Binagoongang Baboy sa Gata

After all of the Holiday food leftovers, I'm so ready for a fresh delicious meal.

Filipino food is always a good idea. 

This dish is one of of my favorite filipino food.

I haven't try to make it ever. 

I'm so glad my mom is here to show me how to make it.

This dish is perfect with some pan fried sliced Eggplant. 

Let me know what you guys think!

Binagoongang Baboy sa Gata

Ingredients

• 1 tablespoon oil
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 2 pounds pork belly, cut into 1-inch cubes
• 2 Roma tomatoes, chopped
• 2 tablespoons sauteed shrimp paste
• 2 tablespoons vinegar
• 1 can (13 ounces) coconut milk
• 1 cup water
• 6 Thai chili peppers, stemmed and minced
• 1 teaspoon sugar
• salt and pepper to taste

Instructions

• In a wide pan or skillet over medium heat, heat oil. 
• Add onions and garlic and cook until softened. 
• Add pork and cook until lightly browned.
• Add tomatoes and cook, mashing with the back of the spoon, until softened.
• Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes.
• Add vinegar and allow to a boil, uncovered and without stirring, for about 3 to 5 minutes.
• Add coconut milk, water, chili peppers, and sugar.
• Lower heat, cover, and simmer until it begins to render fat and pork is fork-tender. Season with salt and pepper to taste. Serve hot.
  
  
  

Enjoy!!!

xoxo

-Jen

Bibingka

When I think about Bibingka, It reminds me of our Simbang Gabi in the Philippines.

Usually after mass, when you get out of the church you will see a lot of vendors 

selling Bibingka, Puto bungbong. 

It reminds me of fun childhood memories around Christmas time in the Philippines.

So, being to be able to make it here in Italy is amazing!!!!

I can't believe that you can make these in easy steps.

If you love Bibingka just as much as I do, I highly recommend this!

Let me know what you think!

Bibingka

Ingredients

• 1 cup rice flour
• Banana leaves 
• 1 cup warm coconut milk warmed in microwave
• 6 tbsp sugar granulated
• 1/8 tsp salt
• 2 eggs
• 2 tbsp butter softened
• 2 tsp baking powder
• 5 strips cheese
• 1 salted egg cut in 5 pieces (optional)

Toppings

• grated coconut
• butter melted
• grated cheese
• sugar

Instructions

• Cut banana leaves according to the size of your molds leaving an inch over as they shrink when placed in the oven. Wash in warm water, dry and pass each leaf quickly over the fire to make them manageable.
• Place the leaves on your molds (I used my cupcake molds) and brush with butter. Set aside
• Preheat oven at 180°C or 360°F
• In a large mixing bowl. Add rice flour, sugar, and salt. Mix until well incorporated.
• Gently pour warm coconut milk while stirring with wire whisk or rubber spatula. Whisk until well incorporated.
• Add butter to the mixture and whisk until butter melts. Add egg one at a time and whisk some more. 
• Add baking powder and whisk some more until the consistency is smooth and runny.
• Transfer and divide the batter equally to molds lined with banana leaves.
• Place in the oven and bake for 10 minutes or until batter sets. After 10 minutes, remove from the oven a place on a flat surface. Place 1 strip of cheese and 1 portion of salted egg.
• Return to oven and set to broil function. Bake for another 15 minutes or until the top of bibingka is golden brown. 
• Remove from oven and brush the top with butter and sprinkle some grated coconut! Enjoy!!

It's so good to eat fresh!

Up close!

Closed doors...

"Be Thankful for
Closed doors, detours,
and roadblocks.
They protect you from paths
and places not meant for you."

Pancit Bihon

Have I mentioned how obsessed I am with Pancit?

Pancit is a staple food for holidays, special occasions in the Philippines.

My mom makes the best one so every time I get a chance I always request for her to make it.

Soooo good!

I can't get enough.

Ingredients

• 1 pack 16 oz. bihon noodles
• 1 lb. boneless chicken, cut into small pieces
• 1/2 lb chicken liver, chopped
• 1/2 lb. medium size shrimp
• 1-2 cups chopped cabbage
• 1 large carrot, chopped
• 2 celery stick, sliced
• 1 large onion, chopped 

• 6 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 3 tbsp cooking oil
• salt and ground pepper to taste
• 2 stalk green onion, chopped
• lemon wedges for garnishing
• quail eggs for garnish
• green onions
• water

Instructions

1. Soak noodles in water for about 10 minutes. Remove noodles and drain excess water. Set aside.
2. In a wok, heat over medium heat and add cooking oil. Add onion and garlic. Saute for a minute until limp and aromatic.
3. Add chicken and stir. Cook for 5 minutes or until chicken is fully cooked and light brown. Add Chicken liver and stir, cook for 5 minutes. Add shrimp and stir. Cook for a minute.
4. Add the vegetables and stir to combine. Cook for 5 minutes. Transfer the mixture in a bowl and set aside. 
5. Using the same wok, add around 1 to 2 cups of water. Simmer in low heat and season with 1/2 teaspoon ground pepper, soy sauce and oyster sauce
6. Add soaked noodles to the wok and stir well to combine. Reduce heat to low and cook for few minutes or until the noodles are fully cooked. Stir every few minutes.
7. Add chicken, chicken liver, shrimp and vegetables mixture to the wok. Stir well to combine and cover wok. Reduce heat to the lowest. Cover wok to allow the steam to cook the noodles evenly. Stir every few minutes. Taste to see if salt and more ground pepper is needed.
8. Transfer in a serving plate, garnish with chopped green onion and serve hot. Serve with lemon wedges, quail eggs, green onions for garnish and enjoy!

Thanks Ma for cooking!!!

It was amazing!!

Let me know what you guys think!

Enjoy!!

-Jen

Beef and Gnocchi Soup

Nothing beats a warm, very hearty soup on this cold day.

It has been so cold here in Italy. 

About 30 degrees in the morning and at night. 

It's not even officially Winter yet. 

It's the first time I ever made a soup like this. 

I added some Pumpkin Gnocchi, of course you can use the regular one.

Or, Just a regular potatoes if thats what you prefer. 

Let me know what you guys think!!!

Beef and Gnocchi Soup

Ingredients

• 2 ½ to 3 pounds boneless beef chuck roast (trimmed)
• salt and pepper
• 2 tablespoons vegetable oil, divided
• 2 onions, chopped
• 2 carrots, peeled and chopped
• 1 stalk celery, sliced
• 6 cloves garlic, minced
• 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
• 2 teaspoons paprika, hot, sweet or smoky (I used Hot Hungarian)
• 2 tablespoons tomato paste
• ½ cup red wine (like Cabernet Sauvignon)
• 4 cups low-sodium beef broth
• 1 teaspoon soy sauce
• ¼ teaspoon red pepper flakes
• 1 bay leaf
• 1 tablespoon cornstarch
• 1 cup water
• 1 lb. potato gnocchi, or peeled diced potatoes
• 1 cup frozen peas
• ¼ cup fresh parsley leaves, minced

Instructions

1. Pat the roast dry with paper towels. Remove all visible fat and any silver skin. Cut into 1-inch pieces and season with salt and pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy bottom soup pot until shimmering. Brown half the beef, about 10 minutes, and transfer to a bowl using a slotted spoon; cover to keep warm. Brown the remaining beef cubes and remove to the bowl along with any beef juices.
2. Add the remaining tablespoon of oil to the now empty Dutch oven. Add the onions, carrots, and celery and cook until vegetables are softened and the onions start to brown and caramelize, about 8 minutes. Add the garlic, thyme leaves, paprika and tomato paste to the vegetables. Sauté for about 30 second or until the garlic is fragrant. Stir in the wine and deglaze the bottom of the pot to remove any browned bits.
3. Add the cooked beef to the pot along with the beef broth. Add the bay leaf to the soup, cover and reduce the heat to medium/medium-low. Simmer the soup, stirring occasionally, until the beef and vegetables are tender, about 1 1/2 to 2 hours.
4. Mix the cornstarch and the water until dissolved. Slowly stir the slurry into the soup. Add the soy sauce, red pepper flakes and gnocchi. Cook for 3-5 minutes or until the gnocchi is cooked through (check package directions for cooking time). The gnocchi will float to the top once cooked. Remove the bay leaf, stir in the peas and parsley and check the seasoning. Serve with crusty bread for sopping up the broth.

Enjoy friends and Stay warm!!!

Ciao, Ciao. 

-Jen!!

She's Back!!!!

Holiday Season just got a little sweeter!

It's definitely been hard to be alone this time of the year. 

But, not gonna be alone anymore!!

My momma is back in Italy!!

It was harder this time to get her here, but finally!

It was all worth it.

Welcome to Italy presents.

Omg, these goodies made me so happy!!

Our first dinner. 

It's gonna be an amazing few months with her!!

Fun adventures coming up!

xoxo 

-Jen

Girls Night Out (Pordenone)

I had an amazing fun night with friends last weekend!

It's definitely been a while since I went out or had so much drinks like this.

I may not feeling good the next day but it was so worth it. 

I wanted to share with you guys this restaurant we went to!

It was my first time going there.

It was really really good!

My beautiful friends!

First off, House wine!

The restaurant's specialty is Seafood. 

But overall good Italian food.

It's called Al Lido Pizzeria e Trattoria 

Its in Pordenone. 

Reservation is a must since it gets so packed.

It was so busy when we were there!

All of these amazing starters we ordered.

My favorite Caprese and Calamari.

I ordered a mix plate of seafood!

It was all soo good!

My friend ordered this awesome Gnocchi.

Omg it was amazing.

It was such an amazing dinner.

I highly recommend!

Then we head to White Harp Pub in Pordenone.

For their Kilkeny beer!

Then we went to the club in Pordenone called Fenix!

It was such a fun night!!!!!

Have a good week!

-Jen