Showing posts from November, 2011

Prawns with Black Bean Sauce

Prawns with Black Bean Sauce. I want to share a delicious easy cooking method for prawns or large shrimps. I used large prawns for this recipe but medium to large shrimp would also do the job. For the black bean sauce I just used those bottled black bean sauce sold on most supermarket. They are convenient instead of the usual canned fermented black beans or tausi. If you don’t have access to the bottled black bean sauce the Pinoy tausi can also be used, just mash the fermented black bean then sauté it together with the garlic, ginger and onions. Cooking is fairly simple, the dish is just another version of stir-fry dish. Here is the recipe of my Prawns with Black Bean Sauce.


1/2 kilo large to medium size prawns, shelled, deveined
1/4 cup black bean sauce
2-3 cloves garlic, chopped
1 medium onion, chopped
2 thumb size ginger, cut into thin strips
3-4 stalks leeks or large spring onions, cut into diagonal sections
2 small size bell pepper, cut into strips
1-2 tbsp. oyster sa…

Tokwa’t Pinakurat, Firm Tofu with Pinakurat Vinegar

Tokwa’t Pinakurat, Firm Tofu with Pinakurat Vinegar. Ok may be this do not require a recipe, all that I have done was to fry slices of firm tofu, cut into cubes then served with pinakurat. Pinakurat is a versatile condiment that can be used in Pinoy cooking with some imagination the use of pinakurat in Pinoy food is limitless. My Pork Adobo sa Pinakurat was a hit everyone loves it especially those who like spicy foods. 

This is my first time to use pinakurat with tokwa, I am sure it is great also with tokwa’t baboy or any tokwa combination below.
Other Tokwa Recipes; 

Tokwa’t Talong
Tokwa't Baboy, Pork and Tofu
Tokwa't Isda, Fish and Tofu
Tokwa't Baka, Beef and Tofu
Tokwa’t Manok
Crispy Tokwa’t Baboy, Crispy Fried Pork with Tofu

As I said the use of pinakurat in Pinoy cooking is limitless, any Pinoy food that you could think or have tried with pinakurat please do share with us. Here is the recipe on how I made my Tokwa’t Pinakurat, Firm Tofu with Pinakurat Vinegar.

Pork Adobo with Chunky Chicken Liver Sauce

Pork Adobo with Chunky Chicken Liver Sauce is another innovative dish that I want to share. This adobo recipe is rich in sauce with chunky chicken liver. This dish will not only make you drool it is so tasty that literally make you eat more rice. The tasty chicken liver bits in the adobo sauce gives texture which was so good with piping hot rice. It was even better a day after.

Cooking this adobo version is fairly easy just put all the ingredients in a saucepan. There is no especial cooking procedure, just cut or dice the chicken liver into small pieces, it will then disintegrate as it cooks with the pork. Here is the recipe of my Pork Adobo with Chunky Chicken Liver Sauce.


1 kilo pork belly cut into large cubes
1/2 kilo chicken liver diced or cut into small pieces
1/2 head garlic, crushed
1/2 cup vinegar
1/4 cup soy sauce
2 tbsp. brown sugar
3-5 pcs. bay leaf
3-5 dried red chili
1 tsp. peppercorns, crushed

Cooking procedure:

In a thick sauce pan put all the ingredient…

T-Bone Steak with Mushroom and Oyster Sauce

T-Bone Steak with Mushroom and Oyster Sauce. For a while I have been thinking if my T-Bone Steak with Mushroom Gravy could be tweaked to have the dish closer to the Pinoy palate. The dish is already prepared Pinoy style but some of the ingredients may not be available in some Pinoy households. These steak dishes obviously are cooked or served with sauce or gravy. We Pinoy just love our food with gravy, we like to top it on our rice an example is the fried chicken we have to have it with a lot of gravy to match with our rice. This is been very common sight on fried chicken fast food restaurants, a customer could order a single piece of chicken with extra rice or two and several trips to the gravy station.

Ok back to my T-Bone Steak with Mushroom and Oyster Sauce. I wanted to use ingredients that are available in to most Pinoy, the T-Bone steak may be to much but use pork chop instead. Perhaps I could make another post in the future on a pork chop version using canned button mushroom…

Chicken Igado

Chicken Igado. Some of OPC’s readers are asking if igado can be cooked using chicken instead of the usual pork. Today I tried to cook igado using chicken gizzard, liver, hearth and breast, the result was a great my chicken igado was comparable to the pork igado version.

To make the dish I used equal parts of chickengizzard, liver and breast. Cooking is basically the same with my pork igado except that I have to parboil the gizzards which requires more cooking time to make it tender.

Please check also our other versions of Igado:
Igado with Pineapple and Mushroom
Igado the Day After
Igado with Isaw
Igado with Olives
Beef Igado
Dinaldalem, Pork Liver in Vinegar and Soy Sauce

To those who have been asking for a chicken version of igado here it is the recipe of my Chiken Igado.

1/2 kilo chicken breast, cut into strips
1/2 kilo chicken gizzard, boiled, sliced into strips
1/2 kilo chicken liver and hearth, sliced into strips
3/4 cup canned chickpeas
3/4 cup canned green peas
1/2 cu…

Duck Breast Adobo, Adobong Pato

Duck Breast Adobo, Adobong Pato. Out of curiosity the other night I bought a pack of duck breast. All this time I have been wondering how duck breast would taste like when cooked adobo the Pinoy way. The duck breasts are kind of red meat and have thick skin and which I thought would be good cooked adobo style. I know duck meat would taste gamey so I intentionally cooked it with extra aromatics. I originally planned to cooked it with the combination of pork but then that would masked the true taste of the duck so I opted to cooked it without the pork.

Other than the extra aromatics I tried to sticked to the basic traditional cooking method of adobo, I just throw all in the ingredients in the pot let it braised till most of the liquid has evaporated and formed into and oily sauce. Because of the extra thick skin of the duck a lot of oil was rendered, which resulted discarding all the extra duck oil.

The final product was great, it is a little gamey as expected may be taste more like a …

Escabeche, Escabecheng Barramundi

Escabeche, Escabecheng Barramundi. This is my second recipe of barramundi a fish that is very common here in Australia. The first recipe was sinanglay na barramundi was one of OPC’s best innovative recipe. Now if you are trying to find some good Pinoy way of cooking the fish I would like to share a simple and easy one, Escabeche Pinoy Style.

The Pinoy escabeche is basically sweet and sour using the simplest ingredients. For the souring ingredient we just use vinegar, for sweetness of course just sugar and some soy sauce a very common ingredient in Pinoy cooking for added saltines. For the aromatics just ginger, garlic and onions, the basic aromatic ingredients for most Pinoy households.

The additions of some colourful ingredients is even an options like bell pepper, carrots spring opinions. The truth is any firm flesh fish may be used like salmon ect. Here is the recipe of my Escabeche, Escabecheng Barramundi.


1 kilo sliced barramundi, scaled cut to desired size
2-3 …

Halabos na Hipon o Sugpo, Steamed Shrimp or Prawns

Halabos na Hipon o Sugpo, Steamed Shrimp or Prawns. To most Pinoy, one of the best way to prepare fresh shrimps or prawns is halabos or steamed. The fresh shrimps or prawns steamed in its own juices with minimal aromatics, these may be some crushed garlic and or ginger or just little salt. Steaming the shrimps or prawns with its own juices retains the natural sweetness and freshness of the seafood.

The steamed shrimps or prawns are eaten with bare hands and served in a simple vinegar dip with crushed garlic and some birds eye chili. A reasonable sized shrimps are rather expensive to most Pinoy, but whenever there are some family occasions the cost won’t deter us from enjoying freshly steamed shrimps.
This morning I got some fresh large shrimp from Coles Supermarket, it deed cost some dollars but what the heck we have as I said satisfy our cravings once in a while.

To cooked may halabos or steamed shrimps the whiskers and thorn shall be trimmed although it can be cooked as it is I do n…

Dahon a Gourmet Tea Lounge in Melbourne

Dahon a Gourmet Tea Lounge in Melbourne. Looking for a Pilipino restaurant in Australia? And I mean a truly good one. During my more than a year stay in Australia I have already visited almost all the major Australian Cities except Darwin. I also have traveled to some of the mining, coal, oil and gas outbacks. I travelled a lot because that is the nature of my work. During those travels to this date I am still searching for Pilipino restaurants in Australia, and I think that is what every Pinoy in Australia have been looking for, or I may not be looking hard please correct me if I am wrong. To those who have been in Australia for some time or have been here for good please do share if you know some good Pilipino restaurant in Australia or at your location in particular.

Finally I have found and visited one Pilipino restaurant in Melbourne and I may check the second one sometime this week. Yesterday it was my free day so I took long taxi drive to Melbourne to this restaurant simply ca…