Today’s lunch I cooked mackerel sinigang with zucchini (Mackerel in sour soup with Courgettes).


Filipino palate is a bold combination of sour and spicy sweets. I should say it can be said that it is extravagant because the Filipino food is often delivered in a single presentation, the participant is a simultaneous visual feast, aromatic bouquet and a taste appetizer. Dinner and lunch still the main meal. Compared with other countries snacking is normal and it is possible that a person eats five meals a day.
Philippines itself has evolved over the centuries under the influence of different cultures. It was of Chinese, Malay, Spanish and has been influenced to a lesser extent by American and Indian culture which has resulted in a unique multi-cultural blend of ingredients and dishes. The dishes range from a simple meal of fish and rice to rich paellas and cocidos. Some popular dishes include sinigang, lechon, longanisa, tortas, adobo, Kaldereta, kare-kare, pancit, lumpia, and halo-halo which is good and popular during high summer season.


And for afters we had these fruits avocado, apple and mandarin! 😉
Since I’m diabetic we prefer to have more fruits than sweets or dessert. After all the two kids are got used to it.


And for my two kids I cooked Spirali Tricolore with Champignon-Mozzarella-Peeled Tomatoes-Basil Leaves (Pasta with Champignon-Mozzarella Sauce). Because they don’t eat much mackerel specially if it is cooked with soup and vegetables. They prefer fried or fried with a little bit of sauce.


* 250g Champignon
* 500ml Butter Milk
* 250g Sour Cream
* Some grated Mozzarella Cheese
* 500g Spirale Tricolore (Pasta)
* 3tbsps. Butter
* Salt to taste
* Herbs (Italian Herbs)
* 5pcs. medium-sized peeled Tomatoes
* Some Basil Leaves fresh or dried (I used dried)


** Cooked pasta according to package instruction al dente.
** Heat a pan or caserole, melt butter saute tomatoes and champignon. Add herbs, basil leaves, butter milk and sour cream. Cook for about five minutes. Season with salt and pour sauce to pasta topped with mozzarella chesse. Serve while hot. Happy Cooking and Guten Appetit 😉



A European way of dill sauce, but my version!
Dill is a (Anethum graveolens) short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens.
Its seeds, dill seeds are used as a spice, and its fresh leaves, dill, and its dried leaves, dill weed, are used as herbs.

Origins and history
Dill originated in Eastern Europe. Zohary and Hopf remark that “wild and weedy types of dill are widespread in the Mediterranean basin and in West Asia.”
Although several twigs of dill were found in the tomb of Amenhotep II, they report that the earliest archeological evidence for its cultivation comes from late Neolithic lake shore settlements in Switzerland. Traces have been found in Roman ruins in Great Britain.

In Semitic languages it is known by the name of Shubit. The Talmud requires that tithes shall be paid on the seeds, leaves, and stem of dill. The Bible states that the Pharisees were in the habit of paying dill as tithe. Jesus rebuked them for tithing dill but omitting justice, mercy and faithfulness.

Dill Folklore: To the Greeks the presence of dill was an indication of prosperity. In the 8th century, Charlemagne used it at banquets to relieve hiccups and in the Middle Ages it was used in a love potion and was believed to keep witches away.

The name dill is thought to have originated from a Norse or Anglo-Saxon word ‘dylle’ meaning to soothe or lull, the plant having the carminative property of relieving gas. In Sanskrit, this herb is termed as Shatapushpa. The seeds of this herb is also termed as Shatakuppi sompa, Shatapushpi,Sabasige, Badda sompu, Sabasiga, Surva, Soyi, Sowa, Soya in Tamil, Hindi, Telugu, Kannanda, Gujarathi, Hindi, Punjabi etc.

Fresh and dried dill leaves (sometimes called “dill weed” to distinguish it from dill seed) are used as herbs.
Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where sometimes the dill flower is used).
Dill is said to be best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months.
In Vietnam, dill is the important herb in the dish cha ca. Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed. Dill oil can be extracted from the leaves, stems and seeds of the plant. Dill seeds were traditionally used to soothe the stomach after meals.


* 1 1/2 kg beef meat
* 1 bunch fresh Dill
* 500 g green beans
* 40 g Butter
* 1 onion
* 40 g flour
* 1 cup of whipped cream
* 1 cup of sour cream
* a spritz of vinegar
* salt and pepper


* 1 bunch soup greens
* 1 whole onion
* pepper corns




* Boil beef with soup greens, onion, pepper corns and salt for seasoning.

* In a casserole cook green beans and dill in salted water then set aside.

* Heat a pan put some butter, add flour stirring constantly until brown. Add whipped cream and sour cream.
Then stirr in the green beans and dill. On a plate arranged the sliced meat and pour the sauce on top. Serve with bread.



Maggi fixed for sauce meat. The ideal kitchen help with the most delicious courts reliably to work out. The large selection of prescription ideas lets the most delicate Gourmet hearts strike more highly and conjures practically to each day another delicious court on the table. Just like what I did for in between cooking for my family. Have a try and tell me if I’m right!


Mushrooms sauce is one of family’s truly favorite! Any type of mushroom can be used to make the sauce, including button or cup mushrooms, wild mushrooms or a mixture. Before chopping the mushrooms, they should be wiped clean with a damp piece of kitchen towel and the stalks should be removed. Never wash mushrooms, as much of the flavour is lost in the process. Mushroom sauce can be made by adding sautéed mushrooms to a white or Béchamel sauce made from milk or cream or it can be made from a chicken or beef stock. The mushrooms may be finely chopped, thinly sliced or cut into chunks depending on preference and for a smooth and creamy sauce it can be passed through an electric blender. Other ingredients that may be added to a mushroom sauce to give it that extra something special are white wine, garlic, Worcestershire sauce or crème fraiche


* 4 pcs. pork scalope
* 250 g champignon
* 1 pack Maggi roast pork sauce
* some water
* 2 tbsps Rama cream
* some canola oil
* 1 spring onion, cut into rings


1.) Fry the meat in hot oil until both sides are golden brown, set aside. In the same pan, fry the champignon. Meanwhile, in a sauce pan heat 3/8 l water for Maggi roast pork sauce to disperse. Stirring and conitnue cooking over medium heat until the sauce thick and clear.

2.) Add meat and champignon for about 8 minutes cooking. Then put in onion rings and pour in 2 tbsps. Rama cream stirr for a few minutes. Serve hot with bread or rice.




* 1 pouch of Maggi Fix (SAFTFLEISCH)
* 300 g pork meat
* 1 pcs. medium sized Potatoe
* 1 pc. big Carrot
* 1 pc. medium sized Onion (optional)
* some corn kernels (optional)
* 1 tbsp Vegetable Oil
* 500 ml water


— Heat a pan, pour some vegetable oil and saute onion, pork meat, potatoe and carrot. Disolve Maggi fix in water then pour in the pan. Cover and cook until meat is tender. Serve with rice and salad. ENJOY:)

For a change you can also add some corn kernels just like what I did picture up here!
And down here are the ingredients:

You can also omit onion if you like, it’s optional.



Requested by my daughter Didi!
I served it with Turkey wide bread for dinner.


* 1 kg Potatoes
* 200 g Sausages of your preference
* 6 pcs. onions
* salt and pepper
* 1 tbsp. Majoran
* 1 tbsps. Paprika powder
* 1 pack Potatoe Goulash ready Mix
* some vegetable oil
* 1 1/2 cup of water


* Heat a casserole, pour some oil, saute onion and potatoes.

* Add 1 tbsp. paprika powder, 1 tbsp. majoran, salt, pepper, sausages and Maggi ready mix goulash base. Continue stirring to blend together.

* Pour 1 1/2 cup of water, stir to dissolve Maggi ready mix goulash, cover until potatoes is tender over medium heat. Serve hot with bread.