Overseas Pinoy Cooking

Budget Meal Adobo │ Easy Pork Adobo sa Asin Traditional Pork Adobo sa Asin Recipe Ingredients: 1 kilo pork with skin and fats 1 head garlic, crushed 2 tbsp. crushed black peppercorns 3-4 bay leaves 2 tbsp. rock salt or according to taste 1/2 glass white vinegar 1/3 cup cooking oil

Pork Ribs Adobo │ Easy Pork Ribs Adobo na Tuyo Pork Ribs Adobo Easy Pork Ribs Adobo na Tuyo Simple and Easy Adobo Recipe Ingredients: 1 kilo pork ribs, buto-buto with meat 1 head garlic, crushed 2-3 medium size onions, chopped 1 thumb size ginger, sliced 1 1/2 tbsp. crushed black peppercorns 3-4 bay leaves 1 1/2 tbsp. paprika 1/3 cup soy sauce 1/4 cup fish sauce 1/2 cup vinegar chilies optional sugar to taste optional salt to taste cooking oil

One Pot Pork Adobo Rice │ Rice Cooker Adobo Rice One Pork Adobo Rice Cooked in Rice Cooker Ingredients: 1 kilo pork belly, adobo cut 6 to 7 cups rice, washed 1 head garlic, crushed 2 medium size onions, chopped 1 small packet banana blossoms 1 thumb size ginger, sliced 1/2 tbsp. crushed black pepper 2-3 small bay leaves 1 star anise optional 1 small cinnamon bark optional 1/3 tbsp. paprika optional 1/3 cup soy sauce 1/3 cup vinegar 1/3 cup oyster sauce 1/2 tbsp. salt or according to taste 1-2 tbsp. raw sugar or according to taste 1/3 cup cooking oil spring onions, chopped

  BATANGAS PORK and CHICKEN ADOBONG DILAW │ How to Cook Adobong Dilaw Batangas Adobo, Batangas Adobong Dilaw, this is another way of cooking adobo without soy sauce. In Batangas they use luyang dilaw instead, giving a bright yellow tint to the dish. For my version of adobong dilaw I used turmeric, powdered form of luyang dilaw. Original recipe from Overseas Pinoy Cooking website Ingredients: 1/2 kilo pork, adobo cut 1/2 kilo chicken, adobo cut 2/3 cup white vinegar 1 head garlic, crushed 1-2 thumb size ginger, cut into strips 1-2 tbsp. turmeric powder 1/2 tsp. crushed peppercorns 1/2 tsp. whole peppercorns 2-3 pieces bay leaves 1/4 cup fish sauce, optional salt to taste cooking oil For garnish: 1 whole garlic cooked with the adobo sliced ginger, cooked with the adobo 2-3 long green chili, cooked with the adobo 1/2 head garlic, crushed, fried

Pork Adobo with Garbanzos . I have been thinking for a while on what to do with the canned garbanzos that I have bought several weeks ago. I am too lazy to cook a tomato stew dish, I just wanted a simple Pinoy dish with garbanzos, but I ran out of ideas. Besides all I had was just a half kilo of pork rashers that was also in the fridge for several days now. Out of my laziness to cook something with tomato sauce. I just decided, why not just cooked pork adobo out of the pork rashers and just mix in the canned garbanzos. Garbanzos in adobo is not really new. In fact I have used garbanzos to my Ilocano Igado dishes . Of course Igado is similar to adobo. Now just click on the link list below to check out my Igado recipes in the archives. Igado with Pineapple and Mushroom Igado the Day After Igado with Olives Igado with Isaw Beef Igado Chicken Igado Igado My Pork Adobo with Garbanzos did came out really good. This makes me wonder why w...

Adobong Pusit at Baboy . I still remember my very first post of Adobong Pusit . It created a lot of discussion on the cooking time of squid or Adobong Pusit . As I mentioned on that post squid should either be cooked in less than 2 minutes or more than 20 minutes. In cooking between, the squid will turn rubbery . Cooked less than 2 minutes and the squid are half cooked and fishy if cooked with the skins and innards . To reduce the fishiness it requires the extra cooking stage of sautéing the squid with the aromatic ingredients. I you are cooking under 2 minutes the squids should be fresh. Forget buying from the public markets most likely the squids are not that fresh. Cooking the squids over 20 minutes will tend to dry it up. But for sure the squids are bite tender and the adobo flavors are infused to the squid meats. Cooking longer means that the squid are safer to eat should you have sourced your squids at your public market. Today my Adobong Pusit at Baboy dish i...

Adobong Pork Chop . If you are a regular reader of OPC you have provably read my post on Chicken Adobo, Food Safari Chef Ricky Ocampo’s Recipe . Today I am posting a similar post but this time instead of using chicken on the recipe I used pork chops. Cooking is similar to that adobo cooking technique of frying instead of braising the meat. The pork chops are first pan fried before adding the soy sauce, vinegar and other aromatic ingredients. As expected I had one of the very best Adobong Pork Chop that I had. It is tangy, salty and oily adobo that is very Pinoy that you can eat with a lot of rice. Cooking our Adobong Pork Chop today is basically the with that Chicken Adobo recipe by Chef Ricky Ocampo . Now here is the recipe of my Adobong Pork Chop . Try it. Ingredients: 2-4 pieces large pork chops 1 cup apple cider or white balsamic vinegar 1/2 cup soy sauce 1 head garlic, peeled, crushed and chopped 2 tbsp. freshly coarsely ground bl...

Pork Adobo with Coca Cola is not your regular adobo. I am not even sure if it should be called adobo at all. Our Pork Adobo with Coca Cola is made up of pork belly with rib bones braised with vinegar, some tomato paste and coca cola beverage drink.  We Pinoy have always been using carbonated drink in some of our dishes. We use carbonated drinks on our cooking for the reasons that they are sweet and good substitute for sugar. The carbonated drinks also help tenderize the meat used in the dish. We at OPC are in fact have been regularly using carbonated drinks in a lot of our dishes. Click the link list below to check them out. Pata with Coke, Pork Leg Braised with Coke Halabos na Hipon sa Royal Tru-Orange Halabos na Hipon sa Sprite with Lemon Prawns in Jufran Banana Ketchup and Chili Garlic Sauce Halabos na Hipon with Garlic Chilli Sauce Halabos na Alimasag Grilled Pork Chop Pinoy Barbecue Style Inihaw na Liempo, Pork Belly BBQ Pinoy Po...

Pork Adobo with Olives. You may have heard the  adobo with olive oil . There was a talk that apparently adobo with olive oil was served to people that were on the streets during the EDSA Revolution . I have no first hand knowledge but that was the talk. The truth is adobo cooked with olive oil is not new. There are recipes out there of adobo with olive oil . Today I made my own version of Pork Adobo with Olives , using the cooking method used on my ChickenAdobo, Food Safari Chef Ricky Ocampo’s Recipe and Adobong Pork Chop . My version of Pork Adobo with Olives , was not limited to using olive oil, I have also added some pitted olives. And for garnishing and for added flavour I also added some bell pepper to the recipe. Here is the recipe of my, try it. Ingredients: 1 kilo pork belly, cut into large cubes 1 cup apple cider or white balsamic vinegar 1/2 cup soy sauce 1 head garlic, peeled, crushed and chopped 2 tbsp. freshly coarse...

Spicy Adobong Isaw, Dry and Spicy. This is my second version of Adobong Isaw. The first one Adobong Isaw, Adobong Bituka , was with some oily sauce, which was cooked as viand. Today I have tweaked that recipe to make it dry and spicy. All I did was to stir-fry the pork intestines during the final stage of cooking until all the liquid has evaporated and started to sizzle. I also replaced the long green chilies with red hot chilies, now you may add more if you can handle more heat. This recipe is not as dry as Chicharon Bituka or Chicharon Bulaklak . Now if you are looking for crispy cooking method of pork intestine just click on the previous link to check those post. As I mentioned above the recipe is not new I just modified my Adobong Isaw, Adobong Bituka , here is the recipe of my Adobong Isaw, Dry and Spicy version, try it. Ingredients: 1 kilo pork small intestine 1 head garlic, peeled, crushed 1/2 head garlic, peeled, chopped 5-6...

Pork and Mushroom Adobo may not be new but I have to try it. Every time I visited supermarkets and groceries here in Australia I am always overwhelm with the availability of mushroom in the fresh vegetable sections. I like mushrooms and I have been picking some of it every time or most of my visits. I usually end up thinking what to cook out of them. Below is the list of some of the mushroom dish that I have cooked all these years, click link to check them out. Vegetrable Stir Fry, Oyster Mushroom Oxtail with Mushroom Sauce T-Bone Steak with Mushroom and Oyster Sauce Chicken with Mushroom Sauce Pork Chop with Mushroom Sauce Egg Noodles with Mushroom Asparagus and Mushroom Spaghetti in White Sauce Mushroom with Dried Fish Fettuccine Carbonara Fettuccine with Mushroom and Mushroom Sauce Mushroom Sotanghon Noodle Soup Adobong Kabute Mushroom and Tofu Pinoy Bistek Style Pinoy Garlic Mushroom Today I had this beautiful button mushrooms , I just ca...

Ground Pork Adobo with Quail Eggs . Ground meat or giniling is one of the more popular choice of meat to most Pinoy . Ground meat dishes are very common in Pinoy cuisine , it is either cooked as the main ingredient or in combination of other vegetables. Check out the list below of some of the ground meat recipes that we have already posted. Kalderetang Giniling na Baka, Ground Beef Kaldereta Asadong Pork Giniling with Quail Egg Braised Ground Beef with Oyster Sauce Giniling na Manok, Ground Chicken with Tomato Sauce Bagis Giniling Embutido Special Embutido Meatloaf, Christmas Meatloaf Tortang Carne Spicy Chili con Carne Winged Beans with Beef, Ginisang Sigarillas Cheesy Lumpiang Shanghai You may have noticed that most of the ground meat dishes are cooked with tomato sauce. For today’s dish we go back to the basics, we try to cooked ground meat, adobo style . This is not new, but it is my first time to cook giniling, adobo style . For this adobo recipe I wanted ...

Adobong Pusit at Baboy, Squid and Pork Adobo . I first tasted this adobo squid and pork combination at a specialty restaurant at Resorts World in Manila right across NAI Terminal 3 and Nichols . Sine then, I just could not forget about it, it is a fusion of taste of my two favorite adobo, Adobong Baboy and Adobong Pusit . Cooking Adobong Pusit at Baboy , Squid and Pork Adobo is a bit tricky, cooking time of squid and pork are mile apart. Squid when overcooked tend to become rubbery and in contrast when undercooked the fishiness of a raw squid remains. To get away with a rubbery squid, it has to be slow cooked for a long time, but this cooking method makes the squids meat to be on the dry side and size reduced significantly. To compensate for the different cooking times the squid was added at the final stages of cooking. It is also advice to use a larger size squid or the cut are larger, the squid shrinks significantly during cooking. Here is the recipe of my version o...