Showing posts from June, 2011

Sardinas at Sayote

Sardinas at Sayote, lean times or not this vegetable and canned sardines combination is one of affordable and healthy dish that most Pinoy loves. This dish is so popular because of the abundance of sayote in the Philippines and of course the lowly canned sardines that are affordable to the masses. With my recent trip to the Asian store near my place I just can’t resist picking up a couple of sayote which I know it is best paired with the Ligo canned sardines in tomato sauce with chili that

I have already tacked in in my shopping basket. Cooking the dish is dead simple, I do not want to elaborate further any one can cook it. Here is the recipe of this super delish Sardinas at Sayote for the benefit of those who are learning to cook.


1 small can canned Ligo sardines in tomato sauce with chili
2 medium size sayote, peeled, cut into strips
1 medium size tomato, chopped
1 small size onion, sliced
2-3 cloves garlic, chopped
1/4 cup fish sauce
cooking oil

Cooking procedure:


Pansit Puti, Pancit Puti

Pansit Puti, Pancit Puti. At last I have manage to cook pancit puti, this version of noodle have been on my to-cook list for some time now. Pancit puti is a type of Pinoy noodle dish, usualy bihon and/or sotanghon noodles that is cooked without the use of soy sauce. For this reason sometimes, especially when the noodles are just soaked with plain water lacks flavours.
Most who cook the dish use sodium glutamate or other similar seasonings for added flavour. As you may have noticed by now I do not use chemical flavourings on most of my recipes, I have used liquid and cube seasoning on few of my recipes which are really required but other than that I refrain from using chemical seasonings.
For my version of pancit puti I did not soak the noodles with water. All I did was rinse it with water and cook it with the broth from pre-boiling the shrimp and meat ingredients, this way the noodles will absorb the flavours of the broth. The best is make a broth from boiling 1/2 kilo chicken with bone…

Cheesy Pineapple Chicken, Pininyahang Manok with Cheese

Cheesy Pineapple Chicken, Pininyahang Manok with Cheese. One of the most visited OPC recipe is my version of pininyahang manok, it is one of the first recipe publish when this blog was starting. The photo might not be as good but I assure you that was one of the best recipes that I had. Today I am sharing a cheesy version that I have cooked from scratch.

The dish was inspired by a cheesy chicken dish I had recently. Most us Pinoy today love cheese and we have learned how to integrate it in to our cooking we do have a lot of cheesy Pinoy dishes that we love and example is our kaldereta. There are some version of pineapple chicken out there but I had said I cook it from scratch and of course base on our favorite pininyahang manok. Here is the recipe of another innovative dish, Cheesy Pineapple Chicken, Pininyahang Manok with Cheese.


1/2 kilo boneless and skinless chicken thigh, cut into serving pieces
2 small size potato, peeled, cut into wedges
1 small size carrot, peeled, …

Asadong Pork Giniling with Quail Egg and Mushroom

Asadong Pork Giniling with Quail Egg and Mushroom. If you are looking for an alternative cooking method of the karinderia style giniling then you are on the right page. The dish is easy to cook, requires minimal ingredients and obviously quick to prepare. The time it takes to cook the ground pork depends on how long you want it to be braised. For this recipe I added quail eggs and button mushrooms. Some vegetables like green beans or snow peas may also be added but do not be tempted to add excessively. Here is the recipe of my Asadong Pork Giniling with Quail Egg and Mushroom.


1/2 kilo ground pork
1 can canned quail eggs
1 big can canned button mushroom, cut in half
2-3 cloves garlic, chopped
1 small size onion, chopped
1/2 cup soy sauce
2-3 pieces star anise
2-3 pieces bay leaf
3-4 stalk spring onion, chopped
1-2 tbsp. sugar
1/4 cup cornstarch
salt and pepper
cooking oil

Cooking procedure:

In a sauce pan sauté garlic and onion until fragrant. Stir in the ground pork and c…

Ginataang Sitaw, String Beans in Coconut Milk

Ginataang Sitaw, String Beans in Coconut Milk is an adaptation from the usual vegetable with coconut milk ginataang sitaw at kalabasa without the kalabasa. There are two reason that I did not use kalabasa, first I forgot to buy pumpkin and second I would like to share that using string beans alone in a vegetable ginataang is equally delicious. Cooking is of course basically the same with my other ginataang vegetable dishes.

I would like to emphasize that the string beans should not be overcooked and it is the same with other vegetables. I have used generous amount of pork on this dish and I would suggest the same and you could not go wrong, the resultant dish would be as good. Here is the recipe of my Ginataang Sitaw, String Beans in Coconut Milk.


250 grams pork belly, boiled, cut into strips
1 large size string beans, trimmed, cut into 2” lengths
1 can canned coconut cream
2-3 cloves garlic, chopped
1 small size onion, chopped
1 thumb size ginger, sliced
1-2 tbsp. bagoong…

Sarciadong Isda with Ampalaya and Tausi

Sarciadong Isda with Ampalaya and Tausi is one of my favourite version of fish sarciado. Adding the bitter ampalaya to a fish sarciado may be unusual to most but to a true blooded Ilocano this is one delish dish. For this recipe I used yellow fin bream fish that are abundant here in Australia, this may be substituted with any similar white flesh fish or even tilapia.

For the ampalaya I used the Thailand variety which is less bitter compared to the native ampalaya that is normally use in our pinakbet. Cooking is basically the same with the usual sarciadong isda. The secret is to add in the fried fish to the simmering onion and tomato to let the juices sip in to the fish meat. Here is the recipe of my Sarciadong Isda with Ampalaya and Tausi.


1 medium size yellow fin bream or any similar white flesh fish.
1 small size ampalaya, deseeded, sliced crosswise
2-3 cloves garlic, chopped
1 large size tomato, chopped
1 medium size onion, chopped
2-3 eggs, beaten
2-3 tbsp. tausi, ferm…

Pinoy Pork Salpicao

Pinoy Pork Salpicao. Salpicao is a popular dish that has been around for some time now. The beef version is served mostly at good Restaurant Bars in Metro Manila. There are countless cooking method of this dish that are basically based on available ingredients and one’s cooking preference. I would like to share my pork version and some tips on how to cook a delicious Pork Salpicao Pinoy style. Here’s how I cooked it, I used pork tenderloin, select a small size enough for cooking in one batch. If you require more servings then cook in batches. Now the pork tenderloin should be dry, pat dry using paper kitchen towels if required then cut in large cube serving pieces.

Marinate the pork in some garlic powder, freshly cracked pepper, paprika and Maggie Liquid Seasoning for about 10 to 15 minutes. I would not recommend using or adding the salt for now, remember the liquid seasoning is already salty and we are also adding some oyster sauce. I did not use any soy sauce, I like my salpicao gol…

Pinoy Steamed Broiled Squid, Inihaw na Pusit

Pinoy Steamed Broiled Squid, Inihaw na Pusit. Broiled wrapped in aluminium foil is one of the popular Pinoy cooking method of fish we simply call it inihaw, see my previous inihaw na bangus post. Today I adopted this cooking method using squid. To make the dish I just wrapped all the whole cleaned squids with all the other ingredients in aluminium foil, seal the aluminium wrapping to trap the juices to steamed and cook the squids, do not bother stuffing the squids with the chopped onion and tomato, it will produce results as to stuffing.

I just broil the package in open charcoal grill for 10 to 15 minutes and it’s done. Alternately it can be broiled inside the oven or using a hotplate. Here is thye recipe of my Pinoy Steamed Broiled Squid, Inihaw na Pusit.

1/2 kilo large size squid, clean and innards removed
1 large size onion, chopped
2 medium size tomato chopped
1/2 lemon or lime, sliced
1/2 lemon or lime, juice extracted
1 chili, chopped
1 thumb size ginger, cut into th…

Braised Pork Belly and Quail Egg, Asadong Liempo at Itlog ng Pugo

Braised Pork Belly and Quail Egg, Asadong Liempo at Itlog ng Pugo. I have been craving for this kind of dish for some time now. I just love the combination of flavors of braised egg and braised fatty pork. I know that pork belly are not the healthiest part of pork, and it is also made more sinful with the combination of whole eggs. Well it does not hurt much if we want to satisfy our cravings once in a while. Pork asado is one of my easiest dish to prepare, I do not usually sauté or sear my my asado or braised recipe. I would just put all the ingredients and let it simmer and slow cooked until the meat are so tender that it actually melts in your mouth.

For this recipe I used pork belly and for the eggs instead of the usual chicken egg I used quail egg. Here is the recipe of my Braised Pork Belly and Quail Egg, Asadong Liempo at Itlog ng Pugo.


1/2 kilo pork belly, cut into large cubes
14 quail egg, hard boiled
2-3 pieces star anise
1/3 cup soy sauce
1-2 tbsp. sugar
2 tsp. …