👩🍳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!🤗
👩🍳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.
👩🍳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
👩🍳Cooking Fenugreek leaves which I added to mung bean or mongo. But there is some side effect of fenugreek leaves but also good for health. It has been said that large doses may cause a harmful drop in blood sugar. Fenugreek can cause allergic reactions in some people. Which I found good for diabetics like me. Because one cup of methi leaves gives only 13 calories making it a good choice for those controlling their calorie intake. Rich in Vitamin K which is good for bone metabolism. Dried fenugreek leaves are known as Kasuri methi in India. It is also rich in dietary fiber. Today I cook mung bean with this and with smoked mackerel. For a change add the usual leafy green vegetable that we Filipinos know. Like Alugbati (vine spinach), ampalaya (Bitter melon leaves), even Camote Tops (talbos ng kamote), and spinach.
👩🍳Unlike many other leafy greens, garland chrysanthemum hasn’t received much research attention. It seems to be a relatively unremarkable, albeit healthy food. Low in calories, relatively high in protein, and fairly nutrient-dense, this is a flavourful and very healthy side dish. I love it just to add to my broth, here just added to pork bones broth and I made tomato for dipping or add it in the soup. I ate it with my cauliflower rice which is good for diabetics. Next time I would love to try it just like a salad with sesame miso dressing. I’ll share to you the recipe. Great way to use the chrysanthemum greens!
👩🍳Curry is a mixture of up to 30 individual spices, no wonder that almost every curry spice tastes different. In India, curry is considered a traditional stew made from meat, fish, vegetables, and a wide variety of spices here, curry is usually understood to mean the well-known curry powder used to flavor dishes. Today I used this yellow Thai curry from glass which I got from a Chinese shop near us. And I also made Cassava “Inkiwar” an Ilocano taste for our afternoon merienda or snack with coffee and for my tea.
RECIPE YIELDS FOR FOUR PERSONS:
700g Chicken, a mixture of thighs and wings marinated with paprika powder and Salt
a handful fresh Coriander
Bean Sprout, from Glas but you can use a fresh one too
👩🍳Tripe is low in calories and contains little fat. A delicacy in the Philippines but also Saxony, a national soup in CSSR and Poland, popular in southern Germany and Austria. Tripe was discovered for human consumption I think all over the world. Tripe soup is a delicacy for some, but not worth trying for others. It contains a lot of good things, is rich in protein, and is very filling. In the winter months, it reduces the risk of illnesses such as flu 😷 and cold 🤧 and accelerates the healing process.
300g Beef Tripe
2tbsps. Olive Oil
2tbsps. Tomato Paste
1tsp. Paprika Powder
4 cloves of Garlic
half a tsp. Marjoram
some Water or Broth
1 Bell Pepper
1tbsp. Sinigang sa Sampalok Mix product from the Philippines
👩🍳Of course, every proper meal also includes soup. You are spoiled for choice when it comes to soup recipes the selection is simply huge. And best of all – many soup recipes are relatively easy to prepare and require little effort. Just like this fish soup recipe of mine for tonight’s dinner served with garlic Naan bread. You can try it maybe you will like it. Fish soups are made from fish and/or seafood as the flavor-determining ingredient. Here I added squid, cod fish fillet, shrimps, and bell peppers with dill.
👩🍳Using the thick flavour of Lechon meat from leftover pork head Lechon. Added taro, okra, eggplant and water spinach in tamarind flavour broth from Knorr. Nothing is special with this recipe it’s similar to cooking any sinigang. I don’t have tomato at home so I substituted tomato paste instead. The broth was so good and the colour looks very appetizing too. So this is my version of cooking “sinigang na lechong ulo ng baboy”. What happens to the pig head? Here in Vienna. Austria! For the production of meat products, a pig’s head is usually first gently boiled, salted and deboned. The remaining part of the rind, muscle meat, fat and connective tissue is technically called mask and is mainly processed into aspic and sausage. The tongue is disposed of separately. But we Filipinos love to roast it until crispy just like here. The so called “Lechon ng Ulo ng Baboy” in Tagalog. Pig head Lechon or Pork Head Lechon.