Tatsoi is a close relative of Pak Choi, Chinese cabbage as well as the turnip. Because of the rosette-like arrangement of the leaves, it was also called Rosetten-Pak-Choi or Rosetten-Bok-Choi. In German it is also called leaf mustard because of its fine mustard note. I added to my
Pancit Canton with snow peas, carrot and tofu, was a sort of experiment which turned out good. No meat at all seasoned with oyster and soy sauce. Thanks for dropping by and please subscribe to my YouTube channel.

Tatsoi and Pancit Canton


227g Pancit Canton

3pcs Carrot

a bunch of Tatsoi

150g Snow Peas

1pc Onion

4 cloves Garlic

2tbsp Linseed oil

Topped with Sesame seeds


3tbsps Oyster Sauce

2tbsp Soy Sauce

300ml hot Water

10g Sesame seeds




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?



SPAETZLE a kind of fresh pasta from the South of Germany), with beef goulash as a sauce is our lunch for today. Since my two kids love Goulash very much, so I used spaetzle (noodle) too. Not the traditional one from Hungarian but this is very easy way using Knorr Goulash Base. Really my quick version of it which I wanted to share to everybody. So here is my recipe for this…

You can also use ground or minced beef meat instead of meat, just like picture above. Procedure is just the same.
The amount of fat that remains once the ground beef has been cooked depends on preparation methods. A study published in the “Journal of the American Dietetic Association” concluded that draining the fat from cooked ground beef, as well as running it under water, significantly reduced the fat content without impairing overall nutritional value.

And this is my ground meat goulash!
An alternative instead of beef meat, you can use pork or beef according to your preferences.


* 250 g Spaetzle, cooked in boiling water for about 12 to 14 minutes with salt
* 300 g beef meat for stewing without fat
* 1 pack of Knorr Goulash Base
* some water for mixing Goulash Base
* 1 big Onion, peeled and chopped roughly
* some vegetable oil
* some water for cooking beef meat