I was inspired by kuya Andy (brother in christ, my MS-HFC family) who gave me this Santol flew with him all the way here in Vienna from the Philippines. He adviced just add garlic and ligo sardines the red one and that’s it. Was my first time try to cook this and I’m happy:)


* 1can or 400ml Coconut Milk
* 1can Ligo Sardines red one
* 4 cloves Garlic, peeled and finely chopped
* 3tbsps. Olive oil or Canola Oil
* 150g Santol
* Salt and Pepper


* Heat a small sauce pan, add oil and saute garlic, sardines and santol. You can add a little bit water just good enough to have a sauce if you preffer. Season with salt and pepper and that’s it!



Classic dumplings is a delicious side dish and if something remains they can be processed well, just like as filling or stuffing turkey or chicken meat, in a soup, ragout or fricassee. A versatile recipe. In german they called it “Semmelknödel”. Making of dumplings, bigger dumplings, has to do on the right composition and the corresponding proportions of constituents on the fineness and dryness of the flour, to see the freshness of eggs and enough processing of the dough.

This is the same filling which I used yesterday for our “ROASTED TURKEY BREAST IN TURBO BROILER WITH RED CABBAGE”!

It is to advise especially beginners, to insert a test dumpling in the boiling salted water or the broth every time to check how the same device, and then to see whether the dough mixture is correct; the dumpling cooking falls apart, so you need more flour or grated bread and egg yolk; is the dumpling too tight so it deals something more of the milk or water, or even a whole egg, to make it loose.



* 1 tsp. Butter
* 2 Eggs
* 3 tsps. Flour (for forming dumplings)
* 1/2 Liter Milk
* 1 bunch Parsley, finely chopped
* some Salt
* 500g White bread cut into cubes (2 or 3 days old)
* 1/2 (half) Onion, finely chopped and lightly saute in butter


Heat the milk and pour over the bread cubes. Soak for 45 minutes.

Then add salt, finely chopped parsley, onion and eggs, knead well.

Shape dumplings with flour: well press the dough together and form balls.
20-30 Minutes (depending on size) dumplings in slightly salted water soak or cook.


Thanksgiving also Thanksgiving, harvest festival is a traditional celebration after the harvest in the autumn, in which God is thanked for the gifts of the harvest. Usually celebrated here in europe.
In North America, Canada and the US each have their own Thanksgiving celebrations in October and November.
Today November 22, 2012 is the celebration in America, the fourth Thursday of November. The Thanksgiving celebrated in the United States and Canada English for “Thanksgiving” is a form of Thanksgiving, but strongly deviates from the Festival after European traditions.

Our dinner tonight “ROASTED TURKEY BREAST IN TURBO BROILER WITH RED CABBAGE”, it has nothing to do with “Thanks Giving” in America…hehehe…simply because my hubby and the kids wants to have it for dinner tonight:-)

To the traditional Thanksgiving dinner, there are dishes that should have played it at the first Thanksgiving Feast: a roasted and stuffed Turkey or Roasted Turkey with a wide selection of side dishes and desserts like cranberry sauce, yams and sweet potatoes, Apple and pumpkin pie or Apple Pie and pumpkin pie, as well as various vegetables such as squash, green peas and corn.

Ours is the european way, if you are interested here is the recipe for you. Covers for 4 persons. Cooked in my Turbo Broiler.


* ca. 1,000g Turkey rolled roast (Turkey breast) or 1 kilo (I got 1,349kg)
* 750g Potatoe Wedges
* 200g Red Cabbage or half a head of small sized
* 2 tbsp. extra Virgin Olive Oil
* 1 small Onion
* 1/3 cup of Apple Vinegar
* 2 tbsp. Brown Sugar
* some sliced Oranges
* Cranberry Marmalade
* Salt and Pepper
* Nutmeg
* Bread Stuffing



* Wash the meat, Pat them dry, season with nutmeg, salt and pepper. Point out the filling. Roll up and tack with string. About one hour roast in turbo broiler.

* . Rinse the cabbage under cold, running water. Cut half of the cabbage into thin slices. Heat a skillet on the stove over medium high heat. Add 2 tbsp. of extra virgin olive oil. Add 1 small onion, chopped. Add the cabbage, stir, and saute it for 3 to 5 minutes until it wilts. Add 1/3 cup of apple vinegar to the skillet. Sprinkle 2 tbsp. of brown sugar over the cabbage and stir it. Season the mixture with salt and pepper to taste. Cook for an additional 10 minutes before serving.

* Potatoe wedges season with salt and roll for a few minutes in a little bit oil.

* Sieve the gravy stock , boil, add a little bit flour to sauce to bind and to taste salt and pepper. Sliced the roasted stuffed meat and set everything up with red cabbage, sliced oranges, cranberry marmalade. This tastes good with Potatoe wedges and red cabbage. Guten Appetit!


Bopis (bópiz in Spanish) is a spicy Filipino dish made out of pork lungs and heart sautéed in tomatoes, chilies and onions. Most Filipino men eat bopis (also similar to sisig as “pulutan”) with their alcoholic drinks!


* 1 pc. pig’s lung
* 1 pc. pig’s heart
* 2 pcs. red bell pepper
* 1 red onion
* half a head minced garlic
* 2 pcs. laurel
* 1 finger chilli
* 1 Maggi cube
* 1 tsp. oregano
* 3 tbsps. vinegar
* 1/2 cup soup stock or water
* some vegetable oil
* salt and pepper


* Boil pig’s lung and heart until tender. then cut into cubes.

* With some vegetable oil, saute onion, garlic and paprika powder. Add oregano and pig’s lung and heart, season with salt and pepper. Pour the vinegar and some soup stock or water. Cover and simmer for about 10 minutes.

* Then add red bell pepper, continue cooking until done adjust seasoning if necessary. Serve hot with rice.


Venison may be eaten as steaks just like this recipe of mine, neck of pork or schopfbraten in german. You can also use scalope instead. Venison is widely available in European supermarkets through the traditional hunting season, October to December.

I served it with rice topped with cranberries marmalade. AMAPINOY Remember!!!:-)

The main cuts available to European consumers are derived from the saddle and the hind leg. Venison is widely available in European supermarkets through the traditional hunting season, October to December. The main cuts available to European consumers are derived from the saddle and the hind leg. Frozen diced venison (Beef) is also readily available in most supermarket just like in Merkurmarkt.



* 750g or 4pcs. (sliced) Neck of Pork
* 1 large onion
* 1 bunch of Soup Greens
* 2 cloves of garlic
* 6 Juniper berries
* Salt and pepper
* 1 pinch thyme
* 1 tsp Hot or Sweet Paprika Powder
* 1 tbsp Tomatoe Paste
* 1/4 liter Rice Wine
* 1 bay leaf
* Beef soup (soup stock) to pour on or water
* 4 tbsps. Cranberries (marmalade would go)
* Some Canola Oil


Soup greens wash, peel, and cut fine slices. Peel the onion, cut in half heavy pieces, cut the meat into approximately 60 g; season with salt, pepper, new spice, cloves and thyme. Peel Garlic and chop together with the juniper berries.

Heat canola oil in a saucepan and brown the meat pieces on both sides; remove from pan and keep warm. Saute soup greens in the same pan, add onion, garlic, Juniper berries, thyme, paprika powder, tomatoe paste and pour in rice wine. Add bay leaf, cranberries and put back the meat. Season with salt an pepper and pour in the soup stock or water. Cover and cook until meat is done.


The ultimate recipe for paksiw na isda…this the real deal from me!!!


* Fish (galungong, scad, horse mackerel or bangus would go)
* Scallions
* 1 Onion
* Ginger, a thumb-sized
* 1 pc. Ampalaya or Bitter Gourd
* about 1/2 cup of Water
* 2 tbsps. Vinegar
* Chillis, about 6 pcs.
* 2 tbsps. Olive oil
* Salt and Pepper


***Arrange in a casserole or pan that you can cover: chillis, onion, ginger, ampalay, fish, scallions, peper. salt, vinegar, olive oil, and water. Cover and cook for about 8 to 10 minutes over medium heat. And that’s it :pump-klaus:


Radishes are the “bridesmaids” of vegetables. Always a garnish, never a dish. Well, with this recipe of mine I hope will help you to give an idea and great recipe like this one, hope to change all that!


Makes 4-6 Servings

1 medium-sized White Radish, halved and sliced thinly
6 cups Shrimps, marinated for 15 minutes
1 pouch Mama Sita’s Caldereta Mix (for marinating shrimps)
1 tbsp Olive oil
1 tbsp Garlic, crushed
1 pc Onion. Sliced
2 cups Coconut Milk or 400ml
3 pcs long Green pepper


—Remove head and shell of prawns. Devein and leave tails on.

—Pour coconut milk in a casserole, let it boil.

—Sauté onion and garlic in olive oil. Then pour in coconut milk. Add green pepper and radish, cover.

—When it starts boiling, add marinated shrimps.

—Stir-fry shrimps until change in color. Serve with rice.


Appetizer o pampagana?… tinadtad na sibuyas, kamatis at luya ito ang mga sangkap na di ko alam kung matatawag ngang pampagana o parang ensalada. Masarap sa pinirito o inihaw na isda, karne ng baboy at iba pang pagkaing nakukuha sa dagat. Para sa aking mister timplahan ng anchovy sauce ay solve na, pang ulam na niya!
Heto naman ay ginawang pang side dish ng anak kong lalake sa lumpiang shanghai…yes nabasa ninyo ng tama sa “LUMPANG SHANGHA!”! 😛
Narito ang larawan masdan at husgahan…lol…


* kamatis
* sibuyas
* luya
* salt to taste


* Simple lamang paghalu-haluin lahat ng mga sangkap at p’wede nang kumain.
P’weding lagyan ng siling labuyo, lalong maanghang gawa ng luya. P’wede ring lagyang ng suka o bagoong!
Timplahan nang naaayon sa inyong panlasa.


Sili at kamatis, napapanahon ngayong taglamig, siguro mga huling anihan na, mura ang kilo kaya minsan ay aking niluluto na katapat ng fried fish or meat. Ito ay hindi lamang kapares kundi nakakapagbigay gana sa pagkaing walang sabaw. Simple at madaling lutuin, kailangan lang ng anchovy sauce o bagoong balayan, kaunting mantika, luya at sibuyas. Igigisa lahat at titimplahan ng anchovy sauce o bagoong balayan at lalagyan ng kaunting tubig na tama lang makaluto sa sili at kamatis. Masarap na kasamang pang ulam ng fried fish o di kaya ay fried cutlet 😀

Yong siling haba ay hindi maanghang lalo na yong pula na mataba. Kung gusto ng maanghang ay may roon din. Pero mas gusto namin ang hindi maanghang. Maari ring gawing ensalada. Para sa grill meat o inihaw na isda. Sa panahon ng tag-init ng araw sa araw-araw na panahon ay panahon din ng pag-grill o ihaw-ihaw. Masarap ding kapares ng inihaw na isda o karne ang ensaladang sili at kamatis.

Ito namang maliit na sili na mapula na tawag sa Pilipinas ay “siling labuyo”, aking inilalagay sa suka na may halong nabalatan na bawang at luya. Magandang sawsawan ng inihaw o di kaya ay napritong isda o karne. Kapag napapanahon ay murang-mura ang kilo ng mga ito.


Another appetizer or for in between!
We use to wake up late during Saturdays and Sundays. It is really the rest day for all of us. So we do had our breakfast late also. That’s the reason why we always had brunch during weekends. And this is for todays brunch!


* 1 pack Roast Beef
* 1 French Bread (baguette or toast bread)
* 1 pcs. Tomatoes, sliced
* some Mustard
* Dill sauce


Dill sauce:
* some Mustard
* Dill, chopped
Mix together and that’s it!