👩🍳And here is another cooking Video of mine with red mung bean con pata or knuckle of pork. I never imagined red mongo could be so good with pata too! For green leafy vegetables, I added jute leaves or “Saluyot” I ate it with fried rice. Something additional to my creation directly from my kitchen Wanna try?—so don’t wait, have a try. A taste of Ilocandia. I am half an Ilocana and half Visayan, my late father is from the Sur Region of Ilocos and my late mother is from the Malay Island of Panay of course from the Philippines.😅 I speak both of their Language fluently. Adopted all the cultural cuisine of the Island and places.
1 Knuckle or pork, I used front stil
250g Red Mung Bean
a bunch of Jute Leaves (Saluyot)
4tbsps. Fish Sauce from Anchovy, Bagoong Balayan/ Anchovy Sauce
👩🍳More than 30 years of married life with all ups and downs we are getting stronger than ever from day to day of our life.
👩🏻🍳Ilocos food is surprising, delicious and exotic all at the same time. Bagoong- Salty fermented anchovy is life for us Ilocanos. While the list of Ilocano regional specialities is extensive, dinengdeng, inabraw and soupy vegetables with a bagoong base are among of regional specialities. I love the choices of vegetables that are usually added to this dish.
As we go on this journey, thinking 🤔way back before our two kids came into our lives and now for me it is a huge change.
👩🍳Mga naaning gulay sa aming terase na puro dahon, talbos ng kalabasa, talbos ng kamote at kangkong na sinahugan ng inihaw na manok pero yong pakpak lang at kaunting laman dahil ayaw ko nang maraming karne natimplahan ng bagoong. Siyang tanghalian naming mag asawa ngayon. Simpleng lutong bahay at mga gulay na hindi binili lahat ay nagmula sa sariling tanim sa ika anim na palapag ng gusali na aming tinitirahan dito sa Vienna. Masustansiya at walang halong kemikal. Niluto ng aking asawa. Pagkaing bilang gamot sa mga may dayabetes.
👩🍳This is our lunch today. Jen’s (niece) last harvest of squash from our terrace urban gardening. Hubby cooked it with a piece of fried Dorado and spleen amaranth/ Kalunay or kulitis seasoned with anchovy sauce/ Bagoong balayan. A very simple way of cooking vegetables the way I like them. And because we are Filipino we ate with rice. But I enjoyed it without rice just vegetables and fish. Thanks for visiting, reading and watching.
👩🍳Jute leaves-Saluyot and Spleen Amaranth or Kalunay-Kulitis are both green leafy vegetables as you may know which I always have twice a week. During springtime until the end of summer. Why? Because you could only get fresh during this time from shop and spleen amaranth is for free from fields for picking. Austrian don’t know how to eat it. Hubby’s simple cooking today. Cooked in anchovy sauce with vinegar, garlic and onion. In “Tagalog” we call it “Pinaksiw na Saluyot”. Ate with my brown rice. Good for a diabetic like me.
Our two kids, living their own way of life, hubby and I just like before just the two of us with my two doggies. 🐶
👨🍳The difference between frankfurters and Vienna sausage is not Frankfurt. These are two different types of sausages. Worlds of food explain what the Frankfurter and Vienna sausages are all about and which came first. A frankfurter is a thin boiled sausage made from pure pork. But the Muslims made frankfurter out of beef meat. And this usually we can get from Turkey shop also the flatbread. In contrast to the Frankfurter sausages, Vienna sausage consists of pork and beef. That’s what we had for brekky today.
👩🍳Ilocos, located at the northern tip of the Philippines is bordered by the China Sea. That’s the place where my late father and hubby came from. Both are from Ilocos Sur. The reason why I love this dish so much especially the choices of vegetables that are usually added to this dish. If you see me cooking lots of meat, that’s for family. I prefer eating more vegetables than meat especially the green leafy ones. here is today’s lunch cooked by my hubby. He added the leftover grilled sea bream from yesterday. Ilocos food is surprising, delicious and exotic all at the same time. Bagoong- Salty fermented anchovy is life for us Ilocanos. While the list of Ilocano regional specialities is extensive, dinengdeng, inabraw and soupy vegetables with a bagoong base are among of regional specialities. 👩🍳Thank you so much for watching, please don’t forget to subscribe for more Recipes around the Globe and Eating as Medicine.
👩🍳Wiener Schnitzel in German, meaning Viennese cutlet/ Pork Scalope is a traditional Viennese dish, consisting of a thin slice of veal or pork coated in breadcrumbs and fried. The term “Wiener Schnitzel” itself dates to at least 1862 while the Austrian ruled Milan right since the end of the Napoleonic age. Give your kids what they want to eat–yummy recipes that will have them running to the dinner table! Just like what my hubby always did for our 2 kids. Teaching kids to eat healthy foods at a young age will help them develop healthy eating patterns for life. Friendly recipes will help your kids learn to love whole grains most kids should be eating at least 3 times a day. We think your whole family will love them! 👩🍳Thank you so much for watching and please don’t forget to like, subscribe and share for more Recipes around the Globe.
Looking for an easy soup? Take it away from my hubby‘s idea without having to buy a bunch of ingredients you rarely use for everyday cooking. These vegetables I always have in our refrigerator freshly bought from Supermarket. As you all know Sunday is soup day for us. Today vegetables with shrimp seasoned with just salt landed on the table.
Cooking for two not for four anymore, missing something, letting go of your adult children is the hardest part.
Pickled cabbage or Sauerkraut is a part of hearty sausages and salty smoked pork on cold days like now. But this time hubby cooked pan-fried pork belly with it. The pickled white cabbage not only tastes good but is also very healthy. It contains vitamin C. Pickled cabbage or Sauerkraut has a high lactic acid content and lots of fibre.
My Kitchen is something that always makes me smile 😃 and is the happiest place for me. Where hubby and I bond most of the time when we’re at home.🏡
Tagalog version of this blog for today’s entry. All about green leafy vegetables from our terrace urban gardening, my hubby’s cooking Ilocano style.
👩🍳Mga naaning gulay sa aming terase na puro dahon, talbos ng kalabasa, talbos ng kamote at kangkong na sinahugan ng inihaw na manok pero yong pakpak lang at kaunting laman dahil ayaw ko nang maraming karne natimplahan ng bagoong. Siyang tanghalian naming mag asawa ngayon. Simpleng lutong bahay at mga gulay na hindi binili lahat ay nagmula sa sariling tanim sa ika anim na palapag ng gusali na aming tinitirahan dito sa Vienna. Masustansiya at walang halong kemikal. Niluto ng aking asawa. Pagkaing bilang gamot sa mga may diabetes.
„Dinengdeng“ is an Ilocano dish in the Philippines 🇵🇭 similar to „Pinakbet“. It is also classified as a „Bagoong Monamon“ soup base unlike „Pinakbet“. I am half Ilocano, haft Visayan so I should know this.🤪 Here what I have at home fewer vegetables no squash or pumpkin. Topped with fried small mackerel. Was the last mackerel I got from India shop a day before lockdown in Vienna.
Okra is gaining a reputation as a superfood for people at the risk of diabetes just like me. Commonly referred to as ladyfingers, or by its biological names Abelmoschus esculentus and Hibiscus esculentus.
Boiled Okra with chopped ginger, sliced tomatoe and red onions seasoned with fish sauce made my dinner complete and satisfied. As you could see I often eat okra. Because okra is a rich source of dietary fibre, believing that okra is known to be beneficial for health in a number of ways. The superior insoluble fibre contained in okra is believed to help stabilise blood glucose by slowing the rate at which sugar is absorbed from the intestinal tract. That’s sounds good for diabetes, isn’t it?
While in Turkey roasted okra seeds have been used as a traditional diabetes medicine for generations.
One among my all time favorit food way back home (Philippines) remembering my tatay and nanay 😦
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).
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!
One who eats okra regularly, does a good favor for his/her intestinal organ. The green vegetables from Asia and Africa is on the rise in Europe. It proved its worth not only as a convertible ingredient in the kitchen, but unfolds as valued medicinal plant also its health giving powers. What is really there behind this miracle vegetable?
Because 80 percent of our immune system are located in the intestine as the largest defense bastion of the body it tries to defend the human body against harmful influences especially environmental toxins, dental toxins, mental stress. The intestine with its sensitive mucous membranes for a variety of diseases. If the digestive system is overloaded and advised the intestinal flora is out of balance, threatens a dysbacteriosis and symptoms such as intestinal inflammation, constipation, diarrhea and irritable bowel syndrome or even serious intestinal conditions such as celiac disease, ulcerative colitis, Crohn’s disease and colon cancer as what professionals said.
I make Okra atleast twice a week. I love them just likt broccoli, spinach and bitter melon. This time I added pork belly for my family and eggplant too. The last I cooked it with beef meat and most of the time no meat for me.
Yields 4-6 Persons * 500g Okra (Half a Kilo) * 250g Pork Belly * 3 pcs. Eggplant * 1 pc. Onion * 4 pcs. peeled Tomatoes * a thumb-sized Ginger, peeled * 2 pcs. Red Chili (hot) * 2 pcs. Pork cubes * some Oil * some salt to taste * some water
*** Heat a pot add some oil, then brown the pork belly season with 2 pork cubes. Add onion, ginger and peeled tomatoes. Stir, then eggplant, chili and okra. Some water just enough to cook everything cover for about 5 to 8 minutes cooking time. Turn the vegetables to mix all together in between and season with some salt. Served with rice. It was our lunch. Happy Cooking!
Okra or lady finger, in my country-Philippines okra can be found among traditional dishes like pinakbet, dinengdeng (Ilocano food), and in sinigang as well. I love Okra, specially if served steamed or boiled in a salad with tomatoes, onion and seasoned with anchovy sauce (Bagoong).
Picture above 2 kilogram Okra which was brought to me by one of my colleague (at work). The austrian people are not use to this vegetable keep on asking me how to cook it or how do I eat it or even how does it taste!
So what I did everyday I start cooking in different ways or species and brought at work as my “pambaon” (lunch box). Okra is rich with Vitamin K and fiber both good for diabetes. It supports colon health, Vitamin C helps keep the skin looking young and vibrant as what the study said. Maybe this is one reason why I look younger as my real age 😉
Here I called it “Okra Pinaksiw” cooked with onion, garlic, vinegar and anchovy sauce (bagoong). Served with rice and shrimps that was lunch the other day. Vinegar as condiments we can find in different ways of cooking in our food. Previously, the main task is to make or give sour taste or in a few cases should bring an improvement or use as preservative.
Above here is just sauteed okra with squash, onions and seasoned with anchovy sauce again! I usually don’t eat rice at night or for dinner. That’s why I prefer to have some vegetables instead. Then my cup of tea. That’s dinner for me and not late than six o’ clock in the evening. I have to consider the carbohydrates and choosing the right fruits and vegetables is easy to maintain the blood sugar. Two years ago I started to change my lifestyle, to be able to prevent or delay the onset of complications. Since I’m type 2 diabetic. The next update here more about vegetables and fruits I use to have for my dinner. Guten Appetit everyone (Y)
Okayfolks, thisrecipe‘ve eventoday you could see it in every WEBLOG of a Filipino specially ILOCANOS! 😛
Since I L ❤ VE vegetables, hubby is an ilocano and I’m half ilocana haft visayan which both folks cook in various way and style resulting to clean delicious foodstuff. It’s beenweeks since Igot thiscooked, but never get to it to update here.
Fresh vegetables are key ingredients in the kitchen. With the right preparation and some of your homemade creativity, they make everyday meals just as magical as special occasions.
And this was my daughter’s experiment! Her version of crispy chicken wings, she said it taste almost like the Kentucky Fried Chicken and so asy to prepare. At home everybody loves chicken. Why not treat yourself and your family of delicious, healthy, home-cooked chicken meals! Enjoy cooking Folks!