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Monthly Archives: February 2016

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How To Keep Your House Not Smelly When Frying Dried Fish



Dried fish with rice and veggies
Dried fish with rice and veggies

Here I go again, writing about food when it´s almost midnight. I wonder why I am always like this. Though I have eaten fried dried anchovies last night with rice and tomato slices, I still miss a lot of Filipino food here in Germany. I think most of the  Filipino expats like me and Filipino overseas workers can relate to this. Food photos from our facebook friends make our mouths water. Just like me last night. I saw the post of my fb friend inviting us to eat fried “Tuyo” (dried fish) with her reminded me that I still have dried fish in my kitchen cupboard. I forgot from whom I got it. After that I went to the kitchen and fried the dried anchovies. But before I did the frying I did a lot of things to avoid the smell of this food in the whole flat.

Fried dried anchovies
Fried dried anchovies

Preparation before frying dried fish:

 

  1. Get off the coats, jackets, cap, gloves and other clothes hanging in your open wardrobe in the hallway.
  2. Put all those clothes in your bedroom to keep them from the smell of the dried fish.
  3. Close all the doors in your rooms included the kitchen.
  4. Put a few drops of lemongrass / peppermint / bergamote and other citrus essential oils with water in your candle burner and put it on. Put it directly in the kitchen and in the room near to the kitchen.
  5. Open the window in the kitchen.
  6. Put on the range hood over your cooking range.
  7. Put a half liter of water in a pot, add a cup of vinegar and fresh juice of a half  lemon and let the mixture simmer in a medium heat without the lid of the pot. Continue to simmer the mixture even if you are done with frying until there´s only a few water left in the pot.
  8. After frying, clean the pan with dishwasher liquid and vinegar to get rid of the smell.

 

I know! Some of you might laugh about this blog. Plenty of things to do for a stinky food but it´s worth the trouble. Dried fish in the Philippines smells good but here in Germany and other countries in the world, it stinks that some husbands don´t allow their Pinay wives to fried this food in the house. Besides that, you will have trouble with your neighbours.

 

The house is not smelling. So I did it right! Thanks for reading and enjoy your Tuyo or dried fish!

 

Copyrights 2016, All Rights Reserved by ©Thelma Alberts



Pork Afritada Tweak With Peperoni

Pork Afritada with Peperoni
Pork Afritada with Peperoni

Pork Afritada is a Filipino food which is served in any feastivity like fiesta, baptism, communion and in any gatherings especially family bonding. I have cooked Pork Afritada many times in my life but today is the first time I have cooked this food with peperoni. It is also the first time of making a short video while cooking this food. I thought I can also take a video of what I am cooking for my you tube channel but my you tube channel is about travelling. Maybe I will make a new one for my cooking especially for my baking. What do you think?

 

Anyway, I have cooked a hot pork afritada because I promised my Thai workmates to let them try Filipino food. I just thought to add this hot ingredient for the liking of my workmates. You see, when I worked with them they always brought delicious Thai food and they shared their food with me.

 

Thai food is mostly hot and I love the taste. This recipe is a  Filipino food but tweaked it and made it hot. If you don´t like hot food, don´t include peperoni in this recipe while cooking. I hope the Thais will like the Filipino food when I bring them to work tomorrow.

 

Ingredients: 4-6 persons

1 kilo pork meat with skin and fat

4 garlic cloves (half of them are for the marinade)

1 small onion in cubes

2 tablespoon soy sauce (for marinade)

a few drops of lemon or lime juice (for marinade)

4 pieces potatoes, sliced in cubes

4 pieces carrots, sliced in cubes or rounds

4 green or red peperoni (optional)

1 can (400g) tomatoes with juice

2 stalks spring onions

soy sauce and pepper

1 tablespoon corn flour

2 tablespoon water

 

Procedure:

  1. Slice the pork into thin pieces of your liking.
  2. Separate the pork skin with fat and slice this in small pieces.
  3. Marinate the meat with 2 chopped garlic, soy sauce and lemon juice for at least 30 minutes.
  4.  Fry the pork fat in the hot frying pan with a bit of salt until brown and some fat / lard will come out. Set the brown fat aside or you can eat them.
  5. Saute the garlic, onions and marinated pork meat in the heated pork fat or lard. Fry well until a bit brown.
  6. Add the content of the canned tomatoes and mix well. Simmer until the meat is tender.
  7. When the meat is tender, add the potatoes and  carrots  and simmer for about 10 minutes.
  8. Then add the chopped peperoni with or without seeds.
  9. Then add the chopped spring onions.
  10. Taste with soy sauce, a bit of salt and pepper.
  11. Mix 1 tablespoon of corn flour with 2 tablespoons of water and add this to the frying pan.
  12. Let the food boil once until the vegetables are tender but not soft.
  13. Serve with rice or baguette if you want. Enjoy!

 

I hope my Thai workmates will like this food as I have tweaked this recipe for them. Thanks for reading Guys. I´ll add the video when I have published this in my you tube channel. I hope soon.

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

Scrambled Eggs With Bacon For Brunch

Scrambled Eggs With Bacon

Have you experienced waking up so late and it was already lunch time? Too late for breakfast and for lunch? Besides that you did not have a plan what to cook and it was Sunday. Well, I was so tired and I slept for more than 8 hours. As I did not have time to make for a heavy hearty Sunday meal, I just checked my fridge and cooked an easy and unplanned brunch. I made a simple scrambled eggs with bacon and tomatoes in it. It was delicious and it did not take too long to make.

 

Easy Scrambled Eggs With Bacon: 2 persons

 

Ingredients:

1-2 tablespoons of vegetable oil

6 eggs

100 gram bacon slices

2 garlic cloves, sliced

1 ripe tomato, sliced in cubes

1 stalk of spring onion

1 teaspoon soy sauce

salt and pepper to taste

 

For the Salad:

a few leaves of lettuce, cut in small slices

50 gram Feta cheese

1 tomato, sliced in cubes

olive oil

balsamico vinegar

 

Preparation:

  1. Heat the frying pan with oil.
  2. Saute the garlic, tomatoes and bacon until the bacon is slightly brown.
  3. Stir the eggs well in the deep bowl or plate and add to the  bacon mixture in the frying pan.
  4. Add the sliced spring onions to the bacon and egg mixture.
  5. Season with soy sauce, a bit of salt and pepper until the food is done. Set aside while preparing the 2 plates.
  6. Arrange the lettuce, tomatoes and feta in the 2 plates beautifully. Remember, the eyes eat too.
  7. Sprinkle the olive oil and balsamico vinegar on the salad.
  8. Then add the bacon scrambled eggs on top of the veggies.
  9. Serve alone or with rice or bread. I prefer serving it with baguette or rye bread.
  10. Enjoy your brunch / lunch or dinner.

 

There are many variations in making scrambled eggs and this one is one of my favourites. How do you make your scrambled eggs? Please share.

Thanks for reading. If you are interested to see some of my recipes, you can find it here.

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

Craving For Filipino Food

Afritada, A Filipino Stew
Afritada, A Filipino Stew

Have you ever craved for delicious food? Almost every night before I went to bed, I saw Filipino friends posting yummy colorful food on their facebook accounts. When it was my time to shot down my brain, my fellow countrymen just got up from their beds and prepared their breakfasts.

 

My brain was about to shut down but my eyes were wide awake and my mouth was salivating. Foods like spring rolls, fried noodles, buttered shrimps, sinigang soup (sour soup made of tamarind fruits), crabs cooked in coconut milk, fried tuna fish in tomato sauce, eggplant tortilla, fried dried fish, etc…Meat did not interest me much but when I saw seafoods and vegetables cooked in a Filipino way, I was craving. Then I started drooling. LOL!

 

Here´s the conversation of my brain, eyes, finger and mouth when seeing those yummy food:

Brain: Guys, we have to go to bed. It´s midnight. We have to work tomorrow.

Eyes: Finger! Wait! Don´t scroll down. What´s that? Oh, slowly! Slowly!

Finger: (was about to log off from facebook): Why? what happened, Eyes?

Mouth: (speechless and salivating) Hmmm…

 

Eyes sparkling and wide, my brain said to every part of my senses. —Beautiful! Lecker! Yummy! Delicious! Good night friends. We have to go to bed. I then logged off from my laptop. I went to bed with food in my mind. I slept and dreamt of…..FOOD!!! What else!  I dreamt of some of the food I have seen in Fb. The next day I made food out of what I have in my fridge and you know what? Not what I have seen in facebook. I was just experimenting again and it turned out delicious. I made bacon and vegetable salad. Not the one I was craving for. It was still yummy.

 

My bacon and veggie salad were slices of bacon, slices of red and green lettuce, tomatoes, carrots, chinese cabbage and kale fried with the drippings of bacon. I just sprinkled olive oil, salt, pepper and balsamico vinegar. That was all for our lunch served with rye bread.

Copyright 2016, All Rights Reserved by ©Thelma Alberts

 

Bacon Veggie Salad
Bacon Veggie Salad

Mussels In Coconut Milk

Mussels in Coconut Milk
Mussels in Coconut Milk

 

Do you love eating seafoods? Have you tried mussels?

I love eating mussels and I missed this food. Today when I went shopping for food in Aldi, I saw packs of mussels in the cooler shelves of this supermarket. I thought I have to buy a pack of mussels and cook them  for dinner. I only knew that I still had ginger root in my fridge but no lemongrass. I mostly steamed mussels with lemongrass, garlic, ginger and moringa leaves when I was in my home country Philippines. Here in Germany, I had to go to the Asian shop to buy lemongrass but moringa leaves were nowhere to be found. Actually, I have not seen moringa vegetables in Asian shops before. Not in Germany. What a pity as moringa is known to be a miracle tree which has a lot of minerals and vitamins. It can even purify dirty water and make it a healthy drink. You can read about Moringa / Miracle Tree in this link.

 

Going back to my recipe, I steamed the mussels in coconut milk instead of steaming them in lemongrass and moringa leaves. A change for my standard mussels dinner.

 

Ingredients of Mussels in Coconut Milk

 

  • 500 grams mussels
  • Vegetable oil
  • 2 cloves of sliced garlic
  • 2 inches length ginger root
  • 1 small tomato, sliced in cubes
  • 1 stalk spring onion, sliced in small pieces
  • 1 can coconut milk, ca. 400g.
  • 1 teaspoon  turmeric powder
  • Himalaya crystal sea salt with pepper powder and chili or just a normal salt with pepper powder and chili

 

Procedure:

 

  1. Wash, brush and debeard the mussels.
  2. Heat the oil in a steaming pot. When heated, add the garlic, tomato and ginger root.
  3. Then add the cococnut milk in the pot. Let it boil.
  4. Then add the clean mussels in the pot and mix it well.
  5. Add the spring onions, sea salt with bell pepper powder with  chili   and turmeric powder.
  6. Let it simmer for around 6 minutes or until the mussels open their shells.
  7. Serve with  rice or baguette bread.

 

This was my dinner tonight and I was contented as it was delicious. This was the first time I used turmeric, Himalaya sea salt mixed with bell pepper and chili powder. I still have some left as my hubby doesn´t like mussels.

 

Tip: Throw the unopen mussels in the bin. They were already dead before cooking. Not healthy to eat them.

 

Copyright 2016, All Rights Reserved by ©Thelma Alberts

Fruit Salad with Yoghurt

Fruit Salad With Yoghurt
Fruit Salad With Yoghurt

Do you love fruit salad? Do you always plan to make fruit salad or you just make fruit salad out of the fruits you have in your fruit basket?

We had a visitor this Sunday and I was glad that we had. We had a good afternoon chat  with our friend Mary. Mary brought a box of delicious cookies and I still had a package of gingerbread cookies from Christmas.

As I did not  bake anything due to lack of time and so I was thinking what to make for us besides the cookies for our mugs of teas. Gladfully,  I  saw a bowl of fruits on our dining table. I thought that before these fruits got rotten, I  better made a fruit salad out of them . The fruits were mango, apples, bananas and a single Kiwi. I needed something red but I  only had preserved cherries in a bottle. Well, I had to use those to make my fruit salad a bit colorful. Those cherries were stored in the kitchen cupboard for my  Schwarzwäldertorte, a traditional Geman  black forest cake.

 

Ingredients of Fruit Salad With Yoghurt:

1 Mango

2 Apples

1 Banana

1 Kiwi

2 tablespoons of cherries from the bottle  or 2 handfuls of fresh cherries

2 cups of natural yoghurt

1 tablespoon honey

1 lemon

 

How to make yoghurt fruit salad

  1. Wash the apples, get rid of  the core  and cut the apples into cubes. Sprinkle with the juice of the half lemon so the apples won’t get brown.
  2. Wash the mango. Cut both sides of the mango with a sharp knife. Scrape off the mango meat or cut the inside of the mango into cubes without cutting the skin of the mango. Then scrape the mango meat off with the use of tablespoon.
  3. Peel off the skin of the kiwi and slice the fruit into cubes or your desired size.
  4. Peel of the banana and slice it in cubes. Then mix this fruit with the remaining half lemon juice.
  5. Mix the natural yoghurt and the honey in the mixing bowl. Add the sliced fruits and the conserved or fresh cherries. Mix them well and refrigerate the fruits salad if you serve this in summer.
  6. Enjoy your fruit snack!

 

Tips!

You can combine yoghurt and double cream together in this salad, just in case you have this fruit salad spontaneously in your mind  and you don’t have enough yoghurt. Thanks for reading.

Copyright 2016, All Rights Reserved by ©Thelma Alberts

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