Overseas Pinoy Cooking

Beef and Broccoli Stirfry . Stir-fry dishes are quick and easy to prepare especially beef. Beef are best cooked quickly to maintain their flavors and tenderness, when they are overcooked they tend to get hard which ultimately need to be cook longer to get it tender. The Ilocanos cook their beef as quickly as palatable, which they call imbaliktad or kinigtot dishes. Click here for the related post . Beef can be stir cook with your choice of vegetables. I used broccoli which is one of the popular vegetable that goes well with beef, carrots and red bell pepper to give the vibrant color of the dish. Ingredients: 1/2 kilo lean beef, thinly sliced into strips 1 large size, broccoli, cut into serving pieces, stem thinly sliced 1 medium size carrot, sliced 1 medium size bell pepper, julienne 1 medium onion, coarsely chopped 1/2 head garlic, minced 1 thumb size ginger, cut into thin strips 2 tbsp soy sauce salt and pepper cooking oil Cooking procedure:    Marinate beef in soy sauce, a dash of

Ampalaya with Egg is simple way to cook ampalaya , it is similar to the ginisang ampalaya with out the meat and shrimp. The recipe only needs the basic ginisa ingredients of garlic and onion. The ampalaya is stircooked with beaten egg and seasoned only with salt and if you like add some pepper. You could also rub the sliced ampalaya or blanch before sautéing to reduce the bitterness. Except for the bitterness this is a good healthy dish. It is said that ampalaya is good for those who are diabetic. Ingredients: 1 big size ampalaya , cut in half deseeded and sliced crosswise 4 pcs. egg, beaten 1/4 head garlic, minced 1 medium size onion, chopped salt and pepper vegetable oil Cooking procedure: In a sauce pan, sauté garlic and onion. Add ampalaya stir cook for 3-5 minutes or until ampalaya is just cooked. Add egg and stir cook until egg starts to solidify, season with salt and pepper to taste, remove from pan. Serve with rice. See other Ginisa Vegetable Recipes;  Sautéed Ilocano

Tinowang Buntot ng Malasugi . Yesterday I made a post on grilled bluemarlin tail , now here is the other half of that tail which I cooked as tinowa , a Visayan soup of boiled fish in lemongrass. I used the same recipe on my previous post of tinowa. ( Click here ). The firm tasty meat with soft thick skin and tail ligament of the tail was perfect for this fish soup dish. The essence of the dish is its simplicity, the true taste of the fish is enhanced only by the aroma of the lemongrass and leeks, and seasoned only with salt. Ingredients: 1 kilo malasugi tail, cut to pieces 1 thumb size ginger, sliced 1 medium size onion, quartered 2 medium size tomato, quartered 2 stalks lemongrass 1 bundle leeks, cut into 2” length salt Cooking procedure: Wash malasugi pieces keep aside. In a pot bring to a boil 8 to 10 cups of water, add in tanglad , ginger, onion and tomato, simmer for 3 to 5 minutes. Add in fish and continue to simmer for 3 to 5 minutes. Season with salt to ta

Inihaw na buntot ng malasugi. Bluemarlin is a tasty fish for the reason that they are very active fish. Their meat is firm fleshy with fatty skin that is really delicious. The tail portion is made tastier from all those muscles where they are more concentrated. I have ask the fishmonger to slice the meatier part on the tail and reserve the tail end as I am plan to cook a soup out of it. There is no special grilling method I just marinate the fish fillet with soy sauce and kalamansi , added little 7 Up to give a little sweetness that will also add gloss to the grilled fish. You can grill the fish steak on charcoal grill or grilling plates. Enjoy! Ingredients: 1 kilo large size malasugi , bluemarlin tail 1/4 cup kalamansi juice 1/2 cup soy sauce 1/4 cup sprite or 7up coarsely crushed peppercorns Cooking procedure: Ask the fishmonger to slice the bluemarlin crosswise. Marinate the fish in a mixture soy sauce, sprite or 7up, kalamansi juice and some cracked peppercorn

Beef and Ampalaya with Black Beans is another popular dish loved by most Pinoy. If you have tried other stirred fried beef dish on my fast post (see here and here ) I am sure you will also love this one. I used the giant variety of ampalaya as they are less bitter compared to the more potent small native variety. To reduce the bitterness of the ampalaya it would be best to parboil it first before adding to the beef. I love this dish. Here is how I cooked it. Ingredients: 1 kilo beef tenderloin or sirloin, sliced into strips 2 large size, ampalaya, sliced crosswise and blanched 1 medium onion, chopped 1/2 head garlic, minced 1/4 c. soy sauce 1 small can fermented black beans, drained, rinsed salt and pepper 1/4 cup cornstarch cooking oil Cooking procedure: Marinate beef in soy sauce for 10 to 15 minutes. In a wok, heat cooking oil and stir fry beef in batches for 3 to 5 minutes or until color change to brown and start to sizzle and set aside. In the same wok sutee garlic and onion

Cream Dory with Black Beans . Cream dory fish fillets has now slowly becoming popular to Pinoys. This is now my second recipe for this fleshy white fish fillet, I used it also on my tokwa’t isda recipe . Base on my personal experience when frying this fish fillet I would recommend that it should be fried briefly and avoid over frying it as it tends to get hard and dry when over fried. Ingredients:   1 kilo cream dory fish fillet 1/2 head garlic, chopped 2 thumb size ginger, sliced thinly 1 medium size onion, sliced 2 medium size tomato, chopped 2-3 stalk wansoy, kinchay chopped 1 can black beans, drained salt and pepper cooking oil Cooking procedure: Slice crosswise and diagonally at 1 1/2” width the cream dory fish fillet, rub with salt and pepper, fry quickly for 1-2 minutes each side or until slightly browned, set aside. In a sauce pan, sauté garlic, ginger, onions and tomatoes. Pour in 1 1/2 cups water and add waysoy and black beans simmer for 2-3 minutes. Add in fried fish fil

Ginisang Red Munggo Beans . While searching for kadyos beans at a supermarket the munggo beans caught my attention. I never thought that there are red mung beans in addition to the regular green colors that we normally use in Pinoy cooking, and the black and yellow colored mung beans.  I bought a packet to try and cook ginisa similar to the usual way of cooking green mung beans. I was expecting that the shells would rise once the beans start to disintegrate like the green mung beans, it didn’t. Now I realized also that it is the same or perhaps similar bean variety of the red small beans that is used in halo-halo. Other than that it was great, a great Pinoy comfort food at that. Ingredients: 2 cups red munggo , mung beans 2 bundles ampalaya leaves/tops, trimmed 2 medium size ampalaya , cored, sliced 1/2 head garlic, chopped 1 thumb size ginger, cut into strips 1 medium size onion, sliced 1 medium size tomato, chopped left over pork crispy pata or lecho

Ginataang Halaan . This is the first time I have tried to cooked clams with coconut milk. I adopted the recipe from my previous post on ginataang kuhol about a couple months ago. It was not that perfect, the coconut milk curled as I forget to stir it properly at some point. Other than that it was a great healthy dish. I like my halaan cooked the tinola way but guinataan is a good alternative to cook your halaan should you like something different from the usual tinolang halaan . Ingredients: 1 kilo halaan , small clams 2 big bundle malungay leaves, removed from stem 1 thumb sized ginger, cut into strips 1 head garlic, chopped 2 medium size onion, chopped 2-3 siling labuyo , chopped 4 cups coconut milk cooking oil salt Cooking procedure: Place clams in a plastic container with lid, cover with water and let sit for several hours to allow the clams to expel sand and discard sea water, change water frequently, wash and drain. In a skillet or wok sauté garlic, gi

Ginataang Halo-Halo is a Pinoy traditional dish that is almost forgotten by the younger generation especially in the City. This is because of the popularity of Western fast foods that have proliferated everywhere. When I was a kid I still remember this native merienda being served at birthday celebrations or any other special occasions in the province. Cooking this ginataang halo-halo at your home is fairly easy. Ingredients are easily available at both supermarkets and wet markets. Here is how o cooked it. Ingredients : 2 cups fresh langka, jack fruit meat, cut to pieces 2 large size kamote , sweet potato, cut into cubes 6 saba bananas, cut crosswise into pieces 6 medium size gabi , taro root, cut into cubes 250 grams ube , yam, cut into cubes 1 1/2 cup sago , tapioca balls, boiled 1 bowl bilo-bilo from 2 cups galapong , rice flour balls 4 cups thick coconut milk 2 cups sugar Cooking procedure: In a big sauce pan boil about 4 to 6 cups of

Pork and Chicken Curry . I first had this dish during the time when I was working in Makati, Pasong Tamo area we used to take our lunch at neighborhood karinderias on the area. The best seller of one the karinderia was the curry dish of mixed pork and chicken. The dish meat cuts are whole pork chops or chicken legs for easier servings. Each serving is a choice of either one. The blend of pork and chicken flavors is enhanced by the curry spices and coconut milk it was way better compared to the regular chicken curry . Here is the recipe and try it yourself to experience the difference Ingredients: 1/2 kilo pork chop 1/2 kilo chicken 1/2 head garlic, chopped 2 red bell pepper, julienne 2 thumb size ginger, cut into strips 1 medium size onion, chopped 2 small size potato, quartered 1 small size carrot, cut into wedges 2-3 stalk celery, sliced diagonally 1 small size sayote , sliced 3 c. coconut milk 1 c. coconut milk, pure 3 tbsp. curry powder 1/2 tsp. chi