Italian meets Filipino. Thatโ€™s the highlight of this recipe. I cooked linguine with palabok sauce for Jenโ€˜s (niece) birthday dinner instead of traditional Pancit or Sotanghon in the Philippines. For the toppings I had; small octopus, smoked mackerel flakes, mussels with scallions and crunchy fried onions. As a change from the well-known and popular spaghetti, many chefs regularly use the long, but not round, but flat linguine. These very narrow ribbon noodles are also sold under the name Trenette.

Linguine in palabok sauce

The origin of the pasta name Linguine is exciting. The word linguine is something like “little tongue” in Italian. The narrow ribbon noodles are not only sold under different names but can also if necessary be replaced by other narrow ribbon noodles such as the Bavette, for example. The linguine, which are also popularly referred to as linguini, originally come from the Campania region in Italy. Added with Filipino “Palabok” sauce the thick yellow-orange sauce.


500g Linguine

2 small Octopus๐Ÿ™, boiled

1 smoked Mackerel, flakes

225g Shrimps ๐Ÿค

750g Mussels

some Fish Sauce or Patis

some Olive Oil

Salt ๐Ÿง‚ to adjust the taste

3 packs of Mama Sitaโ€˜s Palabok Sauce

A handful crunchy fried Onions ๐Ÿง…


Lemon ๐Ÿ‹ sliced

6 Boiled Eggs ๐Ÿฅš




You can also conjure up a super delicious cheesecake without an oven Iโ€˜ll show you how easy it is. Cake without baking, in my opinion, they are not so good for baking because they are very badly damaged in the oven due to high water content. Never mind what are the so-called โ€žno bakeโ€œ cakes for! No-bake cakes, as the English name suggests are not baked. They usually have a rather thin base and refreshing cream spread over it, which then sets by cooling it in refrigerator. Often, the no-bake cakes can be prepared really quickly and personally, I particularly like the fact that you save yourself baking and looking back in the oven. Today I conjured up a no-bake cheesecake with very fresh Incaberries topping. The biscuit base is wonderfully crispy, without sugar added in it.

My no-bake cheesecake with incaberries topping


150g grated Biscuits

60g melted Butter

150g Incaberries

2tbsps Lemon ๐Ÿ‹ juice

2 cups of Whipped cream

2 cups of Mascarpone

150g Sugar




Sirloin steak in tomato sauce

Todayโ€™s cooking ๐Ÿ‘ฉโ€๐Ÿณ experience at home ๐Ÿก sirloin steak ๐Ÿฅฉ in tomatoe ๐Ÿ… sauce served with boiled potatoes ๐Ÿฅ” lunch ๐Ÿด time, letโ€™s eat together people!๐Ÿค— September 16, 2019

Basket ๐Ÿงบ of Berries

Somebody knocked on my door ๐Ÿšช when I opened it, I got this basket of berries from my bff ๐Ÿ‘ฏ Dana aka @ neutrongirl1 Thank you so much Bff. September 14, 2019
Lavish brekky today

Lavish vital brekky today on a gloomy ๐Ÿ™ Monday morning ๐ŸŒ wonโ€˜t bring us down our energy. Vienna living.๐Ÿ’š September 9, 2019

Hubbyโ€™s Birthday

โ€žHappy birthday Dada ๐ŸŽ‰๐ŸŽ‚๐ŸŽˆCheers ๐Ÿฅ‚๐Ÿพ From good friends and true, from your own family, may good luck ๐Ÿ€ go with you and happiness too!โ€œ

A very simple celebration ๐ŸŽŠ here wishing you great happiness and a joy that never ends.๐Ÿค—๐Ÿ˜˜ September 8, 2019

Happy Cooking ๐Ÿ‘ฉโ€๐Ÿณ

Guten Appetit!๐Ÿ˜‹



Foodie I served for my colleagues as a late celebration of my birthday at work.This has been a traditon for us if somebody celebrates her/his birthday should bring food for dinner. No excuses at all and everybody enjoying it.

Grilled Meat and Sotanghon Guisado with Shrimps – iCookiTravel

So every January it is my turn, everybody loves my “Sotanghon Guisado” with shrimps. Grill and brown bread for those who love to have it with salad. Grill was Balkan art with chicken breast, pork belly, civapcici, plejskavica and sausage.


For salad I have cucumber and tomatoe salad with Aceto Balsamico di Modena for dressing and topped with kaymak chesse.

My Cassava Cake – iCookiTravel

Dessert baked Cassava Cake, tried a new recipe. Something different from my own recipe before with eggs, not only condensed milk but also coconut milk. Recipe will be up next here.
So my birthday’s is done for this year, in which I’m always confronted with the question of what to eat, what to cook or to prepare. I’m sure my fellow serious eaters have found themselves in a similar position before. But I cook their favorites, engaging our shared loved of the food itself with the act of preparing it. But every year I try to live adventurously and try something new. For them the most important is “Sotanghon Guisado” with shrimps should always there! This year it is with grill. Happy Cooking and Guten Appetit!



For birthdays, it is common in my company that the birthday child brings a meal plus cake or dessert. As a celebration with colleagues.


Since they love my Sotanghon with chicken breast and shrimps, I always cook it for them about two and half kilo Sotanghon for fifteen people. Some of them tried to cook it at home I just gave them my personal recipe but everybody saying that it turned out not as good as mine. They would love to have it at work from me. ๐Ÿ˜‰


And not to forget the Lumping Shanghai and sometimes spring rolls. Most of the time they would ask me for spring rolls without ground meat. They also love my version pure vegetables in it. Like cabbage or pechay, carrots, mung bean sprouts (togue), potatoes, green beans and spring onions. I use to bring it alternately for option.


For cake this time my daughter baked a Guglehupf. It was her recipe for them to try.
We always have fun while eating and everybody are helping for setting the table everytime we have celebretion. Besides of celebration we also have our breakfast together whenever we have duty on Saturdays. Having fun and good time together while having our breakfast.



Man does not live by bread alone. After a while, he needs a drink. Food comes first, then morals.

Not that I cooks badly, but there are continually any pygmies in my kitchen and dip their arrows in the soup. In wine there is truth!
We should leave life like a banquet, neither thirsty nor drunken. Said-Aristoteles ๐Ÿ™‚ <<< The seasoning is hunger, hunger is the best sauce. There are diseases that can be cured by proper nutrition, I believe in this! Every woman is susceptible to good food. The men love those women most passionate, who understand how to prefix them the most delicious things. I am one of those women ๐Ÿ˜‰


These are collections of candid photos of our dinner with my colleagues at work- Baxter Austria. Of course with my famous Sotanghon with shrimps and chicken breast and Siopao! ๐Ÿ˜›


For our dessert, my baked Semolina Cake topped with coconut flakes and Robert (my colleague) prepared dumpling filled with rasberry!


Spaghetti with Soya-Pastasciutta topped with parmesan cheese, cooked by my dear colleague Jana (Sladjana), dinner for both of us with matching mix salad! Vielen dank my liebe Jana es ist sooo…lecker 3.16 ๐Ÿ™‚


And this was yesterday dinner by Baxter 3.16, cooked by Maci (my colleague) Sarma with smoked meat and pickled green tomatoes, carrots and green chili plus brown bread. GUTEN APPETIT by reading ๐Ÿ˜›


GOLDEN AGE (My 50th)

The 50th Birthday is a striking date. Have you ever reached it? Then you might wonder how many others beyond midlife, as it will go, what to bring to life yet? This was no different for me.

Most are over 50 say of himself, I’m not old. I stand in the middle of my life. And yet: It is the right moment to set the stage for the next phase of life. To think about
Finally, I got time to make some update here ๐Ÿ˜‰
Last January 3, I celebrated my golden year, YES you read it right I’M 50!
On that day, I celebrated with my colleague (at work). I tell you it was 3 days celebration ๐Ÿ˜›


The first celebration was on the exact date and day at work, I was on duty. I just prepared at home salad and bought a baked cake from merkur market, because I don’t have time to cook on that day. See down here a mix plate of grilled meat, brown bread, salad and of course chili.


We just ordered the grill plate from grill city located at 20th and 21st District of Vienna. A Serbian wood charcoal grill Restaurant.


The second celebration occurs at home with Saint Vincent de Paul family (Marrige Spirituality-Holy Family Community) with father Ron Sandoval our beloved spiritual adviser. Sister Tess San Buenaventura- one of our Elders and wife of our choir master, who made my birthday cake that day, so grateful to her for being so kind and thoughtful, priceless.

My Birthday Celebration with MS-HFC

Then the following day which was the third celebration day was with the 21st birthday celebration of my son Ronald-Louis. Also at home with some new friends. The birthday cake was made by Weng a huge one!


HEAVENLY FATHER, Thank you so much for the GIFT of LIFE.
The important thing about celebrating a birthday is to give thanks being alive, and having a blessed life with caring friends and a loving family. Thank you so much who remembered me on my day, who send me greetings and wonderful wishes both personally, personal messages on Telephone, Handy, FACEBOOK (particularly Father Ron Sandoval, Jojit de Mesa, Kuya (Rey) Reynaldo Reyes, BFF Dana, sis Gisela Eusebio Gumamit, sis Sonia Arban Cosares, Rowena Gumamit, manang Elizabeth Schallmayer, Bernadette Kenniker, my Bes Fely Cervantes, Aurora Bebot Esguerra, Jennifer Schรถtta, Emie Pardilla, sis Teodora Gozar, Jess Antonio, Zeny Fresto, sis Julia GrรถรŸling, bro (Boiet) Jose Jimenez, Vhinsky Cortez Haber, Freda Tolentino, ate Anita Bendo Castillo, and to those who does not want to be mention their names, on my FACEBOOK WALL, my TWITTER ACCOUNT, TUMBLR ACCOUNT and for those who extra spend their time to ring me up and to those who does not want to be mention their names, my MS-HFC FAMILY specially my SAINT VINCENT DE PAUL FAMILY, my BAXTER FAMILY, to all my BATCHMATES of BATCH 81 (Rizal Tech. University), my NOYTUBE FAMILY, my YOUTUBE FOLLOWERS, my WORDPRES BLOG FOLLOWERS, my TWITTER FOLOWERS, my TUMBLR FOLLOWERS, my FACEBOOK friends, my friends in VIENNA, my friends all over the WORLD, my friends in EUROPE, HONGKONG, LONDON, JAPAN, and USA, AUSTRALIA, CANADA, and MIDDLE EAST, my FOOD FRIENDS, my FAMILY FRIENDS, my BEST FRIENDS (you know who you are: BES/BFF), my College colleague, my RELATIVES (my cousins and nieces) and of course my very own FAMILYโ€ฆ THANK YOU SO MUCH “HINDI PO MABABAYARAN”! ๐Ÿ™‚

He had on the 5th day of January and I on the 3rd day, only one day in between. With this blog I would like to give suggestions for an active life in old age. contribute to recognize the positive aspects of growing older without the less beautiful hide.


Here was my third birthday cake Mocha flavor which I brought to manong Val and manang Terry’s house who invited us for bonding during holiday season, one among my very long time friend here in Vienna.


This was my fourth birthday cake baked by my colleague Jana. Nutella cake with 800 gram Nutella in it, at worked we celebrated it twice on different dates. Of course with my famous “Sotanghon with Shrimps and Chicken Breast” Everebody’s favorit at work ๐Ÿ™‚



Sister Vicky Mercado who celebrated her birthday last October in Saloon Donauplex with the whole choir members of Holy Family Choir and their family.

Menu Card of Saloon Donauplex

The Menu card!
As what in a Saloon belongs; there are also some whiskey’s for connoisseurs but a cocktail hour and Pitcher Cocktails and food of course!

Our First Pina Colada at Saloon Donauplex

My first “Pina Colada” Cocktai that night with sister Eva! ๐Ÿ˜›

The saloon is Vienna’s largest western saloon, not only for its excellent food, but also by the extraordinary ambience. Fridays and Saturdays, and every first Wednesday of the month – in the run almost every day – it is from 8:30 pm live music at its best: from rock and roll and rockabilly to blues to country music. “The Legendary Daltons”, “Solitude”, “7feet Blues Ramblers’ madness and Vienna are only a few top bands that again and again for great ambience and admission is free.

Spareribs from Saloon Donauplex

Their extensive menu is geared to both the U.S. and in Tex-Mex cuisine and offers a varied menu – from steaks and spare ribs over burgers to finger food.

Tortillas from Saloon Donauplex

Picture above WHITE TORTILLAS with Wasabe and chilli sauce which side dish for my dinner named, FAJITAS DE MIXTAS – under TEX-MEX Kitchen


This is FAJITAS MIXTAS- beef stripes with onions, mais, mushrooms, bell peppers and sauce served with white tortillas!

Friendly and professional service combined with first-class quality and sensational , is a matter of course for the whole team. During summer time – The saloon offers throughout Donauplex the only restaurant in a beautiful spacious garden terrace. The Saloon has a water fog spray system which is good during hot days for a pleasant cooling. They offer also Line dancing lessons with the Dancing Wolves. Indian Draft Beer, Whiskey card for connoisseurs, Cocktail Hour and pitcher cocktails, Gold Digger plate ( a memorable dining experience )for the whole family , Christmas or corporate events up to 300 people. The team of the saloon is always available with help and advice. They also plan and organize: COMPANY CELEBRATIONS, SPECIAL PARTIES, CHRISTMAS CELEBRATIONS…for up to 500 people … Try it now Folks ๐Ÿ˜‰



My other half who’s celebrating his Natal Day today at home. Cake was also baked for today of course, but somehow not that much, since we ‘celebrate’ today with our two kids and some of his colleagues. Tomorrow is another day for him!!!

My Coffee Cake


* 4 cups Rice flour
* 1/2 cup Sugar
* 2 tbsp. Coffee powder
* 1 tsp. Vanilla Flavour
* some salt
* 6 Eggs
* 2/3 cup Canola Oil
* 120ml Water
* 250g Mascarpone
* 1 pack of Chocolate custard


Pre-heat oven to 350ยฐF or 180 ยฐC.

Coffee cake by dolly

Combine all ingredienst in a large bowl and blend on low speed 2 minutes. Increase to high speed for 8 minutes.

Coffee cake ready for baking

Pour in cake pan. Bake for 40 or 45 minutes or until tester inserted in centre of cake comes out clean. Removed from pan to cool.

inserting mascarpone

Cut in the middle to insert mascarpone then put back the upper part.

Topped with grated Walnuts

Cover with chocolate custard and topped with grated walnuts!



The important thing about celebrating a birthday is to give thanks being alive, and having a blessed life with caring friends and a loving family. Thank you so much who remembered me on my day, who send me greetings and wonderful wishes both personally, personal message on Telephone, Handy, FACEBOOK (particularly Father Ron Sandoval, Jojit de Mesa, Josie Oandasan Santos, Bernadette Kenniker and Anamarie Badando/ to those who does not want to be mention their names), on my FACEBOOK WALL, my TWITTER ACCOUNT, DAILYBOOTH ACCOUNT and for those who extra spend their time to ring me up (specially to BFF Danalin/ to those who does not want to be mention their names) my MS-HFC FAMILY, to all my BATCHMATES of BATCH 81, my NOYTUBE FAMILY, my YOUTUBE FOLLOWERS, my TWITTER FOLOWERS, my DAILYBOOTH FOLLOWERS, my FACEBOOK friends, my friends in VIENNA, my friends all over the WORLD, my friends in HONGKONG, LONDON, JAPAN, and USA, my FOOD FRIENDS, my FAMILY FRIENDS, my BEST FRIENDS (you know who you are: BES/BFF), my College colleague, my RELATIVES and of course my very own FAMILY… THANK YOU SO MUCH! ๐Ÿ™‚


This was my lunch yesterday which I cooked, Spaghetti a la Pancit! also as my Pancit for my birthday…lol…


I just saute, onion, garlic, ground meat or minced meat, green peas, carrots, broccoli, corn kernels, surimi, fish balls and for the sauce I used Rice Sticks SAuce from Fil-Choice brand from Philippines.

Rice Sticks Sauce Mix

Just dissolved in 3 cups of water or 750 ml soup stock. And as usual spaghetti cooked according to package instruction, al dente!

Dinner at der Ringsmuth Restaurant

Then for dinner we went to der Ringsmuth Restaurant near us, with my Noytube BFF Dana.

Unique Bread Dispenser

We discovered this unique bread dispenser to keep it warm and fresh in this restauarant. Really works good. The night was too long, drinking champagne and white wine before and after bonny dinner of course ith my bff Dana.
Then we brought her home.
The encounter with other people makes our life worth living just right. Time that we spend with our friends and loved ones is always an enrichment of. And when we discover unknown receptive to occur, we might touch points where we would never have expected … *Dolly Bernal*