👩🍳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.
👩🍳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.
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.😂
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
Salt and Pepper to taste
1tbsp Knorr „Sinigang sa Sampaloc“ (Knorr Tamarind Mix) you can use lemon juice instead if you don’t have this.
Eating at home would not lead you to a significant decrease in nutrient density and greater health risks.
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!
My daughter’s baked Guglehupf! Without raisin. Because of my son he doesn’t like raisin.
Sunday lunch; boiled broccoli, mashed potatoes and leftover Baguett-ground meat patties. A useful way to use a day old Baguette or bread. Take it away from me!
Thank you BFF for this Sweet “Guyabano” you brought me yesterday was a Baby Guyabano. My first time to eat guyabano in Vienna for such a long time of staying here. Guyabano is 10,000x more effective than chemotherapy! This phrase is not mine but it is the testimony of a very interesting report on the effect of Guyabano is also described here why nobody knows about it. Attacked the cancer effectively without causing nausea, weight loss, or hair loss, protects and strengthens the immune system and makes it more resistant to infections.
Boiled Brussel sprouts with Butter for my dinner. The leafy green vegetables are look like miniature cabbages. Raw Brussels sprouts contain excellent levels of vitamin C and vitamin K, with more moderate amounts of vitamin B. I use to steam it or sometimes drop in a pot of boiling water with salt. Then drained and eat with a bit of melted butter.
Thank you so much Beth! I cooked it with crabs, string beans & okra in coconut milk. Served with my brown rice. An organic pumpkin or squash from my friend Beth of Voralberg!
Thank you so much Jana for such a wonderful keepsake from Belgrad. In addition for my Collection! Jana is a work colleague.
A home cooked viand by bff Dana. Thank you so much for dropping by!
️Having Brunch now got up late today! So breakfast & lunch in one namely—fried Rice, corned Beef, egg & bagoong guisado!
That was dinner; my daughter’s stuffed pork belly with bread dumpling and my beef bone soup with Brussel sprouts.
Ms. Bobalek’s 50th birthday a work colleague. On duty but had fun at all. #Baxalta
Breakfast and lunch in one! At Merkur Restaurant. With my daughter, we got up late the reason why we ate at Resto, no time for cooking at home.
It’s that time⌛ of year again and social media is buzzing with christmassy content just like here at work! Same here on my WEBLOG! LOL
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 😉
When the days get shorter and the temperatures drop, a hot soup is just the thing to get back to get energy. During summer, light or cold soups are ideal. Whether sweet soup, vegetarian soup, soup with beef, poultry or pork. Here you will see and know how I cooked soup and let what ingredients combine well.
In Asia, soups are eaten any time of day! Take a little trip to the Far East and sample our delicious Asian soups. Just like what I prepared up here for my family!
Something with pork meat like spareribs, with vegetables, with poultry like chicken and noodles too.
Soup without meat or fish is spiced up with special ingredients. It is your choice, please refer to my recipe builder route for vegetarian, fish, meat and poultry soup.
It makes the chicken soup compared to – a plate of vegetable soup tastes superb and simply good. Ideal for a snack to warm up or as a starter.
These are few among the soups I had cooked for my family base on european recipes. That soup must be hot, now even a German court has found. When it gets colder just like now, soups are very popular not only in my family but for the others too. As a basis for many warming broths and stews serves the soup vegetables, also called greens, which traditionally consists of carrots, celeriac, leek and parsley. The amount of the purchased soup vegetables is increasing in eorope for years continuously speciallyion winter time.
The ingredients of soup vegetables can vary by region, so there are also partly parsley roots, turnips and onions in practical bundles. The mixtures can be boil spicy broths or use as a base for soups or stews. The preparation is very simple: the vegetables into small pieces, fry, add the stock and let it boil, then puree to taste and flavor with the herbs. Just like what I usually do to my cream soup namely: Carrots, Broccoli, Cauliflower, potatoes, mushrooms and zucchini. For more soup recipe, just check here out from time to time more are coming from my kitchen 😛
Since people cooked their food first, the soup stands for “food” and “Abundance”. Soup symbolizes maternal care, no matter who they prepared – an unknown housewife or a celebrity chef. With an invitation to the soup diet, body and soul of your guests. Soup makes your daily life easier, it symbolizes pleasures of the table, abundance and good company.
The soup is ready – ” good appetite! ” 😉
The fish I am referring to is known scientifically by the name of Pachymetopon Grande or commonly known as Bronze Bream. Bronze Bream has got some close relative, known as Pachymetopon Aeneum or commonly known as Blue Hottentot or Copper Bream. This species looks very similar to the Bronze Bream excepting it is much more elongated.
I just want to introduce to you this kind of fish which is salable here in Europe. I did tried already for so many times to cook it with our very own “Talbos ng Kamote” (Camote Tops) and taste good! We always says; “parang nasa pilipinas ang lasa, malinamnam!” 🙂
With tomatoes and only salt to taste. I tell you “manamis-namis ang sabaw!”
* about 1 kg Red and Bronze Bream, cleaned
* 5 pcs. Green Tomatoes
* about a bunch of Camote Tops
* 1 Onion
* 2 cups of water
* Salt to taste
—Simply bring the 2 cups of water to a boil, once it boils add tomatoes and onion, cover for onother boiling point.
—Add fish and salt to taste. Simmer for about 5 minutes then add camote tops continue cooking until camote tops is done.
—Serve with patis and hot rice! So simple isn’t it?…..and you have a very healhty fish soup!