Month: June 2012

LUNCH OUT OF LEFTOVER

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Eating out quickly racks up costs and calories, they said. Even seemingly healthful restaurant meals―a salad or a kebap sandwich―can be nutritional pitfalls when supersized portions and mystery ingredients factor in. The calorie counts may shock you. But sometimes we don’t care about it, the important is it is enjoyable. With a little planning, it’s easy to transform leftovers into healthy, affordable lunches. With this entry you can compare how our lunch portions stack up―nutritionally and money-wise―to their counterparts at popular chain restaurants.

The lechon paksiw was leftover last Wenesday from our dinner which prepared by my son “Oven Lechon”. And the “kalunay Dinengdeng I just added, because the kalunay leaves was leftover from my lunch last time. I said ! MY LUNCH” because nobody from my two kids eat it just the two of us, hubby and I. I used to cooked vegetables as alternative with meat dishes in this case. simply pure vegetables without meat in it.
To me, Leftovers for Lunch represents one thing we should be thankful for as far as food goes. That is, there is actually leftover food to eat. Most people waste a ton of food every year. I’m as guilty as the next person of that.
Rememebering my mother in-law the time she was with us here in Vienna, she was always telling me…” Sa Pilipinas maraming tao ang nagugutuman, pero dito maraming pagkain ang natatapon…kung malapit lang ang Pilipinas maraming buhay ang matutulungan”!!!

We all know that home made is cheaper than eating out and that’s what I do, except when hubby is here.
One thing I learned about many vegetarians here: they sure love to complain about the lifestyle “they” chose so they can get on their high horse about their superior moral/nutritional/ethical being. The majority of the population are omnivores. So buzz off to your Veggie Times.

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BUBBLE TEA/ TEA MILK SHOP

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They said Bubble tea, also known as pearl (milk) tea or boba (milk) tea, is a Taiwanese tea drink that originated from tea shops in Taichung, Taiwan during the 1980s. Now is scattering all over in the city of Vienna on every corner.
Bubble teas are generally of two distinct types: fruit-flavored teas, and milk teas. However, some shops offer hybrid “fruit milk teas.” Most milk teas include powdered dairy or non-dairy creamers, but some shops also offer fresh milk as an alternative. Other varieties are 100% crushed-fruit smoothies with tapioca pearls and signature ice cream shakes made from local ice cream sources.

Bubble drinks are usually cool, refreshing, and a sweet drink with tapioca pearls sitting on the bottom of a clear cup. Sometimes the drink is made with fresh fruits, milk, and crushed ice to create a healthy milk shake. You can also find drinks that are made of powdered flavoring, creamer, water, and crushed ice. And if you like it like the Asians do, the cool drink usually includes a healthy tea, infused by a flavoring. My favorite among the sortiment is the Taro which the Tapioca pearls are black, but can sometimes be found to be white or transparent. Depending on the ingredients of the pearl, the color varies. I’ve been told that the white and translucent pearls are made of caramel, starch and chamomile root extract. The black pearl includes sweet potato, cassava root and brown sugar, which add the black color.

Picture above was taken last week we visited the one shop near us with my two doggies and my two kids!
Only three minutes walk from home:-)
Also my youngest doggie “Riyanah” loves it…wink!

It is so refreshing specially on sunny hot days.
One thing is for certain. Bubble Tea is not a fad. It’s a trend. The wave of bubble tea shops has been safely in the last few months like a BOOM, have you noticed? At the time, they seem to shoot like mushrooms from the ground. At every major station in the city, in every shopping mall is at least a finding that offer bubble tea shop or branch. It is essential now, since then McDonalds in his “MC Cafe” also the Asian “tea” variant has added range to. This drink is addictive. If you’ve had a good one before then you know what we’re talking about. Try it now…

RONALD’S PREPARED DINNER FOR US

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I was not feeling well for the last three days, because sunny, warm weather gets me out and about–but it can also be the source of my headache. Afraid of heat stroke? This is what am I thinking of these past few days. Having the feelings of dizziness, and vomiting. I can’t do anything at home just to stay in bed without light and all curtains down. And not to forget air-conditioned.

My son decided to prepare our dinner, using the recipe of Mama Sita’s that he followed with the help of his sister Didi-Grace. I bought this pork belly last weekend for about three kilogram at f-eins. In the morning he marinated the meat in the brining solution for almost one day and cooked in pre-heated oven for our dinner.

FOR BRINING SOLUTION
YOU NEED…….

* 10 cloves Garlic ,peeled and crushed
* 1 pc Onion ,chopped
* 5 pcs Bay leaf
* 1 pouch Mama Sita’s Sinigang sa Sampalok paste
* 2 tbsp Salt
* 3 tbsp Patis (fish sauce)
* 1/8 tsp Ground black pepper
* 4 pcs Lemongrass, pounded and cut

HOW TO…….

— Combine all ingredients in a casserole. Mix well. Boil and simmer for 5 minutes. Set aside and cool.

— Marinate pork belly in the brining solution for at least one day.

— Roll pork and tie securely with food grade string. Place in a roasting pan. Bake in the pre-heated oven for 2 hours turning meat from time to time until the skin becomes dark red in color and crispy.

For sauce we used the all purpose bottled sauce from Mang Tomas and he served it with sliced cucumbers and tomatoes of course with rice too!

DINNER AT MAREDO WITH SISTERS IN CHRIST

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It has been included to our weekly routine eating outside in a restaurant or tavern. If not with family with family friends. By this time with sisters in christ!
Actually was not planned at all. Sister Evelyn treat us that night at Maredo one of Vienna’s steakhouse.
Located at Karlsplatz in 1st District of Vienna. Their steak is simply wonderful, this is also the reason why I want to come back once more with my family again there.
Unfortunately, the whole trappings is just mediocre, it is very impersonal and has somehow a little what of canteen flair. The waiter staff turnover is high and there is a bulk operation. For larger rounds recommended or if you have more guest.

We ordered Steak (Filet steak) and Gambas, with pommes frites, potatoe wedges, paprikas (bell peppers), shrimps, mais (corn), garlic bread with three different sauces such as hot chilli, garlic and cream sauce. We enjoyed the night and planing to do it again soon…

Not for vegetarians! is likely the motto in the Tascaria MAREDO Karlsplatz – only one in Vienna.
Maredo is a restaurant chain based in Düsseldorf that was founded in 1973. It specializes in steaks.
The name is a combination of the founders: Manfred Holl, Karl-Heinz Reinheimer, and Udo Schlote. They have 57 restaurants in Germany and 3 in Austria, employing 1700 people.

“BABOY SA BAGOONG!” (pork in salted shrimps paste)

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Again, this entry was only TRANSFERED from my old Blog which was updated on November 14, 2009. So, you don’t have to ask me why this kind of video entry during Holiday season of the year on the month of June:)

“BABOY SA BAGOONG”, Pork in salted shrimp paste. If you live in a flat or building and have neighbors of other nationality then cooking bagoong na alamang is a change you have to take and hoping your neighbors wont come knocking at your door. If you really want to have this dish then you have to use bottled pre-sautéed salted shrimp paste. The shrimp paste is to be added only in the last few minutes of cooking and keep it covered.

The first time I cooked this for my family, talk about the pungent smell of cooking with “bagoong” and frying dried fish, my 2 kids were at home at that time. Suddenly the two came out from their rooms, saying “what is that smell? yuck… disgusting… there’s that smell again. what is it?” Hehehe… napaka-un-filipino :)) I can only imagine what the neighbors thought. Until they got use to it by time. Onother version of mine is add seeded, chopped tomatoes to the sauteed garlic and onions in. Its saucy but not soupy. I know many people who also put in ampalaya as well, but we put eggplant instead. I add it in about 10 minutes before its done. You want the eggplant to be soft but not mushy.. yum!

YOU NEED…….

YIELD: 4 SERVINGS
* 2 tbsp. vegetable oil
* 1 kg pork, cubed
* 3 cloves garlic
* 1 onion
* 5 tomatoes, coarsely chopped
* 3 tbsp. bagoong alamang (salted shrimp paste)
* 2 tbsp. lemon extract or calamansi concentrate (lemon or calamansi)
* 1 tbsp. sugar

HOW TO…….

—Pan fry pork cubes in hot oil until light brown. Set aside.

— In the same pan, sauté onion, garlic and tomatoes for a few minutes until soft and wilted.

—Add bagoong alamang, lemon extract or calamansi, and sugar.

—Pour in back the pork and mix well until coated.

—Cover and simmer, stirring occasionally until mixture thickens. Serve hot.

My QUE-KIAM OR KIKIAM

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This entry was only TRANSFERED from my old Blog which was updated on December 9, 2009. So, you don’t have to ask me why this kind of video entry during Holiday season of the year on the month of June:)
Que-kiam is another popular Chinese dish adopted into Filipino cuisine. Locally known as kikiam, it is made with ground pork and vegetables wrapped in bean curd sheets or Tawpe then deep-fried until golden.

YOU NEED…….

* 1 kg of ground lean pork or beef
* 1 large onion, finely chopped
* 1 tbsp. of finely chopped garlic
* 1 medium-sized carrot, finely chopped
* 4 tbsps. of soy paste
* 1and1/2 tbsp. of brown sugar
* 1 tsp. of salt
* 1/2 tsp. of ground black pepper
* 1 egg, beaten
* 4 pcs. of tawpe (bean curd sheets)
* 1 tsp. of cornstarch cooked in 1/4 c. of water to dissolve
* 3-4 cups of vegetable oil for frying

HOW TO…….

—Mix together the pork, garlic, onion, carrot, soy paste, salt, pepper, sugar and beaten egg. Divide into portions.

—Soak the tawpe in cold water for five minutes to soften. Drain and carefully dry with paper towels.

—Lay a piece of tawpe and place 1 portion of the meat mixture at the center. Shape the meat mixture into a log. Roll tightly, folding the sides inward as you roll. Repeat for the rest of the meat mixture and tawpe.

—Heat the cooking oil in a large skillet until it starts to smoke. Carefully lower the tawpe-covered meat into the hot oil. Fry over high heat until golden brown, about 10 minutes letting the kikiam roll in the hot oil. Drain on paper towels and allow to cool before slicing. Serve with sweet-and-sour sauce. For sweet and sour sauce see the next entry!

SWEET-SOUR SAUCE (for my kikiam)

According to sources, the Cantonese probably originally came up with the idea of merging these two very different flavors, although it is unclear when the idea originated or what led to its invention. While most of us are familiar with sweet and sour pork, sweet and sour sauce is used to flavor a number of stir-fried meats, such as beef and chicken. It also makes an excellent dipping sauce. But this is my version! 😀
For those who wants to know my recipe for sweet and sour sauce for my que-kiam, here it is!
For majority request, I’m posting this……

YOU NEED…….

* 3 tbsp. of vinegar (you may need more if using mild-strength vinegar)
* 6 tbsp. of sugar
* 1 tsp. of salt
* 1/2 tsp. of chili sauce or Tabasco
* 1 tbsp. of tomato paste
* 1 tbsp. of cornstarch
* 1 c. of water
* sesame seed oil

HOW TO…….

—In a small saucepan, mix together all ingredients for the sweet-sour sauce.

—Set over medium-high heat until thick and the cloudiness has disappeared.

—Remove from heat. Add a few drops of sesame seed oil. Serve at once.

YESTERDAY’S MERYENDA (MERIENDA)

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Sala sa lamig, sala sa init…iayan ang kasabihang aking nabatid…tOINKZ!
Last Friday ang ganda ng araw, sumikat at mainit ang panahon nang bandang hapon kaya naman naupo kaming mag-ina (with my daughter) sa aming paboritong tambayan habang kumakain ng ice cream.

Bakit kamo, kasi may WLAN na (libre), eksakto sa aming panlasa ang ice cream nila at sa murang halaga na kayang-kaya ng bulsa!
Nakaka-miss din ang pagkain ng ice cream lalo pa at medyo nag-uulan dito sa lugar namin. Wala yatang tamang summer season sa taong ito. Parang Pilipinas madalas makulimlim at umuulan ang panahon, samantalang dapat ay panahon ng tag-init na sa ngayon. Napagalaman ko na bago na pala ang nagmamay-ari ng ng tambayan naming ito at may libreng internet pa. So lalo kaming nasiyahan mag-ina bagong serbisyo na napadagdag sa dating Ice Salon na ito. Walang nabago kundi napadagdag pa ang WLAN nila. Saan ka pa at sadyang malapit sa aming tirahan 3 minutes walk sabi ng aking dalagang maganda:-)

Nang malaunan at medyo kakapit na ang dilim ay nagpasya kaming umuwi na mag-ina. Resulta sa sobrang kasipagan ko ay nagluto ako ng Goulash Soup na ito na sana ay late meryenda naming mag-iina, kaso meryenda-hapunan na ang nangyari. Inihain ko na may kasamang freanch bread at nang malaunan ay kumain ako muli na may kasamang kanin…hahaha…Pilipino kaya ako!
This is a great meal on a fall or winter afternoon or evening. Reheats well. So hindi lamang pang meryenda ang nagyari. Dito sa europa isa lamang ako sa mga milyong Pilipino na kumakain ng Goulash with rice…hehehe…as usual marami akong paraan ng paghanda ng goulash.

Goulash is an easy, one pan meal that takes about 20 minutes from start to finish. You can make this dish as spicy as you want, or have it fairly mild. It is a very versatile meal. Here I usede beef meat, and added potatoes, and frankforter. Of course not to forget paparika powder the sweet one. Check it out folks all the previous recipe of mine for more info.

MY RED BEAN SOUP

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Red-bean soup. For this recipe you should spice carefully with the Cayenne Pepper, so that the soup will not too sharp flavored. Here I used red bean in can.
Red Beans one of the most nutritious vegetables. Ever wondered which food item has the most antioxidants?

I served it with brown bread, ideal during rainy days just like today. There are so many health benefits from red beans. These vegetables can even cure kidney, bladder and reproductive healthy issues because of their components. They can improve the development of kidneys, which can eventually combat any urinary and bladder infections. Even women can be saved from the risks of breast cancer by eating red beans. So my dear readers try it now!

YOU NEED…….

* 500g Red Beans (in can)
* 3 tablespoons Tomataoe paste
* some Cayenne pepper
* 1 tablespoon Paprika powder
* some Salt and Pepper
* 1 Onion, chopped
* 4 cloves Garlic, peeled
* 150g minced Ground meat (pork or beef)
* Some Canola Oil
* 1 teaspoon Rosemary
* Vegetable broth or some water

HOW TO…….

1. The oil in a saucepan, heat, onion and garlic glassy fry it. Add minced meat.

2. Stir in tomato paste, pour in vegetable broth and everything bring to boil.

3. Drain the beans, add into the soup and season with salt pepper, paprika powder, some cayenne pepper, and rosemary to taste.

Red beans are also high in antioxidant rating in all other foods. Red beans are fibrous. This soluble fiber fights the risks of having high cholesterol in the body. Aside from being fibrous, they are packed with magnesium, iron, potassium and vitamin B3. All these nutrients help lower the blood pressure level. A person who loves to eat red beans is far from getting harmful effects of high blood pressure.

FRIDAY LUNCH AT HOME, NECK OF PORK TOPPED ON RED CABBAGE

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I got this red kraut this morning at Victor Adler market near our place from the farmers for 1 euro per piece almost half a kilo. I simply season with salt, pepper and one broth cube (powdered) the meat and browned it. Cabbage can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. Researchers now realize that different types of cabbage (red, green, and Savoy) contain different patterns of glucosinolates. The healthy Sauté method, which recommend for cabbage, is very similar to steaming and enhances the flavor the of cabbage.

Red Cabbage

Green cabbage is the most commonly eaten variety of cabbage, red cabbage is highly recommend trying it added nutritional benefits and its robust hearty flavor. The rich red color of red cabbage reflects it concentration of anthocyanin polyphenols, which contribute to red cabbage containing significantly more protective phytonutrients than green cabbage. Interest in anthocyanin pigments continues to intensify because of their health benefits as dietary antioxidants, as an anti-inflammatory, and their potentially protective, preventative, and therapeutic roles in a number of human diseases.
I served it with rice or potatoe wedges!
And for the red cabbage (rote kraut) here is the recipe:

YOU NEED…….

* one head of red cabbage
* 2 tablespoons red sugar
* 1/4 cup vinegar
* 1/4 cup water
* one onion
* some vegetable oil
* some salt and pepper

HOW TO…….

** Heat a pan pour some vegetable oil, then add onion and brown until translucent. Add shreded red cabbage. Mix the vinegar with the water and sugar.

** Pour mixture of vinegar and sugar on cabbage. Season with salt and pepper to taste and mix lightly. Cook until cabbage is done.

** Served the meat on topped of red cabbage with rice or potatoe wedges it’s your choice and preference. Enjoy:)

KIDS BREAKFAST TODAY!

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Today it’s Monday again and early in the morning I’m running out of time so hectic schedules. So don’t have a lot of time, supplies like eggs, milk, orange juice, paratha bread (frozen one) and cheese of any art, plus cooking tools? Grab from my freezer and refrigerator…Spruced-up pan fry bread. Grab some ready made paratha bread, cream cheese, eggs (scrabled eggs with philadelphia natural fresh cream cheese), and fresh orange juice to create a quick and energizing meal.

So this was today’s breakfast for my 2 kids. Twenty-first century demands have the modern family on the go, go, go! Parents, students and busy professionals need all the easy meals they can get. A fast-paced life can be tiring. Eggs are versatile, loaded with nutrition and very easy to make. Rich in natural vitamin D, protein, all nine essential amino acids, choline and B12, eggs are a great addition to any healthy diet.

Served with ready made “PARATHA BREAD” (frozen one). Which just heated in a pan without fat. An Indian bread made of whole wheat a flatbread. The Paratha is an important part of a traditional Indian breakfast.

This is plain without anything. I just pan fry without fat gently and turn it over for frying 1-2 minutes again. Until golden brown, and that’s it.

And the scrambled eggs with philadelphia natural fresh cream cheese. For a change and not the usual bacon and cheese.
A level of double cream, heat-treated cream cheese preparation without the addition of conservation materials, it says. The natural one. Try it with yourself!

Quick and convenient does not have to equate to a boatload of carbs and sugar. How many times have you heard, “breakfast is the most important meal of the day”? It’s true; it sets the tone for the whole day. Children need to be able to focus, and they need to be awake. GOOD MORNING VIENNA:-)