Overseas Pinoy Cooking

Pinoy Roast Pork, Tocino Style is my New Year special , it is another innovative dish that is uniquely Pinoy. Roast Pork is commonly serve in special occasions including the Christmas Season in the West and other parts of the World. Today I want to share to you a Pinoy version of a roast pork , that will surely get your attention. As I said this is another one of my innovative dish and it’s my first try of the recipe. As expected it did turn out great and I would strongly recommend to all and give it a try. For the pork roast ingredient I started with the smallest pork roast I could find. In fact I wanted a rind less pork roast but I could not find one. The 4 ribs pork loin roast was just perfect except of course it was with the rind on so I have to take the skin out, I wanted to leave some fat on but I was not able to skinned it uniformly as you can see on the photo. To prepare the skinned pork roast , slit cut the fats in diagonal patterns about half an inch diamon...

Quick Stirfried Bihon . Pansit is one of Pinoy’s favorite food during special occasions including the Christmas and New Year celebrations . There will always be some kind of noodle dish in most household during the Yuletide Season . There are several pansit recipes on the archive which I lost count already should you are looking for a particular type of pansit that you would like to cook this coming New Year Celebrations ( Click here to check all pansit resipes on the archives ). Today I would like to share a quick and easy stirfried bihon. It is quick in the sense the chicken ingredients was from roast chicken leftover and the vegetables are from a stirfry vegetable pack I bought from the supermarket. I have also some leftover Chinese Sausage and some prawns to complete the ingredients. Here is the recipe of my Quick Stirfried Bihon. Ingredients: 200 gram rice vermicelli, soaked in water and drained 1/2 roast chicken breast, shredded 2 Chinese sausa...

Lechon Arroz Paella Valenciana.  It has been the tradition of Overseas Pinoy Cooking to post the paella dish which is traditionally served at our Noche Buena every year whether it is arroz valenciana or bringhe . This is now the fourth year of the Christmas paella post which started in 2007’s Pinoy Seafood Rice Cooker Paella Valencianna , then on 2008’s Seafood Pinoy Arroz Paella and last year’s Seafood Bringhe Valenciana . For this year’s Noche Buena it is Lechon Arroz Paella Valenciana, it’s an all meat version topped with home baked lechon. The dish is similar to the basic recipe of bringhe, to make the dish I used one part glutinous rice and one part regular rice sautéed in garlic, onion, pork, chicken and Spanish chorizo slices using the oil used in stir frying some diced bacon which I added on the last part of cooking the rice. Broth from pre-boiling the pork rind and thick canned coconut cream is added to the rice and simmered until the rice started to absorb t...

Pinoy Puchero, Pochero with Eggplant Sauce . I have tried to cook this pochero dish as close as possible to the version of Nora Daza from her cook book titled Let’s Cook with Nora Daza . Incidentally this is my first cook book which help me honed my cooking knowledge. I find the recipe’s cooking method laborious with all the individual boiling of the meat and vegetable ingredients. I have to revised it to an easier to follow cooking method including the eggplant sauce where raw garlic is mixed to the broiled eggplant. On my version I boiled all the meats (chicken, pork and beef) together in a big sauce pan, this way I can scoop out all those scum that normally rises when boiling meats in one step. The meats do not become tender at the same time either therefore once the chicken gets tender it was to be removed from the pan then the next meat either the pork or the beef it defends which one get tender last.  I did not also boil the bananas, potatoes and the veget...

Crispy Sisig . Today I want to share a fried version of the sisig. The ingredients are deep fried instead of the usual grilling. The basic ingredient and cooking method are similar to my previous sisig recipe (click here to see the previous sisig post) except of course the pork and liver ingredients are deep fried instead of grilling. The frying method may not mean a lot in terms of ease of cooking compared to grilling because of the added danger of hot oil splashing during frying. It is however more convenient if you live in an apartment or a condominium where there is no place for outdoor barbecue . And hate the smoke that seems to clink to the walls forever. Not unless of course if you have an oven but that will require another separate sisig post in the future. Here is the recipe of my version of Crispy Sisig . Ingredients: 1 pig head, cut into four parts 1/2 kilo chicken liver 6-8 large size onion, chopped 6-8 pieces green chili, chopped 2-3 pieces birds eye c...

Baked Leche Flan , I was reading a lot of baking technique for making a leche flan which are normally cooked by steaming. Most involved complicated use of double baking pan with water barrier between the mold or llaneras. Today I tried to make it easier by simply baking the leche flan straight from the mold. I just baked the leche plan custard in a small cake pan at 300ᵒF to 325ᵒF for about 1 hour and the result was good it is comparable if not better with steam cooked leche flan . I could not compare the result with leche flan baked on a baking pan with water bath heat buffer for the reason that I have not tried such technique. The recipe of leche plan( See my previous Leche Flan recipe )is standard the only deviation you could do is adjust the sweetness buy adding more milk or using more eggs. Some recipes call for using whole eggs. Flavoring defends on your own selection you can always use flavored essence or just the rind of some citrus fruit. For presentations I topped th...

Pinoy Ham and Cheese Bread Roll . This Pinoy version of  bread roll  is not new. I have had this on several times, served as meryenda by friends. It is one of Pinoy’s kitchen ingenuity, where slices of loaf bread are turned into bread rolls with ham and cheese stuffing. The cooking method is simple all the ingredients are common in most Pinoy kitchen . But on my version I made some twist, I spread some honey on the bread. If you do not have honey, jams may do or just sprinkle some sugar instead. You may omit it all together if you are not into sweets. I also cut off the outer skin of the bread for cleaner rolls but again you may leave them as it is, if you do not want to waste anything. As I said cooking is fairly easy. It is a lot more easier compared to my other roll recipes below. Fried Pork Lumpia Roll with Ham   Fried Pork Lumpia Roll with Bacon   Cheesy Lumpiang Shanghai   Lumpiang Isda, Lumpiang Galungong   Lumpiang Gulay, Lumpiang Togue ...

Fiesta Fresh Fruit Salad . One salad that is always in our must Christmas food is fruit salad. It doesn’t matter if it’s canned fruits or fresh fruits. In our household I usually make the fruit salad out of fresh fruits that are available at the time of making. Some fruits tend to become bitter or sour in time that’s why if you are planning to make some fruit salad this coming holidays just prepare enough quantity that can be consumed on that day. You can always make another one on the next or succeeding days. You can also rectify shortcomings or adjust the ingredients the next time you make the fruit salad. There are no exact quantities and combination of fruits to be used, you can even use leftover fruits or fresh fruit cocktails where variety of different chunks of are already included. You can have them mixed with sweet creams, canned milks, and other similar ingredients as you please. For this Fiesta Fresh Fruit Salad recipe I just mentioned the general ingredient, you c...

Pork Loin Pina Hamonado . Pork hamonado with pineapple is another popular Christmas dish that I want to share. My pork hamonado version is easy to prepare there is no rolling, tying or even wrapping. The pork that I used for the recipe is the loin part (lumo). To prepare you will need a whole pork loin, any other whole pork cut may also be used. Trim the ends of the pork loin to make it square as I call it, this is to facilitate easier insertion of stuffing. Using a thin knife make several stab cuts at the pork loin ends where you could insert the carrots, sweet pickles and pineapple stuffing . The depth of the stab corresponds to the strips of carrots and sweet pickles. Do these at both ends of the pork loin for easier insertion. The only hard part is inserting the pineapple stuffing , just force them with your finger will do the job. Here is my version of Pork Loin Pina Hamonado . Ingredients, 1 large size pork loin, ends trimmed 4 slices of canned pineapple, 2 slices cut into chunk...

Pineapple Fried Rice is a popular stir fried rice that uses pineapple as the main topping, usually fresh chunks of pineapple is used. However canned pineapples are preferred for the reasons that fresh pineapple are most of the times excessively sour. Pineapple fried rice is one of Asian’s favorite meal in one dish that usually offered in Chinese and Thai restaurants . I have included this fried rice dish on this year’s Celebration’s Recipe for variety if you want to try it on your coming Noche Buena and Buena Noche Celebrations. The dish is very appealing as it uses a lot of colourful ingredients adding to the dish Fiesta presentation . Again if you find that the fresh pineapple you have purchase is overly sourly don’t use it, used canned pineapple instead. Here is the recipe of my version of Pineapple Fried Rice. Ingredients: 3 to 4 cups cooked rice 1 cup pineapple chunks, fresh or canned 1 cup diced chicken 1/2 cup diced ham 1/2 Chinese sausage, chopped 1/2 cup...

Special Vigan Royal Bibingka  One of the most view recipe of OPC is the recipe of Royal Bibingka . There were quite a lot of reactions on that post mostly feedback of good results and some clarification of the ingredients and cooking method. There were some readers also that are suggesting some improvements both alternative ingredients and cooking method . As I have mentioned in that post the Royal Bibingka is synonym to Christmas in Vigan . Since Christmas is approaching I decided to make another post on Vigan Royal Bibingka which is a special version. Some of my Ilocano readers will surely know that Royal Bibingka was made about the size of a large plate in the old days. The batter was from wet grinding the glutinous rice using a stone hand mill of which is called gallapong . Today dry starch or flour from glutinous rice are readily available even overseas. The bibingka was then baked in clay stove where hot charcoals can be placed under and over the clay pot. Th...