Overseas Pinoy Cooking

Chicken Humba . The humba is usually cooked using pork. However there are countless versions in every place of the country. Versions are defendant of locality, personal preference and availability of ingredients. Today I would like to share my version of Chicken Humba .  Cooking is basically similar to my pork humba . I did not have the banana blossoms or even the lily buds so I have to do without it. Humba should be really oily a lot of oil may not be really healthy but we are cooking humba here. We want the sauce really oily, salty sweet and tangy. Find below some of my humba or similar dish that you may be interested with. Just click the link list to check them out. Humba Pork Pata with Saba Pork Humba with Pineapple Bohol Adobo Humba, Adobong Bisaya Braised Pork Knuckles and Tofu with Black Beans Paksiw na Pata Batangas Style Braised Pork Leg with Tausi Braised Pork Belly and Quail Egg Pork Estofado Braised Pork Leg with Hois...

Humba Pork Pata with Saba. Humba is made up of pork usually the part with a lot of skin and fats, these are usually the pork belly and the pork leg or any other parts with a lot of fatty skin. There are several versions of the Humba , difference are according to available ingredients and according to regions. There are the Visaya or the Batangas and Tagalog versions, never the less Humba is a sinfully delicious, fatty, tangy and sweet. Click on the link list below to check out some of the pork pata recipes that we have already featured. Pork Humba with Pineapple Bohol Adobo Humba, Adobong Bisaya Braised Pork Knuckles and Tofu with Black Beans Paksiw na Pata Batangas Style Braised Pork Leg with Tausi Braised Pork Belly and Quail Egg Pork Estofado Braised Pork Leg with Hoisin Sauce For today’s Humba dish I have added semi ripe plantain banana, my Humba Pork Pata with Saba . In addition to the banana I have also added the usual boiled egg...

Pork Humba with Pineapple is not new, in fact there are a lot of humba with pineapple recipes in the net. Today I want to share my version of pork humba with pineapple . Ingredients for these recipes are readily available in most supermarkets if you are overseas, except perhaps the fermented black beans or tausi but it is usually available in most Asian store if there is one in your location. My version of pork humba with pineapple is basically the same with my previous humba recipes and adobo recipes on the archives, the only difference is the addition of pineapple, just click the links below to see those previous humba dish and some of adobo dish post. Pork Adobo with Garbanzos   Adobong Pork Chop   Pork Adobo with Coca Cola   Pork Adobo with Olives   Spicy Adobong Isaw, Dry and Spicy   Adobong Isaw, Adobong Bituka   Pork Adobo sa Pinakurat   Pork Adobo with Pineapple   Bohol Adobo?   Humba, Adobong Bisaya   ...

Bohol Adobo ? During our recent foodtrip in Bohol I get interested on the Bohol Adobo on the Menu of Kan-anan Restaurant of Dumaluan Beach Resort . We planned for a seafood dinner that evening but I ordered a serving of Bohol Adobo out of curiosity and for the purpose trying to dissect it and perhaps recreate the dish and add the recipe on my adobo recipe collection . The Bohol Adobo of Dumaluan Beach Resort is made up of big cubes of pork belly with bright red in color and with an oily sauce with black beans and bay leaf. It is sweet but not too sweet and the saltiness came from the black bean, tausi and hardly less soy sauce was used. I have not tasted any hint of star anise and there are no banana blossoms, the usual ingredients for traditional humba. Back at home I tried to recreate the Bohol Adobo version of Dumaluan Resort anmd here is the recipe. Ingredients: 1 kilo pork liempo, pork belly, cut into big cubes 1/2 head garlic, crushe...

Humba, Adobong Bisaya is very popular dish in Visayas and most part of Mindanao , at some places they call it adobong Bisaya . Humba is basically cooked same way with adobo , it is a bit salty and sometimes sweetened with panocha or brown sugar but not too sweet compared to the Tagalog version. It has to be cooked dry and oily, to keep the shelf life longer with out refrigeration. It is during fiestas that this dish is prepared when the pigs are slaughtered for the celebration. Most of the extra pork meat would be cooked to humba and preserved in its oil in tin cans or containers. Weeks after the fiesta there would still be humba on surprise visits of friend and relatives. I even have some friend who brought humba here in Abu Dhabi . If you are now craving for that extra soft, melt in the mouth humba here is my recipe . Ingredients: 1 kilo pork belly, cut into big cubes 1/2 head garlic,peeled, crushed 1/2 cup vinegar 1/4 cup soy sauce 2 tb...