Overseas Pinoy Cooking

Chicken Balls with Japanese Curry Sauce │ Lutong Pinoy Style Chicken Balls with Japanese Curry Sauce, Roux Mix Lutong Pinoy Style, Japanese Vegetables Curry Ingredients: 1/2 kilo chicken breast or boneless chicken cut into big cubes 1 block Japanese curry mix roux 1 large potato diced, big paces 1 large carrots diced, big paces 1 medium sayote, diced, big paces 1 medium red bell pepper, cut into big squares 1 large onion, chopped 2-3 bulbs garlic, chopped salt to taste powdered black pepper cookin oil Marinate: 2 tsp. cornstarch 1 tsp. baking powder 2 tsp. finely minced garlic 1 tsp. powdered white pepper 1 tsp. salt 1-2 tbsp. sesame oil Batter: 1 cup all-purpose flour 1/2 cup cornstarch 2 tsp. baking powder 1 tsp. salt 2 tsp. sugar 1 tsp. powdered white pepper 1 glass water

Pork and Chicken Curry, with Sayote│Pinoy Style No Creamer No Gata Pinoy Style Pork and Chicken Curry with Sayote No Milk, Creamer or Coconut milk Ingredients: 1/2 kilo pork, cut to pieces 1/2 kilo chicken, cut to pieces 2 medium size potatoed cut into wedges 1 medium size carrot, cut into wedges 1 large size sayote, cut into wedges 3-4 hardboiled eggs 3-4 medium size onions, chopped 1/2 hear garlic, chopped 2-4 medium size tomatoes, chopped 1 stalk celery, chopped 3-4 tbsp. curry powder 1/2 tbsp. turmeric powder 1/2-1 tbsp. crushed black peppercorns 1/2 tbsp. paprika 2-3 pieces bay leaves 1-2 small piece cinnamon bark 1-2 tbsp. parsley flakes 1-2 tsp. chili flakes 1/3 cup fish sauce 1/4 cup soy sauce 2-3 sliced bread, soaked in 1 glass water, mashed 1-3 tbsp. sugar red chilies green long chilies salt to taste cooking oil

Pork and Chicken Afritada in Banana Ketchup with Kamote Afritadang Manok at Baboy sa Banana Ketchup na may Kamote pa. Ingredients: 1/2 kilo pork, cut to pieces 1/2 kilo chicken, cut to pieces 1-2 medium size sweet potatoes, sliced or cut into wedges 1 medium size potato, sliced or cut into wedges 1 medium size carrot, sliced or cut into wedges 1/2 head garlic, chopped 2-3 medium size onions, chopped 3-4 medium size tomatoes, chopped 1-2 tbsp. crushed black peppercorns 1-2 tbsp. paprika 2-3 bay leaves. 1/3 cup soy sauce. 1/3 cup fish sauce. 1/2 cup banana ketchup. 1/2 cup annatto water from 1/3 cup annatto seeds 2 sliced bread, soak in 1 cup water, mashed red bell pepper or red hot chili peppers salt to taste sugar to taste cooking oil.

Pork and Squid Adobo │ Adobong Baboy at Pusit This adobo dish of pork and squid combination is usually served at Pilipino restaurant. It is usually a part of a squid adobo cooked four ways. But today will just cook the Pork and Squid Adobo way. Ingredients: 1 1/2 kilo pork belly, adobo cut 1 kilo medium to large squid, ink sack discarded, cut into large rings 2-3 medium size onions, chopped 1/2 head garlic, chopped 1 1/2 tbsp. cracked peppercorns 3-4 pieces bay leaves 2-3 tbsp. fish sauce 3/4 cup soy sauce 3/4 cup vinegar 2-3 tbsp oyster sauce 1/4 cup cornstarch diluted in water green or red chilies optional sugar to taste salt cooking oil

Tokwa at Baboy with Bagoong Alamang Bicol Express Style Pork and Tofu Cooked with  Bagoong Alamang Bicol Express Style. Ingredients: 1 kilo pork belly, cut into small cubes 1 big block hard tofu, sliced, pride, cut into squares 2 cups fresh bagoong alamang, very quickly rinsed 2 small packs Coco Mama coconut cream 3-4 medium size tomatoes, chopped 2-3 small native red bell pepper, sliced 2-3 medium size onions, chopped 1/2 head garlic, chopped 1/2 cup vinegar 2 tbsp. wash sugar 1 tbsp. cracked black peppercorns 2-3 small bay leaves red hot chilies, chopped green long chilies, chopped fish sauce to taste salt to taste cooking oil

Home Cooked Chopsuey Simple Home Cooked Chopsuey, Using Available Baguio Vegetables Ingredients 1/2 kilo pork, boiled, sliced thinly 1 chicken breast, coarsely shredded 1 Chinese sausage, sliced crosswise 1 medium to large broccoli, florets separated, edible stem sliced 1medium to large cauliflower, florets separated, edible stem sliced 1/2 large cabbage, chop/cut into small pieces 1 bunch, snowpeas, trimmed 1 large carrots, sliced crosswise 1 large green or red bell pepper cut into strips 2-3 small onions, chopped 1/2 head garlic chopped 1 small bunch kinchay chopped 1-2 tbsp. chicken powder or cubes 1/3 cup fish sauce 1/2 cup cornstarch, diluted in 1/2 cup water butter, optional sesame oil powdered white pepper salt cooking oil

Steamed Pork Buto Buto │ Pork Spare Ribs Steamed Pork Sinigang Cut / Buto-Buto, Steamed Pork Ribs Pinoy Dim-sum Style. Ingredients: 1 kilo pork buto-buto, sinigang cut 1/2 cup fermented black beans, tausi 1 thumb size ginger, grated 1/2 head garlic, minced 1 small bunch kinchay, chopped 1/2 cup soy sauce 1/3 cup oyster sauce 1/2 cup sugar 1 tsp. Chinese Five Spice 1/2 tsp powdered black peppercorns 1/2 cup cornstarch or all purpose flour chili flakes sesame oil salt to taste

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