Overseas Pinoy Cooking

Saucy Bistek with Fried Potatoes │ Bistek Carinderia Styl e Ingredients: 1/2 kilo beef sirloin, cut into thin slices 2-3 medium size potatoes, sliced 1 medium size white onion, cut into rings 2-3 medium size red onions, cut into rings 1/4 cup cornstarch, diluted in water 1/3 head garlic, chopped kalamansi cooking oil Marinade: 1 head garlic, crushed 1-2 tbsp. cracked black peppercorns 1 tbsp. rock salt or according to taste 1-2 tbsp. brown sugar optional 1/3 cup soy sauce 1/4 cup

PAN GRILLED BEEF RIB EYE STEAK with BOILED SWEET POTATO and FRIED EGGPLANT Rib Eye Steak with Boiled Kamote, Fried Talong and Kamatis Served with Pinoy Style Yellow Fried Rice Ingredients 3 slices beef rib eye steak 3 medium size eggplant, sliced diagonally 4 medium size tomatoes, sliced crosswise 6 medium size sweet potatoes, boiled, skinned, pressed 1/2 cup shallots cut in half 1 small bundle kinchay, chopped 1/2 head garlic crushed 2 tbsp. cracked black peppercorns 1/4 block Dairy Cream rock salt cooking oil Mushroom Sauce: 1 pack Cream of Mushroom Soup Mix 1 small can sliced button mushroom 1/2 to 1 cup all-purpose cream 1/4 block Dairy Cream Powdered white pepper Salt to taste Yellow Fried Rice: 6 to 8 cups day old rice 1/2 to 1 tsp. turmeric powder 1/2 to 1 tbsp. banana ketchup salt to taste cooking oil

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...

Pinapaitan with Tanglad . This is the first time that I added tanglad to my pa paitan. I have read somewhere that some versions of papaitan in the Visayas and Mindanao uses tanglad to remove the gamely taste of the beef innards, and of course for added flavor.   Tanglad is widely used in the Visaya dishes, tanglad is the main aromatic ingredient of their famous tinowa dishes, the closest to dish to papaitan is their paklay  beef or pork innards and vegetables that they cook with ginger and  tanglad. Today I have to try this Southern version of Papaitan Baka, Pinapaitan with Tanglad .   Here is the recipe. Ingredients: 1 kilo beef innards, papaitan set from wet markets 1/2 cup diluted beef bile 1 head whole garlic 1 thumb size ginger, crushed 3 thumb size ginger, skinned, cut into strips 1 head garlic, peeled, crushed, chopped 2 medium size onion, peeled, chopped 1 bundle spring onion, trimmed, chopped 2-3 stalks, tanglad, trimmed, tied into a knot 2-3 silin...

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 ribb...

Pinatolang Oxtail . While looking for vegetables at Darwin’s CBD Woolworths Supermarket it immediately caught my attention on a vegetables that seams look like patola . It was strange but after making a closer look it was a patola indeed. Without hesitation I grab some of the good ones. Without any doubt I am making pinatola soup out of it. Immediately proceed to the meat section of the supermarket to look for my meat ingredients. There I find stacks of oxtails, what would be the better way for my pinatolang sabaw dish would be. I have already cooked and posted several version of pinatolang sabaw . Just click on the link list below to check them out. Cooking my Pinatolang Oxtail is no brainer. It is basically just a nilaga dish using patola for the vegetable ingredients. Cooking oxtail takes time. I suggest to cook your oxtail long and slow at low simmer till the meats literally fall of the bones. Slow cooking is the best cooking method to draw out all the flavor...

Pinoy Ground Beef Stroganoff over Egg Noodles . Beef stroganoff is a classic dish, I no longer see the dish in today’s restaurants. Provably because it is no longer as popular as it was decades ago. If you are looking for a simple recipe, I do have my own version of cooking beef stroganoff using beer instead of wine. Today I am making Pinoy Ground Beef Stroganoff over Egg Noodles . It is my Pinoy version using ground beef and egg noo dles. I chose the flat noodles sold at most supermarkets. Cooking is basically similar to my other stroganoff recipe. Here is the recipe of my Pinoy Ground Beef Stroganoff over Egg Noodles . Ingredients: 1/2 kilo ground beef 200 grams fresh button mushrooms slices 250 grams sour cream 1 small onion, chopped 1/2 cup beer 1/4 cup soy sauce 3 tbsp. butter 1/4 cup corn starch 3 tbsp. parsley flakes 1-2 tsp. paprika salt and pepper cooking oil egg noodles cooked as per package instructions. Cooking p...

Nilagang Beef Ribs, Nilagang Tadyang ng Baka . To most Pinoy beef ribs are best for nilaga . Beef ribs has the correct balance of meat and bones that is essential to a good nilaga dish . Today my Nilagang Beef Ribs, Nilagang Tadyang ng Baka is made up of course the beef ribs, some bok choy, potatoes and carrots . I decided to slow cook the beef ribs with celery stems in addition to the usual peppercorns and onions. Cooking Nilaga is a no brainier. The usual choice of meat would be the parts with bones usually the ribs, legs, the tail or any meat part with bone.  We even use the scrap bones or what we call buto-buto .  The usual vegetables are pechay cabbage or any similar vegetables. Potatoes and carrots or even plantain banana are added. I have made several post of nilagang baka already, just click on the link list after the recipe to check them out. Here is the recipe of my Nilagang Beef Ribs, Nilagang Tadyang ng Baka . Ingredients: 1 kil...

Pinoy Burger Steak with Onions and Oyster Sauce. Here is my take of burger steak with onions and oyster sauce. First of all find a good beef burger. Panfry the beef burgers with using just some oil, just enough to keep the burger from not sticking to the pan. Cover the frying pan to evenly cook the burger steak. Now using the same pan, fry some onion rings. Now simmer the fried onion and the pan fried burger steak with some oyster sauce. That how I made my version of Pinoy Burger Steak with Onions and Oyster Sauce . I seems easy? Yes it just need few ingredients and no complicated cooking method. The use of oyster sauce make it a never go wrong dish. My Pinoy Burger Steak with Onions and Oyster Sauce is of course best serve with rice. I did have already mentioned above how to make my Pinoy Burger Steak with Onions and Oyster Sauce but if you still need a more detailed recipe here it is. Ingredients: 3-4 large size beef burger 2 white onions, peeled...

Adobong Baka sa Gata . I have never cooked Ginataang Baka before. Today I tried to cook one. There is some cube cut beef that was lying in the fridge for some time now. All I have in the pantry that is useful for a new recipe is a can of coconut cream. I am intimidated to cooked Ginataang Baka in the past. I have to get over it so I decided to cook Adobong Baka sa Gata . To make the dish, I first sautéed the beef cubes in garlic, ginger and onions this will infused some aromatics to the beef. Stir cooking will somehow also seal in the beef juices. Then I simmered the beef with vinegar and half of the coconut cream. Reserving the rest of the coconut cream to be added during the final stages of cooking. I am very satisfied with the results. It come out with an Adobong Baka sa Gata with a thick creamy sauce and with full of flavors and aroma.  Here is the recipe of my Adobong Baka sa Gata.   Ingredients: 1/2 kilo beef, cut into large cubes 1 can coco...

Tortang Giniling is a Pinoy classic dish . It is inexpensive and easy to prepare.   Tortang giniling are best for baon for the reason that it does not have sauce and it has a longer shelf life. All that is needed is a banana ketchup dip. When I was in school the dish was a regular pack lunch in school. Tortang giniling is served also during breakfasts and of course garlic fried rice . To make my tortang giniling I used ground beef and some diced potatoes . The ground beef and diced potatoes are first sautéed with garlic and onion and a little bit of soy sauce for color. The sautéed ground beef and diced potatoes are then mixed with beaten eggs and pan pried in manageable quantity or size. Here is the recipe of my Tortang Giniling . Ingredients: 1/2 kilo ground beef 2 medium size potato, skinned, cut into small cubes 6 eggs, beaten 3-4 cloves garlic, peeled, crushed, chopped 1 medium size onion, peeled, chopped 1/4 cup soy sauce salt a...

Beef with Garlic Stem Stirfry . Garlic stem may not be normally found in Public Markets or most supermarket in Manila . I do regular see them at South Supermarket in Filinvest Alabang . When they are available or in season I regularly buy them for my stirfry dishes . In Fact I have already posted a pork stirfry with garlic several years back. Check my Pork with Garlic Stem Stirfry if you like to see how I cooked it Today I will share a similar stirfry dish using beef. My Beef with Garlic Stem Stirfry is fairly simple to cook. The dish just made up of few ingredients. For my beef I use beef tenderloin. Beef tenderloin will cook at shorter time which made it ideal for stirfry dishes Stirfry dishes are fairly easy to make. I have been cooking stirfry have posted a lot of stirfry dishes already. Below are some of my stirfry dishes if you want to check them out. Just click the lick list to open the post. Ingredients: 1/2 kilo beef tenderloin, cut into s...

Oxtail Sarciado, Kinamatisang Oxtail. Our kinamatisan version is not new but it is one of the earliest innovative Pinoy dish that we have published here at OPC . My kinamatisan was inspired by a dish that was regularly cooked by a good friend and work colleague when I was working in Abu Dhabi . That kinamatisan recipe uses pork or chicken. Click the link list below to check them out. Beef Mechado, Pinoy Version   Chicken Sarciado, Sarciadong Manok, Kinamatisang Manok   Pork Sarciado, Sarciadong Baboy, Kinamatisang Baboy   Beef Mechado   Today using the same cooking method I would like to share another version of my kinamatisan using oxtail, simply called Oxtail Sarciado, Kinamatisang Oxtail . Oxtails are great when cooked as stew. It gives a thick oily sauce and with full of flavours. I though oxtails would be good for a kinamatisang dish . The only issue is the oxtail has to be slow cooked separately before stewing with the tomatoes. Here is the r...

Sizzling Bulalo Steak. Bulalo to Pinoy is beef shanks boiled for hours till all the flavors are extracted and the meat and tendons almost fall off the bones. Ok that is the how most Pinoy enjoy their bulalo . Today I would like to share another cooking method of bulalo , Sizzling Bulalo Steak . The idea is not new in fact it also one of the more popular restaurant Pinoy dish . Cooking the Sizzling Bulalo Steak is not that difficult, off course if you have a sizzling hot plate, and a pressure cooker if you cook Sizzling Bulalo Steak using my recipe.   To cook my version of Sizzling Bulalo Steak involves 3 stages of cooking, pre-cooking the bulalo steaks, frying and sizzling. There is also another step of cooking the mushroom sauce use in our Sizzling Bulalo Steak . For this recipe to keep it in the fairly easy side I used Knorr Cream of Mushroom mix for the sauce. Here is the recipe of my Sizzling Bulalo Steak . Ingredients: 3-4 slices beef shank ...