Overseas Pinoy Cooking

PAN GRILLED BEEF RIB EYE STEAK with BOILED SWEET POTATO and FRIED EGGPLANT Rib Eye Steak with Boiled Kamote, Fried Talong and Kamatis Served with Pinoy Style Yellow Fried Rice Ingredients 3 slices beef rib eye steak 3 medium size eggplant, sliced diagonally 4 medium size tomatoes, sliced crosswise 6 medium size sweet potatoes, boiled, skinned, pressed 1/2 cup shallots cut in half 1 small bundle kinchay, chopped 1/2 head garlic crushed 2 tbsp. cracked black peppercorns 1/4 block Dairy Cream rock salt cooking oil Mushroom Sauce: 1 pack Cream of Mushroom Soup Mix 1 small can sliced button mushroom 1/2 to 1 cup all-purpose cream 1/4 block Dairy Cream Powdered white pepper Salt to taste Yellow Fried Rice: 6 to 8 cups day old rice 1/2 to 1 tsp. turmeric powder 1/2 to 1 tbsp. banana ketchup salt to taste cooking oil

ILOCANO BATSO with HEBI and PORK BELLY │ Ginisang Upo with Atsuete This Batso or Bacho is cooked with Hebi or Hibe (semi dried small shrimps). This Ilocano Ginisang Upo recipe is also cooked with diced pork belly. I used annatto seeds that were particularly bought at the wet markets. The seeds are almost black red in color but the annatto water extract is actually blood red. Compared to the orange colored annatto seeds that are sold in the supermarkets. Hebi is actually a cheaper alternative to fresh shrimps. The upo has to be cooked half cooked, do not overcook the vegetables. You do not want a mushy texture. Once the upo start to cook take it out from the heat. Best used annatto water if the seeds are available in your area. Ideally the annatto water is added as soon as the diced upo is added. The annatto besides the nuclear red color, the flavor or aroma of the annatto makes the batso unique because of that nutty flavor. Ingredients: 1 medium size upo, diced, small si

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