👩🍳How healthy is pointed cabbage? In german “Spitzkraut” or in Tagalog “matulis na repolyo”. Healthy and low in calories. Since it contains a lot of fibre, it stimulates digestion. In addition, pointed cabbage contains a lot of so-called ascorbigen, which is converted into vitamin C during cooking. With only 20 kilocalories per 100 grams, it is also – like all types of cabbage – very low in calories. The reason why we love this type of cabbage here. Especially, my hubby, use add it in “Bulalo”, “Nilagang Karne” (Boiled Meat) or even in “sinigang na buto-buto” (Bones in sour soup). Me I love to make a salad out of it during summertime. Pointed cabbage is related to white cabbage but tastes much better. It owes its name to its shape the pointed cabbage grows pointed at the top. Today I added to glass noodle or Sotanghon mix with Udon noodle Japanese style.
👩🍳Vegetable recipes include countless dishes and dishes – they all have one thing in common if prepared ideally they are rich in vitamins and, above all, healthy. Today’s meal prepping vegetables with mushrooms from the forest. I added shrimps seasoned with anchovy sauce. The soup broth that I cooked today is from ribs bones infused with vegetables and the rest of my mushrooms from the forest. We also got some fruits. What a meal prepping time that I enjoyed in my kitchen. As always one of my happy places in this world.
JAPCHAE is a sweet and savory stir-fried glass noodles with assorted vegetables. Here with Pak Choi, Chinese cabbage, carrots and sautéed minced beef with zucchini and mushroom. Seasoned with oyster sauce, soy sauce, and sesame seeds too. Topped with fried beaten egg. Most popular traditional celebration dish in Korean cuisine.
500g Glass noodles
250g minced Beef
4tbsp Linseed oil
2pcs Pak Choi
1pc small Chinese cabbage
2tbsp Oyster sauce
3tbsps Soy sauce
2tbsp Sesame seeds
Salt and Pepper
1tbsp Vegetable broth powder
2tbsp Erythritol (Alternative Sugar)
Note: zucchini, mushrooms and a dash of sesame seeds oil is added in sautéed minced beef.
As you could see Sotanghon or Glas noodle is family‘s all time favorite noodle. Today I made again for my hubby‘s merienda after 11hours duty at work. Topped with fried tofu.
2tbsp. Olive oil
1/4 cake Tofu
3 cloves Garlic
225g Fish balls
225g Shrimp 🍤
2pcs. small Carrot 🥕
1 pouch Mama Sita‘s Pancit Bihon Stir-Fry mix
1 small Chinese Cabbage 🥬
3 stalks Scallions
1pc. Lemon 🍋 sliced
Foodie I served for my colleagues as a late celebration of my birthday at work.This has been a traditon for us if somebody celebrates her/his birthday should bring food for dinner. No excuses at all and everybody enjoying it.
So every January it is my turn, everybody loves my “Sotanghon Guisado” with shrimps. Grill and brown bread for those who love to have it with salad. Grill was Balkan art with chicken breast, pork belly, civapcici, plejskavica and sausage.
For salad I have cucumber and tomatoe salad with Aceto Balsamico di Modena for dressing and topped with kaymak chesse.
Dessert baked Cassava Cake, tried a new recipe. Something different from my own recipe before with eggs, not only condensed milk but also coconut milk. Recipe will be up next here.
So my birthday’s is done for this year, in which I’m always confronted with the question of what to eat, what to cook or to prepare. I’m sure my fellow serious eaters have found themselves in a similar position before. But I cook their favorites, engaging our shared loved of the food itself with the act of preparing it. But every year I try to live adventurously and try something new. For them the most important is “Sotanghon Guisado” with shrimps should always there! This year it is with grill. Happy Cooking and Guten Appetit!
For birthdays, it is common in my company that the birthday child brings a meal plus cake or dessert. As a celebration with colleagues.
Since they love my Sotanghon with chicken breast and shrimps, I always cook it for them about two and half kilo Sotanghon for fifteen people. Some of them tried to cook it at home I just gave them my personal recipe but everybody saying that it turned out not as good as mine. They would love to have it at work from me. 😉
And not to forget the Lumping Shanghai and sometimes spring rolls. Most of the time they would ask me for spring rolls without ground meat. They also love my version pure vegetables in it. Like cabbage or pechay, carrots, mung bean sprouts (togue), potatoes, green beans and spring onions. I use to bring it alternately for option.
For cake this time my daughter baked a Guglehupf. It was her recipe for them to try.
We always have fun while eating and everybody are helping for setting the table everytime we have celebretion. Besides of celebration we also have our breakfast together whenever we have duty on Saturdays. Having fun and good time together while having our breakfast.
Man does not live by bread alone. After a while, he needs a drink. Food comes first, then morals.
Not that I cooks badly, but there are continually any pygmies in my kitchen and dip their arrows in the soup. In wine there is truth!
We should leave life like a banquet, neither thirsty nor drunken. Said-Aristoteles 🙂 <<< The seasoning is hunger, hunger is the best sauce. There are diseases that can be cured by proper nutrition, I believe in this! Every woman is susceptible to good food. The men love those women most passionate, who understand how to prefix them the most delicious things. I am one of those women 😉
These are collections of candid photos of our dinner with my colleagues at work- Baxter Austria. Of course with my famous Sotanghon with shrimps and chicken breast and Siopao! 😛
For our dessert, my baked Semolina Cake topped with coconut flakes and Robert (my colleague) prepared dumpling filled with rasberry!
Spaghetti with Soya-Pastasciutta topped with parmesan cheese, cooked by my dear colleague Jana (Sladjana), dinner for both of us with matching mix salad! Vielen dank my liebe Jana es ist sooo…lecker 3.16 🙂
And this was yesterday dinner by Baxter 3.16, cooked by Maci (my colleague) Sarma with smoked meat and pickled green tomatoes, carrots and green chili plus brown bread. GUTEN APPETIT by reading 😛
The 50th Birthday is a striking date. Have you ever reached it? Then you might wonder how many others beyond midlife, as it will go, what to bring to life yet? This was no different for me.
Most are over 50 say of himself, I’m not old. I stand in the middle of my life. And yet: It is the right moment to set the stage for the next phase of life. To think about
Finally, I got time to make some update here 😉
Last January 3, I celebrated my golden year, YES you read it right I’M 50!
On that day, I celebrated with my colleague (at work). I tell you it was 3 days celebration 😛
The first celebration was on the exact date and day at work, I was on duty. I just prepared at home salad and bought a baked cake from merkur market, because I don’t have time to cook on that day. See down here a mix plate of grilled meat, brown bread, salad and of course chili.
We just ordered the grill plate from grill city located at 20th and 21st District of Vienna. A Serbian wood charcoal grill Restaurant.
The second celebration occurs at home with Saint Vincent de Paul family (Marrige Spirituality-Holy Family Community) with father Ron Sandoval our beloved spiritual adviser. Sister Tess San Buenaventura- one of our Elders and wife of our choir master, who made my birthday cake that day, so grateful to her for being so kind and thoughtful, priceless.
Then the following day which was the third celebration day was with the 21st birthday celebration of my son Ronald-Louis. Also at home with some new friends. The birthday cake was made by Weng a huge one!
HEAVENLY FATHER, Thank you so much for the GIFT of LIFE.
The important thing about celebrating a birthday is to give thanks being alive, and having a blessed life with caring friends and a loving family. Thank you so much who remembered me on my day, who send me greetings and wonderful wishes both personally, personal messages on Telephone, Handy, FACEBOOK (particularly Father Ron Sandoval, Jojit de Mesa, Kuya (Rey) Reynaldo Reyes, BFF Dana, sis Gisela Eusebio Gumamit, sis Sonia Arban Cosares, Rowena Gumamit, manang Elizabeth Schallmayer, Bernadette Kenniker, my Bes Fely Cervantes, Aurora Bebot Esguerra, Jennifer Schötta, Emie Pardilla, sis Teodora Gozar, Jess Antonio, Zeny Fresto, sis Julia Größling, bro (Boiet) Jose Jimenez, Vhinsky Cortez Haber, Freda Tolentino, ate Anita Bendo Castillo, and to those who does not want to be mention their names, on my FACEBOOK WALL, my TWITTER ACCOUNT, TUMBLR ACCOUNT and for those who extra spend their time to ring me up and to those who does not want to be mention their names, my MS-HFC FAMILY specially my SAINT VINCENT DE PAUL FAMILY, my BAXTER FAMILY, to all my BATCHMATES of BATCH 81 (Rizal Tech. University), my NOYTUBE FAMILY, my YOUTUBE FOLLOWERS, my WORDPRES BLOG FOLLOWERS, my TWITTER FOLOWERS, my TUMBLR FOLLOWERS, my FACEBOOK friends, my friends in VIENNA, my friends all over the WORLD, my friends in EUROPE, HONGKONG, LONDON, JAPAN, and USA, AUSTRALIA, CANADA, and MIDDLE EAST, my FOOD FRIENDS, my FAMILY FRIENDS, my BEST FRIENDS (you know who you are: BES/BFF), my College colleague, my RELATIVES (my cousins and nieces) and of course my very own FAMILY… THANK YOU SO MUCH “HINDI PO MABABAYARAN”! 🙂
He had on the 5th day of January and I on the 3rd day, only one day in between. With this blog I would like to give suggestions for an active life in old age. contribute to recognize the positive aspects of growing older without the less beautiful hide.
Here was my third birthday cake Mocha flavor which I brought to manong Val and manang Terry’s house who invited us for bonding during holiday season, one among my very long time friend here in Vienna.
This was my fourth birthday cake baked by my colleague Jana. Nutella cake with 800 gram Nutella in it, at worked we celebrated it twice on different dates. Of course with my famous “Sotanghon with Shrimps and Chicken Breast” Everebody’s favorit at work 🙂
When the days get shorter and the temperatures drop, a hot soup is just the thing to get back to get energy. During summer, light or cold soups are ideal. Whether sweet soup, vegetarian soup, soup with beef, poultry or pork. Here you will see and know how I cooked soup and let what ingredients combine well.
In Asia, soups are eaten any time of day! Take a little trip to the Far East and sample our delicious Asian soups. Just like what I prepared up here for my family!
Something with pork meat like spareribs, with vegetables, with poultry like chicken and noodles too.
Soup without meat or fish is spiced up with special ingredients. It is your choice, please refer to my recipe builder route for vegetarian, fish, meat and poultry soup.
It makes the chicken soup compared to – a plate of vegetable soup tastes superb and simply good. Ideal for a snack to warm up or as a starter.
These are few among the soups I had cooked for my family base on european recipes. That soup must be hot, now even a German court has found. When it gets colder just like now, soups are very popular not only in my family but for the others too. As a basis for many warming broths and stews serves the soup vegetables, also called greens, which traditionally consists of carrots, celeriac, leek and parsley. The amount of the purchased soup vegetables is increasing in eorope for years continuously speciallyion winter time.
The ingredients of soup vegetables can vary by region, so there are also partly parsley roots, turnips and onions in practical bundles. The mixtures can be boil spicy broths or use as a base for soups or stews. The preparation is very simple: the vegetables into small pieces, fry, add the stock and let it boil, then puree to taste and flavor with the herbs. Just like what I usually do to my cream soup namely: Carrots, Broccoli, Cauliflower, potatoes, mushrooms and zucchini. For more soup recipe, just check here out from time to time more are coming from my kitchen 😛
Since people cooked their food first, the soup stands for “food” and “Abundance”. Soup symbolizes maternal care, no matter who they prepared – an unknown housewife or a celebrity chef. With an invitation to the soup diet, body and soul of your guests. Soup makes your daily life easier, it symbolizes pleasures of the table, abundance and good company.
The soup is ready – ” good appetite! ” 😉
Friday, 14th of December we celebrated our Savior’s birth with our church community the Marriage Spirituality-Holy Family Community. In a few days, we’ll all be celebrating Christmas with our family and friends. There will be foods, drinks, wine, christmas trees and of course, presents!
We are celebrating Jesus’ entering our world in its own way, with its own traditions that varies in every church community! It is our second christmas party in this community. And word on the street is that it’s the highlight of the holiday season!
A birthday cake for Kenneth baked by Kathleen!
As you could see a mix vegetables with zucchini, mushrooms, bell peppers, cabbage, carrots, broccoli, and green beans.
Fried rice with carrots and green peas. And beside we also had plain rice 🙂
Yes, Dinuguan 🙂
Tuna Balls with Sweet and Sour Sauce! This was brought by our group the class of Saint Vincent de Paul MS-6. The tuna balls prepared by sis Susan and the sauce made by sis Crisisng. 🙂
Here is garlic soup prepared by sister Tess, the wife of our Choir director.
Ate Adel’s mini Turon!
YES! if there’s Dinuguan “PUTO” would not be failed!
There were various pancit-sotanghon-canton that night, if I remember it right almost 4 people cooked with different ingredients!
The one I like most was the one cooked by sis Joy 😉
Our christmas cake baked by Kathleen! Wishing you all a very Merry Christmas and a Prosperous new Year!
Every reunion group brought food, dessert, drinks and presents too. We had 4 different parlor games and and 4 different intermission numbers. Suffice it to say, it was a fun night all round, we celebrated until 9:30 pm the rest of the time was cleaning the hall where the venue took place.
Do you have a favourite Filipino Christmas Recipe thats not shown here? For sure a lot. 🙂