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.


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.


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)



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

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…


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.


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 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
* salt
* 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!


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)



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
* Vinegar
* 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.


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



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



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



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.


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

How TO…….


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.


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 :mrgreen:


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…


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!



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