Just to give you an idea what to do with left over food like this!
* about 5 pcs. left over fried fish * 1 bunch string bean (sitaw) * 1 bunch squash flowers (altrenative: kangkong, eggplant and okra) * 1 onion * 1 tomato * salt and pepper * 1 Maggi cube * some vegetable oil * some water
Yesterday December 29, our church community celabrated the FEAST OF THE HOLY FAMILY!
My husband and I we are far from perfect parents. But our compass has always been the Catholic Church as what I’ve learned from my late parents. And trying to live our lives in reflection of our faith.
Now a days lot of young people who don’t get along with their parents. Specially at the age of 16 and above. That is the reason why whenever my 2 kids either my son or daughter (or both of them) if they could find time to join us with our activities in the churh community where we belong specially attending the holy mass, so grateful to almighty God for all his guidance and enjoying it every moment.
We celebrated it with Father Mars and same as usual we brought food for our lunch after the holy mass. My son Ronald-Louis accompanied me and also helped me on operating the projector with laptop for the whole program!
Bitter Melon in Coconut Milk (Ginataang Ampalaya ) with pork meat cooked by sis Nitz, I Love it 🙂
An Apple Strudel baked by sis Minie.
And lots more, I don’t even get a time to take photos with the rest of viand… Guten Appetit while viewing…lol…
Noche Buena is the Filipino feast on Christmas Eve. After attending or hearing the traditional Misa de Gallo families gathers and shares meal together varies from Menu which was serve, here our 2012 Noche Buena!
My Broccoli Cream Soup with brown bread croutons. I just cut into cubes some of brown bread then rolled in melted butter.
Very nutritious and satisfying, this cream of broccoli soup recipe makes for a quick and easy meal. With fresh boiled broccoli, some coconut milk, milk and whip cream. Its velvety smooth texture, along with a subtly fresh, creamy flavor, will make this pureed soup a favorite with broccoli lovers.
For main course I prepared GARLIC-TENDERLOIN with WILD RICE and VEGATABLES.
Sirloin or tenderloin is the most tender, finest and most expensive piece of meat in cattle. It is a long, fish-shaped piece of meat surrounded by shimmering skin and fat, and consists of the tenderloin pin, the center piece and the sirloin tip. The piece is primarily about English fillets or steaks, also used for all other types of chips, since it is particularly suited for the rapid preparation. The Vetables are composed of Broccoli, Cauliflower, Zucchini, and Carrots. Boiled and rolled a little bit in melted butter and seasoned with “Magic Sarap” from the Philippines. 🙂
And for Dessert I have Panna Cotta Caramel and Panna Cotta Blueberry. I used Agar-Agar from the Philippines instead of Gelatin. Panna cotta is one of the most popular Italian desserts. The classic recipe is made with cream, sugar, vanilla and gelatin. Since I like to avoid gelatin, I tried this recipe once with agar-agar. Here’s the variant panna cotta without gelatin, with which I had success. And for blueberry I added Blueberry Marmalade which I bought from IKEA!
In the future you will know from me a three-course meal blogging, and then calculation of the cost. And the result of many great menu suggestions. From simple “cheap menu” to “gourmet meals”. And now enjoy reading the summary of this which I cooked for my family on Noche Buena. 🙂
YIELDS 4 PERSONS
* 1kg Tenderloin or Sirloin, marinated with finely chopped Garlic, Salt and pepper for one hour
* 1 big pc. Carrot, peeled and sliced
* 1 head Broccoli, half for Broccoli Soup and the other half for side dish
* half a head Cauliflower
* 1pc. Zucchini, medium-sized, peeled and sliced thinly
* some Canola Oil
* Salt and Pepper
* 1 whole head Garlic
* some melted Butter for Vegetables
* 3 tbsps. Whip Cream
* 200ml Coconut Milk
* Vegetables Broth (where the Vegetables boiled)
* some Brown bread, cunt into cubes for Croutons
Mix the sugar and the vanilla in a mixing pot. Then slowly heat and simmer for about 10 minutes.
Then add the agar-agar, stir and simmer for another minute.
To avoid lumps in the panna cotta cream mass pour through a sieve into a measuring cup.
The panna cotta best cold overnight in the fridge. Before serving on small plates.
What is Christmas?
In many countries of the world, the celebration of Christmas on December 25th is a highest point of the year. But why? Can it have any real meaning for us today? Is there a ‘real’ Christmas message?
It is belief in the past, courage for the present, and hope for the future. It is a fervent wish that every cup may overflow with blessings rich and eternal, and that every path may lead to peace!
Shopping centres become busier as December approaches and often stay open till late. Shopping centre speaker systems will play Christmas ‘carols’ – the traditional Christmas Christian song. Most places of work will hold a short Christmas party about a week before Christmas and even different church communities. Although traditional Christmas foods may be eaten, drink and plenty of it means that little work will be done after the party!
By mid-December, most homes will also be decorated with Christmas trees, coloured lights and paper or plastic decorations around the rooms. These days, many more people also decorate garden trees or house walls with coloured electric lights, a habit which has long been popular in all over the world!
But for us my family used to do it on the first advent Sunday together with lightning the first advent candle.
Traditionally, Christmas cards showed religious pictures – Mary, Joseph and baby Jesus, or other parts of the Christmas story. Today, pictures are often jokes, winter pictures, Father Christmas, or romantic scenes of life in past times. They said the The custom of sending Christmas cards started in Britain in 1840 when the first ‘Penny Post’ public postal deliveries began.
Picture above I got it yesterday as a thank you gift from a nun, for helping brother Wilson a friend of mine by preparing and cooking food for the homeless under the supervision and auspices of (Missionarinnen der Naechstenliebe) Sisters of Mother Teresa of Calcuta, here in Vienna. Looks like so simple but was a hand made by nuns with love.
Here me in action in the kitchen while rendering my power with LOVE.
See Video up here was taken in 2015. I started joining them 2012 until 2016. For some reason I did not continue anymore.
Today in the West, not many people consider the religious meaning to Christmas. Most people in UK or Europe will not go to a religious church meeting, even at Christmas. It has become a busy race to spend money on presents, and get ready for the Day. A visitor from another world would think that Christmas was a festival to the gods of money and shopping.
We don’t have “PAROLS” here in Vienna just like the classic parols in the Philippines. Instead we have this “ADVENT WREATH”! As you could see on photo above here. 🙂
There is no winter or snow in the Philippines at Christmas time. The parol is one of the most iconic and beloved symbols of the holiday. Traditionally, Christmas Day in the Philippines is ushered in by the nine-day dawn masses that start on December 16. Known as the Misa de Gallo in Spanish and in Filipino as Simbang Gabi, or “Night Mass”, this novena of Masses is an important Filipino Christmas tradition.
For Filipinos, Christmas Eve (“Bisperas ng Pasko”) on December 24 is celebrated with the Midnight Mass, and immediately after, the much-anticipated Noche Buena – the traditional Christmas Eve feast. Family members dine together at around midnight on traditional Noche Buena fare, which includes: queso de bola, pasta, fruit salad, and hamón (Christmas ham). Some families would also open presents at this time.
Christmas Day in The Philippines is primarily a family affair. The Misa de Aguinaldo is celebrated on December 25 and is usually attended by the whole family. In the Roman Catholic and Philippine Independent Churches, it is the main means of celebrating Jesus Christ’s birth.
The Misa de Aguinaldo is often celebrated between sunrise and 10 a.m., a schedule preferred by many Filipinos who stay up late on Christmas Eve for the night-long celebration of the Noche Buena.
“WALA NANG PAPANTAY SA SAYA NG KAPASKUHAN SA PILIPINAS!
BAGAY NA MATAGAL KO NANG DI NARARANASAN PAMULA NANG AKO’Y NANIRAHAN DITO SA EUROPA!” 😥
Simbang Gabi or “Night Mass” in spanish “Misa de Gallo”, is a nine days novena of dawn Masses from 16 December to Christmas Eve. Which practised mainly by Catholic in the Philippines. Since I was school girl (in grade school, after my first holy communion) I learned this from my late nanay that God grants the special wish of a devotee that hears all nine Masses.
Here in Vienna Filipinos use to practised it also. December 18, our community the Marriage Spirituality Holy Family Community was Agape-hosts at Donau City Black Church.
And the following night December 19 at Pfarre Floridsdorf – Pius-Parsch-platz. Every reunion group prepared Arroz Caldo and 2 loaf of sliced butter bread or brioche bread.
For us, hubby and I its our second christmas season to be a part of this tradition the reason why we are so grateful to God Almighty for giving us the chance to do this every year. And so happy seeing our fellow kababayans enjoying the agape every night after the holy mass.
I still remember in the Philippines morning observance of Simbang Gabi begins as early 3 o’ clock in the morning, while in some parishes, anticipated Masses begin the previous evening at 8 o’ clock. After hearing Mass, you could have your breakfast outside the church and eat many native delicacies, like bibingka; putò bumbóng and suman. Drinks include coffee, salabát and hot chocolate.
Which I miss so much I keep telling my two kids about this epiphany how it feels is totally different in the Philippines!
Friday, 14th of December we celebrated our Savior’s birth with our church community the Marriage Spirituality-Holy Family Community. In a few days, we’ll all be celebrating Christmas with our family and friends. There will be foods, drinks, wine, christmas trees and of course, presents!
We are celebrating Jesus’ entering our world in its own way, with its own traditions that varies in every church community! It is our second christmas party in this community. And word on the street is that it’s the highlight of the holiday season!
A birthday cake for Kenneth baked by Kathleen!
As you could see a mix vegetables with zucchini, mushrooms, bell peppers, cabbage, carrots, broccoli, and green beans.
Fried rice with carrots and green peas. And beside we also had plain rice 🙂
Yes, Dinuguan 🙂
Of course we had Lechon too!
Tuna Balls with Sweet and Sour Sauce! This was brought by our group the class of Saint Vincent de Paul MS-6. The tuna balls prepared by sis Susan and the sauce made by sis Crisisng. 🙂
Here is garlic soup prepared by sister Tess, the wife of our Choir director.
Ate Adel’s mini Turon!
YES! if there’s Dinuguan “PUTO” would not be failed!
There were various pancit-sotanghon-canton that night, if I remember it right almost 4 people cooked with different ingredients!
The one I like most was the one cooked by sis Joy 😉
Our christmas cake baked by Kathleen! Wishing you all a very Merry Christmas and a Prosperous new Year!
Every reunion group brought food, dessert, drinks and presents too. We had 4 different parlor games and and 4 different intermission numbers. Suffice it to say, it was a fun night all round, we celebrated until 9:30 pm the rest of the time was cleaning the hall where the venue took place.
Do you have a favourite Filipino Christmas Recipe thats not shown here? For sure a lot. 🙂
In Ilocos Region they use to cook this with beef innards, since my 2 kids don’t eat much from this and most of the time not really I use the meat of beef goulash and added few from beef skin. Yes! you read it right “Beef Skin” or Cow Skin. I bought it from Matha Indian Shop!
Already cleaned and ready for cooking. I boiled it for almost an hour to make it tender.
The soup is said puts back strength in the person who consumes it. Mostly the men in the family you will find enjoys this more, it’s one of their favorites I’ve seen it in Ilocos mostly my brother-in-laws. 🙂
My family loves soup and almost everyday pecially during winter season of the year. My soups are hearty and filling, a one pot meal. The skin of the cow when slaughtered is not made into leather in the Philippines as what I know, but also consumed for it’s richness and nutrition specially in Ilocos Region or “sa kailokanohan”!. This part of the cow makes a wonderful stew or soup and is loved by many people. Thye call it “Sinanglaw” or “Papaitan”, Cow Skin Soup usually cooked with Tamarind (sampalok) and Ginger (luya). I learned this cooking from my late father and since my hubby is also pure Ilocano so it includes to my monthly soup cooking.
This Recipe covers 4 Persons!
* 250g Cow/ Beef skin cut in chunks (boiled)
* 400g Beef Goulash Meat
* 1 Onion, finely chopped
* a Thumb-Sized Ginger, finely chopped
* 4 cloves Garlic, finely chopped
* 2 stalks Scallions, also cut into rings
* 2 pcs. Siling haba, sliced into rings ( hot or not hot)
* 2tbsps. Mama Sita’s Tamarind Base Soup (or if you have Sampalok would be better)
* Salt and Pepper
* Fish Sauce (Patis)
* some Canola oil
* some water or soup stock
* 1 pc. Beef broth cube if you are using water for soup
* Heat a large soup pot and add some canola oil to saute onion, ginger, garlic, and at the same time brown the goulash meat with it. Then add beef skin and soup stock or water, cover and bring into a boil. Once it boils add beef broth cube, salt and pepper then lower the heat cook until tender.
* 5 minutes before serving add Mama Sita’s tamarind base soup, scallions, siling haba (chilli) and adjust the taste if necessary by adding salt or patis. Serve hot and enjoy 🙂
“Alimasag” have spots and are generally smaller; alimango have a solid orange color and are bigger. There are many other varieties of crabs but these are the most common edible crabs in the Philippines. “Langka” is Jackfruit. this is also one of my late nanay’s recipe.
* 250 g Jackfruit in can
* 2 pcs. Siling haba (variety of chilli peppers)
* 1 tbsp. of finely minced garlic
* 1 onion diced
* 3 pcs. tomatoes, diced
* a thumb-sized of ginger julienned
* 250 ml coconut cream (in tetra pack)
* 2 tbsps. vegetable oil
* 1 tbsp. of chopped onion leaves
* 2 to 3 tsps. shrimps paste (bagoong alamang guisado)
One of my GOULASH SORTIMENT!
Goulash is a dish, originally from Hungary, a stew or a soup, usually made of beef, red onions, vegetables, spices and ground paprika powder. The name originates from the Hungarian gulyás the word for a cattle stockman or herdsman.
* 1 kg Potatoes cut into cubes
* 500 g onions also cut into cubes
* 1 pack Frankfurter sausage, sliced
* 1 pack Debrezina sausage, sliced
* 4 tbsps. tomatoe ketchup
* 2 tbsps. paprika powder
* 1 tbsp. worcester sauce
* 1 tbsps majoran
* salt and pepper
* some vegetable oil, I use Canola oil!
1.) In a pot, heat some oil, then fry onions until lightly brown. Add potatoes, frankfurter and debrezina sausages and stir.
2.) Then tomatoe ketchup, paprika, salt and pepper, majoran, worcester sauce and water.
3.) Cover and braise all round until potatoes is done and sauce is thickened. Serve with French bread.
Yeah, what is these all about?
My cooking during HOLIDAY SEASON of the YEAR.
Be prepared for your holiday celebration with these great tips and ideas from me. You can try it if you want…….
Round out your holiday menu with one of these hearty casserole recipes. Save leftovers for dinner the next day. Which I’m going to post on the next days…….
Last Sunday was the 3rd ADVENT SUNDAY! TO ALL MY DISTRACTORS…….BE AWARE and GOD BLESS YOU! 😈