Overseas Pinoy Cooking

Sarciadong Isda, Sarciadong Maya Maya . This is an old recipe, sarciado is a way to re-cooked left over fried fish. On this version, I used sliced maya-maya and added beaten eggs to the sauce. Actually, the egg is an option, sarciado is normally with out eggs. The maya maya on this recipe is not a leftover fried fish but it was sitting in the fridge for quite sometime. It is from the fish, which the head I cooked as sinigang a few days back. The secret of a good sarciadong isda is to let the juices of the sauce absorbed and the flavor infused to the fried fish. This is achieved by adding the fish to the simmering sauce during the last few minutes of cooking and letting the dish sit a few minutes in the saucepan after turning the heat off and before serving. Ingredients: 1 kilo sliced maya maya 1/4 head garlic, chopped 1 medium size onion, coarsely chopped 4 large size tomato, coarsely chopped 4 egg, beaten salt cooking oil Cooking procedure: Wash the sliced maya may

Sinaing na Tulingan na Walang Kamias. Sinaing na Tulingan i s a Batangas special fish dish of tulingang slow cooked in kamias usually dried but fresh kamias can also be use and salt. Patis is the term used in the salty broth of the dish. The fish is slowly cooked until the fish is soft including the bones but remain firm. To prevent the fish from crumbling and sticking to each other banana leaf is used to separate each fish when it is arrange side by side during cooking. The banana leaf also add flavor to the dish. The extra saltiness also extends the shelf life of the dish. It is best serve with chopped tomatoes to neutralize the salty state of the dish. Sinaing na tulingan is serve with a lot of rice especially if the patis or salty broth is mixed in with rice. The thought of it had already made me droll while writing this post. Here is the version using sampalok sinigang mix in place of kamias that is comparable. The next time you find a tulingan or any other similar tu

Adobong Puti is a light tan adobo for the reason that it is cook with out the use of soy sauce. This was how our grandparents cooked our adobo and still being cooked this was by some part of the country. In the old days when there was no refrigerators cooking meat adobo style is a way to preserved those extra meat which is usually used for vegetable toppings for the coming weeks ahead or school lunch pack. White adobo goes well with KBL the Ilocano acronym for Kamatis Bagoong Lasona . Cooking is the same way with the regular adobo but with out the soy sauce and with the use of more vinegar and the addition of salt. It is more sour and salty compared to the soy sauce adobo . Ingredients: 1/2 kilo pork belly or any other cut with fats, cut into serving pieces 1/2 kilo chicken, cut into serving pieces, bones intact 1/2 head garlic, crushed 1 cup vinegar 1 tsp. peppercorns, lightly crushed 3 bay leaf salt Cooking procedure: Put in pork first in a sauce

Calamares has always been a best seller in bars and restaurant alike. It is one of Pinoys favorite pulutan or appetizer. It has also become a popular street food. Cooking calamares is fairly easy this one was cooked by my daughter. The squid ring should be soft and succulent with crispy coating. To achieve this squid rings should be chilled before coating and deep frying. This is done to avoid overcooking the squid. The cooking oil should also be moderately heated to have a uniform crispy coating. Tartar sauce is the prepared sauce for calamares, just mix 1/2 cup of mayonnaise, 1/4 cup of drained pickled relish and 1/4 cup of finely chopped onion. My favorite is a vinegar, onion and chili dip. Enjoy. Ingredients: 1 kilo large squids 3 kalamansi 1 cup cornstarch 1 cup all purpose flour 1 egg salt and pepper cooking oil Cooking procedure: To clean squid, pull out head and the innards will come out with it. Discard ink sacks and entrails cut/discard the eyes and teeth ke

Squid and Broccoli with Oysters Sauce . I have never though that squid and broccoli could be cook together until I saw the dish in one of the Pinoy eatery in here in Abu Dhabi. When I have seen the dish I immediately though of a better way to cook it with my own version. For my squid and broccoli with oysters sauce version I wanted an oriental flavor in it so I added hoisin sauce in the recipe. Cooking squid as I have previously mentioned on my other squid dish post should be quickly as possible to have a soft and crunchy squid meat, overcooked squid becomes gummy. It is best to use the large size squid and discard the innards and skin or any other part that will give a dark texture to the dish. Ingredients: 1 kilo large squid, 1 medium size, broccoli, cut into serving pieces, stem thinly sliced 1 stalk celery, sliced thinly 1 small size red bell pepper, julienne 1 small size carrot, sliced thinly 1 cube pork or chicken bullion 1 medium onion, chopped 1/2 head garlic, chopped 1 thumb s

Ginisang Togue with Tokwa . It was when I come to Manila that I have first tasted togue or mung bean sprouts. It was unheard off in our household back in the place where I grow up. I could not forget the first time I tried ginisang togue with diced tokwa and small shrimps. The tastes of togue was something foreign to my young taste buds that time I could not resist flavor of almost uncooked tastes of togue which also give an after taste that usually linger for sometime and the taste of tokwa and shrimp juice. Since then ginisang togue is one of my favorite vegetable dish, it is regularly cooked at our home. Here is my version. Ingredients: 1 kilo togue , mung bean sprouts 1/4 kilo medium size shrimp 3 cake tokwa , firm tofu, cut into strips, fried 1 small bundle Baguio beans, diagonally slice thinly 1 small size red bell pepper, cut into 2” strips 1 small size carrot, cut into 2” strips 1 medium size tomato, chopped 1 medium size onion, chopped 1/2 h

Laguna is the buko pie capital of the Philippines. Orient The Original Buko Pie of Los Baños has always been the choice as the best buko pie for those who have actually tried most of the other buko pie that are produced in Laguna, Los Baños and San Pablo in particular. My in-laws are from Laguna and I have found that The Original Buko Pie is the best at least in my opinion when ever we travel to Laguna we always stop by at Los Baños for a box or two of freshly baked hot buko pie. Their Cassava Cake is equally good as well. The popularity The Original Buko Pie can be seen by the never ending line of customers at their bakeshop along the national hi way. Forget the buko pies sold by peddlers at bus stops and stations they are far less inferior quality, they are overloaded with flour extenders and the unsure hygiene condition of these cheaper buko pie. I was told that The Original Buko Pie only use the best picked coconuts and have stayed as a home business all this time th