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Special Beef Kaldereta

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Special Beef Kaldereta . Kaldereta is the most popular celebration dish. I have to include it on my celebration dish list for this holiday season for the reason that it is one of the most numbers of queries at this time. I have already posted kaldereta recipe . Click here to see all. But all those recipe uses commercial kaldereta mixes . To my overseas readers who cannot find those kaldereta mixes and those that wanted to cook kaldereta from the scratch here is how I cooked it. Ingredients: 1 kilo beef spareribs 1/2 cup chicken liver, fried, massed in to paste 2 medium size red bell pepper, cut into 1” square 2 pcs. whole sweet pickle, sliced crosswise 1 small can button mushroom 1/2 cup grated cheddar cheese 1/2 tsp. ground peppercorns 2 medium size onion, chopped 1/2 head garlic, chopped 1/4 cup vinegar 1 cup green olives 1 cup tomato sauce 1/2 tsp hot sauce 3 bay leaf salt Cooking procedure: Marinate beef meat with vine

Kinilaw na Bangus, How to Prepare Bangus for Kinilaw

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Kinilaw na Bangus, How to Prepare Bangus for Kinilaw This KINILAW NA BANGUS was first posted on Overseas Pinoy Cooking several years back. Kinilaw na Bangus First have the fish vendor debone the fish. Of course you will need a fresh fish for kinilaw na bangus or any other kinilaw. I never trust the cleanliness of the palengke. I just ask the fish vendor to just debone the fish only, I will wash the fish my self. We do not want to introduce more bacteria to the now exposed meat of the bangus. Straight away upon arriving at home, wash and rinse the fish in running water. Do not over-wash or soak the fish with water. Immediately wipe dry the fish with kitchen paper towels or tissue. Keep in the refrigerator to chill or in a container with ice on plastic, until ready to slice or while preparing for the workplace and other ingredients. The working table should be dry and clean, remember we are preparing kinilaw dish.  Remove the head, tail, belly and other trimmings, including the skin. Use

Kamias Pineapple Homemade Jam

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Kamias Pineapple Homemade Jam This KAMIAS PINEAPPLE HOMEMADE JAM recipe is another original from Overseas Pinoy Cooking. This is in inspired from an old post from our Overseas Pinoy Cooking  website. Kamias Jam, Ginger Lily Jam To make this level up version. I have added regular canned pineapple slices in addition to the kamias fruit. I have thought that kamias and pinya will make a delicious jam. I have followed the traditional method of extracting the juices from the kamias fruit. This is how we do it when I was younger in the province. Roll the kamias to extract the sour juices. Back then we used to roll the green kamias on top of our bamboo “papag” or long chair made up of bamboo. This way the juices just drop down the ground, the only thing was we used to soak the kamias with “apog” or lime powder. It’s supposed to make the kamias meat firmer. We are not doing that now. I wanted to make my Kamias Pineapple Homemade Jam with a lighter color or hue, instead of the very dark brown co

Baked Layered Biko Special, Sapin-Sapin

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Baked Layered Biko Special, Sapin-Sapin This Baked Layered Biko Special, Sapin-Sapin is made-up of 3 layers of different types of biko. White Biko, Yellow Kalabasa Biko and Purple Pirurutong Biko. This recipe was originaly posted at Overseas Pinoy Cooking  few years back. Baked Biko Sapin Sapin Style To make this Special Biko, the biko  is made up of tree typed of biko rice. White  glutinous biko, yellow kalabasa biko and purple pirurutong biko. Making biko is not that easy because it requires a lot of stirring during cooking. But our biko recipes are initially cooked with rice cooker, some of the hard work are lesser. The only problem of this biko special version is that it is made up of 3 types of biko. Therefore all three types of biko are cooked separately, before being placed on a tray for baking. Another important note to remember is the biko rice should be cooked on the dry side. The biko should be firm for slicing. Best is served chilled, chiled before slicing. Ok here it is. I

Banana Blossom, Banana Hearth Burger, Burger with Mushroom Sauce

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Banana Blossom, Banana Hearth Burger, Burger with Mushroom Sauce How to prepare and clean banana hearth or banana blossom this is in addition to our food recipe video today,  Similar to my other recipes, I have not added any MSG or any food enhancer, on my banana hearth burger patty. I wanted to see or taste what is the outcome of the recipe. All that I have added is Quaker instant oatmeal and banana ketchup to get the burger color close to meat burger. I wanted the banana blossom close to vegetarian, of course except for the eggs, dairy butter and mayonnaise. I do not have access or do not know where to purchase substitute ingredients. I have made my banana hearth burger patties   the size of quarter pounder.  This is a test if indeed banana hearth can be made into burger and not fried ukoy. I also have to pan grill the burger patties similar to a meat burger. Because of the extra size the burger has to be cooked a little longer and at low heat to avoid burning. Serve with my banana h

Baked Lukban Hardinera Special

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Baked Lukban Hardinera Special  This is a non-traditional hardinera, baked hardinera instead the usual steaming. This baked hardinera recipe was first posted in Overseas Pinoy Cooking website more than 10 years ago. There are also other unconventional ingredients that I added both kind of ingredients and preparation. Dice pork, before boiling - diced the pork before boiling to keep the pork remains in cubes, cutting a tender pork is difficult specially if the pork is near disintegration. Chorizo - Added for flavor enhancement and smokiness with hind of paprika. Roasted Bell Pepper - Deepens the flavors with sweet smoky hint. Luncheon Meat - I would have preferred pork ham but it is not available, and of course costly. Luncheon meats are overly salty, look out the salt and fish sauce quantity. Use of Glass Baking Dish - Using glass instead of aluminum llanera , glass allow to view the beauty of the garnishing, plus  it allows more creativeness on  the garnishing. Baking - the resultan

Malunggay Pesto with Grilled Chicken Thighs and Toasted Pandesal

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Malunggay Pesto with Grilled Chicken Thighs and Toasted Pandesal This is 99.9 percent malunggay pesto. Overseas Pinoy Cooking’s innovative and budget meal pesto. Used fresh malungay leaves grown at home instead of the costly fresh basil that is not even available in our location or not even at the popular supermarket near our place. Used canola oil infused with garlic, instead of the very expensive olive oil. Pasta? use what ever available. For the peanuts used sari-sari store Happy plain fried peanuts. For the toasted bread used pandesal, readily available even in our neighborhood. Grilled chicken thighs for toppings. Healthier option maybe, cheaper yes! Used butane gas stove for this video only. Looking for other pasta recipe? Check our archives for pasta recipes. Ingredients and Methods: To make the canola oil infused with garlic. Fry 2 head garlic in 3/4 liter canola oil. To boil the pasta: Cook 1/2 kilo pasta as per package instructions. Reserve some of the water used in boiling

Dinakdakan at Inihaw na Talong

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Dinakdakan at Inihaw na Talong Dinakdakan is a grilled pig's head parts and some liver and blended with fresh pig's brain for creaminess and savory umami flavor. Alternatively we are using mayonnaise instead of pig brain. Our recipe is simple and straight forward. There is no hard rule on ingredient quantity it all depends on who is cooking and one’s preference. Please check our Dinakdakan post. Inihaw na Talong Grill 3 pcs. eggplants, skinned Slice or chop eggplants Mixed in sliced onions, chopped tomatoes, some chilies Add in bagoong na Isda Dinakdakan Pre-boil the meat ingredients 1 kilo pork maskara, 1/2 kilo pork belly and 1/4 kilo pork liver. Add in tanglad, ginger, onions, kinchay and celery Add bay leaves, peppercorns salt. Boil liver for 10 to 15 minutes. Boil the mascara and pork belly for 40 to 45 minutes. Grill the boiled mascara, pork belly and liver. Slice the pork mascara, pork belly and pork liver and place in a big mixing bowl. Add in r finely chopped/diced g

Vigan Royal Bibingka Original Recipe by Overseas Pinoy Cooking

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Vigan Royal Bibingka Original Recipe by Overseas Pinoy Cooking It is now more than 10 years since this recipe was first shared by us. Originally it was posted on Overseas Pinoy Cooking Vigan Royal Bibingka Recipe -   posted on December 2008 Special Vigan Royal Bibingka - again posted on December 2010 And on Apr 28, 2011 a slide presentation was posted on YouTube by UT-Man. The recipe has attracted a lot of positive comments and specifically on our website. Our YouTube Video how ever have mixed reactions, viewers were looking for actual cooking video of our Vigan Royal Bibingka. During those times we are unable to make cooking videos for the reasons that my type of work did not allow time do cooking videos. Now I hope you like the video.

Bopis with Liver Spread and Pineapple

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Bopis with Liver Spread and Pineapple Bopis is one of the popular karinderia “ulam”. Bopis is made up of pig lungs, hearth, and spleen including the attachment arteries and air pipes or trachea.and are sold in as sets. It takes some cooking skills to cook bopis.  For me a good bopis should have first of all, that pig lung after odor and after taste “lansa” is very minimal after all it is one of the inherent attributes of the dish that is why it is bopis.  Second it should be appealing at the very least, I want to see the diced parts, that way you will enjoy chewing every little cube of the pig lungs and hearth.  The vegetables should still be crisp, not over-cooked and lumpy. It should be cooked dry, not soupy. The chilies should be there for moderate hotness, not super spicy to hide the pungent pig lung odor and after taste , that was not cooked properly. Visit Overseas Pinoy Cooking, we have several version of bopis that might interest you. Pinaniki, Ginataang Bopis ng Laguna Bopis C

Porkchop with Mushroom and Oyster Sauce YouTube Video

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Porkchop with Mushroom and Oyster Sauce Video Porkchop Dinner with Rice, Fries and Mix Vegetables and Sweet Corns. If you make a Google search for Porkchop with Mushroom and Oyster Sauce and obviously you are in the Philippines or within the region, our Overseas Pinoy Cooking post and photos will most likely land on the first page. Below is the direct link of that post. Porkchop with Mushroom and Oyster Sauce On this video I am sharing how I cooked that dish. I have bought 4 pieces extra-large pork chop from Southsupermarket in Filinvest Alabang. It has been seating in our ref for a couple of days now. 4 pieces is too much for us, I will cook 2 pieces for today and think of another recipe for the other 2 pieces. Porkchop with Mushroom and Oyster Sauce Ingredients and Methods What is needed: 2 pieces large porkchops 1 head garlic, crushed, peeled chopped 1 large onion, peeled, chopped 1 large can whole button mushroom, 1/3 cut into slices, 1/3 cut in halves and 1/3 keep as whole 1/2 cup