Showing posts from March, 2009


Paklay is a popular dish from Mindanao and Visayas It is a made up of stewed pork or beef innards. There are countless versions which are dependant of locality and ingredients used from the soupy to an almost dry concoction. It is sometimes associated with the papaitan of the Ilocanos. Especially when beef innards is used. Paklay is popular as an accompaniment food on social drinking. I have tasted several version of paklay from some of my Visaya friends, and being a papaitan lover I also fell in love with it. However I have done searches in the net for the recipe of paklay but it has returned result of recipe that have come or copied from a single source. With my enthusiasm I ask some of my friends how to cook the dish instead, this my first attempt it’s a soupy version and it was good as expected. Ingredients: 1 cup pork belly, parboiled, sliced 1/2 cup pork kidney, parboiled, sliced 1/2 cup spleen and liver, parboiled, sliced 1/2 cup pork heart, parboiled, slice

Asado Bulalo, Beef Shank Asado

Asado Bulalo, Beef Shank Asado . Beef Shank to Pinoys is normally prepared as soup base dish called bulalo , beef shanks when slowly boiled till tender will result in a very rich soup dish fortified with the bone marrow. Of course beef shank or bulalo can be cooked in other ways, I have already posted several methods and have included the list below. Today I have tried another method and the resultant dish, superb. It’s a version of beef asado but instead of using beef brisket I have used saw cut beef shank. The recipe is simple, ingredients used are available in most Pinoy homes except for the hoisin sauce but that could be omitted if it’s not available. Star anise is enough to do the trick for the Chinese aroma required to the dish. Ingredients: 1 pc. bulalo , beef shank 1/2 cup soy sauce 2 tbsp. Hoisin sauce 1 head garlic, crushed 1 small piece onion, chopped 1 thumb size ginger, chrushed 1 pc. star anise 1 tbsp. peppercorn 1 tbsp. cornstarch 1 ts

KBL – Kadyos, Baboy at Langka

KBL is the acronym for Kadyos, Baboy at Langka the popular Ilongo boiled pork with pigeon peas soured with batwan fruit . I have made a of post related to this dish already ( click here ) using red bean as a substitute for that not so easy to find pigeon peas and sampalok sinigang mix as an alternative to batwan which is equally hard to find outside Negros. I have managed sourced the pigeon peas and its time to cook the pork leg at the fridge. KBL is one of the several Ilongo dishes I love. I have already talked about the dish on my previous related post in the past so I would just offer you the recipe which is basically similar. Here is how I cooked it. Ingredients: 1 small size  pata ng baboy , pork leg 1 cup pigeon peas 2 cups sliced unripe  langka,  jack fruit 1 tbsp.  sampalok sinigang  mix 1 medium size onion, quartered 2 medium size tomato, quartered 2 stalked tanglad, lemon grass salt Cooking procedure: Ask the butcher to saw cut pork

Crab con Kalabasa

I sometimes received recipes, suggestions or alternative ingredients and cooking methods to some of my recipe, and even photos cooked by readers. From now on I will be posting some of those recipes, so send me now a recipe of your favorite dish, including picture please indicate that you are willing to share the recipe and I will publish them here at OPC. Here’s one recipe send by Ansherina and avid reader, called Crab con Kalabasa , her version of ginataang alimasag with squash. She preferred that the squash should be mashed to form a thick creamy sauce for the dish. Sure enough the dish looks appealing with all that yellow and orange color of the dish. According to her it is definitely very yummy. Judging from her method of cooking and by the looks of the dish photo it’s sure is yummy. “ Ang una kong ginawa ay pinakuluan ko muna ang crabs at nilagyan ko ng asin, yung tamang timpla lang para magkaalat tapos kapag nakuluan or naluto na ay iset aside mo muna ang crabs. Igisa ang

Yang Chow Fried Rice

Yang Chow Fried Rice is a Chinese char siu (Chinese barbecue) flavored fried rice. Thin slices of roast pork are added to the stir fried rice with the usual scrambled eggs and vegetables. Chinese style fried rice are usually stir fried at high heat. Of course the roast pork which is the main ingredients for this fried rice would not be readily available to most Pinoy homes, not unless you live near the China town or near a Chinese restaurant that sell char siu. As substitute use commercial Chinese sauce that are sold at most supermarket. Lee Kum Kee S auces are the more popular brand in the market, their char siu sauce are available in bottles or in sachets. On my version of yang chow fried rice I substituted the Chinese roast pork with liempo cut pork marinated in char siu sauce and pan fried before slicing into thin pieces. Ideally the marinated pork should have been barbecued but I did not have the luxury of time and all I needed was just a cup of it. Another tip is to u