Overseas Pinoy Cooking

Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay . Today I got some malungay leaves at the Rapid Creek Sunday Market . I was thinking of having a fish soup with malungay lunch , but as I was looking for ingredients I saw this risotto rice that have been sitting in the cupboard for some time now. I end up cooking a fish lugaw using risotto rice . The resultant lugaw dish went great using  risotto rice  for my  Fish Lugaw with Malungay  but an equal parts of  ordinary rice and glutinous rice  should work fine, if  risotto rice  is not available. I have used the rice ratio on my other  lugaw dish , click list below to see the recipe. 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   Lugaw, Beef Cheeks and Tripe Combination   Beef Cheeks Lugaw   Chicken Arroz Caldo with Bacon   Goto, Beef Tripe Lugaw   Arroz Caldo   Special Lugaw, Spe

Fried Tanguigue Steak with Tomato Onion Chili Relish . A lunch of fried fish served with chopped tomatoes and onion, and some chilies if you could stand the heat plus real fish sauce, eating using your hand. Would that make you drool? Today I had a similar lunch, Fried Tanguigue Steak with Tomato Onion Chili Relish , and yes I ate with my hands, how good was that. Believe me it was a great lunch. Here is the recipe on how I made this great lunch of Fried Tanguigue Steak with Tomato Onion Chili Relish . Ingredients: 2 to 3 pieces tanguigue steak/slices 2 large size tomatoes, diced 1 small size onion, peeled, diced 2 red/green chili, sliced, optional fish sauce salt pepper cooking oil Cooking procedure: In a bowl toss the diced tomatoes, onion and chilies, and some fish sauce, place in the refrigerator until ready to serve. Dust some salt and pepper to the tanguigue slices on both side, keep aside for about 10 to 15 minutes. Heat generous amount of cooking

Fettuccine with Mushroom and Mushroom Sauce . I would like to share a quick way to cook Fettuccine with Mushroom and Mushroom Sauce using Campbell’s Condense Cream of Mushroom Soup in cans . I have used Campbell’s Condense Cream of Mushroom Soup on my other similar recipes. Using this canned mushroom soup will cut all the time of preparing a mushroom sauce from the scratch. It is very convenient especially if you want a quick way to cook a mushroom sauce base dish. Here is the recipe of my Fettuccine with Mushroom and Mushroom Sauce , using C ampbell’s Condense Cream of Mushroom Soup in cans, try it. Ingredients: 500 grams fettuccine cooked as per package directions 150 grams fresh button mushrooms, sliced 150 grams fresh oyster mushrooms, coarsely shredded 150 grams fresh shimeji mushrooms, loosen from cluster 2 big cans Campbell’s Condense Cream of Mushroom Soup 1/2 head garlic chopped 1 medium size onion, chopped 2-3 tbsp. parsley flakes 1/2 blo

Braised Pork Belly with Pineapple . Sweet braised dishes have become regular to OPC . The dish come in many versions but they are almost similar with the use of common ingredients. Click the link of the list below to check out some of the pork and beef braised dishes that we had. Braised Pork Belly and Quail Egg Braised Pork and Tofu with Black Fungus Braised Pork Leg with Tausi Asado Bulalo, Beef Shank Asado Braised Pork Knuckles and Tofu with Black Beans Beef Pares Pata with Coke, Pork Leg Braised with Coke Pata Tim Braised Pork Leg with Hoisin Sauce Pork Spareribs With Tausi Mango Beer Braised Beef Spare Ribs Beef Asado, Braised Beef Asado Bulalo, Beef Shank Asado Braised Beef Beef Pares Today’s Braised Pork Belly with Pineapple is also similar except with the addition of pineapple slices. Here is the recipe on my Braised Pork Belly with Pineapple Ingredients: 1/2 kilo pork belly, pork rasher 1 small can pineapple slices in syrup 1 head garlic, cr

Mushroom Sotanghon Noodle Soup . Sotanghon noodle soup is one of the more popular Pinoy noodle soup dish perhaps next to the Pinoy maminoodle soup . Today I am sharing an overload version with lots of oyster and shimeji mushrooms . For the meat ingredients I used pork and chicken tenderloins , yes there is also a  chicken tenderloin , it is the middle core of the chicken breast . Sotanghon soup must have some shrimp or prawns ingredient so I did not forget to add some. Cooking is obviously very quick and simple because of the use of tender ingredients. Looking for other sotanghong noodle recipes just click the links below to see my previous sotanghong post on the archives. Seafood Sotanghon with Squid Ball Soup Seafood Sotanghon Noodle Soup Sotanghon Noodle Soup Sardinas, Upo at Sotanghon Sardinas at Sotanghon, Tinolang Halaan with Sotanghon Tinolang Manok with Sotanghon Chicken with Ampalaya Tendrils and Sotanghon Crab with Sotanghon in Black Bean Sauce V

Braised Pork and Tofu with Black Fungus. I had a pack of fresh black fungi in my ref. which was sitting for some time. It did take a few days before I could think of what to cook out of it. We Pinoy are more familiar with the dried ones called “Tenga’n Daga” which literally means rat ear. Black fungus or would it be fungi are usually used in cooking pansit , the more popular one is Cebu’s Bam-i . On today’s dish, Braised Pork and Tofu with Black Fungus , I simply braised the whole black fungi together with pork and fried tofu with some soy sauce, oyster sauce and Hoisin sauce with some star anise to pump up the aroma. This is done by simmering at low heat for about an hour and a half. Here is the recipe of my Braised Pork and Tofu with Black Fungus . Ingredients: 250 grams pork belly cut into large cubes 1 big block, firm tofu, cut into rectangles, fried and cut into cubes 100 grams fresh black fungus 1/2 head garlic, peeled, crushed 2-3 pcs. bay leaf

Pork and Ampalaya with Oyster Sauce . This is an old recipe my Beef and Ampalaya with Oyster Sauce is one of the very first dish that I have posted when I was starting this Pinoy Food Blog . I do have also a chicken version of the dish, Chicken and Ampalaya with Oyster Sauce . I love this dish it is easy to cook and you cannot go wrong. I am am sure you will love it as well, not of course you do not like ampalaya . As I said cooking is easy, and it is also very quick. For the pork used tenderloin, cut in thin strips and marinated with soy sauce, cornstarch and ground peppercorns. Cooking mostly require stir frying. Here is the recipe of my Pork and Ampalaya with Oyster Sauce . Ingredients: 1 medium size pork tenderloin, about 1/2 kilo, sliced into strips 1 medium to large size ampalaya, split in halves de-seeded, sliced crosswise 1 small size onion, peeled, chopped 1/2 head garlic, peeled, crushed, chopped 1/4 cup soy sauce 1/4 cup oyster sauce 1/3 cup cornsta

Pansit Miki with Upo . Upo at this time have been a regular item in Woolworth Supermarket and on weekend markets here in Darwin , it must be in season. Now I have to think of something to cook this vegetable. The truth is upo is one of my favorite vegetables. In fact I have already posted a lot of dish that uses upo as the main ingredient or included as one of the vegetable ingredients. Check it out, click the link on the list below. Ginisang Upo Ginisang Pansit Bihon with Upo Dinengdeng Sardinas, Upo at Sotanghon Sugpo at Upo Buridibud Boiled Vegetables Salad Dinengdeng with Inihaw na Tilapia Batso, Batcho, Sautéed Upo with Dried Shrimp Batso nga Tabungao Ginisang Upo with Sotanghon Sautéed Hairy Melon, Pinoy Upo Style Dinengdeng, Green Leafy Version Steamed Vegetables, Pinasingaw na Gulay Tabungaw (Upo) nga Buridibud For today I tried to use upo as the main vegetable ingredient of pansit miki . The outcome was good it really compliments the already chewy an

Ginataang Ampalaya . To Bicolanos most likely vegetables are cooked with coconut, even the bitter guard or ampalaya. Today I would like to share how I cooked my Ginataang Ampalaya , one of my favorite Bicolano vegetable dish cooked with coconut milk. For the “ sahog ” instead usual healthier tinapa, I used pork and some prawns or shrimp . I also added some sautéed salted shrimp krill or “ bagoong alamang ” to make it pungent to compensate the coconut oily taste and spiciness from the hot chilies. The ampalaya shall be cut in thin slices and should be slightly overcooked to overcome the raw taste of ampalaya . If you are a fan of ampalaya then Ginataang Amplaya is strongly recommended to try, you will surely enjoy love it. Here is the recipe of my Ginattang Ampalaya . Ingredients: 2-3 large size ampalaya, trimmed, deseeded, cut into thin slices. 2 cups pork, boiled, cut into thin strips 2 cups small to medium size shrimp, shelled 1-2 tbsp. sautéed salted shri

Tinolang Manok sa Upo . Chicken tinola is one of my favorite soup dish I have been experimenting or trying to cook it with vegetables other than green papaya . Over the years I have been using different vegetables, click the links below to see those post. Tinolang Manok sa Zucchini Tinolang Manok sa Patola Tinolang Manok sa Ampalaya Tinolang Manok sa Papaya Tinolang Manok with Sotanghon Chicken with Ampalaya Tendrils and Sotanghon Chicken Binakol Chicken Halang Halang Today I tried to use upo, this may be not the first time that upo is used in chicken tinola but it the first for OPC . Upo is already a very filling and delicious fruit vegetable on its own. It was as expected goes very well with the chicken and with the ginger. Cooking is off course basically the same with any other chicken tinola . Here is the recipe of my Tinolang Manok sa Upo , try it. Ingredients: 1 kilo chicken, cut into serving pieces, bone in 1 medium size upo, skinned, cu

Patola at Sardinas with Misua . I did not expect that patola is also available in Australia . I bought some at the last Rapid Creek Sunday Market . Now I wanted to cook the patola with canned sardines then add some misua noodles . The combination of  canned sardines  and  misua  is a regular fare to most  Pinoy , it is cheap very filling and yummy. It has been some time the last time I had one, now it’s time to satisfy that craving. Here is the recipe on my  Patola at Sardinas with Misua . Ingredients: 3 to 4 medium size patola, skinned, cut crosswise 2 small cans canned sardines in tomato sauce 100 grams of misua noddles 3-4 clove of garlic, peeled, chopped 1 small size onion,peeled, chopped 1 small size tomato, chopped 1-2 pieces chopped chili (optional) salt and pepper to taste 1 small bundle spring onions, chopped cooking oil Cooking procedure: In a small sauce pan heat some cooking oil until it start to smoke stir in the garlic and stir cook unt

Adobong Sili . I grew up in Vigan , and Adobong Sili is a regular fare in our kitchen. The green long chili in Ilocos is not as hot compare to other places that the reason it can be cooked as is and is not just an ingredient for dishes that needs hotness. Adobong sili is some kind of side dish but most often it becomes the main vegetable dish to most Ilocanos . There are several ways to cook adobong sili , it really depends every households and available ingredients but to call it adobo it should be cooked with vinegar and some crushed garlic and season with salt at the least. But for my version I cooked it similar to my vegetable adobo , the only difference is I have to cook it longer until it is wilted. Here is the recipe of my Adobong Sili . Ingredients: 1 big bunch on mild green long chili 1 cup pork cut into strips 1/2 head garlic, peeled, crushed 1 small size onion, peeled, chopped 1/4 cup vinegar 1/4 cup soy sauce 1/2 tsp. peppercorns, crushed 2-3 p