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Showing posts from November, 2013

Baboy at Langka with Black Eyed Peas

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Baboy at Langka with Black Eyed Peas . This recipe is adopted from KBL - Baboy Langka at Kadyos a popular Iloilo . Kadyos is obviously not available down here so I used black eyed peas or beans instead. I have just recently cooked a similar black eyed beans dish using fork belly instead of pork hocks or pork pata , Black Eyed Pea with Pork Belly , that dish however was adopted from a similar dish called Pinablad a Pusi . There are also similar beans and pork dish in the archive just click the links below to check out recipes recipe. KBL – Kadyos, Baboy at Langka Kadyos, Baboy at Langka – Purple KBL Black Eyed Pea with Pork Belly, Pinablad a Pusi As a substitute for batwan as a souring ingredient I just used sinigang mix . Obviously langka is also not available therefore I have to use the canned langka usually available in Asian stores I Here is the recipe of my Baboy at Langka with Black Eyed Peas . Ingredients: 1 small size pata ng baboy, pork leg 2 cup

Lugaw, Beef Cheeks and Tripe Combination

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Lugaw, Beef Cheeks and Tripe Combination . To those who are asking where is the lugaw that went with my Crispy Tokwa’t Baboy that was posted the other day here it is. On this version of my lugaw I have to do with what is readily available ingredients on my location. I could always cooked arroz caldo where chicken is readily available whenever one’s location but Tokwa’t Baboy goes best with beef tripe lugaw. I have been keeping the  beef cheeks  and  tripe  for some time now, waiting for the right time to cook my lugaw. As I said it has been raining lately so the best time was last Sunday where everybody are at home. Cooking is basically similar to my other  Lugaw  and  Arroz Cado  recipes, just click the ling below should you are looking for other version.   Chicken Feet Arroz Caldo   Chicken Guya Lugaw   Chicken Arroz Caldo with Salted Egg   Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay   Oxtail Lugaw   Beef Cheeks Lugaw   Chicken Arroz Caldo wi

Crispy Tokwa’t Baboy, Crispy Fried Pork with Tofu

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Crispy Tokwa’t Baboy, Crispy Fried Pork with Tofu . Tokwa at baboy is synonym to lugaw and arroz caldo . Tokwa at baboy is served as a side dish for lugaw or arroz caldo . To most Pinoy Tokwa’t Baboy is made up of boiled pork face and ears plus fried tokwa or firm tofu , with vinegar, soy sauce, chopped onion and garlic dressing. OPC has been very innovative with discovering other version of this dish using other meat that goes with tokwa. Click the links below to discover some alternative for Tokwa’t Baboy. Tokwa’t Talong   Tokwa't Baboy, Pork and Tofu Tokwa't Isda, Fish and Tofu Tokwa't Baka, Beef and Tofu Tokwa’t Manok Tokwa’t Pinakurat   Today I would like to share a crunchy version, Crispy Tokwa’t Baboy . I cooked this Crispy Tokwa’t Baboy as a side dish for a Beef Face and Tripe Lugaw that I have prepared which I thought would best serve at this time since it has been raining for most part of the week here in Central Queensland Australia . During this

Baked Tinapa

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Baked Tinapa . Tinapa what-ever type of fish is one of our favorite Pinoy fish dish , but it cooking leave’s a smoky fishy odor on your kitchen walls and curtains that will linger for days. Today I am again craving for tinapa but the last time I cooked it, that smoky fishy odor even get into my office shirt. Well I have thought of cooking tinapa in an oven to reduced the smoky fishy odor and today it’s time to try it and let see if we could at least minimize the odor beside making it as yummy or even better than frying the tinapa . To bake the tinapa I needed some aromatic ingredients that will go with my bake tinapa but I found out that I have anything special in the ref and cupboard except onions, tomatoes and lemons. So I have to stick to the basic Pinoy ingredients and it return it is more authentic Pinoy dish , the final product? It did come out great and the tinapa smoky fishy odor was confined inside the oven and it was overwhelmed by the aroma of the onions.

Tinolang Tahong at Pechay, Green Mussels with Bok Choy

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Tinolang Tahong at Pechay, Green Mussels with Bok Choy . Back home we would prefer our tinolang tahong with kangkong. But when in overseas kangkong will likely be not available in most part of the world. Down here in Australia kangkong is only available in some key cities with significant number of Asian communities . I am presently located in some remote mining town here in Australia therefore I had to innovate or find an alternative to kangkong . Luckily bok choy is for some reason is one of the more common Asian vegetables here, which is as good as kangkong for my tinolang tahong . Frozen green mussels from New Zealand are readily available in most supermarkets here. In fact I have already posted a recipe using New Zealand frozen green mussel, Green Mussels and Vegetables in Coconut Milk . Cooking tinolang tahong with pechay is not new, you may have found a similar recipe in the net already. But I am sure you may want to cook the OPC version. Cooking is easy and s