ABOUT, SEAFOODS AND VEGETABLES

PRESENT FROM MOTHER IN-LAW

I love Filipino green leafy vegetables. My mother in-law knows this. Either boiled for salad, cook with fish, meat and sea foods as well as side dish no problem for me. The reason why she send us these food stuff down here with dried fish (Dilis, pusit and Tuyo) namely, dried anchovy, dried sardines and dried squid so with dried jute leaves (Saluyot), dried horseradish (Malunggay) and dried bitter melon leaves (Ampalaya).

PASALUBONG
PASALUBONG

Through the kindness of hubby’s niece we got it. Thank you so much Inang! It is so wonderful to be rememebered by family way back home in so many ways like this. Family isn’t always blood. It is the people in your life who want in theirs, the one who accept you for who you are. The one who would do anything to see you smile and who love you no matter what!

BEEF MEAT

My “PINAPAITAN”

Today is a public holiday in Vienna, a Christian feast day, (Corpus Christi) or solemnity which honors the Body (corpus) of Christ (Christi).
It so happened both of us at are home (Hubby and I). I thought the company where he work would not allow him to have his day off today because of vaction time for the whole staff. Now it starts the rotation of summer vacation of all staff in his work. But anyway, we enjoyed the day today even only at home. Tomorrow he will be on duty again.

My PINAPAITAN

I cooked our lunch today, one among of his favorit the so called “PINAPAITAN”!
It is all innards from beef which I bought the last time we went to Matha Store, an India Shop.
Here I got this froozen “BILE” which is also from beef. Bile is the liquid from gall bladder which gives this bitter taste of “PINAPAITAN”.

PINAPAITAN-BEEF

Consist of 80% BEEF TRIPE, 10% of BEEF LIVER and 10% of BEEF HEART plus BEEF BILE!

YOU NEED…….

* A piece of Beef Heart
* A piece of Beef Liver
* 250g Beef tripe
* A thumb-sized Ginger, peeled and cut into sticks
* 1 Onion
* 6 Cloves Garlic or Garlic powder
* some Canola Oil
* Salt and Pepper
* some Lemon extract
* 1 Beef broth cube
* 1 Spoon of Beef Bile (Papait)

HOW TO…….

* Wash thouroughly and boil the meat until tender. Remove the broth and cut into thin sticks.
* Heat a caserole and add some canola oil then saute onion, ginger and garlic. Add the meat mix all together. Put some water or broth. I added some water for soup and not the broth wherein I cooked the meat until tender. Cover and let it boil again until done. Seasoned with salt and pepper, beef broth cube, bile and lemon extract. Served while hot with rice. Take it away from me Folks! 😉

ABOUT, PORK MEAT

IGADO My VERSION

My version of Igado

Transferred from my old Blog.  👩‍🍳This is MY OWN VERSION one among hubby’s favourite and loves very much. He is from St. Cruz Ilocos Sur, Philippines. I don’t add too much “Laman loob” or inside organs of butchered animals, like pork kidney, heart, and liver because of my 2 kids, they don’t like much. Except for pork spleen and no potato added. This is another request of @jimmyrico2 channel, one of my friends here on youtube. I don’t know if he’s or she’s still existing??? Because we don’t hear from each other anymore for such a long time! I don’t even know of this channel owns by a man or a girl???

YOU NEED…….

* 500 g tenderloin
* 250 g pork belly
* 150 g pork spleen
* 1 red chilli finger or red bell pepper (I used red chilli finger)
* 20 g green peas
* “patis” (fish sauce)
* ground pepper
* 1 1/2 tbsps. white vinegar
* 6 cloves garlic or half a head
* 1 onion
* 2 thumb-sized ginger cut into sticks

HOW TO…….

1.) Heat the cooking oil in a skillet. Saute the onion, garlic and ginger until lightly browned. Add the pork belly and tenderloin stirring and add pork spleen. Season with fish sauce. Cook over high heat, stirring often, until all the meat is cooked through usually, ten minutes is enough.

2.) Then add the green peas and red finger chili, continue cooking for 5 minutes. Add fish sauce or salt if necessary then add vinegar towards the end of the cooking process. Serve hot with rice.