Overseas Pinoy Cooking

Ukoy na Alamang at Kalabasa . During my visits at the Vigan public market , the fresh alamang or aramang in Ilocano caught my attention.   They were several vendors that were selling fresh alamang , the alamang were definitely very fresh judging from their color. My concern was, would it be possible to bring it back to Manila and maintain the freshness with just storing the alamang in a cooler with tube iced. I had my doubts I just bought 1/2 kilo, and if it is ok I would have to try to bring back more on my next trip to Vigan . Well we arrived in home Manila after 8 hours of travel, the fresh alamang stayed fresh, well sort of, but I have to put in in the freezer. With the alamang I have   brought home a lot of Ilocano native vegetables, miki noodles , longganisa   and bagnet , plus the Vigan Royal Bibingka . The family was more interested with the bagnet and longganisa , and I have to cook the vegetables before they get spoiled. Today it’s...

Black Peppered Prawns Pinoy Style. I the tradition of Black Peppered Crab I am today sharing a version of Black Peppered Prawns Pinoy Style . I used whole shell on large prawns for this recipe. I wanted to eat the prawns using my hand. Eating with your hands is a Pinoy thing that we really enjoy when eating shelled seafood in our own dining table. Now it you wish to remove the shell of the prawn. the go ahead it will work just fine. I also work with the smaller shrimps. Cooking is fairly simple it is basically a stirfry cooking method . Here is the recipe of my Black Peppered Prawns Pinoy Style . Ingredients: 250 grams medium to large size prawns, trimmed 1 bunch spring onion, trimmed, cut into 2” length 1 head garlic, peeled, chopped 1-2 red chili, chopped 3-4 tbsp. crushed peppercorns 3-4 stalk Chinese parsley, chopped 2 tbsp. brown sugar 2-3 tbsp. soy sauce 2-3 tbsp. butter salt Cooking procedure: In a frying pan melt the b...

Ukoy na Hipon at Bulaklak ng Kalabasa . Ukoy with large shrimps always caught my attention in week end markets. For some reason ukoy will most likely sell in the food section of most weekend markets, in Metro Manila in particular. I bought to try it of a couple of occasions but they are either lump or saggy, that was my personal experience. Those bad experience has inspired me to make my version of shrimp ukoy. My Ukoy na Hipon at Bulaklak ng Kalabasa , as the name suggest is made up, of course large shrimp and squash florets. Cooking is basically the same with my other ukoy post , just click the link list below to check them out. Ukoy na Alamang Ukoy na Dulong Ukoy na Dilis at Kangkong Vigan Ukoy Ukoy na Dilis Ukoy, Shrimp Fritter Here is the recipe of my Ukoy na Hipon at Bulaklak ng Kalabasa . Ingredients: 12-15 large shrimps, trimmed 2 bundles bulaklak ng kalabasa, squash flowers, trimmed 1 bundle spring onion or leeks, trimmed, cho...

Pinoy Grilled Prawns with Garlic and Cheese is our grilled version of our Baked Prawns with Garlic and Cheese . Instead of baking, the prawns were grilled in open fire or charcoals. Grilling prawns tricky, the shells tend to burn immediately leaving the prawn meats uncooked.   To grill our Pinoy Grilled Prawns with Garlic and Cheese properly, the heat or flames shall be maintained at moderate heat and always keeping an eye of the occasional surge of flames caused by the dripping butter. The Pinoy Grilled Prawns with Garlic and Cheese is definitely recommended special dish for our coming Christmas or New Year dinner. Here is the recipe of my Pinoy Grilled Prawns with Garlic and Che ese, try it! Ingredients: 10-12 large size tiger prawns, cleaned, trimmed 1/2 block cheddar cheese, grated 1/2 block quickmelt cheese, grated 1/4 block salted butter, grated 1/4 block salted butter, melted 3-4 tbsp. minced garlic 1/2 lemon Cooking procedure : ...

Ukoy na Alamang . I found some fresh alamang at Filinvest South Supermarket the other day, what else you can make out of fresh alamang ? Straight away I wanted to cook it as ukoy .  There are a lot of ways to make ukoy , in fact I do not think that there are any exact ingredients and measurements of quantities on every recipe. Ingredients and quantities defend on what are available at the time of cooking. Measurements of quantities of ingredients are usually by estimates based on cooking experience.  Definitely newbie cooks need the recipe, but do understand the most Pinoy food recipes are only guides. A little variation on the recipe would not make any major changes just make sure that it is seasoned correctly. Here is the recipe of my Ukoy na Alamang . Ingredients: 1/2 kilo fresh alamang 1 medium sized carrot, skinned, roughly grated 1 small bundle spring onion, chopped 1 small onion, sliced 2 cups all-purpose flour 2 teaspoons baking powd...

Ginataang Langka with Sugpo . This Ginataang Langka is similar to my old post called Ginataang Langka, Jackfruit in Coconut Milk . However the cooking procedure was adapted to the ginisa cooking method , instead of the simple ginataang cooking method of combining all the ingredients, which I usually do with a lot of my Ginataang Vegetable dish . Another tweak was, Instead of using the usual dried fish toppings, I used a generous amount of prawns. Here is the recipe of my Ginataang Langka with Sugpo , try it. Ingredients: 1/2 kilo sliced unripe langka, jackfruit 2-12 mediun sized prawns, trimmed 1 medium sized onion, peeled, chopped 1/2 head garlic, peeled, crashed, chopped 2-3 thumb sized ginger, skinned, cut into thin strips 3-5 pieces long green sili 4-5 siling labuyo, chopped 2 cups pure coconut milk 1/2-1 tsp coarsely ground peppercorns salt cooking oil Cooking procedure: In a large sauce pan sauté garlic and ginger until fra...

Patola Misua Soup with Prawns . I said it before patola misua soup combination is one of my favorite soup dish. There is some chemistry, a fusion of flavors between patola and misua that makes the combination a great soup dish no matter what is the “sahog” ingredient. I have posted several combination before and they all did came out great, just click the link list below to check out the recipes. Today I would like to share another patola misua combination soup dish, my Patola Misua Soup with Prawns. The prawn has lift up several marks the delicious goodness of the patola misua soup dish . I do not want keep writting about it anymore, just try it yourself, here is the recipe of my Patola Misua Soup with Prawns . Ingredients: 4-6 medium size patola, skinned and cut into 1” crosswise 1/8 head small cabage, cut into strips 1 small packet misua noodles 10-12 pieces small to medium size prawns 1/2 head garlic, minced 1 medium size onion, chopped 2-3 st...

Pinoy Baked Prawns with Garlic and Cheese . I have been trying to make Baked Prawns with Garlic and Cheese similar to my Baked Slipper Lobster with Garlic and Cheese but I did not have success till this one. The cheese topping is either not melting or ended up burning it. But this time during my short travel back to Manila I have a change to try it again. The secret ingredient? Quickmelt cheese , it is one of the more popular Pinoy cheese and available everywhere. With the success of my recent baked pasta dish topped with a 2 layers of cheese, regular cheddar cheese and quickmelt cheese , the Baked Rigatoni Pinoy Style, gave me an idea to finally make my Baked Prawns with Garlic and Cheese work. Why not use quickmelt cheese ?  This is a very simple dish it does not require all those fancy ingredients. Before I give you the recipes you may want to check also our other prawn recipes; Pinoy Grilled Prawns with Garlic and Cheese Halabos na Hipon sa Royal Tru-Orange Halab...

Ukoy na Dulong . Today I was lucky to find some fresh dulong in the supermarket , without hesitations I bought 1/2 kilo, even though I have no idea of what to cook out of it. I was initially thinking to cook the dulong, wrap with banana leave pinais style but I did not have any, I use up all the banana leaves on my Pinaputok na Tahong. I had to settle for Ukoy na Dulong which turned out really yummy. Below are list of some ukoy dishes that we had here at OPC , just click the link list should you want to check them out also. Here is the recipe of my Ukoy na Dulong , enjoy. Ingredients: 1/2 kilo fresh dulong, wash, drained 1 small size onion, peeled, chopped 1 small bundle, spring onion, trimmed, chopped 1 cup, all-purpose flour 2 eggs, beaten salt and pepper cooking oil Cooking procedure: In a big bowl, beat the eggs, then add in the all-purpose flour dissolve in 1 cup of water, then mix thoroughly, then mix in the fresh dulong. Ad...

Halabos na Hipon sa Royal Tru-Orange . You may love or hate this dish, where in a world would you cook using Royal Tru-Orange softdrink . Most of our Halabos recipes are cooked using Sprite or 7-Up , most likely you yourself or your parents, all this time have been using Sprite or 7-Up when steaming your seafood or as marinade for your favorite BBQ . Now we are on the same direction. All carbonated drinks are basically the same, the only difference is the flavor. Logically if we can use Sprite or 7-Up on our Halabos why can’t we use Royal Tru-Orange or any other orange flavored carbonated drinks? Before I go further if you are not convinced and want to stick with the traditional cooking method of halabos , well just click in the links below to see our other Halabos recipes from the archives. Of course the resultant dish was great, the only differed to the traditional Halabos na Hipon is the added orange zing. Here is the recipe on my innovative Halabos na ...

Prawn Afritada, Afritadang Sugpo . I myself love afritada , who would not? Afritada is just like kaldereta in terms of cooking versions, there are countless cooking method out there. Everyone’s version are different, each versions will depend on availability of ingredients and family’s cooking method. As a general rule just remember that recipes are just guides, it is not necessarily that every steps and ingredients have to be duplicated, go ahead if you want to try to cook afritada , it is not that hard. Cooking my Prawn Afritada, Afritadang Sugpo is basically the same with the other afritada recipes that we have already shared here at OPC . Just check out the links below should you want our other versions of afritada. As I have already mentioned above, cooking is the same with regular afritada , with some adjustment suited for cooking seafood, here is the recipe Prawn Afritada, Afritadang Sugpo , try it. Ingredients: 1 kilo medium to large size prawns,...

Halabos na Hipon sa Sprite with Lemon . This Halabos recipe was inspire by a similar dish that I have cooked a couple of years back called Halabos na Hipon sa Royal Tru-Orange.   My Halabos na Hipon sa Sprite with Lemon is cooked with sprite instead of Royal Tru-Orange . Yes most Halabos are cooked with either Sprite or 7-Up , now what is so especial about the dish? As I mentioned my Halabos na Hipon sa Sprite with Lemon was inspired with my Halabos na Hipon sa Royal Tru-Orange .   Okey instead of using orange I used Lemon, make sense? Cooking is basically the same except for the main ingredients as discussed above. Now if you are still looking for a similar recipe for your shrimps take a look of the recipe of my other version of Halabos. Just click the link list below to check the post from the archives. Halabos na Hipon sa Royal Tru-Orange   Prawns with Garlic Butter Sauce   Halabos na Hipon o Sugpo, Steamed Shrimp or Prawns   Halabos n...

Laswa with Pasayan. Laswa provably is my next favourite vegetable dish after Pakbet or PinakbetIlocano . Every time we ate at fast food centers, Laswa if available will for sure be the choice of our vegetable soup dish. With my recent travel to Bacolod , we had a change to eat on the company canteen of our host company. Lo and behold to my delight, on their turo-turo-choice is an authentic Laswa with Takway , finally I had a change of having authentic Laswa and with takway and it was unforgettable. What is Takway ? you may ask if your are not an Ilongo . T akway is the young stalk of the taro shoot, or sometimes termed as tendrils. Takway is often a key ingredient of Ilongo vegetable dishes like the Laswa , however the most popular dish is Adobong Takway . I will not go into details on what is Takway , as I am not expert on it, please just search the internet if you need more information. Back to my Laswa with Pasayan , a couple of days upon my arrival in Manil...

Prawns in Jufran Banana Ketchup and Chili Garlic Sauce . Banana ketchup is one of Pinoy food condiments that is used from dipping sauce of fried fish , sauce used in cooking menudo , afritada , kaldereta and even used as sauce for pastas and the Pinoy spaghetti in particular. Today I have used it to make my  Prawns in Jufran Banana Ketchup and Chili Garlic Sauce . Similar to the Prawns garlic chili sauce . Find below links of other similar prawns and shrimp recipes should you are looking for something else. Prawns with Oyster Sauce Prawns with Garlic Butter Sauce Halabos na Hipon Halabos na Hipon o Sugpo Prawns with Black Bean Sauce Crispy Garlic Prawn Garlic Shrimp, Gambas Al Ajillo Pinoy Style Ginataang Hipon Ginataang Hipon Tabang Ginataang Sugpo at Kamias Kinalabasang Sugpo Nilasing na Hipon Cooking my  Prawns in Jufran Banana Ketchup and Chili Garlic Sauce  is fairly easy there are no secret cooking method or i...