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Showing posts from September, 2012

Pork Humba with Pineapple

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Pork Humba with Pineapple is not new, in fact there are a lot of humba with pineapple recipes in the net. Today I want to share my version of pork humba with pineapple. Ingredients for these recipes are readily available in most supermarkets if you are overseas, except perhaps the fermented black beans or tausi but it is usually available in most Asian store if there is one in your location.

My version of pork humba with pineapple is basically the same with my previous humba recipes and adobo recipes on the archives, the only difference is the addition of pineapple, just click the links below to see those previous humba dish and some of adobo dish post.
Pork Adobo with Garbanzos
Adobong Pork Chop
Pork Adobo with Coca Cola
Pork Adobo with Olives
Spicy Adobong Isaw, Dry and Spicy
Adobong Isaw, Adobong Bituka
Pork Adobo sa Pinakurat
Pork Adobo with Pineapple
Bohol Adobo?
Humba, Adobong Bisaya
Humba Pork Pata with Saba
Pork and Mushroom Adobo
Ground Pork Adobo with Quail Eggs
Adobong Puti, No Soy Sauce…

Beef and Capsicum Stirfry, Beef and Bell Pepper Stirfry

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Beef and Capsicum Stirfry, Beef and Bell Pepper Stirfry. Here is a quick colorful beef dish that that fairly easy to make. It is best served with rice and sometimes over noodles. I would suggest use a good cut of beef, use tenderloin if you have the budget otherwise use sirloin. For this recipe I used sirloin steaks. For the bell pepper for a colorfull appeal I have used the combination of green, red and yellow variety. To make the dish the beef cut into thin strips is marinated with some soy sauce, some sugar and corn flour. The beef should be stir cook separately in batches from the vegies before finally stir cook together for to blend the flavors. The cooking method is basically the same with my other stirfry recipe below should you are looking for other stirfry recipes.

Beef with Bok Choy in Oyster Sauce
Beef Stirfry in Dark Soy Sauce and Lemon
Beef and Broccoli Stirfry
Beef and Ampalaya with Black Beans
Bistek Stir Fry
Beef and Broccoli With Oyster Sauce
Imbaliktad a Baka, Ilokano Stirf…

Oven Grilled Liempo, Pinoy Barbecue Style

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Oven Grilled Liempo, Pinoy Barbecue Style.Grilled pork belly or inihaw na liempo always make most Pinoy drool, the pork belly is usually marinated with soy souce and kalamansi juice with some garlic some time sugar is also used in the marinade to those who want their grilled liempo some touch of sweetness. In fact I have a have a post of grilled liempo using charcoals in the archives, just click the link if you want to see the recipes.

 For this recipe I used basically the usual Pinoy soy sauce and kalamansi barbecue marinade. However instead of grilling it on charcoals I just use the oven to grill the pork belly. Here is the recipe of my Oven Grilled Liempo, Pinoy Barbecue Style.

Ingredients:

1 kilo pork liempo, belly, cut into 1/2” thick strips
1/2 cup soy sauce
1/4 cup kalamansi juice
1 tsp. sugar

Cooking procedure:



Wash pork belly, remove any traces of blood and drain. Marinate with soy sauce, kalamansi and sugar for 3 hours or overnight. Pre heat the oven at 250°C when the oven is …

Fish with Black Bean Sauce Stirfry

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Fish with Black Bean Sauce Stirfry is one of my favorite fish stirfry dish. There are countless variations of this fish stirfry dish which depends on available ingredients. In fact I have on the archives a similar fish stirfry dishFish and Tofu with Tausi, as the name suggest I used fermented black beans instead of black bean sauce, I also added some fried tofu as an extender and for added variety. You may use any white fish fillet, for best result use a firm fish fillet. Cooking is a bit complicated because it involves combinations of cooking process. Firstly the fish pieces coated with cornstarch are deep fried or at least fried so the cornstarch will seal in the juices of the fish. The vegetables are also stir cook separately for best results. Here is the recipe of another version of my Fish with Black Bean Sauce Stirfry.



Ingredients:

1 kilo white fish fillet, cut into serving pieces
1/4 cup black bean sauce
1/4 cup oyster sauce
2 tbsp. cup hoisin sauce
2-3 cloves garlic, finely ch…

Grilled Pork Chop Pinoy Barbecue Style

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Grilled Pork Chop Pinoy Barbecue Style. The marinade of Pinoy style barbecue uses fizzy soda drink either sprite or 7Up mixed with soy sauce, some sugar and a lot of garlic. The not so secret ingredient is the banana ketchup which add sweetness to the meat. The dye from the banana ketchup makes the meat reddish. Barbecue to most Pinoy is associated to the Street FoodPork BBQ, in skewers. Pinoy just love it, is so common and available no matter where you belong in the Filipino society, from the not so hygienic street food peddlers to the food courts and fastfood chains and to the more expensive specialty restaurants served with the equally popular Pinoy Java rice. I do have several recipes of the Pinoy BBQ in the archives just click the link below should you want to see the post.

Oven Grilled Liempo, Pinoy Barbecue Style
Inihaw na Liempo, Pork Belly BBQ
Pinoy Pork Barbecue on Stick
Country Style Pork Ribs, Pinoy Style
Baby Back Ribs, Pinoy Style
Pinoy Baked BBQ Pork Ribs
Pork Barbecue, Pork …

Chicken Sarciado, Sarciadong Manok, Kinamatisang Manok

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Chicken Sarciado, Sarciadong Manok, Kinamatisang Manok. Not long ago I made a similar Pinoy dish using pork called Sarciadong Baboy or Kinamatisang Baboy. That was an innovative recipe although some of you may have heard, tasted or even cooked a similar dish, it is innovative because I have made the recipe from scratch base on my colleague throw everything in the pot cooking method.


That dish was a winner, it did came out really delicious just for the information of those who have not tried the recipe. Today I cooked a chicken version which came out equally great or even better. Cooking the dish is basically similar with the pork version.


Here is the recipe of the chicken version of my Pinoy sarciado dishChicken Sarciado, Sarciadong Manok, Kinamatisang Manok.

Ingredients:

1 kilo chicken, bone-in, cut into serving pieces
1/2 head garlic, chopped
3 medium size potato, peeled, quartered
6 pieces medium size tomato, coarsely chopped
2 pieces medium size onion, coarsely chopped
2 tbsp. p…

Hainanese Chicken Rice, Tao Yuan Restaurant

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Hainanese Chicken Rice, Tao Yuan Restaurant, Resort World. Looking for the best Singapore -Hainanese Chicken Ricein Manila? The last time I travelled home, upon arrival in Manila we stopped for a great Chinese - Singapore dinner at Tao Yuan Restaurant, Resort World at Pasay City. Resort World is located infront of Villamor Airbase adjacent to NIA Terminal 3, it is the best place for lunch or dinner should you arrived hungry. It is also very convenient for us since it is located at the just across the Nichols entrance of the Skyway, our usual route from the Airport to our home down South to Alabang.

Photo from Tao Yuan Restaurant FaceBook Tao Yuan Restaurant Resort World Branch
Braised Special Seafood’s in Hotpot
Tao Yuan Restaurant serves Chinese - Singapore dishes and is famous for their Hainanese Chicken. The restaurant originated in Singapore and have been expanding their branches in Metro Manila. Starting from their original Manila branch in Mabini, Malate across the Pan Pacific Ho…

Special Pork Kaldereta

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Special Pork Kaldereta is my second post of the pork version of kaldereta. For this version I planned to use pork ribs similar to the cut sold locally in Manila but it was not available here, instead I used the combination of pork back ribs and pork rasher. Being special kaldereta version I also have added a couple or so ingredients. I added a small can of pineapple slices cut to pieces, added the syrup to the stewing broth. Added some slices of sweet pickled dill or cucumber in addition to the sweet pickled relish. Some pitted green olives and some peanut butter was also used.


This kaldereta version is made from scratch, instead of using liver spread I used pork liver. To prepare the liver I first boiled until the liver become firm. Then cut into thin strips before finely diced and finally mashed smooth. You may use pestle and mortar if required to attain a smooth liver paste. The liver paste was then sautéed with the garlic and onion.


Aside from the above, cooking is basically the s…

Sinabawan na Isda, Sinabawan na Tanguigue

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Sinabawan na Isda, Sinabawan na Tanguigue. I cannot help it but I keep cooking Tinowa or sinabawan na isda, I just love this fish soup dish more that the sinigang. I you are a regular reader here, you should know now that I do have a lot of similar fish soup dish on the archives. Just click the links below to see those previous fish soup dish.

Seafood Tinowa, Towang Danggit, Shrimps and Clams
Tinowang Buntot ng Malasugi
Tinowang Tanguigue
Tinowang Isda
Tinowang Dulong, Sinigang na Dulong
Sinigang na Samaral
Sinigang na Malasugi sa Kamatis
Sinigang na Ulo ng Salmon
Sinigang na Bangus sa Bayabas
Sinigang na Bangus sa Santol
Sinigang na Bangus sa Strawberry
Sinigang na Bangus at Hipon sa Sampalok
Sinigang na Sapsap sa Kamias
Sinigang na Panga ng Bariles Sa Miso
Sinigang na Isda (Ulo ng Lapu Lapu)
Sinigang na Isda sa Miso (Ulo ng Talakitok)


Sinabawan na isda is so simple and easy to prepare yet so delicious. Today I want to share how I cook sinabawan na tanguigue using fish fillet from Spanish mackerel or…