Showing posts from July, 2012

Deep Fryer Crispy Pata

Deep Fryer Crispy Pata. The electric deep fryer is an essential household kitchen appliance in every kitchen. It makes deep frying a lot easier and convenient, using the deep fryer instead of a regular frying pan for frying foods that create a lot of oil splashing is definitely safer. Deep frying crispy pata was always a very difficult task to most housewives. For these reasons most will not dare to cook crispy pata, for them it would be wiser to just buy crispy pata from a restaurant. Now if you have a deep fryer in your kitchen that you have been using only to fry your chips or fries and chicken or fish it’s time to fully utilise your deep fryer, why not try to cook a perfect crispy pata using your deep fryer.

Similar to the crispy pata recipe listed below, cooking crispy pata is a three stage cooking.

Crispy Pata
Boneless Crispy Pata
Turbo Crispy Pata

First the pork leg is pre-boiled with aromatic ingredients, and then chilled for a few hours before deep frying. For my deep fryer cri…

Turbo Crispy Pata

Turbo Crispy Pata. “Turbo” in Pinoy cooking refers to a dish cooked in turbo broiler, the most common is turbo chicken. On this post I want to share how to turbo cook crispy pata. This post is actually overdue, several readers have been asking if I had tried to cook crispy pata using the turbo broiler on my first crispy pata recipe a few years back. Click this link Crispy Pata, to see that post. If you are interested there is also a bonelsee version in the archives, click the link Boneless Crispy Pata to see that post.

Ok back to my Turbo Crispy Pata, the idea of cooking crispy pata using the turbo broiler is to drain out or at least reduce the fats. With turbo crispy pata we have a healthier version. However the turbo crispy pata would not have the usual crisp skin with moist and succulent meat of a traditionally deep fried crispy pata. At least it is easier to cook, you won’t be dealing with splashes of hot oil. Remember this was my first attempt, there are short comings and limitat…

Ginataang Sigarilyas, Gising Gising Style

Ginataang Sigarilyas, Gising Gising Style. We Pinoy just love vegetables cooked with coconut milk or ginataan. In fact the best Filipino vegetable dishes are usually those vegetables cooked with coconut milk. One such Pinoy vegetable cooked in coconut milk is Gising Gising. There are various version of this dish using string beans, kangkong ect., I even have a version using asparagus, check the link Asparagus with Coconut Milk, Pinoy Gising Gising Style if you want to see that post.

Today I want to share how I cooked a gising gising dish using sigarilyas. Sigarilyas or sigarillas are called winged beans for the information of those who are wandering what is the English word for sigarilyas. Cooking is basically the same with my previous gising gising recipes.

The only difference this time is I used ground meat, this way it will save you more time in cutting the meat ingredients into small pieces, in addition you get more flavour when using ground meat. Here is the recipe of my Ginataan…

Lamb Kaldereta, Batangas Kaldereta Style

Lamb Kaldereta, Batangas Kaldereta Style. Here is a Batangas style kaldereta or caldereta recipe that I want to share using lamb. I used lamb meat for the reason that I could not find a goat meat here in Australia. For the benefit of our non Pinoy readers caldereta is a Filipino spicy meat stew dish with Spanish influenceTraditionaly kaldereta resipes call for use of beef or goat meat, however any type of meat may be used in fact there are quite a number of kaldereta recipes in the archive, should you be interested to try different types of kaldereta just click the links below to sea each post.

Black Angus Beef Kaldereta
Kalderetang Buntot ng Baka, Oxtail Kaldereta
Kalderetang Turkey Wings
Kalderetang Bangus
Kalderetang Kambing, Traditional Kaldereta
Kalderetang Batangas
Pork Caldereta, Kalderetang Baboy
Special Beef Caldereta
Kalderetang Manok, Chicken Caldereta
Kalderetang Baka
Kalderetang Kambing

I prepared today’s Batangas kaldereta recipe based on comments and feedbacks from a similar Kal…

Ihaw Ihaw at Soderno @ Molito Lifestyle Center, Alabang

Ihaw Ihaw at Soderno @ Molito Lifestyle Center, Alabang. Some of the readers may already know about Mercato at Bonifacio Global City, now from the same organiser they put up a similar night market in the South, in Alabang to be specific called Soderno at Molito. The place is not new Soderno at Molito have been around for almost 8 months now. In fact the hype has now slow down, I have visited the place regularly on weekends when I was in Manila, I happen to reside in the South. During my several visits, it was evident that there were not many food choice, I have not seen those food kiosk and nightmarket vendors that were featured by food bloggers and lifestyle bloggers when Soderno at Molito was starting, perhaps there was no promotional even during my visits. Don’t get me wrong I just want to inform those who are planning to go there in the near future, I would suggest plan your visit only if there is an event going on. Not unless you are looking for a street food style ihaw ihaw whic…

Sinigang na Samaral

Sinigang na Samaral. In Tagalog Region it is called Samaral, in the Ilocos it is called malaga, in the Visayas it is danggit and in Mindanao kitong. Whatever you are in the Philippines the samaral or rabbit fish is one of the best fish in Pinoy cuisine. The fresh fish is best cooked as soup dish, and cooking sinigang style is what I made for these 3 pieces of medium sized samaral about a kilo I bought at Farmers Market in Cubao when I was on leave. There is no specific cooking method with fish sinigang, as long as you have the right vegetable ingredients and prepared souring ingredients then there is no question that your fish sinigang would not come out greate. The only thing to remember is samaral has disgusting innards, removing the guts would require a lot of cleaning and care not to the cut open the bile sack, if cleaning is not properly done you will end up with a bitter soup. As I mentioned there is no special method of cooking sinigang, today's sinigang is basically the sa…

Pinoy Beef Salpicao

Pinoy Beef Salpicao is now my third post of salpicao. On the archive I had a Pinoy versions of Tuna Salpicao and Pork Salpicao. Cooking is basically the same to my previous salpicao dish. I used beef tenderloin cut into large cubes and marinated with some garlic powder, freshly cracked pepper, paprika and Maggie Liquid Seasoning.

The marinated beef are then stir cooked and seared in batches. The chopped garlic should be fried separately, do not over fry or brown the garlic, just enough so the flavours is infused to the oil. The sauce consistency was thickened by the oyster sauce.

You may use margarine if you do not have butter. Here is the recipe of my Pinoy Beef Salpicao.


1 kilo beef tenderloin, cut into large cubes
3 to 4 cloves garlic, chopped
2 tbsp. Maggie Liquid Seasoning
2-3 tbsp. oyster sauce
2 tsp. cracked peppercorns
1 tsp. paprika
1 tbsp. garlic powder
2 tbsp. unsalted butter or margarine
salt to taste
cooking oil

Cooking procedure:

Place the beef in a big bowl a…

Clams with Kangkong in Chili and Black Bean Sauce

Clams with Kangkong in Chili and Black Bean Sauce. Once again I would like to share another original OPC recipe. Halaan and kangkong combination are always popular in Pinoy cuisine. Pnoys alsways cooked halaan with kankong most of the time.

Today I am sharing a new cooking method of halaan and kangkong aside from tinolang halaaanClams with Kangkong in Chili and Black Bean Sauce is a seafood shells and vegetables quick stir fried dish. For the sauce I just used a regular sweet chili sauce and tausi that are regular ingredients in Pinoy cooking.

Cooking is fairly simple, the secret is timing on adding the kangkong stalks and leaves at different times as the clams are being stir cooked to avoid over cooking the seafood. Here is the recipe of my Clams with Kangkong in Chili and Black Bean Sauce.


1 kilo clams, halaan
1 bundle kangkong, separate leave from stalks
1/2 cup black bean, tausi, drained
1 thumb size ginger, peeled cut into thin strips
1 small size onion, chopped