Showing posts from April, 2012

Pork Chop with Mushroom and Oyster Sauce

Porkchop with Mushroom and Oyster Sauce . This is the pork version of a similar dish T-bone Steak with Mushroom and Oyster Sauce that was posted a few months back. As I have mentioned on that post I have to make a porkchop version and using canned button mushroom instead of fresh mushrooms . Pinoy would rather use canned musroom which is readily available instead of the pricey fresh ones. Cooking is similar to the beef version which involved to stages of cooking, pre-frying the porkchops then cooking it with the sauce. Oyster sauce in Pinoy cooking has now become one of the must have in Pinoy kitchen for the reasons that oyster sauce could be used to most Pinoy dishes from the usual pansit to braised meat. You won’t go wrong with oyster sauce just be reminded that some of the oyster sauce in the market are very salty. Here is the recipe of my Porkchop with Mushroom and Oyster Sauce . Ingredients: 4-6 pcs. pork chops 2 big cans, button mushroom, sliced 1/3 cu

Gising Gising, Spicy Green Beans with Coconut Milk

Gising Gising, Spicy Green Beans with Coconut Milk . Gising gising is one of the more popular vegetable ginataan dish in most Filipino restaurants . I have no idea where the dish originated and I would not assume also that it came from Bicol or Pampanga . The name gising-gising literely translates to wakeup-wakeup, it has been told that because gising gising is spicy hot it awakens your senses. Gising gising has become popular to most Pinoy who loves spicy ginataang dishes . There are several versions of the dish which are based on type of vegetables used. In fact I have already a  gising gising  version using asparagus in the archives called  Asparagus with Coconut Milk, Pinoy Gising Gising Style . For my  gising gising green beans version  I used the green beans produced locally here in  Australia , as an alternative to the  Baguio beans  variety. I have also used generous amount of  bottled spicy bagoong alamang  which is always available here on most  Pinoy  or  Asian

Pork Stroganoff

Pork Stroganoff . This is my pork version of the classic beef stroganoff . This is also the first time that I have cooked the dish, the recipe was based on my beef stroganoff dish that uses beer as an alternative to the wine ingredient. It is important to use tender pork cut  like  pork loin  or other tender pork part, I used  pork scotch fillets  cut into thin strips. Use fresh pork since the dish is basically stir fry. For the beer I just used light lager nothing special. To make the dish requires two stages of cooking. The  marinated pork strips  was stir fried in batches then cooked with the sauce. Here is the recipe of my version of  Pork Stroganoff . Ingredients: 500 grams pork loin or scotch fillets, cut into large strips 200 grams fresh button mushrooms slices 250 grams sour cream 1 small onion, chopped 1/2 cup beer 1/4 cup soy sauce 3 tbsp. butter 1/2 cup corn starch 3 tbsp. dried flake parsley 1-2 tsp. paprika salt and pepper cooking oil Cookin

Black Angus Beef Kaldereta

Black Angus Beef Kaldereta . Kaldereta have been always a special dish to Pinoys , when would be the most appropriate time to enjoy a good kaldereta beside Christmas and Fiestas ? After a week of abstinence of meat on Easter Sunday I cooked a special version of kaldereta using Black Angus beef . I could have used a regular beef but for reasons that I have wanted to make a kaldereta dish using Black Angus for some time now and I decided this is the right time given the significance of Easter Sunday. For this Black Angus kaldereta version I made it a point that it is a kaldereta with rich sauce overload. I have used extra quantities of onion, pickled relish, liver paste and cheddar cheese to make a creamy rich sauce . Here is the recipe of my Black Angus Beef Kaldereta . Ingredients: 1 kilo Black Angus beef blade/chuck, cut into large cubes 2-3 medium side potato, peeled quartered 1 large size carrot, peeled, cut into wedges 1/2 head garlic, chopped 3 large size

Canned Salmon Paksiw Style

Canned Salmon Paksiw Style. Today being a Holy Friday I would like to share a very simple but distinctly Pinoy canned salmon recipe . The recipe is down to earth simple, can be prepared and cooked in less than 10 minutes.  The cooking method is basically similar to cooking a regular  fish paksiw  dish, the only difference is the vinegar should be cooked before adding the  canned salmon . Now if you have not gone to the market today or find the price of fish unreasonably expensive this  Lenten Season , Canned Salmon Paksiw Style  is a perfect dish for this day of abstaining. Here is the recipe of   Canned Salmon Paksiw Style . Ingredients: 2 big cans Saba canned salmon, drained 2-3 clove garlic, crushed 2-3 thumb size ginger, peeled, cut into strips 1 small size onion, peeled, sliced 1/2 tsp. cracked peppercorns 1/4 cup vinegar or 2-3 tbsp sampalok sinigang mix salt Cooking procedure: In a medium size sauce pan bring to a boil 1/2 cup of water then add

Tinolang Halaan with Kangkong

Tinolang Halaan with Kangkong is no different from my previous post of clam with ginger soup dish. In the archives I have several clam soup dish, click the links below if you want to see them. Tinolang Halaan Tinolang Halaan with Sotanghon Clam and Corn in Ginger Soup Most of you may already know that kangkong is the usual vegetable used with tinolang halaan , but I wanted to post the recipe for the benefit of those who are still learning how to cook. Here is the recipe of how I cooked my Tinolang Halaan with Kangkong . Ingredients: 1 kilo halaan, clams 1-2 thumb size ginger, sliced into strips 1/2 head garlic, chopped 1 medium size onion, sliced 1 bundle kangkong tops, trimmed 2-3 pieces long green chili cooking oil Cooking procedure: Wash clams and place in a bowl, cover with water and let sit in for several hours to allow the clams to expel dirt and discard water, wash and drain. In a wok or pan sauté garlic, ginger and onion. Pour 1 cup water and bri