My GARLIC-MUSHROOMS CREAM SOUP

January 31, 2013January 31, 2013 DollyLeave a comment

Here is tonight’s dinner with my homemade cevapcici (ćevapi) picture down here, with my son’s mix salads, yoghurt-sour cream dip with rice of course and my garlic-mushroom cream soup 🙂

Minimally I have modified the soup, because I did used one pouch of garlic soup from finish product. And added fresh sliced button mushrooms and my vegetable stock. Some butter, vegetable broth cube, some sliced fresh garlic, salt and pepper, that was it.

Melted butter in a large pot, sauté fresh mushrooms briefly add sliced garlic. Now pour in the about 250ml stir in one pouch of garlic soup simmer for 5 minutes or until soup thickened.

Seasoned with vegetable broth cube, salt and pepper. You can add whip cream also if you prefer. Adjust seasoning if necessary. Served with chopped parsley on top or if you want croutons!
As soup for dinner or lunch during winter cold days.

I like soups because it just goes “hay” and it keeps me warm and full. Especially during cold days. As you will find here in all my entry, I always have soup for start. Maybe fewer during summer time but in winter often. Next time I will try some versatile soup out of parsley, potatoes, pumpkin and more…

SAUTEED BITTER MELON/ GOURD (ampalaya) WITH SHRIMPS AND EGGS

January 30, 2013January 30, 2013 Dolly2 Comments

This recipe begins with the assumption that you have properly prepped your ampalaya – see my previous entry…….AMPALAYA CON CARNE!
In my family, nobody loves ampalaya except me. I can have it twice a week, no complain!
and this is one combination which I love most with ampalaya. So easy to prepare and not much work. I remember my late nanay, she loves to cook this for lunch during my high school days. Do you know that after eating this I use to drink lots of cold water and even water tastes sweet!

YOU NEED…….

* 1 bitter melon/gourd (ampalaya)
* 2 pcs. tomatoes
* 1 onion
* 2 cloves garlic
* 100 gshrimps, cleaned peeled
* 2 eggs, beaten
* 1/2 cube knorr
* some vegetable oil

HOW TO…….

1.) Crush, peel and chop the garlic. Roughly chop the onion and tomatoes.

2.) Beat the eggs. Heat the vegetable oil in a pan. Add the onion, garlic, tomatoes and shrimps. Cook
over medium heat, stirring until start to soften. Then add ampalaya. Season with half knorr cube,
salt and pepper, cover and continue cooking until ampalaya is done.

3.) Add beaten egg, stir lightly until the eggs are fully cooked. Serve hot with rice.

PORK STEAK TERRIYAKI

January 28, 2013January 28, 2013 DollyLeave a comment

This was our dinner yesterday when one of my daughter’s baptismal sponsor visited us. And while they were grilling in the Turbo broiler, I made the terriyaki sauce in a pan. Everything was ready in 20 minutes flat. Aside the steak in Turbo broiler which needs for almost an hour 🙂

YOU NEED…….

* about more than 1 kg Pork steak
* 1/4 cup of white wine
* Light Soy Sauce
* Ginger powder
* chopped Cilantro or Coriander
* Salt and Pepper
* 2 tbsps. Sugar

HOW TO…….

My BATCHOY VIAND (ULAM not NOODLES)

January 27, 2013May 15, 2020 Dolly1 Comment

👩‍🍳Batchoy has two meanings in Philippine cuisine. When you go to the market and ask the pork vendor for batchoy, you will get a combination of lomo, lapay, bato and atay. But batchoy also means a soup dish made with this combination of meat. Batchoy- contention states that the word may have originated from the Chinese “Ba-chui” meaning “pieces of meat” is a noodle soup which originated in the district of La Paz, Iloilo City in the Philippines. As with most noodle dishes in the Philippines, batchoy may have been first concocted by Chinese immigrants. So, this RECIPE is my VERSION never compare it to others. Just to give you an idea.

👩‍🍳Thank you so much for dropping by, please don’t forget to like, share and subscribe for more Recipes around the Globe and Eating as Medicine. on my YOUTUBE CHANNEL

YOU NEED…….

* 1 kg Batchoy, combination of pork belly, pork spleen (lapay) and pork liver (atay)

* 1 bunch of Bok Choi, Pak Choi or Pechay

* 2 pieces. Scallions *

* 1 big Onion

* 2 thumb-sized of Ginger, cut into sticks

* ground pepper

* some vegetable oil

* for seasoning Fish Sauce or Patis

HOW TO…….

1.) Heat some vegetable oil in a pan, stir fry the pork liver for about 3 to 4 minutes and set aside.

2.) Heat the cooking oil in a skillet. Saute the onion, garlic and ginger until lightly browned. Add the pork belly and pork spleen. Season with patis. Add soup stock or broth. Cook over high heat, stirring often, until all the meat is cooked through usually, ten minutes is enough.

3.) Then add the pork liver and pechay, continue cooking for 5 minutes. Add patis or salt if necessary. Serve hot with rice.

DINNER

January 26, 2013 DollyLeave a comment

DINNER is the name of the main meal of the day. Depending upon region and/or social class, it may be the second or third meal of the day. Originally, it referred to the first meal of the day, eaten about noon, and is still occasionally used in this fashion if it refers to a large or main meal.
So, this was our dinner last Friday evening without dessert! But even though my family loves it. Specially the soup which was completed the meal. It is not the food that matters but the togetherness, after all, although I must say that it never hurts for any get-together, casual or formal, impromptu or planned, to be accompanied by good food. This is just to give an idea what it goes for simple dinner.

YOU NEED…….

YIELDS: 4 Servings
* for soup- Potatoes and Mushrooms soup
* for main dish pan-fried-pork steak
* side dish salad with pumpkin seeds oil and balsamico
* and rice

HOW TO…….

BOILED CHICKEN (Nilagang Manok)

January 25, 2013January 17, 2021 Dolly1 Comment

Nothing can be simpler than just throwing everything in a casserole and leaving them there to cook. With the right combination of ingredients, boiled chicken and vegetables will invite everyone’s appetite to come lunch or dinner time.
When using a variety of vegetables in a single dish, cut similar vegetables like potatoes, carrots, squash, cabbage, turnips, taro, pumpkin, sweet potatoes and chayote or sayote in the same sizes. You could add corn cob or mais also. The vegetables that take longest to cook should be added to the pot ahead of the others.

YOU NEED…….

* 1 whole chicken, cut into serving pieces
* 3 potatoes, peeled and quartered
* 1/8 of a whole squash
* 1/2 head cabbage (napa variety)
* 1 whole onion, peeled and halved
* 1 whole garlic, peeled
* salt and pepper corn
* Lemon juice or Kalamansi
* Fish sauce (patis)

HOW TO…….

1.) With a sharp pointed knife, pierce the garlic in several places. Quarter the cabbage. Remove the skin and seeds from the squash and cut in the same size as the potatoes.

2.) Place the chicken pieces in a casserole. Pour in enough water to cover. Add whole onion, pierced garlic and 1 tsp. of salt and pepper corn. Set over medium heat and bring to a boil. Remove scum as it rises. Cover and simmer for 20 minutes.

3.) Add the potatoes and squash. Simmer for another 10 minutes. Add the cabbage, cover and simmer for 10 more minutes.
Squeeze juice from Lemon or kalamansi and mix with patis (fish sauce). Serve with boiled chicken and vegetables.

My STEAMED “PUTO” and “DINUGUAN” (Pig’s Blood Stew)

January 24, 2013November 21, 2019 DollyLeave a comment

Puto is a steamed rice cake popular in the Southeast Asian country/ the Philippines. Steaming, a popular cooking method in this country along with boiling and roasting, was incorporated into Filipino cuisine. Rice, the main ingredient in this dish, is an important staple for the Philippines.

Puto is usually eaten as a dessert, but can also be eaten for breakfast dipped into or paired with a cup of hot coffee or hot chocolate. Or side dish for Pig’s Blood Stew (“Dinuguan”). Just like here our lunch “Dinuguan” and “Puto”.

Mine here is without food coloring added and I used flour instead of rice flour and without any cheese!
There are many variations to the recipe ranging from the type of rice used to the method in which the rice is prepared. In its traditional form, puto is of a plain white color. Adding certain common Filipino ingredients like ube and pandan made from pandan leaves slightly changes the flavor and completely changes the color of the finished product. Likewise, food coloring can be added to change the puto color but still keep its original flavor.

YOU NEED…….

* 1 cup of Flour
* 1/4 cup of Margarine, softened
* 1 tsp. Baking powder
* 5 rounded tbsps. Sugar
* 3/4 cup of milk
* 4 Egg white
* some Cheese of your preference, (optional)

YOU NEED…….

1.) In a bowl, sift together the flour and baking powder.

2.) In onotjer bowl, cream the margarine wiht 3 tbsps. sugar.

3.) Add the flour mixture and the milk alternately into the margarine-sugar mixture.

4.) Beat the eggwhites into the flour-milk mixtureadd the (2tbsps.) remaining sugar.

5.) Fold the eggwhites into the flour-milk mixture.

TURKEY BREAST WITH CABBAGE

January 22, 2013 DollyLeave a comment

By this time, trying to get some vegetables but not the fatty meat!
TURKEY breast is less fat, that’s why we love it just like the chicken breast. And some shrimps I added to this recipe which I had in mind since last week. And because I wanted my son to eat some vegetables, I choose cabbage. About 18 pieces of not-so-large shrimps, half a head of cabbage, two “sili” (left over from my sinigang-salmon-ingredients), zucchini, a carrot, snow peas (chicharo), some winged bean (sigarilyas), spring onion, an onion and ginger and the stir fry was done in something like 10 to 15 minutes.

YOU NEED…….

* 250 g Turkey breast or chicken breast to those who don’t eat Turkey as alternative!
* 200 g shrimps, peeled and cleaned
* 3 to 4 tbsps. oyster sauce
* 1 tbsp. chilli sauce
* a thumb sized ginger sliced
* 6 cloves garlic, peeled and crushed
* 2 pcs. small white onions sliced
* 1 to 2 pcs. spring onion cut into rings
* a handful snow peas (chicharo)
* winged bean (optional, “sigarilyas”)
* 4 pcs. medium sized zucchini, sliced
* half a head cabbage
* 1 pc. carrot
* some vegetable oil, I used corn oil!

HOW TO…….

MONDAY FOODSTUFF

January 21, 2013 DollyLeave a comment

The day (Monday, January 21, 2013) today had started too early for me. waaahhh…I got up 😦
Vienna time: 3:01 in the morning and I’m hungry 😦

This what I got from the Kitchen:
Tuna in brine from can, sliced tomatoe and onion with siling labuyo seasoned with anchovy sauce (bagoong balayan), a cup of coffee with milk and I heated left over rice…Solve 😀
Mybe due to excitement for a very important appointment today the reason why I got up so early!

Came back home about 12 noontime, have to cook lunch for the kids. Just what I’ve found in my pantry today; mung bean, pork spareribs and I bought one pack of spinach from Merkur Market. That was it. Seasoned with one btoth cube and few drops of anchovy sauce. With tomatoe and onion. My 2 kids loves mongo specially with spinach, what ever meat or fish we add. Amazing, but true. hubby and I we started giving them spinach when they were young. There’s nothing miraculous about it, I don’t think. We started serving it to them very young, always made sure it was tastily prepared, and always enjoyed eating it with them. Just like Popeye the Sailorman was a great lover of spinach! 😀
They said that spinach has a high level of iron and excellent source of vitamin C. I love spinach too it doesn’t matter if it is cook with meat, fish, salad, in bread cases, with sour cream or even just blanch as side dish. I think kids can learn to love most vegetables, if they’re introduced early enough, prepared tastily enough, eaten often enough, and enjoyed by parents together with kids.

PIG STOMACH-Schweinemagen (Requested by Ne-Tawi Manuel Gallardo)

January 20, 2013January 20, 2013 DollyLeave a comment

This was a request by Ne-Tawi Manuel aka Manuel Obordo Gallardo, my late uncle Jess’s (tiyong Jesus) brother in-law!
I hope you like it, I’ll be posting some moere in the near future for you.

Here in Vienna you could buy pig stomach which is cleaned and ready for boiling to make it tender. There is this Turkey Shop near us in which I use to get from them not only cleaned but also cheaper. Some of the websites I found that talked about cleaning the pig stomach sounded like horror stories, talking of foul smells, awful slime requiring multiple scrubs with salt and vinegar along with a bit of knife scraping just to clean and get rid of awful smell! This problem I never had 😀

YOU NEED…….
* 2 pcs. Pig Stomach (Schweinemagen), cleaned and boiled
* 2 stalks Celery
* 5 cloves Garlic, finely chopped
* 1 pc. Carrot
* 3 tbsps. Soy Sauce, dark one
* some Parsley, chopped
* some Canola Oil
* some Magic Sarap
* Salt and Pepper
* 2 tbsps. Vinegar (optional) I added but not seen in the cooking Video
* some Chilli, finely chopped (optional) for those who wanted it hot for “PULUTAN” (siling Labuyo would go better)

HOW TO…….

—* Adjust seasoning according to your preferences!