Overseas Pinoy Cooking

ILOCANO BATSO with HEBI and PORK BELLY │ Ginisang Upo with Atsuete This Batso or Bacho is cooked with Hebi or Hibe (semi dried small shrimps). This Ilocano Ginisang Upo recipe is also cooked with diced pork belly. I used annatto seeds that were particularly bought at the wet markets. The seeds are almost black red in color but the annatto water extract is actually blood red. Compared to the orange colored annatto seeds that are sold in the supermarkets. Hebi is actually a cheaper alternative to fresh shrimps. The upo has to be cooked half cooked, do not overcook the vegetables. You do not want a mushy texture. Once the upo start to cook take it out from the heat. Best used annatto water if the seeds are available in your area. Ideally the annatto water is added as soon as the diced upo is added. The annatto besides the nuclear red color, the flavor or aroma of the annatto makes the batso unique because of that nutty flavor. Ingredients: 1 medium size upo, diced, small si

PINOY CHICKEN BARBECUE WITH PEANUT SAUCE and YELLOW RICE Luto Hangang Gitna ng Chicken Simple and Easy Pinoy Chicken BBQ with Yellow Fried Rice - Java Rice and Peanut Sauce. This Chicken Barbeque is for the Christmas and New Year Holidays. It is made quick and simple by grilling the chicken in grill plate, therefore you can do it indoors. The chickens are also braised or pre-cooked, this will eliminate uncooked middle or inner portion of the chicken usually common on chicken barbecue. The base of the peanut sauce is the remaining sauce from braising the chicken, therefore be careful in adding salt and soy sauce on the marinating mixture. Too much kalamansi on the marinating mixture will also result over sourly peanut sauce. The yellow or java rice made yellow by the annatto oil and the turmeric powder, we want a yellow rice so watch out for the quantity of the annatto oil, we do not want also  too much of the turmeric  flavore on the yellow rice. Ingredients: Chicken BBQ: 1 kilo chicke

PINOY PORK TENDERLOIN CURRY w/ VEGETABLES │ How to Cook Pinoy Pork Curry Sharing my PINOY PORK CURRY with VEGETABLES. The recipe is based from our, Overseas Pinoy Cooking post, Pinoy Pork Curry . Ingredients: 1 small to medium size pork tenderloin, sliced 2 medium size potatoes, cut into wedges 1 medium size carrot, cut into wedges 1 bunch green beans, trimmed, slice to pieces 1 bunch snow peas, trimmed 1 medium size bell pepper, julienned 1 cup green peas 2 pieces red and green chili chopped 1 cup coconut milk 1/2 head garlic, chopped 2 medium size onions chopped 2 thumb size ginger, julienned 1 bunch kinchay, separate stem and leaves 1 stalk celery, chopped, separate stem and leaves 1 tbsp. powdered black pepper, 1 tbsp. turmeric powder, 2-3 tbsp. curry powder 1 tbsp. brown sugar 1/3 cup fish sauce 1/4 cup cornstarch, diluted in 1/3 cup water salt to taste cooking oil

SEAFOOD PINOY PAELLA RECIPE │ How to Cook Pinoy Seafood Paella Seafood Pinoy Paella, Paella with Shrimps, Mussels and Clams is our Pinoy version of the festive PAELLA. In our household we usually have Paella, Arroz Valenciana or Bringhe every Noche Buena. Every year I try to cook different versions . Visit our website to check some of the Paella, Arroz Valenciana or Bringhe version that we had  in the fast. Overseas Pinoy Cooking  paella post: \ Today I am sharing our Seafood Paella that we had last Noche Buena. Making the Pinoy version of Paella is fairly easy, any ingredient that are available will do. There are no hard rule for the type and quantity of the main ingredients. If seafood is not available for some reason you may use just pork or chicken, or even ham, meatloaf or hotdogs. Ingredients: Type and quantity of main ingredients are for guide only. Any available ingredients will do. 1/2 kilo glutinous rice, cooked, (slightly undercooked) 1/2 kilo shrimps shelled deveined, Boil

CRISPY GRILLED PORK MASKARA SISIG │ How to Make Pork Sizzling Sisig Crispy Pork Sisig, Inihaw na Pork Maskara. Today I am sharing my crispy-delicious pork sisig, CRISPY GRILLED PORK MASKARA SISIG. Yes you can have a crispy sisig without deep frying the pork. You do not need to go to the hassles of oil splatters in frying the pork. All that is needed is just grill the pork well done until crisp. Just do not let the pork render fats during stir-frying. This can be done if you just stir fry the sisig mixture quickly. Ingredients: 1 large pork mascara, parts detached from bones and cleaned, pre-cooked or boiled with salt, peppercorns, bay leaves, garlic, ginger and some vinegar, diced 1/2 kilo pork liver, grilled, diced 1 head garlic, chopped 3-4 large onions, chopped 1/4 cup soy sauce 1 chicken or pork cubes 2-3 tbsp. powdered black pepper green chilies, chopped red chilies,chopped and the remaining liquid seasoning salt to taste cooking oil kalamansi chopped spring onions butter eggs

MIXED PANSIT BIHON at CANTON │ How to Cook Mixed Pansit Bihon at Canton MIXED PANSIT BIHON at CANTON CHINESE SAUSAGE TENGA ng DAGA. There are countless cooking methods for the classic Pinoy Pansit. These are number one, dependent on the availability of ingredients. Number two, based on personal cooking method(s). And number three, based on personal preference base in tastes and visual appeal. We at overseas Pinoy Cooking has also several versions of the Pinoy Pansit Ingredients: To make 1/2 to 1 kilo pansit noodles. 500grams, bihon noodles, soaked as per package instruction 250- 500 grams, canton noodles 2 -3 Chinese sausages, sliced diagonally 1/2-1 cup rehydrated black fungus, julienned 1 cup boiled, sliced pork 1 cup boiled, shredded chicken breast 1/2 cup chicken liver, cut to pieces 1 cup shelled, blanched shrimps 1 medium carrot, julienne 1 medium bell pepper, julienne 1 bunched snow peas, trimmed 1/4 medium cabbage, shredded 1 bunch spring onions, chopped 1/2 head chopp

BUKO NATA DE COCO FRUIT SALAD │ How to make Nata de Coco Fruit Salad Flavored and colored nata de coco in cans are now available. My version uses these canned flavored nata de coco. Buko Nata de Coco Fruit Salad Canned flavored nata de coco are available in the following flavors. Plain White Melon Buko Pandan Lychees Pineapple Ube Coffee Ingredients: To make 2 large fruit bowl, ingredients are guide only. No hard rule on type and quantity of ingredients. 1 850g can fruit cocktail, drained 2 425g cans flavored/colored nata de coco, drained 2 425g cans plain white nata de coco, drained 4 young coconut, buko, meat strips, keep buko water for other use 1 big apple, skinned, cut into cubes or wedges 3 kiwi fruit, skinned, cut into cubes or wedges 2 cups. red or green grapes 2 cups cheddar cheese, cut into small or fine cubes 1-2 small cans condensed milk, quantity according to preferred sweetness 1-2 packs all-purpose cream, quantity according to preferred sweetness Others: Canne

ENSALADANG BULAKLAK NG KALABASA served with salted egg salad “These colorful vegetables flower are one of my favorite vegetable. It can be one of the ingredients of the popular dinengdeng or cooked as guinisa. Because of their bright yellow orange color they are visually appealing and they are best cooked as salad or ensalada. It is easy to prepare just blanch the flowers in boiling water for a minute or two. Here is how I made it. Ingredients: 2 big bundle bulaklak ng kalabasa / squash flowers 1 medium size tomato, chopped 1 small size onion, chopped thinly, optional 2-3 tbsp. bagoon na isda 2 tablespoon. vinegar Cooking procedure: Trim stem and remove stamen and/or pistil of each squash flower and rinse. In a casserole boil water and blanch squash flower for 1/2 to a minute, remove from water and drain, let cool. In a big bowl toss squash flower, and all other ingredients. Chill in refrigerator until ready to serve”

CREAMY SOPAS MACARONI with CREAM of MUSHROOM SOUP Paano Magluto ng Creamy Sopas You may have tried the Creamy Macaroni Soup of Jollibee. Today I am sharing a level up version.  Creamy Sopas, Macaroni Sopas with Cream of Mushroom. To make that especial creaminess I used cream of mushroom sauce. Now if you want your sopas more on the runny side, used more water or reduce the quantity of the cream of mushroom mix. Or if you want it thick and creamy, adjust the quantity, either more water or more cream of mushroom mix. Another sepecial ingredient is butter, for that added “linamnam”. There are several version of Macaroni Soup recipe on our Overseas Pinoy Cooking post. Ingredients: 1/2 kilo elbow macaroni pasta 1 pack, cream of mushroom mix 1/4 kilo pork belly, boiled, sliced 1 large chicken breast, boiled, shredded 6-8 pieces hotdog, sliced 1 medium sized carrot, julienned 1 small sized red bell pepper, julienned 1 stalk celery, stem sliced, leaves chopped 1/2 pechay Baguio, chopped 1 smal

GINATAANG HALO HALO with RICE │ Paano Magluto ng Binignit Bisaya This version of GINATAANG HALO-HALO is cooked BINIGNIT BISAYA STYLE. My usual traditional GINATAANG HALO-HALO is cooked with bilo-bilo. Compared to BINIGNIT the Visayan version GINATAANG HALO-HALO is cooked with rice either malagkit or regular rice, and with a lot of colorful sago. Because of the addition of rice the binigit has thicker consistency, compared to the traditional ginataang halo-halo which sometimes it is even runny sauce. Ginataang halo-halo is fairly easy to cook. Almost all the ingredients are added simultaneously and stir cooked until the desired consistency is achieved. It is recommended that the kamote, ube and gabi at cut into bigger sizes. When cooked kamote, ube and gabi will easily disintegrate, this is where the sticky and thick sauce are formee in adition to the rice. The bilo-bilo has to be added simultaneously with the root crop ingredients or before the sauce thickens. Donot wait till the sauce

ENSALADANG KATURAY with TOASTED DILIS Paano Gumawa ng Ensaladang Katuray This ENSALADANG KATURAY with TOASTED DILIS recipe is from Overseas Pinoy Cooking post. Below is the original write-up about that Ensaladang Katuray post . “Ensaladang Katuray, I am sure a lot of you are wondering what katuray is? Katuray is a small tree that is normally grown at backyards in the provinces. When in bloom you won’t miss the tree full of white butterfly like flowers. The flowers are harvested before it is fully open and it is normally cooked with other vegetables like dinengden or bulanglang and of course this beautiful salad on this post. There is no special way of cleaning just remove the stem, open up the petals and remove the stamen and /or pistil of each flower. When cooked it gives a bitter sweet taste and a slight leathery texture . Once in a while you could find them in the supermarkets, but when they are in season surely you could buy them at wet markets. Ingredients: 1/2 k. katuray flowers

CHRISTMAS FRUITY MAJA BLANCA with CHEESE AND BUTTER  How to make Maja Blanca Sharing my CHRISTMAS FRUITY MAJA BLANCA with CHEESE AND BUTTER recipe. Ingredients: Can fill three 1.7 liters baking dish or 12 to 15 medium sized llanera. 3 cups cornstarch 1 1/2 (425ml) can whole kernel sweet corn, drained  1/2 822g can fruit cocktail, drained 2 410ml cans evaporated milk 3 300ml cans condensed milk 1 400ml pack coconut milk 1/3 to 1/2 cup sugar or according to taste 1/2 block butter 100g 1/2 tsp salt 1 to 1 1/2 cups grated cheddar cheese. 6 cups of water For Garnish grated cheese bottled cherries 1/2 can remaining fruit cocktail 1/2 can remaining whole kernel sweet corn 

HOMECOOKED VIGAN SINANGLAO│SINANGLAW Paano Magluto ng Vigan Sinanglaw │ Pinapaitan Baka This is the HOMECOOKED VERSION of VIGAN SINANGLAO, SINANGLAW cooked with KAMIAS Beef Pinapaitan or Papaitan. The Vigan sinanglao or sinanglaw is basically similar to beef papaitan or pinapaitan. The ViganSinanglao or Vigan Sinanglaw version served at the premises of the Vigan Post Office is basically boiled beef innards, beef tongue, beef skin, face, beef blood and other beef opals. The papait , sukang Iloko, chopped onions, ect. are served as condiments. The homecooked version is similar to the pinapaitan recipe, the beef innards ingredients are sauteed with aromatic ingredients. The papait is cooked or added during cooking. This recipe uses kamias as the souring ingredients in addition to sukang Iloko. Please check out similar recipe on our Overseas Pinoy Cooking archives. Ingredients: 2 kilos papaitan mix,pre-boiled with aromatic herbs, salt and sukang Iloko 1/2 kilo beef kamto. Pre

Pinoy CHICKEN MEATLOAF RELLENO STYLE │ Paano Gumawa ng Rellenong Manok This a my version of Pinoy Chicken Relleno Style. Stuffed Chicken with ground chicken meat, Original recipe from Overseas Pinoy Cooking website Chicken Meatloaf, Chicken Relleno Style Ingredients: 1 1/2 kilo chicken, deboned, remove wings and trim legs Marinade: 1/4 cup soy sauce juice from 1 lemon 1 tsp. salt 1/2 tsp. pepper powder Stuffing: 1/2 kilo ground chicken 150 grams, chopped ham 1/2 cup chopped Vienna sausage 1 small size carrot, finely diced 1/2 cup pickled relish 1/2 cup raisins (sultanas and apricot raisin) 1/2 cup grated cheese 1 tbsp. garlic powder 3 eggs, beaten 12 hard boiled quail eggs salt and pepper to taste Others: 1/4 cup butter banana ketchup Cooking Procedure: Marinate the deboned chicken with soy sauce, garlic powder, lemon juice and salt and pepper to taste for 4 hours or overnight, place in the refrigerator. In a big bowl mix the first ten ingredients for the stuffing. Season with salt and

BABY POTATO SALAD with HAM and EGG │ How to Cook Pinoy Baby Potato Salad BABY POTATO SALAD is a classic Pinoy potato salad that is usually served during the holiday celebrations. During this time of the year marble size baby potatoes are usually available at most supermarkets for reason that there is a greater demand. Significant numbers of Pinoy prefer to use baby potatoes for their potato salad instead of the regular sized potatoes for better presentation. Young potatoes are also nuttier compared to the regular potatoes. I have to remove the skin of the baby potatoes, so that the mayo ingredients are better infused to the potatoes.   The potatoes are boiled with generous amount of salt. This recipe was based on Overseas Pinoy Cooking recipe. Ingredients: Quantities are recommended, no hard rules on quantities 1 to 1 1/2 kilo baby potatoes, skinned, boiled and seasoned with salt 1 small 220grams pack bacon bits, stir-fried, 4-5 large eggs, hard boiled, finely diced 1 small 220ml pack

CLASSIC PINOY MACARONI SALAD 2 WAYS PINOY CHICKEN MACARONI SALAD│HAM AND BACON MACARONI SALAD Christmas CLASSIC PINOY CHICKEN MACARONI SALAD and HAM AND BACON MACARONI SALAD. This Pinoy Macaroni Salad(s) is not your usual very sweet pasta salad. This is the version that I grew up with, no sugar, no condensed milk or creamer. “HINDI NAKAKAUMAY” Original recipes from Overseas Pinoy Cooking Chicken Macaroni Salad Pinoy Ham and Bacon Macaroni Salad Classic Pinoy Chicken Macaroni Salad Ingredients: Quantities are recommended, no hard rules on quantities 1/2 kilo macaroni pasta , cooked as per package instruction plus season with salt 1 chicken breast, boiled finely shredded 1 packet 220ml pack mayonnaise 1 packet 220ml pack sandwich spread 2 to 3 tbsp. pickled relish 1 onion, medium size, finely diced 1 carrot, medium size, finely diced 1 stalk celery, finely diced 1 small can pineapple tidbits, finely diced, reserved syrup 1 block cheddar cheese, finely diced 2-3 tbsp. cup rai

CASSAVA BUKO CAKE AND FLAN, 2 WAYS, BAKED and STEAMED How to Make Cassava Buko Cake HAPPY HOLIDAYS!!  This is my version of the popular CASSAVA BUKO CAKE AND FLAN prepared 2 ways, BAKED and STEAMED. Where to source your grated cassava? Buy your grated cassava at a public wet market near you. Available on vendors that sell coconut, ingredients for ginataan vegetables and other root crops. Let the vendor grate your cassava, they use the same gudgoran use for coconut. Once the cassava has been grated it has to be cooked immediately, to avoid fermentation. Here what you will need. Steamed Cassava Buko Cake Flan: Ingredients to make 2 round  baking dish. or 6-7 medium sized llanera. 1 kilo drained grated cassava. 1 1/2 cups buko meat strips.  1 small can condensed milk. 1 small can evaporated milk. 3 large eggs. 1 tsp. salt. 1/2 cup sugar,  to make caramel Baked Cassava Cake: To make 1 medium size baking dish. 1 kilo drained grated cassava add in 1 1/2 cup  buko meat strips,  1 small can  c

MENUDO with MEAT LOAF and BAKED BEANS │ Paano Magluto ng Meatloaf Menudo Our Holiday Celebration dish for today is my innovative MENUDO with MEAT LOAF, PORK and BEANS. This recipe was based from our Menudo with Baked Beans . The recipe is basically similar except with the use of canned meatloaf. There was a time when canned Pork and Beans was as popular as canned sardines for breakfast. At that time I tough canned baked beans will work with the Pinoy Menudo. That recipe has become one of the more popular dish. Here’s what you need. 1/2 to 3/4 kilo pork belly, diced or cut into cubes 1/4 kilo pork liver, diced or cut into cubes 1 small canned meat loaf, diced or cut into cubes 2- 3 small cans baked pork and beans 1 small can green peas, drained 3-4 medium potato, diced or cut into cubes 1 large carrot, diced or cut into cubes 2 medium red/green bell pepper, cut into squares 1/2 head garlic, chopped 2 medium size onions, chopped 1/3 fish sauce 1/4 cup soy sauce 1/4 cup oyster sauce 3 tbs

EASY BIBINGKA RECIPE │ BUKO CHEESE, UBE CHEESE and TRADITIONAL SALTED EGG CHEESE Today’s holyday celebration Pinoy food is my version of EASY BIBINGKA RECIPE│BUKO CHEESE, UBE CHEESE and TRADITIONAL SALTED EGG CHEESE. Ingredient, quantities and cooking method of the traditional bibingka has now become standard. The only variation now is how it is preferred or with the addition of non-traditional ingredients. I am sharing my version, should you are looking for some variations for your bibingka. Ingredients: To make 10 medium size bibingka  (Bibingka Mould #6) 2 1/2 cups rice flour or al purpose flour 1/2 cup sugar 2 tbsp. baking powder 1/2 tsp. salt 400ml pure coconut milk 1 cup water 4 large eggs 1/4 cup melted butter  

SWEET SPAGHETTI PINOY STYLE with CEBU CHORIZO and CHUNKY CORNED BEEF PINOY BREAKFAST Anyone has tried this SWEET SPAGHETTI PINOY STYLE with CEBU CHORIZO and CHUNKY CORNED BEEF served PINOY BREAKFAST. I have some original Cebu Chorizo intended for breakfast together with corned beef and some sliced ham. Then I though why not mate today’s breakfast special? Cebu chorizo which is sweet, the canned chunky corned beef and the sliced ham can be an alternative to a ground meat and hotdog sweet spaghetti sauce. What you will need. 3 dozens, Cebu Chorizo 1 big can chunky corned beef 1 small pack sweet ham, cut into squares 1 can sliced button mushrooms 500 grams Pinoy style tomato sauce 2-3 tbsp. tomato paste 1/2 cup tomato or banana ketchup 2-3 tbsp. chili sauce 1/3-1/2 cup oyster sauce 1/2 head garlic, finely chopped 2 medium size onions, finely chopped 2 bell pepper, red and green, finely diced 1 medium size carrot, finely diced 2-3 tbsp. pickled relish 1-2 tbsp. dried parsley flakes 1/

BAM-E or BAM-I?, PANSIT BISAYA │ Paano magluto ng Pansit Bisaya These is our version of BAM-E or BAM-I ?, PANSIT BISAYA │ PANCIT VISAYA A similar recipe was originally posted on Overseas Pinoy Cooking several years ago. That post was one of the more popular dish on the blog. Today I am sharing a cooking video base on that recipe. “Bam-e or Bam-I?, Pansit Bisaya is basically the same as to other ginisa pansit except probably to some ingredients or spices akin to or available to local Visayas. This ginisang mixed pansit canton and sotanghon for some reason it is called bam-e that I myself also cannot explain.” One unique ingredient of Bam-e is dried squid or nokos. sometimes dried shelled small shrimps or hibe is also added. Below is the list of ingredients. Ingredients: 400 grams canton noodles 250 grams sotanghon noodles 1 cup, boiled pork belly, sliced 1/2 cup, boiled pork liver, sliced thinly. 1 cup boiled chicken breast, shredded 3/4 cup cooked shrimp 3/4 cup large squid

PORK WHITE ADOBO serve with FRIED TOMATOES, FRIED EGGPLANT AND BOILED EGG I am sharing today a simple One Pot Adobo Recipe. PORK WHITE ADOBO serve with FRIED TOMATOES, FRIED EGGPLANT AND BOILED EGG. The recipe is so simple that all I did was put in all the ingredients together in a sauce or braising pot, stirring was also minimal and of course only the basic ingredients were used. This is a white adobo obviously soy sauce was not used and even fish sauce. To compensate for the pale looking white adobo, I pan fry some tomatoes and eggplant slices to go with the white adobo. Adobo is not complete without boiled eggs.

LAYERED KUTSINTA, HINDI ITO SAPIN SAPIN WHITE KUTSINTA, ORIGINAL, UBE, BUKO PANDAN FLAVOR Today I am sharing an innovative LAYERED KUTSINTA RECIPE. To make this layered kutsinta I made four blends, White kutsinta made up for cassava starch, all-purpose flour, coconut milk and fresh milk, original atsuete kutsinta, Ube kutsinta and buko-pandan flavored kutsinta. This  kutsinta recipe is more of a firm but soft texture, compared to  most kutsinta that are soft and soggy. The sweetness is just right, not overly sweet. Now if you have a sweet tooth just add more sugar. The colors are more of the light side, again if you like it with darker hue, just use more extracts. For the regular sized kutsinta, I just used the regular puto plastic moulds, and for the layered kutsinta I used the 750ml plastic microwavable food container or tubs. The number of layers and combination are determined by you. Use your creativity. The recipes are there as your guide, remember there are several variables that

CREAMY WHITE CHICKEN CALDERETA w/ WATER  CHESTNUT KALDERETANG BATANGAS STYLE Today I am sharing my CREAMY WHITE CHICKEN CALDERETA. I cooked it KALDERETA BATANGAS STYLE. Instead of using tomato sauce I used canned evaporated milk and all-purpose cream. Similar to Batangas Kaldereta, I used a lot of garlic and onions. I have also added a lot of other ingredients. These are optional ingredients; Canned Whole Button Mushrooms Green Olives Canned Chick Peas Canned Water Chestnut Chicken Livers All Purpose Cream

GINATAANG SANTOL, SINANTOL, Walang Gisa-gisa, Traditional Cooking Method GINATAANG SANTOL or SINANTOL is one of the more popular recipes of Overseas Pinoy Cooking. Today I am sharing a cooking video of that traditional SINATOL RECIPE post. The title indicated that there is no sautéing involved “Walang Gisa-gisa Cooking Method” Similar to any traditional vegetable ginataang Bicol style , our Sinantol was cooked without sautéing. I have always thought that Sinantol or Sinanatolan originated in Laguna or Quezon ,Southern Tagalog, hence the Tagalog name of the dish. The traditional preparation of the santol should be chopped, not to fine but not diced, how-ever that would require a lot of muscle work and the chopped santol meats will oxidize faster, resulting a dark brown color, on our Overseas Pinoy Cooking recipe, I coarsely grated the santol meat, I use the coarse teeth of the hand grate tool, there by leaving a still meaty santol meat. Today I used a food processor with chop option

ADOBONG SILI at BABOY, Siling Ilocano If you are watching this video you have come across ADOBONG SILING ILOCANO or most likely you are an ILOCANO, or knew that there are variety of long green sili that are not spicy or hot. Overseas Pinoy Cooking - Adobong Sili Ilocano green long sili from Vigan are not spicy and hot, eaten in volume as regular vegetable vian. On this video I bought these Ilocano long green sili on my recent trip to SOMO Market in Molino, Daang Hari Rd. There are several ways to cook it, from simple blanching, grilling, pakbet, inabraw to adobo. Today we are cooking Adobong Sili. Best served with bagoong isda with kalamansi dip. This adbo is oily. “masarap ihalo ang mantka ng adobo sa kanin tapos lagyan ng kunting bagoong isda na may kalamansi”. In a non-stick frying pan, heat generous amount of cooking oil and stir-fry about 250 pork strips. Stir-fry the pork for about 3 to 5 minutes, cover after its stir. Add in 1/2 head chopped garlic, continue to sti

VIGAN DINOYDOY, Kalabasa at Ampalaya │ How to Cook Ilocano Dinoydoy Looking for an alternative recipe of squash and bitter melon, try this Vigan Dinoydoy RECIPE. Below are the write-ups and original recipe, some ingredients and methods may not be similar on the video, ingredients and methods are based on availability at the time of cooking. Dinoydoy is a popular Ilocano squash with bitter melon dish. It is made up of squash with pork cooked until the squash nearly disintegrate. Bitter melon is usually added which best compliment the sweetness of the squash. Dinoydoy is so popular in Ilocos that it is one of the best seller of the Vigan branch of Max’s restaurant. The consistency of dinoydoy defend from one's preference from runny soup consistency to almost dry chunky paste like dish. Here is the recipe of my version of Dinoydoy. Ingredients: 4 cups cubed squash 1 large size, bitter melon, de-seeded, sliced 2 cups pork, cut into thin slices 1/2 cup small size shrimps, shelled (o

SARCIADONG BUWAD or KINAMATISANG DAING │ Masarap na Luto ng Daing Today I am sharing a cooking video of that dish. Please find below the actual post content and actual recipe from that post. Please note however that there are some difference and cooking methods, that is because of the availability of ingredients at the time of cooking. Sarciadong Buwad, Sarciadong Daing, this may be new to most of the readers but this is one of the more popular cooking method of dried fish in some parts of Central Visayas, Cebu in particular. I have been planning to post this recipe for some time, now it’s the right moment in time for the Holy Week. This is one good dried fish dish and must try if you have not tried it yet. The only problem is when you live in an apartment or condo unit overseas your neighbour may not like the pungent smell of frying dried fish. What I do is cook it when everybody are asleep. Cooking is fairly simple, the dried fish has to be soaked in water to reduce or remove som

STEAMED TAHONG, Pulutan Easy 10 to 15 minutes STEAMED TAHONG PULUTAN RECIPE . The BEST TAHONG or GREEN MUSSEL COOKING METHOD is just plain steaming, straight from the source. The fisherman just simply steamed their tahong for their family straight the sea, not even a salt is added. Serve with a vinegar dip. Today we are going to have some steamed tahong, but we have to use some garlic and some salt, our tahong was sourced at nearby wet market, it is not as fresh as the day’s catch of the fisherman, but of course it is still fresh. Some reserve and consume the steaming juices, for me I have to discard it, first I am not too sure where the tahong came from, I just bought it from the wet market. Second most of the time, I find the tahong juices to strong and mask the succulent sweetness of the tahong meat. Below is the recipe on how I cook my Steamed Tahong In a medium sized pan, throw in about 1/2 head crushed garlic. Then add in 1 to 1/2 kilo of cleaned tahong, green mussels. Throw in a

Batso │ Ginisang Upo │ Ilokano Food │ How to Cook Ilocano Batcho Batso is basically ginisang upo, it is an Ilokano vegetable upo fruit (bottle gourd) recipe. The highlight of the recipe is the addition of atsuete or annatto seeds coloring. The red coloring of annatto seeds does not only make the vegetable in to a bright red orange color it adds also that distinct annatto aroma that adds a character to the dish. Another unique ingredient is the addition of hibe or shelled, dried small shrimps, Ilokanos being frugal hibe is used instead of fresh shrimps or prawns, hibe imparts a full umami and seafood tastes if added to vegetable ginisa dishes. The most important is use of fresh young bottle gourd, do not but the matured fruit, the seeds are already hard and are no longer edible. On this video I have shown an easier slicing of the fruit, it should be cut into thin strips, that is how I preferred. Slices could either be thin triangle slices or chopped into small pieces. Do not overc

PANSIT PALABOK │NO MEAT│ 2 WAYS│PLANT BASED CHICHARON & PORK RIND CHICHARON TOPPINGS I am sharing my SPECIAL PANCIT OR PANSIT NO MEAT PALABOK, 2 WAYS. First one, I used vegetable chicharon topping and the second, I used the usual pork rind chicharon toppings. This is a no meat pancit palabok, I only used firm tofu, flavored with vegetables and seafood for the red sauce. In addition I used also the usual shrimp and squid toppings or garnish. For those who are not into pork chicharon use the vegetable chicharon instead. On this video I also used 2 types of palabok noodles, the regular thickness and the thick noodles, to compare which are better, I have been using the regular Super-Q palabok noodles ever since , but I was curious about the thick palabok noodles. I find the Super-Q palabok noodles easier to cook, it has a clear cooking instructions. While the thick noodles supposed to be soaked longer time some also suggested overnight, but the resultant cooked noodles were easily cut

HOMEMADE BANANA BREAD with FRUIT & NUT CHOCOLATE BAR │ How to Bake Pinoy Style Banana Cake Easy No Fail Homemade Banana Bread, Banana Cake with Fruit and Nut Chocolate Bar. Paano gumawa ng Lutong Bahay na Banana Bread. Ingredients: 6 to 8 pcs overripe bananas 2 cups all-purpose flour 2 large eggs 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 3/4 to 1 cup brown sugar 1 pack all-purpose cream 2 tsp. white vinegar 1/2 to 3/4 cup cooking oil 1/2 to 1 cup fruit & nut chocolate bar, chopped into crumbs

SARCIADONG TILAPIA │ FISH SARCIADO │ Sarciadong Isda Recipe with Ampalaya and Tausi Try this simple and easy sarciadong isda recipe. Sarciadong Tilapia with Ampalaya and Tausi or Salted Black Beans. The recipe was based on our Recipe from Overseas Pinoy Cooking post. Sarciadong Isda Recipe with Ampalaya and Tausi Ingredients: 3 medium size tilapia or any similar white flesh fish cleaned, diagonally slit cut and rub with salt 1/2 medium size ampalaya, deseeded, sliced 1/2 head garlic, chopped 3-4 medium size tomatoes, chopped 3 medium size onions, chopped 2-3 beaten eggs 2-3 tbsp. tausi, fermented black beans, drained 1 small bunch kinchay, chopped salt to taste cooking oil