Overseas Pinoy Cooking

To help you decide on what meatless dish to cook these Lenten season I have dig the archive for meatless vegetable dish and put them together in a photo collage. To see the name of a dish just hover the mouse over the photo, to see the relevant post just click on the photo. See other Lenten Season Post; Simple Fish and Vegatable Dish for Holy Friday Fish and Seafood Dish for the Lenten Season

Pochero is a Spanish influenced Pinoy dish, It is a tomato sauce base dish which is typical with the other Pinoy dish with Spanish sounding name like the menudo , kaldereta , mechado ect. Pochero is a stewed beef, pork or chicken in tomato sauce with chorizo and the must have ingredient saba, plantain banana and of course vegetables like cabbage, green beans and pechay. In addition garbanzos or cheek peas is also added. Our pochero has evolved to countless versions. In some parts of the country particularly in the South their pochero do not use tomato sauce or paste, some pochero versions also are similar to the usual nilaga (click here and here ) or bulalo . I have here a simple very Pinoy version of pochero which has been adapted to the present Pinoy palate. This version uses baked beans as substitute for garbanzos. Remember the canned pork and beans that was very popular. If it’s available at your location then I would recommend to used them otherwise the regular canned b...

Siomai have become one of the most popular snack food to Pinoys. With the trend individuals with entrepreneurial spirit have taken advantage of its popularity. All forms of siomai are being offered, it is peddled from the side street to the trendy kiosk stalls at air-conditioned malls and even the giant fastfood chains. I have had several requests for the recipe of siomai, and to my readers who have been waiting, here it is. I have been trying to have a simple version using the commercially available wonton wrapper sold at most supermarkets but the result was not good they are thick and not suitable for the type of siomai that are popularly sold today. Perhaps for visual appeal, siomai now are wrapped in thin skin formed into small cuplike shape where the filling is exposed at the top. I have tried using the wonton wrappers that are commercially sold but they are too thick to do the trick. I even tried several brand and all yielded same result. When steamed cook the wrappers t...

Adobong Sitaw is one of my all time favorite. I have already made a post of the all vegetable version of the dish. Click here to see that post . Again I am posting a version with pork combination. Most of the readers have probably know how to cook the dish. But for the benefit of those who are learning to cook I am posting this recipe. It is strait forward there are no special method or secret it is just a stir cook and stew method. With a lot of pork added you could not go wrong. Just be careful not add vinegar more than what is recommended. Should pork is not available chicken or beef can also be used instead. Enjoy… Ingredients: 3 bundles sitaw, cut into 2” length 1/4 kilo pork liempo , pork belly, cut into cubed 1/2 head garlic, crushed 1 medium size onion, chopped 1/4 cup soy sauce 1/4 cup vinegar 1/4 tsp. pepper cooking oil salt Cooking procedure: In a wok, put pork and add 1 cup of water bring to a boil and simmer for 10 to 15 minutes or un...

Chicken Halang Halang is the ginataan version of chicken tinola that is popular on parts of Visayas and some areas in Mindanao. Halang halang literary means chili hot. Some versions of halang halang don’t used coconut milk but use a lot of ginger and chilies, some of these versions are cooked semi dry. Sliced pork or beef strips are also used instead of chicken but with out the coconut milk, but stir cooked with a lot of ginger and chilies On my version of chicken halang halang cooking is similar to a chicken tinola the only difference is the addition of coconut milk and the broth is reduced to a saucy consistency of whitish coconut cream. The usual chili tendrils or malungay leaves can be added to the dish if available. The recipe is simple and here it is. Ingredients: 1 kilo chicken 3 thumb size ginger, cut into strips 1 small size papaya , cut into wedges 1/2 head garlic, choped 1 medium size onion, chopped 3-5 pcs. green chili 1 cup coconut milk powder 1 bundl...

Paklay is a popular dish from Mindanao and Visayas It is a made up of stewed pork or beef innards. There are countless versions which are dependant of locality and ingredients used from the soupy to an almost dry concoction. It is sometimes associated with the papaitan of the Ilocanos. Especially when beef innards is used. Paklay is popular as an accompaniment food on social drinking. I have tasted several version of paklay from some of my Visaya friends, and being a papaitan lover I also fell in love with it. However I have done searches in the net for the recipe of paklay but it has returned result of recipe that have come or copied from a single source. With my enthusiasm I ask some of my friends how to cook the dish instead, this my first attempt it’s a soupy version and it was good as expected. Ingredients: 1 cup pork belly, parboiled, sliced 1/2 cup pork kidney, parboiled, sliced 1/2 cup spleen and liver, parboiled, sliced 1/2 cup pork heart, parboiled, slice...

Asado Bulalo, Beef Shank Asado . Beef Shank to Pinoys is normally prepared as soup base dish called bulalo , beef shanks when slowly boiled till tender will result in a very rich soup dish fortified with the bone marrow. Of course beef shank or bulalo can be cooked in other ways, I have already posted several methods and have included the list below. Today I have tried another method and the resultant dish, superb. It’s a version of beef asado but instead of using beef brisket I have used saw cut beef shank. The recipe is simple, ingredients used are available in most Pinoy homes except for the hoisin sauce but that could be omitted if it’s not available. Star anise is enough to do the trick for the Chinese aroma required to the dish. Ingredients: 1 pc. bulalo , beef shank 1/2 cup soy sauce 2 tbsp. Hoisin sauce 1 head garlic, crushed 1 small piece onion, chopped 1 thumb size ginger, chrushed 1 pc. star anise 1 tbsp. peppercorn 1 tbsp. cornstarch 1 ts...

KBL is the acronym for Kadyos, Baboy at Langka the popular Ilongo boiled pork with pigeon peas soured with batwan fruit . I have made a of post related to this dish already ( click here ) using red bean as a substitute for that not so easy to find pigeon peas and sampalok sinigang mix as an alternative to batwan which is equally hard to find outside Negros. I have managed sourced the pigeon peas and its time to cook the pork leg at the fridge. KBL is one of the several Ilongo dishes I love. I have already talked about the dish on my previous related post in the past so I would just offer you the recipe which is basically similar. Here is how I cooked it. Ingredients: 1 small size  pata ng baboy , pork leg 1 cup pigeon peas 2 cups sliced unripe  langka,  jack fruit 1 tbsp.  sampalok sinigang  mix 1 medium size onion, quartered 2 medium size tomato, quartered 2 stalked tanglad, lemon grass salt Cooking procedure: Ask the ...