Overseas Pinoy Cooking

Pinas Sarap: Lechon kambing ng Tarlac, paano niluluto? Madalas na bida ang lechon baboy at lechon manok pagdating sa mga handaang Pinoy, pero ibahin n'yo ang Tarlac dahil ang kanilang specialty... lechon kambing! Paano kaya ito hinahain? See other Featured Videos from Pinas Sarap;  Vigan Bagnet, Paano magluto ng bagnet ng mga Ilocano   Tuna Lechon at Iba pa...  

Pinas Sarap: Ipinagmamalaking tuna lechon ng GenSan, paano niluluto? Kung darayo sa GenSan, tiyak na grilled tuna belly at tuna panga ang hahanapin mo. Ngunit alam n'yo ba na ang tuna, ginagawa ring lechon? See other Featured Videos from Pinas Sarap;  Vigan Bagnet, Paano magluto ng bagnet ng mga Ilocano   Lechon Kambing at Iba pa...  

Dinuguan sa Kamias . Some of our readers may   remember our Dinuguan sa Sampalok post, I would say that was one of the best Dinuguan Recipe that we had. The sourness was   not acidic , it was definitely sour but   you could taste the difference , it was mellow but still sour as we wanted. Today I would like to share another dinuguan version, Dinuguan sa Kamias .   Just reading the word kamias make every sourly fruit loving Pinoy droll. The idea came about after having a lot of extra kamias from my previous   Binagoongan Kamias at Baboy . Before I give you the recipe you may as well check out my other dinuguan post in the archives. Just click on the link list below to see the recipes. Dinardaraan, Ilocano Dinuguan Crispy Pork Dinuguan Dinuguan sa Sampalok Dinuguan with Fried Isaw Chicken Dinuguan Pork Dinuguan Dinuguan Okey making our Dinuguan sa Kamia is of course basically the same with our Dinuguan sa Sampalok , more or less it should be jus

Buko Almond Salad with Vanilla Ice Cream . While browsing around at the supermarket for the gulaman powder for my Buko Pandan Salad with Pandan Ice Cream , I again saw these packets of almond flavoured gulaman powder which incidentally I have used in my Almond Jelly, Lychee and Pineapple Salad .  I was supposed to make Buko Pandan Salad with Pandan Ice Cream out of the buko strips from 12 young coconuts I bought from a peddler in Silang, Cavite along Aguinaldo Hi-way on our way home from Tagaytay . That’s how the idea of my Buko Almond Salad with Vanilla Ice Cream started. I have thought the almond could go with the buko and without hesitation picke up a couple of the almond flavoured gulaman powder . Buko Almond Salad with Vanilla Ice Cream did come out awesome, it is out of this world well not till now. The favours of buko, almond and vanilla all infused together in a creamy, crunchy and soft texture married all together that is really out of this world.

Buko Pandan Salad with Pandan Ice Cream. One Pinoy sweet salad dessert is the classic Buko Pandan Salad . The recipe goes back to our grandparents where the only source of gulaman gelatine come from Agar Agar bars . Agar Agar is gelling agent from a kind of seaweed. Today we now have the options of the Agar Agar in easy to use powder form. Buko Pandan Salad is not new to OPC in fact it was one of the initial recipes when OPC was starting, just click the link Buko Pandan Salad . The recipe may not be that perfect compared other Buko Pandan recipes that have are no available in the web. But that recipe was one of the more popular post during that time. Today I want to share a level up version of the classic Buko Pandan Salad . Buko Pandan Salad with Pandan Ice Cream . The dessert is brought to the next level by the pandan ice cream topping . This level up version recipe is also dead simple, it only requires minimal ingredients that are already available in most su

Fried Pork Lumpia Roll with Ham . Lumpiang Shanghai is served with Pansit are the two Pinoy dish that probably the most popular “ handa ” during birthday celebration or any other similar family celebration. The popularity of Lumpiang Shanghai and Pansit are also true to most if not every OFW and overseas Pinoy . With these celebrations it has become venues for the introduction of Lumpiang Shanghai and Pansit to OFW’s and overseas Pinoy’s foreign national friends and colleagues Because Lumpia and Pansit are basically similar to the Chinese fried rolls and stirfried noddles they   are more readily liked by foreign nationals compared to the Adobo or Kaldereta to my opinion, the dish are both more of an acquired taste. True enough during my long years as OFW myself I have seen that most of my foreign national friends and colleagues would rather pick Lumpiang Shanghai and Pansit . Today I would like to share another variation of the Pinoy Lumpiang Shan

Binagoongan Kamias at Baboy . I have been having a steady supply of kamias lately, rather than letting the sour fruit go to waste I thought I could incorporate it to my Binagoongan Baboy Recipe that did become a hit to my fellow OFW. Sourly and salty have always been a complimentary flavour to most Pinoy . It makes everyone salivate just the thought of it. In the Visayas they use Pinakupsan for the pork. Pinakupsan is a Visayan dish made up of pork belly or pork fats cut up in small cubes stir fried until it renders its fats. How would you like a soft sourly kamias and salty bagoong alamang infused with some crispy pork as a side dish of your favourite Pinoy Food . To make my Binagoongan Kamias at Baboy is fairly easy we just use unsweetened bottled bagoong alamang it should as I said easy, except for the tedious preparation of the fried pork or pinakupsan . Here is the recipe of my version of Binagoongan Kamias at Baboy , enjoy. Ingredient

Adobong Puso ng Saging, Banana Blossom Adobo . The first time I had Adobong Puso ng Saging was from a dinner with our crew on a work project assignment. One of our technicians brought several banana blossom or bud back from a break. I asked what shall we cook out of those several banana blossoms. Most of the guys really do not know any other cooking method except Adobo . Adobong Puso ng Saging we had it was delicious, very Pinoy and it literally cost nothing. Except this Adobong Puso ng Saging , all I could thick of for banana blossoms is to cook it ginataan style . In fact I have cooked and posted several banana blossoms , just click the link list below to check the recipes. Ginataang Puso ng Saging Ginataang Tabagwang at Puso ng Saging Ginataang Puso ng Saging at Saang Ginataang Puso ng Saging at Hipon Ginataang Susong Pilipit with Banana Blossom Today I want to share my version of Adobong Puso ng Saging, Banana Blossom Adobo . For this r

Nilagang Saging na Saba at Bagoong . Boiled unripe plantain banana dip in bagoong na isda . “Sa Bisaya pa, nilung-ag nga hilaw na saging ug ginamos, kalami” . Most Bisaya love boiled unripe saba bananas dipped in guinamos .   The Warays even served boiled unripe saba banana as accompaniment to Lechon . Nilagang  saging na saba at Bagoong is served as “meryenda” ,  snack food while on outing at the beach and favourite “pulutan”  by a lot of Bisaya drinker .  It is usual food after a typhoon, for two reasons; firstly food after a typhoon in the countryside is scare, and second most likely a lot of fruit bearing banana plants may have been knockdown. Plantain bananas are abundant in the Philippines and they are always available in our city wet markets and in the country side Of course cooking is straight forward and dead easy. Just trim each of the bananas, and boil them. I would suggest that the after boiling drain the boiling liquid from boiling p

Paho, Paho Salad . Most of my readers would most likely do not know what a Paho is?   If you search on google about   Paho , there is little information. Those information most likely came from a single source. Search will also return two recipe of Paho, Paho Salad and Pickled Paho . To give you an overview what is Paho , I will not echo the information from the web, you probably have google search it already at this time. I will try to provide information about Paho based on my personal knowledge. These information were based on what I have learned from relatives who are from Laguna, plus my frequent travels to Batangas. At first I have always thought that Paho are small young mangoes. No, they are not it is a type or a variety of mango. The fruits are called Paho , on the average, it is the size of a small fruit like sineguelas or castanas .   The fruit has the characteristic of pungent smell of unripe mango and are very sour. In Laguna and Batangas,

Baked Tulingan, Sinaing na Tulingan Style . Do you love the Batangas Sinaing na Tulingan and want to impress your family or friends here is my innovative baked version. The ingredients including the banana leaf wrap are basically the same with the usual Sinaing na Tulingan . Or you may use your own usual ingredients if you think my recipe is missing some ingredients. To cook my Baked Tulingan, Sinaing na Tulingan Style , of course you need an oven and instead of using a pot I used a baking dish. This was my first try to cook Baked Tulingan, Sinaing na Tulingan Style so I opted to try it first with just 3 medium sized tulingan .   Just arrange the individually wrapped flattened tulingan and other ingredients on the baking dish line with banana leaf and sealed with aluminium foil. The dish is then baked for 2 1/2 hours at 250Deg F or 120deg C. Now if you are looking for the usual cooking method of Sinaing na Tulingan or looking for other tulingan or sinaing na isd

Grilled Tagaytay Beef T-Bone Steak with Mushroom Sauce . On my recent trip to Tagatay Mahogany Market I have noticed that some of the stalls there are selling also beef T-bone steak cuts , besides the usual Bulalo . Local tourists are also going to Tagaytay for the cheap beef besides enjoying the Taal Volcano scenery and cool weather .  Ok back to the T-bone steak , I have noticed that a lot of tourists are buying the Tagaytay beef T-bone steak , this caught my attention. Would the Tagatay beef steaks are as good as their Bulalo ? Well the only way to find out is bring home the Tagaytay Beef steaks , bought 1 kilo of the beef T-bone steaks . I asked the butcher to slice the steaks at about 20mm thick or about the size of a thumb. The one kilo beef T-bone steak yielded four slices. It has been sometime since I had a good grilled T-bone steak that was when I was in Australia . Finally decided to cook the Tagaytay Beef T-Bone Steak grilled , with my old ribbed g

Sautéed Ilocano Vegetables with Ground Beef . It has been sometime since I had an authentic Ilocano vegetable dish . Today I am sharing the beef version of a similar Ilocano vegetable dish Sautéed Ilocano Vegetables with Ground Pork . Cooking procedure is basically the same all I did was used ground beef instead of ground pork. The vegetable ingredients are a medley of Ilocano vegetables that are in season. These includes labong, bulaklak ng kalabasa, alukun, saluyot   string beans ect. Sautéed Ilocano Vegetables with Ground Beef is a personal favourite. Versions also include with fried or charcoal grilled fish. Cooking is straight forward as the name suggest all that is needed is sauté the meat ingredients with the usual Pinoy aromatics before adding the vegetable ingredients.   Ingredients: 1/4 kilo shredded and parboiled labong, bamboo shoots 1 small bundle sitaw, string beans, trimmed, cut into 2” lengths 2 bundle bulaklak ng kalabasa, trimmed