SEAFOODS AND VEGETABLES

🇵🇭PECHAY and SHRIMPS

Cooking with my baby girl, this baby girl is now 23 years of age, I can’t belive time flies and things change.

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PECHAY and SHRIMPS, lunch time – iCookiTravel

Hello everyone, today’s lunch at home Pechay with shrimps with lots of crushed garlic. Why lots of crushed garlic? Because if you are watching your health particularly diabetes and hypertonie, like blood pressure can be at least alleviated by the frequent consumption of garlic over a long period of time. So here I used a whole head of crushed garlic, I Love it!

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A whole head Garlic for PECHAY and SHRIMPS – iCookiTravel

Pechay, Bok Choy or Chinese Cabbage whatever you want to call it. There are a lot of health benefits that can found in this crunchy, green leafy vegetable. It is now my habit to include it in my weekly menu plan for at least twice a week. Knowing that  pechay contains law calories and carbohydrates. In additional it has potassium, a mineral which is responsible for prevention of hypertonie and the regulation of blood pressure. Sounds good ha! So take it away from me Folks specially for those who are suffering from diabetes and hypertonie with matching high cholesterol. Jesus Christ!

Starting today I’m using Sesame Seeds Oil. Giving a try of what I read from a magazine last week. Hoping that it will help me also. I will keep you inform about this in the long run… Served with Brown Rice and a glass of Lemon juice as you could see on the Video. Happy Cooking and GUTEN APPETIT!

YOU NEED…….

Note: This Recipe yields 4 Persons, so if you are alone or two you can reduce the whole Ingredienst according to your preferences just like garlic maybe it is too much for you.

  • 1kg Shrimps
  • 2 Bunches of Pechay (a Big one washed and sliced)
  • 1 small Onion, peeled and sliced
  • 1 medium-sized Tomatoe, washed and sliced
  • a Whole Head of crushed Garlic, peeled
  • 2tbsp. Sesame Seed Oil
  • Salt and Fish broth powder to taste (you can also use Patis instead)

HOW TO…….

Note: Waiting for YOUTUBE approval for the Video later…

Check these out too: Thank you!

https://crazyhomecooking.wordpress.com/2012/11/18/radish-and-shrimps-in-coconut-milk/

https://crazyhomecooking.wordpress.com/2014/06/23/pasta-with-shrimps-tomatoe-sauce/

https://crazyhomecooking.wordpress.com/2012/02/04/sea-foods-and-vegetables-volume-2/

https://crazyhomecooking.wordpress.com/2012/01/24/sea-foods-and-vegetables/

https://crazyhomecooking.wordpress.com/2012/09/06/salted-dried-shrimps-omelet/

 

PURE VEGGIES

🇦🇹LEAFY GREENS

Ancient New Years tradition says that the more leafy green vegetables you eat, the more prosperity you will experience. Spinach for example is a great source of niacin, zinc, protien, fiber, vitamins A, C, E, and K, thiamine, vitamin B6, folate, calcium, iron, magnesium, phosphorus, and potassium. Spinach promote healthy hair, skin and nails too.

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Baby Chard or Baby Mangold – iCookiTravel

 

Baby-Chard or baby-Mangold in German for Thursday veggie! Good evening Folks. Dark green leafy vegetables are nutritional powerhouses filled with vitamins, minerals and phytonutrients.

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PAK CHOI or BOK CHOY – iCookiTravel

To humans in large doses, particularly to people who are diabetic and been consuming 1 to 1.5 kg of raw bok choy per day, in an attempt to treat diabetes, developed hypothyroidism, for reasons relating to diabetes, resulting in myxedema coma, so it is not good when it is too much! Take note Folks!

ABOUT, PORK MEAT

TODAY’S MENU THE START OF 2013

It is difficult not to believe that the next year will be better than the old one! And this illusion is not wrong. Future is always good, no matter what happens. It will always give us what we need and what we want in secret. It will always bless us with right gifts. Thus in a deeper sense our belief in the New Year cannot deceive us.
“HAPPY NEW YEAR EVERYONE!”

YELLOW BELL PEPPER-BACON-ONION WITH EGG

We are not at home since yesterday, that’s the reason why no updates and no entry!
But I will start where we started the day today. My daughter Diana-Grace prepared our breakfast with mess composed of bell peppers, bacon, onion and beaten eggs. Served with french bread and coffee. As you could see picture above.

HUBBY'S SOUP- SHRIMPS-PECHAY- NOODLES

Then for our lunch, hubby cooked us this soup shrimps soup with egg noodles and pechay. So warm and so good for a cold day like this. My daughter she doesn’t eat shrimps so my hubby cooked extra for her with mussels (tahong)
instead.

MY HOMEMADE TOCINO

This was pork belly which I marinated the night before media noche. Using Mama Sita’s marinating mix for Tocino.

My HOMEMADE TOCINO WITH MIX SALAD

I served it with mix salad, with corn kernels, lettuce, tomatoes, cucumber, finely chopped garlic and onion. For dressing, yoghurt with finely chopped parsley, chive, salt and pepper.

MY SON'S (RONALD-LOUIS) "TURON" WITH SESAME SEEDS

For dessert our son Ronald-Louis made Turon with sesame seeds. The new year had a good start with us today, everybody take part in the kitchen. So happy that the two kids can cook in a way they can, even a simple thing. 😉
What about you how did the new year started with the whole family?

SEAFOODS AND VEGETABLES

PECHAY AND SARDINES

My family didnt have much money when I was growing up and my mom would have to cook what suited our budget and sure enough, due to lack of money, this dish came up on our menu quite often.

YOU NEED…….

* 2 bunches of pechay
* 2 cans small Ligo red label sardines
* 3 cloves garlic, peeled and crushed
* 1 pc. medium size onion, chopped
* 2 pcs. medium size tomato, chopped
* a thumb-size ginger
* salt
* 1 cup of water
* some vegetable oil

HOW TO…….

* Wash and drain pechay, cut crosswise into thin strips, separate the stalks from the green leafy part. In a casserole, sauté onion, garlic and tomato. Add 1 cup of water let boil and simmer for a minute, season with salt to taste.

* Add pechay stalks first and cook for a minute, add in sardines sauce first and continue to cook for another 1-2 minutes.

* Add rest of the green leafy part of pechay and sardines simmer for another 3-5 minutes or until vegetables are cooked. Serve hot.