Showing posts from January, 2012

Kalderetang Buntot ng Baka, Oxtail Kaldereta

Kalderetang Buntot ng Baka, Oxtail Kaldereta. For those who are looking for an alternative cooking method of oxtail besides kare kare, I would like to share my version of oxtail kaldereta. This was the first time I cooked the dish. I did not deviate away from my usual kaldereta cooking method.

Now before I go further there are countless versions of kaldereta out there. Each version is defendant on one’s cooking preference, availability of ingredients and the type of meat used, ect.

For my kalderetang buntot ng baka I first pre-boiled the oxtail until just tender this takes 2 to 3 hours, boiling time defend on the quality of the oxtail. I also used Mama Sita’s Kaldereta Mix which was available, now if you have your own kaldereta cooking method go ahead and adopt it to this recipe. 

Here is the recipe of my Kalderetang Buntot ng Baka, Oxtail Kaldereta.

1 kilo oxtail cut crosswise into 2” length
4-6 pcs. bay leaf
1/2 tbsp. whole peppercorn
1/2 tbsp. crushed peppercorns
1/2 he…

Dinuguan with Fried Isaw

Dinuguan with Fried Isaw. I want to share this Ilokano inspired dinuguan version, dinuguan with fried isaw is almost similar to my crispy dinuguan, fried pork small intestine is used instead of lechon kawali or bagnet.

The crispy fried isaw is served as a topping to the separately cooked dinuguan, it may be pure dinuguan sauce only or a regular dinuguan may be used as a base sauce. Just be aware that the juices from the small intestine is sometimes bitter, this is however most of us Ilokanos prefer. Now for those who do not like it bitter then just rinse the intestine to remove the juices then pre-boil before frying. Should making chicharon bituka or chicharon bulaklak is too much then just buy it already cooked there are a lot of chicharon kiosk in almost all malls in Metro Manila. Here is the recipe of my Dinuguan with Fried Isaw.


1 kilo pre-boiled and crispy fried pork small intestine
1/2 kilo pre-boiled pork belly, cut into small cubes
1-1 1/2 litres fresh pork b…

Adobong Baby Pusit, Baby Squid Adobo

Adobong Baby Pusit, Baby Squid Adobo. Smaller squid or baby squid are best cooked adobo. I would suggest however that the innards are thoroughly flushed clean using running water. Do not discard the ink sac, this is the best part of squid adobo. Smaller squid are cooked whole with the head and tentacles in-tack. Cooking procedure is similar to my other adobong pusit recipe.

The squids are braised with vinegar, soy sauce and aromatics until tender and most of the liquid have evaporated and turns into sauce consistency, for added flavour some oil is also added. Here is the recipe of my Adobong Baby Pusit, Baby Squid Adobo.


1 kilo small size squid
1/2 head garlic, crushed
1 small size onion, chopped
1/3 cup vinegar
1/4 cup soy sauce
2 tbsp. peppercorns, crushed
3 pcs. bay leaf
2-3 tbsp. cooking oil

Cooking procedure:

To clean pusit, partially pull out the head and the innards will come out with it. Keep aside ink sack discard entrails. Remove the teeth and keep aside head…

Sardine in Tomato Sauce Omelet

Sardine in Tomato Sauce Omelet. I would like to share a quick breakfast sardine omelet, it is simple and easy to prepare. I have found that the best substitute for the Pinoy Ligo Sardine in Tomato Sauce is the John West Sardines, the tomato sauce in John West Sardines is similar to the Pinoy sardines but of course the quality of the fish used is much superior.

To make the dish requires no complicated process, just fry the beaten eggs and halfway during the cooking add in the sardines including the tomato sauce to form pizza looking sardine omelet.

Here is the recipe on my Sardine in Tomato Sauce Omelet.


4-6 eggs beaten
1 small (110g) canned sardines in tomato sauce
cooking oil

Cooking procedure:

Heat 2 to 3 tbsp. of cooking oil in a frying pan at low to medium heat. Pour the beaten egg, season with salt to taste and fry for about a minute or until it set slightly. Now arrange the sardines on top of the frying egg side by side and pour over the sauce. Cover the frying p…

Vivere Skyline Dinner

Vivere Skyline Dinner. Before I headed back to Australia the family had a change to have Al Fresco Dinner on Top of Alabang literally.The place is the Vivere Skylounge Restaurant and Bar located at the 31st floor of Vivere at the Richville Regency Suites, a 5-star service residence hotel located at Filinvest Alabang across Festival Super Mall.

Vivere at the Richville Regency Suites Skyway The Piano Bar
The Vivere Skylounge is an open air restaurant with a breathtaking view of the Laguna Bay and a view of Muntinlupa, Alabang and Paranaque along the Skyway. There is also an infinity pool that seems to be part of the Laguna Bay. It’s is a perfect place for a romantic dinner complete with live piano music.

Entree Salad The food choices are International and traditional Pinoy dishes. The food are not the best but they are affordable. I even forget the names of some of the food that we ordered. My attention was more on the great view which certainly impress first time dinners.

Chicken Satay …

Dinuguan Manok, Chicken Dinuguan

Dinuguan Manok, Chicken Dinuguan. By change I found frozen cooked chicken blood on the frozen meat section of South Supermarket in Filinvest Alabang. It’s the same supermarket that I usually go when I am looking for some traditional ingredients used in authentic Pinoy dishes. Their frozen meat and fish section is a goldmine of hard to find traditional Pinoy dish ingredients. Ever since I started OPC I wanted to make dinuguan manok using real chicken blood.

I was actually planning to buy live chicken until the time I found those frozen chicken blood at South Supermarket. The first time I had dinuguan na manok was decades back during on one of my job assignment in Tabaco, Albay. That was unforgettable dish and was planning to replicate it but I never have a change. Now after all those years I finally cook dinuguan manok.

My version of dinuguan na manok is similar in appearance, the way I remember it of course, the chicken blood sauce was not as smooth compared to pork blood, the reaso…

Adobong Asparagus

Adobong Asparagus. Most of the time when we are overseas we are always on the lookout at the vegetable counters of supermarkets for type of vegetables that are appropriate to a Pinoy dish. And most of the time it is not available especially when you are on a place where there are not many Asian residents. We end up substituting our vegetable on our Pinoy dishes or recipe for something similar vegetable and try to innovate.

Below are some Pinoy dishes on the archives where the vegetable ingredients are substituted with similar or alternative vegetable.

Adobong Choy Sum
Adobong Bok Choy
Guinataang Baboy with Artichoke
Guinataang Mungo
Mung Bean Soup with Bacon and Pork Chicharon
Pork and Spinach in Coconut Milk
Ginisang Mushroom and Spinach
Ginisang Bok Choy
Sautéed Hairy Melon

These time I try to substitute my Adobong Kangkong with asparagus, asparagus is readily available and reasonable priced outside Manila or overseas. For this versin of Adobong Asparagus I added generous quantity of pork, …

Salt and Pepper Grilled Squid

Salt and Pepper Grilled Squid. This my favorite inihaw na pusit version, the squid should be fresh, just seasoned with salt and cracked peppercorns and some kalamansi juice, let stand to marinate for at least 15 minutes before grilling. It is best grilled in hot charcoals but for this recipe I just used my electric grill. For better result I baste the squid with butter in between to add some flavors and to seal in the juices of the squid and avoid being dried up. This is how I normally asked how our order of grilled squid done whenever we dine out on Paluto sa Dampa atmosphere restaurant. Here is the recipe of my Salt and Pepper Grilled Squid.


1 kilo large squid, about 3 to 4 pieces
1/4 cup melted salted butter
juice from 3-4 pieces kalamansi
1 tbsp. cracked peppercorns
1 tbsp. salt
chopped spring onion for garnish

Cooking procedure:

To clean squid, pull out the head and the innards will come out with it. Discard entrails. Remove the teeth and keep aside head and tentacles.…

Castañas, Castanas, Roasted Chestnuts

Castañas, Castanas, Roasted Chestnuts. Roasted chestnut is one food indicator that Christmas is evident . The castanas photos on this post were taken last December 25, 2011, I could have posted it earlier but I wanted to first post dishes for the 2011 Celebration’s Recipe series. This castanas food trip post may be late but it is still relevant as I could still see them sold at Metro Manila’s Sidewalks, Supermarkets and Malls. I though the price would significantly drop down by now, but they have remained or just gone down few pesos per kilo after the Christmas Seasons, perhaps the price will remain till the Chinese New Year.

To those who do not know castanas or chestnuts are come from a chestnut tree. In the Philippines chestnuts are usually roasted in big woks with volcanic stones, the small stones and chestnuts are tossed together in the wok at high heat. The stones acts as heat conductor that evenly cook the chestnuts.

The chestnuts that are sold in the Philippines are the Chi…

Kinunot na Alimasag

Kinunot na Alimasag. This is the crab version on the Bicolano specialty dishKinunot na Pagi. To make the dish I used frozen flaked crab meat that is usually available in most supermarkets. Cooking is basically the same with the kinunot na pagi.

This is the first time I cooked the dish, there may be some other cooking method of cooking kinunot I hope some of our Bicolano readers will give some feedback on the dish. Here is the recipe of my version of Kinunot na Alimasag.


1/2 kilo flaked crab meat
2 bundles malunggay leaves, remove from stem
1 thumb size ginger, cut into thin strips
2 cups pure coconut milk
1/2 head garlic, crushed
1 medium size onion, chopped
1-2 pcs. siling labuyo or siling haba, chopped
2-3 pcs. siling haba
1/4 cup vinegar
1-2 pcs. bay leaf
1 tbsp. cracked peppercorn

Cooking procedure:

In a sauce pan pour 1 cup of the coconut milk, add in 1 1/2 to 2 cups of water, add in the peppercorn, bay leaf, garlic, onion and ginger, let boil and simmer stirring …