NOODLES

🇰🇷iCookiTravel‘s JAPCHAE

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.

iCookiTravel‘s JAPCHAE

YOU NEED…….

500g Glass noodles

250g minced Beef

1pc Zucchini

200g Mushrooms

4tbsp Linseed oil

2pcs Pak Choi

1pc small Chinese cabbage

2tbsp Oyster sauce

3tbsps Soy sauce

4pcs Eggs

2tbsp Sesame seeds

1pc Onion

2pcs Carrots

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.

HOW TO…….

FOOD, NOODLES

🇵🇭HUBBY‘s MERIENDA, TOFU-FISH BALLS-SHRIMP-SOTANGHON

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.

YOU NEED…….

2tbsp. Olive oil

1/4 cake Tofu

3 cloves Garlic

1pc. Onion

225g Fish balls

225g Shrimp 🍤

2pcs. small Carrot 🥕

1 pouch Mama Sita‘s Pancit Bihon Stir-Fry mix

1 small Chinese Cabbage 🥬

250g Sotanghon

3 stalks Scallions

1pc. Lemon 🍋 sliced

HOW TO…….

ABOUT, SEAFOODS AND VEGETABLES

🇵🇭🇦🇹FOODIE I SERVED

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.

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Grilled Meat and Sotanghon Guisado with Shrimps – iCookiTravel

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.

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CuCUMBER and TOMATOE SALAD with KAYMAK CHEESE – iCookiTravel

For salad I have cucumber and tomatoe salad with Aceto Balsamico di Modena for dressing and topped with kaymak chesse.

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My Cassava Cake – iCookiTravel

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!

ABOUT

BIRTHDAY: FOOD SPEND FOR COLLEAGUES

For birthdays, it is common in my company that the birthday child brings a meal plus cake or dessert. As a celebration with colleagues.

SOTANGHON with SHRIMPS

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. 😉

LUMPIANG SHANGHAI

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.

GUGLEHUPF

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.

RESTAURANTS, TRAVEL AND MORE

MAN AND FOOD-LIVING LIFESTYLE BY DORLLYMULTIPLY aka DOLLY!

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 😉

My SOTANGHON with SHRIMPS and CHICKEN BREAST

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! 😛

My SEMOLINA CAKE

For our dessert, my baked Semolina Cake topped with coconut flakes and Robert (my colleague) prepared dumpling filled with rasberry!

SPAGHETTI WITH  SOYA-PASTASCIUTTA

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 🙂

SARMA

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 😛

ABOUT, BAKING AND DESSERT

GOLDEN AGE (My 50th)

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 😛

BAXTER 3.16

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.

GRILL PLATE and SALAD @ BAXTER

We just ordered the grill plate from grill city located at 20th and 21st District of Vienna. A Serbian wood charcoal grill Restaurant.

My BIRTHDAY CAKE

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.

My Birthday Celebration with MS-HFC

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!

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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.

MOCHA CAKE, My FOURTH BIRTHDAY CAKE

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.

My 4th BIRTHDAY CAKE

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 🙂

ABOUT, NOODLES, PASTA AND PIZZA, POULTRY, PURE VEGGIES, SEAFOODS AND VEGETABLES

SOUP, SUPPE, SABAW

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.

ASIAN SOUP

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.

VEGGIES and NOODLE 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.

European Soup

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! ” 😉

ABOUT

MARRIAGE SPIRITUALITY HOLY FAMILY COMMUNITY

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!

Birthday Cake for Kenet

A birthday cake for Kenneth baked by Kathleen!

MIX VEGETABLES

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

Fried rice with carrots and green peas. And beside we also had plain rice 🙂

Dinuguan

Yes, Dinuguan 🙂

LECHON or LITCHON
Of course we had Lechon too!

TUNA BALLS

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. 🙂

Garlic Soup

Here is garlic soup prepared by sister Tess, the wife of our Choir director.

TURON

Ate Adel’s mini Turon!

PUTO

YES! if there’s Dinuguan “PUTO” would not be failed!

SOTANGHON

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

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. 🙂

ABOUT, NOODLES

PANCIT GUISADO TOPPED ON RICE

One of my fave feel-good food is PANCIT GUISADO!
More versatile and food-combination friendly. Something you can cooked conveniently fast. My eternal love affair with pancit guisado begins during my childhood. My nanays passion for this dish. Pancit would always be a part of birthdays celebration, christmas, fiesta, or whatever special occasion to be celebrated. She used to prepare in different varieties like; bihon, canton, miki, sotanghon, lomi as well as mix canton bihon, or mix sotanghon canton and sometimes sotanghon bihon:-)

I don’t get fed up with the noodles that would be on the table would love instead. Now a days PANCIT GUISADO would always be a regular fare for me. And if quite sometimes I don’t have it in my regular cooking I miss it…Just like today so I decided to have it for our lunch, my son and I topped on rice:-)
Also my doggie (Riyadh) got it for his lunch…LOL…
Sa amin kasi karaniwan na yun ginagawang ulam pero sa iba parang sobrang weird daw dahil pareho daw carbohydrates yun…..

Sa inyo ok lang ba? dito sa bahay yes except! Sanayan lang yan sa tiyan…
PINOY ka talaga kung katulad ko ikaw na inuulam ang pancit guisado sa kanin…lol…
Feeling at home kaya kapag ganito kahit nasa europa ako naninirahan, gets mo?

BEEF MEAT, NOODLES, SEAFOODS AND VEGETABLES

NOODLES AND SOUP SORTI VOLUME 2

A collections of SOUP RECIPE of mine from creation, inspiration, adaptation both european and filipino cuisines.
As we know it today is a multi-layered expression of culture and … well-to-do Filipinos traveled to Europe and migrated by time. I’m one of them.

MONGGO SOUP WITH RACKET SALAD (RUCOLA)

Rocket makes a delicious addition to salads but can also be used to make soups and to replace basil in pesto. A bed of rocket is a good base on which to serve grilled poultry or fish.

This peppery leaf is also known as arugula, particularly in the US. It’s a dark green salad vegetable, popular in Mediterranean countries. The leaves have a slightly bitter, peppery flavour and are gathered when they’re young. Rocket is a rich source of iron as well as vitamins A and C.

This time I tried as green leafy veggies for my monggo soup. Which urned out good. This is a simple salad that can be thrown together in a minute but complements an extrodianary selection of dishes. My husband used to hate rocket until he tried this monggo soup of mine with rocket salad as green leafy veggie in the soup. He even noticed that it is rocket salad in it. Not even with a peppery flavour. Unless I told him. WHOA! Something NEW in FILIPINOS CUISINE!!! Have a try and you will know what I mean…wink!

Salad rocket was eaten as far back as Roman times, where it was not only popular in salads but also as an aphrodisiac. The British brought rocket with them when the colonists settled in New England. Rocket has always been more popular in countries such as Italy and Spain than in the United States.

BEEF MEAT AND TRIPE SOUP!

This is an updated version of a recipeoriginally published in JUNE 26, 2009!
Now I made it more beef meat than tripe and more sour and not so spicy or hot. This is according to my kids preferences. They love the soup more sour and more beef meat rather than more tripe and spicy. At the same time serves as a viand not only a soup for everybody. For those who doesn’t eat tripe, you can leave it by omitting.

YOU NEED…….

* 500 g Beef meat
* 75 g Beef tripe
* 1 Lemon, sliced
* 1 beef Broth cube
* salt and pepper to taste
* beef soup stock or water
* some scallions, slice thinly
* 1 onion, sliced thinly
* 4 cloves garlic, crushed and peeled
* 1 1/2 thumb-sized ginger, peeled and sliced

HOW TO…….

—Boil th tripe until tender. Cut thinly and set aside.

—Heat a casserole, add vegetable oil and saute, onion, garlic, ginger, and beef meat. Season with brot cube, salt and pepper. When dries, add soup stock or water, cover and bring into boil. Once it’s boils lower heat continue cooking until beef meat tender.

—When meat tender, add the cooked and slice tripe, sliced lemon and scallions. Continue cooking until done. Serve while hot.