POULTRY

CHICKEN THIGH in COCONUT MILK

👩‍🍳Today you let your taste buds dance, because this quick chicken pan with juicy chicken, peppers and zucchini serve them all sweet, salty, bitter and sour and umami everything is represented. With coconut milk softens the hot spots, served with Basmati rice according to our preferences. Served with Basmati rice. Guten Appetit!

Chicken thighs in coconut 🥥 milk

YOU NEED…….

2pieces Thigh Fillet

1 Red Bell Pepper

1 Red Onion

1piece Scallions

1 Zucchini

some Chili 🌶 flakes

1tbsp Chinese Five Spice Powder

1tbsp Vegetable broth

400ml Coconut 🥥 milk

HOW TO…….

MEAT AND VEGETABLES

SWISS CHARD in COCONUT MILK

👩‍🍳First of all “Happy Mothers Day to all Mom way out there!” This is purely experiment, my first time to try and create this recipe and so proud to share this to you turned out so good. I added chili flakes not in video without adding the stem because I don’t want it to be soupy it is more watery with stem. If your are following my VLANG.😂 I really love eating this green leafy vegetable Swiss chard or Mangold in german.

Swiss chard or mangold in coconut milk

YOU NEED…….

1kg Swiss Chard

400ml Coconut milk

250g ground Beef

some Salt to taste

1 Onion

10g Ginger

3tbsps Rapeseed oil

HOW TO…….

SEAFOODS AND VEGETABLES

🇵🇭🇦🇹SAND SMELT FISH in COCONUT MILK with BITTER GOURD (Ährenfisch)

#mealprepforfamily #COVID19 #lockdownday2

Sand smelt fish or Ährenfisch in german. Which are small fish reproduction takes place in the spring time. The Austrian they fry it. It‘s my first time to cook this with coconut milk and I added bitter melon (Ampalaya, Karela). Next time I will try the Austrian way of cooking. If you love small or huge fish generally fish just like me, this recipe is for you.

Sand smelt fish ( Ährenfisch)

YOU NEED…….

400g Smelt fish or Ährenfisch

400ml coconut milk

Ginger a small-sized

2pc Garlic

1pc Onion

6pcs small Bitter gourd or melon (Ampalaya, Karela) from India Shop

some Salt and Pepper

HOW TO…….

Sand Smelt Fish/ Ährenfisch
FOOD

🇵🇭LEEK-TARO-SMOKE MACKEREL-SHRIMPS in COCONUT MILK

The said „Taro“ is from Tahitian. In my country-Philippines, Taro is called „Gabi“. A popular rendition of the Taro is „Laing“ which originates from the Bicol region in Southern Luzon. Here I cooked the tubers, stem or stalk, and few leaves. Seasoned with just salt not with fermented shrimp or fish Bagoong. But it is heavily spiced with red, green and orange chili’s or sili. Thank you so much for watching and please don’t forget to subscribe to my YOUTUBE CHANNEL.

Leek and Taro in coconut milk

YOU NEED…….

1kg Taro with tubers, leaves and stem or stalk

300g Leek

6pcs Spicy Chilis

some Salt to taste

1Liter Coconut Milk

1whole Smoked Mackerel flakes

500g Shrimps

some Water just enough to cook the shrimp

6 cloves Garlic

10g Ginger

4tbsp Coconut oil

HOW TO…….

SEAFOODS AND VEGETABLES

CRABS and JACKFRUIT IN COCONUT CREAM

“Alimasag” have spots and are generally smaller; alimango have a solid orange color and are bigger. There are many other varieties of crabs but these are the most common edible crabs in the Philippines. “Langka” is Jackfruit. this is also one of my late nanay’s recipe.

YOU NEED…….

* 250 g Jackfruit in can
* 2 pcs. Siling haba (variety of chilli peppers)
* 1 tbsp. of finely minced garlic
* 1 onion diced
* 3 pcs. tomatoes, diced
* a thumb-sized of ginger julienned
* 250 ml coconut cream (in tetra pack)
* 2 tbsps. vegetable oil
* 1 tbsp. of chopped onion leaves
* 2 to 3 tsps. shrimps paste (bagoong alamang guisado)

HOW TO…….

Watch the Video!

SEAFOODS AND VEGETABLES

GINATAANG SANTOL

I was inspired by kuya Andy (brother in christ, my MS-HFC family) who gave me this Santol flew with him all the way here in Vienna from the Philippines. He adviced just add garlic and ligo sardines the red one and that’s it. Was my first time try to cook this and I’m happy:)

YOU NEED…….

* 1can or 400ml Coconut Milk
* 1can Ligo Sardines red one
* 4 cloves Garlic, peeled and finely chopped
* 3tbsps. Olive oil or Canola Oil
* 150g Santol
* Salt and Pepper

HOW TO…….

* Heat a small sauce pan, add oil and saute garlic, sardines and santol. You can add a little bit water just good enough to have a sauce if you preffer. Season with salt and pepper and that’s it!

SEAFOODS AND VEGETABLES

RADISH AND SHRIMPS IN COCONUT MILK

Radishes are the “bridesmaids” of vegetables. Always a garnish, never a dish. Well, with this recipe of mine I hope will help you to give an idea and great recipe like this one, hope to change all that!

YOU NEED…….

Makes 4-6 Servings

1 medium-sized White Radish, halved and sliced thinly
6 cups Shrimps, marinated for 15 minutes
1 pouch Mama Sita’s Caldereta Mix (for marinating shrimps)
1 tbsp Olive oil
1 tbsp Garlic, crushed
1 pc Onion. Sliced
2 cups Coconut Milk or 400ml
3 pcs long Green pepper

HOW TO…….

—Remove head and shell of prawns. Devein and leave tails on.

—Pour coconut milk in a casserole, let it boil.

—Sauté onion and garlic in olive oil. Then pour in coconut milk. Add green pepper and radish, cover.

—When it starts boiling, add marinated shrimps.

—Stir-fry shrimps until change in color. Serve with rice.

PORK MEAT

PORK MEAT AND PESTO IN COCO CREAM

This entry was transfered from my old BLOG which I updated on 19th of January 2010!
After two weeks of hectic schedules and straight night duty, I don’t even get to my kitchen to cook something exotic. But yesterday, I really made it. It was a stew with my home made pesto in coconut cream . That was one great dinner. Strange as the combination may seem, everything just blended together wonderfully. Everybody would have nothing to complain about. I think this is the real satisfaction of taste.
Try it. You’ll never believe how good it tastes, and smells, until you do. 🙂

YOU NEED…….

* 500 g Porkloin, thinly sliced
* 250 g Button mushrooms, washed and halve
* 3 pcs. Large Tomatoes, diced
* 1 pc. Oion, roughly sliced
* 3 cloves garlic
* 3 tbsps. coconut cream
* 3 tbps. my hommade Pesto (see entry of my HOMEMADE PESTO)
* 3 tb sps. olive oil or vegetables oil
* salt and pepper
* some chopped Parsley for garnishing

HOW TO…….

—Heat some vegetable oil in a casserole or shallow cooking pan. Saute the onion, garlic, and tomatoes just until the tomatoes starts to render color. Add the pork meat and cook, stirring until meat is not pink anymore.

— Pour in the coconut cream and add the pesto. Stir to blend well. Lower the heat and simmer, uncovered, for a few minutes or until almost dry. Taste and season with salt and pepper.