PORK MEAT

SUNDAY FOODSTUFF (Yesterday)

We got up too late yesterday, hubby was at home no work. Kids sleep longer during weekends so we just cooked fried rice with  green peas, corn kernels and green beans and breaded rolled ham with emmentaler cheese for our brunch.

FRIED RICE AND BREADED ROLLED HAM WITH CHEESE

Before we went out we had something in the stomach but not only something it was a heavy one 🙂

There isn’t much planning ahead for Sunday if everybody at home.  I generally follow what my mind says.  It’s a time to experiment with unique combinations and bold flavors. And usually what we found in the refrigerator mostly left over will be use!   Our Sunday brunch have been fun and satisfying and I’d like to share  my recipe with you.  Follow your own instincts and palate and use these recipes as general thoughts. Vary them to suit your own style and season and of course not to forget the preferences of the whole family members!

YOU NEED…….

FOR FRIED RICE:

* 3 cups cold cooked rice

* 1 cup mixture of green peas, corn kernels and green beans

* some Canola Oil

* 4 cloves Garlic

* Salt

FOR BREADED ROLLED HAM WITH CHESSE:

YIELDS 4 Persons/ 3pcs. each!

* 1 cup Canola Oil, for deep frying

* 12 pcs. Emmentaler Cheese, sliced

* 12 pcs. Ham

* 3 Eggs, beaten

* some flour

* some bread crumbs

HOW TO…….

*  Yes, fried rice as usual.  Roll a slice emmentaler in ham. Cheese slices should be smaller that ham to avoid  too much leak of cheese. Pin up on both sides with toothpick. Ham roll in flour then in beaten egg, and then turn into breadcrumbs.  I don’t season with salt and pepper because the emmentaler cheese is already a little bit salty and in the egg I use to add a little bit salt!
*   Heat some canola oil, and the ham on both sides about 3-4 minutes fry nice tan.

* I served it on top of fried rice with yoghurt and chopped chive. Enjoy!

GOTO for DINNER

We came back home around  eight o’ clock at night. For dinner I cooked “Goto” (with pigs stomach)with lots of fried chopped garlic and chopped chive on top.  Served while hot good timing after a few hours walked from outside warmed the cold winter day!

BEEF MEAT, PORK MEAT

VIENNESE SCHNITZEL

My hubby and I, our bonding moment in the kitchen……LOL. ..2 people in the kitchen are too much!
You can use beef or pork also instead of veal. Serve with salad and rice. But our son use to have it only with salad.

YOU NEED…….

* 4 pcs. Veal escalopes
* 3 pcs. beaten Eggs
* 1 tbsp. Milk
* some Flour
* Bread Crumbs
* Lemon zest
* about 4 cups of Vegetables Oil
* Salt and Pepper

HOW TO…….

POULTRY, PURE VEGGIES

BREAD DUMPLING with EGGS!

Dumplings are cooked balls of dough. They are based on flour, potatoes, bread or matzoh meal, and may include meat, fish, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. Ingredients may be as a part of a filling, or mixed throughout the dumpling. Dumplings may be sweet, spicy or savoury. They may be eaten alone, in soup, with gravy, or in many other presentations.

I serve it with beaten eggs and chopped chive, season with salt and pepper. And serve it with a glass of milk. Sometimes if it is for lunch I used to serve it with mix green salad. This was our break fast today…BREAD DUMPLING with EGG. For recipe of bread dumpling I’ll post it on the next days…

YOU NEED…….

* 1 or 2 pcs. bread dumpling
* 4 pcs. for 1 bread dumpling or 6 pcs. for 2 psc. bread dumplings beaten eggs (or more if you prefer more eggs)
* chopped chive
* some vegetable oil
* salt and pepper

HOW TO…….

— Sliced dumplings into desired thick and portion.

— Heat a pan, add vegetable oil and pan fry sliced dumplings flipping them over to make a little bit brown both sides. Season witn salt and pepper.

— Add beaten eggs and continue turning them until eggs are done. Serve with a glass milk.

ABOUT, PURE VEGGIES, RESTAURANTS

EKAZENT SIMMERING

Vienna, Simmering is a quarter of Vienna and the 11. Municipality district. It lies in the southeast of the city and covers the former suburbs Simmering and Kaiserebersdorf as well as since 1955 also the former fishing village. During Simmering 1860 were agriculturally shaped set thereafter a rapid, big-city sheeting a those 1892 also to the incorporation of Simmering and Kaiserebersdorf finally led. First unobstructed and today industrial companies and market gardens remained accommodating width of parts of the district Simmeringer Haide. In Kaiserebersdorf developed in two thrusts, late 1960er to center of the 1970er as well as since midle of the 1990er large complexes of residential buildings specially in the start times the character of satellite cities had.

EKAZENT is one of shopping center along Simmeringer main street, Here we had our lunch my son and I last Wenesday after a half-day shopping. Picture above was my lunch, different breaded vegetables like zucchini (courgette), bell peppers, onions, tomatoes and green beans with chilli sauce. I got spring rolls also. Then I tried this green beans with tomatoes and eggs was a little bit hot and serve with rice.

The only shopping street in Simmering is the Simmeringer main street for instance within the range between U3 station Zippererstraße and U3 station Simmering, however is here primarily business of the daily need. Altogether 3 medium sized shopping centres lie in Simmering.

ABOUT, PORK MEAT

DADA’S BREADED SCALOPE AND MIX SALAD

Wiener Schnitzel German, meaning Viennese cutlet is a traditional Viennese dish, consisting of a thin slice of veal coated in breadcrumbs and fried. Possibly originating in Milan, Northern Italy as cotoletta alla milanese, the recipe may have appeared in Vienna during the 15th or 16th century. According to another theory, it was introduced by Field Marshal Radetzky who spent much of his life in Milan in 1857. The term “Wiener Schnitzel” itself dates to at least 1862 while the Austrian ruled Milan right since the end of the Napoleonic age.

This was kids dinner last Friday evening, Jessica’s first night with us. With mix salad: cucumber, red radish, tomatoes, onion, lettuce, and bell peppers.
Dressing: balsamic vinegar, salt, pepper, and olive oil.

Give your kids what they want to eat–yummy recipes that will have them running to the dinner table! Just like what my hubby always did for our 2 kids. Teaching kids to eat healthy foods at a young age will help them develop healthy eating patterns for life. Friendly recipes will help your kids learn to love whole grains most kids should be eating at least 3 times a day. We think your whole family will love them!

ABOUT, PORK MEAT

KIDS LUNCH

Jessica, my daughters bff visit us and she will stay until Sunday here in Vienna. She came to Vienna since last Monday with her schoolmates and teachers. Roni (my son) picked her up yeterday at Westbahnhof.

The first hours with us, we had our lunch at Vapiano 6 at Mariahilferstraße, with Ming (Didi’s classmate), Riyadh (my doggie) and my 2 kids. Then my bff Mercy came later and Becky (Didi’s classmate).

This was my lunch then, Linguine with Pomodoro E Rucola.
My favorite among pasta sortiment. With chilli, garlic, oliven oil, rucola ( Rucola, urgula, rocket, or rocket salad) tomatoe sauce, and parmesan cheese.

The bff, Jessica et Didi-Grace. This was written by Jessica about their photo;
I QOUTE: “Friendship isn’t about seeing each other everyday. It’s about when you do see each other nothing ever changes ♥.”
Indeed! really true:D

Buston butt with herbs cream sauce and zucchini mix veggies, was today’s lunch at home.

I simply seasoned with salt and pepper, then brown it in 2 tbsps. hot oil on both sides briefly. Meat set aside, with 3/8 liter water pour in, add 1 pouch of Knorr Basis Herbs Cream for Scalope contents stir in and let it boil.

Once it boils add meat cover and cook over medium heat until the meat is tender (for about 20 to 30 minutes).

Picture up here is the Knorr Basis whic I used for the sauce.

Then for side dish (veggies) I just mix zucchini (courgette), soup greens (suppen grün/ carrot, celery, parsley, and leek), and scallions (spring onions). Seasoned with salt and pepper. Added a little bit of water just good enough to cook all the vegetables and before it is completely done I added 2 tbsp of melted butter and that’s was their lunch:)

I think the kids had wonderful time together with each other.

MEAT AND VEGETABLES

COOKING VEGGIES VOLUME 2

OH My GULAY with BABY BACK RIBS

This is my own creation and purely experiment, BULANGLANG STYLE WITH BABY BACK RIBS and SQUASH FLOWERS!

YOU NEED…….

* some Okra, Eggplant, and Miracle vegetables (Bunga ng Malunggay)
* some Squash flowers
* 300 g Wide Green Beans
* 300 g Baby back ribs, boiled
* 3 pcs. Taro
* 1 red or white Onion
* 1 to 2 pcs. Tomatoes
* a thumb-sized Ginger
* for seasoning Anchovy Sauce
* some vegetable oil
* 1 Maggi cube to add more flavour

HOW TO…….

MIRACLE VEGETABLE (bunga ng malunggay)

“MALUNGGAY” is “MORINGA OLEIFERA LAMK” a tree with edible leaves and fruits. Very intriguing isn’t it?

YOU NEED…….

* 1 kg bunga ng malunggay
* 200 g pork meat (belly)
* 2 pcs. tomatoes
* 1 onion
* a thumb-sized ginger
* some vegetable oil
* fish sauce for seasoning (“patis”)

HOW TO…….

PINAKBET (without meat)

Ironically, I love the “ILOCANO” classic dish called “PINAKBET” not for the “bagoong” flavored sauce, but because of the wonderful mixtures of vegetables. When I learned to cook, I would make pinakbet of different vegetables including “sigarilyas” (wing bean).

YOU NEED…….

* 1/8 squash
* some wing bean (sigarilyas)
* some small eggplant or large
* 6 pcs. chillis, not hot
* 1/2 or 1 onion, sliced thinly
* some okra (about 5 to 8 pcs.)
* 4 cloves grlic, minced
* some bitter melon/gourd
* 1 tbsp. ginger
* 200 g shrimps

* 1 bunch string bean (sitaw)
* 3 tbsps. canola oil
* 2 pcs. tomatoes or 1tbsp. tomatoe paste
* Anchovy sauce (bagoong isda)

HOW TO…….

PUMPKIN CREAM SOUP

PUMPKIN CREAM SOUP A wonderful creamy creation of mine which has a mild aromatic flavor. Your family and your guests will love this creamy soup with a few drops of pumpkin seeds oil

YOU NEED…….

* 1/4 head of Pumpkin or 1 kg, peeled
* 250 ml heavy cream or 1 cup
* 1 1/2 tsp. Nutmeg Powder
* 2 tsps. Salt
* 1 Liter Chicken soup stock
* 1 tbsp. Pumpkin seeds oil
* 1/2 Chicken broth cube

HOW TO…….

SESBAN FLOWER (ensaladang bulaklak ng katuray)

Whenever I fried pork meat, kailangan palaging may partner na ensaladang gulay!
My family are used to this the way I prepare it. Kaya pag napunta sa ibang bahay at ganito ang ulam, then walang ensaladang gulay……………….lumalabas ang KATAGANG……….”MOMMY KNOWS BEST!”
Yes folks…….that’s my FAMILY!

Sesbania grandiflora (also known as “bulaklak ng katuray”) or hummingbird tree/scarlet wisteria is a small tree in the genus Sesbania. The flowers of S. grandiflora are eaten as a vegetable in Southeast Asia, like Laos, Thailand, Java in Indonesia, Vietnam, and the…….Ilocos Region of the Philippines.

YOU NEED…….

* 500 g sesban flower (bulaklak ng katuray)
* 8 pcs. shallot (sibuyas tagalog or lasona)
* 4 pcs. tomatoes
* 4 tbsps.anchovy sauce (bagoong isda)
* 1 tbsp. olive oil
* 1 tbsp. vinegar

HOW TO…….

WATER SPINACH (kangkong adobo)

I don’t know why kangkong (water spinach) is so good with adobo; it just is. I’ve tried it with some pork because otherwise my 2 kids will not eat.
It is most commonly grown in East and Southeast Asia.

Ipomoea aquatica or KANGKONG is a semi-aquatic tropical plant grown as a leaf vegetable. Its precise natural distribution is unknown due to extensive cultivation, with the species found throughout the tropical and subtropical regions of the world.

YOU NEED…….

* 2 bunches water spinach (kangkong)
* 5 cloves garlic
* 100 g pork meat (belly)
* 1/2 red or white onion sliced
* 3 tbsps. Toyomansi
* 3 tbsps. vegetable oil

HOW TO…….

FILO MIX VEGETABLES!

For the so called-Balanced Diet, I cooked this to get some vegetables!
With Sesban flower (Bulaklak ng katuray) and Vine spinach (Alugbati).

YOU NEED…….

FOR BULAKLAK NG KATURAY:
* Bulaklak ng Katuray (Sesban flower)
* some Water
* some Tomatoes
* some Ginger
* some Onion
* Anchovy Sauce
* 1 tsp. Vinegar

FOR STIR-FRY MIX VEGETABLES:

* some Eggplant small ones
* some Okra
* 1 bunch String bean (sitaw)
* 1 Onion
* 2 Tomatoes
* a thumb-size Ginger, sliced
* some Vine Spinach (Alugbati)
* Mamita powder Seasoning or Knorr or Maggi broth cube
* about 250 g Shrimps, peeled and cleaned
* 1 tbsp. Anchovy Sauce

HOW TO…….

ABOUT, PURE VEGGIES, SEAFOODS AND VEGETABLES

COOKING VEGGIES VOLUME 1

GREEN BEANS “ENSALADA”

I learned this from my hubby.  We are both fun of homecooking which turned out a passion for me.  I love the way he use to blanch vegetables.  The color stays green and crisp not “BUGBOG” in tagalog or “NALAMOG”.  But the tatse still there, the texture, color and flavor preserves!

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COOKING VEGGIES VOLUME1

Blanching is an easy technique that many cooks use to keep vegetables crisp and tender. By boiling vegetables briefly, chilling them in ice water, then reheating them slowly, blanching preserves texture, color and flavor.

YOU NEED…….

* 500g Green beans, I used the thin ones
* 4 pcs. Tomatoes
* 1 Onion
* Anchovy Sauce (Bagoong Balayan) or Salt instead
* powdered Pepper

NOTE: My pretty friend Ophy Navai said she loves it with chopped GARLIC, I came to an idea you can replace TOMATOES with chopped GARLIC instead…which I’m gonna try in the following days…I let you know FOLKS 😀

HOW TO…….

* Bring a large pot of water to a rapid boil over high heat.
While the water heats, fill a medium bowl about three-quarters full with ice, then add enough cold water to come just to the top of the ice.

* When the water is boiling and the ice bath is ready, trim the vegetables to the size you need. It’s best to trim and wash them just prior to cooking so they won’t oxidize or dehydrate. Then add the vegetables to the boiling water in batches small enough to ensure that the water doesn’t lose its boil.

* Boil the vegetavegetables only until they’re barely cooked through but still tender. To test, remove one piece with a slotted spoon, dip it into the ice bath to cool, and eat it. As soon as the vegetables are done, remove them as fast as you can and submerge them in the ice bath. Remove them from the ice bath as soon as they are no longer warm.

*To reheat the vegetables, you can use any cooking method you wish, like sautéeing, grilling, or boiling; just make sure to barely heat them up and not to cook them again. By this time I did not reheat it, I added slice tomatoes and red onions and anchovy sauce (Bagoong Balayan). And that’s it, serve with rice and as side dish for fried chicken legs. GUTEN APPETIT 🙂

ZUCCHINI OR COURGETTE WITH TOFU

If you are looking for pure vegetables recipe, you can try my pinakbet without meat and my zucchini with tofu.
For the last several posts, I have bombarded you with tasty but quite oily meat dishes. In consideration of the health aspects which everyone owes to take pretty seriously, let me share with you today a healthy mixed vegetable dish simply sautéed zucchini with tofu (courgette with tofu) and my pinakbet without meat. Like the “inabraw” my pinakbet uses various types of vegetables and chiefly flavored with fish paste or “bagoong”, a unique but popular Filipino condiment made from fermented small fish usually eaten with locally grown vegetables. Most of the time I used anchovy sauce instead.

YOU NEED…….

* 4 pcs. Zucchini, washed and sliced
* 1/2 a cake Tofu, cut into cubes
* handful Koriander (Cilantro) chopped
* 1/2 head Garlic, peeled and sliced
* 1 tsp. Vinegar
* Salt and Pepper
* some Vegetable Oil

HOW TO…….

EGGPLANT “INIHAW” (GRILLED)

I was craving for “Inihaw na talong since last month. I remember those days during rainy season in the Philippines my late nanay (mother), she used to grilled eggplant during that time. Then she add sliced tomatoes, onions (lasona or sibuyas tagalog), sometimes she added chopped ginger too and seasoned with calamansi and anchovy sauce or Bagoong Balayan.

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COOKING VEGGIES VOLUME1

But this photo above I just added chopped red onions, tomatoes and seasoned with bagoong balayan. You can also try sauted shrimps paste or bagoong guisado if you prefer.

WINGED BEANS FOR LUNCH

Today my hubby and I was craving for VEGETABLES. Thinking on what vegetables to cook…we got a bunch of “SIGARILYAS” (WINGED BEANS) last Saturday from Vietnamese shop. Then we still have this left over fried horse mackerel from last night dinner. So what I did I added also a bunch of string beans (Sitaw) in it, with onion, tomatoe, eggplant and seasoned with anchovy sauce.

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COOKING VEGGIES VOLUME1

That was our viand for the lunch today. It is said to be that Winged beans have the highest calcium content among all legumes and as such, are very beneficial for the human skeletal system. The calcium present in these beans helps in the production and maintenance of the bones and provides strength to overcome diseases and weaknesses. Winged beans are also a good source of natural minerals and vitamins. So have a try FOLKS 😉

BREADED EGGPLANT WITH SESAME

The eggplant or aubergin commonly used as a vegetable in cooking. As a nightshade, it is closely related to the tomato and potato and is native to India and Sri Lanka.  The stem is often spiny. The flowers are white to purple. The fruit is fleshy, less than 3 cm in diameter on wild plants, but much larger in cultivated forms.
The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but sometimes are bitter.
A breaded “Talong”  or eggplant just like viennese schnitzel with garlic-mayonnaise sauce.

YOU NEED…….

* 1 big Eggplant, sliced
* 1 beaten Egg
* 1 tbsp. Soy Sauce
* 60 g Sesame Seeds
* 2 tbsps. cheese of your preference ( I used Parmesan cheese)
* 2 tbsps. Flour
* Salt and Pepper
* some Vegetable oil

FOR GARLIC-MAYONNAISE SAUCE:

* 2 cloves Garlic, minced
* 1 Lemon for juice
* Mayonnaise
* Salt

HOW TO…….

My STUFFED GREEN BELL PEPPERS (PART 1 and 2)

Here’s a delicious stuffed pepper recipe that’s easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and bread, and is cooked in tomato soup.

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COOKING VEGGIES VOLUME1

YOU NEED AND HOW TO…….

Part 1

PART 2

MOZZARELA WITH PUMPKIN SEED OIL (from my daughter Didi)

Pumpkin seed oil, Kernöl or Kürbiskernöl in German, today the oil is an important export commodity of Austrian and Slovenian.
Pumpkin seed oil serves as a salad dressing when combined with honey or olive oil.  But the oil is also used for desserts, giving ordinary vanilla icecream an exquisite nutty taste. Using it as a cooking oil, however, destroys its essential fatty acid.

This was prepared by my daughter. She loves it this way with more pumpkin seeds oil. For my part she added onion, vinegar and pepper.

YOU NEED…….

* 2 pcs. Mozzarella cheese, cut into cubes smal ones
* 1 tsp. Salt
* 4 pcs. Tomatoes, cut into cubes
* 3 tbsps. Pumpkin seed oil of any brand

Optional …….this is my version!

* 1 Onoin, thinly sliced
* 1 tbsp. Vinegar
* 1/2 tsp. Pepper

HOW TO…….

SQUASH, ZUCCHINI AND CHICKEN SAUTE

One of my VEGE-CHICKEN dish, I really LOVE vegetables than meat!
I thought the kids woul not love it, but in this case I was wrong. The idea of adding fried horse mackerel helps a lot that they ate the vegetables too.

YOU NEED…….

* 500 g chicken fillet, cut into strip
* 400 g squash, cut into cubes
* 2 pcs.large zucchini, cut into cubes
* 2 pcs. tomatoes, roughly chopped
* 1 largr onion, finely sliced
* half a head garlic, finely chopped
* salt and pepper
* a handful fresh basil leaves, roughly chopped
* 2 to 3 tbsps. olive oil
* 1 tbsp. dried oregano

HOW TO…….

POTATOE ZUCCHINI LOAF

Vegetables are notorious for making cooked food spoil faster but I figured that if kept down to the basics and if the vegetables are cooked as a soup, perhaps, the dish can stay fresh in the fridge for a day or two. I decided to make something new, it has a similarity with burgers. Potatoe-Zucchini Loaf, so what is this all about?
Try this…….it’s vegetable folks!

YOU NEED…….

* 500 g potatoes, boiled peeled and grated
* 300 g zucchini, grated
* 300 g cottage cheese
* 1 whole head garlic minced
* 2 eggs
* salt
* 3 to 4 tbsps. herb
* some flour
* bread crumbs
* 4 cups cooking oil for deep frying

FOR SAUCE:
* sour cream
* mayonnaise

HOW TO…….

TOFU IN CHILI OYSTER SAUCE

Tofu or bean curd, is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.  The production of tofu from soy milk is similar to the production of cheese from milk.  Tofu is low in calories, contains a relatively large amount of iron and contains little fat.

YOU NEED…….

* half a cake Tofu or 4 cubes
* 4 pcs. chilis, hot or not hot
* 2 tbsps. oyster sauce
* half a head garlic, peeled and chopped
* 1 tbsp. chili sauce
* 4 cups cooking oil, for deep frying tofu

HOW TO…….

SAUTEED CHAYOTE (SAYOTE GUISADO)

The chayote, also known as sayote or vegetable pear, is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash. Although most people are familiar only with the fruit, the root, stem, seeds, and leaves are all edible.

YOU NEED…….

* 3 to 4 pcs. chayote or sayote squash pared, seeded, and sliced
* 3 to 4 tbsps. vegetable oil
* 1 onion, chopped
* 2 tomatoes, chopped
* 6 cloves garlic, minced1 1/2 tbsps. patis (fish sauce)
* pepper

HOW TO…….

LAING (TARO LEAVES IN COCONUT CREAM)

The name “taro” is from Tahitian. In the Philippines, taro is called gabi. A popular rendition of the taro is “Laing” which originates from the Bicol region in Southern Luzon. The dish’s main ingredients are taro stem and leaf cooked in coconut milk, salted with fermented shrimp or fish bagoong. It is also heavily spiced with red hot chilis called sili’ng labuyo.

YOU NEED…….

* 2 packs of dried taro leaves, about 200 g
* about 100 g Taro stalks (I added also)
* 1 liter coconut cream or milk
* 100 g pork belly
* 6 pcs. siling Labuyo or bird’s eye chillis, it depends upon your taste!
* 2 tbsps. anchovy sauce (bagoong balayan)
* 1 tbsp. vegetable oil
* 2 thumb-sized ginger cut into sticks or minced
* half a head garlic minced
* 1 big onion sliced

HOW TO…….

“GINISANG TALONG” (Budget recipe SAUTEED EGGPLANT)

One of my favorite vegetable, eggplant sauteed in shrimp paste and with ground meat!
I served this for dinner with fried rice. Just a quick dinner for everybody when my family gets home at night. The 2 kids after a long day school and my hubby after a 10 hours duty from work. Everybody wants to have something warm for stomach as soon as they get back home. Since we had left over rice , I decided just a “ginisang talong” with shrimp paste and ground pork meat for fried rice. It’s so simple as that but the kids said “its very yummm…….” Onother budget recipe of mine!

YOU NEED…….

* 3 pcs. eggplant, peeled and sliced lengthwise and about 1-inch pcs.
* 100 g pork ground meat
* 1 lemon for lemon juice
* 1 onion, sliced
* 1 tomato, sliced thinly
* 2 – 3 tbsps. shrimp paste (baguong alamang)
* 2 tbsps. vegetable oil
* 1/4 cup mineral water (optional)

HOW TO…….

AMPALAYA AT ALAMANG (BITTER GOURD and DRIED TINY SHRIMPS)

TAGALOG VERSION!

“AMPALAYA AT ALAMANG= Isang lutuin na kayang-kaya ng bulsa. Aking inaalay sa kapitbahay na kanyang itinanong sa akin nang kami’y magkita sa pamilihan ng bayan. Siya ay isang masugid na taga subaybay ng aking mga “LUTUING BAHAY” sa youtube. At minsan ako ay nagluto ng kare-kare ang pechay na aking isinahog ay galing sa kanya, sarili niyang tanim sa bakuran. Ayaw ipabanggit ang kanyang pangalan…….para sa aking mabuting kapit bahay…ito na ang kasagutan sayong tanong!
Inaasahan kong makatulong sa iyo ito kahit papaano.”

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COOKING VEGGIES VOLUME1

YOU NEED…….

MGA SANGKAP:
* 3 piraso na maliliit na ampalaya
* 2 itlog
* 1 tasang pinatuyong alamang
* asin at pamienta
* 3 kutsarang mantikang halaman
* 1 sibuyas
* 2 kamatis
* 3 butil na bawang

HOW TO…….

SAUTEED EGGPLANT IN SCRAMBLED EGG

Onother way to get rid of left-over food!
This was the left over from my “Ginisang Talong” or Sauteed Eggplant. To be housewifely again, this was the kids lunch yesterday. Nobody complains about it, I think they liked it. Otherwise there would be some left over again.

YOU NEED…….

* a bowl of left-over sauteed eggplant
* 2 tbsps. vegetable oil
* 5 pcs. eggs, beaten
* powder garlic or fresh ones
* 1 tsp. salt
* 2 tbsps. vegetables oil

HOW TO…….

—Heat a pan, while heating beat the eggs wit salt and powder garlic. Smashed the eggplant with spoon.

—Heat the left-over sauted eggplant in a pan with vegetable oil, turning carefully until done to the desired degree.

—Add beaten eggs, cook over lower heat until eggs is done. Serve with rice,

MY PUMPKIN-PINAKBET

Pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae which also includes gourds.

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COOKING VEGGIES VOLUME1

Inspite of their name, winter squash and pumpkins are a warm weather crop, but called winter because they can be stored well into and through the winter. There are four species of winter squash with pumpkin varieties in all them. The difference between winter squash and pumpkins is more culinary than botanical; winter squash have a finer texture and milder flavor, pumpkins have a somewhat coarse, stronger flavor and are generally orange in color. A squash/pumpkin vine can set several fruit before ripening all at the same time.

YOU NEED…….

* 1/4 head of Pumpkin
* about 250 g pork meat
* 12 pcs. Okra
* 8 pcs. small eggplants
* 1 bunch string bean (sitaw)
* 2 pcs. small bitter melon (ampalaya)
* 1 onion, sliced
* 4 cloves garlic, minced
* 2 pcs. tomatoes, sliced
* alamang guisado for seasoning (sauted small shrimps) Bottled
* some vegetable oil

HOW TO…….

VEGGIES WITH SOUR CREAM

Oh my gulay! Sour cream instead of coconut cream? Who would’ve thought it would go well with those veggies?

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COOKING VEGGIES VOLUME1

Onother experimental of mine…….I thought I cooked too much and we’d have enough leftovers for dinner. I was wrong!
The kids love it.

YOU NEED…….

Makes 4 servings
* 250 g Pork belly, cut into cubes
* 1/4 head of Squash, cut into cubes
* 15 pcs. small Okra, cut into thirds
* 8-10 pcs. Eggplants, small ones and sliced
* 4 cloves Garlic, crushed and peeled
* 1 Onion, sliced thinly
* 1 pc. Tomatoes, diced
* Fish sauce or patis
* 1 cup of Sour Cream
* 3 tbsps. vegetable oil

HOW TO…….

SAUTEED CABBAGE (BUDGET RECIPE)

Yes, cabbage (REPOLYO) when purchased in season, is both cheap and healthy. It is a great source of both vitamin C and fiber. My family they don’t love much this vegetable. But since school time again, I had to watch our family budget. So for budget recipe, I decided once a week I have to throw something like this on the table. No problem it was all finished!

sauteed-cabbage-budget-recipe
COOKING VEGGIES VOLUME1

YOU NEED…….

100 g Ground meat (Pork or Beef)
1/4 head Cabbage
1 Red Bell Pepper
1 red Onion
3 cloves Garlic
1 Tomatoe
2 1/2 tsps. vegetable broth powder or broth cube to taste
3 tbsps. Butter
some Water

HOW TO…….

BUTTERED VEGETABLES

Buttered herb-meaning butter with herbs, I used for sauteing the vegetables in this dish.
This is my side dish for Buttered Pork with Potatoe wedges!

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COOKING VEGGIES VOLUME1

YOU NEED…….

* 50 g Butter Herb
* Salt and Pepper
* 2 tbsps. of Rama Cuilinese
* 2 pcs. medium-sized Zucchini, quartered and sliced
* 250 g Green beans
* 2 pcs. Green bell pepper
* 1 big Carrot

HOW TO…….

SAUTEED GREEN BEANS

Green beans, French beans or runner beans are the unripe fruit of any kind of bean, including the yardlong bean, the hyacinth bean, the winged bean, and especially the common bean (Phaseolus vulgaris), whose pods are also usually called string beans in the northeastern United States, but can also go by snap beans. Green bean varieties have been bred especially for the fleshiness, flavor, or sweetness of their pods. Haricots verts, French for “green beans,” may refer to a longer, thinner type of green beans than the typical, American green beans.

SAUTEING—is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking.

YOU NEED…….

* 500 g Green Beans
* 250 g Pork Bellysome Canola oil
* 3 pcs. Tomatoes
* 5 cloves Garlic
* 1 Onion
* Salt and Mammita powder or broth cube

HOW TO…….

CAULIFLOWER

Cauliflower is nutritious, and may be eaten cooked, raw or pickled.  A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer.  Cooking Cauliflower can be roasted, boiled, fried, steamed or eaten raw.  Low carb dieters can use cauliflower as a reasonable substitute for potatoes for while they can produce a similar texture, or mouth feel, they lack the starch of potatoes.

YOU NEED…….

* 1 head Cauliflower
* some bread crumbs
* some water
* some butter
* some salt

HOW TO…….

AMPALAYA OMELETTE (BITTER GOURD OMELETTE)

My version of ampalaya omelette!   It is prepared in various dishes in the Philippines, where it is known as Ampalaya. Ampalaya may also be stir-fried with ground beef and oyster sauce, or with eggs and diced tomatoe.
A very popular dish from the Ilocos region of the Philippines, pinakbet, consists mainly of bitter melon, eggplant, okra, string beans, tomatoes, and other various regional vegetables stewed with a little bagoong-based stock.
The leaves may also be eaten as greens; in the Philippines, they are called “dahon ng ampalaya”.

YOU NEED…….

* 2 pcs. small Ampalaya (Bitter Melon)
* 1 Onion sliced
* pound Garlic
* sliced Tomatoe
* 3 pcs. beaten eggs
* 3 tbsps. olive oil
* salt and pepper

HOW TO…….

PORK MEAT

PORK MEAT SORTI

NECK of PORK with BUTTERED VEGETABLES RICE AND CHILLIS a la PINAKBET

Another invention and experiment of mine, inspired by my late tante Mitzi!
Tante Mitzi (aunt), an Austrian which was my surrogate mother here in Vienna since 1987. Who brought me by with everything particularly living in Vienna, lifestyle and culture which includes eating, cooking drink and dine. Remembering those days with her…I miss her so much:(

Here is my chillis a la pinakbet our viand, hubby and I. A la pinakbet because it is mixed vegetables like yellow beans, eggplant, ampalaya, thin chillis and pork cooked with anchovy sauce.

YOU NEED…..

YIELDS 4 PERSONS:
FOR NECK of PORK & BUTTERED VEGETABLES RICE:
*4 pcs. Neck of Pork
* some vegetables oil
* Uncle Ben’s Rice, about 2 cups
* some Butter
* vegetables like green peas, cauliflower, carrots and mais (corn kernels)
* some Herbs
* Salt

FOR CHILLIS a la PINAKBET:
* Yellow Beans
* 1 Eggplant
* 1 Ampalaya (Bitter Melon)
* Chillis, thin long ones (sweet)
* some Vegetables Oil
* Anchovy Sauce
* 1 Onion
* a thumbe-sized Ginger, sliced
* some water

HOW TO…….

PORK CUTLET IN BBQ SAUCE

The sauce which I used for marinating my pork BBQ is the one I used here as a sauce. I simply fry first the cutlet and then pour in the sauce and cover it. I let it boil then turned the heat down into medium until the cutlet was so tender and the sauce thickened.

YOU NEED…….

YIELDS 4 PERSONS:
* 4 pcs. Pork Cutlet
* some Vegetable Oil for frying cutlet

FOR THE SAUCE:
* 1/2 tsp. powdered Coriander
* Mamasita’s BBQ marinate
* 1/2 cup Sprite or 7Up
* Salt and fresh ground Pepper
* brown Sugar
* 3 cloves Garlic, peeled and crushed
* 3 tbsp. Vegetable Oil
* Lemon juice
* 2 tbsp. Vinegar
* 4 tbsp. Ketchup

HOW TO…….

Constant basting with this lively sauce ensures moist chops and plenty of flavor. Warm plain rice with mix salad is the natural accompaniment.

PORK BELLY with CUMIN SEEDS and GARLIC

👩‍🍳My hubby’s favorite. He sometimes cook this with sauerkraut (pickled cabbage). Viand for today serve with tomato salad and rice. Kids are in school, surely, when they come back home too hungry. No breakfast today before they went to school. It’s already one o’ clock pm…son is back lunch is not ready…hehehehe…but with the help of my turbo broiler, rice cooker and preparing tomato salad for maybe about after 1 hour lunch will be ready. Meaning we gonna have it at 2pm…which is typical lunchtime at home.

About my tomato salad, nothing special for this, simply I mixed tomatoes, onion, chopped chive, chili peppers, salt and pepper and for dressing I used Italian herbs dressing from Knorr. And that’s it. 😉

YOU NEED…….

* 1 kg Pork Belly
* 1 whole Garlic, minced
* Caraway seeds
* 3 tbsp. Vegetable oil
* Salt and Fresh ground Pepper

HOW TO…….

PORK MEAT IN SAUERKRAUT

Another request of my daughter…
Tasteful, satisfying and economical meat court. Prescription for the simple preparation of a dentigerous herb meat. take it from me baby 😛
Serve with potatoe dumplings or bread!…..No rice…lol…

YOU NEED…….

* 1/4 kg Onion
* 2 tbsps. Vegetable Oil
* 1/2 kg Pork ombro or neck
* 1 – 2 tbsps. Paprika powder (sweet)
* 1/4 Liter Water
* 1/2 tsp. Caraway seeds
* 3 Bay Leaves
* 2 – 3 cloves Garlic
* 1 tsp. Majoram
* 2 pcs. broth Cube(or Salt)
* 1/2 kg Sauerkraut
* 10 pcs.. Juniper Berries
* 1 – 2 pcs. shredded Potatoes
* a little bit Flour
* chopped Parsley
* 1 Cream Fraiche

HOW TO…….

* Cut the meat in approx. 2 – 2 1/2 cm large cubes. Onion peeled, cut thinly sliced. Then onion in a flat pot in the oil saute glassily. Add the meat cubes and with that onion toast briefly.

* The Paprika powder strew-over, briefly mix and with the water up-pour. This is optional, a part of the noble-sweet Paprika powder can be replaced also by sharp, makes that herb meat spicier.
Note: the Paprika only briefly roast along, otherwise it becomes bitter!

* Now caraway seeds, bay leaves, garlic (crushed or chopped), Majoram and the broth cube (or salt) add and approx. 20 minutes cooking or until meat is done covered.

* Now dripped off sauerkraut and the juniper berries add and after boiling up at low heat and cover and continue cooking. Add water in between if necessary.

* Then 5 min. before end of cooking time add shredded potatoes and some flour to bind the mixture. Possibly something with flour make dust. Possibly something Crème fraîche on top and the chopped parsley before serving strew over (if one likes).

CUTLET-MARINATED WITH HERBS

Hello!…so ito na yong kapares ng aking “SUMMER VEGETABLES FRIED RICE”, na naging pananghalian naming mag-iina noong nakarang Wenesday. At “PUMPKIN CREAM SOUP” naman ang naging paunang laman ng tiyan!
Huwag ninyo akong tanungin kung ano ang naging panghimagas, dahil hiniwang hinog na PAPAYA ang naging pansara ng pananghalian. Kahit may kamahalan na nabili ko sa MERKUR Supermarket dito sa kapitabahay, ay pikit mata kong binili sa kagustuhang makakain ng papaya. Samantalang sa Pilipinas ay pinipitas lang ng aking kabiyak sa kapitbahay…hehehe…

The standard mixture typically contains savory, fennel, basil, and thyme flowers and other herbs. The proportions vary by manufacturer. Here I used the product of “GUSTO”. Thyme usually dominates the taste produced by the herb mixture. Lavender is only added in American mixes but is not used in French traditional mixes.

Herbes de Provence are used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete.

YOU NEED…….

* 4 pcs. Cutlet (Pork)
* Herbs de Provence
* 1 Onion
* 1 whole Garlic, chopped
* Salt
* Vegetable Oil

HOW TO…….

My EASY TOCINO-MAMA SITA’S

Tocino or tosino is a cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used. It is often reddish in color and has a sweetish taste. Its name is derived from the Spanish word tocino, which is used to describe bacon or cured meat.

YOU NEED…….

* 3 cups Kasim (pork shoulder), cut into 1/4″ thick slices
* 1 pouch Mama Sita’s Tocino (Marinating) Mix
* some Vegetable oil for frying

HOW TO…….

*1.) Sprinkle Mama Sita’s Tocino (Marinating) Mix evenly over the pork. Mix thoroughly for at least 5 minutes. For better results, let stand for 1 hour.

*2.) Place meat slices on lightly greased, very hot grill. Cook one side at a time.

*3.) For the traditional way of cooking tocino: Place meat in a frying pan and pour just enough water to cover the meat. Cook over medium heat until the fat is rendered and fry in its own fat. The other way around since I pound it, meat is thin and tender by cooking, I just fried it.

MY VERSION OF PATA TIM

I love my PATA TIM very much. Cooking it really gave me the appetite to eat more and more. This dish that I cannot miss…..”my Pata Tim”. It is huge but it was so soft and very tender. What made it more luscious is the sauce. It perfectly blended with the pork.

What do you understand about PATA TIM?
Not to be confuse with Pata Hamonado, Paksiw na Pata and Humba!
These are four different dishes at all!

PATA TIM – it is a dish of pork hock braised in a sweet-salty sauce and slow cooked until the meat is literally falling off the bones. Traditionally served with steamed sweet buns (cua pao), it is also eaten with rice.

With this blog, I feel like rushing to the place where I used to buy the pata and have it with my summer fried rice. Just one tip, never eat this everyday because you should also take care of your heart and maintain a good cholesterol level. Why? So you can eat this occasionally without hesitation.

YOU NEED…….

* 1 whole pork hock (Pata), about more than a 1 kg
* 1/2 cup of dark Soy sauce
* 1/8 cup of Honey
* 1 tsp. dried Oregano
* 2 bay leaves
* 1 whole Garlic
* 2 thumb-sized piece of Ginger, sliced thinly
* 1 red Onion, cut in halves
* 1 tbsp. peppercorns
* 1 Carrot
* a bunch of Pechay
* 1 tbsp. Sesame seed oil
* Salt
* 1/2 a cup of water
* 1 cup of rice wine or 1/2 cup of vinegar (optional) If you prefer with wine or vinegar, me I don’t!

HOW TO…….

—10 minutes before, start making the braising sauce. Pour the half part of water and honey in a pot just large enough to hold the pork hock. Add the salt and boil. Lower the heat and simmer until the mixture starts to turn syrupy. Add the soy sauce and rice wine if you prefer with wine or vinegar.

—Lower the pork into the sauce. Add the bay leaves, peppercorns, garlic, ginger and onion. If the sauce does not come up to 1/2 of the height of the pork hock, add water. Simmer for 2 to 2-1/2 hours, turning the pork hock over every 30 minutes or one time.

—Check the liquid after an hour and add more soy sauce if necessary (or salt if you don’t want your braised pork hock to turn too dark). If too little is left, add a cup or so of water. Do not, however, add more water during the last hour of cooking to make sure that the sauce thickens and do not acquire a soupy texture.

—Blanch the carrot and pechay in the sauce.

—When the pork is done, carefully transfer to a serving bowl. Arrange the blanched vegetables around it. Strain the sauce and pour over the pork. Heat the sesame seed oil until smoking and drizzle over the pork.

DINUGUAN (PORK BLOOD STEW)

Dinuguan comes from the word dugo, or blood.Pork Dinuguan (also called dinardaraan in Ilocano, or pork blood stew in English) is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.Dinuguan is often served with white rice or a Filipino rice cake called puto. This dish is so named bacause the sauce is made with the blood of a freshly-slaughtered pig. Traditionally cooked using a mixture of pork belly meat and pork entrails, my version should make the not-too-adventurous less squeamish. This is a very delicious dish, really. I can only ask that for those reading about dinuguan for the first time, try it first before passing judgment.

YOU NEED…….

* 1 kg pork belly
* 6 cups pig’s blood
* 3 pcs. chilli peppers
* 4 bay leaves
* 1 head garlic, crushed and minced
* a thumb-sized piece ginger, minced
* 2 onions, halved and sliced thinly
* 1 tsp. sinigang sampalok mix
* 2 cubes knorr
* 3 tbsps. olive oil
* 5 tbsps. vinegar
* some salt and pepper
* some water

HOW TO…….

1.) In a bowl, place the pig’s blood, add salt and vinegar, and mix.

2.) Heat a heavy casserole or wok. Pour in olive oil. Sate onion, garlic and ginger. Add the pork pieces and cook over high heat until the edges of the pork start to brown. Add chilli pepper, bay leaves, sinigang sampalok mix, 2 cubes knorr, salt and pepper and pour in some water cover, bring to a boil, when it boils, lower the heat and simmer for 30 minutes until the pork is tender.

3.) When the pork is tender and most of the liquid has evaporated, pour in the blood. Bring to a boil. Cook over medium heat stirring, for about 5 minutes. Add more salt if necessary. Serve the dinuguan hot with puto or steamed rice. ENJOY!!!

MY PATA HAMONADO

Hamonado usually any meat dish that is cooked much like a ham or pork sweetened in pineapple sauce or orange juice. Pork may be cooked from fresh meat or cured over time. Cured meat products include ham and bacon.
I used the syrup from the canned peaches and canned fruit cocktail. While most hamonado recipes call for pineapple juice, I decided to do it according to my family’s preferences.

In Filipino cuisine, pata refers to the leg and the trotters of the pork. Trotters – Both the front and hind trotters can be cooked and eaten.

YOU NEED…….

* 1 Pork Pata
* 1 canned of Peach Syrup
* 1 canned of fruit Cocktail Syrup
* 3/4 cup of Dark Soy sauce
* some peppercorns
* 2 bay leaf
* 1 cinnamon stick
* 1 tbsp. of toasted sesame seeds
* 1/2 tsp. of sesame seed oil

HOW TO…….

—In a casserole place pata mix together with fruit syrups, soy sauce, cinnamon stick, bay leaf, pepper corns and some water, cook over low heat until very tender. If you will cook it in a pressure cooker much less time, much better. Add water right away before coking. To avoid thinning the sauce, add only about half a cup of water at a time if necessary.

—You can toast sesame seeds with or without oil. Serve it with some sauce over the meat. Drizzle with sesame seed oil and sprinkle with toasted sesame seeds.

WHITE BEANS WITH PORK

Inspired by my mother in-law. This is one of her dish which she always prepare during the time we visited her in Ilocos Sur. Looking forward to see her soon! “We love you INANG!”

YOU NEED…….

* 500 g pork meat
* 800 g white beans in can, drained
* 1 onion, sliced
* 1 tomatoe, sliced
* 2 cloves garlic, can be peeled and crushed only
* 3 tbsps. Anchovy sauce (bagoong isda)

HOW TO…….

MEAT-RICE

Tip of the WEEK!
To thicken curry and make it creamier without adding more coconut milk, pounded cashew nuts can be used!
FROM KNORR…

Hello everyone, how was your HOLIDAY SEASON doing?
Hope you had a joyful christmas celebration.
Today is the start of my KNORR SERIES of cooking. I hope this can help you in your daily cooking adventure, just like me 😉

The Knorr line of products includes an extensive range of delicious soups, side dishes, classic sauces, seasonings, gravies, broth, bouillon and frozen entrees.
Today’s lunch meat-rice, meaning rice and pork meat. A specialty of Austrian kitchen. Maybe originated from Hungary or Serbia.

Main ingredients are rice, pork meat, onion, garlic, salt and pepper to taste, paprika powder, caraway, oil, and grated chees. Since I used the Knorr base so I don’t need all of these ingredients. Just rice and pork meat.
I served it with cucumber in yoghurt as side dish. GUTEN APPETIT :pump-v_v:

YOU NEED…….

* 1 Pouch of Knorr Serbisches Meat-Rice
* 250 g Pork meat
* 150 g rice
* 3 tbsps. Vegetable oil

HOW TO…….

** 250 g pork meat cut into cubes, heat oil in a pan add pork meat until pork is brown on both sides.

** With 1/2 Liter water pour in, add 1 pouch knorr and 150 g rice. Stir and cook.

** Lower the heat or fire cover and cook for 20 to 25 minutes.

My PORK BBQ

Barbecue or barbeque with abbreviations BBQ, Bar-B-Q arbecue or barbeque with abbreviations BBQ, Bar-B-Q is a method for cooking food, often meat, like pork and chicken. Barbecue is usually cooked in an outdoor environment heated by the smoke of wood or charcoal. Using Mama Sita’s BBQ Marinade. This time because it is too cold outside, hubby did it for me and I wasn’t able to make a video while he did it. But it is all done and we have it. Have a try with this recipe for sure you will love it it. Thanks for watching and please don’t forget to subscribe to my YOUTUBE Channel.

YOU NEED…….

* Bamboo Sticks
* 2.5kg pork shoulder
* 4tbsps Mustard
* 100g Ketchup
* 6tbsps Calamansi juice
* 200g or half a bottle of MAMASITA’S BBQ MARINADE
* 10g Ground pepper/ 20g Chimichurri
* 1 head of garlic, crushed and peeled
* some Salt/ 100ml Canola oil
* 4tbsps Erythritol (or Sugar) I used Erythritol instead of sugar good for diabetic
* Hubby used charcoal griller

HOW TO…….

* Mix all together. Overnight in marinade.

* Then with bammboo sticks and grill it!

PORK IN SAUERKRAUT

This is a recipe that is similar to the Austrian sauerkraut with pork meat but was modified by me. I prefer the sauerkraut which you can buy from any Supermarket here. I always serve this with bread dumplings and cook with cubes of bacon, as what my hubby loves to have it.

I cooked it using 1 pouch of Mama Sita’s Menudo mix for seasong aside from salt. First saute onion and bacon which is cut into cubes. Then the pork meat and some water. Cover and let it boil until pork meat is tender. Then add sauerkraut, salt and 2 tbsps. paprika powder. pour the 1 pouch of Mama Sita’s Menudo mix to complete the taste. Cover and simmer until the sauce is thicken. You can also add some caraway seeds if you wish too as what many austrian do. It’s a kind of austrian-filo dish…hehehehe… 😛

BACON, PEPPERS AND SAUSAGES

Actually, I was planning to cook garlic-herbs and peppers. This garlic and herb sautéed bell pepper recipe can be used as an appetizer, as part of an antipasto platter, or a colorful side dish. The bell pepper strips cook up quickly, and are at their sweet and savory best paired with the garlic and herbs. This sautéed pepper recipe is a great way to enjoy this nutritious summer vegetable. But then I saw lots of bacon and small sausages in the fridge. So I changed my mind, I added the bacon and sausages and omitting the garlic and herbs. Look how it turned out…

This was our Brunch with the kids. My daughter she wanted it with toast or any white bread. My son and I we ate it with brown bread. I love it if my experiment in the kitchen works!

YOU NEED…….

* 200 g Bacon
* about 8 pcs. Sausages
* 8 pcs. (small) Green Bell Peppers
* 8 pcs. Tomatoes
* 2 pcs. Onion
* Paprika powder
* 2 tsp. Apple Vinegar
* 2 tsp. Cayenne Pepper
* 3 tbsp. Olive Oil
* Salt to taste

HOW TO…….

** Heat a large pan or skillet, pour olive oil over medium heat. Add onions, the pepper strips and tomatoes and sauté for 4-5 minutes, or until the peppers begin to soften.

** Turn down the heat to low, add salt, paprika powder, cayenne pepper and apple vinegar. Saute for 2 minutes more.

** Then add bacon and sausages toss to combine. Transfer to a bowl and allow to cool to room temperature. Toss again, adjust seasoning and serve with toasted bread if desired.

PORK MEAT-CHAMPIGNON IN YOGHURT

The idea came since my hubby cooked this with chicken fillet. So why not to try wiht pork meat also. It has a faint resemblance from Turkey kitchen anyway…
The only thing which is not in it is the tomatoes and chilli. Maybe I will show you next time about this but using beef meat instead of pork!

Now a days fresh champignon or button mushrooms is cheaper than ever. Specially if it is in season. Fresh mushrooms can be stored, unwashed, in the refrigerator for up to three days. Don’t wrap them in plastic; they’ll stay firmer placed in a single layer on a tray, and covered with a damp paper towel.
Health benefits: Unlike most other vegetables, mushrooms contain two important B vitamins―niacin and riboflavin. The shiitake is a particularly healthful mushroom, as it contains lentinan, which may help fight cancer and bolster the immune system.

Now back to this dish, with yoghurt, that makes more tastier the whole thing. I just added one yellow bell pepper and paprika powder.

YOU NEED…….

* about 500 g Pork meat, probably less fat
* 250 g Champignon or Button mushrooms
* 250 g Yoghurt
* 1 Yellow Bell Pepper
* chopped parsley
* 2 tbsps. Paprika powder
* some olive oil
* Salt to taste

HOW TO…….

LECHON KAWALI PINAKSIW!

Hello my dear readers, VIENNA TIME CHECK: 00:08 MIDNIGHT
Hay naku, bakit ba ako nagising ng alanganin ngayon, tanong ko sa aking sarili!?
Marahil siguro sa dahilang maghapon akong natulog kahapon. So ngayon heto ako kaharap ang aking Laptop at nagsusulat na naman dito para may bagong mabasa ang mga kaibigan kong matiyagang magbasa ng Blog kong ito. Marami ang nagtataka, dahil alam lahat ng mga nakakakilala sa aming mag-asawa na pareho kaming masipag tumayo sa kusina at magexperemento ng mga lutuin, pero madalas ang katanungang bakit di kami nataba na tulad ng iba!?

Marahil siguro ganito na talaga ang pangangatawan naming mag-asawa o di kaya naman talaga lang mahilig kami sa pagkain pero ang pagkain ay walang hilig sa amin!
Alin sa dalawa….mas mabuti nga di kaya maganda ang lumba-lumba!

last weekend nagluto ng Lechon kawalai si Mister at ang natira ay aking ipinaksiw, resulta…narito ang larawan at kayo na ang humusga 😛

YOU NEED…….

* left over Lechon kawali
* 1 Onion
* 3 tbsps. Vinegar
* some water
* a bottle of Mang Tomas Lechon Sauce
* 3 pcs. Bay Leaves
* some pepper corns
* salt to taste
* some vegetable oil

HOW TO…….

* Heat a casserole and add some oil. Saute a little bit the onion, then add lechon kawali, bay leaves, pepper corns, salt and water. Cover and bring to boil. Once it boils, lower the heat until the meat absorb everything then pour in vinegar and Mang Tomas lechon sauce, continue cooking. Adjust the salt to taste if necessary.
That’s it, serve with rice and ENJOY!

BLACK-EYED BEANS

Black-eyed beans have a smooth texture, pealike flavour and are good when mixed with other vegetables.
Like most beans, black-eyed beans are rich in the best sort of fiber – soluble fiber – which helps to eliminate cholesterol from the body. They are a good source of folate, potassium, copper, phosphorous and manganese. As a high-potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein which provides a healthy alternative to meat or other animal protein. Beans also contain protease inhibitors which frustrate the development of cancerous cells.
Sounds so healthy but, mixing with pork ribs sounds unhealthy…LOL… 😛

YOU NEED…….

* 350 g Black-Eyed Beans, boiled
* 250 g Pork Ribs
* 1 canned Tomatoes, preferably peeled
* 1 and 1/2 Vegetable broth cube
* 1 big onion
* some vegetables oil
* some water or soup stock if available
* salt to taste

HOW TO…….

—Heat a casserole and pour some vegetable oil maybe about 2 tbsps. Then add onion stir in until translucent, then add pork ribs continue stirring until ribs are not pink anymore.

—Add boiled black-eyed beans, vegetable broth cube, salt to taste and tomatoes. Pour in the water or soup stock just enough to cover the meat and let it boil, once it boils lower the heat cover and continue cooking until done.

—Serve hot with rice or bread. ENJOY!

PAN- FRIED STEAK with VEGGIES!

A very simple combination & quick to prepare!
the vegetables are mixture of snow peas, red bell pepper, beans sprout, leek, bamboo shoots, carrots and cabage. With different herbs and butter.

YOU NEED…….

* 4 to 5 pcs. pork steak
* some vegetable oil
* Kotanyi spices for steak
* 50g snow peas
* 1 pc. red bell pepper
* 75 g bean sprout
* some leek
* a few bamboo shoots
* mushrooms, maybe 4 to 5 pcs.
* 1 carrot
* 1/4 head cabbage

HOW TO…….

ROASTED POTATOES with BACON

As what I’ve mentioned down here, this was the recipe of my roasted potatoes with bacon that goes with the lamb’s lettuce salad. Very easy and no much work involve. With boiled potatoes makes it more easier too.

YOU NEED…….

* 300 g Boiled Potatoes, peeled & sliced
* 3 tbsps. Butter, melted
* 75 g chopped Bacon
* 1 onion, chopped
* Salt & Pepper to tase

HOW TO…….

—Heat a pan melt butter and add onion, stirn in until onion is translucent. Then add bacon and potatoes.

—Continue stirring until potatoes is heat through, add salt & pepper to taste. Serve with lamb’s lettuce salad and white bread. ENJOY!

PORK BELLY a la SISIG

This is one of my hubby’s recipe of pork belly. I called it pork belly a la “sisig”!
He used to cooked this for our two kids because they love it once for a while. Not only very thrifty for the ingredients, but also less of time for preparation. Also includes to our budget recipe. I remember before, whenever we had parties at home. this was one of their “PULUTAN”. It goes with any alcohol drinks. “Ingat lang sa cholesterol at alcohol, not good kapag palagi”. As “pang-ulam, masarap talaga siya”. So if you are interested for trying it here is the recipe…

YOU NEED…….

* 400 g Pork Belly, sliced acoording to your preference
* 1 big Red Onion, thinly sliced
* 3 to 4 tbsps. vinegar
* 1 pc. chopped finger chilli (siling labuyo), optional (this is only for both of us, because kids doesn’t want it hot)
* Salt and Pepper to taste
* some vegetable oil for frying pork belly

HOW TO…….

—Fry first the pork belly then set aside. Then cut into cubes or according to your preference.

—Add the thinly sliced red onion, season with vinegar, salt and pepper and chopped finger chilli but optional. That’s it!

BEER STEAKS

BEER FLAVORS FOOD in three ways:
bitterness from the hops, sweetness from the malt, and a yeasty bite from the fermented brew with its tenderizing enzymes.

Simple explanation; a steaks in Beer-Sour Cream Sauce (my version). I used pork steak instead of beef or veal, and serve with boiled green beans and can be with rice or bolied potatoes and white bread. My kids love it as a main dish for dinner, wherein the whole family seats all together after a long day for everybody. I served it with zucchini-misua soup to complete the whole menu. Then the kids had pudding afterwards for dessert. It’s the first time I tried to prepare this with pork steak. I usually cook it using veal steaks!
Here is the recipe if you want to try it :pump-;):

YOU NEED…….

* 4 to 5 pcs. Pork, Beef or Veal steaks
* 50 g Butter
* 4 to 1 cup of Sour Cream
* 1/16 Liter Beer
* some Pepper (powder)
* 300 g Green beans, cooked in boiling water with salt

HOW TO…….

—Heat a pan and melt some butter. Brown steaks in butter both sides until gold brown.

—The meat set aside. In the same pan pour beer and add sour cream. Season with pepper and a little bit of salt if necessary. Let it simmer until the sauce thickens.

—Then pour the sauce over the meat and immediately serve with boiled green beans. For additional side dish; can be rice or boiled potatoes with white bread.

SARCIADO PORK RIBS

SARCIADO means with sauce. For best results, use beef shoulder. Thing is, you can substitute any cut of stewing beef that you prefer but, really, my sarciado this time I used pork short ribs or baby ribs. Pinoys knows only SARCIADO if it is fried fish cooked with sauce consist of tomatoes and beaten eggs! :pump-.3.:
Just what I mentioned at the start SARCIADO means with sauce! But I do not really know how sarciado is different from afritada and mechado. These are what we learned from the Spanish colonization of the country. Mechado has the same basic sauce. Anyway, below is a photo of my cooked “PORK RIBS SARCIADO”!

YOU NEED…….

* 500 g baby pork ribs
* 500 g tomatoes or peeled canned tomatoes
* 1 can Gandules verdes or garbanzos
* 1 onion, cut into cubes
* 1 carrot, peeled and sliced
* about 400 g potatoes
* 2 tbsps. tomatoe paste
* 2 pcs. bay leaf
* 4 tbsps. olive oil
* salt and pepper

HOW TO…….

— Heat a casserple, add olive oil and fry peeled potatoes then set aside.

— In the same casserole add some more olive oil and saute onion, garlic, tomatoes and ribs flipping them over to brown both sides.

— Add carrot, gandules verdes, bay leaf and tomatoe paste , season with broth cube, salt and pepper, pour half a cup of water, cover and bring to boil. Simmer until ribs are tender.

— Add fried potatoes stir to blend together. Serve with rice.

PORK CHOP WITH GARLIC-SOUR CREAM SAUCE

I decided my pork chops would have sour cream and garlic instead of cheese and cream and I’d serve them with rice instead of pearl potatoes. This is a very simple recipe. No cutting. Just pan frying, mixing and assembling. But the result is truly gorgeous and more than good enough for a birthday party or a Christmas Eve or New Year’s eve dinner.

YOU NEED…….

* about 6 pcs. Pork chops
* 2 tbsps. Garlic flakes or 1/2 a head of thinly sliced Garlic
* 2 cups of Sour Cream
* some vegetable oil for frying
* a mixture of Paprika powder, Salt and Pepper to taste

HOW TO…….

—Simply fry pork chops in a large pan until both sides are brown. Set aside.

— Then in the same pan, saute garlic, add sour cream continue stirring until sour cream form into liquid over very low heat. Add pork chops and let it boil over medium heat.

—Once it boils, turned off the heat and let it simmer for 3 minutes. Serve with rice.

ORANGE PORK STEAK with WOK VEGGIES!

Pork steak seasoned with different herbs and salt. I browned them in butter and mix with my wok veggies then cooked them in fresh orange juice until the juice thickened. I served it with rice…hmmm…….this what I heared from everybody as they started eating…
This was dinner last night, my daughter said I had to cook it for at least once a week. I think she loves it!
After this I went sleep, Saturdays and Sundays are usually quiet days for me but not for my kitchen. Because weekends I prefer to cook than to eat outside the house. Eating in restaurants we usually do during weekdays in which we are on duties and the kids are in school. Don’t have enough time to cook. Maybe sometimes just a quick dish or Menu for everybody.

YOU NEED…….

* 4 pcs. pork steaks
* 1 big orange for orange juice
* different herbs mix with salt
* 2 tbsps. butter

FOR WOK VEGGIES:

* shittake mushrooms
* button mushrooms
* chicharo
* beansprout or togue
* leek
* carrot
* onion
* red bell pepper
* yellow bell pepper
* bamboo shoots

HOW TO…….

—Season both sides of each steak with mix herbed and salt.

—Heat the butter. Brown the steaks on both sides. Then set aside.

—Add wok vegetables and cover for 3 minute over low heat.

—Add back pork steak and pour in the orange juice and cook over medium heat until the steaks are cooked through and the sauce thickens.

—When the steaks are cooked ready for serving them. Serve hot with rice.