FOOD

PORK ADOBO TACOS 🌮

👩‍🍳The most common tacos consist of a tortilla, a flatbread and a filling. The filling of a standard taco consists of minced meat, sliced ​​lettuce, chopped fresh tomatoes, onions and cheddar cheese. Usually a hot salsa is added. Of course there are lots of variations and additional ingredients. This one is made out of our Filipino pork adobo cooked using Toyomansi, a combination of Soy sauce and Calamansi with lots of garlic. It is also typical of a taco that it is basically eaten without cutlery, directly from the hand. As you see on this video down here how I ate.

Pork adobo tacos

YOU NEED…….

4pcs Taco Shell

300g spork Striploin

2tbsp Rapeseed Oil

100g White Cheese

1pc Avocado

2pcs Tomato

1pc Red Onion

2 bunches of Romaine Lettuce

250g Sour cream

4tbsp Sweet Onion Bacon sauce

3tbsps Toyomansi

1 whole head Garlic

1tsp Chili in oil

Salt and Pepper

some Garlic Powder

HOW TO…….

PORK MEAT

PORK SPARERIBS and BEANS

👩‍🍳These spare ribs have soupy taste due to the addition of more liquid and fresh spinach. A great recipe with an Ilocano twist. Spare ribs almost melt on the tongue, with this cooking method the meat becomes butter-soft. What we love most is the taste combination of white beans and vegetable seasoned with anchovy sauce (Bagoong). For us Ilocanos “Bagoong” is life!

Pork spareribs and beans

YOU NEED…….

1kg Pork Spareribs

500g White Beans, I use from can

1bunch of Spinach

2pcs Eggplant

1 Onion

5 cloves Garlic

3tbsps Vegetable oil

4tbsps Anchovy Sauce, alternative Fish Sauce or Salt

Some Water

HOW TO…….

FOOD

BEETROOT FRIED RICE

👩‍🍳This dish works well with both brown or white rice. This colorful beet fried rice is made by stir-frying diced beets with garlic and at the end I added scallions seasoned with just salt. Served with yogurt my hubby eat with tomato, fried eggplant, romaine lettuce, and smoked trout. Beetroot contains nitrates, which dilate blood vessels and thus lower blood pressure. 👩‍🍳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.

Beetroot fried rice topped with yogurt

YOU NEED…….

about 2 cups of cold cooked rice

2tbsp Linseed oil

1 small Beetroot, boiled cut into small cubes

2pc Scallions, cut into rings

5 cloves Garlic, peeled and chopped

Salt to taste

250g Yogurt

HOW TO…….

FOOD

TUNA -AVOCADO 🥑 SALAD

The recipe yields for family of four to five. 👩‍🍳The avocado contains more fats than any other type of fruit or vegetable. Every season and season offers its own salad recipes, because healthy vegetables are always in season. Fresh leafy salads dominate in summer, crispy fruit salads in autumn and vitamin-rich lambs lettuce in winter. Tuna-Avocado salad is one among well-known salad recipes for you, Guten Appetit!

My Tuna-avocado salad

YOU NEED…….

about 2 cans, I use Tuna in Sunflower oil

2pcs Avocado 🥑

1pc Cucumber 🥒

1pc Carrot 🥕

2pcs Tomato 🍅

a handful Green Olive

1pc Red Onion 🧅

1 bunch of Radish

3tbsps Pumpkin seed oil

1 Lemon 🍋

Salt and Pepper

HOW TO…….

POULTRY

JEN’s CHICKEN SINIGANG sa SAMPALOK PASTE (Chicken in Tamarind Paste Soup)

👩‍🍳Here she used Mama Sita’s Sinigang sa Sampalok Paste (Tamarind Paste), and fish sauce (Patis) for seasoning . Vegetables are just what we had at home. Such as Taro (Gabi), green Chili but not spicy, and small head Cabbage.

Chicken sinigang sa tamarind paste

YOU NEED…….

500g Chicken thighs

a small whole head of Cabbage

5pcs Green Chili but not spicy

3pcs Taro (Gabi)

1 Onion 🧅

1 Tomato 🍅

1 pouch Mama Sita’s Sinigang sa Sampalok paste

haft a Liter Water for soup

3tbsps Fish Sauce (Patis)1

HOW TO…….

MEAT AND VEGETABLES

SPRING WALK in BELVEDERE | JEN‘s PEAS & MINCED BEEF

We had spring walk in Schloss Belvedere with Jen (niece). A masterpiece of total art, Schloss Belvedere is one of the world’s finest baroque palaces. 

👩‍🍳Whether fresh, canned or frozen; Peas are very healthy. They belong to the genus of legumes and contain a lot of protein, valuable minerals and trace elements. They grow up in long green pods and are harvested flat as sugar pods. If you let them ripen, wonderfully digestible peas grow, which are then freed from the pod and processed further. Here in Europe we harvest the peas from June to August. From February to June you can buy them frozen or canned. Peas are often used for stews, soups or casseroles. Jen (niece) sautéed it with minced beef added bell pepper, zucchini and carrot. Healthy and good with green peas!

Peas and minced beef

YOU NEED…….

500g Green Peas

500g minced Beef

1 Carrot 🥕

1 Zucchini

1 yellow Bell Pepper

1 Onion 🧅

5 cloves Garlic 🧄

1 Tomato 🍅

2tbsp Fish Sauce (Patis)

some Salt 🧂

HOW TO…….

FOOD

GREEN ASPARAGUS with SAUCE HOLLANDAISE

Spring is finally here! Cooking asparagus. Whether classic with Hollandaise sauce, just like here there are no limits to the kitchen fantasies. It‘s not for nothing that asparagus is called a delicacy in sticks or even edible ivory asparagus is indeed something special. Today the asparagus is one the most popular and beneficial vegetables worldwide. Eating asparagus is a pleasure without remorse, because 100g asparagus have just 20 calories.

Green asparagus with sauce hollandaise

YOU NEED…….

500g Green Asparagus

2 Liter Water to blanch Asparagus

some Salt to taste

250ml Sauce Hollandaise

300g Honey Ham ( optional)

FOR POTATO:

300g Boiled Potatoes

a handful chopped Parsley

some Salt

3tbsps Butter

FOR BREAD CRUMBS:

1 1/2 Cup Bread crumbs

25g Butter

HIW TO…….

SEAFOODS AND VEGETABLES

HIPON 🍤 at GULAY | SHRIMP 🍤 and VEGETABLE

#mealprepforfamily #lockdownday39 #covid19

👩‍🍳Cooking doesn’t have to be complicated, simple recipes for every day can be prepared quickly and tasty with basic knowledge. Few, fresh ingredients can be combined in no time at all. Simple recipes already assume that only a few ingredients have to be processed – because the more different foods are hidden in the recipe, the longer you have to deal with different challenging steps. And not only that, the mountain with cookware to be washed also grows quickly with many ingredients.

Shrimp 🍤 and vegetable

YOU NEED…….

2tbsp Vegetable Oil

1pc Red Onion

2pcs small Carrot

2pcs Potato

1pc Zucchini

a handful Scallions

250g Shrimp 🍤

100g Wide Bean

3tbsps Oyster Sauce

400ml Vegetable broth

HOW TO…….

PASTA AND PIZZA

PASTA with FENNEL-CHEESE SAUCE

#mealprepforfamily #lockdownday37 #covid19

👩‍🍳Cheese fennel sauce is a wonderful pasta recipe specially for the cold season. Simple, spicy and very substantial! Fennel sauce is a light and wintry pasta recipe. Fits as a starter or main course. Fennel due to its high source of nutrients like vitamin C and Potassium, it helps in lowering the blood sugar levels. Fennel has also been found to protect our livers from harmful chemicals. Often used in homemade cleansers such as juices or smoothies. Try this cheesy pasta for sure you will love it. 👩‍🍳Thank you so much for dropping by here. Please don’t forget to like, share, and subscribe for more Recipes around the Globe and Eating as Medicine on my YOUTUBE Channel.

Spaghetti with fennel-cheese sauce

YOU NEED…….

250g Spaghetti

3pcs small Fennel

2tbsp Vegetable Oil

2tbsp chopped Parsley

1 Onion 🧅

5 cloves Garlic 🧄

1tsp Caraway seeds powder

1tsp Turmeric

Salt to taste

250ml Whipped cream

100g Cheese of your preference

some Chili flakes, optional

HOW TO…….

FOOD

A WALK at NASCHMARKT | PEPPERS & CHILI

#lockdownday36 #covid19 #peppers_chilipinaksiwsabagoong

CHECK THIS OUT:

https://crazyhomecooking.wordpress.com/2012/09/09/naschmarkt/

https://crazyhomecooking.wordpress.com/2012/03/30/china-center-at-naschmarkt-china-zentrum-am-naschmarkt/

Not to wonder this recipe an Ilocanos flavor. The Ilocanos are known for being hardworking, appreciative and stingy. But not only that, with foodstuff and recipes too with strong , sharp flavors and vivid colors.

Peppers & Chili pinaksiw sa Bagoong

So I cooked this 1€ peppers and chili without much ado. Simply seasoned with fermented salted anchovy plus onion and ginger. We Ilocanos called it, „ Pinaksiw sa Bagoong“. Served with rice and sausage sometimes with fried fish or meat. I can’t wait for summer in which I could get all the green leafy vegetables I love. Such as camote tops (talbos ng kamote), water spinach (kangkong), Alugbati (vine spinach), saluyot (Jute leaves) and young bean stalks (talbos ng sitaw).

With Sausage

You need peppers and chili, onion 🧅 ginger, bagoong (fermented salted anchovy), some hot water, 2tbsps. vinegar and vegetable oil.

HOW TO…….