Overseas Pinoy Cooking

PINOY CHICKEN BARBECUE WITH PEANUT SAUCE and YELLOW RICE Luto Hangang Gitna ng Chicken Simple and Easy Pinoy Chicken BBQ with Yellow Fried Rice - Java Rice and Peanut Sauce. This Chicken Barbeque is for the Christmas and New Year Holidays. It is made quick and simple by grilling the chicken in grill plate, therefore you can do it indoors. The chickens are also braised or pre-cooked, this will eliminate uncooked middle or inner portion of the chicken usually common on chicken barbecue. The base of the peanut sauce is the remaining sauce from braising the chicken, therefore be careful in adding salt and soy sauce on the marinating mixture. Too much kalamansi on the marinating mixture will also result over sourly peanut sauce. The yellow or java rice made yellow by the annatto oil and the turmeric powder, we want a yellow rice so watch out for the quantity of the annatto oil, we do not want also  too much of the turmeric  flavore on the yellow rice. Ingredients: Chicken BBQ: 1 kilo chicke

PINOY PORK TENDERLOIN CURRY w/ VEGETABLES │ How to Cook Pinoy Pork Curry Sharing my PINOY PORK CURRY with VEGETABLES. The recipe is based from our, Overseas Pinoy Cooking post, Pinoy Pork Curry . Ingredients: 1 small to medium size pork tenderloin, sliced 2 medium size potatoes, cut into wedges 1 medium size carrot, cut into wedges 1 bunch green beans, trimmed, slice to pieces 1 bunch snow peas, trimmed 1 medium size bell pepper, julienned 1 cup green peas 2 pieces red and green chili chopped 1 cup coconut milk 1/2 head garlic, chopped 2 medium size onions chopped 2 thumb size ginger, julienned 1 bunch kinchay, separate stem and leaves 1 stalk celery, chopped, separate stem and leaves 1 tbsp. powdered black pepper, 1 tbsp. turmeric powder, 2-3 tbsp. curry powder 1 tbsp. brown sugar 1/3 cup fish sauce 1/4 cup cornstarch, diluted in 1/3 cup water salt to taste cooking oil

SEAFOOD PINOY PAELLA RECIPE │ How to Cook Pinoy Seafood Paella Seafood Pinoy Paella, Paella with Shrimps, Mussels and Clams is our Pinoy version of the festive PAELLA. In our household we usually have Paella, Arroz Valenciana or Bringhe every Noche Buena. Every year I try to cook different versions . Visit our website to check some of the Paella, Arroz Valenciana or Bringhe version that we had  in the fast. Overseas Pinoy Cooking  paella post: \ Today I am sharing our Seafood Paella that we had last Noche Buena. Making the Pinoy version of Paella is fairly easy, any ingredient that are available will do. There are no hard rule for the type and quantity of the main ingredients. If seafood is not available for some reason you may use just pork or chicken, or even ham, meatloaf or hotdogs. Ingredients: Type and quantity of main ingredients are for guide only. Any available ingredients will do. 1/2 kilo glutinous rice, cooked, (slightly undercooked) 1/2 kilo shrimps shelled deveined, Boil

CRISPY GRILLED PORK MASKARA SISIG │ How to Make Pork Sizzling Sisig Crispy Pork Sisig, Inihaw na Pork Maskara. Today I am sharing my crispy-delicious pork sisig, CRISPY GRILLED PORK MASKARA SISIG. Yes you can have a crispy sisig without deep frying the pork. You do not need to go to the hassles of oil splatters in frying the pork. All that is needed is just grill the pork well done until crisp. Just do not let the pork render fats during stir-frying. This can be done if you just stir fry the sisig mixture quickly. Ingredients: 1 large pork mascara, parts detached from bones and cleaned, pre-cooked or boiled with salt, peppercorns, bay leaves, garlic, ginger and some vinegar, diced 1/2 kilo pork liver, grilled, diced 1 head garlic, chopped 3-4 large onions, chopped 1/4 cup soy sauce 1 chicken or pork cubes 2-3 tbsp. powdered black pepper green chilies, chopped red chilies,chopped and the remaining liquid seasoning salt to taste cooking oil kalamansi chopped spring onions butter eggs

MIXED PANSIT BIHON at CANTON │ How to Cook Mixed Pansit Bihon at Canton MIXED PANSIT BIHON at CANTON CHINESE SAUSAGE TENGA ng DAGA. There are countless cooking methods for the classic Pinoy Pansit. These are number one, dependent on the availability of ingredients. Number two, based on personal cooking method(s). And number three, based on personal preference base in tastes and visual appeal. We at overseas Pinoy Cooking has also several versions of the Pinoy Pansit Ingredients: To make 1/2 to 1 kilo pansit noodles. 500grams, bihon noodles, soaked as per package instruction 250- 500 grams, canton noodles 2 -3 Chinese sausages, sliced diagonally 1/2-1 cup rehydrated black fungus, julienned 1 cup boiled, sliced pork 1 cup boiled, shredded chicken breast 1/2 cup chicken liver, cut to pieces 1 cup shelled, blanched shrimps 1 medium carrot, julienne 1 medium bell pepper, julienne 1 bunched snow peas, trimmed 1/4 medium cabbage, shredded 1 bunch spring onions, chopped 1/2 head chopp

BUKO NATA DE COCO FRUIT SALAD │ How to make Nata de Coco Fruit Salad Flavored and colored nata de coco in cans are now available. My version uses these canned flavored nata de coco. Buko Nata de Coco Fruit Salad Canned flavored nata de coco are available in the following flavors. Plain White Melon Buko Pandan Lychees Pineapple Ube Coffee Ingredients: To make 2 large fruit bowl, ingredients are guide only. No hard rule on type and quantity of ingredients. 1 850g can fruit cocktail, drained 2 425g cans flavored/colored nata de coco, drained 2 425g cans plain white nata de coco, drained 4 young coconut, buko, meat strips, keep buko water for other use 1 big apple, skinned, cut into cubes or wedges 3 kiwi fruit, skinned, cut into cubes or wedges 2 cups. red or green grapes 2 cups cheddar cheese, cut into small or fine cubes 1-2 small cans condensed milk, quantity according to preferred sweetness 1-2 packs all-purpose cream, quantity according to preferred sweetness Others: Canne

ENSALADANG BULAKLAK NG KALABASA served with salted egg salad “These colorful vegetables flower are one of my favorite vegetable. It can be one of the ingredients of the popular dinengdeng or cooked as guinisa. Because of their bright yellow orange color they are visually appealing and they are best cooked as salad or ensalada. It is easy to prepare just blanch the flowers in boiling water for a minute or two. Here is how I made it. Ingredients: 2 big bundle bulaklak ng kalabasa / squash flowers 1 medium size tomato, chopped 1 small size onion, chopped thinly, optional 2-3 tbsp. bagoon na isda 2 tablespoon. vinegar Cooking procedure: Trim stem and remove stamen and/or pistil of each squash flower and rinse. In a casserole boil water and blanch squash flower for 1/2 to a minute, remove from water and drain, let cool. In a big bowl toss squash flower, and all other ingredients. Chill in refrigerator until ready to serve”

CREAMY SOPAS MACARONI with CREAM of MUSHROOM SOUP Paano Magluto ng Creamy Sopas You may have tried the Creamy Macaroni Soup of Jollibee. Today I am sharing a level up version.  Creamy Sopas, Macaroni Sopas with Cream of Mushroom. To make that especial creaminess I used cream of mushroom sauce. Now if you want your sopas more on the runny side, used more water or reduce the quantity of the cream of mushroom mix. Or if you want it thick and creamy, adjust the quantity, either more water or more cream of mushroom mix. Another sepecial ingredient is butter, for that added “linamnam”. There are several version of Macaroni Soup recipe on our Overseas Pinoy Cooking post. Ingredients: 1/2 kilo elbow macaroni pasta 1 pack, cream of mushroom mix 1/4 kilo pork belly, boiled, sliced 1 large chicken breast, boiled, shredded 6-8 pieces hotdog, sliced 1 medium sized carrot, julienned 1 small sized red bell pepper, julienned 1 stalk celery, stem sliced, leaves chopped 1/2 pechay Baguio, chopped 1 smal

GINATAANG HALO HALO with RICE │ Paano Magluto ng Binignit Bisaya This version of GINATAANG HALO-HALO is cooked BINIGNIT BISAYA STYLE. My usual traditional GINATAANG HALO-HALO is cooked with bilo-bilo. Compared to BINIGNIT the Visayan version GINATAANG HALO-HALO is cooked with rice either malagkit or regular rice, and with a lot of colorful sago. Because of the addition of rice the binigit has thicker consistency, compared to the traditional ginataang halo-halo which sometimes it is even runny sauce. Ginataang halo-halo is fairly easy to cook. Almost all the ingredients are added simultaneously and stir cooked until the desired consistency is achieved. It is recommended that the kamote, ube and gabi at cut into bigger sizes. When cooked kamote, ube and gabi will easily disintegrate, this is where the sticky and thick sauce are formee in adition to the rice. The bilo-bilo has to be added simultaneously with the root crop ingredients or before the sauce thickens. Donot wait till the sauce

ENSALADANG KATURAY with TOASTED DILIS Paano Gumawa ng Ensaladang Katuray This ENSALADANG KATURAY with TOASTED DILIS recipe is from Overseas Pinoy Cooking post. Below is the original write-up about that Ensaladang Katuray post . “Ensaladang Katuray, I am sure a lot of you are wondering what katuray is? Katuray is a small tree that is normally grown at backyards in the provinces. When in bloom you won’t miss the tree full of white butterfly like flowers. The flowers are harvested before it is fully open and it is normally cooked with other vegetables like dinengden or bulanglang and of course this beautiful salad on this post. There is no special way of cleaning just remove the stem, open up the petals and remove the stamen and /or pistil of each flower. When cooked it gives a bitter sweet taste and a slight leathery texture . Once in a while you could find them in the supermarkets, but when they are in season surely you could buy them at wet markets. Ingredients: 1/2 k. katuray flowers