Overseas Pinoy Cooking

Ginataang Alimasag with Labong . Bamboo shoot and green crabs cooked in coconut milk is a feast of flavors that most Pinoy would love. Today I would like to share how I cooked my Ginataang Alimasag with Labong . Cooking crabs may be not a problem to most of us, but cooking it with bamboo shoots seems to be intimidating, it is if you source your bamboo shoots , as is and not prepared or sliced and pre-cooked. Today most bamboo shoots in most vegetable we t market and supermarket in Metro Manila or any other places in the Philippines are sold already pre-cooked. Wait, it may already be cooked but you still have to re-cooked it at your kitchen for two reasons, to remove that unpleasant oxidation odor and to kill any bacteria that may have accumulated during the handling and un-sanitized market conditions exposure, this requires re-boiling the bamboo shoots and discarding the boiling liquid. Now we are ready to cook our Ginataang Alimasag with Labong , here i...

Ginataang Alimasag with Sotanghon is our featured seafood recipe for this coming Holiday Seasons. Our Ginataang Alimasag with Sotanghon is another innovative recipe from OPC.   Cooking crab with sotanghon is not new in fact we have posted a crab recipe in the past, Crab with Sotanghon in Black Bean Sauce . That recipe was a hit. Sothanghon with coconut milk is also not new. Most Ilocanos will have Dried Fish with Sotanghon in Coconut Milk or Ginataang Daing na Isda during the lent. Sotanghong with Coconut Milk are made for each other if you are a fan of noddles and coconut milk. I am not sure if there are other similar Ginataang Alimasag with Sotanghon recipe out there. If there are please share your story with us. To cook our Ginataang Alimasag with Sotanghon is no different from the usual GinataangAlimasag or Seafood recipe . Here is the recipe of my Ginataang Alimasag with Sotanghon , why not you try it. Ingredients: 4-6 pieces alimasag,...

Slipper Lobster with Cheesy Mushroom Sauce . Today I would like to share a simple recipe of a lobster , well no, it is not the real lobster, and I used Slipper Lobster . Slipper lobster as the name suggest but it is not a lobster, it is a poor man’s lobster ironically it is being disguised as lobsters in most seafood restaurant. Although they look similar to a real lobster when the head is removed they lack the texture and taste of the real lobsters . This is not the first time I cooked slipper lobster, click the link on the list below to check out my other slipper lobster Pinoy dish in the archives. Baked Slipper Lobster with Garlic and Cheese Ginataang Pitik, Slipper Lobsters Slipper Lobster in Coconut Milk with Spinach To make our dish for today, Slipper Lobster with Cheesy Mushroom Sauce is fairly easy. We use the pre-cooked Slipper Lobster bought in the Seafood Section of most supermarket. Most likely the Slipper Lobster you can find may have been pre-cooked anyway...

Sinigang na Alimango, Crab Sinigang . A stop at Resort World has now become a practice every time I passed by on my way from the airport to the Nichols entry of the Skyway , my route to home down South of Metro Manila . On my last trip home for this year’s  Holiday Season we had a dinner at Red Crab the Alimango House restaurant at Resort world . Two of the crab dish that caught my attention was their Crab Sinigang sa Gabi at Kamias and Crab Sinigang sa Sampalok . We ordered Crab Sinigang sa Gabi at Kamias and it was truly great. I immediately planned to cook one at home, since we had already the kamias version I have to try the sampalok version. Crab sinigang is not new to Overseas Pinoy Cooking , in fact I do have already an alimasag version of the dish, Sinigang na Sugpo at Alimasag , this time i used alimago . Cooking is straight forward it is basically the same with any sinigang cooking method . You may also use your usual cooking method using your ...

Ginataang Alimango with Malungay . Who could resist mud crabs cooked with coconut milk, and with malungay, forget about chili crabs . Ginataang alimango eaten with freshly cooked rice eating with your bare hands is truly one Pinoy feast .  Today I would like to share how I cooked  ginataang alimango with malungay  leaves. The truth is there is no secret about is it is basically similar to my  Ginataang Alimasag at Malungay . Here is the recipe of my Ginataang Alimango with Malungay. Ingredients: 1-1 1/2 kilo mud crabs (alimango) 3-4 cups malungay leaves 1/2 head garlic chopped 1 medium size onion chopped 2 thumb size ginger, cut into strips 3 cups pure coconut milk 2-3 hot red chili, chopped 2 tbsp. fish sauce salt to taste cooking oil Cooking procedure: Remove belly flap and trim legs of each crab wash and drain. Cut each crabs at mid-section in half set aside. In a large pot sauté garlic, ginger and onion until f...

Ginataang King Crabs, King Crabs in Coconut Milk . King crabs are usually found in cold seas like the Alaskan king crabs . King crabs are sold in this part of the world frozen from Alaska . It’s been some time now that I am asking myself, how it would be, if these crabs are cooked as ginaatang the Pinoy way. Even thou the Alaskan king crabs are costly I bought half of the king crab which consist of half side of the crab’s legs , claw and body, this is to try to cook if myself with coconut milk. Cooking was basically the same on how most Pinoy cook ginataang alimasag , I used pumpkin, eggplant and string bean for the vegetables. The king crab’s meats are firmer compared to the crabs that we are used to. Although the king crabs are meatier our local crabs are tastier probably the meat are soft and tasty. Here is the recipe of my Ginataang King Crab, King Crab in Coconut Milk should you want to try. Ingredients: 1 1/2 kilo, king crab 1/2 head garlic chopped 2 th...

Kinunot na Alimasag . This is the crab version on the Bicolano specialty dish Kinunot na Pagi . To make the dish I used frozen flaked crab meat that is usually available in most supermarkets. Cooking is basically the same with the kinunot na pagi . This is the first time I cooked the dish, there may be some other cooking method of  cooking kinunot  I hope some of our  Bicolano  readers will give some feedback on the dish. Here is the recipe of my version of  Kinunot na Alimasag . Ingredients: 1/2 kilo flaked crab meat 2 bundles malunggay leaves, remove from stem 1 thumb size ginger, cut into thin strips 2 cups pure coconut milk 1/2 head garlic, crushed 1 medium size onion, chopped 1-2 pcs. siling labuyo or siling haba, chopped 2-3 pcs. siling haba 1/4 cup vinegar 1-2 pcs. bay leaf 1 tbsp. cracked peppercorn salt Cooking procedure: In a sauce pan pour 1 cup of the coconut milk, add in 1 1/2 to 2 cups of water, add in the pepper...

Baked Slipper Lobster with Garlic and Cheese . I have included this dish as one of the Christmas dish on our 2011 Celebration’s recipes since the recipe main ingredients could be adapted to use large prawns or shrimp instead of the pitik or slipper lobster which may not be readily available. This is my second recipe of slipper lobster , I have previously cooked the slipper lobster with the usual guinataang , click the link to see the recipe of the Guinataang Pitik, Slipper Lobsters on the archives. Baked Slipper Lobster with Garlic and Cheese cooking method is the same with Baked Tahong . The lobsters are cut in half the bake at different stage with butter garlic and cheese . As I said you can use prawn or shrimp with this recipe, the result should be similar with the lobster . Here is the recipe of my Baked Slipper Lobster with Garlic and Cheese . Ingredients: 2 large size slipper lobster, cleaned 2 cups grated cheddar cheese 1/2 cup grated salted but...

Ginataang Alimasag at Malungay. Malungay leaves are one of the most nutritious vegetables that is enjoyed by most Pinoys. A lot of cooking innovations about the use of malungay in Pinoy cooking have been carried out. The lowly malungay have been used from bread products to drinks. Today this might not be new, I used malungay leaves instead of the usual vegetables used in my previous version of Ginataang Alimasag and instead of using green jackfruit on my Ginataang Langka na may Alimasag . The combination was sure hit and I have no hesitation to recommend to everyone who has access to fresh malungay leaves, I am sure frozen malungay leaves will do if fresh leaves is not available. Here is the recipe of my Ginataang Alimasag at Malungay. Ingredients: 1 kilo crabs (blue or green crabs) 3-4 cups malungay leaves 1/2 head garlic chopped 1 medium size onion chopped 2 thumb size ginger, cut into strips 3 cups pure coconut milk 2-3 hot red chili, chopped 3-4 green long ...

Crab with Sotanghon in Black Bean Sauce is another experimental dish I would like to share. This is one good way to recycle left over crabs if you happen to have some. The recipe is fairly easy, no secret ingredients it is basically a noodle stir-fry cooking method . Bottled black bean sauce are available in most supermarket or Asian food store, it may be substituted by mashing drained and rinsed tausi or fermented black beans . The crabs are stir-fried with ginger, garlic and onion then simmered with black beans sauce for a few minutes then let the vermicelli noodles absorbed all the flavors. Here is the recipe of my experimental Crab with Sotanghon in Black bean Sauce try it. Ingredients: 4 to 6 medium size crabs, steamed, cut in half 250 grams vermicelli noddles, soaked with warm water, drained 1 thumb size ginger, cut into thin strips 1/2 head garlic, chopped 3 to 5 stalk Chinese parsley, chopped 1 small bundle spring onion, chopped 1 small size on...