Showing posts from May, 2010

Pinoy Style Char Kuey Teow

Char Kuey Teow is a popular stir fried rice noodles from Singapore and Malaysia. They are the mainstay of those equally popular hawker centers. Char kuey teow is made up of flat rice noodles stir fried with a choice of seafoods, but the main seafood ingredients are prawns or shrimp and clams called bloody cockles. Another important ingredient of char kuey teow is sambal belacan paste, it is a spicy hot paste made up of red chili and toasted krill or small shrimps. Do not worry we are not making one, sambal belacan is now readily available in most Asian stores. There are of course several versions of char kuey teow. They come in different hues of red to dark brown. Most of those stalls at hawker centers claim they have their own secret ingredients. During my working years of stay in Singapore char kuey teow was one of my favorite dish. The char kuey teow I remembered is a bit sweetish, I wanted it also hot and spicy so I used to add more sambal (it is always available as condiment) to …

Kalderetang Batangas, Batangas Kaldereta Recipe

Kalderatang Batangas, Batangas Kaldereta is a version of Pinoy kaldereta that do not use tomato sauce. As the name suggest this kaldereta recipe is very common in Batangas. The meat used is usually beef or goat then stewed with just chopped onions and garlic (a lot of it), generous amount of cheese is also used which make the sauce cheesy creamy. The choice of meat is first marinated in soy sauce and vinegar then sautéed with, again a lot of margarine, I used butter. Then the meat is stewed with the onions and garlic at moderate to low heat till very tender.

Now are you still looking for other kaldereta recipe, click the link list below to check our other kaldereta recipes in the archives.

Kalderetang Kambing
Kalderetang Kambing with Peanut Butter
Kalderetang Kambing, Traditional Kaldereta
Lamb Kaldereta, Batangas Kaldereta Style
Special Lamb Kalderata

Black Angus Beef Kaldereta
Kalderetang Baka with Peanut Butter and Oyster Sauce
Kalderetang Buntot ng Baka, Oxtail Kaldereta
Kalderetang Tadyan…

Stirfry Pork and Bok Choy with Black Bean Sauce

Stirfry Pork and Bok Choy with Black Bean Sauce is another quick stir fry dish that is easy to prepare. For this recipe I used pork loin or lomo wich are sliced thinly and diagonally. Pork loin is ideal for this recipe, it is tender and can be cooked quickly. For the vegetables I used bok choy or sometimes referred to as Chinese cabbage, bok choy is similar to pechay. For the black bean sauce I used those ready to use commercially bottled sauces that are available in most supermarkets. For the fermented black beans or tausi, it is usually available in Asian stores if you’re overseas.
250 gram pork loin, lomo, sliced diagonally 2 bunches bok choy, stalk cut into wedge, leaves cut across 2-3 stalks spring onions cut into 2” lengths 2 thumb size ginger, cut into thin strips 3-4 cloves garlic, minced 1-2 red chili, sliced diagonally 2 tbsp. soy sauce 1/4 cup black bean sauce 2 tbsp. fermented black beans, tausi, rinsed 2 tbsp. cornstarch ground pepper corn cooking oil

Cooking procedure:
In …

Braised Pork Belly, Pork Rasher

Braised Pork Belly, Pork Rasher. This is a simple Chinese style braised pork using pork belly or pork rasher braised with Chinese five spice powder or locally known as ngoyong. (Chinese five spice is made up of ground cinnamon, star anise, clove, fennel and pepper.) I also used galangal for this recipe but if its not available use ginger, it’s not an equal replacement but that will do. For best result the pork is slow cooked at medium to low heat till the pork skin turn to gelatine softness. To complete the dish hard boiled eggs is also added. Here is the recipe.


1/2  kilo pork belly, pork rasher
1 tsp. Chinese five spice
1 thumb size, galangal, sliced into slivers
1 head garlic, crushed
1/4 cup soy sauce
2 tbsp. oyster sauce
2 tbsp. sugar
1/2 tsp pepper powder
2 tbsp. cornstarch
4 hard boiled eggs

Cooking procedure:

If using pork belly cut into 2”X1” rectangles (rashers are pre-cut to this size). In a sauce pan put the pork and add 3 cups of water, add in the soy sauce, oy…

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Adobo sa Asin, Adobong Baboy sa Asin Recipe. This is my second version of this adobo dish. The first was simply called adobong puti. Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce.

I have to post this request in response to some readers query on how to cook adobo sa asin.

This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice.
1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt

Cooking procedure:

In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to simmer until all the liquid has evaporated and pork start to rend…

Garlic Shrimp, Gambas Al Ajillo Pinoy Style

Garlic Shrimp, Gambas Al Ajillo Pinoy Style. This recipe is based on the popular Spanish tapas or finger food. Shrimp are stir cooked with olive oil, a lot of garlic and flavoured with paprika and hot chili peppers and usually served with bread. For my Pinoy version I used butter instead of olive oil. Generally we Pinoys do not use olive oil in our kitchen so I thought why not use butter instead.

The dish is easy to prepare as previously mentioned the cooking method requires only the shrimp to be stir cooked with the aromatics used. It is however important the shrimp are not overcooked. Hot chili ingredients can always be adjusted to your preference. This can also be served in a sizzling plate. Here is my version of Garlic Shrimp, Gambas Al Ajillo, enjoy.


250 grams medium size shrimp, shelled
1 head garlic, minced
1-2 red chili, chopped
3-4 stalk Chinese parsley
1 tbsp. paprika
1/2 tsp. chili powder
2 tbsp. butter

Cooking procedure:

In a frying pan melt the butter then…

Tom Yum Goong, Hot and Sour Shrimp or Prawn Soup

Tom Yum Goong, Hot and Sour Shrimp or Prawn Soup another popular soup dish from Thailand. It is also slowly becoming popular to Pinoy especially those who have tried the dish not only in Thailand but in the neighbouring countries such as Singapore and Malaysia. Tom yum is a hot and spicy soup dish of either seafood or meat flavoured with fish sauce, kaffir lime leaves and juice, lemongrass and galangal. The dish is supposed to be really hot and spicy. But the amount of to tum yam chili paste can always be adjusted to ones hotness tolerance. I you are into real hot and spicy soup and have access to the ingredients why not try the recipe.


1/4 kilo medium size shrimp or prawn, shelled, deveined, reserve shell and head
1 cup fresh oyster mushroom
1 cup fresh button mushroom
2-3 tbsp tom yum chili paste
1 large size lime, juice extracted
4-6 pcs. kaffir lime leaves
1 thumb size galangal, sliced
2-3 pcs. red and green chili, sliced
3 tbsp. fish sauce
1 stalk lemongrass, sliced d…

Pinoy Garlic Mushroom

Pinoy Garlic Mushroom is another popular appetiser that is liked by most garlic loving Pinoys that frequent Gerry’s or Dencio’s restaurant. Garlic mushroom are served sizzling by these restaurants. This is a very quick and simple vegetarian dish. All that is needed is a lot of minced garlic and butter. For the aromatics a lot of kinchay or Chinese parsley. I would suggest that the button mushrooms used should be fresh. To make the dish just stir fry a lot of garlic and parsley in melted butter, do not brown the garlic just stir fry until fragrant . The mushrooms are then added and stir fry until it renders its own juices. If you are using bottled or canned mushrooms then it is necessary to add some water. If you love sizzling dishes then serve in a hotplate. Here is the recipe of my Pinoy Garlic Mushroom.


250 grams fresh button mushrooms
1 small bundle kinchay, Chinese parsley, minced
2 tbsp. minced garlic
2 tbsp. butter
salt and pepper

Cooking procedure:

In a frying pan melt the…

Chicken Teriyaki

Chicken Teriyaki. Teriyaki is one of the more popular methods of Japanese cooking it literally translate to glaze grilled or broiled. Fish is usually used in teriyaki but there are now several versions using meat. The sauce used for marinating and glazing is made up of sweet mixture of soy sauce, sake, mirin and sweetened with sugar or honey. For my version of chicken teriyaki I just used the commercially available teriyaki sauce which are readily available in most supermarket. It is also best to used deboned chicken tight and with skin on, the skin is also good for presentation. but you can always discard the skins if your into some kind of healthy eating. The chicken is first marinated in teriyaki sauce then pan broiled/seared in minimal oil to seal the juices in the chicken. It is then boiled and cooked with the marinade. The remaining cooking liquid is then reduce and thicken with some cornstarch and pour over the chicken. Here is the recipe.


1/2 kilo chicken thigh, sk…

Chicken Stirfry with Black Fungus in Black Bean Sauce

Chicken Stirfry with Black Fungus in Black Bean Sauce, this is my first stirfry recipe for chicken and it was good at the first time. In fact stirfries are easy and quick to prepare. For this chicken stirfry I added the pre-cut-strips black fungus which I still have a bag full of it. It could have been better if I have black fermented black beans or tausi but I could not find from the supermarkets in the neighbourhood. Instead I just used a bottled black bean sauce. I found some Chinese parsley so that makes the sitrfry dish nearly complete. For this recipe I used skinless chicken thigh fillet which for me is better than chicken breast. As I said the cooking is really quick, there is no worries sine the chicken I used are really fresh. Here is the recipe.


1/2 kilo chicken thigh fillet, cut into strips
1/2 cup black fungus, rehydrated, cut into strips
2 small size red/green bell pepper, cut into strips
4 cloves garlic, chopped
1 small size onion, chopped
2 thumb size ginger, cut …

Nilasing na Hipon

Nilasing na Hipon, is a dish made of shrimp marinated in gin and crispy fried, serve in a spicy vinegar garlic dip. As far as I can remember liquor is usually used for this dish is Ginebra Gin, locally coined stainless, bilog, quatro cantos ect. It is usually cooked as pulutan. The dish has now evolved into several versions using all kinds of liquor. The recipe call for any type gin but any type of liquor like brandy, whisky, beer and even wine can be used but of course the end result defends on what type of liquor used. Goog luck.


1/2 kilo medium size shrimp
1/2 cup gin
1 cup cornstarch
salt and pepper
cooking oil

Cooking procedure:

Wash and drain shrimps thoroughly. Cut whiskers and horn of each shrimp, keep the shell on. Using a sharp knife or a pair of scissor slit a long cut at the back through the shell and into the shrimp meat including the head and remove the intestine of each shrimp. Place the shrimp in a container with lid pour the gin toss and replace lid, chill …

Pinoy Callos

Pinoy Callos. Callos is another Spanish influenced dish made up of beef or ox tripe. Some version add also ox feet and knuckles or tail in addition to the tripe. For my version I used ox tripe and tail. When you are overseas it is difficult to find ox feet beside they take longer to cook. The ox tail is a good compromise since some also will not like the idea of eating ox feet. For the tripe I would suggest the bleach cleaned tripe that are available in supermarkets. The extra cost is compensated by the time and effort to clean and parboil fresh tripe bought from wet meat markets. It is also best that the tripe is already cut into strips before cooking this will also save cooking time to get them tender. In addition to the chorizo I also add bacon for that extra flavour and aroma. To add more meat I added cubed ham, I would not recommend using hotdog or sausage as the dish might end up like menudo. Here is my recipe of my version of Pinoy Callos.


1/2 kilo ox tripe, cut int…

Chicken Wings, Like Hooters

Chicken Wings, Like Hooters. Hooters is also known for their chicken wings beside their attractive waitresses clad in short orange shorts and white sleeveless shirt, Hooters Philippines is celebrating their 2nd aniversary. Forget about the Hooters Girls. Let’s try to replicate their breaded “Nearly Word Famous Chicken Wings”. It’s been some time when I tough I want to make breaded chicken wings Hooters style now here it is. Mind you this is not a healthy meal, but sometimes we have to enjoy this kind good food once in a while.
Hooters Phillipines
To make the Hooters chicken wings the wings has to be marinated with the mixture of chili powder, paprika powder, garlic powder salt and pepper for at least 4 hours or overnight. For the breading I just used cornstarch with a dash of salt and pepper. For the hot sauce it’s a mixture of butter and hot chili sauce, I used Tabasco. The quantity defends on how much hotness you can take. Just add more if you feel it’s not hot enough.

Spicy hot chicke…