was the lunch of the day…
A quick way of cooking for lunch on a very busy day, for a very busy mommy like me!
* Fish sticks (can be frozen one from supermarket)
* chopped Parsley
* some oil for frying
* Boiled potatoes, peeled
* some Butter
* Simply fry the fish sticks, roll the boiled potatoes in butter add chopped parsley and salt to taste, that’s it.
Serve with green salad would be perfect!
SMOKED TROUT with VEGETABLES
TROUT belongs to the Salmonidae family. Trout are classifed as an oily fish. The word trout is also used as part of the name of some non-salmonid fish such as Cynoscion nebulosus, the spotted seatrout or speckled trout. According to the British Nutrition Foundation, trout contain one of the lowest amounts of dioxins (a type of environmental contaminant) of all oily fishes.
Here I cooked it on top of mix vegetables seasoned with anchovy paste. You can oven it also with different herbs or fry. Best serve with parsley potatoes or rice. But nothing can overcome the taste of Filipino vegetables like what I added here namely: “bulaklak ng kalabasa”, eggplant and string beans.
Just to give an idea with what, how and other preparation for “TROUT”. My family love it very much the oven one with some flour on top. serve with potatoes or rice. Which I’m going to upload on youtube next time. Of course the recipe here.
* 1 smoke Trout of medium sized
* 1 Tomatoe
* 1 Onion
* about 4 pcs. Eggplant
* 1 bunch of String beans (sitaw)
* some Squash flower (bulaklak ng kalabasa)
* 3 tbsps. Anchovy Paste
* some fish sauce (patis)
SALMON HEAD & MANGOLD (CHARD)
Just to give an idea what mangold goes with it a la Filipino taste and way of cooking. Since I’m base here in europe in which mangold or chard is available every where. Cooked in coconut milk with siling labuyo and vinegar then I serve it with hot rice of course, just like every Filipino family who’s fun of eating rice three or more times a day.
Chard, also known by the common names Swiss Chard, Silverbeet, Perpetual Spinach, Spinach Beet, Crab Beet, Seakale Beet, and Mangold, is a leafy vegetable, and is one of the cultivated descendants of the sea beet, Beta vulgaris subsp. maritima. Although the leaves are eaten, it is in the same species as beetroot (garden beet) which is usually grown primarily for its edible roots.
It has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked (like in pizzoccheri) or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach. Chard is used in a variety of cultures around the world, including Palestinian Arab cuisine.
And for Filipinos like us I have to adopt it according to my family’s preferences and Pinoys cuisine in a way!
* for 2 pcs. Salmon Head
* 1 liter Coconut Milk
* 1 bunch ogf Mangold or Chard
* some Pepper Corns or fresh ground Pepper (I used fresh ground pepper)
* some Siling Labuyo
* Fish Sauce (Patis) to taste
* some Ginger Powder
* some Garlic Powder
* Bring coconut milk to boil. Then add salmon head , season with fresh ground pepper, patis, ginger and garlic powder. Cover oever medium heat for about 5 minutes.
* Add mangold, siling labuyo and vinegar. Cover and continue cooking until mangold is done. Serve while hot with rice.
FISH FILLET WITH THYME AND PEPPER
This idea came from a dish the one of my colleague in Sozial Versicherung Anstalt der gewerblichen Wirtschaft (SVA) invited us for Tupperware party. She pressed the herbs and spices into the fish fillets then fried them. That was good! To complete the dish, I serve them with garlic-sour cream and mayonnaise sauce!
* 320 g fleshy fish, I used Cod fish fillet
* salt and pepper
* about 1/2 cup flour
* 1/2 cup vegetable or cooking oil
* 1 tbsp. Mayonnaise
* 1 cup sour cream or milk
* 1 tbsp. garlic finely chopped
* some salt
* a pinch of dried thyme
WHITE CLAMS (Halaan) WITH SPINACH
The more common way of preparing this simple soup is to add “sili” leaves or “Malunggay” leaves. Since I’m in Europe, I added spinach.
* 1 kg white clams (Halaan)
* half a head of garlic, finely minced
* a thumb-sized ginger
* 300 g baby spinach
* 1 onion, finely sliced
* 2 tbsps. vegetable oil
* fish sauce (patis) for seasoning
MILK FISH “PAKSIW”
The milkfish, (Chanos chanos), is an important food fish in Southeast Asia and is the sole living species in the family Chanidae. Milkfish have a generally symmetrical and streamlined appearance, with a sizable forked caudal fin. They can grow to 1.7 m but are most often about 1 meter in length. They have no teeth and generally feed on algae and invertebrates. They occur in the Indian Ocean and across the Pacific Ocean, tending to school around coasts and islands with reefs. The young fry live at sea for two to three weeks and then migrate to mangrove swamps, estuaries, and sometimes lakes and return to sea to mature sexually and reproduce. The fry are collected from rivers and raised in ponds where they grow very quickly and are then are sold either fresh, frozen, canned, or smoked.
The milkfish is an official national symbol of the Philippines, where it is called “bangus”.
Because milkfish is notorious for being much bonier than other food fish in the country, deboned milkfish, or “boneless bangus,” has become popular in stores and markets.”PAKSIW” is the generic name for stews made with vinegar. During LENT SEASON…..this is real good with some eggplant and bitter gourd!
* 2 medium-sized Milk fish (Bangus)
* 8 pcs. small eggplant
* 2 pcs. small bitter melon/gourd
* 1 onion
* ginger sliced
* 2 tbsps. vinegar
* 1 tsbp. oil
* salt and pepper
FRIED FISH AND GREEN BEANS
One my favorites and simplest way of cooking fish and faster too. Almost every week it includes in my weekly menu plan. You can vary the vegetables which you can add according to your family’s preferences.
* about 3 pcs. fried fleshy Fish, I used Horse Mackerel
* 150 g Green beans, cleaned
* 1 pc. Tomatoes, sliced
* some Scallions, roughly cut into rings
* Shrimps extract from shell and head
* some water
* Salt to taste
***In a casserole, boil some water, then add shrimps extract, scallions and tomatoe. Cover let it boil. Add fried fish and green beans season with salt and continue cooking until green beans is done. Serve hot with rice.
DORADO IN OLIVES-TOMATOES BED
Though dorado, or sea bream, from the Cantabrian and Galician coasts, is a bit expensive and at Christmas time commands the price of gold, all of Spain allows itself to be tempted by this fine fish which will be grilled and served on a bed of thinly sliced potatoes and onion rings, garnished with the traditional persillade of parsley, garlic and saffron. Just before being served, it will be sauced with a mixture of Sherry and peppers. In the Basque country, a few cloves of garlic, thinly sliced and sautéed in oil, are added. But this recipe I’ll be giving it t you by next time.
Now I have this version kind of steam Dorado and serve on a olives-tomatoes bed. My 2 kids liked it that way not too much oil in it.
* 2 pcs. Dorado, about 1 1/2 kg
* 250 g Tomatoes
* 50 g Green Olives
* 50 g Black Olives
* 1 pc. White Onion
* 3 tbsps. olive oil
* 1 tbsp. White Sugar
* 1 tsp. Rosemary, dried
* 1 tsp. Thyme, dried
* some Lemon extract
* Salt and pepper
CRABS & PUMPKIN IN COCONUT MILK
This is my alternative for crabs with string beans and squash in coconut milk instead!
Pinoys are use to cook this with string beans (sitaw) and squash (kalabasa). here is my alternative for it, to those who live in vicinity of Europe which is abundant of pumpkin and green beans, try this recipe of mine with crabs in coconut milk!
For me there is nothing different regarding the taste!
* about 1/4 head of pumpkin, peeled and cut into cubes
* a bunch of green beans, about 300 g
* 1 kg crabs, cleaned and halve
* 1 can of coconut milk
* 1 Onion, roughly sliced
* 3 cloves garlic, crushed and peeled
* a thumb-sized ginger, sliced
* 1 pc. chilli finger (siling labuyo)
* 3 tbsps. vegetable oil
* salt to taste
—Heat some vegetable oil in a casserole. Saute onion, garlic, ginger and pumpkin. Cover for about 3 minutes over lower heat.
—Add crabs and green beans. Pour in the coconut milk and add siling labuyo and salt to taste, over high heat let it simmer. Once it boils lower the heat until vegetable is done.
—Serve with rice while hot and enjoy.
MANGO WITH SAUTEED SHRIMPS PASTE (Mangga at Baguong)
This can be a Good Appetizer!
But here it’s a side dish for my fried fish. Mix with tomatoes and sauteed shrimp paste.
Oh, what a good food and perfect much on the plate! While I was looking at this plate and taking picture my mouth is watering and soon for sure will drool. I can’t wait for another few seconds so I put aside first the cam then started to satisfy my mouth with this food. With hot rice really satisfy everybody at home.
* 2 pcs. Mango, peeled and sliced
* 3 pcs. tomatoes, sliced
* 4 tbsps. of sauteed shrimp paste
—Just mix all together and that’s it!…Enjoy
TILAPIA Ang tilapya, tilapia o talapya ay isang uri ng isdang nakakain. Nabubuhay ang mga ito sa tubig-tabang at tubig-alat ng mga pook na tropikal. Maang isa sa mga paborito ko ay ang inihaw.
Tapos ang sawsawan ay patis na napigaan ng kalamansi. Hayyy…masarap magkamay na kumain at may bagong sinaing na kanin…
Kapag ganito kalalaki at bagong huli na sariwa pa ay masarap ihawin. Masarap kurutin ang laman niya lalo na kapag bagong hango sa ihawan. Ano nakakatulo ng laway habang binabasa itong aking sinulat dito!
Kailan kaya ako muling makapagbakasyon sa Pilipinas at nang makatikim muli ng ganito lalo na yong galing sa farm hayyy!…..hehehee…
DORADO with (KANGKONG)WATER SPINACH!
KANGKONGor Ipomoea aquatica is a tropical plant grown as a leaf vegetable. It is known in English as Water Spinach, Water Morning Glory, Water Convolvulus, or by the more ambiguous names “Chinese spinach” and “swamp cabbage”. It has many other names in other languages. It is found throughout the tropical and subtropical regions of the world; it is not known exactly where it originated.
In the Philippines, Ipomoea aquatica is usually sauteed in cooking oil, onions, garlic, vinegar, and soy sauce. This dish is called “adobong kangkong”. It is also a common leaf vegetable in fish and meat stews like sinigang. There is also an appetizer in the Philippines called “crispy kangkong”, in which Ipomoea aquatica leaves are coated with batter and fried until crisp and golden brown.
Just like our viand yesterday…Dorado with tomatoes ang kangkong (see photo down here)!
* 1 big Dorado
* 3 pcs, tomatoes, diced
* 1 pc. onion, peeled and sliced roughly
* a bunch of Kangkong or Water Spinach
* some water for soup
* Salt or Patis to taste
—In a casserole, bring water to boil. Once it boils add tomatoes and onion. For second boiling point, add dorado season with salt or patis. If fish is nearly done add kangkong and continue cooking over medium heat until kangkong is done. serve jot with rice. ENJOY!
Maggi fixed for sauce meat. The ideal kitchen help with the most delicious courts reliably to work out. The large selection of prescription ideas lets the most delicate Gourmet hearts strike more highly and conjures practically to each day another delicious court on the table. Just like what I did for in between cooking for my family. Have a try and tell me if I’m right!
PORK SCALOPE IN MUSHROOMS SAUCE
Mushrooms sauce is one of family’s truly favorite! Any type of mushroom can be used to make the sauce, including button or cup mushrooms, wild mushrooms or a mixture. Before chopping the mushrooms, they should be wiped clean with a damp piece of kitchen towel and the stalks should be removed. Never wash mushrooms, as much of the flavour is lost in the process. Mushroom sauce can be made by adding sautéed mushrooms to a white or Béchamel sauce made from milk or cream or it can be made from a chicken or beef stock. The mushrooms may be finely chopped, thinly sliced or cut into chunks depending on preference and for a smooth and creamy sauce it can be passed through an electric blender. Other ingredients that may be added to a mushroom sauce to give it that extra something special are white wine, garlic, Worcestershire sauce or crème fraiche
* 4 pcs. pork scalope
* 250 g champignon
* 1 pack Maggi roast pork sauce
* some water
* 2 tbsps Rama cream
* some canola oil
* 1 spring onion, cut into rings
1.) Fry the meat in hot oil until both sides are golden brown, set aside. In the same pan, fry the champignon. Meanwhile, in a sauce pan heat 3/8 l water for Maggi roast pork sauce to disperse. Stirring and conitnue cooking over medium heat until the sauce thick and clear.
2.) Add meat and champignon for about 8 minutes cooking. Then put in onion rings and pour in 2 tbsps. Rama cream stirr for a few minutes. Serve hot with bread or rice.
PORK MEAT WITH MAGGI FIX SAUCE
* 1 pouch of Maggi Fix (SAFTFLEISCH)
* 300 g pork meat
* 1 pcs. medium sized Potatoe
* 1 pc. big Carrot
* 1 pc. medium sized Onion (optional)
* some corn kernels (optional)
* 1 tbsp Vegetable Oil
* 500 ml water
— Heat a pan, pour some vegetable oil and saute onion, pork meat, potatoe and carrot. Disolve Maggi fix in water then pour in the pan. Cover and cook until meat is tender. Serve with rice and salad. ENJOY:)
For a change you can also add some corn kernels just like what I did picture up here!
And down here are the ingredients:
You can also omit onion if you like, it’s optional.
QUICK POTATOE GOULASH
Requested by my daughter Didi!
I served it with Turkey wide bread for dinner.
* 1 kg Potatoes
* 200 g Sausages of your preference
* 6 pcs. onions
* salt and pepper
* 1 tbsp. Majoran
* 1 tbsps. Paprika powder
* 1 pack Potatoe Goulash ready Mix
* some vegetable oil
* 1 1/2 cup of water
* Heat a casserole, pour some oil, saute onion and potatoes.
One of PINOY Breakfast! “GISING NA…ALMUSAL NA!…nice to hear if somebody from family member wakes you up with these words!
I was asked one time, after attending Sunday mass a friend of mine who was accompanied by an Austrian lady. The lady she asked me of do we eat at home a typical PINOY Breakfast as she knows!
I said YES, of course but not as often as they use too. Then the next questioned was like what?
As you can see the photo down here…that was my answer!
I should say one of PINOY’s BREAKFAST ever. Then after that hubby brought me again to the hospital for check up, I got sick since Thursday morning…until now still not feeling well.
This kind of breakfast maybe for others is something new but for some is no better cure for a hangover than a Pinoy breakfast.
The typical day of the Filipino starts with “Almusal” – a hearty breakfast of fried rice with “Tapa” an air dried beef, adobo pork or chicken, or fried Danggit or Rabbitfish complemented by a cup of steaming “barako” coffee or thick hot chocolate. It is the most important meal of the day – as the old people way back home said.
Since we are in Europe, we always start the day also with ALMUSAL, but a little different from I mentioned above.
To start with a nice day in Austrian capital city, it includes the typical example of Vienna’s finest breakfast like; 1 cup coffee or tea, fresh Semmel or croissant with egg, Jam and butter, for health consciousness also includes fruits, yoghurt and cereals. Today’s breakfast, my family got sliced meat from can (Spam) heated in a pan, an egg, fresh Semmeln, glass orange juice and tea!
POTATO OMELET (for Breakfast)
ALMUSAL means breakfast and it’s an essential part of every Filipino’s day. Almusal is usually a hearty affair, complete with rice and meat (or fish)…sometimes even more than one kind! Now, with everyone and his brother busy with a million and one things, a traditional almusal is sometimes left by the wayside, traded in for a quick coffee and a random something bought from your friendly coffee conglomerate on the way to work. But that’s not my way, specially during school days. I see to it that the 2 kids get breakfast from me before they go to school.
Makes 4 Servings
* about 10 pcs. small Potatoes, boiled, peeled and sliced
* 4 Eggs, beaten
* 1 tsp. garlic powder
* 3 tbsps. Vegetable oil
* salt and some White pepper
OUR SUNDAY “BRUNCH”
This was our Sunday breakfast-lunch.
Hubby helps me preparing our simple breakfast-lunch…….The so called “BRUNCH”!
To get rid some of left over and to enjoy the ripe water melon!
Gaano ka kadalas na laktawan ang iyong tanghalian? well, kung ito ay madalas hindi mabuting sign para sa iyong kalusugan. Ito ay isa sa mga pinakamahalagang pagkain ng araw pagkatapos ng almusal. Lahat ay pinapayuhan ang pagkakaroon ng isang mabigat na pagkain ay mabuti para sa iyong kalusugan lalo na ang pananghalian (Lunch). Ang kumain ng pagkain ng isang mabigat na hapunan ay dapat na iwasan. Ayon sa pananaliksik, ang pagkain ng mabigat na hapunan ay di tama sa ating kalusugan. Maliit daw ang oras para tunawin ang laman ng tiyan. At hindi nakakabuti na matutulog na mabigat ang laman ng tiyan. Tulad ng nakasanayan ng karamihan lalo na ang mga PILIPINO. Dito sa europa hindi sila kumakain ng mabibigat na hapunan. Tama na ang kaunting bagay na mailalaman sa tiyan bago matulog. Tinapay, prutas o di kaya ay isang magaan at mainit na sabaw lamang. Ang pang araw-araw na pananghalian ay tunay na mas mahalaga.
Ngayong araw ng Linggo, palibhasa ay walang pasok sa trabaho at paaralan, ang buong pamilya ay nagtitipon madalas sa bahay lamang. Sa amin para makatipid paminsan-minsan, pagkatapos makiisa sa lingguhang misa ay babalik sa bahay at manananghalian.
Ang mga tira-tirang pagkain ng nakaraang araw ay hindi ko itinatapon ng basta na lamang. Ito ay uubusin sa susunod na araw, gagawaan ng paraan para maging kaaya-aya muli sa panlasa ng karamihan. Katulad ngayon nais kong maubos lahat ang mga natirang pagkain ng nakaraang araw……sa ganitong paraan, nakatipid ka na, masarap pa sa panlasa ng lahat.
To braise means to cook in a little sauce that gets absorbed by the seafood or meat turning it highly flavorful. In Asia, the sauce in which fish, chicken or meat is braised is always supplemented with herbs, spices and aromatics. So, basically, you put some sauce in the pan, you add the herbs, spices and aromatics, you add the fish, chicken or meat, you cover the pan and leave everything to simmer.
* 1 3/4 kg. beef leg
* 2 thumb-sized ginger
* 2 large onion
* 1 whole garlic
* 4 tbsps. brown sugar
* 1/2 cup soy sauce
* 4 tbsps. chilli sauce
* 5 tbsps. cooking oil
* 2 cups of water
MY BRAISED EGGPLANT
Chunks of pan-fried eggplants are cooked to tenderness in a sauce made with chili sauce, garlic, onions, oyster sauce, soy sauce, some sesame oil, sugar and pepper. A great side dish for broiled, grilled, or baked meat, chicken or seafood like my steamed crabs with dunking sauce!
There are several varities of eggplant. The most common in the Philippines is about 8 to 12 inches long and 2 to 3 inches in diameter. You can always cut the eggplants differently according to your preferences. Note that the size affects the length of cooking time.
* 4 pcs. eggplant
* 200 g ground beef
* 1 onion roughly chopped
* 4 cloves garlic, minced
* 1 tbsp. sugar
* 2 tbsps. soy sauce
* 1 tbsp. chilli sauce
* 1/8 cup water
* 1tbsp. oyster sauce
* some sesame oil
* some vegatable oil for frying ground meat
1.) Cut off the tips of the eggplants and slice into halves lengthwise. Cut each half into 3-4 pieces.
Heak a wok or skillet. Pour in the cooking oil until it starts to smoke, add ground beef, saute onion and garlic stir to blend well until ground beef is done.
2.) The eggplants to the skillet or wok, sugar, soy sauce, chilli sauce oyster sauce, water and toss to coat each piece with sauce. Lower the heat, cover and simmer for about 5 minutes or until eggplants are fully cooked and almost all of the liquid has been absorbed. Turn off the heat, Drizzle sesame seed oil over the cooked eggplants and give the dish a final stir. Serve hot and ENJOY with steamed crabs!
My BRAISED SEA BREAM or DORADO
Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. My family loves very much this techniqeu of cooking, because of the sauce. So, basically, you put some sauce in the pan, you add the herbs, spices and aromatics, you add the fish, chicken or meat, you cover the pan and leave everything to simmer.
It’s so simple, one wonders why not many people take advantage of the braising method of cooking.
* 1 whole fleshy fish
( I used Sea bream or Meerbrasse)
* 4 slices of ginger
* 1 tsp. koriander powder
* 3 tbsps. of fish sauce (patis)
* 3 tbsps. vinegar
* 3 tbsps. honey
* 1 pc. spring onion, cut into rings
* 2 tbsps. oyster sauce
* some water
*** 1. ) In a pot, put all together the ingredients and fish except onion rings and cover. Simmer until fish is done, garnish with spring onion and serve hot…….ENJOY!
This tuna spread is good for sandwiches or you can serve them with crackers like the saltine one or on top of brown bread with sliced of tomatoes and bell peppers too. This was the spread I used for breakfast today for my kids. Onother variation of that sandwich filling. Here I used brown bread that goes well with the spread too topped with sliced tomatoes. The corn kernels is additional flavor and color to the mixture. Before I forget I used Tuna in brine (in oil)! 😀
* 2 cans Tuna in brine (in oil), drained
* 2 tbsps. of grated cheese, I used parmesan cheese
* 1 canned corn kernels
* 1 bottle of Lady’s choice mayonnaise (sandwich spread)
* 1/2 tsp. curry powder
* salt and white pepper
There’s only one thing to do: mix all the ingredients together. Add or subtract the amount of bottled sandwich spread or mayo depending on the consistency you want. Preferably a thick sandwich filling, runny fillings are rather messy to eat! 😛
MY SIMPLE DOWN-SIZED BURGERS! (for Sandwhiches)
My 2 kids and I, we love Burgers very much. Making burgers at home, you get more meat instead of fat. maybe it’s better to grill them than to fry. But my kids prefer it more fried than grilled. Maybe one day I’m gonna grill it just to prove to them that it is lesser fat than the one which is fried. You can use ground sirloin from pork or beef. Or even mix pork and beef meat. Commercial burger patties are convenient but you really don’t know what’s in them. Making your own burgers at home is just like a simple play in the kitchen but there are tricks to enjoy better-tasting and less fattening burgers which plays a great role for a healthy living…
Here is onother version of mine…….
* 500 g ground beef or porkloin
* 1 onion, finely chopped
* 4 cloves garlic, peeled and grated or minced
* 1 tsp. salt
* 1/2 tsp. pepper
* 11/2 tsps. tarragon
* 1 cup of vegetable oil for frying burgers
** FOR SANDWHICHES: **
* 4 to 6 Bread
* some teared lettuce
* some mustard
* some ketchup
* slide cheese of your preference
* sliced tomatoes
* sliced cucumber
* sliced onion rings
—For burgers just mix all together the ingredienst and devide into 4 or 6 portion. Make patties and fry.
—For really good burger sandwiches, sliced and toast the bread.
—First, spread the bread with mustard, and pile some teared lettuce on. Place burger on lettuce bed. Top burger with cheese.
—Finally, add some sliced tomatoes, cucumber and onion rings, Cover everything with the top half of the bread which is spread with ketchup and press down a bit so that the burger and vegetables don’t slide off.
And that’s it. Enjoy your burgers!
If the days goes like this with 30 to 34 degrees, we don’t eat heavy dish!…Sadwhich is enough!
A sandwich is a food item made of one or more slices of bread with one or more fillings. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture.
Sandwiches are a widely popular type of food. They are taken to work, school or picnics to be eaten as part of a packed lunch. They generally contain a combination of salad vegetables, meat, cheese, and a variety of sauces. They are widely sold in restaurants and cafes.
The term sandwich is occasionally used (informally) in reference to open-faced sandwiches; these normally consist of a single slice of bread topped with meat, salad vegetables, and various condiments, and differs from a normal sandwich in having a single slice of bread instead of two, with toppings instead of a filling. The open-faced sandwich also has a history differing from that of the true sandwich, having originated between the 6th and 16th centuries, with stale slices of bread used as plates called “Trenchers” (whereas its relative, the modern sandwich, traces its roots to the Earl of Sandwich instead).
The verb to sandwich has the meaning to position anything between two other things of a different character, or to place different elements alternately and the noun has other meanings derived from this more general definition.
* 2 pcs. Baguette or French bread
* 1 pack Mozzarella or 4 pcs.
* some fresh or dried Basil leaves
* some salt
SMOKED ROLLED ROAST SANDWICH (Bacon)
SMOKED ROLLED ROAST or Bacon, a meat yields the most tender and flavorful meat imaginable, and also has great eye appeal. You could get it everywhere in supermarket, wet market and farmers market here in Vienna. Can be eaten just like that sliced or you can reheat it. We use to add in soup, pasta or in sandwhich. By this time this was the “PAMBAON” of son which I prepared today. He will be out of town for 2 days and one night. Along the trip he use to have a snack in between, so I decided to make his pambaon.
I just put some mayonnaise added some sliced smoked rolled roast (pork meat) to toast bread and that’s it. He had some juices with him ang bananas too. You could also add some sliced bell peppers, tomatoes, cheese and pickled cucumbers if you like. Just like my daaughter she would love it
* some toast bread, you can use any bread of your preference
* sliced smoked rolled roast
BROWN BREAD WITH PARISER AND CHEESE
Today is the first day of school again after Holy Week vacation. Meaning umpisa na naman ang pag-iisip kung ano ang magiging everyday breakfast ng two kids ko. I have in the fridge this kind of sausage they called it ” pariser wurst”, ( a very fine sausage made of beef). With brown bread and white cheese or some mayonnaise in it made it perfect for their breakfast.
And apple tea something warm in stomach before they go down from the house early in the morning. I used to give them alternately white bread and brown bread. But my daughter she prefer the brown one. She said it is heavy than the white one. A nutritionist told me ones that a healthy breakfast – the optimal energy supplier A warm and cooked breakfast in form of a cooked Getreidemüeslis strengthens digesting, develops energy and keeps for a long time full. A breakfast, which consists of cooked grain, like rice, millet, Dinkelgriess or flakes and is prepared with vegetable or with cooked fruit (compote), causes long lasting saturation and you decreases!
Straight one in the cold winter time supplies a cooked, warm breakfast to you with as much energy that you are all day long fit and efficient. They begin so the day with a warm meal, which develops and activates its energy in the body. The result is astonishing. They are all day long more efficient and more concentrated, than without breakfast or with a cold breakfast.
SEMMEL OR BREAD ROLL
What is SEMMEL?
Semmel is a bread roll, a piece of bread, usually small and round and is commonly considered a side dish. Bread rolls are often used in the same way as sandwiches are—cut transversely, with fillings placed between the two halves. In austria they called it “SEMMEL” or bread rolls. Usually included in every family breakfast table. Serve with fruit jam or fruit marmalade (marmelade), honey, butter, ham, sliced fruits, coffee, tea or milk.
There are many names for bread rolls, especially in local dialects of British English. Originally, these originated with bakers terms for different forms of bread roll depending on how the dough was made and how the roll was cooked. However, over time, most people have come to use one name to refer to all similar products regardless of whether it is technically correct or not.
PITTA BREAD SANDWICH!
PITTA BREAD a flat, unleavened bread made from wheat flour; the rounds are cut in half, and may be made into pockets.
If the days goes too hot about 37 derees above…we love to eat salads, fresh fruits, appetizers and sandwhiches!
Here is one of my sandwich chic, onother creation of mine and purely experiment which turned out so good that my 2 kids love it!
In which for now and then it includes on my SANDWICH Files, which will be prepare during hot season of the year.
* Pitta bread
* fresh ground pepper
* Herbs spread
* few Green salad
* Cheese of your preference (I used Gouda cheese)
* some Ham
* some sliced Tomatoes
MY AVOCADO TOAST BREAD SANDWICH
A main dish which is suitable for dinner, simple and light!The avocado (Persea americana), also known as palta or aguacate (Spanish), butter pear or alligator pear, is a tree native to the Caribbean, Mexico, South America and Central America, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel. The name “avocado” also refers to the fruit (technically a large berry) of the kupa shell that contains a pit (hard seed casing) which may be egg-shaped or spherical.
Avocados are a commercially valuable crop whose trees and fruit are cultivated in tropical climates throughout the world (and some temperate ones, such as California), producing a green-skinned, pear-shaped fruit that ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.
* 2 pcs. Chicken breast
* 2 pcs. Avocados
* 4 pcs. Toast
* 4 pcs. Gouda Cheese
* 1 tbsp. Olive oil
* some Butter
* Salt and Pepper
* some Lemon juice
This was a request by one of my YOUTUBE family…Babes1921 channel,
Kabsat, as what I’ve promise to you…. hoping will help you a lot!____Luv yeah, Dolly here….
I know her through youtube. She’s also Ilocana, but base in London at the moment, maybe because of her job.
* 1 kg of ground beef
* 2 eggs beaten
* 4 tbsps. of finely minced garlic
* 1 large onion finely chopped
* 4 tbsps. tomatoe paste
* 3 tbsps. vinegar
* 3 tbsps. soy sauce
* 1 tsp. salt
* 1 tsp. pepper
* 4 tbsps. dark brown sugar
* 2 tbsps. bread crumbs
* 1 cup cooking oil
* for wrapping, nylon foil or aluminum foil
1.) Mix all ingredients.
2.) Devide into 12 to 15 portions, depending on the size you prefer, then place on a nylon foil or alu. foil roll firmly and as thightly as you can. Stack on a cover tupperware or container and chill in the fridge for at least 2 hours.
3.) to cook, fry the “longganisa” in hot oil until brown. Drain on paper towels. Serve with fried rice and fried egg. That’s it……. 😛
A compote is sweetened, stewed fruit. just like this recipe, I used apples which I got from province of Burgenland here in Austria. We visited a family friend way out there, on our way home I bought some apples from the land farmers. To make sure that I could get truely fresh and crunchy, which my family and I love most!
Can be a dessert. This is good for breakfast or side dish for pan cakes, I tell you a perfect match!
* 8 to 10 apples, peeled, seeded and cut into chunks
* 1 cinnamon stick or 1 tsp. cinnamon powder
* 1 tsp. cloves
* Grated rind of 1 large lemon
* Juice of 1/2 large lemon
* 1/2 to 3/4 cup granulated sugar, more or less to taste, depending on tartness of apples
My MAJA MAIS
With this RECIPE, I was inspired by my daughter who’s craving for something sweet that day. Since I always have everything in the cupboard, so let the stuff out and start making this with all my imaginations and really an experiment which turned out good!
Sometimes, I was asking myself what if I fail?! The easy way of preparing Maja Mais, my Version!
* 1 cup of cornstarch
* 250 g condensed milk
* 1 cup of coconut milk
* 1 cup of water
* a pinch of salt
* 1/2 tsp. butter, softened
MY CINNAMON PALITAW
During Lent season in the Philippines specially in the provinces, the so called “KAKANIN” is very famous at kadalasang kasama sa handaan. This serves not only as dessert but also for snacks (merienda). Today this was our snack, my daughter helped me to prepare it. I added cinnamon powder for a change and you know what it turned out sooo…SUPER!
* rice flour – about a cup.
* 3/4 cup water
* grated coconut or coconut flakes
* Lots of white sugar
* Toasted linga (sesame seeds)
* 1 tsp. cinnamon powder
TURON (Pinoy Merienda)
Picture down here home made Turon by my daughter, which was our merienda last Sunday afternoon.
My Version, made in Austria!
Using chiquita banana. Wala akong makuha na saging na saba sa kasalukuyan at kesa naman sa masira ang napakaraming chiquita na saging na ito gawing tiron na merienda ng aking mag-ama.
* Bananas, I used chiquita banana
* Lumpia wrapper
* some Sugar
* some cooking oil
GINATAANG MAIS (SWEET CORN KERNELS IN COCONUT MILK)
Want to try my own VERSION of “GINATAANG Mais”?
So here it is, we use to eat this as “merienda” (snacks), “panghimagas” (dessert) or ‘in-between-meals.
My hubby’s favorite too, he couldn’t get enough from it!
* 1 cup of Glutinous Rice
* 320g Corn Kernels in can or 8 pcs. fresh Corn on the cob (mais)
* 400ml Coconut Milk
* 1 tsp. Salt
* some sugar
* some sliced ripe Jackfruit (Langka)
DIDI’S STRAWBERRY SHAKE (my dauhgter)
This is my dauhgter’s way of making her own strawberry shake. My daughter Diana-Grace, Didi to all, she’s 14 going to 15 on this coming august 18. She loves dessert and fruits. Mostly she always make dessert or meriendas out of fruits. And this is one of her experiments!
Check it out folks…….from my 14 year old daughter!
* 1 kg strawberry
* 1 cup of sour cream
* 1 cup of milk
* 1 cup of frozen milk
* 3 tbsps. sugar
KAMOTE CUE (Deep Fried Caramelized Sweet Potatoe)
When was the last time you ate Kamote Cue?
Kamote Cue is usually serve as merienda (afternoon snacks) in the Philippines. I remember during my elementary days…my mother she used to cook this during weekends always acompanied with watér or sugar Melon. My aunt she used to cook this by adding cinnamon powder. But I love my Kamote Cue most serve with Sago and Gulaman!
* 4 pcs. big Kamote (sweet potatoes), peeled and sliced
* some brown sugar
* about 4 to 5 cups vegetable oil
* some bamboo sticks
MY BANANA CUE
Remembering my late nanay how she cooked this. Today craving for it, so I decided to have as merienda using chiquita banan which I bought from Merkur Supermarket!
YOU NEED AND HOW TO…….
Some Vegetable Oil for frying
1 cup Brown Sugar
TUBERS in COCONUT MILK with GLUTINOUS RICE BALLS (GINATAANG HALO-HALO)
GUINATAAN GINATAAN- means cooked with “gata” or coconut milk (or cream); “Halo-halo literally means mix-mix.
Ginataang halo-halo- or Tubers in coconut milk and cream with glutinous rice balls, chunks of banana or saba, sweet potatoes or camote, cassava, taro root or gabi, and sugar. Here I added Purple Yam with coconut. A sweet snack or dessert, this treat I usually cooked on weekends wherein all family members are at home. Today is eceptional. Thank you for checking this recipe happy prepping and guten appetit.
One of my experiment using ready mix stuff!…..
An experiment which turned out good. As a dessert or for in between is also good idea. It is so easy and I use coconut milk in tetra pack and just enjoy the cake itself. I also added corn kernels to the mixture for added flavor.
* 1 pack Galinco Maja Blanca Mix
* 1/4 cup water
* 1 1/2 cup of coconut milk
* half a can of corn kernels
MY GULAMAN CHIC
Gulaman, in Filipino cuisine, refers to the bars of dried seaweed used to make jellies or flan, as well as the desserts made from it. Just like what I want to share to you here. But this is in a form of powder which I think some kind of new products in the market now a days (Seaweed Extract). It has also come to refer to the refreshment or dessert.This drink consists of gulaman cubes and/or sago (tapioca pearls) suspended in milk (just like what I did here), fruit juice or brown-sugar water flavored with pandan leaves. It is most likely a cheaper local version of the Chinese conjac jelly.
This was a very long time request by a friend of mine on Youtube!
You know who you are, so here you have it…sorry for the delayed response, better than not ever…
* 4 packs of unflavored Gulaman, I used MR. GULAMAN green from Philippines
* 2 to 3 Liters Milk
* 1 can Condensed Milk
* 2 bottles of Kaong, green and white
* 1 bottle of Nata de Coco
* some Tapioca pearls (sago green color or different colors)
QUICK FRUIT SALAD
Again, just to get rid of the canned fruits which I don’t need for cooking pata hamonado, beacuase only the syrups I used. Result, a very good quick fruit salad for dessert! *** There’s no cooking involved just mix all together the ingredients in a big bowl and once the salad has been assembled, place in a covered container and keep in the fridge until needed.
* 1 canned Peach (without syrup)
* 1 canned Fruit cocktail (without syrup)
* 1 canned Corn Krenels (without syrup)
* 1 Apple, peeled and cut into small cubes ( I used Granny’s Smith)
* 2 cups of Sour cream
* some sweetened Condensed Milk (depends upon your preference, how much you need)
MY VERSION OF YEMMA BALLS!
Yema is a sweet concoction made with milk and egg yolks. But this onother version of mine with less eggyolk I replace cocout milk or cream powder instead. Traditional recipes don’t include coconut cream but I wanted something unique, so I decided to add some. They were so good that my daughter was “tasting” the cooked mixture before she could roll it into balls.
This is not the traditional way, MY VERSION!
This is also a request by loudasspnay channel from youtube!
* 1 1/2 can of Condensed Milk
* 2 cups of powdere full cream Milk
* 150 g pouch of Coconut Cream pewder
* 1 Eggyolk
* 1 tbsp. Butter sotened
* 1 cup of white Sugar
* small paper cups
Champorado is a sweet chocolate rice porridge in Filipino cuisine. It is traditionally made by boiling sticky/sweet rice and cocoa powder giving it a distinctly brown color. Requested by dranny79 channel a.k.a. Ann. One of my youtube family. The secret of good champorado is patience. Slow cooking, continous stirring so the rice and the cocoa wont separate, until the rice becomes mushy. I do not have a recipe for this comfort food. I cooked mine out of my memory and from my own estimates. As you see many times when I cook I do not measure.
* 3 cups of water
* 1 cup of glutinous rice (malagkit)
* some cocoa or cacao
* some sugar
* some milk
🇵🇭BOILED BEEF TRIPE and EGGS🥚 in “LUGAW” (RICE PORRIDGE)
👩🍳An update from my old entry on Friday, June 12th, 2009 GOTO-beef tripe-CONGEE, adding boiled eggs in it makes it heavy but tastier. At the same time, beef tripe was used leftover from my Christmas, new year and my son’s birthday cooking. To translate this in English “Nilagang Itlog at Tripe sa Lugaw” — “Boiled Beef Tripe and Eggs in Rice Porridge”. Anyway, this was our snack yesterday. I decided to get rid of the leftover from Holidays. This will be the last beef tripe from Christmas. The tripe that I used here was boiled and frozen. In one word cooked. I just thawed it and cut into thin strips and added to my “LUGAW” with hard-boiled eggs as a request by my hubby. Everybody enjoyed it, just as simple as that.
* 3 cups of Malagkit (Glutinous rice)
* 75 g Beef tripe, boiled and cut into strip thinly
* 4 to 6 pcs. hard boiled Eggs
* some scallions or chive, chopped
* a thumb-sized Ginger
* 1 whole garlic, minced
* 3 tbsps. Vegetable oil
* 2 pcs. beef or chicken broth cubes
* some salt and pepper
* 4 to 6 cups water or soup stock
—Heat some vegetable oil in a casserole, saute onion, garlic, ginger, boiled tripe and glutinous rice. Season with 2 beef broth cubes and some salt and pepper.
—Pour some water or soup stock, cover and bring into boil until done.
—Add chives and boiled eggs, stir to blend. In a pan with a little bit oil saute minced garlic until golden brown.
—Serve “lugaw” while hot topped with garlic and fresh scallions or chive.
Congee (lugaw) is a national midday or mid-afternoon snack. It can be served plain or with a variety of meat mixed in it. Goto, or beef tripe, is a favorite meat used for congee. While it is traditional to use glutinous rice for making congee, some people find it too heavy for a snack. One option is to use one part of glutinous rice and one part of regular rice. For an even lighter congee, only regular rice is used.The appearance of the congee may be altered too. You can use kasubha, the reddish-brown stamen of a native plant. Since I’m in Europe, there’s no Kasubha, I used finely chopped chives. Remembering my father he loves to have it for breakfast rather than snack.
* 2 cups of glutinous rice (malagkit)
* 500 g of goto (beef tripe)
* 1 whole garlic
* 1 whole onion
* 5 pepper corns
* 2 bay leaf
* salt or patis ( I used patis)
* broth from the boiled tripe
* 3 tbsps. vegetable oil
* ginger, julienned
* chives (dahon ng sibuyas na mura) finely chopped, alernative for “Kasubha”
* 1 spring onion
* 2 cubes of Maggi for more taste and aroma
TOFU ARROZ CALDO
Another request by my lovely daughter Didi. Great choice for cold winter days to warm you up from the inside. Since last Monday, the temperature is only between 5 to 12 degrees C°. In the morning it’s really very fresh and windy. My daughter is craving for something soupy and warm for in between to eat or as a snack. Then she remember one time I did cooked tofu arroz caldo. Yes, without meat only tofu, kinda “Lugaw” with tofu no meat. Today she asked me if I could make it again for snack. I said yes. So she got this for snack today with her brother Roni my son. It’s just simple as that, purely tofu without meat.
Yield: 6 – 8 servings
* 2 cubes fresh tofu
* 1 teaspoon fresh ginger finely sliced
* 1 tablespoon vegetable oil
* 1 cup glutinous rice or rice grains(uncooked)
* 3 cloves minced garlic
* 8 cups water or soup stock
* 1 medium onion, finely chopped
* 2 tablespoon fish sauce (patis)
* 5 stalks scallion(spring onion) finely sliced
* salt and pepper to taste
“LUGAW” OUR SNACK
“LUGAW” our snack. Porridge or congee, we Filipinos know it as lugaw–soft-boiled rice cooked in meat broth. Cook with chicken and color it a little with kasubha and it is called chicken arroz caldo, cook it with beef tripe and it is known as goto, serve it plain with tokwa’t baboy on the side. In a country where rice is a staple food, we Filipinos have learned to cook it in many pleasing ways. Can be use rice or glutinous rice. But there’s no reason why one can’t cook a reasonably good lugaw by using other varieties of rice. Trick is to slow cook the rice over very low heat for forty-five minutes to an hour. Plus of course, one must use a very good meat broth in which to cook the rice. I used the broth from the my boiled chicken and added boiled chicken too. But this time I used only rice grain.
* 2 cups og rice grain
* 7 cups of chicken broth
* 4 tbsps. toasted garlic
* 1 onion
* a thumb-size ginger, sliced
* some scallions
* boiled chicken, cut into serving portion
* some vegetable oil
* patis or fish sauce to taste
* salt and pepper
* about 6 pcs. hard boiled eggs
—Unwashed rice is best for lugaw because all the starch is retained. If you buy your rice in sealed plastic bags (or you are otherwise reasonably sure of the hygienic state of the unwashed rice), I’d recommend cooking your lugaw with unwashed rice. However, if you buy your rice by the kilo from public markets where the rice is exposed to dust, grime and all kinds of infestations, forget about the starch. A thin lugaw is preferable over a thick one that can make you sick.
—Heat a casserole, pour some oil and saute onion, garlic and ginger.
—Pour in rice in a casserole and set over medium heat. Toast the rice until lightly browned. Season with a little salt or patis. Pour in the meat broth and stir well. Bring to a boil, add the boiled chicken and then lower the heat, cover and simmer for forty-five minutes to an hour with occasional stirring. At the end of the cooking time, the grains should be well puffed and the mixture should be thick.
—If you wash the rice, drain it well and place in the casserole with the broth. Proceed as above.
—To serve, fill the individual bowls with lugaw until about 2/3 full. Arrange the boiled eggs, scallions and toasted garlic at the center. Serve hot with kalamansi or lemon.
TOKWA’T BABOY AS STEW
Traditionally, “Tokwa’t baboy” is a side dish served with “Lugaw” (congee) is simmered in salted water until tender, chopped into cubes, tossed with crisp fried tokwa (firm tofu) and served with a mixture of soy sauce and vinegar and some hot chili. My own way of serving “tokwa’t baboy”, I cooked it as stew.
* about a Kilo of pork face, ear, and the nose area are best!
* a half cake of tofu ( tokwa )
* 1 whole head garlic, peeled
* 2 pcs. onions
* a thumb-sized of ginger
* soy sauce
* 3 pcs. onion leaves cut into rings for garnishing
* about 2 cups of vegetable oil for deep frying the tokwa and pork meat!
* 1 tsp. Koriander powder
* 3 pcs. bay leaves ( laurel)
* some oregano
* salt and pepper
Every weekend it’s either hubby or I, we use to bake our own apple strudel. At home we are all apple strudel lovers. Maybe this is not the traditional recipe, but according to my family’s preference. Our 2 kids doesn’t like the filling prepared with raisins but I still add sometimes. Once it’s done no question at all, they get treated to a mouth-watering, oven-warm slice.
In Vienna, the filling is usually prepared with or without bread crumbs and raisins. I learned not only how this famous Viennese dessert is made, but also given the original Viennese Apple Strudel recipe to try out at home, and an oven-fresh slice to indulge in on the spot. The aroma and taste of baking strudel will follow back home!
Apple Strudel is a real Austrian Speciality ither baked in an oven or Turbo broiler, doesn’t make any difference at all. One time we tried also the one with vanille sauce, was not bad but we prefer without. For us it’s not only for dessert or snack (“meryenda”) but also we use to have it for breakfast and for in between (brunch). I love my apple strudel with a cup of tea with milk. Can be served warm or cold, usually sprinkled with powdered sugar.
* 2 c. flour
* 1/4 tsp. salt
* 1 whole egg
* 1 tbsp. butter
* 3/4 c. lukewarm water
Mix flour, egg, butter, and salt, Add lukewarm water and mix. Place on board and knead for 10 minutes. The more you knead the dough the better it will be to work with. Place in greased bowl. Cover and let rest for 1 hour. Divide dough in half.
How to Stretch Dough: Spread table with cloth to hang over sides. Sprinkle lightly with flour and place dough in center. With a floured rolling pin, roll out dough into 8 inch circle. Slide hands gently under dough and let dough rest on the back of your hands, with your palms down. Now pull the dough gently toward you. Stretch and pull dough as you go around. Dough should be thin as tissue paper.
4 lbs. of apples
1/4 c. butter, melted
1 1/4 c. sugar
1 tsp. cinnamon
1 1/2 tbsp. flour
Peel apples and slice. Add sugar, cinnamon, flour and mix. Brush melted butter over dough. Spread 1/2 apple mixture over dough. Fold sides up and over the filling and roll. Pick table cloth up to roll. Shape roll to fit 9 x 13 inch greased with melted butter. Brush the roll generously with melted butter. Bake at 180 C degrees for 45 minutes, until lightly brown.
APPLESTRUDEL (Apple strudel) a la Dada (my hubby)!
Applestrudel, everybody’s favorite at home!
Inspired by my hubby, I learned this method from hi…wink!
Take it from me Baby, made from Austria!
I would say; Sweet apples, currants, and raisins are spiced with cinnamon, wrapped in phyllo with fresh breadcrumbs and baked until golden and hot. Take note: I baked it in my TURBO BROILER!…Try it folks 😀
Apple strudel can be accompanied by tea, coffee, or even champagne…lol…
Toppings of vanilla ice cream, whipped cream, custard, or vanilla sauce are popular in many countries. If the strudel is cooked right, you won’t need any toppings. It should turn out puffier than when it was frozen.
* 7 pcs. Apples of your preference, peeled and sliced smaller
* some butter
* 1 pouch of Kotanyi applestrudel mixture
* some bread crumbs
* confectioner sugar, about 2 tbsps.
* dough, a ready made of any brand!
* fruit extract 20 ml