Fine Pasta Seafood treat for fans! Tonight’s dinner for my family, Pasta (Spaghetti) with shrimps-tomatoe sauce. Again and again our austrian visitors are amazed that my son like shrimps the way I cooked with pasta such as spaghetti, bavette, linguine or even with different noodles. My son loves shrimps very much.



* 400g Pasta (I used Spaghetti)
* 500g Shrimps, peeled and cleaned
* 1 Onion
* 5 cloves Garlic, peeled and chopped
* 5 pcs. green mild Chili (Peperoni)
* 50 ml Dry Red Wine
* 1 canned Peeled Tomatoes (about 400g or 200ml)
* some Olive Oil
* 3 tbsp. Tomatoe Paste
* 2 tbsp. Ketchup
* 1 tbsp. Italian Herbs
* 2 tbsp. Oregano
* 1 tbsp. Chili Flakes
* Salt and Pepper


* Cook noodles in boiling salted water according to instructions until al dente. Then drain, set aside.

* While the pasta is cooking, peel the onion and garlic, very finely. Wash, clean and cut into rings pepperoni or green chili.

* Heat a pan add olive oil and onion, garlic and green chili sauté over medium heat, stirring for 3-4 minutes, deglaze with wine and simmer for 5 minutes at low heat quietly. Stir in tomatoe paste, canned tomatoes, Italian herbs, oregano, and chili flakes cover and simmer another 8 minutes.

* Add shrimp season to taste with ketchup, salt and pepper and cook for another 5 minutes. Combined pasta with the sauce serve with grated Parmesan cheese and salad as side dish. Guten appetit! 😉



A classic recipe for hearty lentil soup, as one appreciates in Frankfurt. Do you know that LENTILS are a very good source of cholesterol-lowering fiber. No?! me either 😛 Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Thats what research studies have shown and I have read! Lentils give us energy to burn while stabilizing blood sugar too. This is good for those who are suffering from diabetes like me.


This was dinner last night, during lunch hubby and I we had my own version of “PINAPAITAN” and for dinner my way of cooking lentils. With green soup some speck or smoked bacon rind and frankfurter. I used the one in canned.


Cooking canned Lentils

* 1 canned Lentils (about 800g) Note: you can also use the dried ones!
* 4 pcs. Frankfurter
* 200g smoked bacon rind or speck
* 1 bunch of Soup Greens
* 1 Onion
* Salt and pepper
* 1 tblsp. Vinegar
* some Butter

HOW TO …….

* For those who are using dried ones, lentils in a bowl to soak in plenty of cold water for 3 hours or overnight.

* Then drain. Wash and peel soup green and clean, cut into small cubes to match the lentils. Wash beans and boil, lentils, bacon rind with pieces of ham in 1 liter of water and cook for 30-45 minutes. But if you are using the one from canned, Melt some butter, add onion, soup greens, lentils and smoked bacon. Pour some water and bring into boil. Lower the heat cover and continue cooking until soup greens done. Seasoned with salt, pepper and vinegar. I served it with brown bread.

They said; to boil lentils, use three cups of liquid for each cup of lentils. Lentils placed in already boiling water will be easier to digest than those that were brought to a boil with the water. When the water returns to a boil, turn down the heat to simmer and cover. Green lentils usually need longer than red ones. I often use canned lentils than dried one. But then rinse them thoroughly under cool running water, before cooking.


Today is a public holiday in Vienna, a Christian feast day, (Corpus Christi) or solemnity which honors the Body (corpus) of Christ (Christi).
It so happened both of us at are home (Hubby and I). I thought the company where he work would not allow him to have his day off today because of vaction time for the whole staff. Now it starts the rotation of summer vacation of all staff in his work. But anyway, we enjoyed the day today even only at home. Tomorrow he will be on duty again.


I cooked our lunch today, one among of his favorit the so called “PINAPAITAN”!
It is all innards from beef which I bought the last time we went to Matha Store, an India Shop.
Here I got this froozen “BILE” which is also from beef. Bile is the liquid from gall bladder which gives this bitter taste of “PINAPAITAN”.


Consist of 80% BEEF TRIPE, 10% of BEEF LIVER and 10% of BEEF HEART plus BEEF BILE!


* A piece of Beef Heart
* A piece of Beef Liver
* 250g Beef tripe
* A thumb-sized Ginger, peeled and cut into sticks
* 1 Onion
* 6 Cloves Garlic or Garlic powder
* some Canola Oil
* Salt and Pepper
* some Lemon extract
* 1 Beef broth cube
* 1 Spoon of Beef Bile (Papait)


* Wash thouroughly and boil the meat until tender. Remove the broth and cut into thin sticks.
* Heat a caserole and add some canola oil then saute onion, ginger and garlic. Add the meat mix all together. Put some water or broth. I added some water for soup and not the broth wherein I cooked the meat until tender. Cover and let it boil again until done. Seasoned with salt and pepper, beef broth cube, bile and lemon extract. Served while hot with rice. Take it away from me Folks! 😉


Again this is a very LATE UPDATE HERE ! 😛
Last May 31 up to June 1 this year (2014) my daughter and I, we spend our weekend together with some new friends of mine in Bayern, Germany . We visited the Kingdom of bavaria, a state existing from 1806 to 1918. The Free State of Bavaria is a country in the southeast of the Federal Republic of Germany. Bavaria is the largest area German country and is on the population of North Rhine-Westphalia behind in second place.
The Bavaria (the Latinized term for Bayern) is the female symbol shape and secular saint of Bavaria and the occurs as personified allegory for the state structure Bavaria in various forms and manifestations. Bavaria, one of the 16 states of Germany. Source:


Our first stop at Rosenberger a motorway service station was opened in 1972 on the west highway in St. Pölten. Today, the group operates 16 Rosenberger motorway restaurants with three motels and seven conference centers and fuel stations at motorway locations throughout Austria. In the center of Vienna in Maysedergasse, just a few steps from the Kärntner Straße shopping street, a city restaurant!


Second stop at Kaufland Freilassing wherein you could buy a box of Corned Beef at lower price also Luncheon Meat. We did it! Typical Filipino, “KUNG saan may mura doon tayo” (Where cheap is there we are) 😛

Urthalerhof in Urthal Sindelsdorf, Bayern

Third stop was in Urthalerhof in Urthal, Sindelsdorf/ Bayern . A typical Filipino who loves very much foto shooting! 😛 Where I did bought this Vinegar made out from Apples. Source:


Then we had our late lunch, my daughter got Mozzarella Salat and Schnitzel a la Bavaria. Me I had this fish fillet with buttered rice and green peas.


The Neuschwanstein castle stands above Hohenschwangau near the feet of southern Bavaria. The building was constructed in 1869 for the Bavarian King Ludwig II as an idealized notion of a knight’s castle from the period of the Middle Ages.

Down to Schwangau

Pictures above were taken on our way going down from Neuschwastein Castle. We had so much fun and enjoyed the scenery up there. On our way going down to Schwangau. Schwangau is a municipality in the Swabian district Ostallgaeu. It lies in the Allgäu in southern Bavaria on the Romantic Road, which ends at four kilometers away feet.


FARCHANT is a community in the Upper Bavarian district of Garmisch-Partenkirchen. It lies on the Loisach in the region Zugspitzland in Werdenfels and was built between the years 791-802 the first time mentioned.


Here we stayed overnight, at HOTEL GASTHOF ALTER WIRT in Farchant Village . Source:


Hotel Gasthof in Farchant at Garmisch-Partenkirchen . Discover their traditional 3-star hotel in the heart of a peaceful and relaxing village idyll- meaning harmoniously glorified rural life. Enjoy cozy hospitality with typicalBarvarian flair in their house. The popular cozy furnished rooms, the restaurant and their beer garden, a piece or werdenfels life to enjoy.


The following morning we visited the Ettal Monastery . The Ettal Abbey is a Benedictine monastery in the village of Ettal in Bavaria and belongs to the Bavarian Benedictine Congregation. The Abbey is around ten kilometers north of Garmisch-Partenkirchen and southeast of Oberammergau.


Then we proceed to Linderhof Palace . The “Royal Villa” of Linderhof Palace in the Upper Bavarian town of Ettal in southern Bavaria is a castle of bavarian king Ludwig II, was built in several phases from 1870 to 1886. Source:


Herrenchiemsee is a complex of royal buildings on Herreninsel , an island in the Chiemsee, Bavaria’s largest lake, 60 km south east of Munich. Together with the neighbouring island of Frauenchiemsee and the uninhabited Krautinsel it forms the municipality of Chiemsee.


We had our late lunch but early dinner at Gstadt . where you can find the Cafe Inselblick located and own by our fellow Kababayan (fellow countrymen) from Laguna but grown-up in Parañaque, known NILO AUSTRIA . Married to a barvarian. I got Pizza and may daughter had roast pork with bread dumpling and pickled cabbage (Schweinebraten with semmelknödel and sauerkraut). For dessert he served us ( for free) Pieplant compote with ice cream (Rhabarber Kompott).


He was so delighted to welcome us, actually he fetch us from Prien Stock (Harbor). The restaurant is located at Gstadt on the harbor promenade! A sort like a resort, I enjoyed the serenity and views of the mountains, the Chiemsee and the woman island (Fraueninsel). They serve not only coffee but also fresh regional products prepared- from breakfast, brunch, home-made apple strudel, Chiemsee fish, roast pork and delicious pizzaa to crisp salad plates in different variations.


Thank you so much Kuya Elmer and ate Joy , so much fun, enjoyed and had wonderful time with the whole group. Unforgettable experienced! Didi-Grace et Dolly 🙂 ❤ ❤ ❤


“TAKWAY” is a sort of roots of Gabi (Taro). Which use to cook by my late father and late mother. Not only the Ilongos but also the Ilocanos. In Iloilo they use to cook it in combinaton of coconut mik. But in Ilocos region in combination of anchovy sauce or Bagoong .

My TAKWAY with Rip Smoked Meat

Takway is also very good source of fiber too. I remember my late nanay (Mother) she always cooked it with coconut milk (ginataan) combined with small shrimps or daing (dried fish) and seasoned with guinamos or bagoong. While my late tatay (Father) he loves it with bagoong (Anchovy Sauce) and with a little bit of vinegar, he called it “Pinaksiw sa Bagoong”!


I bought this from an India Shop near us and was so fresh from delivery. I decided to try it with the combination of Smoked Rip Meat and seasoned it accordingly as what my father used to cooked before during his time.
As usual you have to peel the thin outer skin of it. Saute garlic, onion and ginger. Added the smoked rip which was cut into small cube and a little bit of soup stock, covered and let it boil until meat is nearly done. Then added Takway and seasoned with anchovy sauce or bagoong. Continue cooking until takway is done. Served with hot rice. Enjoy cooking Folks! 😀