Overseas Pinoy Cooking

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Pinoy Lechon sa Air Fryer, Lechon sa Oven Inasal Style

Pinoy Lechon sa Air Fryer, Lechon sa Oven Inasal Style Today I am sharing my Pinoy Lechon sa Air Fryer, Lechon sa Oven Inasal Style. The recipe is based on original recipe from Overseas Pinoy Cooking Lechon sa Oven Inasal Style Recipe Ingredients: 1 to 2 kilos pork belly, cut into slabs rock salt white vinegar Pressure boiling the pork belly ingredients: 2-3 tbsp. salt 1-2 tbsp. black peppercorns 2-3 bay leaves 1-2 star anise 1/2 head garlic, crushed 1 medium onion, quartered 1 stalk lemongrass, crushed, tie into a knot Herb Bed Ingredients: 1 large stalk lemongrass, chopped 2 thumb size ginger, julienne 1 medium size onion, chopped 1/2 head garlic, chopped 1 bunch kinchay or parsley, trimmed 1 bunch spring onion, chopped Soy-Vinegar Dip Ingredients: 1/4 cup soy sauce 1/4 cup white vinegar 1/2 head garlic, crushed 1 small onion, chopped 1 long green chili, sliced 1 red chili, sliced 1-2 tbsp. brown sugar Air Frying Procedure: Airs fry the pork belly for a total time of 30 minutes: @

Special Sinsal Wrapped Embutido Recipe This Embutido also is special, because I did not use any extender, it is pure ground pork, no breadcrumbs or any type of flour, the flour used for the recipe is used as a binder. Sinsal is the fats that wrapped around the kidneys of the pig. Traditionally sinsal was used to wrap embutido in the early days. Until lately aluminum foils are being used, now I have seen embutido that are made using plastic bags. This sinsal wrapped embutido is also posted in our Overseas Pinoy Cooking website. Baked Embutido Special Embutido Because sinsal will not hold the embutido mixture firmly in a stiff form, compared to aluminum the foil, where it will hold the embutido mixture together, even runny mixture. It is important that the embutido mixture should have as much as possible minimal liquid content. The ground pork should first let sit in a strainer and let the juices drip, especially when the ground pork was frozen. During mixing of the ingredients th

Porktail Kaldereta with Sweet potato, Kalderetang Buntot ng Baboy with Kamote Kalderetang Buntot ng Baboy with Kamote instead with the usual regular potato. The sweet potato balances the “nakaka-umay” overly cheesy taste of the cheese loaded of most kaldereta today. This recipe is inspired by a kaldereta I once have in one of the “karinderia” in Batangas while on remote work assignment. I also made another twist to the recipe, I did not add the cheese during cooking, I made the cheddar cheese as toppings. With this version the amount of cheese can be at one’s discretion. Use less cheese if you are not into a very cheesy kaldereta or more if you have really wanted your kaldereta extra cheesy. Off course if you prepare to have your kaldereta have the cheese added during the final stages of cooking. You may want to check my Kalderetang Buntot ng Baboy post . Or browse our other versions of kaldereta .

Chicken and Pork Curry with Green Vegetables and Sweet Potato serve with Homemade Flat Bread This Chicken and Pork Curry with Green Vegetables and Sweet Potato as the name suggest is overloaded with green vegetables. Included on this video is Homemade Flat Bread that will go great with curry. For those who have tried naan bread or roti bread dip in curry sauce, try this Pinoy style. This is different from your usual Pinoy Curry, with the usual ingredients I have been cooking my Piny curry with additional green vegetables Visit our Overseas Pinoy Cooking website for similar recipes. Pinoy curry with vegetables.

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 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 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 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 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 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

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Overseas Pinoy Cooking

Posts

Special Beef Kaldereta

Pinoy Lechon sa Air Fryer, Lechon sa Oven Inasal Style

Special Sinsal Wrapped Embutido Recipe

Porktail Kaldereta with Sweet potato, Kalderetang Buntot ng Baboy with Kamote

Chicken and Pork Curry with Green Vegetables and Sweet Potato serve with Homemade Flat Bread

Kinilaw na Bangus, How to Prepare Bangus for Kinilaw

Kamias Pineapple Homemade Jam

Baked Layered Biko Special, Sapin-Sapin

Banana Blossom, Banana Hearth Burger, Burger with Mushroom Sauce

Baked Lukban Hardinera Special

Malunggay Pesto with Grilled Chicken Thighs and Toasted Pandesal