Overseas Pinoy Cooking

PAKSIW na PORK PATA BATANGAS STYLE │ How to Cook Paksiw na Baboy Lutong Batangas This is my version of Batangas Paksiw na Pork Pata. This is as simple as it gets. On this video I have also demonstrated how to remove remaining hairs on the pork skins. I have also shown how to remove scum and other impurities sa pork para hindi malansa. This may be cooked with more soup, as soupy as you want. Ingredients: 1 kilo pork leg slices 1 packet, banana blossoms 1/2 to 3/4 cups white vinegar 2 medium size onions quartered 1 whole garlic or crushed 2-3 tbsp. whole black peppercorns 3 to 6 bay leaves green long chilies red and green hot chilies, optional salt to taste

BINAGOONGAN PORK PATA │ Paano Magluto ng Binagoongan Pata ng Baboy This is how I cooked my version of Binagoongan Pata ng Baboy. Ingredients: 1 kilo pork pata, lower part, cut into slices Pre-boiling the pork pata: 2 to 3 slices, ginger 1 medium size onion, quartered 1 whole garlic 1 tbsp. whole black peppercorns 2-3 bay leaves 1 tbsp. salt 1/3 cup cane vinegar Cooking the binagoongan pork pata: 2/3 to 1 cup fresh uncooked bagoong alamang 1/2 head garlic, chopped 1 thumb size ginger, cut into strips 2 medium size onions, chopped 3 medium size tomatoes, chopped 2-3 bay leaves 1/2 tbsp. cracked black peppercorns 1/3 cup cane vinegar 1 to 2 tbsp. sugar 2 kalamansi, use rind only green and red chilies

CHICKEN AFRITADA KARINDERIA STYLE │ Paano Magluto ng Afritadang Manok This simple saucy Chicken Afritada is cooked Carinderia Style, uses minimal ingredients, with Banana Ketchup for that Pinoy Ketchup sweetness and also gives the dish a nuclear red color. This Chicken Afritada is more on the saucy sides, perfect for rice toppings. Most Afritada Recipes include green peas for added color, but I have chosen it as an option, for the reason that it shorten the shelf life of the dish,”madaling mapanis”. To make the saucy thick I used 2 slices of loaf bread instead of the usual cornstarch. Ingredients: 1 kilo chicken thigh or legs, cur into serving pieces 2-3 medium size potatoes, cut into wedges 1 medium size carrot, cut into wedges 1 medium size red bell pepper, cut into triangles 1 small can green peas, drained, optional 2-3 tbsp. tomato paste 1/3 cup tomato sauce 1/3 cup banana ketchup 2 medium size onions, chopped 1/2 head garlic, chopped 1/2 tbsp. cracked black peppercorns 2-3

MINATAMIS NA SAGING with KALAMANSI ZEST RECIPE │ Paano Magluto ng Minatamis na Saba Paano Magluto ng Masarap na Minatamis na Saging na Saba. Minatamis na Saba in Caramel Syrup. Ingredients: 6 to 8 large size banana, saba variety, peeled 1 cup raw sugar 1/2 tsp salt 2 tbsp. butter 2 pieces calamansi, seeds  and juice discarded vanilla or langka essence, optional banana chips for garnish

CRISPY SAGING NA SABA TURON RECIPE │ Paano Magluto ng Saging na Turon sa Kanto Classic Perfectly Fried Saging na Turon, Crispy Fried Banana Rolls, Pinoy Street food Style. This Turon sa Kanto Style super crispy version, uses only the basic turon ingredients. Semi-ripe or ripe banana, saba variety, brown sugar or raw sugar, and of course the local lumpia wrapper. Strips of langka may be added with the sliced saba, for more flavor, use fresh langka or bottled langka. For crispier results the banana roll lumpia wrapper ends were not folded. This will let the steam escape out from the turon during and after frying.

CHICKEN MENUDO KARINDERIA STYLE │ How to Make Chicken Menudo Try this Chicken Menudo, Carinderia Style, it is a No Pork Menudo version of the popular Pork Menudo usually sold on street corner karenderia(s). Of course it is loaded with a lot of potato, carrots and chicken hotdog. And the not so secret ingredient banana ketchup. Ingredients: 1/2 kilo chicken breast or thigh, cut into small cubes 1/4 kilo chicken liver, cut into small cubes 4-6 chicken hotdogs, cut into small rings 2 medium size potatoes, cut into cubes 1 medium size carrot, cut into cubes 1 medium size, red bell pepper, cut into small squares 1/2 head garlic, chopped 2 medium size onions, chopped 2 medium size tomatoes, chopped 1/4 cup fish sauce 1/3 cup soy sauce 1/3 cup oyster sauce 1 small pack tomato sauce, Pinoy style 1/2 cup banana ketchup 1-2 tsp. powdered black peppercorns 1-2 tsp. paprika 1-2 bay leaves salt to taste cooking oil spring onions for garnish red and green chilies optional

PORK SPARE RIBS │ BUTO BUTO with SPRITE RECIPE │ How to Cook Pork Ribs with Sprite Pork Spare Ribs Sprite Recipe, Pork Buto-buto with Sprite talaga sya hehehe. Pwede bang gawin Sauce ang Sprite? Ingredients 1 1/2 -2 kilos pork ribs, buto-buto 1 small (sakto) size sprite 1 small pack Pinoy style tomato sauce 1/3 cup soy sauce 1 small red bell pepper, cut into strips 1 small carrots, sliced 1/2 head garlic, chopped 2 medium size onions, chopped 1/2 small pack oyster sauce 2-3 tsp. powdered black pepper 2-3 tbsp. brown raw sugar 1-2 star anise 1-2 bay leaves salt to taste cooking oil spring onions chopped fro garnish red hot chilies for garnish

GINISANG MUNGGO with DAING at TINAPA │ How to Cook Meatless Ginisang Munggo Try my Meatless Ginisang Munggo Recipe. Ingredients: 2 cups munggo beans 2 medium size eggplants, cut into thin strips 1 medium size ampalaya, cut into thin strips 1 bowl malungay leaves 1-2 dried fish, dried alumahan or any meaty dried fish 4-6 large tinapa, salinas or any other tinapa 2-3 green long chilies 2 medium size onions, chopped 3 medium size tomatoes, chopped 1/2 head garlic, chopped 2-3 thumb size ginger cut into thin strips 1/3 cup fish sauce salt to taste cooking oil

PINOY GARLIC BUTTER CHICKEN RECIPE │ How to Cook Garlic Butter Chicken On this video I want to share my own version of ulam Pinoy Style Garlic Butter Chicken Recipe. This version uses chicken tights cut and chicken breast, it is a version with bone in chicken pieces. The chicken and the garlic were perfectly cooked,  hindi po sunog ang bawang. Ingredients: 1 kilo chicken thigh and chicken breast, bone in cut into larges serving pieces 1 1/2 head garlic, chopped 1/2 block butter, butter milk 2 tsps. crushed black peppercorns 1 tsp. Italian mix seasoning 1 tsp. chili flakes cooking oil 1 lemon  1 tsp. powdered white or black pepper 2 tsp salt, or according to taste

RICE COOKER STEAMED CHICKEN FEET │ How to Cook Chicken Feet Dim Sum Steamed Chicken Feet with Shitake Mushrooms, Pinoy Dim Sum Style Recipe Ingredients: 1/2 kilo chicken feet, cleaned, skinned Pre-boil: 2-3 ginger, slice 2-3 bay leaves 1-2 tbsp. salt Marinade: 1/2 cup soy sauce Frying: cooking oil Steam: 2-3 pieces dried shitake mushrooms, soaked with water, sliced 1/2 small can salted beans, tausi, drain, rinsed 1/2 cup soy sauce 1/3 cup sesame oil, use cooking oil if not available 1/3 cup honey, use sugar if not available 1/2 head garlic, finely chopped 1-2 thumb size ginger cut into strips 1 tbsp. powdered black pepper 1 tsp Chinese five spice 1 tsp. salt 1/2 cup cornstarch 1 stick cinnamon bark 1-2 star anise 2-3 pieces red chilies, sliced kinchay

CREAMY LAING with DRIED FISH │ LAING at DAING │ Paano Lutuin ang Laing na Walang Kati Try this Laing at Daing, Laing with Dried Fish Recipe The not to secret cooking of laing na walang kati is not to stir the laing’s first 5 to 10 minutes cooking stage, then the dried laing leaves has to be cooked very long. The laing leaves should have been dried properly. Ingredients: 1 big bowl dried gabi leaves 1/2 kilo pork, cut, adobo size 3 large alumahan dried fish or any meaty dried fish, soaked and rinsed, cut into wide strips 1/4 cup bagoong alamang 2 400ml packs Coco Mama coconut milk 2-3 thumb size ginger, sliced 1/2 head garlic, chopped 2 medium size onions, chopped 3-5 pieces green chilies 4-5 red chilies 1-2 tbsps. crushed black peppercorns 1/3 cup fish sauce salt to taste

GINATAANG MANOK w/ MALUNGAY │ How to Cook Ginataang Manok w/ Malungay Try this Ginataang Manok with Dahon ng Malungay. Easy to cook with minimal ingredients. Ingredients: 1/2 kilo chicken bone in, cut to serving pieces 1 1/2 200ml pack Coco Mama coconut milk  1 big bowl, malungay leaves 1/2 head garlic, chopped 2-3 thumb size ginger, cut into thin strips 2 medium size onion, chopped 5-5 pieces red hot chilies 1 tbsp. cracked peppercorns 1/3 cup fish sauce chili flakes salt to taste cooking oil

CHICKEN ADOBO IN OYSTER SAUCE │ How to Cook Chicken Adobo in Oyster Sauce Chicken Adobo in Oyster Sauce.  Ingredients: 1/2 kilo chicken, cut into serving pieces, bones intact 1/4 kilo chicken liver, cut in half 1 tsp. peppercorns, lightly crushed 1 stalk tanglad, lemongrass, crushed 1 small size onion chopped 1 thumb size ginger, sliced 1/2 head garlic, crushed 1/2 cup oyster sauce 1/4 cup soy sauce 1/2 cup vinegar 3 bay leaves red chilies, optional salt cooking oil

SUAM na KALABASA at HIPON │ Paano Magluto ng Kinalabasa at Suam Suam na Kalabasa at Hipon, Kinalabasang Hipon Ingredients: 1/2 kilo medium size shrimps, trimed 1/4 medium size squash, peeled, de-seeded, sliced 1 medium size bowl malunggay leaves 2 medium size eggplants, skinned, sliced into strips 1/2 head garlic chopped 2 medium size onions, chopped 1 medium size tomato chopped 1/3 cup fish sauce 2-3 long green chillies salt to taste cooking oil

FETTUCCINE PASTA MUSHROOM SAUCE RECIPE │ How to Make Pinoy Fettuccine using Cream of Mushroom Soup How to Cook Pinoy Style Fettuccine Pasta using Cream of Mushroom Soup This fettuccine with mushroom sauce is cooked with ingredients that are available locally. I used canned button mushrooms and canned straw mushrooms for the mushroom ingredients for the sauce. Fresh or other kinds of mushrooms may be used, but I opted to canned mushrooms, for it is way cheaper. I have also used locally available, Cream of Mushroom Soup dry mix as a base for the sauce instead of the canned cream of mushroom soup. I also added some fresh basil leaves since fresh basils are available in local supermarkets, but this is optional if you do not like the strong aroma of basil. Ingredients 2 500 grams. fettuccine pasta 1 425 grams can whole straw mushrooms, sliced 1 192 grams can whole button mushrooms, cut in half 1 284 grams can sliced button mushrooms 1 small sized red bell pepper, cut into strips 2 cream of

SPECIAL PORK KALDERETA with MUSHROOMS OLIVES │ Paano Magluto ng Pork Caldereta Special pork caldereta with mushrooms and green olives. There are countless versions of kaldereta. You may want to try it with button mushrooms and green olives Ingredients: 1 kilo pork bone-in, dry rub with salt and pepper 1 big can button mushrooms, drained 1 cup pitted green olives 2 medium sized potatoes, cut into wedges 1 medium sized carrot, cut into wedges 1 large sized red bell pepper, cut into strips 3-5 hot red chilies 1 1/2- 2 cups grated cheddar cheese 3-4 medium sized onions, chopped 1 whole garlic, crushed, chopped 2-3 bay leaves 1/2 cup fish sauce 1/3 cup soy sauce 2-3 tbsp. tomato paste 1 cup tomato sauce 1/3 cup banana ketchup 2-3 tbsp. oyster sauce 1/2 cup pickled relish 1 cup Reno liver spread 1-2 tbsp. cracked or powdered black pepper 1 tbsp. paprika, optional 2-3 sliced loaf bread, soaked, mashed brown sugar hot chili sauce salt powdered black pepper cooking oil

CHICKEN TINOLA with SOTANGHON and AMPALAYA │ How to Cook Ilocano Chicken Tinola Tinolang Manok sa Ampalaya is an Ilokano version of chicken in ginger soup. This recipe was based from the original recipe of Overseas Pinoy Cooking Ingredients: 1/2 kilo chicken, cut into serving pieces, bone in 150 grams sotanghon noodles, quickly soaked with water, rinsed 1 medium size ampalaya, deseeded, cut into slices 2-3 thumb size ginger, cut into strips 1/2 head garlic, chopped 1 medium size onion, sliced 3-5 pcs. siling haba, or any green sili 1 bunch sili leaves 1 bowl, malungay leaves 1 tsp. peppercorns 1/3 cup fish sauce lemongrass sugar salt cooking oil

  BATANGAS PORK and CHICKEN ADOBONG DILAW │ How to Cook Adobong Dilaw Batangas Adobo, Batangas Adobong Dilaw, this is another way of cooking adobo without soy sauce. In Batangas they use luyang dilaw instead, giving a bright yellow tint to the dish. For my version of adobong dilaw I used turmeric, powdered form of luyang dilaw. Original recipe from Overseas Pinoy Cooking website Ingredients: 1/2 kilo pork, adobo cut 1/2 kilo chicken, adobo cut 2/3 cup white vinegar 1 head garlic, crushed 1-2 thumb size ginger, cut into strips 1-2 tbsp. turmeric powder 1/2 tsp. crushed peppercorns 1/2 tsp. whole peppercorns 2-3 pieces bay leaves 1/4 cup fish sauce, optional salt to taste cooking oil For garnish: 1 whole garlic cooked with the adobo sliced ginger, cooked with the adobo 2-3 long green chili, cooked with the adobo 1/2 head garlic, crushed, fried

PANSIT MIKI with PATOLA │ How to Cook Stirfry Noodles w/ Patula How to cook Pansit Miki with Patola, Ginisang Fresh Pansit Miki with Patola. Recipe based on original recipe from Overseas Pinoy Cooking website. Ingredients: 1/2 pack thick fresh flat miki noodles 1 large size patola, sliced crosswise into thin rings 1 bunch, pechay, cut to pieces, separate stalks 1/4 small cabbage, cut into small pieces 1 small carrot, sliced crosswise into thin rings 1/2 cup pork belly, cut into thin slices 1/2 chicken, cut into thin slices 1/2 cup pork liver, cut into thin slices, optional 1 cup shrimp, shelled, optional 1/4 cup fish sauce 1/4 cup soy sauce 1/2 cup oyster sauce 1 head, garlic, chopped 1 medium size onion, chopped 1-2 tsp. ground peppercorn 1 chicken cubes or powder kinchay, chopped spring onions, chopped kalamansi salt cooking oil

MEATLESS PINAKBET TAGALOG │ How to Cook Meatless Pinakbet Tagalog Sharing my Espesyal Pinakbet Tagalog, Meatless with Shrimps and Dried Fish. Cooked with fresh Bagoong Alamang. Topped with fresh shrimps, dried alumahan, and dried dulong. Yes I used fresh Bagoong Alamang, if it is not available or if looking for convenience, bottled cooked bagoong alamang may be used. Take note that  cooked bottled alamang, the shrimps are most like disintegrated, and salty, have to use less quantity. Most are sweetened not unless you prefer some sweetness, look for unsweetened  bottle. The type and quantity of vegetable ingredients depend on availability and preference, there is no hard rule. Some prefer their vegetables half-cooked for crunchiness, others just-cooked or properly cooked, for the vegetable to render juices.  The best Pinakbet Tagalog should be cooked just right, not under-cooked or over-cooked. Ingredients: 1 small wedge, squash, sliced 1 medium size ampalaya, sliced diagonally 2 medium