Sariwang isda na nabili sa f-eins ng aking asawa. Hindi gaanong kaliitan pero malasa ang ang sabaw na nilahukan ng sariwang talbos ng kamote na bagong talbos sa sariling tanim at berdeng kamatis na galing ng probinsiya (Burgenland).

I have been cooking kinamatisang isda for many of our meals and I can’t get enough of it. The soup base is yummy and has just the right taste of tomato in it for a bit or sour flavor, coupled with the mild bite. Then I added this camote leaves or the so-called “talbos ng kamote”. Sometimes I used to add alugbati, kangkong, sitaw okra and talong too. Depende sa gulay na mayroon ako sa bahay. And I used to add more tomatoes too, here I added the green ones. You just need to watch out for the fishbones…kasi yong isdang nabili niya ay medyo may kaliitan nga.



This is my version of viking art meatballs which is usually serve with potatoes and not rice!
As you can see, I love trying other dishes from different european countries. But my own way of discovering different way of food preparation. And this is one of them, viking art of preparing meatballs. You can serve it with rice but we used to eat it with buttered potatoes with choppped cilantro or coriander. The austrian love it with chopped parsely. Then the sauce is mixed with cranberry marmalade.

Oh I just can’t discribe how it taste, we love it!
hmmm…….Or shall I say EXCELLENT!
Here is the recipe for those who wants to try it…


* 400 g beef ground meat
* 150 g mushrooms, I used champignon
* 100 ml heavy cream
* pouch of Knorr meatballs base mix (see alernative)
* 500 g potatoes, small ones or rice for side dish
* cranberry marmalade
* 3 tbsps. chopped cilantro or coriander
* salt and fresh ground pepper to taste
* 350 ml water
* some vegetable oil

ALTERNATIVE for pouch of Knorr base mix:
* 2 tbsps. corn starch
* 1 cup heavy cream
* salt and pepper to taste
* 1 beef broth cube


—Mix ground meat with salt and fresh ground pepper. And form maybe 18 pcs. small balls out of it. Boil peeled potatoes and clean mushrooms cut into quartered.

—Gently roast meatballs in a heated pan or skillet with oil both side also mushrooms and set aside.

—Pour 350 ml cold water or mineral and heavy cream in a pan and pouch of Knorr base mix stir, bring to a boil. Add meatballs and mushrooms and let it cook for about 5 minutes while continue stirring gently.

—In a heated pan with butter roll potatoes with cilantro and salt to taste.

—Serve meatballs with potatoes or rice and cranberry marmalade while hot. Enjoy!


SWEET & SOUR—This term is used to describe dishes that have a flavor balanced between sweet and pungent, usually accomplished by combining sugar and vinegar. The flavor is often incorporated into a sauce or dressing that can be served with meat, fish or vegetables. The Chinese are famous for their sweet-and-sour specialties and the Germans are noted for their delicious sweet-and-sour cabbage dishes. So I can say this is a combination of German-Chinese effect!
As everybody knows, I’m living in German speaking country. It does in fact originate from China, and is now also used in some American and European cuisines.


* 6 pcs. Burgers (my homemade/see entry of “Burgers for Viand”)
* 1 onion
* 3 cloves garlic, crushed and peeled
* thumb-sized ginger, peeled and sliced
* 1 medium-sized carrot
* 1 pc. leek
* 1 each green and red bell peppers
* 3 tbsp. of vinegar (you may need more if using mild-strength vinegar)
* 6 tbsp. of sugar, white or brown/it’s up to you
* 1 tsp. of salt
* 1/2 tsp. Tabasco
* 1 tbsp. of tomato paste
* 1 tbsp. of cornstarch
* 1 c. of water
* sesame seed oil
* 3 tbsps. vegetable oil


—In a pan heat some vegetable oil and saute: onion, crushed garlic, ginger, carrot, leek, green and red bell peppers.

—Cover oevr lower heat cook until vegetables are done.

—Add Burgers and pour in the sweet and sour sauce. (For sweet and sour sauce see entry)
Cover for about 3 to 5 minutes enough the burgers to get warm. serve while hot.


This is my recipe for HOMEMADE BURGERS for viand and not for sandwhiches!
A very quick way using Knorr base mix for burgers. My 2 kids love this very much with mashed potatoes, but by this time I served it with rice and ketchup. By the next time I will show you the other way around without using knorr base.


* 500 g pork and beef ground meat (mix)
* 1 pouch of Knorr base mix for burgers
* 150 ml water, cold
* 4 cups of vegetable oil, for frying
* ketchup


—Dissolve 1 pouch of knorr base mix for burgers in 150 ml cold water and pour in into pork and beef ground meat.

—Mix well by hand, in a big bowl and make patties out of it.

—In a pan, heat 4 cups of vegetables oil fry the burgers until golden brown over medium heat. Serve with ketchup as viand.


Spare ribs or spareribs are a variety of pork ribs, cooked and eaten in various cuisines around the world. They are the most inexpensive cut of pork ribs. They are a long cut from the lower portion of the pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones as well as between them.


* for 1 1/2 kg Spareribs
* 1 pack Mamasita’s BBQ marinade
* Kikoman Soya sauce
* Ketchup
* 2 tbsps. Apple vinegar
* 2 tbsbps. Paprika powder



Some dishes are tastier the day after. It’s true with pinaksiw, with adobo, with kaldereta, and with sarciado. In fact, it’s true with most stews. After sitting in the fridge overnight, the meat has more time to absorb the flavors of the sauce and that adds depth to the dish.

But the same thing cannot be said about soup dishes like “nilagang baka”. When reheated, the vegetables in the dish become soggy, if not altogether mushy. The same with most Filipino soup dishes, nilagang baka is best served right after cooking when both the meat and vegetables are just right. It is best to cook nilagang baka that is just enough for one meal. But how long can boiled meat keep in the fridge without getting moldy? I try not to keep them for more than a couple of days it will not survive for seven days. But if you freeze boiled meat with the broth, it will keep longer. Won’t that ruin the texture of the meat, so long as it’s just the meat is submerged in broth, and so long as you keep them in a tightly covered container. And be sure to thaw everything before reheating. Some TIPS from me specially in winter season I always do this.


Makes 4 Servings
* about 1 kg Beef ribs
* 1/4 head Cabbage
* 1 red Onion
* 3 pcs. Potatoes
* 3 pcs. Scallions
* 3 Carrots
* some Pepper corns
* 1 beef broth cube for more taste
* Salt


—Wash the ribs, boil in a casserole with enough water and after first boiling point change water to remove scum.

—Add potatoes, carrots, red onion and scallions season with broth cube, salt and pepper corns until ribs is tender.

—Then add cabbage, adjust seasoning if necessary by adding fish sauce (patis). Serve at once.

SIPO EGG (My version)

As everybody knows, I’m not “Kapangpangan”, but I can cook Sipo Egg!
So this is my version of cooking it. I used heavy cream and cornstarch instead of nestle cream. Many Kapangpangan are using nestle cream. And I don’t add luncheon meat or ham in it. Maybe this totally different from the one used to be. As what I said this is my version! 🙂
Filipino dish from Pampanga. Sipo egg is very simple and one of the popular food in Pampanga, and it is easy to cook.


* 18 pcs. Boiled Quail Eggs
* 400 g Mix Vegatables (green peas, carrots, cauliflower, corn kernels and green beans)
* 100 g shrimps, peeled and without head
* 100 g chicharo or sitsaro
* 75 g Leek, thinly sliced
* 5 tbsps. heavy cream
* 1 onion
* 4 cloves garlic, minced
* 4 tbsps. Butter
* 1 tbsp. Cornstarch
* some salt
* 1/2 a cup of water


—Boil quail eggs and peel. Set aside.

—Heat a casserole or pan, add butter and saute onion, garlic, mix vegetables, sitsaro and leek.

—In 1/2 cup of water dissolve cornstarch, pour in into mix vegetables stir, salt to taste and cover. Cook over lower heat until vegetables is nearly done.

—In onother casserole or pan fry shrimps in butter, when done add to the mix vegetables.

—Then add also quail eggs and heavy cream. Simmer for about 3 minutes and serve while hot.


Bagay na madalas itanong sa akin ng mga puti (Austrian-EUROPEAN)!
Bakit sa palagay ninyo mahilig kumain ang mga pinoy na nakakamay lang? Yung kamayan style? Gamit lang ang kamay, walang tinidor at kutsara. Kaugalian ba, nakasanayan ba, kultura ba, minana ba…mga katanungan na laging umiikot sa aking isipan…

Marahil ay depende sa situwasyon…o di kaya ay ang mga dahilan ay ito:

Madalas kasing ulam ng mga pinoy ay isda tapos may sawsawan pa. Ang isda mas masarap kainin ng naka-kamay at mas madaling tanggalin ang tinik (except kung boneless).
Sa mga bbq-han or mga chicken inasal, madalas naka-kamay din kumain ang mga tao kasi mas madali at mas masarap kumain. Finger-licking good!
Mas masarap kumain ng nagkakamay at hindi mo na kailangang maghugas pa ng pinggan na pinagkainan lalo na kung sa dahon ng saging ka kakain it’s very practical.
kasi sabi nang iba ang kutsara ay napakaliit at ang tagal bago ka mabusog, kapag nakakamay ka minsan ilang subuan lang ay busog na busog ka na at tama ang sabi ng iba na kumporme sa kinakain mo, kung mga hipong suwahe ang kinakain mo at alimasag at alimango siyempre kamay ang gagamitin mo diba?
Yung mga Pinoy na pagkain mas masarap kainin ng naka-kamay dahil mas madaling isawsaw.
And of course walang sabaw ang pagkain, dahil kapag meron, parang pinaghugasan na yung pagkain mo, kapag kumakain ba ng lucky me noodles ang mga pinoy meron bang naka-kamay lang?

Pero hindi lang pinoy, bruneaian, indonesian, thailander, indian, malaysian ay mga nagkakamay ring kumain.
Lalo na kung sa bahay ay ok lang ang magkamay sa pagkain!
Kayo ano ang opinyon ninyo dito?


There are numerous varieties of suman, with almost every town or locality having its speciality. One of the is this is “Sumang Kamoteng Kahoy”.
Cassava is finely ground, mixed with coconut milk, sugar, wrapped in banana leaves, and steamed.
The ither is the cassava suman of more solid consistency, sweetened with brown sugar and cocojam, steamed in banana leaves and served skewered. But here I bolied it!


* about 2 kg grated cassava
* 1 can condensed milk (sweetened)
* about 200 g grated coconut or coconut strip
* banana leaves for wrapping


***Mix all together the ingredients and wrap in banana leaves. Cover with water in a pot bring to a boil for about 1 1/2 hour, until done.


Like me, you are probably over-extended, over-committed and over-booked. Which makes me wonder! Why is it that we can not give ourselves permission to ever respectfully decline? And, while we are at it! can not say no? Right?

This comes up because, as I write this, when I have commitments that, had they been on three different days, I would be gladly anticipating. And, to be sure, each is a case of my, a while ago, saying–Yes, absolutely! But then, calendars rearranged. Life intervened. The calendar went haywire. And here I am. Wondering how I will make it through the day and night. Could I have declined anywhere along the way?

Coffee plust fladenbrot with peanut butter, made my exceedingly bustling afternoon descend! Sorry Guys, no plan to go out today either to go for an invitation because too busy helping my daughter owing to T-shirts:( !!!

I think we are all hard-wired for it, or influenced that it is bad from other people. Infact, no is a complete sentence. I need to encourage everyone to develop the ability to always say “NO” period! No need to explain, justify or defend just say no and move along the rest is verbal nonsense that we will run through our mind over and over, let us learn to say and using the word “NO”.

Maybe it is “I” haven’t yet learned that it’s okay to be ourselves. To be true to our very own wants and needs. And sometimes that means to, well, just say “NO”. But what the hell do I know. Here I sit, eating my late dinner while trying to cut the meat for BBQ which is for sale on this coming Barrio Fiesta:((