Overseas Pinoy Cooking

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

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