PASTA AND PIZZA, SEAFOODS AND VEGETABLES

🇵🇭🇪🇺HOME COOK (Lutong Bahay)

It’s been a while, now I got time to update here again. “Masyadong naging busy sa trabaho ng mga nakaraang buwan na nagdulot ng bagong chapter sa buhay. Dala ang panalangin na sana ay gabayan ako ng puong may kapal upang aking magampanan nang maayos ang panibagong yugto na ito. Kung kailan nagkaedad saka naman nabiyayaan nang husto kahit na malaking hamon ang kapalit. Thank you so much Lord for all these blessings 2017.”

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Chinese cabbage, zucchini, carrots with pork belly-iCookiTravel

Another sauteed vegetables for family viand that goes with hubby’s pan fried chicken and pork belly.  kids loves it coming home from a heavy day eating a heavy meal later of the day. They used to eat around 6 pm. it is linner for us.

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Pickled Cabbage with Frankfurter and bell Peppers-iCookiTravel

Pickled cabbage sauteed with frankfurter, bell peppers, onion, chili paste, paprika powder, a little bit catchup and pepper. Red-hot and sharp! For those who eat it with rice needs a lot, just like my family.  I used to eat it with my diabetic bread or bun.

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Sauteed Pumpkin with Bok Choi and Eggplant-iCookiTravel

I think I wrote the caption incorect! Pumpkin, Bok Choy or Pak Choi, and Egplant sauteed with garlic, red onion, tomatoe and a bit of pork belly for familie’s viand. A very brilliant way to get the kids eat some vegetables. Pumpkin is still cheaper in the month of November, while Pak choi we get it here in Vienna all year round from chinese and indian shop.

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ZUCCHINI-GROUND MEAT Sauce for Pasta-iCookiTravel

What are the best pasta sauce for you? With the huge selection of super delicious variants, the choice is too difficult but for sure everybody has its own favorite the way you like it or according to your preferences.  Picture above, one of my fave sauce ever,for pasta zucchini with ground meat sauteed in olive oil with red onion. lots of garlic, oregano, chopped parsley, tomatoe paste and tomatoe sauce.

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STUFFED SQUID-iCookiTravel

This is my version of fried stuffed squids. Succulent tender squid stuffed with mix ground meat (pork and beef), onion, fried garlic, chopped potatoes, carrots, cheese and fried to perfection. To make sure that the squid remains tender and juicy, do not overcook them.

YOU NEED…….

* 4 pcs. big Squid, cleaned with head
* 1 Onion, chopped
* 2 pcs. medium sized Potatoes
* 1 big Carrot
* about 250 g Ground meat, (I used mix pork and beef)
* fried garlic
* Cheese
* some Vegetable oil for frying
* Salt and Pepper

HOW TO…….

CHECK THIS OUT TOO:

All about SQUID Recipe!

https://crazyhomecooking.wordpress.com/2012/01/02/squid-sorti/

LIFESTYLE, POULTRY, SEAFOODS AND VEGETABLES

🇵🇭🇦🇹SUNDAY LUNCH

Eating at home would not lead you to a significant decrease in nutrient density and greater health risks.

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Sunday lunch at home. – iCookiTravel

Today I had shrimps sinigang (in sour soup) with spinach, shrimps halabos for my son (stirred in a pan with a little water right until it changes color then seasoned with a little bit salt), and chicken thighs goulash. Of course serve with rice we are Filipinos! 😉
Recipe for chicken thighs goulash will be uploaded on my youtube channel shortly!

Eating fresh home-cooked meals allows you to make helthier choices while spending less and supporting healthy lifestyle. Take it away from me Folks!

ABOUT, SEAFOODS AND VEGETABLES

PRESENT FROM MOTHER IN-LAW

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).

PASALUBONG
PASALUBONG

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!

BEEF MEAT, SEAFOODS AND VEGETABLES

MONDAY LUNCH FOR KIDS

Always fall on a lot of cool photos of delicious food and often lack the time to write about it. Now I’ll take it…

Beef Meat Soup

This was today’s soup for lunch, Beef Meat soup with soup greens; leek, carrot, parsley, celery, pepper corns and yellow turnip.

Dilis Sinangag, sliced bell peppers with onions and toyomansi plus cherry tomatoes!

And for lunch typical Pinoy… sinangag na dilis (fried anchovy), sliced yellow bell peppers with onions and Toyomansi (Soy sauce with Calamansi in bottle from the Philippines) plus cherry tomatoes and hot rice….whew!
Feeling na nasa Pilipinas kapag ganoto ang ulam sa pananghalian 😛

While I’m writing this entry here, thinking what to cook tonight for dinner for the whole family. Maybe something with Soya Chunks and lentils for viand and the rest og Baked Salmon with almondsnuts last Saturday from housewarming. We have to finish it and a little bit of pancit canton and frome my chop suey too.

I took a lot of photos from my home cooking but most of the time lately I don’t get to it to write on this Blog of mine. But trying to find time to give you an update in between!
I have a hard time believing anyone reads my blog – or that anyone is reading it … anyway from time to time you’re leavng some lines too, I thank you for that!

PORK MEAT

BOPIS

Bopis (bópiz in Spanish) is a spicy Filipino dish made out of pork lungs and heart sautéed in tomatoes, chilies and onions. Most Filipino men eat bopis (also similar to sisig as “pulutan”) with their alcoholic drinks!

YOU NEED…….

* 1 pc. pig’s lung
* 1 pc. pig’s heart
* 2 pcs. red bell pepper
* 1 red onion
* half a head minced garlic
* 2 pcs. laurel
* 1 finger chilli
* 1 Maggi cube
* 1 tsp. oregano
* 3 tbsps. vinegar
* 1/2 cup soup stock or water
* some vegetable oil
* salt and pepper

HOW TO…….

* Boil pig’s lung and heart until tender. then cut into cubes.

* With some vegetable oil, saute onion, garlic and paprika powder. Add oregano and pig’s lung and heart, season with salt and pepper. Pour the vinegar and some soup stock or water. Cover and simmer for about 10 minutes.

* Then add red bell pepper, continue cooking until done adjust seasoning if necessary. Serve hot with rice.