👩‍🍳The best time for dinner is between 5pm and 7pm. This gives the stomach and intestines enough time to digest the food they eat before the metabolism switches to sleep mode at night. The stress of the day is over, and the work is done. But in our case, if you are working from 11:30 before noontime until 10pm then you travel on the way home we need almost 30 minutes. Arrive at home almost half an hour before 11 pm then I have to cook for dinner. But luckily tonight I was already at around 6 pm so I have enough time to prepare our meal. So for tonight’s meal every Filipino, sinigang with Sea Bream and Shrimps, and fried squid. For dessert, I made a fruit cocktail with sour cream and grapes. Hubby is happy and of course my tummy too. I love the vegetables that it goes with this viand. happy prepping everyone.


1 Sea Bream

2oog Shrimp

a bunch of Spinach

3 Chilis

1 Tomato

1 Onion


2 pieces of eggplant, small

some Water

2 tbsps. Sinigang Seasoning

Salt to taste


1 can of Fruit Cocktail

a cup of Grapes

250g Sour Cream or more if you like



JEN’s CHICKEN SINIGANG sa SAMPALOK PASTE (Chicken in Tamarind Paste Soup)

👩‍🍳Here she used Mama Sita’s Sinigang sa Sampalok Paste (Tamarind Paste), and fish sauce (Patis) for seasoning . Vegetables are just what we had at home. Such as Taro (Gabi), green Chili but not spicy, and small head Cabbage.

Chicken sinigang sa tamarind paste


500g Chicken thighs

a small whole head of Cabbage

5pcs Green Chili but not spicy

3pcs Taro (Gabi)

1 Onion 🧅

1 Tomato 🍅

1 pouch Mama Sita’s Sinigang sa Sampalok paste

haft a Liter Water for soup

3tbsps Fish Sauce (Patis)1




Romaine lettuce is the usual use in salad like Caesar salad but like other lettuces may also be cooked. It can be braised or made into soup. Here added to pork belly and shrimp in sour soup.

Romaine lettuce in sour soup


200g Pork belly

300g Shrimp

250g Romaine lettuce

1pc Onion

1pc Tomato

1/2 Liter Water

1tbsp Maggi Magic Sinigang with Gabi Mix

2tbsp Fish Sauce to taste




There are various types of Chard, Mangold or Heirloom beet. The one I‘m cooking today they call it Swiss Chard. The leaf is thinner compared to the last one I cooked as side dish for my Tuna steak if your are following my VLANG.😂

My shrimp 🍤 „Sinigang“ (sour soup) with Swiss chard

I really love eating this green leafy vegetable (chard or Mangold) What ever you like to named it. It’s because for one reason loaded of fiber and my decrease Insulin resistance and lower blood sugar. My diabetes awareness. Trying to include in my daily meal prepping.


200g Swiss Chard

500g Shrimp

1 Onion

1 Tomato

Salt and Pepper to taste

1/2liter Water

1tbsp Knorr „Sinigang sa Sampaloc“ (Knorr Tamarind Mix) you can use lemon juice instead if you don’t have this.




Feeling like sorry 😐 for myself since July 25, 2019. The day I tried to be strong but it doesn’t work for me.🥺 I thought I am, until now I’m still fighting. I should always remind myself:

“Don’t let the critics let you down.” ——-unknown

“Choose the hills wisely on which you must do battle.” ——-unknown

Thanks God of reminding me,

He is my refuge and strength, an ever present help in trouble. Therefore I will not fear, though the earth give way and the mountains fall into the heart of the sea, though it’s water roar and foam and the mountains quake with their surging. • Psalm 46:1-3

Slowly but surely my blog helps me out with my struggles. It makes me happy. 😌 Every time I want to post or write something here it eases me.

Today I want to share my August- instant- telegram that partly helped me out with my worries about my job.

Today— Thank you so much ate Nitz, for a very healthy lunch 🍴 from her urban gardening direct to her kitchen 👍 “ampalaya” or bitter melon which is good for diabetic like me.😘 (bitter melon and shrimp 🍤 in coconut 🥥 milk plus mung bean with bitter melon leaves) Joan (her daughter) cooked “adobo”. Yum😋

Last Friday, our Friyay brekky (with daughter) toast with avocado 🥑 boiled egg 🥚 arugula and cherry 🍒 tomatoes 🍅 yummy 🤤

Salmon head “sinigang” (sour soup) 🥣 for Hubby’s dinner 🍽 I cooked 👩‍🍳 With lots of water spinach (kangkong).

We watched the movie 🍿 🎥 “Hello Love Goodbye” relate much with the story occurring in reality drawn from actual situations mostly for Filipinos OFW.

Yummy 😋 foodies at Vienna Film 🎥 Festival 2019 infront of City Hall. The popular summer event the 29th Film Festival, dedicated to the 150th anniversary of the Vienna State Opera.

Now slow down a bit after a long day outside. But she’s happy to that. 🐶My doggie Mary😍

Again, green leafy jute leaves (saluyot), squash, okra, ampalaya (bitter melon), with tiny shrimp 🍤 seasoned with just salt 🧂 for my linner, watching 🔎 my sugar level today. No❗️to rice🍚

The best bulgogi in town. 👍 Real quick though bell Peppers are crunchy the way I like it. Yum 😋 But rice 🍚 is not mine.🙈😔 Thank you Jesus 🙏 hopefully will get through if not hubby will eat it all.🥺

Civapcici and boiled broccoli 🥦 again NO❗️to rice 🍚🙈😅 but I’m happy 😌 sugar is under control. Self determination and discipline equals happiness, right?

Brownie my baby boy doggie 🐶 I miss him everyday, I will visit him again soon thank you Ate Luz for sending me his latest picture.😍 Looks 👀 so tired 😓 😴

That’s all for today folks, happy viewing thanks for visiting my blog.😘 —– Dolly here👩‍🍳



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 😉



Yes two different dinner last night! Meal planning is just not that easy, especially with my kiddos!
Pasta (spaghetti) for the kids and Sinigang na bangus with rice for us(hub and I). I am not a mighty meat fun when it comes to food, but my 2 kids ang hubby YES. We almost see to it that almost request from the 2 kids could be suffused in way that they will enjoy their food. There’s a variety and the most important thing is that we have all of the ingredients for all of them. This has worked really well for me. I don’t plan lunches or breakfasts. Most weekends I do something like baked, toast, or cereals with yoghurt or milk but during the week we eat simple things like fruit, a cup of tea with milk or coffee and brunch from leftover. If we don’t have leftovers then no brunch. Didi (my daughter) takes her lunch to school sometimes and I just keep a variety of easy lunch stuff to make hers. It’s usually simple stuff like fruits and veggies, cheese or yogurt, nuts or crackers, hummus and a sandwich or a wrap. A huge part of our grocery budget goes to veggies, pasta fish, meat and fruits.

So this was our dinner last night “Bangus Sinigang”. I love my sinigang with lots of viggies. Did you know that you can eat a lot and still lose weight? It sounds too good to be true, right? YES, and that’s veggies!
Adding a lot of vegetables and fruits to your diet will help you, they keep you feeling full for longer than processed food so you won’t even feel the need to eat loads.

WHY PASTA? It’s versatile: tomatoey or creamy sauces can create the base to all kinds of different dishes. Dried pasta has a long-shelf life and often makes the most of other storecupboard ingredients like tinned tomatoes, olives, anchovies, chorizo or frozen peas. Pasta’s cheap even with recent price rises, quick, easy to make in bulk and a crowd-pleaser that kids generally love, so perfect for time-pressed parents but not me. While pasta (spaghetti) with ground meat, onion, chopped garlic, sieved tomatoes, italian herbs, salt and pepper to taste was kids dinner last night.

Cook the spaghetti al dente in boiling water with a little salt and vegetable oil. Saute 1 chopped onion with 1 finely chopped garlic clove until the onion is soft. Add 250 grams minced beef and fry the minced beef brown and loose. Stir a few minutes. Add 500 ml sieved tomatoes. Let it simmer for 5 minutes. Season with salt and pepper. Serve with spaghetti and if you like add grated cheese on top. Enjoy!




“ALUPIHANG DAGAT” or literally translated as “sea centipedes,” have a similar taste and texture to prawns or other similar shellfish. I got these at Naschmarkt, where the fish vendor is from Turkey, fresh and it cost not much a kilo. Sometimes I missed this food stuff which my late mom’s one of her fave before.

Sa Pilipinas mabibili mong sariwa sa wet market at kung napapanahon ay mababa ang presyo. Kamag-anak ng hipon at sugpo.Masarap ihilabos na parang pagluto sa hipon. Sabi nila dito sa Europa ay nangagaling ito sa france at Italy. Hindi mo mabibili sa lahat na lugar kundi sasadyain lamang.


* some Salt
* some Ketchup
* Garlic Powder
* some Vegetable oil


* wash the alupihan and put in a casserole cover and cook until pink or rosa. But cook over medium heat or fire.

* then season with garlic powder and salt. Add vegetable oil and ketchup when dried already. That’s it. ENJOY!

SALMON IN COCONUT CREAM (paksiw sa gata)

One of my favorite something “pinaksiw sa gata”.
Another way of cooking salmon aside from sour soup. I remember my mom, she used Tulingan or mackerel tuna for this kind of cooking, during that time I was a little girl.


* about 500 g salmon head
* white vinegar
* 1 onion
* 2 chili
* a thumb-sized ginger
* ground pepper
* salt
* 1 spring onion for garnishing


1.) In a casserole let the coconut cream boil for about 10 to 15 minutes.

2.) Then add ginger, onion, chili, salmon, some salt to taste, white vinegar and some ground pepper. Cover and let it cook until fish is done. Garnish with spring onion rings and serve with rice.

HORSE MACKEREL (pinangat art)

I was craving for “pinangat” since last week. Since I have only Horse mackerel at home, why not with dried “KAMYAS”
Again with this recipe, remembering my late parents. Tatay and nanay love this very much. We used to have it almost 3 times a week, na hindi kami nagsasawa mapahapunan o tanghalian man. My nanay cooked this everytime na may tindang sariwang galungong (GG) ang mga tindera sa Pantaleon street from Navotas.
Noon kasi halos lahat ng nagtitinda ng isda sa Pantaleon street sa Mandaluyong noong mga panahon na iyo ay umaangkat ng sariwang isda na mabebenta nila from Navotas. Which is not far from Mandaluyong.


* 6 to 8 pieces. Horse mackerel
* 1 bunch spring onion
* a thumb-sized ginger sliced
* 4 pieces. chilis, I used finger chili (siling haba)
* 2 tbsps. sesame oil
* salt and pepper
* a handful dried “kamyas”
* some water


Please watch the Video!

STEAMED SEA BREAM (meerbrasse)

Steaming is a method of cooking using steam. Steaming is considered a healthy cooking technique and capable of cooking almost all kinds of food. Overcooking or burning food is easily avoided when steaming it. Health conscious individuals may prefer steaming to other methods which require cooking oil, resulting in lower fat content. Steaming also results in a more nutritious food than boiling because fewer nutrients are leeched away into the water, which is usually discarded.


* 1 large sized Sea bream
* 2 cloves garlic
* a thumb-sized ginger, cut into sticks
* 2 pcs. spring onion
* half of small onion, chopped
* 2 tbsps. oyster sauce
* 1 tbsp. sesame seed oil
* salt and pepper
* aluminum foil for wrapping or banana leaves


Please watch the Video!

***Oven 180°C for 25 minutes cooking time


Cod is the common name for the genus of fish Gadus, belonging to the family Gadidae, and is also used in the common name of a variety of other fishes. Cod is a popular food fish with a mild flavor, low fat content and a dense white flesh that flakes easily. It is also well known for being largely consumed in Portugal and the Basque Country, where it is considered a treasure of the nation’s cuisine.


* 3 pieces. Cod fish fillet
* 2 to 4 red onions
* 1/3 cup olive oil
* 2 tablespoons tomato paste
* 1 cup raisins
* some water



Escabeche, or pickled, is the Filipino counterpart for Chinese sweet and sour dishes. Traditionally, Chinese style sweet and sour sauce is red. Escabeche, of Spanish origin or from Persian sikbag; “acid food”, refers to both a dish of poached or fried fish, and not only fish escabeche of chicken, rabbit or pork is common in Spain, that is marinated in an acidic mixture before serving, and to the marinade itself.

The dish is common in Portuguese cuisine, Panamanian cuisine, Peruvian cuisine, Puerto Rican cuisine, Mexican cuisine, and popular in both Spanish cuisine and Provençal cuisine. The dish appears as far as Asia in the Philippines with adjustments to local food staples. It is usually served cold after marinating in a refrigerator overnight (or longer). The acid in the marinade is usually vinegar but can also include citrus juice.

Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines. The dish is also known as “escovitch” in Jamaica, “escabecio”, “scapece” or “savoro” in Italy, “savoro” in Greece and “scabetche” in North Africa. The dish is not to be confused with an unrelated soup made from chicken, onion, and spices and served in Belize, sometimes referred to as Belizean escabeche.

Bonito may refer to:

Bonito, the name given to various species of fish of the genus sarda
Bonito flakes, flakes of the fish used in Japanese cuisine.

Bonito steht für:

Echter Bonito, eine Art aus der Familie Makrelen und Thunfische (Scombridae)
Unechter Bonito, eine Art aus der Familie Makrelen und Thunfische (Scombridae)


* 1 big Bonito (Tuna) fried
* 1 onion, cut lengthwise
* half a head garlic, cut lengthwise
* a tumb-sized ginger cut into sticks
* 1 carrot, cut into sticks
* 2 stalks celery, cut diagonally

* 3/4 cup Lemon juice
* 3/4 cup brown sugar
* 1 cup water
* 1 tsp. salt
* 1 tbsp. cornstarch or tapioca powder


1.) Fry the Bonito until a little bit crispy and golden brown.

2.) In a small saucepan, make the sauce. Mix together the kalamansi or lemon juice, sugar, salt and starch. Cook and stirring, until thick and clear.

3.) Heat a casserole or pan, pour in the olive oil and sautee onion, garlic, ginger, carrot and celery. Continue cooking by adding the sauce, stirring for about 45 seconds or until vegetables is done. Ladle the sauce and vegetables over the fried fish and serve at once.


👩‍🍳What I know clams has a different art. I don’t know exactly how many of them but I know only some of them. Like for example our very own MANILA CLAM- Also known as the “Japanese Littleneck.” The shells are more oblong than that of the Native Littleneck. The BUTTER CLAM- A large thick shelled clam. Shells can be stained dark by iron sulfate. SAND CLAM- A thin shelled white clam found buried 8 to 16 inches in the sands of sheltered bays and tidal flats. The health benefits of clams fish and seafood, although generally healthy to eat, are also potentially high in toxic contaminants. Clams are surprisingly high in iron. So high, in fact, that t-bone steaks and beef liver don’t compare. Clams contain about 140 milligrams of omega-3 fatty acids per 100 grams about 3 1/2 ounces. Clams have more protein than oysters and scallops, but roughly the same protein and fat content as chicken.


* a bunch of Moringa or Malunggay leaves, can be dried Malunggay leaves
* a thumb-sized Ginger, peeled and sliced
* 1pc. Onion, peeled and sliced
* 1pc. Tomato, sliced
* some vegetable Oil
* Salt to taste
* some Water



👩‍🍳This is just a very easy shrimp recipe with parsley and butter which I always cooked for my son whenever I’m running out of time. My son loves shrimps not only if it is cook with soup. Preferably sautéed or cooked dry. And most of all the so called “HALABOS or HILABOS NA HIPON”, cooked with 7Up or Sprite with a little bit of ketchup. And believe me or not my son can finish 1kg only for himself! 😛


* 4 tablespoons butter
* 800 g shrimp, deveined
* 2 tablespoons lemon juice
* 2 tablespoons chopped parsley
* salt and pepper to taste


—Melt butter in a casserole or pan; add shrimp.

—Simmer slowly until shrimp is tender and pink.

—Sprinkle lemon juice and parsley over shrimp and season with salt and pepper; toss lightly. And that’s it!

BANGUS TINOLA (Milkfish Stew)

TINOLA could not only for chicken or pork meat but also fish. I tried this for so many times. But it’s only for the two of us (my hubby and I). The two kids are not fun of eating BANGUS or Milk fish. They don’t like it. Anyway, I cooked this viand, and we ate it for 2 times. Meaning lunch and dinner.
I can’t complain with my dried malunggay leaves, I LOVE IT!

Tinola in Tagalog or la uya in Ilocano is a soup-based dish served as a main entrée in the Philippines. Traditionally, this dish is cooked with chicken, wedges of green papaya, and chili pepper leaves, in broth flavored with ginger, onions and fish sauce. A common variant substitutes pork for chicken, chayote instead of papaya, or moringa leaves known as marungay or malunggay, instead of pepper leaves. It is best served with fresh chicken


* 1 whole Bangus or Milk fish, cleaned
* 2 pcs. Sayote or Chayote
* 1 1/2 thumb-sized Ginger, peeled and sliced
* 1 Onion
* 2 pcs. tomatoes
* some Malunggay leaves or Sili leaves
* some vegetable oil
* Patis or Fish sauce
* some Pepper corns, about 10 pcs.
* 2 cups of water


—Heat some vegetable oil in a casserole, saute onion, garlic, tomatoes and sayote. Season with pepper corns and patis (fish sauce) and pour some water for soup, cover and let it boil.

—Add bangus (milkfish) and malunggay leaves. Continue cooking until done over medium heat. serve while hot with rice. ENJOY! 😛


I bought Tilapia fillet last Saturday, about 5 kg. Same as usual I have to divide it in cooking portion and freeze it. That day my hubby cooked some breaded tilapia with potatoe salad. Today I decided to cook again, with hoisen sauce and sesame seeds and oil. According to chinese classic an old recipe. I toasted some sesame seeds without oil in a pan, and added towards at the end of cooking time and also drizzle alittle sesame seed oil over the fish just before serving. Here is my recipe for it you can try it.


* 4 pcs. Tilapia fillet cut each into four parts
* 1 cup flour
* 2 to 3 tbsps. Hoisen sauce
* salt and pepper to taste
* 1 1/2 cp vegetable oil for frying
* 1 tbsp. toasted sesame seeds and drizzle of sesame seed oil


—Dredge each piece of fish fillet in flour, shaking off the excess. While heating an oil in a frying pan.

—Deep fry in batches until a crisp crust forms. Drain on absorbent paper towels and set aside.

—In a pan add the hoisin sauce and stir to cover the entire bottom of the pan. Return the fish fillets to the pan and toss to coat each piece with the hoisin sauce.

—As soon as the fish fillets are evenly coated with the hoisin sauce, turn off the heat. Before serving add toasted sesame seeds and drizzle of sesame seed oil.



* 1 smoke mackerel fillet
* 4 eggs
* salt and pepper
* 2 pcs. tomatoes
* 1 onion
* 3 tbsps. vegetable oil



DUGLERE = With tomatoes, generally applied to a white fish sauce with crushed tomatoes flowing through it.
It is the classic French dish created by Chef Adolfe Duglere (1805-1884), chef of the fashionable Café Anglais restaurant in Paris.
This is how the sauce got its name, his family name Duglere.


* 2 pieces sea bream or any fish fillet will also go
* 1 onion, finely chopped
* 3 tbsps. heavy cream
* salt and fresh ground pepper
* 185ml white wine
* 250 g tomatoes, finely chopped and without seed
* 60 g butter
* some chopped cilantro or parsley



Home-grown tomatoes are usually the best, but if you have to buy them, look for firm ones and pay attention to the fragrance. White specks mean they have been forced to ripen with gas. If you have an abundance of good fresh tomatoes, freeze them whole. Just wash, dry, and put them in freezer bags.

They’ll retain their flavor, and once thawed the peel will slip off easily. Use them in any recipes calling for fresh tomatoes except salads.
Here I used the green tomatoes for the soup.


* 1 fleshy fish (I used sea bream)
* 4 pcs. green tomatoes
* 4 stalks scallions
* 1 tbsp. honey
* about 3-4 cups water
* 1 tbsp. vegetable broth powder
* 1 onion
* a thumb-sized ginger, sliced
* 1 pc “siling haba”, I used the red one
* some pepper corns, I used cored ones
* some vegetable oil



I did this once before…….it’s been a long time…yesterday my daughter Didi asked me if I could do it again for the lunch. I said yes! So she had it for lunch with rice.

Where did the idea come from? A moment of boredom followed by inspiration that hit like lightning. I’m trying to introduce less meat and more vegetables into our diet and I figured that since smoked fish is already flavorful then, perhaps, I could use only half the amount than usual and substitute other protein-rich ingredients like tofu and mushrooms. So, there. That was the starting point and yesterday’s fried spring rolls were the result.
The trick with these spring rolls is to use ingredients that will not overwhelm the smoked fish whose flavors should stand out. Since mushrooms and tofu are famous for their ability to absorb the flavors of whatever food they are mixed with, they were the perfect additions. I should mention though that for the discerning palate, the texture and subtle flavor of the mushrooms was still evident. Very nice.


* flaked meat from smoked mackerel (tinapang mackerel)
* 1 white onion, finely chopped
* 4 cloves of garlic, grated
* 6 to 8 button mushrooms, finely chopped
* 2 cubes firm tofu, finely chopped
* 1 egg, beaten
* salt and pepper
* spring roll wrappers
* about 2 c. of vegetable oil for frying


—In a bowl, mix together all the ingredients except the cooking oil and spring rolls. Use the mixture as filling for the spring rolls. Fry the spring rolls in hot oil until golden. Serve the spring rolls with sweet chili sauce and have a great meal.
I serve it with Mayonnaise with ketchup.

DILIS, SINANGAG! (fried dried anchovies)

Here it is Kabayan, your favorite fried dried dilis! We call it lansang/nails in Philippines. This is great for snacks, appetizer, sumsuman (eat it with alcohol) or with rice. Dip it in vinegar or eat it right away, you will like it. Once you tasted it, you can’ t stop eating more. It looks gross for those who haven’t tried dried fish but for most of us Filipinos, especially the bisayan, we love it! I like frying it with a bit of cooking oil and sugar. Fry it for only a few minutes, just enough to make it golden brown.
When was the last time you eat “sinangag na dilis”?
This is our lunch today with “nilagang baka”.


* 1 pack dried dilis
* some oil




My “UKOY” (MY VERSION) REQUESTED BY rad2bone70 channel on YOUTUBE!

I remember those times when I was a little girl in Mandaluyong City, Philippines. My late nanay used to buy it from any “carinderia” near our house. My cousin Ching2 and I love to finished them all with dunking sauce composed of vinegar, chopped garlic and a little bit of powdered pepper. hmmm…….we love it!
For sure if she will read this Blog of mine now a days, she’ll agree with me.

This is onother request by rad2bone70 channel from youtube!
This is my version!


* 1 1/2 cup All-purpose Flour
* 1 1/2 cup Cornstarch
* 1/3 cup Mama Sita’s Palabok (Shrimp Gravy) Mix
* 3/4 cup cold Water
* 1 cup Potaoes, shredded (squeeze off excess water)
* 1/2 cup Carrots, shredded (squeeze off excess water)
* 1/4 cup Leeks, minced
* 12 pcs shrimps, small, peeled and deveined you can also use dried ones!
* 1 pc tokwa (hard bean curd), cut into haft cube
* 2 tbsps cooking oil

Garlic Dipping Sauce :
* 1/2 cup Mama Sita’s Young Vinegar
* 2 tsps Garlic, crushed
* dash of black Pepper
* pinch of Salt


*1.) To prepare the batter: In a mixing bowl, combine all-purpose flour, cornstarch, Mama Sita’s Palabok (Shrimp Gravy) Mix and water. Squeeze off excess water from the potatoes and carrots. Stir in potatoe, carrots and leeks.

*2.) To form the fritters: In a saucer, form batter mixture into small 2” patties. Top with a shrimp and 3 tofu cubes. Gently slide into pre-heated pan with cooking oil (350ºF or 170ºC) and fry until golden brown, about 5 minutes. Drain off excess oil. Continue process until you use up the batter mixture. Serve hot with garlic dipping sauce.

*3.) To prepare the garlic dip: In a bowl, combine vinegar, garlic, black pepper and salt. Stir. Let stand for at least 20 minutes. Reserve until needed.


In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower.


* 4 pcs. Zucchini, halved and sliced
* 1 pouch Mama Sita’s Chop Suey Mix
* 1 pack Seafoods Mix , frozen
* 1 onion, sliced
* 4 cloves Garlic, peeled and crushed
* some Scallions, cut into rings
* 1 Carrot
* Half Pechay Baguio or Chinese cabbage
* some Vegetable oil
* 1 cup of Water
* 1 broth cube


—Heat a pan or casserole. Pour some vegetable oil. Saute onion, garlic, carrot, seafoods and broth cube. Stir to blend for about 5

—Add the vegetables, continue stirring. Meanwhile, dissolve 1 pouch Mama Sita’s chop suey mix in 1 cup of water.

—Pour the sauce (Mama Sita’s Mix) and continue cooking until sauce is thicken. Serve hot.


A soup made with shrimps steamed in ginger root, cabbage and a bit of Onion. This is a simple Filipino way of cooking shrimps as a soup. Specially on this winter time, soup includes in everyday meal. A kind of fast winter soup for all Filipinos.

what is a better cold day meal than a big pot of soup? In my opinion, pretty much nothing fills you up and makes you feel warm and cozy like a big, hearty meal like these. Contrary to
popular opinion, it’s not nearly as difficult or time consuming to make enough soup for dinner for an average sized family, plus plenty of leftovers for great lunches. In addition to being delicious and satisfying, soup, unlike many comfort foods, is a fairly healthy options!


* some vegetable oil
* 1 Onion
* a thumb sized Ginger
* 1/4 head Cabbage
* 1 kg Shrimps
* 1 fish broth cube
* some water
* Salt and fresh ground Pepper to taste
* Fish Sauce or Patis (optional)



This is our lunch today/ Just to give you an idea what goes for a simple menu, like this!
Pinoy na Pinoy ang dating ng pananghalian na ito.
Mangoes, I think everyone’s favorite no doubt about it!
Not to compared in a restaurant, because aside from simply homecooking, it is also for family of four members.

Rice being the major source of carbohydrates by most Southeast Asian countries, is a constant in any Filipino lunch. Meat and fish dishes are usually served with the rice. However, it is not typical for a Filipino everyday meal to consists of an entree, main dish and dessert. It is usally just the main dish and sometimes a serving of a dessert or fruits.


For soup; Savory Mussels Soup
Fried Dark Band Fuslier (fish)
Fresh Ripe Mangoes

BARRIO FIESTA 2007, 2009 and 2010

This Blog is all about Barrio Fiestas that we had here in Vienna in commemoration of our Emancipation Day.

This was taken during Barrio Fiesta here in Vienna. In my booth with Tupackfreak and some guest of mine from Italy. Also with Senator Gringo Honasan and Mayor Richard de San Jose of Flora, Kalingga Apayao and their wives. Also Randy Santiago of TFC (The Filipino Channel), which is no picture at all here. And all various Filipino Association here in Austria. (2007 and 2009) During this time, you’ll really see how Filipinos…..”NAGKAKAISA”……was a very successful Day!

Picture down here was our take home food. We bought from one of the booth for our dinner. Grilled squid and shrimps, Our take home food with sliced tomatoes and onions!

The day was too long for all of us but it was a very delightful day for everybody!
Until next year folks…


In local restaurants here in Vienna, like a restaurant which they claimed a Greece Resto you will discover something similar to our food. Gaya ng mga piniritong isda, naiba lang ay ang kanin na kapares nito. Kasi usually ang kanin nila kung hindi niluto na may mantika o di kaya ay may kulay…..LOL…
Pero kung tutousin ay di malayong naiiba sa mga putahe nating Pinoy!
Kaibahan nga lang kapag mga fried fish ay laging may kasamang salads maliban sa kanin o di kaya ay french fries. Siguro nagtataka kayo kung bakit ko nasabi ito…kasi sa dami ng mga Greece restaurants na napasukan naming mag pamilya dito ay ito halos madalas ang order ko. Wala akong makitang malaking pagkakaiba sa pagkain nating mga Pilipino.

Pag masdang mabuti ang larawang ito, at makikita ninyo ang ibig kong sabihin…jejejeee…
O di ba looks like IMPORTED pero kung tutuusin ay kanin na niluto sa tomatoe sauce, fried fish, ensaladang carrot na may green salad, kamatis at sibuyas, at hiniwang lemon. masarap siya at nakakabusog talaga. Ito ang naging tanghalian ko nang kami ay kumain sa isang resto dito ng Greko. At kung mapapansin ninyo may basket ng tinapay din na di ko naman kailangan, dahil sa kanin palang ay kuntento na ako.
O di ba tama ako mukhang IMPORTED pero wala namang pinagkaiba sa pagkaing Pilipino.


One of my hubby’s favorite among “INIHAW” dishes, is this one. If ever we had left over he used to add it for Dinengdeng season with bagoong sauce. My hubby requested this recipe but with the condition that he’ll be the one grilling it in the end I was the who did it…lol….

This was our lunch. By the way, I got it from the market cleaned already but frozen one. We don’t get fresh here aside from other fish like Bonito, Horsemackerel, Dorado and Shrimps. These you can get fresh and cleaned also. Which is very usual here in Austria whenever you buy fish. Sa sarap kaya nito maraming kanin ang makakain.


FOR 2 PCS. BANGUS (MILKFISH) of Regular size:
* 2 pcs. Milkfish (Bangus)
* 2 large (100 grams) white or red onion, minced
* a thumb-sized ginger, chopped
* 4-5 pcs (200 grams) tomatoes, chopped
* salt and pepper
* OPTIONAL- 1/2 tbsp of soy sauce
* for wrapping maybe aluminum foil or banana leaves


* Wash the fish. Remove the blood that run along the side of its fishbone and the heart. Drain well. Sprinkle moderately with salt the flesh of the fish.

* Meanwhile, in a small bowl, combine the onion, ginger and tomatoes. Add a little salt. Sprinkle with pepper. Put the soy sauce (OPTIONAL). Mix until well-blended.

* Stuff the fish with the mixture. Wrap in aluminum foil or banana leaves. Grill.

* Serve with patis-suka with garlic and siling labuyo or toyo-mansi dip and lots of rice.


Fish fingers, also known as fishsticks, are a processed food made using a whitefish such as cod which have been battered or breaded. They are then baked in the oven or deep-fried. They are commonly available in the frozen food section of supermarkets, and on children’s menus in family-orientated restaurants.

This was the lunch of the day…
A quick way of cooking for lunch on a very busy day, for a very busy mommy like me!


* Fish sticks (can be frozen one from supermarket)
* chopped Parsley
* some oil for frying
* Boiled potatoes, peeled
* salt
* some Butter


* Simply fry the fish sticks, roll the boiled potatoes in butter add chopped parsley and salt to taste, that’s it.
Serve with green salad would be perfect!


TROUT belongs to the Salmonidae family. Trout are classifed as an oily fish. The word trout is also used as part of the name of some non-salmonid fish such as Cynoscion nebulosus, the spotted seatrout or speckled trout. According to the British Nutrition Foundation, trout contain one of the lowest amounts of dioxins (a type of environmental contaminant) of all oily fishes.

Here I cooked it on top of mix vegetables seasoned with anchovy paste. You can oven it also with different herbs or fry. Best serve with parsley potatoes or rice. But nothing can overcome the taste of Filipino vegetables like what I added here namely: “bulaklak ng kalabasa”, eggplant and string beans.

Just to give an idea with what, how and other preparation for “TROUT”. My family love it very much the oven one with some flour on top. serve with potatoes or rice. Which I’m going to upload on youtube next time. Of course the recipe here.


* 1 smoke Trout of medium sized
* 1 Tomatoe
* 1 Onion
* about 4 pcs. Eggplant
* 1 bunch of String beans (sitaw)
* some Squash flower (bulaklak ng kalabasa)
* 3 tbsps. Anchovy Paste
* some fish sauce (patis)



Just to give an idea what mangold goes with it a la Filipino taste and way of cooking. Since I’m base here in europe in which mangold or chard is available every where. Cooked in coconut milk with siling labuyo and vinegar then I serve it with hot rice of course, just like every Filipino family who’s fun of eating rice three or more times a day.

Chard, also known by the common names Swiss Chard, Silverbeet, Perpetual Spinach, Spinach Beet, Crab Beet, Seakale Beet, and Mangold, is a leafy vegetable, and is one of the cultivated descendants of the sea beet, Beta vulgaris subsp. maritima. Although the leaves are eaten, it is in the same species as beetroot (garden beet) which is usually grown primarily for its edible roots.

It has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked (like in pizzoccheri) or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach. Chard is used in a variety of cultures around the world, including Palestinian Arab cuisine.
And for Filipinos like us I have to adopt it according to my family’s preferences and Pinoys cuisine in a way!


* for 2 pcs. Salmon Head
* 1 liter Coconut Milk
* 1 bunch ogf Mangold or Chard
* some Pepper Corns or fresh ground Pepper (I used fresh ground pepper)
* some Siling Labuyo
* Vinegar
* Fish Sauce (Patis) to taste
* some Ginger Powder
* some Garlic Powder


* Bring coconut milk to boil. Then add salmon head , season with fresh ground pepper, patis, ginger and garlic powder. Cover oever medium heat for about 5 minutes.

* Add mangold, siling labuyo and vinegar. Cover and continue cooking until mangold is done. Serve while hot with rice.


This idea came from a dish the one of my colleague in Sozial Versicherung Anstalt der gewerblichen Wirtschaft (SVA) invited us for Tupperware party. She pressed the herbs and spices into the fish fillets then fried them. That was good! To complete the dish, I serve them with garlic-sour cream and mayonnaise sauce!


* 320 g fleshy fish, I used Cod fish fillet
* salt and pepper
* about 1/2 cup flour
* 1/2 cup vegetable or cooking oil

* 1 tbsp. Mayonnaise
* 1 cup sour cream or milk
* 1 tbsp. garlic finely chopped
* some salt
* a pinch of dried thyme



The more common way of preparing this simple soup is to add “sili” leaves or “Malunggay” leaves. Since I’m in Europe, I added spinach.


* 1 kg white clams (Halaan)
* half a head of garlic, finely minced
* a thumb-sized ginger
* 300 g baby spinach
* 1 onion, finely sliced
* 2 tbsps. vegetable oil
* fish sauce (patis) for seasoning



The milkfish, (Chanos chanos), is an important food fish in Southeast Asia and is the sole living species in the family Chanidae. Milkfish have a generally symmetrical and streamlined appearance, with a sizable forked caudal fin. They can grow to 1.7 m but are most often about 1 meter in length. They have no teeth and generally feed on algae and invertebrates. They occur in the Indian Ocean and across the Pacific Ocean, tending to school around coasts and islands with reefs. The young fry live at sea for two to three weeks and then migrate to mangrove swamps, estuaries, and sometimes lakes and return to sea to mature sexually and reproduce. The fry are collected from rivers and raised in ponds where they grow very quickly and are then are sold either fresh, frozen, canned, or smoked.

The milkfish is an official national symbol of the Philippines, where it is called “bangus”.

Because milkfish is notorious for being much bonier than other food fish in the country, deboned milkfish, or “boneless bangus,” has become popular in stores and markets.”PAKSIW” is the generic name for stews made with vinegar. During LENT SEASON…..this is real good with some eggplant and bitter gourd!


* 2 medium-sized Milk fish (Bangus)
* 8 pcs. small eggplant
* 2 pcs. small bitter melon/gourd
* 1 onion
* ginger sliced
* 2 tbsps. vinegar
* 1 tsbp. oil
* salt and pepper



One my favorites and simplest way of cooking fish and faster too. Almost every week it includes in my weekly menu plan. You can vary the vegetables which you can add according to your family’s preferences.


* about 3 pcs. fried fleshy Fish, I used Horse Mackerel
* 150 g Green beans, cleaned
* 1 pc. Tomatoes, sliced
* some Scallions, roughly cut into rings
* Shrimps extract from shell and head
* some water
* Salt to taste


***In a casserole, boil some water, then add shrimps extract, scallions and tomatoe. Cover let it boil. Add fried fish and green beans season with salt and continue cooking until green beans is done. Serve hot with rice.


Though dorado, or sea bream, from the Cantabrian and Galician coasts, is a bit expensive and at Christmas time commands the price of gold, all of Spain allows itself to be tempted by this fine fish which will be grilled and served on a bed of thinly sliced potatoes and onion rings, garnished with the traditional persillade of parsley, garlic and saffron. Just before being served, it will be sauced with a mixture of Sherry and peppers. In the Basque country, a few cloves of garlic, thinly sliced and sautéed in oil, are added. But this recipe I’ll be giving it t you by next time.

Now I have this version kind of steam Dorado and serve on a olives-tomatoes bed. My 2 kids liked it that way not too much oil in it.


* 2 pcs. Dorado, about 1 1/2 kg
* 250 g Tomatoes
* 50 g Green Olives
* 50 g Black Olives
* 1 pc. White Onion
* 3 tbsps. olive oil
* 1 tbsp. White Sugar
* 1 tsp. Rosemary, dried
* 1 tsp. Thyme, dried
* some Lemon extract
* Salt and pepper

How TO…….


This is my alternative for crabs with string beans and squash in coconut milk instead!
Pinoys are use to cook this with string beans (sitaw) and squash (kalabasa). here is my alternative for it, to those who live in vicinity of Europe which is abundant of pumpkin and green beans, try this recipe of mine with crabs in coconut milk!
For me there is nothing different regarding the taste!


* about 1/4 head of pumpkin, peeled and cut into cubes
* a bunch of green beans, about 300 g
* 1 kg crabs, cleaned and halve
* 1 can of coconut milk
* 1 Onion, roughly sliced
* 3 cloves garlic, crushed and peeled
* a thumb-sized ginger, sliced
* 1 pc. chilli finger (siling labuyo)
* 3 tbsps. vegetable oil
* salt to taste


—Heat some vegetable oil in a casserole. Saute onion, garlic, ginger and pumpkin. Cover for about 3 minutes over lower heat.

—Add crabs and green beans. Pour in the coconut milk and add siling labuyo and salt to taste, over high heat let it simmer. Once it boils lower the heat until vegetable is done.

—Serve with rice while hot and enjoy.


This can be a Good Appetizer!
But here it’s a side dish for my fried fish. Mix with tomatoes and sauteed shrimp paste.
Oh, what a good food and perfect much on the plate! While I was looking at this plate and taking picture my mouth is watering and soon for sure will drool. I can’t wait for another few seconds so I put aside first the cam then started to satisfy my mouth with this food. With hot rice really satisfy everybody at home.


* 2 pcs. Mango, peeled and sliced
* 3 pcs. tomatoes, sliced
* 4 tbsps. of sauteed shrimp paste

—Just mix all together and that’s it!…Enjoy :mrgreen:


TILAPIA Ang tilapya, tilapia o talapya ay isang uri ng isdang nakakain. Nabubuhay ang mga ito sa tubig-tabang at tubig-alat ng mga pook na tropikal. Maang isa sa mga paborito ko ay ang inihaw.
Tapos ang sawsawan ay patis na napigaan ng kalamansi. Hayyy…masarap magkamay na kumain at may bagong sinaing na kanin…

Kapag ganito kalalaki at bagong huli na sariwa pa ay masarap ihawin. Masarap kurutin ang laman niya lalo na kapag bagong hango sa ihawan. Ano nakakatulo ng laway habang binabasa itong aking sinulat dito!
Kailan kaya ako muling makapagbakasyon sa Pilipinas at nang makatikim muli ng ganito lalo na yong galing sa farm hayyy!…..hehehee…


KANGKONGor Ipomoea aquatica is a tropical plant grown as a leaf vegetable. It is known in English as Water Spinach, Water Morning Glory, Water Convolvulus, or by the more ambiguous names “Chinese spinach” and “swamp cabbage”. It has many other names in other languages. It is found throughout the tropical and subtropical regions of the world; it is not known exactly where it originated.

In the Philippines, Ipomoea aquatica is usually sauteed in cooking oil, onions, garlic, vinegar, and soy sauce. This dish is called “adobong kangkong”. It is also a common leaf vegetable in fish and meat stews like sinigang. There is also an appetizer in the Philippines called “crispy kangkong”, in which Ipomoea aquatica leaves are coated with batter and fried until crisp and golden brown.
Just like our viand yesterday…Dorado with tomatoes ang kangkong (see photo down here)!


* 1 big Dorado
* 3 pcs, tomatoes, diced
* 1 pc. onion, peeled and sliced roughly
* a bunch of Kangkong or Water Spinach
* some water for soup
* Salt or Patis to taste


—In a casserole, bring water to boil. Once it boils add tomatoes and onion. For second boiling point, add dorado season with salt or patis. If fish is nearly done add kangkong and continue cooking over medium heat until kangkong is done. serve jot with rice. ENJOY!





* about 1 kg pork mix with bones
* Knorr sinigang sampalok mix
* 2 pcs. chillis (siling haba, I use red ones)
* 2 pcs. tomatoes
* 2 pcs. spring onion
* 1 bunch of string bean (sitaw)
* 1 bunch of winged bean (sigarilyas)
* 3 pcs. taro (gabi)
* 1 big eggplant
* fish sauce (patis)
* ground pepper
* some water or soup stock
* some vegetable oil, I use canola oil



Another way of cooking “HIPON”, inspired by my late mother using Mama Sita’s “Sinigang sa sampalok mix” which is hot. By this time I peeled the shrimps to make it easier for my 2 kids. And added sigarilyas, sitaw and green leafy vegetable the so called “KANGKONG”. These are the vegetables which my family ♥♥♥ most.

Shrimps Sinigang – iCookiTravel


* about 1 kg Shrimps
* a bunch of String beans (Sitaw)
* a bunch of Winged bean (Sigarilyas)
* a bunch of Kangkong
* 1 Onion
* 1 Tomatoe
* Mama Sita’s sinigang sa Sampalok mix (hot)
* some Vegetble oil
* some Fish sauce (Patis) or Salt (optional)
* a cup of water or more (depends upon your preference, how much soup you prefer)



Mostly BULALO refers to beef bone marrow soup. But this one is from pork in sour soup.
I added pechay baguio and wide green beans for vegetable. To complete the sour soup, I used Knorr “sinigang sa sampalok”. This is the soup for lunch today. It’s raining outside since in the morning, a typical April weather here in Vienna. Then in the afternoon you’ll see the sun shines. The soup will complete our lunch and perfectly much with the weather today.


* 1 kg Pork bones
* 1 pc. Onion
* 2 pcs. Tomatoes
* 1 bunch of Pechay baguio
* 250 g Wide green beans
* knorr sinigang sa sampalok
* salt or patis to taste


—Nothing special to do with this dish, as usual, I boiled the bones with onion, tomatoes and season with patis or salt. Then when done I added the vegetables. If the vegetables nearly done, add the knorr sinigang sa sampalok. And that’s it.


Onother way of cooking sinigang using dried “KAMYAS” as simple as that!
Here I used dried “Kamyas” which I got from home. There so many suff that can be use for sinigang to give the sour taste for the soup. Kamyas is one of them, you can even use fresh or dried. The other like mango seed the unripe one. I remember my father he always cooked his sinigang with this and with the water from rinsing rice will be the soup base.


* about 600 g Pork ribs
* 80 g green beans
* 2 pcs. medium-sized Zucchini
* 2 pcs. Chilli
* a handful dried Kamyas
* 1 Onion
* 1 tomatoe
* some water
* Patis
* some Pepper



This is my version of “beef sinigang”, I used dried kamyas with small eggplants, winged bean (Sigarilyas) and kangkong (water spinach). “May sabaw ka na, may ulam ka pa”, our lunch yesterday (Saturday, 27th of March 2010). Then for dinner we ate outside with my 2 kids without my hubby. He had to work on weekends.
So if you want to try my version, here is the Recipe…

My Beef Sinigang – iCookiTravel


* 250 g beef bones
* 400 g beef meat
* a bunch of Kangkong (water spinach)
* 250 g Winged bean (Sigarilyas)
* 250 g small eggplants
* a handful dried Kamyas
* 1 pc. onion, peeled and sliced roughly
* 1 pc. tomatoe, sliced roughly
* salt to taste



Our dinner yesterday, common bean or wide green bean and eggplant in sour soup. I mix it with pork ribs for “sinigang”. And serve it with fried fish (seabream). This wide green bean is in season now.


* 250 g wide green bean
* 1 big eggplant
* 500 g pork ribs (for sinigang)
* 2 pcs. tomatoes
* 1 onion
* some scallions, cut into rings
* 2 tbsps. mama sita’s sinigang sa sampalok mix
* some water
* 3 tbsps. vegetable oil
* 3 tbsps. fish sauce (patis)
* some pepper


SEA BREAM IN SOUR SOUP (ORATA “Sinigang sa kamyas”)

Sinigang is a Philippine soup or stew characterized by its sour flavour.
My hubby and I, we love “SINIGANG” (Sour soup) very much! No doubt if it is meat or fish. Specially in winter time. I used to cook sinigang 4 times in a week. We don’t get enough from it. Sea bream is one of my favorite fish here in Europe. Today is our market day…my hubby brought me one box of sea bream, about 7 kilos/ for 30euro instead of 35euro. This is very cheap already, and that will be our stocks for four weeks.

Seabream in sour soup – icookitravel


* 2 pcs. Sea Bream (Orata)
* a bunch of Kangkong (water spinach)
* a bunch of string bean (sitaw)
* a handfful of dried “Kamyas”
* 3 pcs. of “Siling haba” (chilli)
* 1 Onion
* 1 Tomatoe
* some salt to taste, you can also use fish sauce (patis) instead
* some Water




* 1 big Salmon head, cleaned
* a handful dried “kamyas”
* half a bunch of string bean
* some spinach
* 1 small onion, roughly sliced
* 2 pcs. “Sili”
* for seasoning Fish sauce ( Patis )