Overseas Pinoy Cooking

PINOY STYLE BAGOONG RICE │ Sinangag with Daing na Bangus at Mangang Maasim Pinoy Style Bagoong Rice with Daing na Bangus. Sinangag with Bagoong Alamang may Daing na Bangus pa. . Bagoong Alamang Fried Rice Breakfast. Ingredients: Fired Rice: 4 to 6 cups day old rice, break up grains 2-3 tbsp. cooked bagoong alamang 2-3 beaten eggs 1/2 head garlic crushed, loosely chopped leave some peels 1 small onion, sliced salt to taste cooking oil For Garnish: 3 small size tomatoes, cut skin, sear the whole tomatoes 3 small size onions, quartered, quickly stir fried 1/2 head garlic crushed, loosely chopped leave some peels, fried 1 medium size cucumber, skinned, sliced 1 medium size green mango, skinned, sliced 2 eggs, fried sunny side up atchara oil for frying 2 small size daing na bangus, fried

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 kinc...

What is Lamayo? Danggit Lamayo , refers to a fish marinated with vinegar, crushed garlic and crushed peppercorns, in this case the fish used is danggit . Lamayo is of course similar to Daing na Bangus which most of us are familiar with, specially in the Tagalog region. It is semi dried compared to dried fish or daing .   Lamayo is usually from Palawan but it is also available in other parts of Mindanao and Visayas ., the fresh danggit fish are sliced open and de-boned soak   and/or washed with the marinade, then partially air or sun dried before frying. The lamayo that are commercially available, are packed up in vacuum sealed bags that are then frozen. If you have visited Palawan then most likely you have seen it already as it is one of the best seller on Pasalubong Stores or changes are you have had it for breakfast at the hotel you stayed in. Frying lamayo to those who have done it is off course as simple as frying your favorite Daing na Bangus. But for ...

Lamayo Breakfast . Lamayo in Palawan is a fresh dangit that is butterflied and marinated with vinegar, garlic and some crushed pepper. It is similar to the daing na bangus , marinated bangus of Dagupan and Manila . Similarly it is either deboned or with the bones, but most will be deboned. Lamayo is one of the must have and must take home food when you visit Palawan. It is usually served for breakfast and comes vacuum packed as a take home pasalubong. Lamayo in the Visayas or in Palawan, in particular is the process of preserving fish or fish preparation. Usually dangit are used for lamayo , but it can be applicable to any other similar fish or bangus as in bangrus lamayo . Lamayo in their vacuum  sealed bags if kept on freezer can last for months or a year as stated on the labels. But for sure in my opinion it would not last a couple of days or would be cooked straight away on most Pinoy homes . Lamayo , similar to daing na bangus are crispy fried and ser...

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 some of the salt before frying. The fried dried fish is then sautéed with ginger, garlic onion and tomato. This dish is highly recommended for those who are looking for alternative cooking method of dried fish this Holy Week. Here is the recipe of Sarciadong Buwad, Sarciadong Daing. Ingredients: 200 grams meaty dried fish. 2-3...

Crispy Fried dilis . Dilis or anchovy are abundant in Philippine waters. Fishermen dry their excess catch under the sun. Dried dilis or daing na dilis have longer shelf life thereby reaching more markets including overseas markets for OFW and other Pinoys abroad. The easiest and more common way of cooking daing na dilis is sangag or pan fried with or with out oil served with vinegar garlic dip. On this post I am offering an alternative cooking method of dried anchovy, crispy fried dilis. The dried dilis are first drenched with vinegar and for added spiciness with red hot sauce. Dredging the dilis with vinegar will facilitate or make it easier for the cornstarch to cling and coat the dried dilis. The use of cornstarch will make the fried dilis really crispy. Because the end product is already sour and spicy the need for a dip is not necessary. Here is the recipe, enjoy.   Ingredients: 2 cup dried dilis 2 tbsp. sugar 1/4 cup vinegar 1 tbsp hot sauce 1 cup corn starch salt cooking oi...

Dried Fish is always associated with breakfast in our household. Of course most often this is the tuyo or tinapa with vinegar or tomato dip. I have always loved dried fish for breakfast one of my favorites is daing na espada (dried hairtails). Up in Ilocos this is one of the more popular dried fish. The Ilocanos just grill them in live charcoal and serve with sukang Iloko (Ilocos cane vinegar). Perhaps I should make a post also on grilled dried fish. Now going back to fried dried fish it is always best to rinse the dried fish before frying not only for removing dirt that might have contaminated the dried fish but also to reduce the saltiness. It has to be thoroughly drained and even pat dry with paper towels if necessary. Dried fish are should be fried quickly they will cooked very fast. Do not over fry most of us tend to over fry dried fish, they would look limp and floppy when they are still hot but once it cool down it will be stiff and crispy.     Ingredients: 1 packet...

Daing na Bangus . As mentioned in my previous post on daing na talakitok , this daing is not the usual salted and sun-dried daing or tuyo . Small to medium size bangus are cut split open and marinated with vinegar and plenty of garlic, black pepper, salt and some versions with a little sugar. Daing na bangus is one of the most popular way of cooking bangus. It is easy to prepare and convenient to cook for a nutritious Pinoy breakfast. Ingredients: 4 small to medium sized bangus 1/2 cup vinegar1/2 head garlic, chopped 1/2 tsp. sugar salt and pepper cooking oil Cooking procedure: Prepare the fish or ask your fish monger to prepare. Cut at the back along the bones of each bangus leaving the belly intact, open up and spread flat. Remove gills and innards, wash and drain. Place the fish in a deep container with lid. combine all the marinating ingredients except the cooking oil. Thoroughly coat the fish with the marinade and leave to marinate in the refrigerator overni...

Daing na bangus is not the salted and sun-dried daing or tuyo . The fish or bangus is marinated with vinegar and plenty of garlic, black pepper and salt. And usually crispy fried and eaten with salted eggs and chopped tomatoes, or spicy-chilli vinegar for breakfast. For a variety I used talakitok in place of the traditional bangus . Talakitok has a firm flesh with a delicious flavour and also readily available, its a good alternative for bangus . In fact it turned out tastier. I would suggest to try the recipe with other fish that have similar firm flesh. Ingredients: 4 medium sized talakitok 1/2 cup vinegar 1/2 head garlic, crushed 1 tsp. black pepper, roughly crushed 1/2 tsp. salt cooking oil Cooking procedure: Prepare the fish or ask your fish monger to prepare. Slit diagonally crosswise on two places, both side of each talakitok . Cut at the back along the bones of each talakitok leaving the belly intact, open up and spread flat. Remove gills and in...

I was looking for something to cook for dinner in an Indonesian grocery store at our neighborhood when I chance upon this beautiful teri asin or dried silver fish or daing na dulong . The Indonesian usually fry them and use as garnishing on their fried rice, nasi goreng ikan asin or fried rice with dried fish. Don’t be mistaken it with the dried anchovies or daing na dilis or ikan bilis asin in Bahasa Indonesia . Ikan bilis is also used as garnishing on their fried rice or as a side dish for nasi lemak or coconut rice. Dulong or ipon in Ilocano, up in the north when in season they are plentiful the fishermen use to sun dry their excess catch or make into bagoong . Daing na dulong are very rare in Metro Manila market though. I would recommend them on your next trip to Ilocos, grab a kilo or two they are always available at Vigan market. Cooking is simple just lightly oil the skillet and toss them for a minute or two or until cook and crispy. See other related p...