Posts

Showing posts from January, 2013

Lomi with Patola

Image
Lomi with Patola . Patola can be used in a variety of dishes, this is now the second in a row that I have featured a dish using patola as the main vegetable ingredient, click the link if you have missed the previous post of Pinatolang Baka . Of course this is not the first time that I have used patola on my recipes.  To make my Lomi with Patola , I just limited my sahog ingredients to a minimum. I have omitted a lot of the meat ingredients instead I have used meatballs made out from left over lumpiang Shanghai meat mix. In addition I also added some squid balls and medium sized shrimp . For flavouring I used some slices of  Chinese sausage ,  Hoisin sauce  and shrimp stock. Use water instead if you do not have shrimp stock, or maybe some shrimp cubes. Here is the recipe of my  Lomi with Patola . Ingredients: 1/2 kilo fresh lomi noodles 2-3 medium size patola, skinned, cut crosswise to about 1 1/2” thick 1/4 kilo medium size shrimp, shelled, pre-boiled 2 piec

Pinatolang Baka, Nilagang Baka with Patola

Image
Pinatolang Baka, Nilagang Baka with Patola is one of the best seller of Isdaan Floating Restaurant and Fun Park at Calauan, Laguna and Gerona, Tarlac . The Floating Resto-Fun Park is one of the more popular local theme park restaurant that serve Filipino food . Isdaan restaurant's both branches are few hours away from Manila but still it are being patronized by a lot of people both diners and travelers  When planning to eat at Isdaan restaurant be prepared to wait, this may take several hours especially during Holidays and weekends . Enough for the intro of the restaurant, our dish for today is inspired by one of the best seller of Isdaan restaurant. In fact this is already the second Isdaan restaurant dish that I have featured here, a few months back I have also made a post of Kinalabasang Hipon another popular dish at Isdaan Restaurant . Pinatolang Baka, Nilagang Baka with Patola as the name suggest is a Filipino soup dish made up of fatty beef with pa

Boiled Vegetables Salad

Image
Boiled Vegetables Salad. The simplest form to enjoy vegetables is  blanch or boiled , serve with bagoong either bagoong isda or bagoong alamang and serve with diced green mango, tomato and onion. Boiled Vegetables Salad is best serve as a side dish for fried fish or grilled fish . To make the dish the vegetables are just blanch in boiling water taking consideration that the leafy vegetables will cook faster. There is no hard rule on how to prepare boiled vegetable salad, any king of similar type of vegetable may be used. For the benefit of those who are learning to cook here is the cooking method on how I made my Boiled Vegetables Salad . Ingredients: 1 bunch of assorted/selection of Pinoy vegetables, talong, okra, ampalaya, patola, upo, sitaw, sigarillas, talbos ng camote, talbos ng kangkong and talbos ng sayote. bagoong na isda bagoong na alamang 1 big green mango, skinned, diced 2-3 medium size tomato, diced 1 medium size onion, peeled diced Method:

Caliente, Ilocano Cow or Carabao Skin Salad

Image
Caliente, Ilocano Cow or Carabao Skin Salad . I would like to share another Ilocano exotic food, the Caliente . Caliente is made up of cow or carabao skin boiled for several hours till tender and chewable. The boiled skins are then cut into slices then tossed with vinegar, chopped ginger, chopped onions some hot chilies and seasoned with salt and pepper to taste, similar to the usual Ilocano kilawin or kinilaw . Caliente  is usually made as  pulutan  but of course the  Ilocanos  can eat the dish with rice.  You may also want to take a look at our papaitan recipes that can be served as pulutan or as ulam. Pinapaitan with Tanglad Mama Sita’s Mix Beef Pinapaitan, Papaitan Papaitan Soured with Kamias Papaitan Kambing / Pinapaitan Kambing Papaitan Baka / Pinapaitan Baka Sinanglao Caliente may not be for everyone but for those who have tried it or know the dish and have been searching on how to make it. Here is the recipe of  Caliente, Ilocano Cow or Carabao Skin Sala

Palabok, Seafood Overload

Image
Palabok, Seafood Overload . Palabok or pansit luglug whatever it is winner to most Pinoy. I do have already a couple of palabok recipes  including pansit Malabon recipes in the archives. Click the links below should you be interested to see the recipes. Special Pansit Palabok with Adobong Pusit Pansit Palabok, Pansit Luglug Pancit Malabon Pansit ng Taga Malabon For today it’s time to share how I made a 100% seafood palabok , I have been planning a palabok seafood overload for some time now. Last Christmas, I finally made one, a palabok  using all seafood ingredients from shell seafood toppings to tinapa shaved flakes garnishing.  The sauce was also made of crab meat instead of the usual meat sauce. This  Palabok, Seafood Overload  may be overboard but what the heck it was Christmas and time to celebrate. Here is the recipe of my  Palabok, Seafood Overload . Ingredients: 1 kilo thick palabok/bihon noodles, cooked as per package instructions

Tortang Talong with Giniling

Image
Tortang Talong with Giniling . Eggplant with egg is one of most Pinoy’s favorite breakfast it is cheap readily available and fairly easy to prepare. There are several ways to cook eggplant for breakfast with or without egg. Just click on the link below to see some of the eggplant recipe on the archives. Tortang Talong Poqui Poqui Sautéed Broiled Eggplant Pritong Talong Grilled Eggplant and Salted Egg Salad Inihaw na Talong with Bagoong Dip Today I would like to share how to properly cook tortang talong with giniling . The cooking method below is a little bit detailed but do not worry it is fairly easy to do, you can never go wrong except perhaps making the tortang talong as good as it looks on the photos other than that it should alright. I would recommend that the eggplant should be flame grilled over the gas stove. You will not get the same result with boiling the eggplant. Here is the recipe of my Tortang Talong with Giniling. Ingredients: 4 medium size

Almond Jelly, Lychee and Pineapple Salad

Image
Almond Jelly, Lychee and Pineapple Salad . I had the first taste of this salad at a restaurant at the  Medical Arts Building  of St. Luke’s Medical Center in Fort Bonifacio Global City during one of my regular medical check-ups. The coffee shops and restaurants at the ground floor of the MAB of St. Luke’s FBGC was excellent, the price of the food are reasonable compared the accessibly overpriced food on most mall restaurants. Should you are looking something different from the Pinoy fruit salads , try this easy to prepare Almond Jelly, Lychee and Pineapple Salad . The main ingredients is the almond flavoured gelatine, I would suggest to use the ready to made gelatine mixes which are always available in most supermarkets. I found an Agar Dessert Mix from South Supermarket in Filinvest Alabang . Making the salad dessert is dead simple, it just involved mixing the ingredients together and tuck in the refrigerator to chill before serving. There is no hard rule on the quanti

Sardinas, Upo at Sotanghon

Image
Sardinas, Upo at Sotanghon . There are countless ways to cook that lowly but favourite to most Pinoy, sardinas or canned sardines . Every now and then I tried to post sardinas recipe that I usually enjoy, I just can’t stop drooling every time I talked about sardinas . Obviously canned sardine is one of my favourite food, the truth is I grew up with these type of food. Today I would like to share another cooking method of canned sardines . This cooking method is not new, all that I did was to cook the canned sardines with upo and added some sotanghon noodles which were available at that moment. As I said cooking method is not new, I just stir cooked the sardines with the usual ingredients; garlic, onion and tomato; then cooked the sardines with the vegetables and the noodles soup style. Here is the recipe of my Sardinas, Upo at Sotanghon. Ingredients: 2 small cans spicy sardines in tomato sauce 1 small size upo, skinned and sliced into small triangles 150-200 g. sot

Kadyos, Baboy at Langka – Purple KBL

Image
Kadyos, Baboy at Langka – Purple KBL . I finally found these fresh purple pigeon peas, kadyos in my favourite supermarket the South Supermarket at Filinvest Alabang . Most of our readers would probably know what KBL means, but to those who do not know KBL stands for K adyos, B aboy at L angka, an Ilongo soup dish made up of pork usually pork hocks or legs with pigeon peas and unripe jack fruit sour with batwan or libas . This is not the first time that I cooked the dish I have on the archives a version using fresh green pigeon peas, click the link to see that post, KBL – Kadyos, Baboy at Lanka , and a version using dried red beans as substitute for kadyos, click the link to see that post, Pork Pata with Red Beans and Langka . Cooking the dish is straight forward, you won’t go wrong, for good result the pork should be cooked till tender. Cooking method is basically the same with my previous KBL dish , here is the recipe of Kadyos, Baboy at Langka – Purple KBL . Ingredient

Overseas Pinoy Cooking 2012 Year End Round Up

Image
The Ayala Triangle 2012 Christmas Light and Sound Show We have now come to a time to make the traditional Year End Round Up . Overseas Pinoy Cooking is now five years and six months old. Another successful year gone and we hope that it stay this way on this coming year. Again several milestones have been achieved. The site is nearing the 4 million visitors threshold, as of this writing the total visitors has reached 3,907,260 hits and steadily growing. We have just recently broken the 14 million page views threshold and as of this date it’s now 14,027,336 page views, as of this writing and about 12,000 plus daily page views . The Overseas Pinoy Cooking's good traffic and page views, translates to more revenue which keep the site going, thank you very much. There are about 750 recipes on the archive to browse, and we are confident that visitors who are looking for Filipino food should easily find it here . On our second year on Facebook , Overseas Pinoy C