Showing posts from December, 2012

Buko Melon Salad

Buko Melon Salad. If you are looking for buko salad for your New year’s celebration but tired of the usual buko pandan salad try these buko and melon combination topped with a buco melon sorbetes. Every holiday season I tried to offer new sweet desert recipe. Similar to most Pinoy it is a family tradition to have a kind of sweet salad on the table not only during Christmas celebrations but also on New year’s celebrations. Today’s Buko Melon Salad has been on my to do list for some time now.

The other day I spotted a Nestle’s Buco Melon Sorbetes ice cream at my favorite supermarket, that is the South Supermarket in Filinvest Alabang. Now it is the right time to make one.

The recipe’s ingredients quantity is rather large for the reason that I am preparing for a quite large dinner plus I am expecting that it would be a hit. Of course I have also allotted some for the usual dole out or patikim to our neighbors.

Now if you are only making it for your own consumption then just scale down…

Chicken Relleno Rolls, Embutido Style

Chicken Relleno Rolls, Embutido Style. This is an alternative version of my Chicken Meatloaf, Chicken Relleno Style. Basically it is similar to an embutido but the stuffing is rolled on a chicken skin mimicking a chicken relleno. This recipe could make three rolls of about three inches in diameter lug.

Because the recipe uses only one chicken as a casing the deboned chicken has to be divided into three equal parts. There will be enough chicken skin to cover only the top half of the roll. Instead of steaming I have baked the chicken relleno rolls in an oven. Here is the recipe of my Chicken Relleno Rolls, Embutido Style.


1 1/2 kilo chicken, deboned, trim excess meat, remove wings and legs


1/4 cup soy sauce
juice from 3 kalamansi
1 tsp. salt
1/2 tsp. pepper powder


1/2 kilo ground chicken
1/2 kilo ground pork
150 grams, chopped ham
1/2 cup chopped Vienna sausage
1 small size carrot, finely diced
1 small size bell pepper, finely diced
1 stalk celery, finely …

Pinoy Seafood Carbonara

Pinoy Seafood Carbonara. For this year’s Holiday Seasonscarbonara recipe I would like to share seafood version using the usual pre-cooked seafood mix that is usually available in frozen section of most supermarkets. For the sauce base I used Campbell’s Cream of Mushroom Condensed Soup, it is a simple can’t go wrong cooking alternative to the complicated authentic carbonara recipe. This is not the first time that I used Cream of Mushroom on my carbonara recipes, I have used it on some of my previous post of carbonara dish.

Again should you have your own cooking method of the carbonara sauce the go ahead adopt the recipe to suite your seafood carbonara cooking preference. Here is the recipe of my version of Pinoy Seafood Carbonara.


1 kilo fettuccine pasta, cooked as per package instruction
2 420g canned Campbell’s Cream of Mushroom Condensed Soup
1/2 kilo frozen mixed seafood
1 cup sliced button mushrooms
1 cup sliced shitake mushrooms
1/2 head garlic, finely chopped

Pinoy Pineapple Fiesta Ham Spaghetti

Pinoy Pineapple Fiesta Ham Spaghetti. Should you have some left over pineapple fiesta ham last Christmas and looking for a dish for the coming New Year’s celebrations, here is a spaghetti recipe to recycle those left over ham for New Year’s Media Noche. One of our non-Filipino Facebook friends has commented our version, the Pinoy version of spaghetti taste like candy.

The Pinoy spaghetti really do taste like candy, it is sweet with little sourness and hotness. Today’s Pinoy Pineapple Fiesta Ham Spaghetti will also taste like candy that’s what most Pinoy wanted especially the children’s.

Cooking the dish is very simple any newbie cook can make it and can never go wrong. Cooking just involved the basic Pinoy sautéing of the aromatic ingredients then the usual adding of sauces.

Here is the recipe of my Pinoy Pineapple Fiesta Ham Spaghetti.


1 kilo spaghetti noodles, cooked as per package instructions
1/2 kilo Fiesta Ham, cut into slices then cut into squares
6-8 pcs. Pinoy che…

Crabs and Prawns in Aligue Rice, Aligue Bringhe

Crabs and Prawns in Aligue Rice, Aligue Bringhe. To those who are new to Overseas Pinoy Cooking it has has been the tradition to post the paella or bringhe dish every Holiday Season. Paella is traditionally served at our Noche Buena every year whether it is arroz valenciana or bringhe. This is now the fifth year of the Christmas paella post which started in 2007 Pinoy Seafood Rice Cooker Paella Valencianna, then in 2008 Seafood Pinoy Arroz Paella, in 2009 Seafood Bringhe Valenciana, in 2010 Lechon Arroz Paella Valenciana, and last year, 2011 Purple Seafood Bringhe, Pinoy Arroz Valenciana Style. For this year’s Noche Buena it is Crab and Prawns in Aligue Rice, Aligue Bringhe.

This year paella dish tradition is special, it is a bringhe dish but this time I used taba or aligue ng talangka. Taba ng talangka is readily available even overseas, For the toppings I used large mud crabs or alimango and large prawns or sugpo. Cooking is again basically the same with my past Christmas bringh…

Sinigang na Alimango, Crab Sinigang

Sinigang na Alimango, Crab Sinigang. A stop at Resort World has now become a practice every time I passed by on my way from the airport to the Nichols entry of the Skyway, my route to home down South of Metro Manila. On my last trip home for this year’s Holiday Season we had a dinner at Red Crab the Alimango House restaurant at Resort world. Two of the crab dish that caught my attention was their Crab Sinigang sa Gabi at Kamias and Crab Sinigang sa Sampalok. We ordered Crab Sinigang sa Gabi at Kamias and it was truly great.

I immediately planned to cook one at home, since we had already the kamias version I have to try the sampalok version. Crab sinigang is not new to Overseas Pinoy Cooking, in fact I do have already an alimasag version of the dish, Sinigang na Sugpo at Alimasag, this time i used alimago.

Cooking is straight forward it is basically the same with any sinigang cooking method. You may also use your usual cooking method using your preferred vegetable ingredients. Here is …

Charlie Chan Chicken Pasta? Pinoy Style

Charlie Chan Chicken Pasta? Pinoy Style. A lot of friends are asking for a better recipe of Yellow Cab Pizza’s Charlie Chan Chicken Pasta. To be honest I am not really a fan of the Charlie Chan Chicken Pasta but because of the insistent request by friends, and for some reasons this pasta dish has hit most Pinoy. Also at one time Charlie Chan Chicken Pasta it is included in the dish served some of the party that you have attended. During these last several days I revisited our local Yellow Cab Pizza restaurant and tried to dissect the pasta dish. As I have stated above I am not a fan of the pasta dish for the reasons that it is swimming with oil, salty and I do not fancy peanuts in my noodles. To those who have not tried Charlie Chan Chicken Pasta, it is an acquired taste in addition to the above it also spicy.

Okey without further ado here is a very simple version of Yellow Cab Pizza’s Charlie Chan Chicken Pasta that I have created. Remember this is my first try but everyone thinks it…

Special Chicken Kaldereta

Special Chicken Kaldereta is my second post of the chicken version of kaldereta. Similar to my special pork kaldereta I also have added a couple or so ingredients like some, 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 Special Chicken Kaldereta was also made from scratch, instead of using liver spread I used chicken liver. Similar to my special pork kaldereta the chicken liver was first boiled until it become firm, then mashed smooth, pestle and mortar may be used 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 same to my previous kaldereta post below

Special Pork Kaldereta
Lamb Kaldereta, Batangas Kaldereta Style
Black Angus Beef Kaldereta
Kalderetang Buntot ng Baka, Oxtail Kaldereta

Fiesta Market at Market Market

Fiesta Market at Market Market. One of the places that I won’t miss to go for a food trip whenever I am in Manila is the Fiesta Market of Market Market at the Fort Bonifacio Global City.

The place is located at the left side of the mall just besides the Transport Passenger Terminal. Fiesta Market includes wet type market sections, this include a fruits and vegetables section, plants and flowers section, there are also stalls that sell rice, meat and fish. The place is also a paradise for dining, the food court offers a wide variety of food stalls to choose from. There are also several specialty restaurants at the back side for those who are there to celebrate an occasion.

For myself the section that I love most is the central alley where line of kiosk that sell regional food and delicacies are located. Each kiosk offer regional food and delicacies at certain region of the Philippines. The place is my source of regional food whenever I am or the family craves one. It is the place where…