Showing posts from February, 2012

Winged Beans with Beef, Ginisang Sigarillas

Winged Beans with Beef, Ginisang Sigarillas. This dish is a personal favorite, winged beans or sigarillas goes well with beef. Whenever I cooked beef sinigang I always make it a point that one of the vegetables is winged beans. My winged beans with beef is similar to my string beans recipes in fact I do have a similar recipe using the combination of string bean and winged beans, ginisang sitaw at sigarillas.

Today I would like to share my winged beans with beef recipe. To make the dish I used ground beef sautéed with the winged beans, I like it with some broth so the dish is a soupy version. To complete the dish I also added some sinigang mix as souring ingredient as an alternative to fresh tamarind. Here is the recipe of my Winged Beans with Beef, Ginisang Sigarillas.


1/4 kilo ground beef
3 big bundles sigarillas, winged beans, trimmed, cut diagonally
1/2 head garlic, chopped
1 medium size onion, chopped
1 big size tomato, chopped
1/4 cup fish sauce
1 tbsp. sampaloc sini…

Seafood Chopsuey

Seafood Chopsuey. Chopsuey is an all-time Pinoy favorite, it is supposed to be a vegetable dish but we tend to overload it with non-vegetable ingredients. There are countless versions of the dish which again defends on each individual cooking methods and most of the time defends on available ingredients. In fact have several versions in the archives which worth a look if you are looking for something different chopsuey recipe.

Soupy Chopsuey
Pinoy Buko Chopsuey
Oriental Chopsuey
Vegetarian Chop Suey

Today to add another version I am sharing you a seafood version, there is nothing really especial about it except for the use of generous amount of seafood ingredients. Cooking is basically similar to my other chopsuey recipes. You may also adopt it to your favorite chopsuey cooking method. Here is the recipe of my Seafood Chopsuey.


150 grams medium size shrimp, shelled
150 grams squid, cut into rings
150 grams mussels par-boiled shell discarded
150 grams white fish fillet…

Prawns with Oyster Sauce

Prawns with Oyster Sauce. Here is a good stir fry recipe for prawns or large shrimp that is fairly easy and a never go wrong recipe. I have cooked a similar recipe before using a black bean sauce called Prawns with Black Bean Sauce. Now with the recipe today instead of using black bean sauce I used oyster sauce instead. As I mentioned making the dish is fairly simple it is a basic stirfry cooking method. Here is the recipe of my Prawns with Oyster Sauce.


1/2 kilo large to medium size prawns, shelled, deveined
1/4 cup oyster 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. corn starch
salt to taste
cooking oil

Cooking procedure:

In a wok sauté garlic, ginger and onion until fragrant. Add in the prawns and continue to stifry for 3 to 5 minutes or until color start to change to orange. Now add in the oyster sa…

Ginisang Corned Beef with Potato, Ginisang Carne Norte at Patatas

Ginisang Corned Beef with Potato, Ginisang Carne Norte at Patatas is one of the more popular breakfast dish for most Pinoy. It is also one of the favorite and regular breakfast meal in my home. Sautéed corned beef with potato is fairly easy to prepare even though my version require a 2 stage cooking method. There are usually two method of pre-cooking the potatoes for our sautéed corned beef with potato, the diced potato may either be pre-boiled or pre-fried either way they are both fine, but this version I pre-fried the potatoes.

For this recipe I used the Australian brand Hamper Corned Beef which is the better choice of more Pinoy here in Australia. Hamper Corned Beef is chunky similar to the Pinoy corned beef, it is also full of flavors which is maintained even the day after. Here is the recipe of my Ginisang Corned Beef with Potato, Ginisang Carne Norte at Patatas.


1 340g can corned beef
1 large size potato, skinned, diced, pre-fried
2 large size onion, cut into rings

Beef Spareribs Adobo with Oyster Sauce

Beef Spareribs Adobo with Oyster Sauce. I would like to share another beef adobo version that I made the other day. I seldom find beef spareribs at Woolworths Supermarket, the other day I was lucky there was a couple of 1kilo packs. That morning I was craving for adobo and the beef spare ribs would be ideal for beef adobo recipes that I wanted to try. I do have a beef adobo recipe on the archives but this time I would like to add oyster sauce to the recipe.

This is similar to my other adobo recipes but this is the first time I tried the recipe with beef. As I said cooking is basically the same with my adobo recipe, it is fairly easy and it does not require any frying. Here is the recipe of my Beef Spareribs Adobo with Oyster Sauce.


1 kilo beef spareribs, cut into serving pieces
1/2 head garlic, crushed
1/2 tbsp. peppercorns
1 thumb size ginger, sliced
2-3 bay leaf
1 stalk lemongrass trimmed, crushed
1/3 cup white vinegar
1/4 cup soy sauce
2-3 tbsp. oyster sauce
1 tbsp. brow…

Ginataang King Crabs, King Crabs in Coconut Milk

Ginataang King Crabs, King Crabs in Coconut Milk. King crabs are usually found in cold seas like the Alaskan king crabs. King crabs are sold in this part of the world frozen from Alaska. It’s been some time now that I am asking myself, how it would be, if these crabs are cooked as ginaatang the Pinoy way. Even thou the Alaskan king crabs are costly I bought half of the king crab which consist of half side of the crab’s legs, claw and body, this is to try to cook if myself with coconut milk.

Cooking was basically the same on how most Pinoy cook ginataang alimasag, I used pumpkin, eggplant and string bean for the vegetables. The king crab’s meats are firmer compared to the crabs that we are used to. Although the king crabs are meatier our local crabs are tastier probably the meat are soft and tasty. Here is the recipe of my Ginataang King Crab, King Crab in Coconut Milk should you want to try.


1 1/2 kilo, king crab
1/2 head garlic chopped
2 thumb size ginger, sliced
1 medium…

Sinigang na Kamto, Beef Flank Sinigang

Sinigang na Kamto, Beef Flank Sinigang. One of the best part of the cow is the beef flank it is the abdominal part of the cow made up of layers of abdomen muscles thin tendons and fats. To Pinoy who are familiar with this beef cut it is usually cook as soup dish. It is also the preferred beef cut for beef pares. The combinations of beef muscles tendons and fats texture and the beefy flavours from slow cooking the beef make a good soup like sinigang. This was one of the dish I purposely cooked during my last trip in Manila.

Cooking is basically the same to the usual beef sinigang. Similar to my other beef sinigang recipes the meat should be boiled till tender, or the meats start to fall apart but not overly cooked where the meat already disintegrate. For this sinigang I used the sinigang mixed for convenience but again you can always adopt to your preferred sinigang cooking method. Here is the recipe of my Sinigang na Kamto, Beef Flank Sinigang.


1 kilo beef flank, kamto, …