Overseas Pinoy Cooking

Budget Meal Tuna Afritada │ Canned Tuna Afritada Budget Meal Tuna Afritada Canned Tuna Afritada Delata Tuna Afritada Ingredients: 3 small cans Tuna Canned Afritada 1 small can cooked green peas drained 3 medium size potatoes, diced 1 medium size carrot, diced 1 medium size red or green bell pepper, cut into strips 2 medium size onions, chopped 1/3 head garlic, chopped 2-3 tbsp., tomato paste 1/4 cup fish sauce 3 tbsp. oyster sauce, optional 1 tbsp. paprika 2-3 tbsp. raw sugar 1 tbsp. cracked black peppercorns 2-3 small bay leaves 1 slice loaf bread, soaked with water, mashed salt to taste cooking oil

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...

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

FISH ESCABECHE with Yellow Sweet and Sour Turmeric Sauce │ Escabecheng Isda, Alumahan Escabecheng Isda with Yellow Sweet and Sour Turmeric Sauce. Try this Dilaw na Escabecheng Isdang Alumahan, pwede rin Tilapia, Galunggong or kahit na anong malaman na isda. Instead of using soy sauce for color I used turmeric powder. I also used refined white sugar instead of brown sugar, to keep the color light yellow. The vibrant light yellow color sauce has turned the dull and boring dark brown color of the usual Pinoy Escabeche. Another important note is the use of less quantity of the sauce vegetable ingredients. Often times we overload the sauce with vegetable ingredients, to the extent that fried fish is submerge with the vegetables which result unappealing escabeche dish. The recipe is not new, it is based on an old Overseas Pinoy Cooking recipe. Escabecheng Talakitok

SINAING na TULINGAN LUTONG BATANGAS │ How to Cook Sinaing na Isda This version of Sinaing na Tulingan uses bigger tulingan fish, cut in thick slices. I also used pork belly instead of just pork fats. Masarap naman talaga pag may pork ang sinaing. Ingredients: 1 medium size, about 1 kilo tulingan, cut into 1” thick slices 1 cup dried kamias 1/2 head garlic, crushed 2 medium size onions, sliced 1 1/2 to 2 tbsp. salt or as per taste 1 small bundle leeks or spring onions green and red chilies

Kinilaw na Bangus, How to Prepare Bangus for Kinilaw This KINILAW NA BANGUS was first posted on Overseas Pinoy Cooking several years back. Kinilaw na Bangus First have the fish vendor debone the fish. Of course you will need a fresh fish for kinilaw na bangus or any other kinilaw. I never trust the cleanliness of the palengke. I just ask the fish vendor to just debone the fish only, I will wash the fish my self. We do not want to introduce more bacteria to the now exposed meat of the bangus. Straight away upon arriving at home, wash and rinse the fish in running water. Do not over-wash or soak the fish with water. Immediately wipe dry the fish with kitchen paper towels or tissue. Keep in the refrigerator to chill or in a container with ice on plastic, until ready to slice or while preparing for the workplace and other ingredients. The working table should be dry and clean, remember we are preparing kinilaw dish.  Remove the head, tail, belly and other trimmings, including the skin....

Sinabawan Ulo ng Maya Maya . The other day I found this fresh maya maya fish head at South Supermarket in Filinvest Alabang. Without hesitation I immediately grab, knowing that this premium fish is no cheap. One medium size fish head costing about 500 pesos, immediately cut short my grocery budget money. Never the less I was pretty sure that it will make a great fish soup meal, I wanted to have   Sinabawan Ulo ng Maya Maya . To make my Sinabawan Ulo ng Maya Maya . I needed to have the basic ingredients, some tanglad, ginger, onions, tomatoes and some leeks. My vegetable choice was the Pinoy pechay. Here is the recipe of my Sinabawan Ulo ng Maya Maya. Ingredients: 1 medium size maya maya fish head, cut into large serving pieces 1 bunch pechay, trimmed 2 thumb size ginger, skinned, sliced 2 onions, peeled,   quartered 1 bundle spring onions or leeks, trimmed, cut diagonally 1 large size tomato, quartered 1 stalk lemongrass,trimmed, crush...

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...

Baked Tulingan, Sinaing na Tulingan Style . Do you love the Batangas Sinaing na Tulingan and want to impress your family or friends here is my innovative baked version. The ingredients including the banana leaf wrap are basically the same with the usual Sinaing na Tulingan . Or you may use your own usual ingredients if you think my recipe is missing some ingredients. To cook my Baked Tulingan, Sinaing na Tulingan Style , of course you need an oven and instead of using a pot I used a baking dish. This was my first try to cook Baked Tulingan, Sinaing na Tulingan Style so I opted to try it first with just 3 medium sized tulingan .   Just arrange the individually wrapped flattened tulingan and other ingredients on the baking dish line with banana leaf and sealed with aluminium foil. The dish is then baked for 2 1/2 hours at 250Deg F or 120deg C. Now if you are looking for the usual cooking method of Sinaing na Tulingan or looking for other tulingan or sinaing na...

Tanguigue Steak Paksiw with Eggplant . Paksiw na isda is often cooked topped with vegetables usually eggplant . The eggplant s are cooked or steamed from the vapors of the cooking liquid of fish paksiw . The vegetables juices dripped and are infused to the paksiw broth adding an additional layer of flavors to the Paksiw na Isda . Our Tanguigue Steak Paksiw with Eggplant post today is my recommendation for a traditional fish dish for the Lenten Season. There is no secret of cooking my Tanguigue Steak Paksiw with Eggplant . It is easy quick and traditionally Pinoy .   Here is the recipe of my Tanguigue Steak Paksiw with Eggplant . Ingredients: 3-5 slices tanguigue steaks 3-4 long small eggplants, trimmed, cut in half 1/2 head garlic, peeled, crushed 1 small size onion, peeled, chopped 2-3 thumb sized ginger, skinned, sliced into thin slivers 2-3 pieces red and green chili 2-3 stalks spring onions, trimmed, cut into 2” lengths 1/3 cup cookin...

Fried Fish Fillet with Mushroom Sauce . In observance of the Holy Week specifically on Good Friday most of us will be keeping away with meat dishes. Traditionally most Pinoy will be having mostly fish or meat free dishes. If you are looking for something different, today I want to share my first Holy Week fish dish. Fried Fish Fillet with Mushroom Sauce is simple and easy to prepare. The base of my mushroom sauce is made up from the never fail canned Campbell’s Cream of Mushroom . To make the dish I pan fried some snapper fillet. Then served with the mushroom sauce made up of canned Campbell’s Cream of Mushroom and some fresh mushroom caps or button . Cooking the mushroom sauce is basically the same with my recipes cooked with mushroom sauce. This is one dish I strongly recommend. Here is the recipe of my Fried Fish Fillet with Mushroom Sauce . Ingredients: 2-3 large cut snapper fillet 2-3 clove garlic chopped 1 small size onion chopped 1 big can/4...

Snapper Fillet Pinoy Escabeche Style . I am still having some of the snapper fillet that I used on my Fried Snapper Pinoy Bistek Style . Today I pan fry and cooked them Pinoy escabeche style . Fish escabeche Pinoy style is simplier version of Sweet and Sour dish . It requires few ingredients. It is tasty sweet, salty and gingery . The fish is first fried either crispy or just pan fried. The escabeche sauce is prepared separately. The escabeche sauce is either poured over the fried fish or the fish is quicky simmered with the sauce for the flavors to be infused with the fish. As long as you have a good balance of sweetness and saltines of the escabeche sauce , you will never go wrong. I have some escabeche , and sweet and sour posted before. Should you are looking or want to try some of my versions of fish  and meat escabeche and sweet and sour just click the link list below to check the recipes. Escabeche, Escabecheng Barramundi Escabecheng Talakitok Esca...

Fried Snapper Pinoy Bistek Style . I have cooked this similar dish using salmon fillets before. Check that post of Fried Salmon Pinoy Bistek Style . Cooking is definitely exactly the same.   Similar to the salmon recipe our Fried Snapper Pinoy Bistek Style was cooked perfectly. The pictures speaks for itself… a thousand words! Of course beside good photos the dish came out really great. It is yummy, very Pinoy . It may seams intimidating to cook but it is really easy to cook. All it involves are 2 stages of cooking. First the snapper fillets has to be pan fried. The secret is to get the skin crisp fried then everything will fall in the right places. Just remember that the fish would not take long to fry. Over frying the fish makes the fish hard and dry. The onion for this recipe are fried separately. The bistek sauce is just basically a quick boil or simmer of the mixture of soy sauce and lemon juice. Here is the recipe of my Fried Snapper Pinoy Bistek Style ....

Ginataang Tulingan Steak with Pechay . I had this large sized tulingan steak that was sitting in the freezer for some time. I decided to cooked ultimately cooked it with coconut milk with some pechay that are similarly in the refrigerator for a couple of days already.  For my coconut milk I used the fresh one from a wet market near our home. The coconut milk was freshly extracted using a mechanical contraption that press the grated coconut between 2 metal plates mechanically. The extracted white liquid is 100% pure coconut milk. Cooking my Ginataang Tulingan Steak with Pechay is down to earth simple. I just throw in all the ingredients together and slow cooked till done. Petchay although a leafy vegetable will just usualy wilt even with longer cooking time. Here is my simple recipe for my Ginataang Tulingan Steak with Pechay . Ingredients: 4-6 slices large tulingan steaks 2 bundles pechay, trimmed 3-4 cloves garlic, peeled, crushed 1 medium size ...

Steamed Pampano with Soy Sauce and Sesame oil . Steaming fish similar of what is served in Chinese restaurant is a challenge. Most of the time you will end up with visually unappealing plate of fish. Worse is it may also taste awfully fishy. This is of course if you try to steam a fish without first reading at least a how to steam a fish Chinese style book or a recipe.   Steaming a fish similar to what is serve in a Chinese restaurant is not straight simple as it seems. It involves several cooking steps and choosing the right ingredients and picking the freshest fish. There are of course a number of ways to steam a fish. From a fish that is properly steamed in a bamboo steamers to just pouched and served disguised as steamed. Most of us Pinoy steam our fish using aluminum. The fish is wrapped sealed in aluminum foil and grilled in open charcoal or broiled in an oven. The fish and aromatic ingredients juices are trapped inside the sealed aluminum foil heated to s...

Paksiw na Alumahan sa Kamias . I just recently posted my Sweet and Sour Alumahan . But I need to post this Paksiw na Alumahan sa Kamias . As the name suggest I cooked my Paksiw na Alumahan using kamias as the souring ingredients . For some reason paksiw na isda dishes make me drool. Some will shy away from paksiw na isda dishes for the reason or belief that paksiw is fishy and un-appealing. But not with me. I could eat paksiw na isda with my hand. Eating paksiw na isda using the hand is the right way. Using your hand in eating fish would be easier to remove and pick up all those fish bones, and of course more enjoyable. As proof that I love my Paksiw na Isda , check out the link list below. Tanguigue Steak Paksiw with Eggplant   Paksiw na Sapsap, Paksiw na Isda   Paksiw na Dilis sa Dahon ng Saging   Paksiw na Bisugo sa Sampalok   Paksiw na Matambaka   Paksiw na Bangus   Paksiw na Bisugo sa Kamias   Paksiw na Biya, Nilingta ti Suka nga Bunog...