ABOUT

SPRING REGIMEN WITH OLIVE OIL

Your liver and galle will thank you!
After the cold season (winter) rarely like our organism submit to the so-called spring regimen. Liver and Galle must be activated.

Take for about 14 days long every morning 1 tbsp. olive oil with a drops of lemon before anything else or before breakfast. Every year during spring time I use to do this for myself!

Alone if you add olive oil for every salad you eat contributes a good value to your health. The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances. Studies have shown that olive oil offers protection against heart disease. In fact, olive oil’s protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs. Consequently, it lowers the incidence of gallstone formation. EXTRA VIRGIN olive oil, from the first pressing of the olives, contains higher levels of antioxidants, particularly vitamin E and phenols, because it is less processed. Olive oil is clearly one of the good oils, one of the healing fats. Most people do quite well with it since it does not upset the critical omega 6 to omega 3 ratio and most of the fatty acids in olive oil are actually an omega-9 oil which is monounsaturated.

Spanish researchers suggest that including olive oil in your diet may also offer benefits in terms of colon cancer prevention.

ABOUT, PURE VEGGIES

ILOCANDIA “UONG” (mushrooms)

ALL YOU NEED TO KNOW ABOUT THE ILOCOS REGION
The province and Ilocos region has a long history of trade between Chinese and Japanese well before the Spanish arrived in 1572.

Ilocos Norte and the Ilocos region has a strong claim to having one of the most richest and diverse cultural heritages of all the Philippine provinces. The political and social unrest that occurred in the Spanish colonial era along with the harsh conditions of the local environment which is both sandy and rocky has given rise to a unique Ilocano character. This local adversity developed the Ilocano traits of industrious and tenacious people, renowned for their strong spirit and thrifty and frugal habits.

In the Ilocos region they speak a local dialect called Ilokano which is also known as Ilocano, Iluko, Iloco, Iloko, Ylocano and Yloco is this is the third most-spoken language in the Philippines. Dont worry most speak tagalog and many also speak good English. Just like us (my hubby and I). 🙂

The principal products of the Ilocos Region that can be bought include basket weaving in Pinili and Badoc; bricks in Paoay!

Ilocanos loves to cook it with ampalaya leaves. While me here in uerope, I used to cook it with chicken breast, mushrooms soup with potatoes, or mix with other vegetables.
wild mushrooms in Pinili; clay pottery, metal works and furniture in San Nicolas; rattan in Adams, Marcos, Nueva Era and Pagudpud; tin smithing in Badoc and cloth and blanket weaving in Laoag, Paoay and Sarrat.

Around two thirds of the province are used for agriculture which is the principal livelihood. Ilocos Norte is very proud of its gastronomic and agricultural produce that includes Garlic and Onions in Bacarra, Badoc, Bangui, Burgos and Paoay; Sukang Iloko ; Tobacco in Badoc, Batac, Dingras, Marcos and Paoay; Salt in Pasuquin and Gamet (seaweed) in Burgos, Currimao; Tomato PasteSarrat; Paoay, Vintar; Mung Beans (monggo) Batac; Rice in most areas, we have three fields ourselves, and there is also cotton, corn, sugarcane and dried fish.

Of course gastronomy doesn’t stop there and the delicious Ilocano delicacies include bagnet (chicharon), biscocho (crackers), corniks (corn kernels), empanada (filled pastry), linga (sesame seed), longganiza (sausage) and tupig (sticky rice).

NOODLES

PANCIT CANTON WITH HAM

The idea came because my hubby bought more than a kilo of sliced ham.
He said was too cheap on that day, there is this shop near us every week they use to sell different products at lower price but more quantity in german the so called “ANGEBOT” or SALE.
Sometimes 50% off from the normal price and you get the double quantity.

My son who’s not fun of eating vegetables, I was expecting that he will only choose the noodles and ham. But it turned out totally different as what my expectation…..he did ate vegetables as well.

YOU NEED…….

* 1 Pack of Pancit Canton
* 1/2 head Broccoli
* Green Beans, about 6 pcs.
* 1 pc. Carrot
* 1 medium-sized Onion
* some Vegetable powder or cube
* 3 tbsp. Vegetable Oil
* some Salt

HOW TO…….

Here are the ingredients once again (Photo down here):

The vegetable powder which I used here (Universal Spice) is a condiment which is a mixture of spices and various vegetables which compose of salt, vegetables lie carrot, parsnip, onions, celery, parsley leaves, flavour enhancers, sugar, spices, and cornstarch.

In a wok or pan, heat some vegetable oil and saute onion, carrot, broccoli and green beans. Season with vegetable powder. Add a little ammount of soup stock or water to cook the vegetables.

Add canton and cover until vegetables are done over lower heat, before serving add sliced ham and mix all together and serve while hot.

ABOUT

SINEGUELAS FRUIT-SINEGWELAS- SPANISH PLUM

Green with a little red when really ripe – a taste almost like some apples, delicious and available all over the Philippines on many markets in tropical sea level zones.

The tree has many names in the Philippines – Sineguelas tree – Sinegwelas – Spanish plum – Spondias purpurea Blanco and grows to a size of about 3-5 meters mostly at sea level in hot tropical zones of the Philippines.
A dozen of mouthwatering tropical fruits that are rich sources of vitamin C and ascorbic acids and will provide you other health benefits as well.

I remember my childhood, sabi ng nasira kong tatay kapag daw nag-uwi ng sinegwelas ang nasira kong nanay ay halos mag kulambo daw akong kumain nito dahil sa kadamutan ko raw mamigay! (Simply beacuse I don’t get enough from it and one among my fave specially when in season) Mahal din kaya ang kilo nito sa Pilipinas, di ba, di ba?

I miss this fruit so much, I can only get it from the Philippines!

MEAT AND VEGETABLES

COOKING VEGGIES VOLUME 2

OH My GULAY with BABY BACK RIBS

This is my own creation and purely experiment, BULANGLANG STYLE WITH BABY BACK RIBS and SQUASH FLOWERS!

YOU NEED…….

* some Okra, Eggplant, and Miracle vegetables (Bunga ng Malunggay)
* some Squash flowers
* 300 g Wide Green Beans
* 300 g Baby back ribs, boiled
* 3 pcs. Taro
* 1 red or white Onion
* 1 to 2 pcs. Tomatoes
* a thumb-sized Ginger
* for seasoning Anchovy Sauce
* some vegetable oil
* 1 Maggi cube to add more flavour

HOW TO…….

MIRACLE VEGETABLE (bunga ng malunggay)

“MALUNGGAY” is “MORINGA OLEIFERA LAMK” a tree with edible leaves and fruits. Very intriguing isn’t it?

YOU NEED…….

* 1 kg bunga ng malunggay
* 200 g pork meat (belly)
* 2 pcs. tomatoes
* 1 onion
* a thumb-sized ginger
* some vegetable oil
* fish sauce for seasoning (“patis”)

HOW TO…….

PINAKBET (without meat)

Ironically, I love the “ILOCANO” classic dish called “PINAKBET” not for the “bagoong” flavored sauce, but because of the wonderful mixtures of vegetables. When I learned to cook, I would make pinakbet of different vegetables including “sigarilyas” (wing bean).

YOU NEED…….

* 1/8 squash
* some wing bean (sigarilyas)
* some small eggplant or large
* 6 pcs. chillis, not hot
* 1/2 or 1 onion, sliced thinly
* some okra (about 5 to 8 pcs.)
* 4 cloves grlic, minced
* some bitter melon/gourd
* 1 tbsp. ginger
* 200 g shrimps

* 1 bunch string bean (sitaw)
* 3 tbsps. canola oil
* 2 pcs. tomatoes or 1tbsp. tomatoe paste
* Anchovy sauce (bagoong isda)

HOW TO…….

PUMPKIN CREAM SOUP

PUMPKIN CREAM SOUP A wonderful creamy creation of mine which has a mild aromatic flavor. Your family and your guests will love this creamy soup with a few drops of pumpkin seeds oil

YOU NEED…….

* 1/4 head of Pumpkin or 1 kg, peeled
* 250 ml heavy cream or 1 cup
* 1 1/2 tsp. Nutmeg Powder
* 2 tsps. Salt
* 1 Liter Chicken soup stock
* 1 tbsp. Pumpkin seeds oil
* 1/2 Chicken broth cube

HOW TO…….

SESBAN FLOWER (ensaladang bulaklak ng katuray)

Whenever I fried pork meat, kailangan palaging may partner na ensaladang gulay!
My family are used to this the way I prepare it. Kaya pag napunta sa ibang bahay at ganito ang ulam, then walang ensaladang gulay……………….lumalabas ang KATAGANG……….”MOMMY KNOWS BEST!”
Yes folks…….that’s my FAMILY!

Sesbania grandiflora (also known as “bulaklak ng katuray”) or hummingbird tree/scarlet wisteria is a small tree in the genus Sesbania. The flowers of S. grandiflora are eaten as a vegetable in Southeast Asia, like Laos, Thailand, Java in Indonesia, Vietnam, and the…….Ilocos Region of the Philippines.

YOU NEED…….

* 500 g sesban flower (bulaklak ng katuray)
* 8 pcs. shallot (sibuyas tagalog or lasona)
* 4 pcs. tomatoes
* 4 tbsps.anchovy sauce (bagoong isda)
* 1 tbsp. olive oil
* 1 tbsp. vinegar

HOW TO…….

WATER SPINACH (kangkong adobo)

I don’t know why kangkong (water spinach) is so good with adobo; it just is. I’ve tried it with some pork because otherwise my 2 kids will not eat.
It is most commonly grown in East and Southeast Asia.

Ipomoea aquatica or KANGKONG is a semi-aquatic tropical plant grown as a leaf vegetable. Its precise natural distribution is unknown due to extensive cultivation, with the species found throughout the tropical and subtropical regions of the world.

YOU NEED…….

* 2 bunches water spinach (kangkong)
* 5 cloves garlic
* 100 g pork meat (belly)
* 1/2 red or white onion sliced
* 3 tbsps. Toyomansi
* 3 tbsps. vegetable oil

HOW TO…….

FILO MIX VEGETABLES!

For the so called-Balanced Diet, I cooked this to get some vegetables!
With Sesban flower (Bulaklak ng katuray) and Vine spinach (Alugbati).

YOU NEED…….

FOR BULAKLAK NG KATURAY:
* Bulaklak ng Katuray (Sesban flower)
* some Water
* some Tomatoes
* some Ginger
* some Onion
* Anchovy Sauce
* 1 tsp. Vinegar

FOR STIR-FRY MIX VEGETABLES:

* some Eggplant small ones
* some Okra
* 1 bunch String bean (sitaw)
* 1 Onion
* 2 Tomatoes
* a thumb-size Ginger, sliced
* some Vine Spinach (Alugbati)
* Mamita powder Seasoning or Knorr or Maggi broth cube
* about 250 g Shrimps, peeled and cleaned
* 1 tbsp. Anchovy Sauce

HOW TO…….

BEEF MEAT, NOODLES, SEAFOODS AND VEGETABLES

NOODLES AND SOUP SORTI VOLUME 2

A collections of SOUP RECIPE of mine from creation, inspiration, adaptation both european and filipino cuisines.
As we know it today is a multi-layered expression of culture and … well-to-do Filipinos traveled to Europe and migrated by time. I’m one of them.

MONGGO SOUP WITH RACKET SALAD (RUCOLA)

Rocket makes a delicious addition to salads but can also be used to make soups and to replace basil in pesto. A bed of rocket is a good base on which to serve grilled poultry or fish.

This peppery leaf is also known as arugula, particularly in the US. It’s a dark green salad vegetable, popular in Mediterranean countries. The leaves have a slightly bitter, peppery flavour and are gathered when they’re young. Rocket is a rich source of iron as well as vitamins A and C.

This time I tried as green leafy veggies for my monggo soup. Which urned out good. This is a simple salad that can be thrown together in a minute but complements an extrodianary selection of dishes. My husband used to hate rocket until he tried this monggo soup of mine with rocket salad as green leafy veggie in the soup. He even noticed that it is rocket salad in it. Not even with a peppery flavour. Unless I told him. WHOA! Something NEW in FILIPINOS CUISINE!!! Have a try and you will know what I mean…wink!

Salad rocket was eaten as far back as Roman times, where it was not only popular in salads but also as an aphrodisiac. The British brought rocket with them when the colonists settled in New England. Rocket has always been more popular in countries such as Italy and Spain than in the United States.

BEEF MEAT AND TRIPE SOUP!

This is an updated version of a recipeoriginally published in JUNE 26, 2009!
Now I made it more beef meat than tripe and more sour and not so spicy or hot. This is according to my kids preferences. They love the soup more sour and more beef meat rather than more tripe and spicy. At the same time serves as a viand not only a soup for everybody. For those who doesn’t eat tripe, you can leave it by omitting.

YOU NEED…….

* 500 g Beef meat
* 75 g Beef tripe
* 1 Lemon, sliced
* 1 beef Broth cube
* salt and pepper to taste
* beef soup stock or water
* some scallions, slice thinly
* 1 onion, sliced thinly
* 4 cloves garlic, crushed and peeled
* 1 1/2 thumb-sized ginger, peeled and sliced

HOW TO…….

—Boil th tripe until tender. Cut thinly and set aside.

—Heat a casserole, add vegetable oil and saute, onion, garlic, ginger, and beef meat. Season with brot cube, salt and pepper. When dries, add soup stock or water, cover and bring into boil. Once it’s boils lower heat continue cooking until beef meat tender.

—When meat tender, add the cooked and slice tripe, sliced lemon and scallions. Continue cooking until done. Serve while hot.

ABOUT, PURE VEGGIES

GINGER (LUYA)

Ah, the many uses of ginger! Garlic might be my favorite spice but I have to admit that ginger is a more versatile spice. Use it for sauteing to flavor a dish, grind it to paste to make a marinade, simmer sliced fresh ginger with water and you have ginger brew.

Ginger is a tuber which is consumed whole as a delicacy, medicine or used as spice for cooking or tea. It is the underground stem of the ginger plant, Zingiber officinale. Besides its genus, the plant family to which it belongs–Zingiberaceae–was also named after ginger. Other notable members of this plant family are turmeric, cardamom and galangal.

The ginger plant has a long history of cultivation, having originated in Asia and is grown in India, Southeast Asia, West Africa and the Caribbean. It is sometimes called “root ginger” to distinguish it from other things that share the name “ginger”.

CULINARY USES…….

Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener; sliced orange or lemon fruit may also be added. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes and Chinese cuisine to flavor dishes such as seafood or mutton and vegetarian recipes. Ginger acts as a useful food preservative, and has been proven to kill the harmful bacteria, salmonella. Powdered dry ginger root (ginger powder) is typically used to spice gingerbread and other recipes. Fresh ginger can be substituted for ground ginger at a ratio of 6 parts fresh for 1 part ground, although the flavors of fresh and dried ginger are not exactly interchangeable.

Ginger is also made into candy, is used as a flavoring for cookies, crackers and cake, and is the main flavor in ginger ale—a sweet, carbonated, non-alcoholic beverage, as well as the similar, but spicier ginger beer which is popular in the Caribbean.

Fresh ginger should be peeled before being eaten[citation needed]. For storage, the ginger should be wrapped tightly in a towel and placed in a plastic bag, and can be kept for about three weeks in a refrigerator and up to three months in a freezer.

 

GINGER TEA

On a cold, wintry day there is nothing like a steaming, aroma-filled cup of ginger tea to warm you up and awaken your senses. I bought this ginger tea which I had found in Vietnamese Shop near us. It is a powder one, don’t need to add sugar in it, just stir in boiled water and enjoy the aroma. I remember my late nanay, she used to pound a fresh ginger root ang cook it as tea for breakfast. I always added sugar at the end. She drink her ginger tea without sugar.

Ginger is also used extensively in aromatherapy. An essential oil is extracted from steam distilling the unpeeled, dried and ground ginger root. Ginger oil is used by combining it with the oils of cedar wood, sandalwood, and patchouli, which renders a spicy and woody scent to the mix.

Ginger tea has been used as a remedy against flu and colds for centuries, both in India and China, as well as other countries in the east. According to Chinese culture, its powerful yang energy is what warms the lungs and stomach. Ginger tea has been used in China for 2,500 years to treat sore throat, nasal congestion, and sinus pain.

PORK MEAT, SEAFOODS AND VEGETABLES

SUNDAY LUNCH AT HOME

I’m not fun of MEAT FOOD at all! I probably ate for most meals during my childhood vegetables and seafoods. Back home I used to love cooking a Sunday fish and vegetables for my family and friends or going down the restaurants for one. In Manila cooking meat food for lunch or dinner is not really practical due to the expense (expensive) plus all the required components.

When I came to Vienna everything had changed. And because of my family I have to cook for them. My hubby and 2 kids who are fun of eating mighty meat at all:)
So for our mighty Sunday Lunch today, grilled pork belly and shrimps sinigang (sour soup)!

What does it mean to “ABSTAIN”?

To abstain is to not eat meat. Its purpose is to be an act of penance – an act of sacrifice, that helps us grow in freedom to make much bigger sacrifices. Of course, it would not make sense to make the sacrifice of not eating meat, and then eat a wonderful meal I might enjoy even more. Many people eat a vegetarian diet, for a variety of reasons, and eating meat is not even an issue. It might be possible to abstain from a non-meal that I really like, on all the FRIDAYS of LENT. It should be noted that many people in this world cannot afford to eat meat or do not have access to it. Part of our abstaining from meat can place us in solidarity with so many of our sisters and brothers around the world.

ABOUT

FRUIT JUICE & FRUIT SYRUP

Juice is the liquid that is naturally contained in fruit or vegetable tissue. Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables flesh without the application of heat or solvents. Juice may be prepared in the home from fresh fruits and vegetables using a variety of hand or electric juicers.
Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage. Common methods for preservation and processing of fruit juices include canning, pasteurization, freezing, evaporation and spray drying.

Above here is a freshly squeezed RED-ORANGE juice for our breakfast today!

However a juice made by reconstituting concentrate can be called juice. A juice or nectar including concentrate must state that it does. The term “juice drink” is not defined in the Regulations and can be used to describe any drink which includes juice. diluted juice to denote a beverage that contains fruit juice or puree, water, and which may contain artificial sweeteners.

In some parts of the world juice denotes a sweetened fruit extract, whereas nectar denotes a pure fruit or vegetable extract. Fruit juice labels may be misleading, with juice companies actively hiding the actual content. “No added sugar” is commonly printed on labels, but the products may contain large amounts of naturally occurring sugars, however, sugar content is listed with other carbohydrates on labels in many countries.

Above here is a kind of syrup out of oranges to mix with water for drink. One among CLEVER PRODUCTS which can be buy here in Vienna. Check this out: https://www.facebook.com/cleverkaufen

Fruit syrup as a food ingredient is usually a concentrated juice from a less-expensive fruit (apple, pear, or pineapple) used to sweeten and extend the quantity of more expensive products. A typical use would be for an “‘all-fruit’ strawberry spread” to include apple juice, as well as strawberry.

ABOUT

THE DEBUT

The Philippine Debut is actually a tradition that spans back from the Spanish era. A Debut is a celebration that marks the coming of age of a woman. When she turns 18 years old, she gets recognized and welcomed by the society.

This was the first time for my daughter to experienced this kind of gathering. It was the debut of her friend and schoolmate Kirstin!

The Buffet, with Sushi amd Maki stuff!
Down here were viand, Spring rolls and chicken wings!

On their 18th birthday, Filipinas customarily throw a large party, complete with a her own hand-picked entourage of 18 people or sets of 18. The birthday celebrant along with her partner and court perform traditional dances for their guests. The most important one is known as the “Grand Cotillion Dance” which is usually a classic waltz. There is also an “18 Roses Dance”, the debutante also has 18 chosen “candles”. These “candles” are females who know the celebrant and must give a short speech on either their relationship with the celebrant and/or any special birthday wishes they have for their celebrant.
During the celebration, the debutante also has 18 chosen “candles”. These “candles” are females who know the celebrant and must give a short speech on either their relationship with the celebrant and/or any special birthday wishes they have for their celebrant.

Dessert which gave the sweetnes for the night!

After all the food, entertainment, and dances, to close with a Debutante’s speech in which she shares her life experience and gratitude with her beloved guests. Took place last Sunday 26th of Februar (2012).