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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 To

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, s

Tokwa’t Talong

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Tokwa’t Talong is our vegetarian version of Pinoy’s firm tofu dish Tokwa’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 Babo y 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 ch

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

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 o