👩🍳Next to pork, beef is one of the most popular types of meat in European cuisine. Coming from the Philippines, beef quickly conquered my kitchen. In Austria in particular, beef cuisine has undergone a special development and has therefore also acquired a unique character. A number of dishes with beef can be traced back to Austrian cuisine. But other countries have many well-known beef recipes far beyond. Today’s recipe is nothing special, it’s just thinly sliced beef with broccoli and champignon seasoned with mushroom sauce.
Tofu is very versatile, rich in protein, and an excellent meat substitute. Tofu is common in vegan cuisine and it has been in Asian cuisine for generations used. Check this soup recipe out of pure plant-based with smoked tofu. And my homemade vegetable dumpling is also out of smoked Tofu. Next time I will share with you the recipe for these dumplings. Plant-based soups that incorporate flavorful ingredients like smoked tofu, vegetable dumpling, cinnamon sticks, scallions, red and white onion, carrot, Inoki mushrooms, champignon, and zucchini. seasoned with mushrooms sauce and salt. Happy Prepping and Guten Appetit!
6 pieces of Vegetable Dumpling
2 pieces Scallions
1 piece Zucchini
1 piece Carrot
1 piece Red Onion, small
1 piece White Onion, small
some Water, about a Liter or more
1 piece Cinnamon Stick
some Olive Oil or any Vegetable Oil
Thai Basil Leaves, a handful
1 cake of Smoked Tofu
3tbsps. Mushroom Sauce
some Salt to adjust the taste if needed
250g Ramen Noodle or any Noodle of your preferences
👩🍳Mushroom recipes are a dime a dozen because the variety of edible mushrooms in Austria is enormous. There are several hundred species of edible mushrooms in their forests. Nevertheless, care should be taken when collecting and cooking the tasty forest fruits, because some types of mushrooms or mushrooms are poisonous. But this oyster mushroom I added to my sponge gourd is from an Indian shop near us. I decide to cook it with sponge gourd seasoned with oyster sauce. Simple recipe but satisfying. I was raised with these dishes more on vegetables and fish. So if I’m alone I’m gonna cook all those vegetables which I love to eat. For me, it is lighter but has more nutrients and is fresh.
👩🍳Vegetable recipes include countless dishes and dishes, they all have one thing in common if prepared ideally they are rich in vitamins and, above all, healthy. And so that you lose as few vitamins and nutrients as possible in the food, you should process it gently such as cook, stewing, fry. This is the way I love to cook my mixed vegetables. The Ilocano way and taste. For more vegetable recipes please check here my blog. Happy Prepping and Guten Appetit!🤗
Pan-fried squid over the stove, using olive oil turning until browned on both sides. Then add BBQ sauce which I bought from the farmers’ market a homemade sauce that tasted Lettland. Season with salt and pepper if needed to adjust the taste. Garnish with scallions, and serve with fried rice for dinner for two. To achieve a tender texture, you have to remember that it does not take squid to cook very long. Anything in between will make the squid rubbery. Another fusion of Filipino and Lettland.
👩🍳It is basically Chinese-style fried rice except I did not add eggs. Instead, just bell peppers and thinly sliced chorizo is mine! Seasoned with soy sauce and mushroom sauce. But to adjust the taste if needed I used salt. Cooking this for breakfast at six o’clock in the morning. We Filipinos are used to eating fried rice for breakfast. Since I am alone I use to wake up early and cook or prep my breakfast. Then for lunch, I’m just having my smoothie. When dinner time comes also another smoothie. Mostly during summertime. Hubby is still in the Philippines.
👩🍳Cooking 1 kg mussels for 2 people, nothing more is left determined. We enjoyed it, hubby and I. I love the sweet taste of the soup. Nobody can resist this recipe for mussels in white wine. Use fresh produce from the fish market. Mussels are mollusks and fall under the seafood category in the kitchen. But mussels have nothing to do with fruits – the sea creatures are much more small animals that feed on plankton. The small creature has been used as food but also as a supplier of jewelry (pearls) for many hundreds of years.
2 cups of White wine, I used wine for cooking Risotto and also good for seafood, a local one.
👩🍳The vinegar helps to tenderize the spareribs. It may also improve the flavor but not soaking the ribs straight in vinegar too long. It can give the ribs an indulgent texture that keeps me coming back for more to eat. For color contrast, I added carrot and green chili. Turn out not a dry bit of sauce and the meat is tender and juicy. Hubby loves it. Fried trout is an additional viand for today because hubby is leaving for a vacation to the Philippines. So I’m not gonna cook for lunch whatever left will be for tonight’s dinner then.
some Olive Oil or any vegetable oil
a thumb-sized Ginger
5 cloves Garlic
half a cup of Water
1 piece of Green Chili, spicy or not spicy
1 pouch of Sweet and Sour Vinegar for Spareribs, sauce alla Chinese Provencial Cuisine