Tag: RECIPE SHARING
🇵🇭BEEF & PORK BOWL IN MECHADO SAUCE WITH SWEET POTATO
HOW TO…….
👩🍳Beef and pork bowl in Mechado sauce. Topped on rice. I got this Mechado sauce product of UFC from Manila to try. Hubby loves the outcome of the sauce with the mixture of beef and pork meat. I added sweet potato instead of potato. Something different from the usual cooking in Filipino cuisine. Maybe you could give it a try, just sharing this new experiment directly from my kitchen. With yellow bell pepper, red beans, and pickled small cucumber. Another new week, it’s Monday the 12th of December 2022. Yesterday was the 3rd Advent Sunday. Have a try I am sure you will love it.
YOU NEED…….
I mix:
1kilo beef meat and pork meat
1 can of Red Kidney Beans or more if you feel like
1 piece of Sweet Potato
Vegan Butter
1 Red Onion
6 cloves of Garlic
3 pieces of Bay Leaves
2 pieces Carrots
1 Pouch of Mechado Sauce product of UFC
some Water
Few Pickled small Cucumber
1 piece Yellow Bell Pepper
Cooked Rice for serving
🇪🇺THINLY SLICED BEEF WITH BROCCOLI & CHAMPIGNON IN MUSHROOMS SAUCE 👩🏼🍳iCook
👩🍳Next to pork, beef is one of the most popular types of meat in European cuisine. Coming from the Philippines, beef quickly conquered my kitchen. In Austria in particular, beef cuisine has undergone a special development and has therefore also acquired a unique character. A number of dishes with beef can be traced back to Austrian cuisine. But other countries have many well-known beef recipes far beyond. Today’s recipe is nothing special, it’s just thinly sliced beef with broccoli and champignon seasoned with mushroom sauce.
YOU NEED…….
RECIPE YIELDS FOR 4 PERSONS
some Olive Oil or any Vegetable Oil
500g Thinly sliced Beef Meat
half a head of Broccoli
200g Champignon
3tbsps. of Mushroom Sauce
1 Onion
some Scallions
some Chili – Garlic Powder, optional
2tbsps. of water
2tbsps. Fish Sauce to adjust the taste
HOW TO…….
🌏PLANT-BASED SOUP WITH SMOKED TOFU & HOMEMADE VEGETABLE DUMPLING👩🏼🍳iCook
👩🍳Are you ready for NO MEAT?
Tofu is very versatile, rich in protein, and an excellent meat substitute. Tofu is common in vegan cuisine and it has been in Asian cuisine for generations used. Check this soup recipe out of pure plant-based with smoked tofu. And my homemade vegetable dumpling is also out of smoked Tofu. Next time I will share with you the recipe for these dumplings. Plant-based soups that incorporate flavorful ingredients like smoked tofu, vegetable dumpling, cinnamon sticks, scallions, red and white onion, carrot, Inoki mushrooms, champignon, and zucchini. seasoned with mushrooms sauce and salt. Happy Prepping and Guten Appetit!
YOU NEED…….
6 pieces of Vegetable Dumpling
2 pieces Scallions
1 piece Zucchini
1 piece Carrot
1 piece Red Onion, small
1 piece White Onion, small
150g Champignon
Ginger
some Water, about a Liter or more
1 piece Cinnamon Stick
some Olive Oil or any Vegetable Oil
Inoki Mushroom
Thai Basil Leaves, a handful
1 cake of Smoked Tofu
3tbsps. Mushroom Sauce
some Salt to adjust the taste if needed
250g Ramen Noodle or any Noodle of your preferences
some Chili Flakes, optional
HOW TO…….
🇵🇭KABUTE AT PATOLA SA OYSTER SAUCE | OYSTER MUSHROOM AND SPONGE GOURD IN OYSTER SAUCE 👩🏼🍳iCook
👩🍳Mushroom recipes are a dime a dozen because the variety of edible mushrooms in Austria is enormous. There are several hundred species of edible mushrooms in their forests. Nevertheless, care should be taken when collecting and cooking the tasty forest fruits, because some types of mushrooms or mushrooms are poisonous. But this oyster mushroom I added to my sponge gourd is from an Indian shop near us. I decide to cook it with sponge gourd seasoned with oyster sauce. Simple recipe but satisfying. I was raised with these dishes more on vegetables and fish. So if I’m alone I’m gonna cook all those vegetables which I love to eat. For me, it is lighter but has more nutrients and is fresh.
YOU NEED…….
1 Sponge Gourd
200g Oyster Mushrooms
1 Onion
4 cloves Garlic
80g Pork Belly
2tbsps. Oyster Sauce
Salt to adjust the taste if needed
HOW TO…….
🇵🇭MAGULAY NA ARAW SA AKING KUSINA | VEGETABLE DAY IN MY KITCHEN 👩🏼🍳iCook
👩🍳Vegetable recipes include countless dishes and dishes, they all have one thing in common if prepared ideally they are rich in vitamins and, above all, healthy. And so that you lose as few vitamins and nutrients as possible in the food, you should process it gently such as cook, stewing, fry. This is the way I love to cook my mixed vegetables. The Ilocano way and taste. For more vegetable recipes please check here my blog. Happy Prepping and Guten Appetit!🤗
YOU NEED…….
The Recipe Yields for 4 Persons:
A fleshy Fish of your preference
some Vegetable Oil for frying
some Salt
a bunch of Jute Leaves (Saluyot)
about 8pieces Okra
a bunch of String Beans (Sitaw)
2 pieces of Bitter Melon, small Ampalaya
Half a head of small Squash (kalabasa)
3 pieces of Eggplant, small (Talong)
some Water for cooking
1 piece of Tomato
1 piece of Onion
for seasoning, I used Anchovy Sauce (Bagoong)
HOW TO…….
🇵🇭🇱🇻SQUID IN HOMEMADE BBQ SAUCE TASTE OF LETTLAND 👩🏼🍳iCook
👩🍳How do you eat BBQ Squid?
Pan-fried squid over the stove, using olive oil turning until browned on both sides. Then add BBQ sauce which I bought from the farmers’ market a homemade sauce that tasted Lettland. Season with salt and pepper if needed to adjust the taste. Garnish with scallions, and serve with fried rice for dinner for two. To achieve a tender texture, you have to remember that it does not take squid to cook very long. Anything in between will make the squid rubbery. Another fusion of Filipino and Lettland.
YOU NEED…….
some Olive Oil or any Vegetable Oil
1kg Squid, small ones
about 3tbsps. of homemade BBQ sauce
some Scallions
HOW TO…….
🌏CHORIZO-BELL PEPPERS FRIED RICE👩🏼🍳iCook
👩🍳It is basically Chinese-style fried rice except I did not add eggs. Instead, just bell peppers and thinly sliced chorizo is mine! Seasoned with soy sauce and mushroom sauce. But to adjust the taste if needed I used salt. Cooking this for breakfast at six o’clock in the morning. We Filipinos are used to eating fried rice for breakfast. Since I am alone I use to wake up early and cook or prep my breakfast. Then for lunch, I’m just having my smoothie. When dinner time comes also another smoothie. Mostly during summertime. Hubby is still in the Philippines.
HAPPY PREPPING AND GUTEN APPETIT!
YOU NEED…….
100g Chorizo, I used a spicy one
cold cooked rice
1 Bell Pepper, green
1 Bell Pepper, Red
3 stem Scallions
some Olive Oil
1 Onion
5 cloves Garlic
2tbsps. Soy Sauce
2tbsps. Mushroom Sauce
some Salt if you need to adjust the taste
HOW TO…….
🌍🌏SHRIMPS AND MUSSELS IN WINE👩🏻🍳iCook
👩🍳Cooking 1 kg mussels for 2 people, nothing more is left determined. We enjoyed it, hubby and I. I love the sweet taste of the soup. Nobody can resist this recipe for mussels in white wine. Use fresh produce from the fish market. Mussels are mollusks and fall under the seafood category in the kitchen. But mussels have nothing to do with fruits – the sea creatures are much more small animals that feed on plankton. The small creature has been used as food but also as a supplier of jewelry (pearls) for many hundreds of years.
YOU NEED…….
1kg Mussels
500g Shrimps
2 cups of White wine, I used wine for cooking Risotto and also good for seafood, a local one.
some Olive Oil or any Vegetable Oil
some Butter
5 cloves Garlic
3 pieces of small Carrots
1 stem of Lemon Grass
1 Green Chili, spicy (optional)
1 Red Onion
2 pieces of Scallions
Parsley a handful, chopped (I used a frozen one)
Tablespoon dried Oregano or more if you like
Salt and Pepper
Chili-Paprika Powder, spicy (optional)
👩🏼🍳GUTEN APPETIT AND HAPPY PREPPING!🤗
🇨🇳SWEET & VINEGAR SPARERIBS alla CHINESE PROVINCIAL CUISINE 👩🏼🍳iCook
👩🍳The vinegar helps to tenderize the spareribs. It may also improve the flavor but not soaking the ribs straight in vinegar too long. It can give the ribs an indulgent texture that keeps me coming back for more to eat. For color contrast, I added carrot and green chili. Turn out not a dry bit of sauce and the meat is tender and juicy. Hubby loves it. Fried trout is an additional viand for today because hubby is leaving for a vacation to the Philippines. So I’m not gonna cook for lunch whatever left will be for tonight’s dinner then.
YOU NEED…….
some Olive Oil or any vegetable oil
a thumb-sized Ginger
5 cloves Garlic
1 Carrot
1kg Spareribs
half a cup of Water
1 piece of Green Chili, spicy or not spicy
some Salt
1 pouch of Sweet and Sour Vinegar for Spareribs, sauce alla Chinese Provencial Cuisine
Scallions
FOR FRIED TROUT:
2 pieces Trout
Salt
a bit of Flour
vegetable Oil for frying
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