Another purely experiment and creation from me 🙄

Cooking pork, like with other meats, is largely determined by the cut to be cooked. Cuts from the lower leg and shoulder, where the muscles have the most exercise, are likely to be tougher and are more suited to long, slow cooking, whereas cuts from the back tend to be lean and tender, making them ideal for quick cooking.


* 5 pcs. Pork scalope
* 1 pack frozen Croquettes
* 3 pcs. Carrots
* salt
* some Cilantro or Coriander, roughly chopped
* 1 onion
* some olive oil
* 3/8 liter of water
* 1 pouch Knorr Roast Pork Sauce (ready mix)


* Let’s begin by pounding meat and season with salt and pepper.

* Heat a pan, pour some olive oil and fry meat both sides. Meanwhile peel and slice carrots, onion peel and cut into cubes, cilantro wash and roughly copped.

* In the same pan, saute onion, carrots and cilantro or coriander. Add 3/8 Liter water, cover until carrots is tender. Then dissolve the pouch of knorr roast pork sauce, stirring until the sauce thicken over medium heat. return the meat and cover for about 5 minutes.

* Meanwhile croquettes can be cook in Microwave. Just follow package instruction. serve hot with croquettes.



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.


* 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




Professionally Grilling is considered as the healthiest kind of the food preparation. But which means professionally? What is called actually healthy? Which meat is suitable best? And how does a grill party become the successful cause? On the following sides you find to answers to many questions approximately around the grill. As the grill specialist my hubby, we naturally concentrated on meat, sausage and fish, but there are also many interesting prescriptions with butcher set, vegetable and fruits. And it started always at home. Yes at home, inside the house.

So this was the start at home. Hubby tried the inihaw na horse mackerel and for the kids pork cutlet, in which shows down here 😐

Later then Grilling found the way over the ocean also into the European gardens and balcony. Also in Europe one can often state today that the grill property is put for lack of patience or expertise on a cold grill or on a just now ignited grill.

Grilling directly over the hot briquettes and the fat drips on the fire. Thus unnecessarily much smoke develops, either from the burned fat or from the ignition assistance and one gets not the best taste from the grill property. But it goes also differently and better

Grilling in the free one is fast, beautiful and the taste is different, since it brings the natural smoke taste back to the food.

Since at least one million years food is roasted over the fire. After the development of tools approximately two million years ago was controlling the fire the second large break-through for mankind.

In former times the meat was refined on hot stones and since forty thousand years is also cooking usual. Because only the heat made possible the remarkable expansion of the food note. Now meat and many plants could be detoxicated and conserved. Thus a fast increase of the population was possible.




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. 🙂

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 man’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 ‘off-fall’ 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 😛
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.   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.




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.


*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

* 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



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.


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

* 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


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


👩‍🍳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. 😉


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



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…


* 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


* 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).


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.


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



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.


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


*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.


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.


* 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!


—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 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.


* 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


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!!!


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.


* 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


—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.


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!”


* 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)



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

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:


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


** 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.


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.


* 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


* Mix all together. Overnight in marinade.

* Then with bammboo sticks and grill it!


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… 😛


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!


* 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


** 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.


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.


* 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



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 😛


* 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


* 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 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… 😛


* 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


—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!


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.


* 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



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.


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


—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!


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…


* 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


—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 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-;):


* 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


—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 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”!


* 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


— 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.


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.


* 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


—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.


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.


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


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


—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.