ABOUT, SEAFOODS AND VEGETABLES

COOKING FISH-TUNA

JERK TUNA WITH Vegetables was todays lunch at home. I got this fresh Tuna fish from Turkey Shop near Naschmarkt. I cooked it just like dinengdeng with fried tuna 🙂
With all my favorite vegetables; Saluyot (Jute Leaves), Okra, Sitaw (String Beans), Talong (Eggplant), and Kalabasa (Squash).

Fried Tuna with Vegetables

Seasoned with Bagoong Balayan Sauce and Magic Sarap from the philippines 😛
My daughter learned to eat this dish from both of us (hubby and I). But our son not that much he used to eat only the fried fish and the sauce over his rice. The Philippine food itself is certainly not unhealthy. Fruits and vegetables , fish and meat is bought fresh every morning. The one who eats as consistently, his body certainly does not hurt. Nutritionally, the classic sausage, cheese, steak, roast pork, goulash, etc. are more than questionable .
The fast food chains are becoming increasingly popular among the population.

For me the fresh food in the markets is far cheaper than the fast food stuff. Filipino food is not only delicious but healthy as well, there are also more the classic sinigang, adobo and pancit. Which can not compete with other Asian countries like Japan, Thailand, Vietnam, in diversity.
And not to forget our very own sensationally delicious mangoes. For that alone, the Philippines is always worth the trip besides the lovely people at home. My fellow countrymen!

SEAFOODS AND VEGETABLES

TILAPIA AND SQUASH TENDRILS (Tilapia at Talbos ng Kalabasa)

SQUASH TENDRILS a threadlike leaf or stem by which a climbing plant attaches itself to a support. These tendrils are the secret weapon; it’s how they grab and hold and then keep spreading. I find the tendril form beautiful. It is also very rich in FIBER!

YOU NEED…….

* 1 Fried Tilapia
* a bunch of squah tendrils (Talbos ng Kalabasa)
* 1 tomatoe
* 1 Onion
* a thumb-size of Ginger
* shrimps extract (from shrimps head and shell)
* for seasoning fish sauce (Patis) or salt
* some vegetable oil
* some water, about 1/2 cup

HOW TO…….

SEAFOODS AND VEGETABLES

SEA FOODS AND VEGETABLES VOLUME 2

ALUPIHANG DAGAT

“ALUPIHANG DAGAT” or literally translated as “sea centipedes,” have a similar taste and texture to prawns or other similar shellfish. I got these at Naschmarkt, where the fish vendor is from Turkey, fresh and it cost not much a kilo. Sometimes I missed this food stuff which my late mom’s one of her fave before.

Sa Pilipinas mabibili mong sariwa sa wet market at kung napapanahon ay mababa ang presyo. Kamag-anak ng hipon at sugpo.Masarap ihilabos na parang pagluto sa hipon. Sabi nila dito sa Europa ay nangagaling ito sa france at Italy. Hindi mo mabibili sa lahat na lugar kundi sasadyain lamang.

YOU NEED…….

* 1kg ALUPIHANG DAGAT
* some Salt
* some Ketchup
* Garlic Powder
* some Vegetable oil

HOW TO…….

* wash the alupihan and put in a casserole cover and cook until pink or rosa. But cook over medium heat or fire.

* then season with garlic powder and salt. Add vegetable oil and ketchup when dried already. That’s it. ENJOY!

SALMON IN COCONUT CREAM (paksiw sa gata)

One of my favorite something “pinaksiw sa gata”.
Another way of cooking salmon aside from sour soup. I remember my mom, she used Tulingan or mackerel tuna for this kind of cooking, during that time I was a little girl.

YOU NEED…….

* about 500 g salmon head
* white vinegar
* 1 onion
* 2 chili
* a thumb-sized ginger
* ground pepper
* salt
* 1 spring onion for garnishing

HOW TO…….

1.) In a casserole let the coconut cream boil for about 10 to 15 minutes.

2.) Then add ginger, onion, chili, salmon, some salt to taste, white vinegar and some ground pepper. Cover and let it cook until fish is done. Garnish with spring onion rings and serve with rice.

HORSE MACKEREL (pinangat art)

I was craving for “pinangat” since last week. Since I have only Horse mackerel at home, why not with dried “KAMYAS”
Again with this recipe, remembering my late parents. Tatay and nanay love this very much. We used to have it almost 3 times a week, na hindi kami nagsasawa mapahapunan o tanghalian man. My nanay cooked this everytime na may tindang sariwang galungong (GG) ang mga tindera sa Pantaleon street from Navotas.
Noon kasi halos lahat ng nagtitinda ng isda sa Pantaleon street sa Mandaluyong noong mga panahon na iyo ay umaangkat ng sariwang isda na mabebenta nila from Navotas. Which is not far from Mandaluyong.

YOU NEED…….

* 6 to 8 pieces. Horse mackerel
* 1 bunch spring onion
* a thumb-sized ginger sliced
* 4 pieces. chilis, I used finger chili (siling haba)
* 2 tbsps. sesame oil
* salt and pepper
* a handful dried “kamyas”
* some water

HOW TO…….

Please watch the Video!

STEAMED SEA BREAM (meerbrasse)

Steaming is a method of cooking using steam. Steaming is considered a healthy cooking technique and capable of cooking almost all kinds of food. Overcooking or burning food is easily avoided when steaming it. Health conscious individuals may prefer steaming to other methods which require cooking oil, resulting in lower fat content. Steaming also results in a more nutritious food than boiling because fewer nutrients are leeched away into the water, which is usually discarded.

YOU NEED…….

* 1 large sized Sea bream
* 2 cloves garlic
* a thumb-sized ginger, cut into sticks
* 2 pcs. spring onion
* half of small onion, chopped
* 2 tbsps. oyster sauce
* 1 tbsp. sesame seed oil
* salt and pepper
* aluminum foil for wrapping or banana leaves

HOW TO…….

Please watch the Video!

***Oven 180°C for 25 minutes cooking time

COD FISH IN RAISINS SAUCE

Cod is the common name for the genus of fish Gadus, belonging to the family Gadidae, and is also used in the common name of a variety of other fishes. Cod is a popular food fish with a mild flavor, low fat content and a dense white flesh that flakes easily. It is also well known for being largely consumed in Portugal and the Basque Country, where it is considered a treasure of the nation’s cuisine.

YOU NEED…….

* 3 pieces. Cod fish fillet
* 2 to 4 red onions
* 1/3 cup olive oil
* 2 tablespoons tomato paste
* 1 cup raisins
* some water

HOW TO…….

BONITO ESCABECHE

Escabeche, or pickled, is the Filipino counterpart for Chinese sweet and sour dishes. Traditionally, Chinese style sweet and sour sauce is red. Escabeche, of Spanish origin or from Persian sikbag; “acid food”, refers to both a dish of poached or fried fish, and not only fish escabeche of chicken, rabbit or pork is common in Spain, that is marinated in an acidic mixture before serving, and to the marinade itself.

The dish is common in Portuguese cuisine, Panamanian cuisine, Peruvian cuisine, Puerto Rican cuisine, Mexican cuisine, and popular in both Spanish cuisine and Provençal cuisine. The dish appears as far as Asia in the Philippines with adjustments to local food staples. It is usually served cold after marinating in a refrigerator overnight (or longer). The acid in the marinade is usually vinegar but can also include citrus juice.

Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines. The dish is also known as “escovitch” in Jamaica, “escabecio”, “scapece” or “savoro” in Italy, “savoro” in Greece and “scabetche” in North Africa. The dish is not to be confused with an unrelated soup made from chicken, onion, and spices and served in Belize, sometimes referred to as Belizean escabeche.

Bonito may refer to:

Bonito, the name given to various species of fish of the genus sarda
Bonito flakes, flakes of the fish used in Japanese cuisine.

IN GERMAN:
Bonito steht für:

Echter Bonito, eine Art aus der Familie Makrelen und Thunfische (Scombridae)
Unechter Bonito, eine Art aus der Familie Makrelen und Thunfische (Scombridae)

YOU NEED…….

* 1 big Bonito (Tuna) fried
* 1 onion, cut lengthwise
* half a head garlic, cut lengthwise
* a tumb-sized ginger cut into sticks
* 1 carrot, cut into sticks
* 2 stalks celery, cut diagonally

FOR SAUCE SIMPLY MIX THE FOLLOWING:
* 3/4 cup Lemon juice
* 3/4 cup brown sugar
* 1 cup water
* 1 tsp. salt
* 1 tbsp. cornstarch or tapioca powder

HOW TO…….

1.) Fry the Bonito until a little bit crispy and golden brown.

2.) In a small saucepan, make the sauce. Mix together the kalamansi or lemon juice, sugar, salt and starch. Cook and stirring, until thick and clear.

3.) Heat a casserole or pan, pour in the olive oil and sautee onion, garlic, ginger, carrot and celery. Continue cooking by adding the sauce, stirring for about 45 seconds or until vegetables is done. Ladle the sauce and vegetables over the fried fish and serve at once.

WHITE CLAMS AND MALUNGGAY

👩‍🍳What I know clams has a different art. I don’t know exactly how many of them but I know only some of them. Like for example our very own MANILA CLAM- Also known as the “Japanese Littleneck.” The shells are more oblong than that of the Native Littleneck. The BUTTER CLAM- A large thick shelled clam. Shells can be stained dark by iron sulfate. SAND CLAM- A thin shelled white clam found buried 8 to 16 inches in the sands of sheltered bays and tidal flats. The health benefits of clams fish and seafood, although generally healthy to eat, are also potentially high in toxic contaminants. Clams are surprisingly high in iron. So high, in fact, that t-bone steaks and beef liver don’t compare. Clams contain about 140 milligrams of omega-3 fatty acids per 100 grams about 3 1/2 ounces. Clams have more protein than oysters and scallops, but roughly the same protein and fat content as chicken.

YOU NEED…….

* a bunch of Moringa or Malunggay leaves, can be dried Malunggay leaves
* a thumb-sized Ginger, peeled and sliced
* 1pc. Onion, peeled and sliced
* 1pc. Tomato, sliced
* some vegetable Oil
* Salt to taste
* some Water

HOW TO…….

SHRIMP with PARSLEY BUTTER and LEMON

👩‍🍳This is just a very easy shrimp recipe with parsley and butter which I always cooked for my son whenever I’m running out of time. My son loves shrimps not only if it is cook with soup. Preferably sautéed or cooked dry. And most of all the so called “HALABOS or HILABOS NA HIPON”, cooked with 7Up or Sprite with a little bit of ketchup. And believe me or not my son can finish 1kg only for himself! 😛

YOU NEED…….

* 4 tablespoons butter
* 800 g shrimp, deveined
* 2 tablespoons lemon juice
* 2 tablespoons chopped parsley
* salt and pepper to taste

HOW TO…….

—Melt butter in a casserole or pan; add shrimp.

—Simmer slowly until shrimp is tender and pink.

—Sprinkle lemon juice and parsley over shrimp and season with salt and pepper; toss lightly. And that’s it!

BANGUS TINOLA (Milkfish Stew)

TINOLA could not only for chicken or pork meat but also fish. I tried this for so many times. But it’s only for the two of us (my hubby and I). The two kids are not fun of eating BANGUS or Milk fish. They don’t like it. Anyway, I cooked this viand, and we ate it for 2 times. Meaning lunch and dinner.
I can’t complain with my dried malunggay leaves, I LOVE IT!

Tinola in Tagalog or la uya in Ilocano is a soup-based dish served as a main entrée in the Philippines. Traditionally, this dish is cooked with chicken, wedges of green papaya, and chili pepper leaves, in broth flavored with ginger, onions and fish sauce. A common variant substitutes pork for chicken, chayote instead of papaya, or moringa leaves known as marungay or malunggay, instead of pepper leaves. It is best served with fresh chicken

YOU NEED…….

* 1 whole Bangus or Milk fish, cleaned
* 2 pcs. Sayote or Chayote
* 1 1/2 thumb-sized Ginger, peeled and sliced
* 1 Onion
* 2 pcs. tomatoes
* some Malunggay leaves or Sili leaves
* some vegetable oil
* Patis or Fish sauce
* some Pepper corns, about 10 pcs.
* 2 cups of water

HOW TO…….

—Heat some vegetable oil in a casserole, saute onion, garlic, tomatoes and sayote. Season with pepper corns and patis (fish sauce) and pour some water for soup, cover and let it boil.

—Add bangus (milkfish) and malunggay leaves. Continue cooking until done over medium heat. serve while hot with rice. ENJOY! 😛

FISH FILLET with HOISEN SAUCE

I bought Tilapia fillet last Saturday, about 5 kg. Same as usual I have to divide it in cooking portion and freeze it. That day my hubby cooked some breaded tilapia with potatoe salad. Today I decided to cook again, with hoisen sauce and sesame seeds and oil. According to chinese classic an old recipe. I toasted some sesame seeds without oil in a pan, and added towards at the end of cooking time and also drizzle alittle sesame seed oil over the fish just before serving. Here is my recipe for it you can try it.

YOU NEED…….

* 4 pcs. Tilapia fillet cut each into four parts
* 1 cup flour
* 2 to 3 tbsps. Hoisen sauce
* salt and pepper to taste
* 1 1/2 cp vegetable oil for frying
* 1 tbsp. toasted sesame seeds and drizzle of sesame seed oil

HOW TO…….

—Dredge each piece of fish fillet in flour, shaking off the excess. While heating an oil in a frying pan.

—Deep fry in batches until a crisp crust forms. Drain on absorbent paper towels and set aside.

—In a pan add the hoisin sauce and stir to cover the entire bottom of the pan. Return the fish fillets to the pan and toss to coat each piece with the hoisin sauce.

—As soon as the fish fillets are evenly coated with the hoisin sauce, turn off the heat. Before serving add toasted sesame seeds and drizzle of sesame seed oil.

SMOKED MACKEREL FILLET OMELET!

YOU NEED…….

* 1 smoke mackerel fillet
* 4 eggs
* salt and pepper
* 2 pcs. tomatoes
* 1 onion
* 3 tbsps. vegetable oil

HOW TO…….

FISH IN SAUCE “DUGLERE” ART

DUGLERE = With tomatoes, generally applied to a white fish sauce with crushed tomatoes flowing through it.
It is the classic French dish created by Chef Adolfe Duglere (1805-1884), chef of the fashionable Café Anglais restaurant in Paris.
This is how the sauce got its name, his family name Duglere.

YOU NEED…….

* 2 pieces sea bream or any fish fillet will also go
* 1 onion, finely chopped
* 3 tbsps. heavy cream
* salt and fresh ground pepper
* 185ml white wine
* 250 g tomatoes, finely chopped and without seed
* 60 g butter
* some chopped cilantro or parsley

HOW TO…….

FISH SOUP WITH GREEN TOMATOES

Home-grown tomatoes are usually the best, but if you have to buy them, look for firm ones and pay attention to the fragrance. White specks mean they have been forced to ripen with gas. If you have an abundance of good fresh tomatoes, freeze them whole. Just wash, dry, and put them in freezer bags.

They’ll retain their flavor, and once thawed the peel will slip off easily. Use them in any recipes calling for fresh tomatoes except salads.
Here I used the green tomatoes for the soup.

YOU NEED…….

* 1 fleshy fish (I used sea bream)
* 4 pcs. green tomatoes
* 4 stalks scallions
* 1 tbsp. honey
* about 3-4 cups water
* 1 tbsp. vegetable broth powder
* 1 onion
* a thumb-sized ginger, sliced
* 1 pc “siling haba”, I used the red one
* some pepper corns, I used cored ones
* some vegetable oil

HOW TO…….

TOFU-MUSHROOMS AND SMOKED MACKEREL SPRING ROLLS

I did this once before…….it’s been a long time…yesterday my daughter Didi asked me if I could do it again for the lunch. I said yes! So she had it for lunch with rice.

Where did the idea come from? A moment of boredom followed by inspiration that hit like lightning. I’m trying to introduce less meat and more vegetables into our diet and I figured that since smoked fish is already flavorful then, perhaps, I could use only half the amount than usual and substitute other protein-rich ingredients like tofu and mushrooms. So, there. That was the starting point and yesterday’s fried spring rolls were the result.
The trick with these spring rolls is to use ingredients that will not overwhelm the smoked fish whose flavors should stand out. Since mushrooms and tofu are famous for their ability to absorb the flavors of whatever food they are mixed with, they were the perfect additions. I should mention though that for the discerning palate, the texture and subtle flavor of the mushrooms was still evident. Very nice.

YOU NEED…….

* flaked meat from smoked mackerel (tinapang mackerel)
* 1 white onion, finely chopped
* 4 cloves of garlic, grated
* 6 to 8 button mushrooms, finely chopped
* 2 cubes firm tofu, finely chopped
* 1 egg, beaten
* salt and pepper
* spring roll wrappers
* about 2 c. of vegetable oil for frying

HOW TO…….

—In a bowl, mix together all the ingredients except the cooking oil and spring rolls. Use the mixture as filling for the spring rolls. Fry the spring rolls in hot oil until golden. Serve the spring rolls with sweet chili sauce and have a great meal.
I serve it with Mayonnaise with ketchup.

DILIS, SINANGAG! (fried dried anchovies)

Here it is Kabayan, your favorite fried dried dilis! We call it lansang/nails in Philippines. This is great for snacks, appetizer, sumsuman (eat it with alcohol) or with rice. Dip it in vinegar or eat it right away, you will like it. Once you tasted it, you can’ t stop eating more. It looks gross for those who haven’t tried dried fish but for most of us Filipinos, especially the bisayan, we love it! I like frying it with a bit of cooking oil and sugar. Fry it for only a few minutes, just enough to make it golden brown.
When was the last time you eat “sinangag na dilis”?
This is our lunch today with “nilagang baka”.

YOU NEED…….

* 1 pack dried dilis
* some oil

HOW TO…….

SEAFOODS AND VEGETABLES

SEA FOODS AND VEGETABLES VOLUME 1

My “UKOY” (MY VERSION) REQUESTED BY rad2bone70 channel on YOUTUBE!

I remember those times when I was a little girl in Mandaluyong City, Philippines. My late nanay used to buy it from any “carinderia” near our house. My cousin Ching2 and I love to finished them all with dunking sauce composed of vinegar, chopped garlic and a little bit of powdered pepper. hmmm…….we love it!
For sure if she will read this Blog of mine now a days, she’ll agree with me.

This is onother request by rad2bone70 channel from youtube!
This is my version!

YOU NEED…….

* 1 1/2 cup All-purpose Flour
* 1 1/2 cup Cornstarch
* 1/3 cup Mama Sita’s Palabok (Shrimp Gravy) Mix
* 3/4 cup cold Water
* 1 cup Potaoes, shredded (squeeze off excess water)
* 1/2 cup Carrots, shredded (squeeze off excess water)
* 1/4 cup Leeks, minced
* 12 pcs shrimps, small, peeled and deveined you can also use dried ones!
* 1 pc tokwa (hard bean curd), cut into haft cube
* 2 tbsps cooking oil

Garlic Dipping Sauce :
* 1/2 cup Mama Sita’s Young Vinegar
* 2 tsps Garlic, crushed
* dash of black Pepper
* pinch of Salt

HOW TO…….

*1.) To prepare the batter: In a mixing bowl, combine all-purpose flour, cornstarch, Mama Sita’s Palabok (Shrimp Gravy) Mix and water. Squeeze off excess water from the potatoes and carrots. Stir in potatoe, carrots and leeks.

*2.) To form the fritters: In a saucer, form batter mixture into small 2” patties. Top with a shrimp and 3 tofu cubes. Gently slide into pre-heated pan with cooking oil (350ºF or 170ºC) and fry until golden brown, about 5 minutes. Drain off excess oil. Continue process until you use up the batter mixture. Serve hot with garlic dipping sauce.

*3.) To prepare the garlic dip: In a bowl, combine vinegar, garlic, black pepper and salt. Stir. Let stand for at least 20 minutes. Reserve until needed.

ZUCCHINI AND SEAFOODS

In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower.

YOU NEED…….

* 4 pcs. Zucchini, halved and sliced
* 1 pouch Mama Sita’s Chop Suey Mix
* 1 pack Seafoods Mix , frozen
* 1 onion, sliced
* 4 cloves Garlic, peeled and crushed
* some Scallions, cut into rings
* 1 Carrot
* Half Pechay Baguio or Chinese cabbage
* some Vegetable oil
* 1 cup of Water
* 1 broth cube

HOW TO…….

—Heat a pan or casserole. Pour some vegetable oil. Saute onion, garlic, carrot, seafoods and broth cube. Stir to blend for about 5
minutes.

—Add the vegetables, continue stirring. Meanwhile, dissolve 1 pouch Mama Sita’s chop suey mix in 1 cup of water.

—Pour the sauce (Mama Sita’s Mix) and continue cooking until sauce is thicken. Serve hot.

MY SHRIMPS TINOLA

A soup made with shrimps steamed in ginger root, cabbage and a bit of Onion. This is a simple Filipino way of cooking shrimps as a soup. Specially on this winter time, soup includes in everyday meal. A kind of fast winter soup for all Filipinos.

what is a better cold day meal than a big pot of soup? In my opinion, pretty much nothing fills you up and makes you feel warm and cozy like a big, hearty meal like these. Contrary to
popular opinion, it’s not nearly as difficult or time consuming to make enough soup for dinner for an average sized family, plus plenty of leftovers for great lunches. In addition to being delicious and satisfying, soup, unlike many comfort foods, is a fairly healthy options!

YOU NEED…….

* some vegetable oil
* 1 Onion
* a thumb sized Ginger
* 1/4 head Cabbage
* 1 kg Shrimps
* 1 fish broth cube
* some water
* Salt and fresh ground Pepper to taste
* Fish Sauce or Patis (optional)

HOW TO…….

LUNCH MENU OF THE DAY!

This is our lunch today/ Just to give you an idea what goes for a simple menu, like this!
Pinoy na Pinoy ang dating ng pananghalian na ito.
Mangoes, I think everyone’s favorite no doubt about it!
Not to compared in a restaurant, because aside from simply homecooking, it is also for family of four members.

Rice being the major source of carbohydrates by most Southeast Asian countries, is a constant in any Filipino lunch. Meat and fish dishes are usually served with the rice. However, it is not typical for a Filipino everyday meal to consists of an entree, main dish and dessert. It is usally just the main dish and sometimes a serving of a dessert or fruits.

CONSIST OF…….

For soup; Savory Mussels Soup
Fried Dark Band Fuslier (fish)
Rice
Fresh Ripe Mangoes

BARRIO FIESTA 2007, 2009 and 2010

PAG IBIG SA BAYAN!
This Blog is all about Barrio Fiestas that we had here in Vienna in commemoration of our Emancipation Day.

This was taken during Barrio Fiesta here in Vienna. In my booth with Tupackfreak and some guest of mine from Italy. Also with Senator Gringo Honasan and Mayor Richard de San Jose of Flora, Kalingga Apayao and their wives. Also Randy Santiago of TFC (The Filipino Channel), which is no picture at all here. And all various Filipino Association here in Austria. (2007 and 2009) During this time, you’ll really see how Filipinos…..”NAGKAKAISA”……was a very successful Day!

Picture down here was our take home food. We bought from one of the booth for our dinner. Grilled squid and shrimps, Our take home food with sliced tomatoes and onions!

The day was too long for all of us but it was a very delightful day for everybody!
Until next year folks…

LOOKS LIKE IMPORTED!

In local restaurants here in Vienna, like a restaurant which they claimed a Greece Resto you will discover something similar to our food. Gaya ng mga piniritong isda, naiba lang ay ang kanin na kapares nito. Kasi usually ang kanin nila kung hindi niluto na may mantika o di kaya ay may kulay…..LOL…
Pero kung tutousin ay di malayong naiiba sa mga putahe nating Pinoy!
Kaibahan nga lang kapag mga fried fish ay laging may kasamang salads maliban sa kanin o di kaya ay french fries. Siguro nagtataka kayo kung bakit ko nasabi ito…kasi sa dami ng mga Greece restaurants na napasukan naming mag pamilya dito ay ito halos madalas ang order ko. Wala akong makitang malaking pagkakaiba sa pagkain nating mga Pilipino.

Pag masdang mabuti ang larawang ito, at makikita ninyo ang ibig kong sabihin…jejejeee…
O di ba looks like IMPORTED pero kung tutuusin ay kanin na niluto sa tomatoe sauce, fried fish, ensaladang carrot na may green salad, kamatis at sibuyas, at hiniwang lemon. masarap siya at nakakabusog talaga. Ito ang naging tanghalian ko nang kami ay kumain sa isang resto dito ng Greko. At kung mapapansin ninyo may basket ng tinapay din na di ko naman kailangan, dahil sa kanin palang ay kuntento na ako.
O di ba tama ako mukhang IMPORTED pero wala namang pinagkaiba sa pagkaing Pilipino.

BANGUS INIHAW (GRILLED MILKFISH)

One of my hubby’s favorite among “INIHAW” dishes, is this one. If ever we had left over he used to add it for Dinengdeng season with bagoong sauce. My hubby requested this recipe but with the condition that he’ll be the one grilling it in the end I was the who did it…lol….

This was our lunch. By the way, I got it from the market cleaned already but frozen one. We don’t get fresh here aside from other fish like Bonito, Horsemackerel, Dorado and Shrimps. These you can get fresh and cleaned also. Which is very usual here in Austria whenever you buy fish. Sa sarap kaya nito maraming kanin ang makakain.

YOU NEED…….

FOR 2 PCS. BANGUS (MILKFISH) of Regular size:
* 2 pcs. Milkfish (Bangus)
* 2 large (100 grams) white or red onion, minced
* a thumb-sized ginger, chopped
* 4-5 pcs (200 grams) tomatoes, chopped
* salt and pepper
* OPTIONAL- 1/2 tbsp of soy sauce
* for wrapping maybe aluminum foil or banana leaves

HOW TO…….

* Wash the fish. Remove the blood that run along the side of its fishbone and the heart. Drain well. Sprinkle moderately with salt the flesh of the fish.

* Meanwhile, in a small bowl, combine the onion, ginger and tomatoes. Add a little salt. Sprinkle with pepper. Put the soy sauce (OPTIONAL). Mix until well-blended.

* Stuff the fish with the mixture. Wrap in aluminum foil or banana leaves. Grill.

* Serve with patis-suka with garlic and siling labuyo or toyo-mansi dip and lots of rice.

FISH STICKS AND PARSLEY POTATOES

Fish fingers, also known as fishsticks, are a processed food made using a whitefish such as cod which have been battered or breaded. They are then baked in the oven or deep-fried. They are commonly available in the frozen food section of supermarkets, and on children’s menus in family-orientated restaurants.

This was the lunch of the day…
A quick way of cooking for lunch on a very busy day, for a very busy mommy like me!

YOU NEED…….

* Fish sticks (can be frozen one from supermarket)
* chopped Parsley
* some oil for frying
* Boiled potatoes, peeled
* salt
* some Butter

HOW TO…….

* Simply fry the fish sticks, roll the boiled potatoes in butter add chopped parsley and salt to taste, that’s it.
Serve with green salad would be perfect!

SMOKED TROUT with VEGETABLES

TROUT belongs to the Salmonidae family. Trout are classifed as an oily fish. The word trout is also used as part of the name of some non-salmonid fish such as Cynoscion nebulosus, the spotted seatrout or speckled trout. According to the British Nutrition Foundation, trout contain one of the lowest amounts of dioxins (a type of environmental contaminant) of all oily fishes.

Here I cooked it on top of mix vegetables seasoned with anchovy paste. You can oven it also with different herbs or fry. Best serve with parsley potatoes or rice. But nothing can overcome the taste of Filipino vegetables like what I added here namely: “bulaklak ng kalabasa”, eggplant and string beans.

Just to give an idea with what, how and other preparation for “TROUT”. My family love it very much the oven one with some flour on top. serve with potatoes or rice. Which I’m going to upload on youtube next time. Of course the recipe here.

YOU NEED…….

* 1 smoke Trout of medium sized
* 1 Tomatoe
* 1 Onion
* about 4 pcs. Eggplant
* 1 bunch of String beans (sitaw)
* some Squash flower (bulaklak ng kalabasa)
* 3 tbsps. Anchovy Paste
* some fish sauce (patis)

HOW TO…….

SALMON HEAD & MANGOLD (CHARD)

Just to give an idea what mangold goes with it a la Filipino taste and way of cooking. Since I’m base here in europe in which mangold or chard is available every where. Cooked in coconut milk with siling labuyo and vinegar then I serve it with hot rice of course, just like every Filipino family who’s fun of eating rice three or more times a day.

Chard, also known by the common names Swiss Chard, Silverbeet, Perpetual Spinach, Spinach Beet, Crab Beet, Seakale Beet, and Mangold, is a leafy vegetable, and is one of the cultivated descendants of the sea beet, Beta vulgaris subsp. maritima. Although the leaves are eaten, it is in the same species as beetroot (garden beet) which is usually grown primarily for its edible roots.

It has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked (like in pizzoccheri) or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach. Chard is used in a variety of cultures around the world, including Palestinian Arab cuisine.
And for Filipinos like us I have to adopt it according to my family’s preferences and Pinoys cuisine in a way!

YOU NEED…….

* for 2 pcs. Salmon Head
* 1 liter Coconut Milk
* 1 bunch ogf Mangold or Chard
* some Pepper Corns or fresh ground Pepper (I used fresh ground pepper)
* some Siling Labuyo
* Vinegar
* Fish Sauce (Patis) to taste
* some Ginger Powder
* some Garlic Powder

HOW TO…….

* Bring coconut milk to boil. Then add salmon head , season with fresh ground pepper, patis, ginger and garlic powder. Cover oever medium heat for about 5 minutes.

* Add mangold, siling labuyo and vinegar. Cover and continue cooking until mangold is done. Serve while hot with rice.

FISH FILLET WITH THYME AND PEPPER

This idea came from a dish the one of my colleague in Sozial Versicherung Anstalt der gewerblichen Wirtschaft (SVA) invited us for Tupperware party. She pressed the herbs and spices into the fish fillets then fried them. That was good! To complete the dish, I serve them with garlic-sour cream and mayonnaise sauce!

YOU NEED…….

* 320 g fleshy fish, I used Cod fish fillet
* salt and pepper
* about 1/2 cup flour
* 1/2 cup vegetable or cooking oil

FOR SAUCE:
* 1 tbsp. Mayonnaise
* 1 cup sour cream or milk
* 1 tbsp. garlic finely chopped
* some salt
* a pinch of dried thyme

HOW TO…….

WHITE CLAMS (Halaan) WITH SPINACH

The more common way of preparing this simple soup is to add “sili” leaves or “Malunggay” leaves. Since I’m in Europe, I added spinach.

YOU NEED…….

* 1 kg white clams (Halaan)
* half a head of garlic, finely minced
* a thumb-sized ginger
* 300 g baby spinach
* 1 onion, finely sliced
* 2 tbsps. vegetable oil
* fish sauce (patis) for seasoning

HOW TO…….

MILK FISH “PAKSIW”

The milkfish, (Chanos chanos), is an important food fish in Southeast Asia and is the sole living species in the family Chanidae. Milkfish have a generally symmetrical and streamlined appearance, with a sizable forked caudal fin. They can grow to 1.7 m but are most often about 1 meter in length. They have no teeth and generally feed on algae and invertebrates. They occur in the Indian Ocean and across the Pacific Ocean, tending to school around coasts and islands with reefs. The young fry live at sea for two to three weeks and then migrate to mangrove swamps, estuaries, and sometimes lakes and return to sea to mature sexually and reproduce. The fry are collected from rivers and raised in ponds where they grow very quickly and are then are sold either fresh, frozen, canned, or smoked.

The milkfish is an official national symbol of the Philippines, where it is called “bangus”.

Because milkfish is notorious for being much bonier than other food fish in the country, deboned milkfish, or “boneless bangus,” has become popular in stores and markets.”PAKSIW” is the generic name for stews made with vinegar. During LENT SEASON…..this is real good with some eggplant and bitter gourd!

YOU NEED…….

* 2 medium-sized Milk fish (Bangus)
* 8 pcs. small eggplant
* 2 pcs. small bitter melon/gourd
* 1 onion
* ginger sliced
* 2 tbsps. vinegar
* 1 tsbp. oil
* salt and pepper

HOW TO…….

FRIED FISH AND GREEN BEANS

One my favorites and simplest way of cooking fish and faster too. Almost every week it includes in my weekly menu plan. You can vary the vegetables which you can add according to your family’s preferences.

YOU NEED…….

* about 3 pcs. fried fleshy Fish, I used Horse Mackerel
* 150 g Green beans, cleaned
* 1 pc. Tomatoes, sliced
* some Scallions, roughly cut into rings
* Shrimps extract from shell and head
* some water
* Salt to taste

HOW TO…….

***In a casserole, boil some water, then add shrimps extract, scallions and tomatoe. Cover let it boil. Add fried fish and green beans season with salt and continue cooking until green beans is done. Serve hot with rice.

DORADO IN OLIVES-TOMATOES BED

Though dorado, or sea bream, from the Cantabrian and Galician coasts, is a bit expensive and at Christmas time commands the price of gold, all of Spain allows itself to be tempted by this fine fish which will be grilled and served on a bed of thinly sliced potatoes and onion rings, garnished with the traditional persillade of parsley, garlic and saffron. Just before being served, it will be sauced with a mixture of Sherry and peppers. In the Basque country, a few cloves of garlic, thinly sliced and sautéed in oil, are added. But this recipe I’ll be giving it t you by next time.

Now I have this version kind of steam Dorado and serve on a olives-tomatoes bed. My 2 kids liked it that way not too much oil in it.

YOU NEED…….

* 2 pcs. Dorado, about 1 1/2 kg
* 250 g Tomatoes
* 50 g Green Olives
* 50 g Black Olives
* 1 pc. White Onion
* 3 tbsps. olive oil
* 1 tbsp. White Sugar
* 1 tsp. Rosemary, dried
* 1 tsp. Thyme, dried
* some Lemon extract
* Salt and pepper

How TO…….

CRABS & PUMPKIN IN COCONUT MILK

This is my alternative for crabs with string beans and squash in coconut milk instead!
Pinoys are use to cook this with string beans (sitaw) and squash (kalabasa). here is my alternative for it, to those who live in vicinity of Europe which is abundant of pumpkin and green beans, try this recipe of mine with crabs in coconut milk!
For me there is nothing different regarding the taste!

YOU NEED…….

* about 1/4 head of pumpkin, peeled and cut into cubes
* a bunch of green beans, about 300 g
* 1 kg crabs, cleaned and halve
* 1 can of coconut milk
* 1 Onion, roughly sliced
* 3 cloves garlic, crushed and peeled
* a thumb-sized ginger, sliced
* 1 pc. chilli finger (siling labuyo)
* 3 tbsps. vegetable oil
* salt to taste

HOW TO…….

—Heat some vegetable oil in a casserole. Saute onion, garlic, ginger and pumpkin. Cover for about 3 minutes over lower heat.

—Add crabs and green beans. Pour in the coconut milk and add siling labuyo and salt to taste, over high heat let it simmer. Once it boils lower the heat until vegetable is done.

—Serve with rice while hot and enjoy.

MANGO WITH SAUTEED SHRIMPS PASTE (Mangga at Baguong)

This can be a Good Appetizer!
But here it’s a side dish for my fried fish. Mix with tomatoes and sauteed shrimp paste.
Oh, what a good food and perfect much on the plate! While I was looking at this plate and taking picture my mouth is watering and soon for sure will drool. I can’t wait for another few seconds so I put aside first the cam then started to satisfy my mouth with this food. With hot rice really satisfy everybody at home.

YOU NEED…….

* 2 pcs. Mango, peeled and sliced
* 3 pcs. tomatoes, sliced
* 4 tbsps. of sauteed shrimp paste
HOW TO…….

—Just mix all together and that’s it!…Enjoy :mrgreen:

TILAPIA

TILAPIA Ang tilapya, tilapia o talapya ay isang uri ng isdang nakakain. Nabubuhay ang mga ito sa tubig-tabang at tubig-alat ng mga pook na tropikal. Maang isa sa mga paborito ko ay ang inihaw.
Tapos ang sawsawan ay patis na napigaan ng kalamansi. Hayyy…masarap magkamay na kumain at may bagong sinaing na kanin…

Kapag ganito kalalaki at bagong huli na sariwa pa ay masarap ihawin. Masarap kurutin ang laman niya lalo na kapag bagong hango sa ihawan. Ano nakakatulo ng laway habang binabasa itong aking sinulat dito!
Kailan kaya ako muling makapagbakasyon sa Pilipinas at nang makatikim muli ng ganito lalo na yong galing sa farm hayyy!…..hehehee…

DORADO with (KANGKONG)WATER SPINACH!

KANGKONGor Ipomoea aquatica is a tropical plant grown as a leaf vegetable. It is known in English as Water Spinach, Water Morning Glory, Water Convolvulus, or by the more ambiguous names “Chinese spinach” and “swamp cabbage”. It has many other names in other languages. It is found throughout the tropical and subtropical regions of the world; it is not known exactly where it originated.

In the Philippines, Ipomoea aquatica is usually sauteed in cooking oil, onions, garlic, vinegar, and soy sauce. This dish is called “adobong kangkong”. It is also a common leaf vegetable in fish and meat stews like sinigang. There is also an appetizer in the Philippines called “crispy kangkong”, in which Ipomoea aquatica leaves are coated with batter and fried until crisp and golden brown.
Just like our viand yesterday…Dorado with tomatoes ang kangkong (see photo down here)!

YOU NEED…….

* 1 big Dorado
* 3 pcs, tomatoes, diced
* 1 pc. onion, peeled and sliced roughly
* a bunch of Kangkong or Water Spinach
* some water for soup
* Salt or Patis to taste

HOW TO…….

—In a casserole, bring water to boil. Once it boils add tomatoes and onion. For second boiling point, add dorado season with salt or patis. If fish is nearly done add kangkong and continue cooking over medium heat until kangkong is done. serve jot with rice. ENJOY!

ABOUT, PORK MEAT, SEAFOODS AND VEGETABLES

HUBBY’S COOKING

TILAPIA “INABRAW” ART

My hubby’s cooking, kind of Ilocano dish (inabraw art)
Sometimes….nakaka…miss ang mga lutuing sariling atin. Lalo na yong mga native dishes ng bawat provinces na natutunan natin sa mga ancestors. Masarap balik-balikan ang mga ito. Simple lamang pero masarap din.

YOU NEED…….

* 1 whole Tilapia
* Eggplant
* Okra
* Bitter Melone/Gourd
* Chilli
* String Bean (Sitaw)
* 1 Onion
* Anchovy sauce (bagoong isda)

HOW TO…….

***So take it from my hubby Folks!

NECK of PORK (Hubby’s Cooking)
(SCHOPFBRATEN)

Hubby is in the kitchen cooking for dinner today. We are having neck of pork, with cabbage, small eggplants and mushrooms. It smells good and I will let you know how that goes. It’s 9 oclock here so I hope I don’t have nightmares by eating so late. Of course we have’nt been going to bed untill about 12 midnight. It’s weekend, so kids are allowed to stay late.

I tell you; you can’t find this RECIPE anywhere. Kasi nga “IMBENTO” ni hubby…kung baga experiment niya, but it turned out so good!
So what happened after cooking…..”PINUTAKTI” ng 2 kids namin. I think they’re too hungry, kaya hindi na makaantay na matapos ihain sa hapag-kainan…hehehehehe..to see just check out the Video down here:

YOU NEED…….

* 4 pcs. Neck of Pork
* 3 to 4 cloves Garlic
* 1 Onion
* 1 broth cube
* 1/4 head Cabbage
* about 4 to 6 pcs. small Eggplants
* 75 g Mushrooms
* some Soy sauce
* 3 tbsps. Vinegar
* Salt

HOW TO…….

Having dinner infront of television while watching TFC is so cool!
Kaya ubos ang neck of pork ni hubby. Madali lang ito lutuin. Binali-baliktad lang niya sa kawali na natimplahan ng asin lamang, sa sariling mantika until medyo mag-brown at set aside. Take note: sa sariling mantika, huag maglagay ng extrang mantika, basta painitin muna ang kawali. Saka idinagdag ang mga gulay. Na natimplahan ng broth cube, toyo at kaunting suka. Hinain na mya kasamang mainit na kanin.

FRIED TILAPIA AND VEGETABLES (inabraw art)

Dinengdeng or Inabraw is an Ilocano dish, which is classified that “baguong” soup based dish. It contains more baguong soup base and fewer vegetables unlike pinakbet.

My mother in-law usually add the following vegetables: Jute leaves (Saluyot), pods (dahon ng sampalok), leaves of the horseradish tree (malunggay, dahon at bunga), squash and blossoms, alakon blossoms (Himbabao or Baeg), leaves and fruits of bitter melon (dahon at bunga ng ampalaya), sponge gourd (patola or kabatiti), string beans and shoots, bamboo shoots, bottle gourd, eggplant, okra, winged bean, and wild potatoes.

While my mother prepare it with the following vegetables: Kamote tops, vine spinach (Alugbati), chayote leaves and shoots, chilli peppers, bananablossoms, cassava tubers, whole taro but the small ones, purple yam and oyster mushrooms.

But this one is my hubby’s version and his favorite vegetables!
Sometimes he add leftover fried fish, or other meats, to the dish.
My 2 kids eats the fried tilapia but not the soup and vegetables.
Usually the dish is only for the 2 of us (my hubby and I).

YOU NEED…….

* 1 medium-sized Tilapia, fried
* a bunch of string beans, sitaw
* about 3 tbsps. Baguong (preferably baguong balayan, sauce)
* 200 g winged bean, sigarilyas
* 200 g small eggplants
* 200 g okra
* 1 onion
* 1 tomatoe

HOW TO…….

—First fry the tilapia. In a pot boil a cup of water or more, according to your preference. Add the tilapia head for more taste.

—Pour in the baguong sauce which is mix in hot water and add string beans and winged beans, cover and let it boil.

—Then add eggplant, okra, tomatoe, onion and tilapia. Cover and let it simmer over medium heat until done.

—Serve while hot with rice.

DADSY’s COOKING (My Hubby)

PURE VEGGIES

ALL ABOUT MY “SALUYOT” (JUTE LEAVES) COOKING!

SALUYOT, also known as jute, is a green leafy vegetable that is rich in calcium, phosphorus, iron and potassium. It has also been determined that 100 grams of saluyot contains an ample amount of Vitamin A, thiamine, riboflavin, ascorbic acid, and is also rich in fiber. With these facts alone, we can appreciate the benefits that can be derived from eating and incorporating saluyot in one’s diet. That’s what I did, almost every day. Saluyot can be found basically everywhere. From warm, tropical countries like the Philippines to tropical deserts and wet forest zones, saluyot is abundant. It does not require much attention and care, and thus, thrives without cultivation the whole year round. even here in Vienna I could buy it fresh from the farmers!

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Jute Leaves or Saluyot – iCookiTravel

Because the saluyot or jute plant is by nature a vegetable, it is easy to prepare and can be incorporated to various dishes that would allow individuals to benefit from its vitamins and mineral content. Since it can be found easily, there are a lot of local viands and/or dishes that use saluyot as an ingredient. For instance, the Ilocanos use saluyot in their preparation of dinengdeng and bulangbulang. Fried saluyot are also mixed with sautéed bamboo shoots and dried beans. It is also integrated in mongo dishes, and in soups.

JUTE LEAVES (Saluyot) AND PEPPERS or CHILLI PEPPERS

PEPPERS Capsicum fruits and peppers can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescens species, though a few others are used as well. They are suitable for stuffing with fillings such as cheese, meat or rice.

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Jute Leaves and Peppers – iCookiTravel

They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces.

They can be preserved in the form of a jam or by drying, pickling or freezing. Dried peppers may be reconstituted whole, or processed into flakes or powders. Pickled or marinated peppers are frequently added to sandwiches or salads. Frozen peppers are used in stews, soups, and salsas. Extracts can be made and incorporated into hot sauces.

YOU NEED…….

* about 1 kg Peppers of different colors (not hot)
* some Vegetable oil
* a bunch of Saluyot (Jute)
* Anchovy Paste
* Fish Sauce (Patis)
* 1 Onion
* a thumb-sized Ginger , sliced
* 4 cloves Garlic, just peeled added as a whole
* 2 tbsps. Vinegar
* half a cup of water or less, just enough to cook the whole thing!

HOW TO…….

**Simply heat a pan or casserole and add some vegetable oil to saute; garlic, onion and ginger a little bit.
Then add peppers, jute(saluyot) and water season with anchovy paste and cover for about 3 to 5 minutes, continue cooking over lower heat or fire until vegetables are done. Serve with fried fish or meat and rice

“SALUYOT AT LABONG” (Jute and Bamboo Shoots)

I learned this from my hubby and my mother in-law. I love the soup base of this dish with baguong sauce.
Dinendeng na labong with Saluyot is a popular dish in Northern Luzon, (the Ilocano Region) an Ilocano dish.
The Wonders of Eating Saluyot that the popular Ilocano vegetable, saluyot (jute leaves), originated in Egypt, and was the source of health and beauty of the Egyptian royalties including Cleopatra?
I don’t know if this is true…..maybe…..

In Philippine cuisine, they are called “Labong”. Two most popular dish for this is the “Ginataang Labong” (labong with coconut milk and chilies) and “Dinengdeng na Labong” (labong in fish bagoong with string beans, saluyot, and tinapa).
While “saluyot” in english JUTE, is a long, soft, shiny vegetable fibre that can be spun into coarse, strong threads. The leaves are rich in betacarotene, iron, calcium, and Vitamin C. The plant has an antioxidant activity with a significant α-tocopherol equivalent Vitamin E. Diversified byproducts from jute can be used in cosmetics, medicine, paints, and other products.

YOU NEED…….

* Fish fried or “inihaw” ( you can use alumahan, maya-maya or bangus)
* 1 can Labong (bamboo shoots)
* a bunch of saluyot (jute)
* 1 onion, sliced
* 3-4 cups of water
* 4-5 tbsps. baguong balayan (anchovy sauce)

HOW TO…….

SALUYOT AT BANGUS (DINENGDENG)

Dinengdeng (also called inabraw) is a dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong soup based dish. Unlike pinakbet, dinengdeng contains fewer vegetables and contains more bagoong soup base.

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Saluyot at Bangus (Dinengdeng) – iCokkiTravel

The dish contains the following vegetables: jute leaves, the pods and leaves of the horseradish tree, the leaves and fruits of bitter melon, the calabaza squash and blossoms, alakon blossoms, amaranth leaves, sweet potato tubers and leaves, kabatiti gourd, string beans and shoots, talinum, chayote squash and shoots, chili peppers, banana blossoms, corn, West-Indian pea blossoms, tabungaw gourd, winter melon, eggplant, okra, winged bean, parda beans, lima beans, various mushrooms like oyster mushrooms, whole taro, cassava tubers, purple yams, and wild potatoes.

Some add leftover fried fish, or other meats, to the dish.
But here it is totally different!
I fried the bangus (milkfish), added in green beans, squash or kalabasa, various mushrooms,and saluyot or jute ( dried ones) and seasoned with anchovy sauce.

YOU NEED…….

* 1 tomatoe
* half a head squash
* 1 fried Bangus
* 200 g green beans
* 1 bunch of Saluyot or Jute
* 1 tsp. powdered garlic
* 1 tsp. powdered Ginger
* about 150 g various mushrooms
* 1/2 cup water
* Anchovy sauce

HOW TO…….