Overseas Pinoy Cooking

Pinoy Prawn Curry . The Pinoy version of a curry dish is not as intense as the real curry in terms of hotness or spiciness. The Pinoy curry uses only the pre-mixed yellow curry powder in comparison to the South Asian and the Middle Eastern curry based dishes where the curry spices are made from scratch. Our curry dishes has a slight curry taste, it is sweet and uses a lot of coconut milk. I have made some Pinoy curry dishes which are basically all similar in terms of use of curry and method of cooking, just click the link list below to check out the recipes. Pinoy Pork Curry 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 For today I would like to share a very mild Pinoy version of Prawn Curry . It is fairly easy to make, I used pre-cooked prawns and canned coconut cream, I am sure all the ingredients used w

Slipper Lobster with Cheesy Mushroom Sauce . Today I would like to share a simple recipe of a lobster , well no, it is not the real lobster, and I used Slipper Lobster . Slipper lobster as the name suggest but it is not a lobster, it is a poor man’s lobster ironically it is being disguised as lobsters in most seafood restaurant. Although they look similar to a real lobster when the head is removed they lack the texture and taste of the real lobsters . This is not the first time I cooked slipper lobster, click the link on the list below to check out my other slipper lobster Pinoy dish in the archives. Baked Slipper Lobster with Garlic and Cheese Ginataang Pitik, Slipper Lobsters Slipper Lobster in Coconut Milk with Spinach To make our dish for today, Slipper Lobster with Cheesy Mushroom Sauce is fairly easy. We use the pre-cooked Slipper Lobster bought in the Seafood Section of most supermarket. Most likely the Slipper Lobster you can find may have been pre-cooked anyway

Fried Pork Chop with Tomato Onion Chili Relish. Fried pork chop is one of the more popular Pinoy eatery or carinderia dish . A small piece of pork chop is usually dredged in flour with salt and pepper seasoning. It is usually served with banana ketchup dip . At home it is served with chopped tomatoes with fish sauce dip . There are several ways to cook a pork chop. Listed below are some of the pork chop dish that we have in the archive, just click the link to check it out. Pork Chop and Tofu with Mushroom and Oyster Sauce Pork Chop with Mushroom Beer Sauce Pork Chop with Mushroom and Oyster Sauce Pinoy Fried Pork Chop Pork Chop with Mushroom Sauce Pineapple Glazed Pork Chop with Ginger Sauce Breaded Pork Chop Pritong Pork Chop / Fried Pork Chop Inihaw na Baboy Today I would like to share a simple way to cook a fried pork chop with crisp flour coating. Using flour is recommended compared to corn starch on large cut meats. Corn starch has finer texture compared to t

Vegetarian Menudo, Tofu Menudo . For those who are looking for the vegetable version of menudo , here is my version. Menudo is a Pinoy dish rich in flavors and textures, for that reason it is difficult to replicate it into a vegetarian version. Obviously the meat, the fats and the essential liver ingredients are missing. Not unless you have access to textured and flavored vegetable protein vegetarian substitute is used, may be a vegetarian menudo may come close. But most do not have access or have no clue what is TVP is. Instead for our version of Vegetarian Menudo we used firm tofu which is readily available. For flavors we have to use a lot of vegetable broth or vegetable cubes. Cooking is basically similar to our other menudo recipes , just click the link below to check out the recipes. Menudo with Christmas Ham   Pinoy Pork Menudo   Pork and Chicken Menudo   Special Pork Menudo with Olives   Pork Giniling Menudo   Fish Menudo, Tuna Menudo   Pork Menudo   Menudo with Ba

Oxtail Lugaw . Lugaw is one of the more popular Pinoy street food . When I was younger I used to have a bowl of lugaw on the streets of Baclaran in Paranaque before I head home from school and from work when I was starting to work, I used to leave in Tambo . The street food lugaw that was served on street vendors was made up of boiled rice adulterated with, I suspect starch to make it creamy and nutty. For color the street vendors usually use dilaw, kasubha or kagasubha florets , it is the cheap local version of saffron . The beef meat was mostly made up of beef fats and tendons from scrap beef bones, fish sauce and ground pepper for seasoning, you may crush some red hot chili if you want it spicy hot. I could not complain it was very cheap you get what you paid for. It may not be the best tasting beef lugaw , but sure it will satisfy your hunger and can fill an empty stomach. In contrast, today I would like to share a proper beef lugaw using oxtail , oxtail has everyt

Special Lamb Kalderata . This is one of my special version of kaldereta . Lamb is always available in most Australian supermarkets . Most Pinoy here usually cook lamb fried or grilled on the barbeque. But today I chose to cook lamb to kaldereta , Lamb Kalderata is as good as goat kaldereta if cooked right. I usually marinate the lamb or goat meat with vinegar to remove or reduced the gamey aroma of the meat. However be careful with the use of vinegar you do not want a sourly  kalderata , remember to drain properly the vinegar marinade before searing the lamb. Here is the recipe of my Special Lamb Kalderata . Ingredients: 1 kilo lamb meat cut to serving pieces 1 big can Reno liver spread 1/2 cup sliced Spanish chorizo 2 pcs. medium sized red and green bell pepper, deseeded, cut into strips 2-3 medium size potato, peeled, cut into small wedges 1 medium size carrot, peeled, cut into small wedges 1 cup pitted green olives 2 large size onion, chopped 1/2 h