Pork Sinigang (Sinigang na Baboy)

All the kinds of delicious food I've been having these days was amazing.

But. Nothing beats Filipino food for me.

I crave it all the time. 

It just sucks I can't make it whenever I want to since it's hard to find ingredients here. 

I'm so glad I had the chance to make this dish.

One of my favorite Filipino dish!

Pork Sinigang (Sinigang na Baboy)

Ingredients:

• 2 lbs pork (belly, ribs, butt or shoulder roast)
• 1 bundle Bokchoy or kangkong
• 3 Tbsp fish sauce
• 10-12 pcs string beans or 20pcs green beans, cut in 2 inch length
• 2 pieces medium sized tomato, quartered
• 1 large onion, sliced
• 3 pcs White raddish, sliced
• 1 pack (0.71-oz) Knorr Sinigang Mix (you can use more if you want it more sour)

Directions:

  

1. Place pork in a large saucepan. Add enough water to cover the meat and bring to a boil over medium low heat until scum appears on the surface. Clear the scum off the broth.

2. Add garlic, onion, tomatoes, fish sauce and sinigang mix. Cover and simmer until pork is tender, approximately 1 hour.  Test for tenderness. Remember that tenderness varies depending on the pork cut you’re using. Add more water if necessary, i.e., if they have to be cooked much longer.

3. Add radish. When half cooked, add string or green beans. Simmer for 5 mins or until green beans are almost done.

4. Add salt to suit your taste. Add a pinch of black pepper.
5.Add Bokchoy and simmer for 5 more minutes.

6. Serve hot with rice!

Enjoy!

xo

Fly high.

"Let your dreams fly high."

Swiss Food.

For me, One of my favorite about travelling. 

..Is food!

It's so awesome when you get to try different food from different country. 

Our trip in Switzerland was amazing ( Here )

.. And of course we are not going to miss our chance of trying Swiss food!

This is my first time trying swiss food!

We had to try Fondue of course!

It maybe be too pricey but I swear it's really worth it.

Especially when you find a good restaurant that serves authentic swiss food.

Ok, I'm not really a beer drinker bur this one.. I like it!

Cheese fondue.

It was so good!

Bratwurst with potatoes. 

Everything on this plate was delicious!

Even though it was a little windy we decided to eat outside. 

Not a bad idea. :)

It was actually hard to find a good restaurant there especially when you are with kids. 

Most places are packed. 

But, if this one is a gem. 

It's not in the busy place of downtown.

I highly recommend. Just expect the high price.

But so worth it. 

xo 

Lucerne Switzerland

Our trip to Switzerland was amazing!!

I'm so grateful to be able to see this beautiful country.

We went there by bus. 

8 hour drive which was not bad. 

We got there morning and of course. 

Coffee stop is a must!

..And breakfast. :)

When we got there it was sunrise and Switzerland welcomed us with it's beautiful 

view of the alps. 

Just breathtaking.

A little windy.. well not really. 

It was really windy!

But, it was just so beautiful.

We drove to lucerne a little bit more and more beautiful views on the way!

I love how some houses is set up on the hills. 

Just beautiful.

One thing I learned about Switzerland though. 

That this is the land of luxury,

Everything here is expensive. 

So, If you are planning to visit don't be shocked about that. 

We got to Lucerne just before lunch time our first stop is the Lion monument, 

So much history and just amazing how you can feel it...
How much history it has when 

you see it yourself.

I don't even think taking selfies here is appropriate but everyone does it.

Oh well. that's just me. 

Some views on our way out.

We headed downtown and explore.

..And went to walk at the famous Chapel bridge.

They said you have to walk through it at least once. 

Full of history if you like that kind of stuff you will like it here.

How beautiful is this?!! 

It was such a beautiful day too.

I'll take a windy day than a rainy day. :)

View from the bridge.

Our tour guide.

She was such a nice lady. 

More views from downtown. 

Everywhere I look at here is just amazing. 

The clock tower.

We went for a walk more the rest of the day. 

So many interesting thing to see.

 We had an awesome lunch too just in downtown.

 Lucerne was awesome. 

Have you been there? 

xo

I'm in love.

I'm in love..

with cities I've never been to.

..and people I've never met.

Pordenone, Italy.

Chicken with Garlic Parmesan Sauce

We just got back from our trip to Switzerland!

I had an amazing time.

I'm so grateful to be able to see that country.

I want to share with you guys our trip but first,

I want to share this recipe. 

Swiss food is awesome but I was really looking forward for a home cook food.

Hubby loves white sauce, I do too. 

So this kind of dish is my go to when we want something creamy. 

This recipe is so good.

I hope you guys like it too.

Let me know what you think!

xo

Chicken with Garlic Parmesan Sauce

INGREDIENTS: 

• 6 bone-­in, skin ­on chicken thighs 

• 1 tablespoon Italian seasoning 

• Kosher salt and freshly ground black pepper, to taste 

• 3 tablespoons unsalted butter, divided 

• 3 cups baby spinach, roughly chopped 

• 16 ounces baby Dutch potatoes, halved* 

• 2 tablespoons chopped fresh parsley leaves 

FOR THE GARLIC PARMESAN CREAM SAUCE

• 1/4 cup unsalted butter 

• 4 cloves garlic, minced 

• 2 tablespoons all­purpose flour 

• 1 cup chicken broth, or more, as needed 

• 1 teaspoon dried thyme

• 1/2 teaspoon dried basil 

• 1/2 cup half and half* 

• 1/2 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

 DIRECTIONS: 

1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

2. Season chicken with Italian seasoning, salt and pepper, to taste. 

3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin­side down, and sear both sides until golden brown, about 2­3 minutes per side; set aside

4. Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside. 

5. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1­2 minutes. Whisk in flour until lightly browned, about 1 minute. 

6. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1­2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1­2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. 

7. Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce. 

8. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-­30 minutes.

 9. Serve immediately, garnished with parsley, if desired.

Enjoy!

Garlic Butter Shrimp

Once in a while I love having seafood. 

It just sucks that it's hard to find fresh ones.

I might need to go to Italian market in town one of these days. 

Shrimp is definitely on the top of my list.

I love love shrimp. 

This is my favorite way of cooking it especially when I get tired of fried seafood.

I highly recommend this recipe! Really easy to make.

Garlic Butter Shrimp

INGREDIENTS:

• 8 tablespoons (1 stick) unsalted butter, divided
• 1 1/2 pounds medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 5 cloves garlic, minced
• 1/4 cup chicken stock
• Juice of 1 lemon, or more, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Melt 2 tablespoons butter in a large skillet over medium high heat.
2. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
3. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
4. Stir in shrimp and gently toss to combine.
5. Serve immediately, garnished with parsley leaves, if desired. Enjoy!