Overseas Pinoy Cooking

Sinabawan Ulo ng Maya Maya . The other day I found this fresh maya maya fish head at South Supermarket in Filinvest Alabang. Without hesitation I immediately grab, knowing that this premium fish is no cheap. One medium size fish head costing about 500 pesos, immediately cut short my grocery budget money. Never the less I was pretty sure that it will make a great fish soup meal, I wanted to have   Sinabawan Ulo ng Maya Maya . To make my Sinabawan Ulo ng Maya Maya . I needed to have the basic ingredients, some tanglad, ginger, onions, tomatoes and some leeks. My vegetable choice was the Pinoy pechay. Here is the recipe of my Sinabawan Ulo ng Maya Maya. Ingredients: 1 medium size maya maya fish head, cut into large serving pieces 1 bunch pechay, trimmed 2 thumb size ginger, skinned, sliced 2 onions, peeled,   quartered 1 bundle spring onions or leeks, trimmed, cut diagonally 1 large size tomato, quartered 1 stalk lemongrass,trimmed, crushed 2-3

Adobong Kangkong with Oyster Sauce. To today I am sharing my version of Adobong Kangkong . Adobong kangkong is one of the more popular vegetable adobo. It is simple, quick and fairly easy to prepare. Adobong kangkong is not new, in fact it is one of my first dish when I have started this Pinoy Food Blog . I have been posting also other Vegetable adobo recipe regularly. You may want to check the link list below to check those posts. Adobong Puso ng Saging, Banana Blossom Adobo Adobong Talong Adobong Sili Adobong Okra Adobong Asparagus Adobong Labong, Bamboo Shoot Adobo Adobong Choy Sum Adobong Bok Choy, Chinese Cabbage Adobo Adobong Sitaw at Baboy Adobong Sitaw, String Beans Adobo Adobong Kangkong Cooking my Adobong Kangkong with Oyster Sauce required some tweaking from my usual cooking method for vegetables for the reason that I have cook the adobong   kangkong with pork, p ork cooks longer than vegetables. I have stir/pan-fried the pork, adobo style fi

Pinoy Creamy Pork and Chicken Curry . I am not sure if someone has ever used Nestle cream on a Pinoy version of curry. The idea came about when I decided to cook a usual Pinoy Pork and Chicken Curry and I forgot about the coconut cream or milk ingredient. Without the coconut milk I decided to use what was available that I thought would make a good substitute, I had in the cupboard a can of Nestle cream leftover from a macaroni recipe . Before I go further, should you be looking for the usual version of the Pinoy curry I do have several post in the archives, check it out. Chicken Wings Pinoy Curry Style Fish Head Curry Pinoy Style 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 Now making my Pinoy Creamy Pork and Chicken Curry is basically the same

Kinamatisang Daing at Nilagang Saba is my suggestion for a meat free holy week dish. Most Pinoy Christians in particular observed the Holy Week with meat free meals and dried fish is the choice of food next of course to the fish. Some of would rather have fresh fish for the reason of course people like fresh food. But for those who have been in the tradition of having dried fish meals during the Lenten Seasons I would like to share my Kinamatisang Daing at Nilagang Saba . This is not the first time that I have made tomato sautéed dried fish, several years ago I had shared my Sarciadong Daing  that have made it to countless Pinoy homes. The recipe of my Sarciadong Daing   was more sophisticated which require a lot of ingredients on a very simple dish. Simple it is my Kinamatisang Daing at Nilagang Saba is a trimmed down version of my Sarciadong Daing dish. I have limited my sautéing ingredients to the basic, tomatoes and onions. I have to add in some kinchay for t