POULTRY

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

YOU NEED…….

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

HOW TO…….

FOOD

🇵🇭ROMAINE LETTUCE-PORK BELLY-SHRIMP in SOUR SOUP

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

YOU NEED…….

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

HOW TO…….

FOOD, SEAFOODS AND VEGETABLES

🇵🇭SALMON in MISO-SOUR SOUP with MUSTARD LEAVES (Salmon Sinigang sa Miso)

It’s Sunday again and Sunday means Soup prepping in my kitchen. Tried this miso paste for my Salmon in sour soup with mustard leaves.

Salmon in Miso-Sour Soup

YOU NEED…….

1 Onion

1 Tomato

a bunch of Mustard leaves

1tbsp Miso Paste

Mama Sita’s Sinigang sa Sampalok

Some Water

some Salt and Pepper

3pcs Chili

1pc Radish

HOW TO…….

SEAFOODS AND VEGETABLES

🇵🇭SWISS CHARD in SOUR SOUP with SHRIMP

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.

YOU NEED…….

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.

HOW TO…….

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, LIFESTYLE

INSTAGRAM PHOTOS IN NOVEMBER

These are compilation of my instagram photos and update from my kitchen!
The very first one is all about my two dogs who wear panties too. LOL

RIYADH AND RIYANAH
RIYADH AND RIYANAH

Riyanah & Riyadh with their new panties! I’m sure I am not the only one who tried this for their pets. Like here check it out:
http://www.huffingtonpost.com/michael-kleinmann/you-cant-resist-dogs-in-u_b_3444600.html
http://kotaku.com/dogs-wearing-pantyhose-is-now-a-thing-in-china-470825807
It was a try then I just made photos with my iPhone…LOL

GUGELHUPF
GUGELHUPF

My daughter’s baked Guglehupf! Without raisin. Because of my son he doesn’t like raisin.

LUNCH AT HOME
LUNCH AT HOME

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!

GUYABANO
GUYABANO

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.

BRUSSEL SPROUTS
BRUSSEL SPROUTS

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.

SQUASH AND CRABS
SQUASH AND CRABS

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!

PRESENT
PRESENT

Thank you so much Jana for such a wonderful keepsake from Belgrad. In addition for my Collection! Jana is a work colleague.

DANA'S COOKING
DANA’S COOKING

A home cooked viand by bff Dana. Thank you so much for dropping by!

RICE, CORNED BEEF AND EGG
RICE, CORNED BEEF AND EGG

️Having Brunch now got up late today! So breakfast & lunch in one namely—fried Rice, corned Beef, egg & bagoong guisado!

STUFFED PORK BELLY AND BEEF BONE SOUP
STUFFED PORK BELLY AND BEEF BONE SOUP

That was dinner; my daughter’s stuffed pork belly with bread dumpling and my beef bone soup with Brussel sprouts.

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Ms. Bobalek’s 50th birthday a work colleague. On duty but had fun at all. #Baxalta

MERKUR RESTAURANT
MERKUR RESTAURANT

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.

CHRISTMASSY
CHRISTMASSY

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

SEAFOODS AND VEGETABLES

A TYPICAL MEAL

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

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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.

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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.

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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.

YOU NEED…….

* 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)

HOW TO…….

** 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 😉

ABOUT, NOODLES, PASTA AND PIZZA, POULTRY, PURE VEGGIES, SEAFOODS AND VEGETABLES

SOUP, SUPPE, SABAW

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.

ASIAN SOUP

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.

VEGGIES and NOODLE 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.

European Soup

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! ” 😉

SEAFOODS AND VEGETABLES

CAMOTE TOPS AND RED BRONZE BREAM

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.

CAMOTE TOPS AND RED BRONZE BREAM

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!”

YOU NEED…….

* 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

HOW TO…….

—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!

SEAFOODS AND VEGETABLES

FISH PINAKSIW SA KAMYAS

Kamyas or popularly spelled as kamias is basically a slender tree with fruit classified as a berry. The cylindrical fruit is very acidic and is used as a souring agent. We usually use it to sour fish as in “paksiw or pinaksiw”. The fruit can also be candied and served as sweets which actually taste good. When I was a kid, we used to eat kamias or iba in our language fresh from the tree then dipped in salt to counteract the very sour I mean really grimace-inducing sour flesh. The young fruit is a little bit bittersweet and the ripe ones really taste good. The very sour one is used for eating and cooking too.

This is one fruit that I havent really seen here in the Asian supermarkets fresh. There are some dried ones but they’re gross looking. The one I used here, I brought from Philippines last time I was down there was 2006.  🙂

YOU NEED…….

* 1 kg fleshy fish (I used Horse mackerel)
* a handful dried “Kamyas”
* 2 pcs. chilli finger
* a thumb-sized Ginger sliced
* 1 onion
* chopped fresh or dried chive
* some Canola oil
* some Water

HOW TO…….

***Mix all together the ingredienst in a casserole, cover and cook for about 8 to 10 minutes. That’s it!