MEAT AND VEGETABLES

SWISS CHARD in COCONUT MILK

👩‍🍳First of all “Happy Mothers Day to all Mom way out there!” This is purely experiment, my first time to try and create this recipe and so proud to share this to you turned out so good. I added chili flakes not in video without adding the stem because I don’t want it to be soupy it is more watery with stem. If your are following my VLANG.😂 I really love eating this green leafy vegetable Swiss chard or Mangold in german.

Swiss chard or mangold in coconut milk

YOU NEED…….

1kg Swiss Chard

400ml Coconut milk

250g ground Beef

some Salt to taste

1 Onion

10g Ginger

3tbsps Rapeseed oil

HOW TO…….

SEAFOODS AND VEGETABLES

🇵🇭SWISS CHARD in SOUR SOUP with SHRIMP

There are various types of Chard, Mangold or Heirloom beet. The one I‘m cooking today they call it Swiss Chard. The leaf is thinner compared to the last one I cooked as side dish for my Tuna steak if your are following my VLANG.😂

My shrimp 🍤 „Sinigang“ (sour soup) with Swiss chard

I really love eating this green leafy vegetable (chard or Mangold) What ever you like to named it. It’s because for one reason loaded of fiber and my decrease Insulin resistance and lower blood sugar. My diabetes awareness. Trying to include in my daily meal prepping.

YOU NEED…….

200g Swiss Chard

500g Shrimp

1 Onion

1 Tomato

Salt and Pepper to taste

1/2liter Water

1tbsp Knorr „Sinigang sa Sampaloc“ (Knorr Tamarind Mix) you can use lemon juice instead if you don’t have this.

HOW TO…….

FOOD, SEAFOODS AND VEGETABLES

🇪🇺CHARD (Mangold) and TUNA STEAK

This Chard vegetable (Mangold) recipe goes well with Tuna steak as well as with grilled meats. Today I choose Tuna and my chard (Mangold) infused with garlic just salt and pepper to taste as simple as that. Served with boiled potatoes. If you are like me who loves leafy vegetables this recipe is for you.

My Chard vegetable (Mangold) with Tuna Steak

YOU NEED…….

500g Chard ( Mangold)

1 whole Garlic

Olive Oil

Salt and Pepper

200g Tuna Steak

6pcs Potatoes 🥔

Some water

HOW TO…….

ABOUT, BEEF MEAT

BEEF WITH CHARD (MANGOLD)

Finally after almost 2 weeks no new entry, was too busy at work.
Chard, also known by the common names Swiss Chard, Silverbeet, Perpetual Spinach, Spinach Beet, Crab Beet, Seakale Beet and Mangold, is a leafy vegetable. Although the leaves are eaten, it is in the same species as the garden beet (beetroot) which is usually grown primarily for its edible roots.

The word Swiss was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers. The chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily.

Chard can be harvested while the leaves are young and tender or after maturity when they are larger and have slightly tougher stems. Chard is extremely perishable. Chard has shiny green ribbed leaves, with stems that range from white to yellow and red depending on the cultivar. It has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.

My version of “NILAGANG BAKA” with Chard (Mangold) or Perpetual Spinach!
“NILAGANG BAKA” has three basic features namely: a very good broth, fork tender beef and with vegetable. And it also refers SLOW COOKING!

YOU NEED…….

* 1 kg Beef (with bones)
* 2 bunches of Chard (Mangold)
* 1 Tomatoe
* 1 Onion
* 1 1/2 Maggi broth cubes
* Fish sauce (Patis)

HOW TO…….