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Showing posts from June, 2014

Chicken Liver, Bistek Style

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Chicken Liver, Bistek Style. The best method of cooking chicken liver is either Adobo or Bistek Tagalog style. For today I want to share my version of Chicken Live,r Bistek Style. There is no special about it just that the liver should be marinated, the marinade is discarded after use, I do not re-use the marinade of my liver Bistek. For the sauce I just add fresh soy sauce and kalamansi. Buy the freshest chicken liver. Cooking is fairly simple, it is basically similar to my other Bistek dishes. Click the link list below to find out our other Bistek recipes.

Fried Snapper Pinoy Bistek Style
Fried Salmon Pinoy Bistek Style
Tanguige Bistek Tagalog
Tuna Bistek with Eggplant
Bangus Bistek Tagalog
Bangus Belly Bistek Tagalog

Pork Bistek
Pork Loin Steak, Bistek Style
Pork Chop Steak, Bistek Style
Beef Sirloin Steak, Bistek Style
Bistek Stir Fry
Bistek Bulalo with Pineapple
Bistek Bulalo
Bistek

Liver Bistek
Chicken Liver, Bistek Style

Mushroom and Tofu, Pinoy Bistek Style


Here is the recipe of my version of …

Pinoy Pork Curry

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Pinoy Pork Curry. Most Pinoy are intimidated by curry dishes, curry to most means super spicy hot. To those who love curry there is a tuned down version with the use of very minimal curry powder the Pinoy Curry. Check out some of our OPC version of Pinoy curry that we have already posted below.

Pinoy Beef Curry
Pinoy Fish Curry with Kalabasa
Seafood and Vegetable Green Curry
Thai Green Chicken Curry, Pinoy Style
Chicken Curry with Bamboo Shoots
Pinoy Chicken Curry
Pinoy Chicken & Pork Curry


Today I would like to share a pork version of the Pinoy curry. The recipe use pork strips with some vegetables and potatoes. Cooking is basically the same with my other Pinoy curry dishes.


Here is the recipe of my version of Pinoy Pork Curry, enjoy.

Ingredients:

1 medium size pork loin, cut into large strips
1/2 head garlic,peeled, crushed, chopped
1 large size onion, peeled, chopped
2 thumb size ginger, skinned, cut into thin strips
2 medium size potato, skinned, cut into wedges
1 large size carrot, …

Tokwa’t Talong

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Tokwa’t Talong is our vegetarian version of Pinoy’s firm tofu dishTokwa’t Baboy. Tokwa’t Talong is the latest version of our Tokwa’t… series. Below are the list of versions that we have posted in the past.

Tokwa't Baboy, Pork and Tofu
Tokwa't Isda, Fish and Tofu
Tokwa't Baka, Beef and Tofu
Tokwa’t Manok
Tokwa’t Pinakurat
Crispy Tokwa’t Baboy, Crispy Fried Pork with Tofu


Using fried eggplant as an alternative to the pork in Tokwa’t Baboy is the best option. Fried eggplant is a regular Pinoy vegetable side dish, usually served during breakfast with the Pinoy fried rice. Similar to fried firm tofu the fried eggplant goes very well with vinegar soy sauce dressing or dip.


Making the dish is fairly easy, it is basically similar to all our Tokwa’t… recipes. Just cut any eggplant into large cube and fry until color starts to turn to golden drown. The fried eggplant is then tossed with the fried firm tofu and the special vinegar soy sauce dressing with chopped garlic, onion and some chi…

Ground Pork Adobo with Quail Eggs

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Ground Pork Adobo with Quail Eggs. Ground meat or giniling is one of the more popular choice of meat to most Pinoy. Ground meat dishes are very common in Pinoy cuisine, it is either cooked as the main ingredient or in combination of other vegetables. Check out the list below of some of the ground meat recipes that we have already posted.

Kalderetang Giniling na Baka, Ground Beef Kaldereta
Asadong Pork Giniling with Quail Egg
Braised Ground Beef with Oyster Sauce
Giniling na Manok, Ground Chicken with Tomato Sauce
Bagis
Giniling
Embutido
Special Embutido
Meatloaf, Christmas Meatloaf
Tortang Carne
Spicy Chili con Carne
Winged Beans with Beef, Ginisang Sigarillas
Cheesy Lumpiang Shanghai


You may have noticed that most of the ground meat dishes are cooked with tomato sauce. For today’s dish we go back to the basics, we try to cooked ground meat, adobo style. This is not new, but it is my first time to cook giniling, adobo style. For this adobo recipe I wanted it simple by just using vinegar and salt a…

Adobong Pusit at Baboy, Squid and Pork Adobo

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Adobong Pusit at Baboy, Squid and Pork Adobo. I first tasted this adobo squid and pork combination at a specialty restaurant at Resorts World in Manila right across NAI Terminal 3 and Nichols. Sine then, I just could not forget about it, it is a fusion of taste of my two favorite adobo, Adobong Baboy and Adobong Pusit. Cooking Adobong Pusit at Baboy, Squid and Pork Adobo is a bit tricky, cooking time of squid and pork are mile apart. Squid when overcooked tend to become rubbery and in contrast when undercooked the fishiness of a raw squid remains. To get away with a rubbery squid, it has to be slow cooked for a long time, but this cooking method makes the squids meat to be on the dry side and size reduced significantly.


To compensate for the different cooking times the squid was added at the final stages of cooking. It is also advice to use a larger size squid or the cut are larger, the squid shrinks significantly during cooking.


Here is the recipe of my version of Adobong Pusit at Ba…