Overseas Pinoy Cooking

Chicken Gizzard and Liver Adobo with Pineapple , a long name for a dish but thats how I call it. The first time I cook this dish it was meant as pulutan for a social drinking party back then. The resultant dish was great that I have regularly cooking ever since. To prepare the chicken gizzard and liver are cut in small pieces. Chicken wings is added, this is required to achieve the full flavor of a chicken to the dish. How ever please note that adding chicken wings will also result a sinful dish that is not recommended to people with cholesterol problem. Should that is the case the chicken wings can be substituted with other cuts of chicken or can be omitted. Here is the recipe. Ingredients: 1/2 kilo chicken gizzard 1/4 kilo chicken liver 1/2 kilo chicken wings 1 small can sliced pineapple, cut into wedges 1/2 head garlic, crushed 1 medium size onion, chopped 1 tsp. peppercorns 3 bay leaf 3-5 pcs. chili pepper 1/4 cup vinegar 1/4 cup soy sauce salt Coo

Pork Estofado , this is the first time that I tried the dish. The Pinoy version of pork estofado is similar to adobo . It is pork stewed in soy sauce, vinegar and sugar. During the final cooking stage plantain banana is added. I was supposed to cooked pork adobo today. After several weeks with out pork due to the swine flu scare, Spinney’s has resumed selling pork products. I was craving for pork adobo but by some luck I was able to buy by chance frozen saba at Al Maya supermarket. Then it was my change to cook pork estofado. There are no elaborate method it is straight forward stew/braise method. I would advise to use minimum quantity of using sugar and vinegar. Here is the recipe. Ingredients: 1/2 kilo pork cut into large serving pieces 3 pcs. saba , plantain banana, sliced diagonally 1 medium size carrot, sliced diagonally 1 small bundle spring onion, chopped 1/2 head garlic, crushed 2 tbsp. sugar 1/2 cup soy sauce 1/4 cup vinegar 1 tsp. pe

Ginisang Labanos . Labanos or radish is a vegetable maybe not love by everyone. I would not say it’s an acquired taste since Pinoy have been using labanos as one of the vegetables of sinigang be it fish and seafood or meat. It is also readily available even here in Abu Dhabi. My personal favorite labanos dish is ensaladang labanos a salad preparation that is popular in the Ilocos region. Labanos are also good as ginisa dish with some strips of pork and small shrimps, now you have a great alternative way of cooking the vegetables. I would suggest that it is served as a side dish for your fried fish or it could be a dish in its own especially with all those added pork strips and shrimp. Here is how I cooked it. Ingredients: 2 cups pork, parboiled cut into short strips 2 cups small size shrimp 4 medium size labanos , radish cut into strips 1 medium size carrot, cut into strips 1/2 head garlic, chopped 1 medium size onion, chopped 1 big size tomato, chopped 1/4 cup patis vegetable oil s

Sinigang na Malasugi sa Kamatis . Blue marlins are also great as fish soup dish. They are tasty and with fats oozing from the fish skin they make good sinigang . I wanted to have a minimal sourness for my sinigang na malasugi so I just used tomatoes instead of the usual tamarind, with slivers of ginger for that extra zing and a lot of leeks. As an alternative spring onions may also be used. This is similar to the tinowa dish from the Visayas but minus the lemongrass. The flavor is kept simple with the use of little salt to taste, thereby the only flavor that is there is of the blue marlin which is enhanced by the minimal use of the other ingredients. Ingredients:   1 kilo malasugi slices 1 thumb size ginger, sliced 1 medium size onion, quartered 3 medium size tomato, quartered 1 bundle kamote tops, trimed, optional 1 bundle leeks cut into 2” length 2-3 pieces siling haba, green long chili salt Cooking procedure: Wash malasugi pieces keep aside. In a pot bring to a boil 8-10 c.

Chicken Asado, Asadong Manok is not the usual beef or pork asado . The recipe calls for the use of tomato sauce. In fact it is similar to chicken afritada . Cooking is fairly simple except for the frying of the marinated chicken and sautéing part everything is just stewing until done. As I mentioned because of the similarity with afritada it is most of the time mistaken as afritada . Chicken asado is more of a brownish red in color because of the use of more soy sauce. Chicken afritada in more of redish orange color. See the post here . This is one of the best Pinoy chicken dishes I ever had and it is highly recommended should you want an alternative from your usual chicken adobo . Ingredients: 1 k. chicken, cut into serving pieces with the bones intact 1/4 cup kalamansi juice 1/4 cup soy sauce 1 cup tomato sauce 2 medium size onion, chopped 1/2 head garlic, minced 4 potatoes, quartered 3 pc. bay leaf salt and pepper cooking oil Cooking pr

Pansit Bihon Seafood.  This is one of my favorite version of Pansit Bihon, cooked without the usual soy sauce instead annatto is used which replaces the golden brown tint of the noodles with orange. I used Chinese sausage during the sautéing of the aromatics, now I have the flavors of a Chinese noodles . This version is seafood thus I used shrimp, squid and fish balls for my other ingredients. I also added kekiam which then further enhanced the Chinese flavors of my pansit bihon seafood. Here is the recipe. Ingredients: 1 kilo bihon noodles 150 g. medium size shrimps, steamed 150 g. squid, cut into rings, blanched 2 cups squid or fish balls, cut in half 1 cup kekiam, cut diagonally/crosswise 1 small Chinese sausage 1 medium size carrot, cut into strips 1/2 small size cabbage, shredded 200 g. sitsaro ,trimmed 2-3 stalk wansoy, chopped 1/2 cup patis, fish sauce 1/2 head garlic, minced 1 medium onion, chopped 1/2 cup annatto in water or