S’Baggers – Food Sliding Down

naggerder Frankendöner Haweii

That’s my naggerder Frankendöner Haweii mid Dibb/Escalope Hawai,  seared pork cutlet topped with ham and grilled pineapple. This is what I had during our last semi-rendezvous with the in-laws in Nürnberg, at S’Baggers to be exact.

For the dish, I love that they used fresh pineapple which was thickly cut and I did mention I love this grilled fruit over at my other blog where I already featured the restaurant. Please click here for that related story and to see how they uniquely serve food.


spare ribs

S’Baggers serves  traditional Franconian (a historic region in Germany, mostly northern Bavaria and neighboring cities) – all low-fat and low-calorie dishes. That means the use of calorie-less vegetable oil for frying (I think). The kids got Fritters (Baggers) so I’m not so worried that it’s loaded with oil.

Hubby got Barbecue spareribs with a serving of different breads. Since we are entitled to choose our own dip I only got catsup which didn’t go well with my dish, he got cranberry sauce which didn’t go well with the ribs. Solution – exchange of sauces! lol. The cranberry was good for mine but mom-in-law said she wouldn’t want to have her dish and dessert together like that. hihi


A few minutes after and what’s left is a plate of bones! Dessert follows.



Am Steinacher Kreuz 28

D-90427 Nuremberg

Tel. +49 (0) 911 / 477 90 90
Fax +49 (0) 911 / 477 90 92
Email info@sbaggers.de


for: Food Friday, Yummy Sunday, Mellow Yellow Monday


Rocky Road Ice Cream – Made at home…

rocky road
Top it!

Philippine ice cream flavors has finally landed in this city. Magnolia ice cream tubs are now available at some of Vienna’s Asian shops. I was accidentally at an Asian shop during the first few days of their arrival so I bought Ube Macapuno (purple yam and sweetened, shredded young coconut meat). My kids love ube so it was a total hit! There’s also plain ube and quezo (cheese)…

I later on learned from a friend that at the Asian shop near them, Rocky Road is offered. I let out a loud outcry. 😀 I love Rocky Road ice cream and I haven’t tasted it for almost a decade! Well, a year actually. hihi. My friend lives quite far from us so there’s no way that I could get some….well maybe there is but I’m just lazy. So to satisfy my cravings I made some all by myself.


Chocolate ice cream
Chocolate Brownies (cubed)
Choco chips
Chocolate glaze

I did the simplest thing…to combine everything. Normally, the mixture has to be refrigerated but I’m impatient so I just had it like that. 🙂 Still is yummy as when frozen! 😉


Ikura sushi

Salmon roe (ikura) for sushi is prepared by soaking them in soy sauce and Japanese rice wine (sake). The process helps in removing the strong fishy flavor and makes the texture of the roe smoother and lighter. Each individual roe remains swollen, lightens up in color, and the texture becomes more enjoyable to the palate.

If you think that the taste of the roe is too overpowering, just add quail eggs and cucumber slices to neutralize the flavor.

Since the salmon roe are immersed in soy sauce, one does not need to add more later on.  A little wasabi enhances the sweet flavors from the richness of the roe.

This type of sushi is a bit easier to prepare than the others since you make the shape like a battle ship 😀 not the usual round form.


1 cup prepared sushi rice
1 sheet nori
3/4 teaspoon wasabi paste, or to taste
4 ounces prepared salmon roe


1. Prepare 8 finger sushi by dipping your right hand into a bowl of vinegared water and then tap your fingers on a damp towel to remove excess water, and take up about 2 tablespoons sushi rice. Form the rice into 8 small oval bite-sized portions, measuring about 2 inches long by 1 inch wide.

2. Cut nori into 8 strips, each 1 inch X 7 inches. I cut mine too big 😀

3. Wrap a 1 inch strip of nori around the sides of each finger sushi, shiny side out (sticking it closed with a grain of rice, if necessary), creating a tiny collar all around the rice.

4. Dab a little wasabi paste on top of the rice inside the nori collar. Delicately spoon about 1 tablespoon of the salmon roe into each nori collar. Serve immediately while the nori is crisp. (Lifted from FabulousFoods.com)

“An egg is always an adventure; the next one may be different.”
Oscar Wilde

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Fish Fillet Burger


(With sauce tartare, tomato and lettuce plus a fly away cheese I put upside down, lol.)

There’s this Japanese cooking show that has inspired me to cook some dishes at home that can actually be bought from fast food joints. I was just too lazy to go out or just too in the mood that I made one immediately after watching from Dotchi Cooking show. This show is so interesting because the ingredients used come fresh from farms, from the sea and factories, especially for the show. Also, I get to see a lot of places and learn more about Japanese culture and language too. Nihon ga daisuki desu!

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Orange Chicken


You’ve probably had this from Chowking. I had. I tried it because this is their newest dish back when we were home. I have always enjoyed orange chicken. I thought this might be good since I think all Chowking dishes are good. 😉  I was rather disappointed to see a very small portion served before me. It didn’t help that the chicken pieces were tough. I was used to having them crunchy outside but juicy inside. I can’t even recall how it tastes.

So here’s an ambitious attempt to mimic the said dish. This time, with tender chicken meat.


2 lbs boneless skinless chicken breasts, cubed
1 ½ cups all purpose flour
1 beaten egg
¼ teaspoon salt
¼ teaspoon pepper
panko breadcrumbs (optional,dish in above photo has no panko )
oil (for frying)
orange carpels (pith removed)

Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced ginger root
½ teaspoon garlic (minced)
2 tablespoons chopped green onion (optional)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Coat chicken pieces with flour, dip in egg then coat with panko. If you’re not using panko then dip the chicken pieces first on egg and coat with flour.

Deep fry the chicken pieces until golden brown. Drain the oil well, or set aside on paper towels as you prepare the sauce.

In a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken and add red pepper flakes. This enhances the flavor. Garnish also with green onions and orange carpels if you like. The orange carpels might be a little difficult so use the canned ones.

Happy cooking and eating!

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Unagi no Kabayaki

Unagi no Kabayaki – Barbecued Eel

Two weeks ago I got lost in the city for 3 consecutive days…I don’t clearly recall where I was headed the first time lol…The 3rd time was when I was going to the University (19th district) and while inside the University to inquire about translation studies.  The second time was when I was looking for a certain Japanese foodshop (1st district) to buy sizzling plates.

I have been in that shop only once, found it by accident then and I promised myself that I’d definitely be back…I did after 2 years and going about lost in the streets for an hour. Also, I wasn’t able to buy the sizzling plates since they were out of stock…I came home with some of the usual Japanese loot I need like mayonnaise, beni-shouga, wakame, nori, miso paste and tonkatsu sauce. Some rarity that can’t be bought in the Asian store near our place would be Kamaboko slices, Pocky chocosticks, frozen Unagi  no kabayaki and a cute hello kitty bentou box. The little girl was surely happy when I gave it to her along with a pair of hoshi.


Well, I immediately thawed the eel so we can have it for dinner. I only need to cook rice and make some kabayaki sauce. The sauce is just like that of teriyaki only with less sugar. Given the circumstances, I would love to grill glazed eel  too but as I’ve always complained, where we are is far from where the fishes are so I’d just be thankful to that Japanese shop. I would go back as often as I can even if I get lost in the way…

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Suman (Sticky rice) and Mango

Last Friday I gave a friend a slab of salmon carefully packed in a container. Today I received the same container full of suman (sticky rice) which to some is also known as budbud. (Thanks Rose!) I was so grateful (but I didn’t show it much lol) because I haven’t had this kind of rice cake for the longest time. Albeit being home last summer, I didn’t get to taste any of the many variations of suman…

As a kid I was more familiar having matamis na bao (coconut jam), sometimes plain sugar and occasionally latik (fried coconut milk solids) with suman. It’s still clear to me how latik is made since I would watch my mom do it (if I’m still awake at night that is). The smell, the solids formed, the oil left behind and finally how the browned solids are extracted…Just one of the many we can make out of the tree of life’s fruit. Unfortunately, I’ve never learned how to make latik or suman by myself (bummer…).

In the middle of Europe and 16 hours away from home, it is quite impossible to make latik at 6 in the evening nor is it advisable to run to the Asia shop for coconut jam. And as mentioned, I haven’t done latik myself so forget it…Thank goodness I really don’t need to…one bite and you get all the sweetness a suman should have! They’re sweet as is but not the sweetness that you’d get tired of but rather the opposite…

Now, about the mangoes. Well, I was supposed to cook tuna with mango-tomato salsa tonight for hubby’s dinner. I set aside a few slices for this craving. I have always enjoyed mango with sticky rice after trying it once. My dear friend Jean who ofts Bangkok introduced me to this yummy treat…I won’t tell how many wraps I opened today. 😛

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Caramel…one of my favorite confections…whether as candy, syrup over ice cream, pudding or custard or as chocolate filling. The kids share this likeness with me but not the hubby….he hates (yes, that strong) Twix and caramel flavored ice cream because of the gooey feel after each bite…he prefer the usual selection lol.

We had a taste of summer last week…the weather was up at 32° and I really thought it would stay like that but no, it was just to tease us! Some of the Gelaterias in town have opened their patios so you can’t miss the excitement from the people who were enjoying their ice cream.

My kids can’t help but be teased, little boy had chocolate, dawty had vanilla and older son (who looks disappointed here) got lemon, each got their favorite flavors….

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Foie Gras dreaming


It would be far from near before I treat myself to such a delicacy, aside from being expensive, a friend has influenced me on how she doesn’t approve the way foie gras are obtained…that of forcefully fattening the ducks. So here,I settled for second best…ordinary duck liver cooked the chinese way. This dish takes half an hour or less to finish.

3 pieces dried wood ears
7 oz./ 200 g duck liver, cut into small sections
1 tbsp. chopped scallion
3 slices ginger root
1 tbsp. chicken essence
1 tbsp. ground black pepper
1 tbsp. rice wine, or dry sherry
1 tsp. salt, or to taste
1 tbsp. cornstarch, mixed with 4 tbsps. water in a bowl
2 tbsps. vegetable oil for stir-frying
carrot strips (optional)

1. Soak the dried wood ears in warm water for about 15 minutes, then cut into pieces before use.

2. Bring a large pot of water on to a boil, cook the pork liver over medium high heat until half way cooked, about 1 minute. Drain well.

3. Place a wok over high heat, add 2 tbsps. vegetable oil and drizzle to coat both the sides and the bottom of the wok, saute scallion, ginger until aromatic, about 20 seconds, do not brown, then add back pork liver and wood ears, stirring and tossing, sprinkle 1 tbsp. rice wine over them while cooking, pour into 1/2 cup water and keep on a steady simmer over medium heat.

4. Stir into 1 tbsp. chicken essence and 1 tbsp. ground black pepper when the pork liver are almost cooked, taste and adjust seasoning as desired.

5. Give the cornstarch and water mixture a quick stir, then swirl into the wok in which it was cooked, stir to thicken.

6. Remove from the wok to a plate, serve hot.

You probably remember I cook liver once a week…all because my older son has iron-deficiency and liver is one of the best source of it. Aside from liver steak and adobo, this dish is a very good alternative.

Recipe lifted from http://homechineserecipes.com/poultry/pork-liver-stir-fry.htm


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Blueberry cheesecake


I’m running out of memories to write about…it’s time to make new ones. 🙂 What’s best but making memories of good food along with photographs to make them last. Then again, I remember that blueberry cheesecake is one I often ask a friend to bring me whenever she comes over. Then again, shaking my head, it was a plain blueberry graham sandwich at the least.

blueberry cheesecake 1

There are still a lot of stuff I need to familiarize around the city, on top of this would be the grocery store. 🙂 I get lost in the cheese section a lot! I can’t remember when did I start looking for cream cheese in many stores but don’t recall recognizing them. Sure there’s Philadelphia but I’ve used them always on our sandwiches. I then stumbled on a recipe of cheesecake using Philadelphia and that got me excited. So a day and some more hours of waiting comes this masterpiece 😀 ….my blueberry cheesecake on graham crust!



* 6 tablespoons unsalted butter, melted

* 2 cups graham cracker crumbs (about 12 graham crackers)

* 2 ( 8 ounce) packages cream cheese, softened

* 3/4 cup sugar

* 2 large eggs

* 1 teaspoon pure vanilla extract

* 1 teaspoon lemon juice

* 1 (10 ounce) jar blueberry jam

* 1 cup blueberries

* 1 tsp sugar

* pinch of cinnamon

How to:

Crust: Preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.

filling: In a large mixing bowl beat the cream cheese with an electric mixer on medium high until creamy. Add sugar, eggs, vanilla, and lemon juice and beat until creamy and well blended.

Pour filling onto prepared crust. Bake for 30 minutes, until set and slightly puffed. Remove from oven and allow to cool to room temperature. When cooled, garnish with blueberries

Make sauce by placing blueberry jam, sugar and cinnamon in a small pan. Bring to a simmer and cook until sauce is lightly thickened, about 5 minutes. Cool. Cover blueberries with jam then place the cheesecake in the refrigerator to chill completely.

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