PORK MEAT

My CRACKLING BACK FAT CHICHARRON

👩‍🍳Hi everyone! Welcome to iCookiTravel Blog. I’m Dolly a Filipino expat in Vienna. Mostly about my home cooked meals, my travel, my dogs and all other things that make me happy. Try this back fat crackling chicharron with a “guilty pleasure”! Why? Because if you are suffering from Diabetes, fatty liver and hypertension this is not for you. Not for me either, but for family of course for their snack. This was the fat that I removed from the meat I prepared for BBQ last weekend. I decided to make chicharron out of it the reason why I did not get rid of it. 👩‍🍳Thank you so much for watching and reading, please don’t forget to like, share and subscribe for more Recipe around the Globe and Eating as Medicine.

My homemade back fat crackling chicharron

YOU NEED…….

800g Pork skin

Salt 🧂

Vegetable Oil

HOW TO…….

BAKING AND DESSERT

GINATAANG BAYABAS/ GUAVA in COCONUT MILK

This recipe is from my late uncle from Bicol who inspired me to try it. These two versions are totally different. The first one I added small potatoes, tapioca pearl, banana, corn kernels with brown sugar and bata de coco of course cooked in coconut milk. While the other one is more on guava pure guava with ginger, salt and brown sugar but not too sweet. Then I ate it with cold rice, the way my uncle used to eat it served as viand for him. But for me, I love my version as a dessert or for in-between not as viand.

My ginataang bayabas or Guavas in coconut milk

YOU NEED…….

6pcs. Guava, ripe without seeds and skin (peeled)

250g small Potatoes 🥔

400ml Coconut Milk

Brown Sugar

Some Salt

Thumb-sized Ginger

200g Tapioca Pearl

3pcs. Banana

1can Corn Kernels

1glass Nata de Coco

half teaspoon Food Color, Orange (optional)

HOW TO…….

FOOD

PANGASIUS STEAK and GINATAANG KALABASA at SITAW (Squash and String Beans in Coconut Milk)

In this recipe, a fish classic shows itself in a completely different shell! Pangasius in Coconut flour with dried thyme breaded is a delicious and easy variation. Served with squash and string beans cooked in coconut milk a very Filipino combination of the dish. This was our dinner last night.

Pangasius steak and squash with string beans in coconut milk

YOU NEED…….

5pcs. Pangasius Steak

some Coconut Flour

some Salt 🧂

some dried Thyme

Vegetable Oil for frying and sautéing

100g Pork Belly

1 whole head Squash

A bunch more of String Beans, Sitaw in Tagalog

2tbsps Shrimps 🦐 paste, sautéed or Bagoong gisado

400ml Coconut Milk

Fish Sauce or Patis to adjust the taste if needed

1Red Onion

Garlic 🧄

Ginger

HOW TO…….

FOOD

CAULIFLOWER SOUP with SMOKED TROUT

👩‍🍳It‘s time again for a really delicious soup! You don’t want to say no to all of the harvested cauliflower cream soup, which is refined with cream fresh and nutmeg and served with delicious smoked trout fillet? Just! Good for cold weather like today. Served with spelt bread.

My cauliflower soup with smoked trout

YOU NEED…….

1 head Cauliflower

Scallions

1 Onion 🧅

some Vegetable Broth

1 pack Smoked Trout

1 Cup Cream Fraiche

some Nutmeg

Salt 🧂 and Pepper

Olive Oil

HOW TO…….

BAKING AND DESSERT

TAPIOCA PEARL in COCONUT MILK or “GINATAANG SAGO”

👩‍🍳Here I cooked tapioca pearl in coconut milk with corn kernels, small potatoes, banana and added sugar and purple yam extract to have a purple colour as a sweet tooth for today. It’s been a while seen I prepared this sweetened tapioca pearl. Tapioca or tapioca starch is an almost tasteless starch that is made from the processed and dried cassava root. … Tapioca can be used as an ingredient in cooking, similar to potato or corn starch or sago. As we all know, Tapioca pearls are made from the starch of manioc, the roots of a shrub that was originally native to South or Central America. The raw pearls must be cooked before consumption. In about 30 minutes, they will take on a clear, jelly-like consistency. Tapioca pearls are made from the starch of manioc, the roots of a shrub that was originally native to South or Central America. The raw pearls must be cooked before consumption. In about 30 minutes, they will take on a clear, jelly-like consistency.

Tapioca Pearl in coconut milk or Ginataang sago

YOU NEED…….

200g Tapioca Pearl

3pieces Banana 🍌

1glass of Nata de Coco

1can of Corn 🌽 Kernels

Some Sugar

8pieces of small Potatoes 🥔

400ml Coconut 🥥 Milk

Few drops of Purple Yam Extract

HOW TO…….

PORK MEAT

PORK BELLY BULGOGI with DAIKON

If you notice Bulgogi is one among my favorite from Korean cuisine. So easy to follow and you can buy this ready-made bulgogi marinade from Korean shop. But next time when I make the spicy version of this I will show you my homemade bulgogi marinade. Here daikon and zucchini as a side dish. Served with white rice as usual. Jal mug get sum ni da!

My Pork belly Bulgogi with Daikon

What is “Daikon-Rettich”? Winter radish is a mild tasting giant radish from east asia. It is a cultivated form of the garden radish. There are many different varieties of winter radish.

YOU NEED…….

800g Pork Belly

Half a Cup of Bulgogi Marrinade

A whole head Garlic 🧄

Drizzled of Sesame Seeds Oil

3pcs Scallions

1pc Radish or Daikon

1tbsp Linseed Oil

1pc Zucchini

Some Salt 🧂

Served with rice

HOW TO…….

BEEF MEAT

BEEF STEW with BANANA BLOSSOM in COCONUT MILK

My second time to cook this dish. That was 2017 the first and the last time I tried to cook this. Inspired by my hubby during his birthday. I got told that eating foods rich in potassium like yellow bananas and banana flower will maintain a normal level of sodium in the blood and thus reduce and maintain a normal or near to normal blood pressure among hypertensive individuals like me. Next time I‘ll show you my version of „Ginataang Puso ng Saging with Shrimps“ in english Banana Blossom with Shrimps 🦐 in Coconut Milk. Stay tuned for it.

Maybe you like this also:⬇️

https://icookitravel.com/2017/09/08/beef-stew-in-coconut-milk-with-banana-heart/

My Beef stew with banana blossom in coconut milk

YOU NEED…….

500g Beef meat, you can add the one with bones, also gives more taste.

1 whole Banana heart

400ml Coconut Milk

1 Lemon for Lemon Juice

4 cloves Garlic

1 Beef Broth Cube

1 Liter of Water for boiling and make everything tender. I used pressure cooker.

1 Red Onion

Ginger about thumb-sized or more

Fish Sauce or Patis to taste

HOW TO…….

FOOD

COUSCOUS SALAD with EGGPLANT 🍆 CREAM GOAT CHEESE

I am not surprised that the eggplant is used in so many recipes in oriental cuisine. It‘s rich in nutrients and can be prepared in many ways. Here it is refined with Ras el-Hanout and baked before it is served on couscous beds and with promegranate, creamy goat cheese and walnuts. The fresh dressing with mint rounds off the meal. „Ras el-Hanout“ means a spice mix found in varying forms in Tunisia 🇹🇳 Algeria 🇩🇿 and Morocco 🇲🇦. The name in Arabic means „head of the shop“ and implies a mixture of the best spices the seller has to offer. Such as pimento, turmeric, coriander and cinnamon.

Couscous salad with eggplant and cream goat cheese

YOU NEED…….

3pieces Eggplant 🍆

1 Pack of Ras-El-Hanout spice

200g Couscous

Haft of Cucumber 🥒

10g of fresh Parsley and Mint

2pieces Scallions

1 Lemon 🍋

a handful chopped Walnuts

1 Pomegranate

1 pack Cream Goat Cheese

Olive Oil

Salt 🧂

Lemon 🍋 zest

HOW TO…….

POULTRY

SPICY BAKED CHICKEN WINGS

Try this spicy marinated chicken wings. The whole family will love these caramelized chicken wings. This recipe is very easy to make. Chicken is easy and affordable, I‘m always trying to come up with new ways to make it more interesting for my family and for myself. Marinated for four hours or more than bake them in a 400F oven until cooked through. This should take about 45 minutes.

Spicy baked Chicken wings

YOU NEED…….

Yields 6 to 8 Persons

2kg Chicken Wings

some Black Pepper

some Chili flakes

50g Tomato paste

1 whole head Garlic 🧄

1tbsp Spicy Chili 🌶 Sauce

3tbsps Brown Sugar for 2kg Chicken Wings

1tbsp Honey 🍯

Salt 🧂

HOW TO…….

PASTA AND PIZZA

LINGUINE in PALABOK SAUCE

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

Linguine in palabok sauce

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

YOU NEED…….

500g Linguine

2 small Octopus🐙, boiled

1 smoked Mackerel, flakes

225g Shrimps 🍤

750g Mussels

some Fish Sauce or Patis

some Olive Oil

Salt 🧂 to adjust the taste

3 packs of Mama Sita‘s Palabok Sauce

A handful crunchy fried Onions 🧅

Scallions

Lemon 🍋 sliced

6 Boiled Eggs 🥚

HOW TO…….