Overseas Pinoy Cooking

Tinolang Manok with Malungay and Sotanghon . One of my favorite version of tinola is with sotanghon. I have posted a couple of tinola dish before, Tinolang Manok with Sotanghon and Chicken with Ampalaya Tendrils and Sotanghon . The addition of sotanghon noodles in a tinola soup make the dish a complete meal, however it is still best eaten and enjoyable with a lot of rice. Malungay and green unripe papaya in a chicken tinola with a lot of ginger is a perfect combination of a chicken soup dish, made more special with the addition of sotanghon noodles. Here is the recipe of my Tinolang Manok with Malungay and Sotanghon . Ingredients: 1 kilo chicken, cut into serving pieces, bone in 150 grams sotanghon noodles, rinsed 1 small size green unripe papaya, skinned cut into wedges 1 bundle malungay leaves, removed from stems 2-3 thumb size ginger, skinned, cut into strips 1/2 head garlic, peeled , crushed, chopped 1 medium size onion, peeled, chopped 3-5 pcs...

Chicken Arroz Caldo with Salted Egg . I have been always thinking of salted egg on my Lugaw every time I have an Arroz Caldo or Lugaw meal . Today I have a change to try one, Chicken Arroz Caldo with Salted Egg . Egg in toppings on a Lugaw or Porridge is not extraordinary. We Pinoy always have it in our lugaw in place of the meat ingredients, some Chinese porridge are topped with salted egg or even use century egg. Chicken Arroz Caldo with Salted Egg , is of course better that using regular boiled egg. Obviously salted eggs are already salty which complements with the boiled rice, salted eggs have a nuttier texture compared to the regular egg. Here is the recipe of my Chicken Arroz Caldo with Salted Egg . Ingredients: 1/2 kilo chicken, cut into serving pieces, 2 cups glutinous rice 1 cup regular rice 1/2 head garlic, chopped 1 medium size onion, chopped 2-3 thumb size ginger, cut into thin strips 1/4 cup fish sauce 1 tsp. turmeric powder salt and pepper co...

Pansit Miki with Patola . This recipe is an adaptation of my Pansit Miki with Upo dish. Patola is a versatile vegetables that can be used on a lot of Pinoy dishes . I love using patola on my misua and lomi soup dishes . This is the first time that I tried cooking miki with patola and it did turn out very good. Cooking  Pansit Miki with Patola  is fairly easy, there are no special step, and it is basically the same with the usual ginisa cooking style of thick noodles. Here is the recipe of my  Pansit Miki with Patola . Ingredients: 1 500g pack thick fresh flat miki noodles 3 medium size patola, skinned sliced crosswise into thin rings 1 bunch, pechay, cut to pieces 1 cup pork belly, boiled, cut into strips 1 cup chicken, boiled, cut into strips 1 cup shrimp, trimmed shelled 1/4 cup fish sauce 1/4 cup dark soy sauce 1/2 cup oyster sauce 1/2 head, garlic, peeled, crushed, chopped 1 medium size onion, peeled, chopped 1-2 tsp. ground peppercorn 2...

Pakbet with Bagnet, Pinakbet Ilokano . Pinakbet or Pakbet to Ilokanos is totally different from the Tagalog Pinakbet . The Ilocano Pakbet that I grew up is made up of mostly native vegetable ingredients like ampalaya and eggplant they are smaller in size. Other ingredients that are used are patani seeds and sweet potato or kamote this will add some sweetness. Cabbage is also added when in season. Instead of the using bagoong alamang, the Ilocano Pakbet uses generous amount of bagoong na isda extracts which make the dish on the salty side. Cooking method is also totally different, Tagalog Pinakbet usualy cook by sautéing the ingredients with garlic, onion and tomato where the vegetables are stir cooked, making sure that the vegetables are just cook or half cooked. While the Ilokano Pakbet the ingredients are arrange in layers in the cooking pan, where vegetables that cook quicker are placed on top. The vegetables are the simmered with the bagoong solution at low hea...

Red Sinigang na Maya-maya sa Miso . This is not new there are already similar recipe in the net. I just want to share our Pinoy version of the recipe. Sinigang sa Miso recipes are basically the same. The fish is first sautéed with garlic, onion, tomato and the main ingredient miso paste. In Metro Manila I have observed that there are at least 3 colors of miso paste that is from my favorite supermarket I am not too sure about the type of beans used. These are white, brown and yellow. In fact I have already made a post using the yellow miso paste,  Sinigang na Panga ng Bariles Sa Miso . The broth color turned out to be really bright orange, I suspect it may be because of some food coloring used in the miso. But for our recipe today I used similar yellow miso paste and one small sachet of Pinoy style tomato sauce. The dish turned out great. Here is the recipe of my version of  Red Sinigang na Maya-maya sa Miso . Ingredients: 1 large medium size whole maya-maya, ...

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...

Sarciadong Pritong Isda, Sarciadong Pritong Tanguigue. This recipe is not new, I had Sarciadong Isda on the archive using fried lapu lapu . I have to make use of my left over or excess fried tanguigue from my recent tanguigue fish dish . Cooking was exactly the same with my Sarciadong Isda, Sarciadong Maya Maya . Here is the recipe of my  Sarciadong Pritong Isda, Sarciadong Pritong Tanguigue . Ingredients: 2 slices fried tanguigue steak, fried 1/4 head garlic, peeled, crushed, chopped 1 medium size onion, peeled, coarsely chopped 2 large size tomato, coarsely chopped 2 egg, beaten salt cooking oil Cooking procedure: In a sauce pan sauté garlic, onion and tomato until soft. Add in 1/3 cup of water and let simmer for a minute. Season with salt to taste. Add in the fried fish on top of the sautéed onion and tomato and cook for 1 to 2 minutes to let the flavors of the sauce infuse in to the fish. Now add in the beaten egg and cook for another 1 to 2 minut...

Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay . Today I got some malungay leaves at the Rapid Creek Sunday Market . I was thinking of having a fish soup with malungay lunch , but as I was looking for ingredients I saw this risotto rice that have been sitting in the cupboard for some time now. I end up cooking a fish lugaw using risotto rice . The resultant lugaw dish went great using  risotto rice  for my  Fish Lugaw with Malungay  but an equal parts of  ordinary rice and glutinous rice  should work fine, if  risotto rice  is not available. I have used the rice ratio on my other  lugaw dish , click list below to see the recipe. Chicken Feet Arroz Caldo   Chicken Guya Lugaw   Chicken Arroz Caldo with Salted Egg   Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay   Oxtail Lugaw   Lugaw, Beef Cheeks and Tripe Combination   Beef Cheeks Lugaw   Chicken Arr...

Fried Tanguigue Steak with Tomato Onion Chili Relish . A lunch of fried fish served with chopped tomatoes and onion, and some chilies if you could stand the heat plus real fish sauce, eating using your hand. Would that make you drool? Today I had a similar lunch, Fried Tanguigue Steak with Tomato Onion Chili Relish , and yes I ate with my hands, how good was that. Believe me it was a great lunch. Here is the recipe on how I made this great lunch of Fried Tanguigue Steak with Tomato Onion Chili Relish . Ingredients: 2 to 3 pieces tanguigue steak/slices 2 large size tomatoes, diced 1 small size onion, peeled, diced 2 red/green chili, sliced, optional fish sauce salt pepper cooking oil Cooking procedure: In a bowl toss the diced tomatoes, onion and chilies, and some fish sauce, place in the refrigerator until ready to serve. Dust some salt and pepper to the tanguigue slices on both side, keep aside for about 10 to 15 minutes. Heat generous amount of cooking...

Fettuccine with Mushroom and Mushroom Sauce . I would like to share a quick way to cook Fettuccine with Mushroom and Mushroom Sauce using Campbell’s Condense Cream of Mushroom Soup in cans . I have used Campbell’s Condense Cream of Mushroom Soup on my other similar recipes. Using this canned mushroom soup will cut all the time of preparing a mushroom sauce from the scratch. It is very convenient especially if you want a quick way to cook a mushroom sauce base dish. Here is the recipe of my Fettuccine with Mushroom and Mushroom Sauce , using C ampbell’s Condense Cream of Mushroom Soup in cans, try it. Ingredients: 500 grams fettuccine cooked as per package directions 150 grams fresh button mushrooms, sliced 150 grams fresh oyster mushrooms, coarsely shredded 150 grams fresh shimeji mushrooms, loosen from cluster 2 big cans Campbell’s Condense Cream of Mushroom Soup 1/2 head garlic chopped 1 medium size onion, chopped 2-3 tbsp. parsley flakes 1/2 blo...