Month: May 2012

POULTRY

CHICKEN IN COCONUT MILK WITH EGPLANT AND PIRI-PIRI

Dolly

One of my version among my “GINATAANG MANOK”, or chicken stewed in coconut milk with eggplant and piri-piri from kotanyi. Was our lunch last Tuesday. I usually don’t saute the whole thing if it is cooked with coconut milk to refrain from too much fat or oil.
I simply bring the coconut milk to boil then I added ginger, onion, piri-piri and the chicken tighs, season with 2 tbps. dark soy sauce, salt and pepper.

And served with rice and salad. Cooked under low heat until the chicken is done and the sauce was thickened. MASARAP!
Moist and tender and cheaper than chicken breasts, flavoursome chicken thighs are the secret weapon in lots of these recipes of mine. Give them a go today. Hubby and I we bought it from Turkey shop for 10 euro 4 kilos. Adding piri-piri from kotanyi gives the whole stuff perfect abundant taste.

PIRI-PIRI—a mixture of chillis, onions, bell peppers, salt, pepper, garlic and chervil.
A spicy blend of sharp spices like chilli, pepper, and paprika. Give KOTÁNYI PIRI-PIRI to all types of meat dishes, soup and grill stuff to give them a spicy sharp note.

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ABOUT

PENTECOST (MONDAY)

Dolly

Today is holiday in Austria, Christian holiday the Pentecost! a Christian liturgical year commemorating the descent of the Holy Spirit upon the remaining eleven Apostles of Christ. Pentecost is celebrated seven weeks, 50 days after Easter Sunday.

Among Christians, Pentecost commemorates the descent of the Holy Spirit upon the Twelve apostles and other followers of Jesus as described in the Acts of the Apostles 2:1-31.[2] For this reason, Pentecost is sometimes described as the “Birthday of the Church.” And the end of the season of Easter.

Hence, it is holiday everybody got up late except hubby who has begun his work early in the morning at 6 am.
The best time to sleep longer during holidays. My kids and I loves it most then we had brunch, breakfast and lunch in one:)

I just fried the left over rice from lunch yesterday with scrambled egg, green peas, carrots, garlic and spring onions then made a down-sized burger for viand. Of course with coffee and tea with milk for me, made our brunch special as that on this Pentecost Monday at home:-)

Ascension and Pentecost remind us that we are part of a continuing story that did not end with Christ’s resurrection, and by celebrating at home, we connect our lives, churches and stories with the narrative of the church. It is traditional in many churches to wear red on Pentecost. It is a feast day.

ABOUT, BEEF MEAT, NOODLES

OLD VIENNESE STOCK POT (SOUP)

Dolly

Who knows the history of the Viennese kitchen, which known that cooked beef in Vienna almost enjoys a cult status. In traditional kitchens of the capital of the once glossful Danube monarchy there today still gives it up to fifteen different sorts of cooked beef, is once twenty-four. So it is also the soup, the Essenz of cooked meat, which is not admired here like anywhere else. The yard kitchen of the Viennese monarchs was well-known for their soups. In enormous pots they met whole prevailing arene of the cross section by the Central European small animal and utilizable animal fauna, in order to prepare for the yard state the first-class pleasure of the soup. We will more modestly give ourselves, but on the knowledge around the quite high art of the soup preparation will fall back.

Soups are the ultimate comfort food. The love to this soup took me years to discover the variations on how to cook it easier. Using fresh produce, vegetables, herbs and spices for flavour, even rich and creamy soups can be made healthier while retaining their great taste. These soups are delicious and easy to prepare!
I love it with more soup greens in it and noodles. But for my family I have to add more beef. Picture above was the one serve from Brandauer, our favorite tavern here in Vienna.
Clear instructions and special sections of Helpful and Healthful Tips make this soup perfect for novice cooks or anybody looking for healthy and simple meals. This was my dinner last night.
Recipe is a classical under the soups and again and again really gladly eaten.

YOU NEED…….

YIELDS 4 PERSONS
* 500g Beef leg with beef bones
* 150g Yellow Turnips
* 150g Carrots
* 2 3/4 Liter Soups stock (beef)
* 1 pinch Nutmeg
* 1 pinch Pepper
* 1 pinch Salt
* 1 bunch Chive, chopped
* 150g Celery
* 50g Noodles

HOW TO…….

** Meat cut into approximately 2 cm large pieces. Vegetables peel and cut into approximately 1/2 cm thick.

** Soup, meat and vegetables with moderate heat cook for 30 minutes or until meat is done.

** Add noodles cook for about 5 minutes. Then season with salt, pepper and nutmeg. Topped with chopped chives.

ABOUT

THE WEDDING

Dolly

Yesterday was the church wedding day one of the couple from (MS-HFC) Marriage Spirituality Holy Family Community, brother Ed and sister Lyn. We are all invited. And as a member of MS CHOIR too. Took place at Maria Himmelfahrt Kirche (church) at 22nd District of Vienna Hirschtettner. I was with my daughter, Diana-Grace together on the wedding at the church then hubby followed us at the reception, because he had to work until 6 pm.

Was a great afternoon for all of us, the dessert harmony in green color which was the motif. Biko with Jack fruit (Coconut-Glutinous rice), Brazo de Mercedes and Buko Pandan (no picture above).

The fruits which refresh everyone on the sunny afternon!
Everybody has probably tasted this refreshing watermelon, right? … a fleshy, plump fruit with lots of water content and is good for a hot summer afternoon, kiwi, oranges and grapes.

Finally the late lunch but early dinner for us (daughter and I). Something with beef meat, pancit, lumpiang shanghai, and of course a little bit of rice:-)

The MS (Marriage Spirituality) Choir who sung and serenade the newly wed!
The wedding was ended by an amazing party from all ages, dance, dance, dance…

ABOUT, PURE VEGGIES, RESTAURANTS

EKAZENT SIMMERING

Dolly

Vienna, Simmering is a quarter of Vienna and the 11. Municipality district. It lies in the southeast of the city and covers the former suburbs Simmering and Kaiserebersdorf as well as since 1955 also the former fishing village. During Simmering 1860 were agriculturally shaped set thereafter a rapid, big-city sheeting a those 1892 also to the incorporation of Simmering and Kaiserebersdorf finally led. First unobstructed and today industrial companies and market gardens remained accommodating width of parts of the district Simmeringer Haide. In Kaiserebersdorf developed in two thrusts, late 1960er to center of the 1970er as well as since midle of the 1990er large complexes of residential buildings specially in the start times the character of satellite cities had.

EKAZENT is one of shopping center along Simmeringer main street, Here we had our lunch my son and I last Wenesday after a half-day shopping. Picture above was my lunch, different breaded vegetables like zucchini (courgette), bell peppers, onions, tomatoes and green beans with chilli sauce. I got spring rolls also. Then I tried this green beans with tomatoes and eggs was a little bit hot and serve with rice.

The only shopping street in Simmering is the Simmeringer main street for instance within the range between U3 station Zippererstraße and U3 station Simmering, however is here primarily business of the daily need. Altogether 3 medium sized shopping centres lie in Simmering.

ABOUT, RESTAURANTS

STRANDCAFE

Dolly

The total relaxation at the old Danube whether with sunshine, candle light or starlit sky, with a heartful meal in the beach cafe! Gladly they arrange weddings, birthday celebrations, baptism, firm anniversaries, Christmas celebrations etc. for you!

After a whole day retreat seminar: COME ALIVE in PFARRE HERZ JESUS (Parish of the Heart of Jesus) in 1210 Vienna, Tollergasse 9. We decided to have our dinner at Strandcafe in 22nd District of Vienna.

Of course same as usual the family’s fave…Spareribs, and I got my grilled mackerel with rice.
hehehe…I LOVE the TERM which Father Larry Tan used…”SIKSIK”, I remember what he told us during the seminar, “eh di mamaluktot kung maigsi ang kumot”…tOINKZ! —Here we really make “siksik para magkasya sa maliit na place, farang SARDINES but everybody was so happy with him and with father Ron:)

The Menucard, where you can find the food they serve and drinks. Like soup, for vegetarian, from pork, beef and chicken meat, grill speciality, fish, delicacy, side dishes or side orders, cheese, salads, sweets, and baked goods. We really enjoyed that dinner!