Showing posts from October, 2014

Red Pork Sinigang

Red Pork Sinigang. The addition of tomato sauce to the Pinoy popular soup dish sinigang, has made a lot of Pinoy households trying the sinigang twist for some time. The tomato sauce can of course be used as ingredient to sinigang, traditionally fresh tomatoes are used in most sinigang recipes. In fact there are some Pinoy that uses a lot of tomatoes to their sinigang.

For my version of Red Pork Sinigang I chosen not to use the tomato sauce, instead I used the instant tomato soup that come in cup size sachet and are usually sold in 3 to 4 sachet in a box in most supermarkets.

I thought using the tomato soup instead of tomato sauce, would result a creamier broth similar to a sinigang with gabi and the tomato soup flavour infused to the sinigang broth added another dimension.

Cooking is fairly straight forward, it is basically similar to any one’s sinigang recipe except the addition of the tomato soup ingredients, however please reduce your souring ingredient since the tomato soup is alr…

Inun Unan na Pampano sa Iba, Paksiw na Pampano sa Kamias

Inun Unan na Pampano sa Iba, Paksiw na Pampano sa Kamias. It has ages when I last had paksiw na sida. Today I visited the fish shop everybody is talking here in Darwin, one of the oldest seafood shop in Darwin simply called Mr. Barra. I was hoping I could find some fish that are native to the Philippines. There are a few choices mostly frozen except those local seafoods. Bangus and tambakol are available but I opted for the pompano or pampano. I was looking forward for a sinigang na isda or tinowa but it was frozen why not try inun unan or Visayan version of paksiw.

There are several method of cooking inun unan it is most likely different in every Visayan households. It usually defends on available ingredients, some other vegetable ingredients, others just cook it with just the basic ingredients.

Here is how I cooked my Inun Unan na Pampano sa Iba, Paksiw na Pampano sa Kamias.


I medium size pompano
1/2 head garlic, peeled, crushed
1 thumb size ginger, skinned, cut into th…

White Chicken Adobo, Adobong Puti

White Chicken Adobo, Adobong Puti is another version of my Adobong Puti. This time I have adopted the recipe from my post, Food Safari Chef Ricky Ocampo's Recipe of Chicken Adobo. Cooking method is basically the same, I just omitted the soy sauce.

The resultant dish was as expected very yummy, even without the soy sauce. Here is the recipe of my White Chicken Adobo, Adobong Puti, enjoy


1 kilo chicken, cut into large servings
1/2 cup apple cider or white balsamic vinegar
1/2 head garlic, peeled, crushed and chopped
1 tbsp. peppercorns
3-4 pcs. bay leaves
1/4 cup cooking oil

Cooking procedure:

In a large frying pan heat the cooking oil until it start to bubble. Lightly fry the chicken for 10 to 15 minutes on all sides or until golden brown. Add in the garlic and continue to fry for 2 to 3 minutes until the garlic are lightly browned. Add the bay leaves and peppercorns, continue to cook for 2 to 3 minutes. Season with salt to taste. Now add in the vinegar, and about…

Ginisang Togue with Pork Giniling

Ginisang Togue with Pork Giniling. I love ginisang togue, it have been always my preferred vegetable side dish whenever I had a change to eat in a carinderia or fast food court back home. Most would likely choose pinakbet or chopsouey but for me I would opt to ginisang togue. Today I am sharing a version of ginisang togue with ground pork. Cooking is straight forward it is basically the same with my other ginisang togue in the archives.

Ginisang Togue at Sigarillas
Ginisang Togue with Mushroom
Lumpiang Hubad, Naked Spring Rolls
Sautéed Mung Bean Sprouts
Ginisang Togue with Tokwa
Lumpiang Gulay, Lumpiang Togue
Ginisang Togue

Here is the recipe of my Ginisang togue with Pork Giniling, enjoy.


3-4 cups mung bean sprouts, togue
1 cup gound pork
1 small bunch green beans, trimmed, sliced thinly/diagonally
2-3 cloves, garlic, peeled, chopped
1 small size onion, peeled, chopped
1/2 small size tomato, chopped
1 small size carrot, cut into 2” strips
1 small size red bell pepper, trimmed, d…

Prawns in Jufran Banana Ketchup and Chili Garlic Sauce

Prawns in Jufran Banana Ketchup and Chili Garlic Sauce. Banana ketchup is one of Pinoy food condiments that is used from dipping sauce of fried fish, sauce used in cooking menudo, afritada, kaldereta and even used as sauce for pastas and the Pinoy spaghetti in particular. Today I have used it to make my Prawns in Jufran Banana Ketchup and Chili Garlic Sauce. Similar to the Prawns garlic chili sauce. Find below links of other similar prawns and shrimp recipes should you are looking for something else.

Prawns with Oyster Sauce
Prawns with Garlic Butter Sauce
Halabos na Hipon
Halabos na Hipon o Sugpo
Prawns with Black Bean Sauce
Crispy Garlic Prawn
Garlic Shrimp, Gambas Al Ajillo Pinoy Style
Ginataang Hipon
Ginataang Hipon Tabang
Ginataang Sugpo at Kamias
Kinalabasang Sugpo
Nilasing na Hipon

Cooking my Prawns in Jufran Banana Ketchup and Chili Garlic Sauce is fairly easy there are no secret cooking method or ingredients. It is straight forward just stir fry fresh prawns in garlic with butter and t…

Fish Head Curry Pinoy Style

Fish Head Curry Pinoy Style. Fish head curry is one of the more popular dish in most of our Asian neighbors. Some of the best I have eaten are the Fish head curry from Singapore and Malaysia. Those fish head curries use the full dose of curry spices which most of the Pinoy will find very strong, hot and spicy. Our versions of curry are super mild and most are even on the sweet side. Never the less Pinoy curries will always be one of my favorite Pinoy dish. Click the link below for recipes of Pinoy curry dishes that we had in the archives.

Pinoy Prawn Curry
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 our Pinoy version of Fish Head Curry I have adopted the recipe of our Pinoy Pork Curry and Pinoy Chicken Curry. The vegetable ingredients and cooking procedure are basically similar, just note that fish will cook quick…

Mango Beer Braised Beef Spare Ribs

Mango Beer Braised Beef Spare Ribs. Using beer in cooking is just like using another spice or flavor in the dish. Just like other spice and aroma ingredients it should not be overdone. Beer will add some bitterness and sweetness to a braised dish. Our dish for today is a good example the fruity mango beer will add some fruity sweetness and mild bitterness to our sweet salty and bitter braised recipe.

The beef spare ribs is slow cooked with beer plus some of my favorite braising sauces and aromatic spices for hours at low heat.

Here is the recipe of my Mango Beer Braised Beef Spare Ribs.


1 kilo beef spare ribs
350 ml Mango Beer
1 whole garlic, cut in half
1/4 cup oyster sauce
2-3 table spoon Hoisin Sauce
1/4 cup soy sauce
2-3 slivers, ginger
1 tsp peppercorns
2-3 pcs. star anise
2-3 pcs. bay leaf
2-3 tbsp brown sugar
1/4 cup cornstarch

Cooking Procedure:

In a saucepan put beef, pour water to cover, bring to a boil and simmer for a minute. Now drain first boiled water an…

Adobong Okra

Adobong Okra. Okra is one of the Pinoy vegetable that I have noticed that are regularly available here in Darwin both in the supermarkets and produced Sunday and Saturday markets around town. The okra quality is very inviting I was tempted to purchase some without thinking what to cook out of it. Well I did not have trouble what to cook, I decided, why not try adobo using the dark soy sauce that I have recently bought from the Asian section of Woolworth Supermarket.

Adobong Okra is another addition on vegetable adobo in the archives that I have posted, check out the list below should you are looking for other vegetable adobo recipes to cook.

Adobong Kangkong Adobong AsparagusAdobong Labong
Adobong Talong
Adobong Sili
Adobong Choy Sum
Adobong Kabute
Adobong Bok Choy
Adobong Sitaw
Adobong Puso ng Saging

Here is the recipe of my version of Adobong Okra.


250 grams okra, trimmed, cut into half diagonally
1 cup pork belly, cut into strips
1/2 head garlic, peeled, crushed
1 small size onio…

Litid Bulalo, Beef Tendon Soup

Litid Bulalo, Beef Tendon Soup. The best part of bulalo other than the bone marrow are tendons in the kneecap. At time we go to the extent of literary chew out the tendons from the bones. How would you like to have a bulalo soup with just kneecaps and tendons?

This may be unhealthy but once in a while it feels great to satisfy one’s graving. Occasionally beef bones strip off of the meat and noting left out but the tendons are being ignored at my favorite supermarket. Today I picked up a bag of the bones it time to satisfy that craving for Beef Tendon Soup.

Here is the recipe of my Litid Bulalo, Beef Tendon Soup.


2 kilos beef kneecaps and tendons, cut to serving pieces
2 bundles bok choy, trimmed
1/2 medium size cabbage, trimmed, cut into wedges
4 young sweet corn in cob, cut in halves
1 bundle green beans, trimmed
1 tbsp peppercorn
1 head garlic
1 medium size onion, peeled
2 medium size onion, peeled, quartered
1 bundle chives or spring onion, cut in 2” length

Cooking …

Pork Giniling with Ampalaya

Pork Giniling with Ampalaya is an alternative to Ginisang Ampalaya and Ampalaya with Egg, should you are looking for one. Pork giniling is first sautéed with some garlic some crushed pepper corn and some dark soy sauce. Then slices of ampalaya are stir in to the ground meat and pre-stir fried onion rings.

The flavor combination of ground pork cooked with soy sauce and bitterness of the amplaya will definitely appeal to ampalaya loving Pinoys.

Here is the recipe of my Pork Giniling with Ampalaya, try it.


1/2 kilo ground pork
2 medium size ampalaya, de-seeded, trimmed, cut into rings.
1 large onion, peeled, cut into rings
2-3 cloves, garlic, crushed, chopped
1 tsp. peppercorn, crushed
1/4 cup dark soy sauce
cooking oil

Cooking procedure:

In a frying pan stir fry the onion rings for about a minute, remove from the frying pan and set aside. Using the same frying pan stir fry the garlic until fragrant. Add in the ground pork and stir cook for 3 to 5 minutes, Add in the pepp…

Tinolang Manok sa Zucchini

Tinolang Manok sa Zucchini. I was craving for chiken tinola but I cannot find papaya or sayote at the supermarket, I thought zucchini would be a good alternative. This is not the first time that I used zucchini on some of my Pinoy Dishes. I even have a version of pinakbet using zucchini as one of the vegetable ingredients.

Please note that zucchini cooks quickly and becomes really soft and mushy when overcooked, I suggest that to add the zucchini at the end of cooking do not overcooked it should still be crisp.

I have also used some baby spinach in addition to the zucchini. Cooking is straight forward, it is basically the same with my tinola recipes in the archives.

Tinolang Manok with Sotanghon
Tinolang Manok sa Patola
Tinolang Manok sa Ampalaya
Tinolang Manok sa Papaya
Chicken with Ampalaya Tendrils and Sotanghon
Chicken Binakol
Chicken Halang Halang

Here is the recipe of my Tinolang Manok sa Zucchini.


1 kilo chicken, cut into serving pieces, bone in
4-6 zucchini, cut into wed…

Chicken Bopis

Chicken Bopis. To Overseas Pinoys who are lovers of bopis and have for some time craving the dish but cannot cook one because the pork or beef internal organs for some reasons are not available in your locations, I would like to share a chicken version instead. Otherwise try my vegetarian version Vegeterian Bopis.

Occasionally on some supermarkets here in Australia chicken innards are available, and I am sure it may be available elsewhere specialty where there is a large community of Asian or Filipino in particular. For the chicken innards ingredients of my version of Chicken Bopis, I used the hearth, gizzard and liver. Similar to my pork bopis recipes the chicken innards has to be parboiled before chopping to small cubes. Just remember that the gizzards will take longer to cook.

Here is the recipe of my version of Chicken Bopis, bring out the beer! the mango beer?


1/2 kilo chicken hearth, parboiled, diced, finely
1/2 kilo chicken gizzard, parboiled, diced, finely
1/4 kil…