What is the best camera for taking food photos?

What is the best camera for taking food photos? Several of my readers have been asking what type of camera I have been using to take all those amazing photo that I featured. You might be surprised if I tell you that I just used a compact digital still camera, it’s an old Panasonic DMC-TZ1 camera. I have been using the camera since I started Overseas Pinoy Cooking sometime in July, 2007.

My old Panasonic DMC-TZ1 camera

The camera was actually bought to be used in my work. At that time I needed a digital camera that is easy to use, durable and I could carry around. I wanted a camera that could take macro photos and with high zooming capabilities, a camera that could take fast and steady photos as I will be using it candidly and sometimes at difficult places. The camera has to have a decent megapixel picture quality and the camera has to have a battery that could last longer.

Photo on oily food

The Panasonic DMC-TZ1 at that time was my best choice. It has all the features that I wanted. I was not a fan of full size SLR cameras, they are bulky and difficult to use. In fact I ended up selling my Nikon SLR camera complete with a massive telephoto lens, to tell you frankly they are difficult to use and require a lot of attention and maintenance.

Photo at natural lighting

The Panasonic DMC-TZ1 on my food photography, well I could not ask for more. I just set the dial to macro and all I do is point and shoot and with the camera’s Optical Image Stabiliser feature every shot is perfect I rarely have a jittery photo. I could use it without especial lighting I could even use in dark background.The camera has also a video capability but I rarely use it.

Zooming even in complete darkness

The camera is also useful when taking food photos at restaurants because it is a compact digital camera with a comparable picture quality to a SLR camera I could shoot food photos discreetly and using the 10X optical zoom features I could even take photos of food of other unsuspecting diners several tables away.

Photo at low light background

Now to answer the question, its my old Panasonic DMC-TZ1, its the only camera I have used for my food photography anyway.

TIPA official comment taken out from the Panasonic official site:

"The Panasonic Lumix DMC-TZ1 is the world's smallest digital still camera with a 10x optical zoom, and this is made possible by the world's first integrated retractable lens system with folded optics technology. The TZ1 allows unlimited consecutive shooting up to the capacity of the 13.4 MB built-in memory or the SD memory card. Panasonic has also equipped the TZ1 with its globally recognised Optical Image Stabiliser feature. O.I.S minimises the jitter from shaky hands that causes many photos to look blurred. Offering high quality image output, the TZ1's new Venus Engine III also dramatically reduces noise levels even at increased ISO settings.".

Features:

* 5 Megapixel Effective with 10x Optical Zoom Leica DC VARIO- ELMARIT Lens

* Intelligent ISO Control - Reducing Blur Caused by a Subject Moving

* 10x Optical Zoom Leica DC VARIO- ELMARIT Lens

* Mega O.I.S. (Optical Image Stabiliser) - Taking Hand-Shake Out of the Picture

* 2.5 inch Large & High-resolution LCD Monitor

Aussie Burger, Burger with the Lot

Aussie Burger, Burger with the Lot is an Australia classic super hamburger sandwich. Its massive sandwich that you would not bother having it with potato chips (fries). They are not available in McDonald’s or Hungry Jack’s (Burger King) but sold in fish and chips shops, canteens and other sandwich shops, you can find them almost everywhere except but not on the multinational fast food chains. I have had my try on the burger during my work stints at different places in Australia. During those work assignment I have the opportunity to see Australia’s country side.

Watch out for those Kangaros

Ok this is a food blog not a travel blog, back to the subject. The Aussie burger is made up of large soft rolls (buns), loaded with large beef burger and the lot made up of cheese, bacon, pineapple slice (remember the Hawaiian Hamburger of Tropical Hut) sunny side up fried egg, sliced beet root, sliced tomato, grilled sliced onion rings, lettuce, sliced gherkins with tomato sauce (ketchup) and mustard I hope I did not missed any.

Wind Mills Similar to the ones in Pagudpud

You will need:

large soft hamburger rolls (buns), halved, buttered, pan seared
Aussie beef burgers , grilled or pan grilled)
rind less fried bacons
sunny side up fried eggs
canned sliced pineapple, pan seared
canned sliced beet root, rinsed drained
sliced cheese
pan grilled sliced onions
iceberg lettuce leaves
sliced tomatoes
sliced gherkins
tomato sauce (ketchup)
mustard



To make:

Line the base of each buns with the lettuce, tomato, beetroot, gherkins, pineapple. Place the burger, cheese, bacon. Add tomato kechtup and mustard. Top with a the egg and onions put the bun lid(arrangement not necessary on this order). Serve with chips on the side.

Boneless Crispy Pata

Boneless Crispy Pata. I was watching a video of an episode of Delicioso hosted by Sam Oh and Jackie Ang-Po, the guest cook is no other than the amusing Chef Boy Logro. On the video Chef Boy Logro explain how to debone a pork leg. Click here to see that Delicioso Video (Then I got inspired to make a simple boneless crispy pata that I could share. I know it’s not easy to debone a big pork leg. Here is a better and easier way to debone and cook boneless pata. You would not need all those methods that chef boy Logro explained in the video, it is however important that you watch the video to learn how to debone a pork leg. For my method select a moderate or small size pata. Ask the butcher to cut the pork leg in two at the joint, cut and discard the ends where the nails are (if you wish you may keep it for other use). Now that the pork leg is cut into two pieces it is easier to debone and of course cook. When the pork leg is deboned, straight away boil it till tender with the aromatics and generous amount of salt. Do not bother wrapping it with cloth, during boiling the pork leg will spring back to shape. Boiling is somewhere between 1 to 2 hours but do not overcook we don’t want the skin to disintegrate. See my previous post of crispy pata. Before frying using a fork prick the entire skin, do not worry of over doing it, prick as close as possible similar to the Lechon Macao recipe. Fry in hot oil otherwise it will stick to the bottom of the frying pan. Big WARNING though expect a lot of oil splashing. Here is the recipe of my Boneless Crispy Pata, again watch out for those hot oil.



Ingredients:

1 whole pork leg, cut in half, deboned
1 small can Sprite or 7-up
1 whole garlic
1 tbsp. peppercorns
2-3 pieces bay leaves
1 tbsp. soy sauce
salt to taste
cooking oil



Cooking procedure:

Wash pork leg and place in a big pot. Add Sprite or 7-up and enough water to cover the pork leg. Add 3 tbsp. salt, peppercorns, garlic, bay leaves and soy sauce. Cover and bring to a boil, simmer for 1-1 1/2 hours or until tender. Remove all scum that rises. Remove pork leg from the pot and place in a colander and let sit for a while so the liquid will drain. Dry with paper towels if necessary. Keep refrigerated for several hours. Before frying using a fork prick the entire skin as close as possible. In a large wok heat enough cooking oil and deep fry leg until golden brown, turning occasionally and blisters starts to appear on the skin. Drain on paper towels. Slice crispy pata into rings and serve hot with a choice of dipping sauce.


See other Celebration's Recipe
2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes

Tinolang Manok sa Ampalaya

Tinolang Manok sa Ampalaya is an Ilokano version of chicken in ginger soup with ampalaya or bitter gourd. Ilokano loves vegetables and including the bitter gourd (parya in Ilokano dialect) the vegetable is usually added from the famous Ilokano vegetable dish pinakbet to guinisang mongo and other dishes including tinola. Ilokano uses ampalaya instead of the usual papaya or sayote which makes the soup of the dish taste bitter. Ilocano who for some reason love bitter dishes one such famous dish is the papaitan. There is one similar soup dish where sotanghon noodles is also added to the tinolang manok. If the ampalaya fruit is not available the leaves and tendrils is also used, click here to see that post. Cooking method is similar to tinolang manok with papaya or tinolang manok with sayote. I could not find chili leaves so I substituted it with baby spinach I just used extra green chili to compensate for the supposed chili aroma from chili leaves. Here is the recipe of tinolang manok with ampalaya, enjoy.



Ingredients:

1 kilo chicken cut to serving pieces
1 medium size bitter gourd, de-seeded, sliced thinly
100 grams baby spinach
3-4 green chili
2 thumb size ginger, cut into strips
1 small size onion, chopped
2-4 cloves garlic, chopped
1/4 cup fish sauce
1/2 tsp. peppercorns
salt to taste
cooking oil

Cooking procedure:

In a big sauce pan sauté garlic and onion until fragrant. Add in the chicken and continue to stir fry for 3 to 4 minutes. Add in the fish sauce and stir cook for another 2 to 3 minutes. Now add in water up to about 1 inch above the chicken and peppercorn bring to a boil and simmer for 8 to 10 minutes or the chicken are tender, add in the bitter gourd and green chili and simmer for another 3 to 5 minutes or until the vegetable is just cooked. Correct saltines if required, add in the spinach and cook for another minute. Serve immediately.

Seafood Bouillabaisse, Pinoy Style

Seafood Bouillabaisse, Pinoy Style. I have been receiving several request of a bouillabaisse recipe for some time now. After managing to collect some ingredients I am finally cooking my version of bouillabaisse soup, I call it Seafood Bouillabaisse, Pinoy Style. I have to substitute ingredients that can be found on a most Pinoy kitchen. Cooking is fairly easy except for preparation of the soup base which could take anywhere from 45 minutes to more than an hour, it really depends on one preference if you have time then go ahead boil it a little longer. My version of bouillabaisse is made up of some mussels, clams, crabs, prawns and for the fish I used talakitok (trevally). I substituted the expensive saffron with annatto powder (Mama Sita Annato Powder in sachet, it is available in most Asian store. Okey here is the recipe of my version bouillabaisse soup.

Ingredients:

1 medium size talakitok, trevally or any similar fish
6-8 pieces medium size prawns, pre-boiled shelled
2-3 pieces medium size blue crabs, pre-boiled, cut in half
250 grams mussels, pre-boiled, discard some of the shells
250 grams clams, pre-boiled, discard some of the shells
2 medium size potato, cut into large cubes
1/2 head garlic, crushed
2 medium size onion, quartered
2 medium size tomato, quartered
1 bundle spring onions, cut into 2” length
2 stalk celery, cut into 2” length
1 tbsp. tomato paste
1 bundle Chinese parsley, cut up
3-4 pieces bay leaves
1 tsp. crushed peppercorns
4 tbs. butter
1/4 cup fish sauce
1/4 cup cornstarch
1/2 tsp. annatto powder
rind from 1/2 lemon
salt to taste



Cooking procedure:

Fillet the trevally, cut the head and bones into manageable pieces and keep aside. Cut the fish fillet into serving pieces, keep aside. In a large sauce pan melt 2 tbsp. of butter, add in the garlic, onion and tomato and stir cook for 2 to 3 minutes. Add in the fish bones and continue to stir cook for 2 to 3 minutes. Add in the fish sauce, crushed pepper corns, bay leaf and tomato paste and stir cook for another 1 to 2 minutes. Add in 1 1/2 to 2 liters of broth from boiling the seafoods (add water if not sufficient), the spring onions, celery, parsley (reserved some for garnishing), lemon rind, bring to a boil and simmer at low to moderate heat for 45 minutes to 1 hour (add more water as necessary) then reduce the liquid to about half. Scope out any scum that rises. When done remove from heat, using a large sieve filter out and discard residue from the soup base. Return to the sauce pan and bring to a boil, add in the potato and annatto powder diluted in 1/4 cup of water. Simmer at moderate heat until the potato start to crumble. Add in the remaining butter, crabs, mussels, clams, prawns and fish and cook for about 1 to 2 minutes. Correct saltiness if required. Add in the cornstarch diluted in 1/4 cup of water and cook for another minute, garnish with the remaining parsley. Serve hot.



See other Celebration's Recipe
2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes

Guinataang Tahong, Mussels in Coconut Milk

Guinataang Tahong is another alternative cooking method for mussels which I like to share. In the Philippines we have the green mussels which we Pinoy usually cooked it with ginger, tinolang tahong or broiled it with cheese, baked tahong. The mussels available here in Australia are the blue mussel varieties. They are sold live, scrub cleaned, de-bearded and ready to cook. They are vacuumed pack in plastic packs with salt water to last and stay alive for at least 7days and available in most supermarkets and seafood shops at 1 kilo a packet “live pot ready mussels”. The other day I bought one and kept it in my refrigerator for a couple of days that was convenient, just imagine live mussels you can keep in your refrigerator and cook it whenever you have time with in 7days. Today as I mentioned above I like to share how I cook Guinataang Tahong or Mussels in Coconut Milk. The best method is to first steam the live mussels in their own juice, remove from the pot and separate the juices and the mussels. Then separate shells of each mussel and discard the shells that do not have meat clinging on them. In fact you can remove and discard all the shell but the dish is more visual appealing with their shell on. The secret here is to cook the coconut until it is fairly thick and creamy in consistency before adding the mussels. Here’s the recipe of how I cooked my Guinataang Tahong, Blue Mussels in Coconut Milk.

Blue and Green Mussels

Ingredients:

1 kilo blue or green mussels
1 400ml canned coconut milk
2 thumb size ginger cut into strips
1/2 head garlic, crushed
1/2 tsp. peppercorns, crushed
3 to 4 stalks, spring onion, cut into 2” lengths
1 stalk lemongrass, crushed and tied into a knot
2 to 3 pieces hot chili, sliced



Cooking procedure:

Rinse the mussels and drain. (For mussels that are not ready to cook, wash mussels and place in a bowl, cover with water and let sit in for several hours to allow the mussels to expel dirt and discard water, wash and drain.) Place the drained mussels in a pot. Turn the heat of the stove at medium to high heat to steam the mussels on their own juices. When the shells are opening remove from heat. Separate the juices from the mussels filter out the juices using a sieve and keep aside. Separate the shells of the mussels and discard the other half of the shells without meat, keep aside. In a sauce pan boil and reduce the mussel juices to about 1/2 to 3/4 cup, check saltiness and if it’s too salty use only appropriate quantity. Now add in the ginger, lemongrass, garlic, peppercorns and coconut milk, bring to a boil and simmer for 5 to 10 minutes or until the desired consistency is achieved, stirring continuously during the first few minutes. Add in the mussels and chili and continue to simmer for 1 to 2 minutes. Add in the spring onion and cook for another minute. Serve hot with a lot of rice.

Fried Fish with Pinoy Mango Avocado Salsa

Fried Fish with Pinoy Mango Avocado Salsa, I bought a very fresh fish from the Fish Cooperative Market this morning. The fish is called yellow fin bream which is a common fish on this side of Australia. I just fried it using a lot of oil just enough that the skin is crisp but the meat is still succulent and not dry. I paired the fried fish with a salsa made up of mango, avocado, tomato and some onion with a dash of fish sauce. The salsa was so perfect with the fish. Mango is in season now on this part of Australia however they are still quite expensive at AU$2.50 apiece. Never the less it was worth a meal, I just love fresh fish. Here is the recipe on how I made my Fried Fish with Pinoy Mango Avocado Salsa.



Ingredients:

1 medium size yellow fin bream fish, or any similar fish.
1 small size half ripe mango, peeled, de-seeded, diced
1 small size avocado, peeled, de-seeded, diced
1 medium size tomato, diced
1 small size onion, diced
fish sauce
salt and pepper
cooking oil



Cooking procedure:

To make the salsa, in a big bowl mix the diced mango, avocado, tomato and onion. Drizzle with fish sauce to taste and toss until evenly mixed. Keep chilled in the refrigerator until ready to serve.

To clean and fry the fish, remove scales, clean and remove gills and innards of the fish. Wash thoroughly rinse and drain. Make a couple of diagonal slit on each side of the fish. Dash and rub including cavities with salt and pepper to taste. Heat generous amount of oil in a frying pan, when it starts to smoke fry the fish for about 3 to 5 minutes each side. The fish should be crisp on the skin and succulent on the inside, do not over fry. When done remove from pan and drain excess oil on kitchen papers.

To serve, arrange the fish on a big platter. Place on the side the now chilled mango avocado salsa and serve.

T-Bone Steak with Mushroom Gravy, Pinoy Style

T-Bone Steak with Mushroom Gravy, Pinoy Style. Most of us Pinoys want our dishes with sauce that goes with our rice. The steak is not an exemption, we like it serve with gravy. Today I will share to you how to make a steak with mushroom gravy. The gravy I made for my T-bone steak is different from the mushroom sauce that I have already featured in my Salisbury steak recipe or pork chop with mushroom sauce recipe which all used Campbell Mushroom Condense Soup. The gravy mix is similar to the gravy I used on my Kentucky fried chicken recipe. I used roux as a base for the gravy. The steak was pan broiled with generous amount of butter. The extra butter in pan broiling the steak is needed to extract some of the flavours from the steak. The T-bone steak which I used is about an inch in thickness it take about 5 minutes each side to broil at high heat, then I let it rest while I am cooking the mushroom gravy. Cooking time really depends on how you want your steak cooked and thickness, but don’t overcook steaks they dried up and turn hard. On the side I have mashed potato which goes well with the mushroom gravy, you can always have rice it goes well with the gravy also. For the vegies I just have asparagus which was also broiled with some butter, again any vegetables available is fine. Here is how I made my T-bone steak with mushroom gravy, enjoy.

Ingredients:



2 pcs. T-bone steak
100 grams, button mushroom, sliced
1 small size onion chopped
3-4 cloves garlic, chopped
2 tbsp. dried parsley flakes
1/2 cup milk
3 tbsp. sour cream
2 tbsp. flour
1/4 cup butter
coarsely ground peppercorns
salt
cooking oil
mashed potato or rice
broiled vegetables

Cooking procedure:



To make the roux, in a small pan heat about 2 to 3 tbsp. of oil then mix in the flour. Stir cook at low heat for 5 to 10 minutes or until fully blended and it turns to brown if color. Keep aside.

To broil the steak, dash the steak with salt and pepper, keep aside. Heat a medium size frying pan at high heat, add in the butter, when the butter starts melt put the steak and broil for 5 to 8 minutes each side. When done transfer to a platter cover with aluminium foil and let rest for 5 to 8 minutes or until you’re done with the gravy.

To make the mushroom gravy, Heat the same frying pan with all the butter and steak residue, add in the garlic and stir cook for about a minute now add in the onion and parsley, stir cook for another minute. Add in the mushroom and continue to stir cook for 1 to 2 minutes. Add in the roux, sour cream and milk, stir until fully blended and let simmer for 2 to 3 minutes, season with salt to taste. Add more milk to correct the sauce consistency if required.

To serve, remove the aluminium cover of the steak on the platter, pour and mixed any dripping that have accumulated to the gravy. Place on the side of the steak the broiled vegetables and massed potato or rice. Pour over the mushroom gravy on top of the steak and mashed potato or rice and serve.

Insarabsab, Ilokano Broiled Pork Tossed with Ginger and Onion in Vinegar

Insarabsab is an Ilokano dish made up of quickly broiled or grilled pork strips, then sliced to serving pieces. The pork is then tossed with finely diced ginger and onion with Iloko vinegar. The dish is similar to dinakdakan another popular Ilokano dish except that dinakdakan is made up of grilled pre-boiled pork face and ears while insarabsab could be any other choice of pork cut but usually the pork belly. Insarabsad literally means quickly seared in open flame, this is prepared during the slaughtering of a pig during feast or fiesta celebration, wedding reception or other any especial family event. Those persons involved in the slaughtering and cooking would usually cut off slices of the very fresh pork meat and quickly sear it in the open flames, sliced or dice then toss as I previously mentioned with chopped or diced garlic and ginger, vinegar is then added to further cook in vinegar the half cooked pork. Insarabsab is enjoyed with a local gin, whiskey or rum by the cooks. Some of you might have heard about insarabsab, now you know how it is usualy served and today I will share to you how it is made, here is the recipe.

Ingredients:

1/2 kilo pork in 1” thick slices, pork belly
1 large size onion, finely diced
2 thumb size ginger, finely diced
2-3 pieces hot chili, chopped or sliced
1/4 cup vinegar, sukang Iloko
salt and pepper



Cooking procedure:

Generously rub the pork slices with salt on all side. At high heat broil the pork for 2 to 3 minutes each side or until lightly charred in open charcoal flames, do not overcook. Now cut the pork in slices or cubes and place in a big bowl, add in the ginger, onion, chili and a few dash of pepper and the vinegar. Toss the mixture and let stand for a couple of minutes for the vinegar to seep in to the pork. Serve immediately.

Stuffed Squid in Oyster Hoisin Sauce

Stuffed Squid in Oyster Hoisin Sauce. Here is another kitchen experiment I just made for lunch today and I want to share to everyone. This one is fairly moderate to prepare in the sense that it involves stages of preparation and cooking, not to mention the time and effort in cleaning the squid. For the recipe I used small to medium size squid, I would have preferred the use of larger size squid but I’m afraid the stuffing might not be properly cooked. The squid should be thoroughly clean including removal of the skin membrane, all the innards was discarded but the head and tentacles are reserved. For the stuffing I used finely diced pork coarsely ground pork may be used, finely diced bacons for flavors, finely diced shrimp I used a lot and frozen mixed vegetables I used the regular ones but you may choose you on combination if you prefer fresh vegies. I have to sauté the stuffing with garlic and onion before actually stuffing them to the squid cavity for the reason that squid will be cook as short as possible, overcooked squids are rubbery. The sauce is made up as the name suggests oyster sauce and hoisin sauce with garlic and ginger topped with diced bell pepper and onion. Okey here is the recipe of my kitchen experiment Stuffed Squid in Oyster Hoisin Sauce, try it.



Ingredients:

I kilo medium size squid
2 small size red/green bell pepper, diced
1 medium size onion, diced
1/2 cup oyster sauce
2 tbsp. hoisin sauce
1 thumb size ginger, cut into thin strips
2-3 cloves garlic, chopped
chopped Chinese parsley or spring onion for garnish
salt to taste
cooking oil

For the stuffing
1 cup finely diced/ground pork
1/2 cup finely diced shrimp
1/2 cup finely diced bacon
1/1 cup cooked mixed vegetables
1 medium size onion, finely diced
3-4 cloves garlic, minced
2-3 stalk Chinese parsley
2 tbsp. soy sauce
2 tbsp. cornstarch
1 egg, beaten
salt
cooking oil



Cooking procedure:

To clean the squid, pull out the head and the innards will come out with it. Discard ink sacks entrails and remove teeth, keep the head and tentacles. Remove the plastic like backbone and outer skin membrane, wash out entrails, wash squid and drain, keep aside.

To cook the stuffing, In a wok sauté garlic and onion until fragrant. Add in the bacon and parsley, stir cook for 1 to 2 minutes. Add in the pork and stir cook for 2 to 3 minutes then add in the soy sauce, salt and pepper to taste continue to stir cook for 2 to 3 minutes. Add in the mixed vegetables and shrimp, stir cook for 2 to 3 minutes or until it dries up. Remove from wok and let cool down.

To assemble, add in the beaten egg and cornstarch over the cooked stuffing mix until well blended. Using a spoon scope some stuffing and fill the squid cavity, do not overfill.

To braise the stuffed squid, heat the same wok until smoke start to come out, add in generous amount of oil and let heat up. Add in the ginger and garlic and stir cook until fragrant, add in the onion and stir cook for about half minute. Add in the oyster sauce, hoisin sauce and 1/2 cup of water, stir cook for about a minute. Add in the squid head and tentacles then on top of it arrange the stuffed squid including the juices that have drip. Let simmer for 1 to 1 1/2 minutes do not stir to let the stuffing set, then turn over each squid add in the bell pepper and continue to simmer for a minute, at this point the stuffing should have set. Stir to even out the cooking and let the squid fully coated with the sauce, correct saltines if required and cook for another minute or until the squid is just cook, before removing from the wok garnish with parsley or spring onion.

To serve, using a sharp knife cut each stuffed squid a couple of diagonal slit, keep aside. Separate the squid heads and pour the sauce over a large platter, arrange the stuffed squid and head, garhish with parsley for presentation.

Crab with Sotanghon in Black Bean Sauce

Crab with Sotanghon in Black Bean Sauce is another experimental dish I would like to share. This is one good way to recycle left over crabs if you happen to have some. The recipe is fairly easy, no secret ingredients it is basically a noodle stir-fry cooking method. Bottled black bean sauce are available in most supermarket or Asian food store, it may be substituted by mashing drained and rinsed tausi or fermented black beans. The crabs are stir-fried with ginger, garlic and onion then simmered with black beans sauce for a few minutes then let the vermicelli noodles absorbed all the flavors. Here is the recipe of my experimental Crab with Sotanghon in Black bean Sauce try it.

Ingredients:

4 to 6 medium size crabs, steamed, cut in half
250 grams vermicelli noddles, soaked with warm water, drained
1 thumb size ginger, cut into thin strips
1/2 head garlic, chopped
3 to 5 stalk Chinese parsley, chopped
1 small bundle spring onion, chopped
1 small size onion, chopped
1/4 cup black bean sauce,
1 small can fermented black beans, drained, rinsed
2-3 tbsp. soy sauce
1-2 tsp. sugar
salt and pepper
cooking oil

Cooking procedure:




In a large wok sauté garlic, ginger and onion until fragrant. Add in the crabs and parsley and stir cook for 1 to 2 minutes. Add in the soy sauce, black bean sauce, sugar and 2 to 2 1/2 cups of water bring to a boil and simmer for 2 to 3 minutes. Add in the soaked vermicelli noodles and cook for 3 to 5 minutes stirring occasionally until most of the liquid is absorbed by the noodles. Season with salt and pepper to taste. Now add in the fermented black beans and spring onion, stir cook for about half a minute. Serve with a lot of rice.


See other related stirfry noodles recipe:
Pancit Bato, Pansit Bicol
Pancit Canton and Bihon with Beef and Broccoli
Pansit Guisado (Bihon, Canton and Mixed)
Pansit Bihon Seafood
Pinoy Style Char Kuey Teow
Seafood Hokien Noodles Stirfry
Egg Noodles with Mushroom
Pinoy Style Pad Thai
Pansit Miki Guisado
Pancit Lucban, Pansit Hab-hab
Bam-e, Pansit Bisaya
La Paz Batchoy, Pansit Batchoy Mami
Vigan Miki

Paksiw na Lechon

Paksiw na Lechon. Should you happen to have a lot of leftover lechon baboy, which I doubt it, here is an easy cooking method for paksiw na lechon. The procedure is dead easy just throw in everything in a saucepan and let cook until the meat literally start to fall apart. This recipe does not require any sautéing, we are cooking paksiw na lechon here not guinisa. You cannot go wrong with this recipe as long as you used bottled all-purpose lechon sauce. However if your leftover lechon baboy comes with a leftover sauce that was made together with the lechon itself then I would advise to adjust the amount of vinegar and sugar. You might also need to correct the saltiness. Here is the simple recipe of my paksiw na lechon, enjoy.

Ingredients:

1/2 kilo leftover lechon
1 cup lechon sauce
1/2 head garlic, crushed
1/4 cup vinegar
1/2 -1 tbsp. sugar
2 to 3 tbsp. soy sauce
2-3 pcs. bay leaf
1/2 tsp. peppercorns



Cooking procedure:

In sauce pan place the left over lechon and add in the vinegar, soy sauce, garlic, peppercorns and bay leaf. Add in enough water up to an inch above the meat. Bring to a boil and simmer for 15 to 20 minutes or until the meat start to fall apart, add more water as necessary then simmer til the liquid is reduced to about half. Add in the sugar and lechon sauce and continue to cook at low heat for about 1 to 2 minutes. Serve with rice.

Sinigang na Sugpo sa Buko

Sinigang na Sugpo sa Buko. A couple of weeks ago there were several articles that come out about sinigang sa buko, its origins or as the article claims created by someone else. This was of course rebuffed by most of the readers especially the Bikolanos and some from the Visayas. I totally agree with the readers any dish like the sinigang sa buko that is unique to its place of origin should not be attributed to individuals but to the locals of the regions where the dish is known for. I myself have had sinigang sa buko in the early 80’s on my Provincial work assignments at Legaspi. I also have read sinigang sa buko being served by restaurant in some part of Visayas, even in Mindanao and Palawan I did a Google search for the recipe but there are none. Except for one but I doubt it if the author really have cooked the dish imagine using 1/2 cup of sinigang mix powder. Ok I’ll guess I will just start from scratch to recreate the dish, anyone who have been regularly cooking sinigang sa buko please feel free to comment. Sinigang sa buko is obviously sweet because of the coconut water, now the secret here is add the sinigang mix powder or any souring ingredient in small amounts until the desired sweet and sour taste of the soup is achieved. We do not want an overly sour taste on the already sweet broth of our siningang. Here is the recipe of my Sinigang na Sugpo Sa buko.

Ingredients:

1/2 kilo medium to large size prawns, whiskers trimmed
1 young coconut, meat scoped to serving pieces, reserved coconut water
1 medium size onion, chopped
2 medium size tomato, quartered
1/2 thumb size ginger, sliced
1 stalk lemongrass, trimmed, crushed, tie into a knot
1 medium size eggplant, sliced diagonally
1 small bundle string beans, cut into 2” lengths
1 bundle red round radish, sliced crosswise
3 to 5 pieces okra, sliced diagonally
2 to 3 pieces green chili
1 small bundle spring onion, cut into 2” length
1/2 cup fish sauce
3 to 4 tbsp. sinigang mix
salt to taste



Cooking procedure:

In a pot boil 2 liters of water, add in the ginger, lemongrass, onion and tomato, simmer for 3 to 5 minutes. Add in the fish sauce, prawns and vegetables except the spring onion and green chili, simmer for 1 to 2 minutes. Add in the green chili, coconut water then the sinigang mix, 1 tbsp. at a time until the desired sourness is achieved, correct saltiness if required, continue to simmer for 3 to 5 minutes or until the vegetables are just cooked and the prawns has turned to bright orange red in color. Add in the coconut meat and spring onion, cook for another minute. Serve steaming hot.


You might want to check these recipes with buko:

Chicken Binakol
Chopsuey, Pinoy Buko Chopsuey

Sinuam na Halaan at Mais, Clam and Corn in Ginger Soup

Sinuam na Halaan at Mais, Clam and Corn in Ginger Soup. Today I found this vacuum packed pre-cooked gourmet clams at a seafood shop. It is excessively costly but what the heck it’s been ages since we had halaan. I wanted a soup of halaan with corn kernels with ginger and lemongrass similar to Bisaya tinowa soup. Fresh sweet corns on cobs were available on my favourite supermarket but it was equally costly and it would end up an expensive lunch. In the end I have to settle for canned corn kernels. Frozen chili leaves are also available on one of the Filipino food shop here, again it was excessively exorbitant and they come in large package it’s not worth for its purpose as an alternative I will just use baby spinach and will use extra green chilli. The lemongrass was also expensive but I have one stalk siting in my fridge for some time. Use of lemongrass may be omitted if it’s not available. In some supermarket bottled chopped lemongrass are available but I have not tried them they may be good alternative for the expensive fresh one but that I have to try it in the future. Okey here is the recipe of my Sinuam na Halaan at Mais, Clam and Corn in Ginger Soup.



Ingredients:

1 kilo precooked clams, reserved broth
1 big can (420 grams) canned sweet corn kernels, reserved broth
1/2 head garlic, chopped
2 thumb size ginger, sliced
1 medium size onion, chopped
2 cups baby spinach
1 small bundle spring onion, trimmed, cut into 2” lengths
3 to 5 pieces green chili
1 stalk lemongrass, trimmed, split in half
1/4 cup fish sauce
salt to taste
cooking oil



Cooking procedure:

In a big pot suttee garlic, ginger and onion until fragrant. Add in the lemongrass, fish sauce, corn kernels including the broth and 3 to 4 cups of the reserve broth from boiling the clams, use water if it’s not enough. Bring to a boil and simmer for 10 to 15 minutes. Add in the clams and green chili, continue to simmer for 1 to 2 minutes. Correct saltiness if required. Add in the spring onion and bay spinach and cook for another minute serve immediately.

Sautéed Hairy Melon, Pinoy Upo Style

Sautéed Hairy Melon, Pinoy Upo Style. I got intrigue by the constant presence of the hairy melon on the vegetable section of Woolworths Supermarket. It has been some time since the last time I had Upo. I learned from the Ilocano readers of Ilokano Food of FaceBook (check out the site for authentic Ilocano food that are being posted by the members) that zucchini are being used as substitute for upo. Then I thought hairy melon can also be used as substitute. I was not sure if it work but the resultant dish was great. It is comparable with the Pinoy upo. Here is the recipe of my sautéed hairy melon, Pinoy upo style, try it.

Ingredients:

1 medium size hairy melon, peeled, sliced
200 grams pork, boiled, cut into short strips
250 grams small size shrimp, shelled
1/4 head garlic, chopped
1 medium size onion, chopped
2 medium size tomato, chopped
1/4 cup fish sauce
vegetable oil
salt



Cooking procedure:

In a sauce pan, sauté garlic, onion and tomato. Add in pork and stir cook for 1 to 2 minutes. Add in fish sauce and stir cook for 2 to 3 minutes. Add the shrimp and stir cook for another 1 to 2 minutes. Add about 1/2 to 3/4 cup of water let boil and simmer for 2 to 5 minutes. Now add in the hairy melon and continue to cook for 5 to 8 minutes or until vegetables are just cook stirring occasionally. Correct saltiness if required. Serve.

Crispy Fried Pla-Pla, Tilapia

Crispy Fried Pla-Pla, Tilapia. I bought a large frozen tilapia at my favorite Pinoy store the other day , I was fascinated by the size of the fish. It’s been ages since I last seen tilapia this size, we Pinoys call these extra-large tilapia “pla-pla”. There was a time in the early 80’s that pla-pla were so popular that a lot of tilapia cooking method was invented. The most popular was the pinaputok na tilapia, okey I am not cooking pinaputok na pla-pla, I don’t have the extra large frying pan for this fish. Instead I am sharing a crispy fried fish, I am not frying the fish as a whole I don’t have the big pan remember. To make my crispy fried fish I have to cut the fish in to fillet and into serving pieces. I also included the fish head, bones and tail for presentation. For added crispiness I dusted the fish with cornstarch before frying. Here is the recipe of my crispy fried pla-pla.



Ingredients:

1 large size tilapia, pla-pla
cornstarch
salt and pepper
cooking oil
spring onion for garnish

Cooking procedure:

Remove scales and innards of the fish, wash and drain. Prepare fish into fillet, cut into manageable size the fish head, bones and tail, cut the fish fillet into serving pieces. Dust the fish fillet, head, bones and tail with salt and pepper to taste dredge with cornstrach and remove excess. Let stand for 3 to 5 minutes. Heat generous amount of cooking oil in a deep frying pan until it start to smoke, reduce heat to moderate. Fry the fish fillet including the fish head, bones and tail in batches for 3 to 5 minutes or until crisp and golden brown, drain fried fish in kitchen papers. In a big platter assemble the fish head, bones and tail and place the fried fish fillet over the bones to mimic the actual fish. Garnish with chopped spring onion and serve with your favourite dipping sauce.

Lechon sa Oven

Lechon sa Oven is my home cooked version of the popular Pinoy Litson na Baboy, Pig or Piglet Roasted in open charcoal flame. My home cooked version of lechon is slow cooked in a regular home kitchen oven. I used pork belly roast bought from the supermarket , here in Australia roast pork cuts are available in different cut sizes in ready to cook packs, the only problem was when I opened the pack the pork belly roast has roasting knife cuts on the skin. I have no choice , there must be some reasons for those cuts. To make my Lechon sa Oven, I just rub the pork belly roast with sampalok sinigang mix, salt and pepper and lay in a baking foil lined with lemongrass, spring onions, bay leaf, garlic and onion, rub the skin with soy sauce and slow cook in the oven. Here's how I made my version of home cooked Lechon sa Oven.



Ingredients:

1 kilo pork belly roast
1 bundle spring onion, chopped/sliced
3 stalks lemongrass, chopped/sliced
1 small size onion, chopped
2-3 pcs. bay leaf
1/2 head garlic, crushed, chopped
1 small packet sampalok sinigang mix
1/4 cup butter, melted
soy sauce
salt and pepper

Cooking procedure:



Preheat oven to 300°F to 350°F. In a roasting pan with the same size with the pork belly place and arrange to form a bed the spring onion, lemongrass, onion and garlic, keep aside. Pat dry the pork belly and rub the inner side with the sampalok sinigang mix then with salt and pepper to taste. Place the seasoned pork belly in the roasting pan with the skin outside. Drizzle the pork belly skin with soy sauce and rub to evenly coat. Place the roasting pan in the pre-heated oven and roast for 1 1/2 to 2 hours. Occasionally brush the skin with butter. Adjust, lower the temperature if the skin is drying or cooking to fast. Increase the oven temperature to 400°F to 450°F during the last 10 to 15 minutes of cooking or until reddish in color and the skin should be crisp at this stage. Remove from oven and cover the roasting pan with aluminium foil and let rest for 10 to 15 minutes. Cut into serving pieces and serve with your choice of dipping sauce.


See other related recipe:
Roast Pork Tocino Style
Lechon Macau
Lechon Manok
Max's Style Fried Chicken
Savory Chicken, Roast Chicken
Chicken Relleno
Crispy Pata
Lechon Manok, Turbo Broiled Chicken


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