👩‍🍳Eggplant has many health benefits to offer. Good for diabetics may help cells do a better job of processing sugar just like me. And best of all low in calories and sodium and is a great source of dietary fiber. I often eat eggplant. Today I cooked it with squid and a bit spicy. This year we don’t have eggplant in our Terrace Urban garden, unlike last year. Check out my Playlist under:⬇️




About 6 pieces of Squid, cleaned

400ml Coconut Milk

4 pieces of Eggplant

some Olive Oil

3 pieces of Green Chillis, spicy or not spicy according to your preferences.

1 Onion, I used Red Onion


4 cloves Garlic

some Salt

Fish Sauce or Patis

Chilli Flakes, optional




Hardly the grill season began, begins among balcony neighbours again the controversy over smoke and stink. But grill friends need not to let itself be spoiled the desire on the small meat, sausage, fish and vegetables. As long as they do not disturb others seriously in the house or appartments, they can quietly further sizzle.

If the sun shines and the temperatures rise, then one grills. But when roasting the cutlet it often comes to strong smoke development, which does not so friendly to each neighbour specially when you are in a Condo type of appartment.

There are a variety of grillers available for grilling indoors.
Hubs loves to have it with charcoal grill just like he did here with horse mackerel and squid. And that was in our kitchen, I hate it because of the mess.




“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!




Squid is a good food source for zinc, manganese and high in the recommended daily intake of copper, selenium, vitamin B12, and riboflavin. According to studies.

This was the lunch yesterday, trying to get kids to eat vegetables. With my daughter no problem but with my son it’s a big problem. Since he loves squid, I came to this idea why not to mix it with vegetables according to their preference. He does eat broccoli, cabbage and carrots. Said and done.

Stir Fried Squid with Vegetables – iCookiTravel

Seasoned with salt and from MAMA SITA’S PANG GISA (from Pinas).
I just cut the squid into three parts and that’s it. I’d like to share this recipe that I’ve been enjoying every time I cooked it. It’s not that complicated and it only use a few ingredients . Besides squid you can also use chicken or beef . This stir fry squid is best served with steamed white rice.


* 800g Squid ( I used small ones)
* 1 head Broccoli
* 3 pcs. Carrots, peeled and sliced
* 1 1/4 head Cabbage, sliced lengthwice
* some Vegetable oil
* 1 pack of Mama Sita’s Pang Gisa
* 1 Onion
* about 4 to 5 cloves Garlic, peeled and sliced
* some Salt


SQUID IN COCONUT CREAM (adobo sa gata)

Adobong pusit is a familiar dish when one mentions “Pusit”” (squid), the first thing come to mind is traditional “Adobong pusit”. why shouldn’t there be “adobong pusit sa gata”?
My son enjoyed it tremendously :pump-:) .


* 1 kg squid, cleaned
* 1 bunch string bean (sitaw)
* 250 ml. coconut cream
* 2 finger chillis
* 3 cloves garlic, crushed
* 1 onion chopped
* 1 tbsp. worcester sauce
* 1 tbsp. vinegar
* season with patis (fish sauce) or salt


SQUID (Pusit)

Side dish for my “TALANGKANIN” (Aligue Bibimbap)

* 1 kg squid without head, cut into rings
* 3 tbsps. olive oil
* 2 tbsps. paprika powder
* salt and pepper


* Heat a pan , put some olive oil and paprika powder stirring constantly.

* Add squid cook for about 10 minutes, then set aside for Talangkanin.

TALANGKANIN (Aleague Bibimbap)

My Talangkanin, base on teleserye “Only You”:-)

Talangkanin meal or the Aigue Bibimbap is popularized by the tele novela “Only You” starring Angel Locsin and Sam Milby. Commonly, The recipe includes a mix of squids, shrimps, aligue, togue, carrots, egg and rice. So for those who want’s to try the recipe and taste a bit of the Talangkanin meal, here it is!


* 1 kg Shrimps, cleaned and peeled
* 2 tbsps. Sugar
* 1 Bottle Crab fat or Aligue
* 5 cups of cooked Rice
* 1 Onion, chopped
* half a head garlic, minced
* 1 bunch of Chives, chopped
* 2 tbsps. Butter or vegetable oil (I used butter)
* salt and pepper


* Heat a pan, put some butter, saute onion and garlic. Add crab fat, salt, pepper, sugar, rice and shrimps. Mix all together for 3 minutes until shrimps is done.


Seafood is consumed all over the world; it provides the world’s prime source of high-quality protein!

* 250 g grain Clams
* 250 g small Crabs
* 250 g Squid head
* 1/2 Green bell pepper, cored ans sliced
* 1 Lemon juice
* salt and pepper
* 2 tbsps. Tomatoe paste
* Rama or Olive oil
* if not you can use 2 tbsps. Butter also


* Heat oil or butter over medium heat. Saute garlic until golden.

* Serve hot , top with chives. Side dish squid and Achara.

* Fold in all of the seafood and saute for about 5 to 6 minutes.
Add lemon juice, salt, pepper and all herbs.


My version of ADOBONG PUSIT in tomatoes and soy sauce!

* 1 kg Squid (Pusit) cleaned
* Tomatoes
* Ginger
* Spring onion
* Soy sauce
* Vinegar
* Olive oil
* 1/2 cup of water


*1.) Heat a casserole, pour some live oil.
Saute spring onion, ginger, tomatoe and squid. Season with salt, pepper and soy sauce.
Pour some water and cover for abput 5 to 8 minutes.

*2.) Pour 1 tbsps. vinegar serve hot.

* Add green bell pepper cook over medium heat until liquid is reduced.

* Add cream or milk, heat through until done. Serve hot with rice.

GINISANG PUSIT (Sauteed Squid)

This ginisang pusit recipe is one of the dishes my mother shared with me from her own bag of kitchen tricks. The sauteing in tomatoes and onions, after simmering in vinegar, is an effective way to rid the squid of its natural “fishy” smell and taste. But in this dish I did not add vinegar, instead I added oyster sauce and some frozen mix vegetables like carrots, leek and green peas. A little bit different from my mom’s recipe!

Sauteed Squid – iCookiTravel


* 1 kg Squid
* a cup of frozen mix vegetables
* 1 onion
* 4 cloves garlic, minced
* 5 pcs. tomatoes
* some scallions
* 2 tbsps. oyster sauce
* fresh ground pepper
* some salt to complete the taste


KINILAW NA PUSIT! (My version)

KINILAW mostly refers to PULUTAN in which always prepare for those drinking celebrations. “Kinilaw” or “Kilawin” − marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato and peppers. I remember before where my two kids are still babies (around months old until 1 year)…….I always had this on new years eve. My hubby used to invite some of his colleagues at home. During the night before 12 midnight they had this Karaoke session and playing cards. With the “Kinilaw na pulutan” and alcohol drinks made the night so perfect for everybody!
But for the last few years not anymore. Since our two kids are older now, I used to had it also for them to eat.

My Version of ‘Kinilaw na Pusit’ – iCookiTravel


* 1 kg pusit (squid), cleaned, cooked and sliced
* 3 pcs. tomatoes, thinly sliced
* 1 onion, white or red, peeled and thinly sliced
* salt
* pepper
* vinegar
* a thumb-sized ginger, peeled and finely chopped
* siling labuyo, chopped (optional)
* kalamansi or lemon juice (optional)


—To clean, I don’t remove head, tentacles and fins I added them. Other people they don’t add it.

—Slit open at the back of pusit where the bone is located, discard bone and entrails. You can also remove skin if you prefer. Wash pusit including cavities under running water. B

—Blanch pusit in a boiling water for a few seconds, rinse immediately in a bowl and drain and cut pusit in slabs and slice.

—To make the kinilaw, wash sliced pusit in a bath of vinegar and drain. But if you cook it for about 5 to 8 minuts in boiling water, just add vinegar. Place the sliced pusit in a bowl, add all the other ingredients and toss mix. Season with salt and you can chill in refrigerator before serving.


Seafood is very demanding and fragile, so the basic rule is to cook them as little as possible, to enjoy their real taste. In less than five minutes squid is ready. If leave it more it will become totally elastic rubber and inedible. What a simple and delicious recipe, squid and string beans in sour cream.


* about 1 kilo Squid, cleaned
* a bunch of string beans
* 1 Onion
* a thumb-sized Ginger
* some Vegetable Oil
* Salt to taste
* 1 cup of Sour cream or more if you wish too!


CALAMARI SALAD (ensaladang pusit)

I was inspired by my hubby, I remember those days whenever we visited Sta. Cruz, Ilocos Sur, we used to dropped by at the market early in the morning and buy some food stuff for the whole family. Where you can get fresh vegetables and sea foods. I use this recipe whenever I get hold of fresh squid from the village sea foods vendor (upon request). Really nice and exotic!
Here in Vienna I don’t get fresh ones, even during summeritme.
My very own VERSION of “INSALADANG PUSIT”! To make sure that the squid remains tender and juicy, do not overcook them.


* 250 g Calamari, cleaned
* 2 small chillis, (hot or not hot) cut into rings
* 2 tomatoes, sliced
* 1 medium-sized onion, thinly sliced
* 1/2 a lemon (for lemon extract)
* 1 tbsp. vinegar
* 1 tbsp. olive oil
* pickled ginger sliced (optional)



Adobong pusit is a familiar dish, popular and rather common Filipino dish. In fact, when one mentions pusit (squid), the first three dishes that come to mind are the traditional adobong pusit (squid), calamares and grilled pusit. But this is somethng different, I can’t say it’s “adobo sa butter”, just judge it by yourself!

Buttered Squid – iCookiTravel


1 kg Squid
1 Lemon for Lemon juice
1 Onion
3 cloves Garlic
3 tbsps. Butter
1 tsp. powder broth or broth cube
Salt and Pepper to taste


—Start by cleaning the squids. Pull out the entrails by holding on to the tentacles. Carefully pull out the head, intestines, ink sac, etc. Carefully remove the ink sacs and set aside. Cut off the entrails (I usually cut up to the eyes). Now, the body. Pull off the backbone. It’s the transparent plastic-like thing you will find in the cavity. Other they do peel off the skin, me not

—Heat a casserole or a sauce pan. Put some butter and saute onion and garlic.

—Add the squid, season with salt, pepper and broth powder or broth cube. Cover for about 5-8 minutes not to stir.

—Then pour lemon juice and continue cooking for about 3 miutes over very low heat. And that’s it! Have fun! 🙂

Note: Do not over cook the squids. The meat can get tough!