๐Ÿ‘ฉโ€๐ŸณFor me, a good adobo sauce is naturally thick. The cooked dish is almost dry. Matter of preference, I love my adobong string bean a little bit sour and almost dry. The pork belly should absorb the flavours of vinegar, Mama Sita’s BBQ marinade and soy sauce. And a little bit oily. Here adobong string bean or sitaw with pork belly. Serve with hot brown rice that makes my lunch so perfectly prepared!

Prepped pork belly and string beans


250g Pork Belly

a bunch of String Bean

4 cloves Garlic ๐Ÿง„

1pc Onion ๐Ÿง…

2tbsp Vinegar

3tbsps Soy Sauce

4tbsp Mama Sitaโ€™s BBQ Marinade

some Vegetable Oil

Salt and Pepper to adjust the taste




#mealprepforfamily #lockdownday15 #covid19

You asked whatโ€™s todayโ€™s brekky? Here it is, pork โ€ž adoboโ€œ fried rice. It was the left over from hubbyโ€™s pork belly โ€žadoboโ€œ the other day. Then, I cooked the fried rice, with lots of crushed garlic, and the rice was stirred in the pork adobo sauce and few fat meat and some salt for more taste. I serve it with sliced knuckle of pork meat. Of course because we are Filipino we love fried rice for breakfast.๐Ÿคช Thank you so much for dropping by here, for your likes , comments and subscriptions. Please visit my YOUTUBE Channel too.

Maybe you love more fried rice recipes, please check this out too:

โ€žโ€œAdoboโ€œ fried rice with sliced knuckle of pork meat


about 4cups of cold cooked rice

small bowl of left over pork adobo sauce

crushed Garlic ๐Ÿง„ peeled

Vegetable oil

Salt ๐Ÿง‚ to taste



๐Ÿ‡ต๐Ÿ‡ญJENโ€˜s (niece) FILIPINO MUSSELS โ€žADOBOโ€œ in TOMATO

Jenโ€˜s Filipino Mussels โ€žAdoboโ€œ


Adobo is a Spanish term that generally refers to seasoning or marinade and also describe seasoning or marinade mix. Seasoned with vinegar, oyster and soy sauce. My niece Jen cooked this for us, her version of mussels โ€žadoboโ€œ in tomato. Thank you so much Jen. Thank you for dropping by and please donโ€™t forget to subscribe to my YOUTUBE Channel.


1kg Mussels

Ginger, thumb-sized

Garlic, 3 cloves

Onion, 1pc

Tomato, 1pc

Scallions, 1pc

2tbsp Oyster Sauce

3tbsps Soy Sauce

3tbsps Vinegar

3tbsps Olive oil

some water




This fancifully Turmeric rice recipe of mine is easy perfect for brightening up my Friyay dinner.๐Ÿฝ

And viand is as simple as “Adobong Sitaw” (String Bean Adobo, cook in soy sauce with vinegar and garlic) topped with sausage.๐Ÿ˜‹


โ€ข a bunch of string bean (sitaw)

โ€ข garlic

โ€ข butter

โ€ข some soy sauce

โ€ข some vinegar

โ€ข pepper

โ€ข sausage for topping, sliced


First dissolved turmeric powder in boiling water then pour into the rice ๐Ÿš and cook.

Happy Cooking ๐Ÿ‘ฉโ€๐Ÿณ and Guten Appetit!๐Ÿค—



Feeling like sorry ๐Ÿ˜ for myself since July 25, 2019. The day I tried to be strong but it doesn’t work for me.๐Ÿฅบ I thought I am, until now I’m still fighting. I should always remind myself:

“Don’t let the critics let you down.” ——-unknown

“Choose the hills wisely on which you must do battle.” ——-unknown

Thanks God of reminding me,

He is my refuge and strength, an ever present help in trouble. Therefore I will not fear, though the earth give way and the mountains fall into the heart of the sea, though it’s water roar and foam and the mountains quake with their surging. โ€ข Psalm 46:1-3

Slowly but surely my blog helps me out with my struggles. It makes me happy. ๐Ÿ˜Œ Every time I want to post or write something here it eases me.

Today I want to share my August- instant- telegram that partly helped me out with my worries about my job.

Today— Thank you so much ate Nitz, for a very healthy lunch ๐Ÿด from her urban gardening direct to her kitchen ๐Ÿ‘ “ampalaya” or bitter melon which is good for diabetic like me.๐Ÿ˜˜ (bitter melon and shrimp ๐Ÿค in coconut ๐Ÿฅฅ milk plus mung bean with bitter melon leaves) Joan (her daughter) cooked “adobo”. Yum๐Ÿ˜‹

Last Friday, our Friyay brekky (with daughter) toast with avocado ๐Ÿฅ‘ boiled egg ๐Ÿฅš arugula and cherry ๐Ÿ’ tomatoes ๐Ÿ… yummy ๐Ÿคค

Salmon head “sinigang” (sour soup) ๐Ÿฅฃ for Hubby’s dinner ๐Ÿฝ I cooked ๐Ÿ‘ฉโ€๐Ÿณ With lots of water spinach (kangkong).

We watched the movie ๐Ÿฟ ๐ŸŽฅ “Hello Love Goodbye” relate much with the story occurring in reality drawn from actual situations mostly for Filipinos OFW.

Yummy ๐Ÿ˜‹ foodies at Vienna Film ๐ŸŽฅ Festival 2019 infront of City Hall. The popular summer event the 29th Film Festival, dedicated to the 150th anniversary of the Vienna State Opera.

Now slow down a bit after a long day outside. But she’s happy to that. ๐ŸถMy doggie Mary๐Ÿ˜

Again, green leafy jute leaves (saluyot), squash, okra, ampalaya (bitter melon), with tiny shrimp ๐Ÿค seasoned with just salt ๐Ÿง‚ for my linner, watching ๐Ÿ”Ž my sugar level today. Noโ—๏ธto rice๐Ÿš

The best bulgogi in town. ๐Ÿ‘ Real quick though bell Peppers are crunchy the way I like it. Yum ๐Ÿ˜‹ But rice ๐Ÿš is not mine.๐Ÿ™ˆ๐Ÿ˜” Thank you Jesus ๐Ÿ™ hopefully will get through if not hubby will eat it all.๐Ÿฅบ

Civapcici and boiled broccoli ๐Ÿฅฆ again NOโ—๏ธto rice ๐Ÿš๐Ÿ™ˆ๐Ÿ˜… but I’m happy ๐Ÿ˜Œ sugar is under control. Self determination and discipline equals happiness, right?

Brownie my baby boy doggie ๐Ÿถ I miss him everyday, I will visit him again soon thank you Ate Luz for sending me his latest picture.๐Ÿ˜ Looks ๐Ÿ‘€ so tired ๐Ÿ˜“ ๐Ÿ˜ด

That’s all for today folks, happy viewing thanks for visiting my blog.๐Ÿ˜˜ —– Dolly here๐Ÿ‘ฉโ€๐Ÿณ



RAGUOT or peppering meat is a dish of stewed or steamed, mostly small meat, poultry, or fish pieces or mushrooms and other ingredients in a spicy, creamy sauce often just like this. There are three different ideas which I’m sharing here to you my recipe. Both I used pork meat and the last one is with vegetables.


Here above is Pork belly with bell peppers and onions. Just cut the meat into small pieces so with onion and bell peppers. Saute first the meat in a little bit ammount of canola oil, add onion and bell peppers, then cover for five minutes with a half cup of water until meat is tender and over low heat or low fire. Seasoned with broth cube, salt and pepper. The sauce is not that much just what left from the water I added to let meat tender.


Here above is almost the same procedure the only different is I seasoned it with “TOYOMANSI”, salt and pepper only with onion rings. Looks like the classic “FILIPINO ADOBO” ๐Ÿ˜‰


And here is the perfect RAGUOT of the day with vegetables and sauce. Dinner for tonight just finish it cooking. Everybody are at home and looking forward for a warm dinner. So I did ๐Ÿ˜›



* Pork Belly about half a kilo (Yields four persons)
* 2 pcs. Onions
* 2 pcs. medium-sized Carrots
* 1 small Pechay Baguio (China Kohl)
* some Flour or 3 tbsps. Flour
* 1 cup or 500g of Yogurt
* 1 pc. Broth Cube
* Salt and Pepper
* some Water water



Heat a wok or pan, add some Canola oil and saute meat in it.


Add onion, carrots and Broth Cube. Mix it all together.


Combine or mix 3 table spoon of flour and yogurt. And pour it to the mixture while stirring.


Then add Pechay and mix again. Cover for about 5 minutes until done, over low heat or low fire.
Adjust seasoning if necessary with salt and pepper. Serve with hot rice a typical Filipino always with rice ๐Ÿ˜›
Take away from me Folks, Dolly here ๐Ÿ˜‰



Hubby has to work today although it is a calendar holiday in Austria, the Easter Monday!
So at home we got up too late, since it is holiday long sleep and breakfast and lunch in one is trendy today! ๐Ÿ˜›
and perhaps it is my first entry for the month of April here. ๐Ÿ™‚
So busy for the last past weeks on duty always and every second week six days straight duty. ๐Ÿ˜ฆ


Anyway, this was today’s brunch, as usual it could be early dinner too. Vienna time 3pm, my daughter made her fave pan cakes. Me with the leftover cold rice last night I fried added some green peas, sliced carrots, chopped chicken breast and three beaten eggs seasoned with salt. For viand also lefover chicken wings “adobo”.
This is how worth Holiday to us. “I have discovered the Holiday for me as an ideal working day. All around me there is wonderful peace and with the Laptop I can do some update here on my WEBLOG. With the laptop you can easily also from private balconies or gardens from the latest blog to check it out. Sleep in and a lot of time for the family is very important too. It’s not about a fixed individually resting phase, but specifically to the classic Sunday or Holiday rest! Sociologically, it is something special when a whole country comes for one day to rest. This is how perfect “Lazy” Holiday or Sunday for me. I define it as its “sleep in the morning, visit a holy mass in church, with the family extensively lunch, in the afternoon to do something nice together.


But today it is totally different, better to have long sleep and lounging!
As you could see above picture half an hour after having our brunch my puppies with my daughter…lol… ๐Ÿ˜›
That’s what I called “Command for Lounging”! ๐Ÿ˜›
Happy Easter Monday Folks! ๐Ÿ™‚



Our lunch today “Adobong Tuyo” with more garlic and Pork Sinigang, waaaahhh…puro baboy gusto ko pang mabuhay ng matagal ๐Ÿ˜›


This is not the one called “PICHI-PICHI”. Yes, it is steamed cassava or manioc. I will try next time the Pichi-Pichi. Was intended for merienda today but my daughter insisted to have it right now after lunch. So I did, anyway it took time until I have the six Lanera full and finished.



* 400g grated Cassava or Manioc
* 4 tbsps. Butter
* 3 cups Sugar (I used brown sugar)
* 2 cups grated Coconut or strips



I used “LANERA” for steaming which was brought by sister in christ for me from the Philippines the last time she was down there!


Brush the “Lanera” with melted butter. Mix all ingredients together. Pour in the mixture in Lanera and steamed for about 15 minutes. Serve with freshly grated coconut or coconut strips. Here I di used the dried one which you can get from Merkurmarkt!




ADOBO SA GATA ang tawag ko dito, using button mushrooms. Napapanahon at tamang-tama ffpara sa LENTEN SEASON! For those who doesn’t want to have meat for their meals during LENTEN DAYS… It is in season kaya mura at fresh na mabibili dito sa lugar ko. You can use coconut milk or cream. Mushrooms are fatless and you canโ€™t make them render fat no matter how long you cook them. Youโ€™ll only make them shrink if you cook them for too long. Mushrooms brown in oil fast. This is easier and simpler.

I used apple vinegar for this recipe because of its less pungent aroma and more subtle flavors. I also used fresh ground pepper for the same reason.


* 500 g fresh Button Mushrooms
* about 1 tbsp. minced Garlic
* 250 ml Coconut milk or Coconut cream
* 3 tbsp. Apple Vinegar
* 3 tbsp. Vegetable oil
* Salt
* Fresh ground Pepper
* fresh chopped Chive for garnishing


* Dab the mushrooms with absorbent paper towels to removed excess water.

* I cook first for about 8 minutes the cocomilk over medium heat.

* Heat the vegetable oil. Add the garlic until brown and mushrooms . Cook, stirring, until lightly browned. Season with salt and pepper. Pour in the vinegar and cook over medium heat, uncovered(3 minutes).

* Add to the coconut milk and continue cooking over medium heat until the cocomilk reduces. Sprinkle with chopped chive before serving.



In tropical countries like the Philippines where vegetables are abundant almost all-year round, stir-fried vegetable dishes are easy to make. One practical guideline is that prices of certain vegetables vary depending on the season. As a rule, vegetables are more expensive during the rainy months; cheap and plentiful during the summer months. Since zucchini is very cheap….I decided to mix with tofu alternative for meat during lenten season.


* 4 pcs. Zucchini, sliced
* 1/2 a cake Tofu, fried cut into cubes
* a handful cilantro, chopped
* 1/2 a head of garlic sliced
* 1 tsp. vinegar
* salt and pepper
* some vegetable oil





Bulgogi is made from thin slices of sirloin or other prime cuts of beef. The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients such as scallions, or mushrooms, especially white button mushrooms or shiitake. Sometimes, cellophane noodles are added to the dish, which varies by region and specific recipe. Before cooking, the meat is marinated to enhance its flavor and tenderness. They said it’s a korean dish. Mine I added red bell peppers, pechay baguio and onion. Without adding extra garlic in it. But you can add if you wish too. And I serve it with rice. ๐Ÿ™‚

Here I added more vegetables like cabbage, pechay bagoiu, bell peppers and mushrooms too. You can add also celery, carrots and turnip cabbage if you want.

Bulgogi is traditionally grilled, but pan-cooking is common as well. It’s common practice in Korean barbecue to grill or fry whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked with the meat. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten as a whole.



* 3 tbsp. chopped garlic (about 2 cloves)
* 3 tbsp. Soy Sauce, dark one
* 2 tbsp. Sugar, I used Brown Sugar
* 1 tbsp. Honey
* 2 tbsp. fresh squeezed juice from an Asian pear
* 1 tbsp. Japanese Rice Wine
* 1 tbsp. Sesame Oil


*** Simply mix marinade together until sugar and honey are dissolved/distributed. That’s it…wink!


* 1 kg Beef meat ( you can use sirloin or tenderloin also)
* 2 pcs. Red Bell Peppers
* 1 Pechay Baguio or Cabbage
* some Olive oil
* Bulgogi sauce
* 2 pcs. Onion



A legacy from the Spanish colonial era, this savory stew of ox tripe and tail is flavored with spicy chorizo de bilbao and traditionally served with olives. The chorizo de bilbao or chinese chorizo is a major factor. chorizo de bilbao, or blood sausage, is a spicy sausage packed in paprika flavored lard. In the Philippines, they are available canned or frozen. A bit expensive, but the flavor it gives a dish is just wonderful. Highly spiced, one chorizo de bilbao is enough for this recipe. This what makes callos special and why is it different from other beef stews!

Callos was certainly a poor manโ€™s dish because of the ingredients. Throughout the history of cooking, discarding the innards as waste products was fashionable. Known also in the culinary world as offal, the term actually comes from the corruption of โ€˜off-fallโ€™ to refer to the refuse meat that are cut away when the carcass is dressed. But despite its inedible sound, offal has always played a fundamental role in the diets of populations living in times of distress.

Although not one of the crowd throughout the more prosperous times in history would consider these cheap ingredients in their main dish or party fare, offal is nearly a whole class of food in itself because they have much to offer nutritionally, on top of its unique delicious flavor. Contrary to a common disgust for these dishes due to cultural unfamiliarity and sanitary concerns, these offal items are generally very well cleaned when offered in the marketplace.

Then, of course, the stock that comes from simmering the ox tail is incomparable. It is naturally thick and sticky. If available, choose bone-in ox tail. The flavor will even be richer. If fresh basil, parsley and rosemary are not available, substitute the dried variety, but reduce the amount by half. Actually, you can omit them altogether but the flavor and aroma of the cooked dish will not be the same.


* 250 g ox tripe cooked cut into strips
* 500 g ox tail boiled
* 2 pcs. chinese chorizo or chorizo de bilbao
* 1 whole garlic, minced
* 2 pcs. onions, diced
* 3 pcs. tomatoes, diced
* 1 carrot, diced
* 20 g green peas
* 4 pcs. potatoes, diced
* 2 pcs. red bell peppers, julienned
* about 15 pcs. green olives, pitted
* 2 tbsps. tomatoe paste
* 3 to 4 tbsps. olive oil
* 2 cups of beef stock
* some salt
* freshly cracked black pepper
* 1 tsp. dried basil leaves
* 1/2 tsp. rosemary powder


1.) Boil ox tail and ox tripe remove scum as it rises. Cover and simmer until tender (1 1/2 to 2hours) alternatively use a pressure cooker!

2.) Heat the olive oil in a large saucepan or casserole. Over medium-high heat, saute the onion, garlic, and tomatoes until fragrant, about 45 seconds. Add potatoes and carrot and cook for another 45 seconds. Add chorizo de bilbao slices and red bell peppers cook until they start rendering color. Increase heat to high and add the olives, green peas, ox tail and tripe. Cook, stirring, for about 2 minutes. Add the rosemary, basil leaves and tomatoe paste.

3.) Season with some salt and pepper and pour beef stock. Cover bring to a boil and simmer for 20 minutes. Serve hot with bread or rice.


Skimmed milk, or skim milk is made when all the cream (also called milkfat) is removed from whole milk. Sometimes only half the cream is removed, this is called semi skimmed milk. Skimmed milk is more popular in the United States than Britain. Skimmed milk contains less fat than whole milk, which means that many nutritionists and doctors recommend it for people who are trying to lose weight or maintain a healthy weight. Or milk from which no constituent (such as fat) has been removed.

Here I used the Knorr Base Mix and mix ground beef and pork for this dish. Combined together with carrots and different mushrooms!


* 1 kg of mix ground pork and beef
* 500 g carrots. peeled and sliced
* 300 g different mushrooms
* 1 pouch of Knorr Base Mix
* some water
* 4 tbsps. olive oil
* Scallions, cut into rings



This in my version of “TAFELSPITZ” with apple mousse. So what is TAFELSPITZ?
Tafelspitz–a boiled beef a typical Austrian dish. The beef is simmered along with root vegetables and spices in the broth. It is usually served with roasted slices of potato and a mix of apple mousse or sour cream mixed with chopped chive and white bread. They said the late austrian emperor, Franz Joseph I was a great lover of Tafelspitz.

I served it with bread instead of roasted sliced potatoes, as my kids preference!
Tafelspitz is considered to be the national dish of Austria.

The meat for Tafelspitz is beef, with firm white fat. The fat can be left on to avoid the meat from becoming dry. The Austrian gave almost every muscle of beef a separate name. This can be order extra from butcher!
The best part is near tail.


* aboout half or a kilo of beef meat (near tail part)
* a bundle of soup greens
* peppercorns
* chopped chive
* apple mousse
* salt
* water



Today’s viand…Sunday again, lahat ay nasa bahay kaso hindi ko alam kung ano ang ipapaulam sa pamilya until nagbukas ako ng refrigerator…may about 1/4 head na cabbage, some potatoes at sa freezer may sliced beef meat. A sort of helping the family budget, hindi kailangang kumain sa labas at hindi rin nakapamili yesterday (Saturday), which is usually ay araw ng pamamalengke para sa stock for the whole week. Malaking bagay talaga kung may mga food stock sa bahay. So, kung ano lamang ang aking natagpuan sa fridge ay ito lamang ang aking lulutuin para sa aming pananghalian ngayong Sunday.

A kind of imbento ko na naman pero hindi nasayang ang effort ko sa kitchen dahil nagustuhan ng aking mag-ama at ubos na pananghalian!
Kung minsan kinakailangan talaga na malawak ang iyong imahinasyon para makapagkumpuni ng isang putahe, bagay na para sa akin ay napakadali. Importanteng alam mo ang preference ng buong pamilya…na ayon sa panlasa nila.


* about 300 g beef meat
* half a head Cabbage
* 3 to 4 pcs. Potatoes, medium sized
* 1 Onion
* 3 to 4 cloves Garlic
* 1 Beef broth cube
* 3 to 4 tbsps. Vegetable oil
* Salt
* some water



Breading (also known as crumbing) is a dry grain-derived coating for a piece of food such as meat, vegetable, poultry, fish, shellfish, crustacean, seitan, or textured soy, etc., made from breadcrumbs or a breading mixture with seasonings.

Serve with potatoe salad as side dish. For potatoe salad recipe, please check it out from the files of entry.

Breading can also refer to the process of applying a bread coating to a food. Breading is well suited for frying because it lends itself to creating a crispy coating around the food.
Breading mixtures can be made of breadcrumb, flour, cornmeal, and seasoning that the item to be breaded is dredged in before cooking.
If the item to be breaded is too dry for the coating to stick, it may be coated with something like buttermilk or raw egg first.

Breading contrasts with batter which is a grain-based liquid coating for food that produces a smoother and finer texture, which can be less crispy overall. Breading could incorrectly refer to cubes of bread, commonly known as croutons or large premade breadcrumbs or stuffing mixtures.
Onother breaded meat sorti from my files!


* 5 to 6 pcs. Beef Scalopes
* 3 pcs. beaten Eggs
* 1 tbsp. Milk
* 1 tbsp. Lemon zest
* some Flour
* Bread crumbs
* about 4 cups of Vegetables oil



WIKIPEDIA says, AFRITADA is chicken or pork simmered in a tomato sauce with vegetables. But what I know afritada is another one of those tomato sauce based stews that was introduced in the Philippines by the Spaniards. Correct me if I’m wrong!
Anyway, my family loves beef meat than ever talaga ๐Ÿ˜›
My hubby brought me 5 kilos of beef meat with some bones but more on meat. So I have to get rid of it slowly but surely…
The whole week I had cooked it alternately with vegetables. Todays lunch is Beef Afritada…..see picture down here.

I just added what I do have in refrigerator: green bell peppers, carrots, potatoes and tomatoes. Of course with tomatoe paste, onion and garlic. No bay leaves, no sweet peas, no basil, oregano and rosemary. Saute in olive oil seasoned with salt and pepper. And this complete my collection of recipes for tomato sauce based stews in my blog!


*1 kg Beef meat, cut into cubes
* 4 pcs. small Green bell peppers, Core and seed the bell peppers and dice
* 2 pcs. big Carrots, peeled and cut into wedges
* 4 pcs. big Potatoes, peeled and cut into cubes
* 1 Onion
* 4 cloves Garlic, Peel and finely mince the garlic
* 4 pcs. Tomatoes, Coarsely chop the tomatoes
* 2 tbsps. Tomatoe paste
* Salt & Pepper to taste
* some Olive oil
* 2 cups of meat broth or water


*** Heat the olive oil in a thick-bottomed pan. Add the beef cubes and cook over high heat until the edges start to brown. Just keep the heat up until the mixture dries up and the beef starts to render fat. Then cook the beef in the mixture of fat and oil until the edges start to brown. Pour off the fat.

*** Add the onion, garlic, tomatoes and tomato paste to the beef and stir well. Season with salt and pepper. Pour in the meat broth and water, stir, cover and simmer for about 15 minutes.

*** Add the vegetables to the stew. Stir well. Cover and simmer for 10 to 15 minutes or until the meat and vegetables are done. Add more broth or water if necessary. Add only about half a cup each time to avoid thinning the sauce. Adjust the seasonings if necessary. Let stand for about 8 to 10 minutes to infuse the flavors. Serve hot with rice :pump-klaus:

BEEF MEAT (sliced)

The idea came the first time I tried this pack of “BULGOGI SAUCE” which I bought from Vietnamese store.
Before I used to marinate the meat with the sauce. In this case I just pour it direct in the pan after sauteing the vegetables. To save time but turn out the same taste as if I marinated it!
I haven’t tried it yet with other meat like chicken or pork, but with beef meat goes perfectly.ย  ย I just added mushrooms and red bell peppers with onion.


* 1 kg beef meat, sliced
* 2 pcs. red bell peppers
* 1 onion
* 250 g mushrooms
* some vegetable oil
* half a cup of Bulgogi sauce or more



Corned beef and cabbage is traditionally served across America. Recent beef recalls aside, in moderation meat may actually have some health benefits, although a significant amount of evidence seems to support a vegetarian diet.

The protein portion of this Irish feast is prepared from beef cured or pickled in seasoned brine. The corn in corned beef refers to the grains of coarse salts used to cure it. According to The History Channel, while cabbage has become a traditional food item for Irish-Americans, corned beef was originally a substitute for Irish bacon in the late 1800s.

Another study ascertained that consumption of cured meats, such as corned beef, does not increase the risk of adult-onset asthma. However, study data did suggest a possible correlation between cured meat and an increase in the adverse effects of smoking, including an increased risk of chronic obstructive pulmonary disease.

More evidence seems to support cabbage as a healthy dietary choice. Extracts of the vegetable have been studied for their anticancer, antifungal, anti-inflammatory and cholesterol-lowering activities.

An Italian study found that juice made from extracts of cabbage had antifungal effects and may therefore be useful in the prevention of certain diseases.


* 500 g or more Corned beef or 2 canned
* 1/2 head shredded Cabbage
* 4 pcs. Potatoes, medium sized
* Olive oil
* 1 Onion, thinly sliced
* 4 cloves Garlic, crushed and peeled
* 1 pc. Beef broth cube
* some Salt



This is my VERSION of BEEF RISSOLES, which I usually cook for my 2 kids with smashed potatoes!
Ever since they are still in grade school, it was already included in my Menu plan for cooking. They love it very much with beet root salad. Maybe you can give a try with this recipe of mine. I always need 2 kg of minced meat for a very good size of Rissoles and not the down-sized one!
So, here is the recipe…


* 2kg Beef meat, mince
* 1 whole Garlic, peeled and mince
* 1 Onion , chopped
* 1 bunch Parsley, chopped
* 1 and 1/2 tbsps. Olive oil
* some Vegetable oil for frying Rissoles
* 2 pcs. White bread or Bun
* some Milk
* 1 tsp. powdered Nutmeg
* 2 pcs. Egg
* salt and pepper.


—Saute onion first in olive oil until translucent. Then combine all ingredients except oil in a bowl.

—Make a patties about your desire size.

—Cook in a pan on a stove top. Serve with mashed potatoes and beet root salad. ENJOY!


A working mom like me, needs to divide her time always. Quick cooking includes in everyday routine!
This was Sunday brunch for the whole family. My hubby had it with fried rice and my two kids with bun. I still remember way back in the Philippines during that time, my mother used to served it with “Sinangag” and my father loves it with big “PANDESAL” as “PALAMAN”.


* 2 cans of Reno corned beef or any brand
* 1 medium sized onion, peeled and chopped
* 4 pcs, boiled potatoes, cut into cubes
* some vegetable oil
* salt and pepper to taste


—Heat a pan, add some vegetable il, saute onion until translucent then add boiled potatoes and season with salt.

—Add corned beef mix all together until done adjust salt and pepper if necessary. Serve hot with bread or rice.

BAKARETA (aka Beef Caldereta)

I learned this dish from my late mother. And because she’s a pure visayan, her bakareta is something different from Tagalog and Ilocano Region. Everybody loves her Bakareta in which she add chorizo everytime.

I remember when I was a little girl before if this is our viand, before eating time the chorizo was all eaten by me. She will get mad but she could not bring it back!… :green-^^: :mrgreen:
So, here is the Bakareta recipe from my late mother.


* 1 kg beef roast, cut bite size
* 1 can or in tetra pack/ about 500 g tomato sauce
* 1/2 cup soysauce
* 1/2 cup grated cheese, of your preference
* 1 med. carrots, peeled and sliced diagonally
* 4 pcs. med. potato cut to eight pieces or 2 pcs. would enough/I made this more extra for my daughter!
* 1 pc. med. size red bellpepper
* 1 pc. med. size green bellpepper
* 20 g green peas /guisantes
* 1 med. size onion
* 3 cloves garlic, crushed and peeled
* 45 g or 1/2 cup liver spread
* some salt and pepper to taste
* 3 pcs. chorizo of your preference/ I used Austrian chorizo!


—In a wok or casserole brown the potaoes and set aside on a paper towels. In the same casserole and oil, saute onion, garlic and beef slices until meat is golden brown.

—Season with soy sauce, salt and pepper. Cover with enough water and bring to boil. Keep adding water if necessary until the beef is almost cooked. This will take abou half an hour.

—When the meat is tender enough to eat start adding the potaoes, carrot, snow peas and tomatoe sauce. Continue cooking until vegetables is done.

—Last add the bell peppers, liverspread and the grated cheese. Now your dish is ready to serve.


So many people asking me, especially on facebook if I am a Chef or cook. And I answered them; please read “about me” on my WEBLOG!
Again, I am not a cook or Chef, I’m just a mother of 2 and simple wife who’s passion is HOME COOKING…….if you are interested to know more about me, just read it under the “Author”.
Anyway, here is onother experiment of mine with beef scalope which I’ve tried for the second time around today. My family likes it since then…so this will be a part of every week menu now. I just want to share it to everybody who wants to give a try…


* about 6 to 8 pcs. Beef Scalope
* 1 tbsp. Paprika Powder
* some chopped Chive
* about 300 g Mushrooms, sliced
* 1 pc. Red Onion, cut into rings but peeled of course
* 1 pc. Bell Pepper, cut into rings
* Salt and Pepper to tatse
* some Vegetable oil for frying scalope
* Herbs-Butter


* Cornstarch
* Beef broth cube
* some water (it depends upon your preference how much sauce you need)
* some milk
* some butter
By this time I used the ready mix one!


—Fry first beef scalope until brown, then pour half a cup of water cover and cook over lower heat for about 8 to 10 minutes.

—Saute onion, mushrooms, chive and bell pepper in herbs-butter with paprika powder. Cover over lower heat until done.

—Serve while hot, scalope topped with herbs-buttered mushrooms, side dish rice. That’s it and Enjoy!


This was our lunch yesterday, Sunday the 24th of January. A boiled beef and sliced which I fried in a mixture of olive oil and butter together with sliced boiled potatoes. I added only onion and herb, without garlic. Then at the end sour cream was added before serving. I t was just a try if my family will like it. I think for a change was great. they are used to mix vegetables and chicken with sour cream. But beef with sour cream is something new for them. My hubby had almost finish the dish, but the kids not much.

Anyway, here is the recipe for it which I wanted to share for all of you out there.
I made this photo down here 2 minutes before I added the sour cream!


* 800 g beef for stewing (brisket also good), boiled
* 500 g potatoes, boiled
* 1 onion, cut into cubes
* 1 cup of sour cream/about 250 g
* 2 tbsps. butter
* 3 tbsps. olive oil
* 1 tsp. dried or fresh basil leaves
* 1/2 tsp. thyme
* salt and pepper


— You have to start with beef cooking in salted water until very tender and also potatoes. Then slice both and set aside.

… Heat a big pan, combine olive oil and butter. Saute onion until translucent.

— Add the potatoes and beef and cook over high heat to coat all the pieces with oil.

— Season with dried basil leaves, thyme, salt and pepper. Stir. Cook until the beef and potatoes are heated through.

— Pour the sour cream over before serving.