SEAFOODS AND VEGETABLES

🌍🌏SHRIMPS AND MUSSELS IN WINE👩🏻‍🍳iCook

👩‍🍳Cooking 1 kg mussels for 2 people, nothing more is left determined. We enjoyed it, hubby and I. I love the sweet taste of the soup. Nobody can resist this recipe for mussels in white wine. Use fresh produce from the fish market. Mussels are mollusks and fall under the seafood category in the kitchen. But mussels have nothing to do with fruits – the sea creatures are much more small animals that feed on plankton. The small creature has been used as food but also as a supplier of jewelry (pearls) for many hundreds of years.

YOU NEED…….

1kg Mussels

500g Shrimps

2 cups of White wine, I used wine for cooking Risotto and also good for seafood, a local one.

some Olive Oil or any Vegetable Oil

some Butter

5 cloves Garlic

3 pieces of small Carrots

1 stem of Lemon Grass

1 Green Chili, spicy (optional)

1 Red Onion

2 pieces of Scallions

Parsley a handful, chopped (I used a frozen one)

Tablespoon dried Oregano or more if you like

Salt and Pepper

Chili-Paprika Powder, spicy (optional)

👩🏼‍🍳GUTEN APPETIT AND HAPPY PREPPING!🤗

PORK MEAT

🇦🇹LENTILS with SMOKED PORK MEAT and ZUCCHINI

,Sunday Father’s Day viand for hubby,  one of his fave; lentils with smoked pork meat and zucchini. Plus water melon afterward.  Again, smoked pork meat was given to me by a colleague from Bosnia, this is the last part of it which I freezed before.

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LENTILS with SMOKED PORK MEAT and ZUCCHINI – iCookiTravel

YOU NEED…….

  • 500g Lentils, boiled
  • 250g smoked pork meat
  • 3 pcs. small-sized Zucchini
  • 1 Tomatoe, sliced thinly
  • 1 Onion, peeled and sliced thinly
  • some water for boiling the meat

I just boiled it until the meat is tender. Then cut into cubes, added tomatoe, zucchini, lentils ( you can use the one from can or fresh one) and onion then let it boil until done. I did not adjust any seasoning because the smoked meat is salty, was just enough to taste. It turn out good for hubby preferences. Afterward we had water melon. Guten appetit! Happy Father’s Day to all Fathers way out there.

ABOUT, PORK MEAT

My BATCHOY VIAND (ULAM not NOODLES)

👩‍🍳Batchoy has two meanings in Philippine cuisine. When you go to the market and ask the pork vendor for batchoy, you will get a combination of lomo, lapay, bato and atay. But batchoy also means a soup dish made with this combination of meat. Batchoy- contention states that the word may have originated from the Chinese “Ba-chui” meaning “pieces of meat” is a noodle soup which originated in the district of La Paz, Iloilo City in the Philippines. As with most noodle dishes in the Philippines, batchoy may have been first concocted by Chinese immigrants. So, this RECIPE is my VERSION never compare it to others. Just to give you an idea.

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YOU NEED…….

* 1 kg Batchoy, combination of pork belly, pork spleen (lapay) and pork liver (atay)

* 1 bunch of Bok Choi, Pak Choi or Pechay

* 2 pieces. Scallions *

* 1 big Onion

* 2 thumb-sized of Ginger, cut into sticks

* ground pepper

* some vegetable oil

* for seasoning Fish Sauce or Patis

HOW TO…….

1.) Heat some vegetable oil in a pan, stir fry the pork liver for about 3 to 4 minutes and set aside.

2.) Heat the cooking oil in a skillet. Saute the onion, garlic and ginger until lightly browned. Add the pork belly and pork spleen. Season with patis. Add soup stock or broth. Cook over high heat, stirring often, until all the meat is cooked through usually, ten minutes is enough.

3.) Then add the pork liver and pechay, continue cooking for 5 minutes. Add patis or salt if necessary. Serve hot with rice.