Overseas Pinoy Cooking

Misua with Canned Salmon Soup . Canned fish with misua is another Pinoy comfort food that is associated to the masses, especially during difficult times where majority of Pinoys are presently experiencing. Canned sardine or canned mackerel are the more common canned fish used for the reason that they are cheaper compared to a canned salmon. Canned fish sautéed in onion and garlic, cooked with a lot of water and with  misua noodles  as extender and the result is a delectable dish enough for the family. For my version of the dish I used the Saba Pink Salmon brand for my canned fish, cook in the same method except that I added chopped long green chilli or  siling pangsigang  this gives the familiar chili aroma of most pinoy soup dishes. As an option I also used  malungay  leaves which is of course available in ones backyard, now I have a nutritious dish out of the lowly sardine version. See the photo of the dish below Ingredien . ts: 1 big can (425g) Saba canned pink salmon,

Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan

Inihaw na Isda is another of my all time favourite, and suppose to be the favourite also of most Pinoys. Inihaw na tilapia Pinoy style, the fish is wrapped in banana leaf and grilled in charcoal fire. On this recipe I stuffed the fish with a mixture of chopped tomatoes, onions, ginger and green chili. Wrapping the fish with banana leaf will prevent the fish skin from burning, this is necessary since I have removed the scales of the fish. The banana leaf will also give the fish that special aroma which eliminates the unpleasant fishiness of the fish. The fish is also wrapped with aluminium foil to trap all those juices from the fish which produce steam to evenly cook the fish into a succulent grilled fish dish. Ingredients: 1 kilo large size tilapia , St. Peter fish, 1/2 kilo a piece 2 medium size tomato, chopped 1 medium size onion, chopped 1 thumb size ginger, chopped 2-3 pcs. green chili, chopped salt banana leaf Cooking procedure: Remove gills and scale of tila

Caramel Kamote Fries Flavored with Cinnamon is something I have been yearning to cook every time I see all those small bottles of cinnamon powder on the pantry. This is an alternative cooking method for kamote-que . Medium to large size sweet potatoes are cut into strips then deep fried before coating with the mixture of brown sugar and cinnamon powder. The more popular version is that, the kamote strips are deep fried and coated with caramelize brown sugar with out the cinnamon powder. This is also some kind of Pinoy street food but less popular compared to kamote-que, for the obvious reason that it requires additional cooking process. The cinnamon twist for this lowly caramelized fried sweet potato has been elevated into a step higher. Enjoy Ingredients: 1 kilo big size  kamote , sweet potato 1/2 cup brown sugar 1 tbsp. cinnamon powder 1/2 liter cooking oil Cooking procedure: Using a small knife remove skin of each sweet potato and cut into la

Papaitan with Kamias . An Ilocano reader send the following comment from my previous Papaitan, pinapaitan baka post that was cooked in Abu Dhabi, and I want to share it with you. “ Pinapaitan ( papaitan ) is an Ilocano recipe and Ilocanos use the juice from the small intestine we call pait or the juice from the large intestine, we call pinespes . Most Ilocanos prefer pure pait but some add pias ( kamias ) or salamague ( sampalok) to give some twist. Use the siling pangsigang instead of ( siling ) labuyo , especially when it is not intended for pulutan .” The reader was totally right on how papaitan should be cooked, that’s how papaitan is traditionally cooked in the countryside where goats and cows are fed with grass. I would also love to cook a papaitan using pinespes but it is not available and practical if you live in the metropolis, besides there is a doubt of what kind of foods those goats or cows being sold in the city are eating. I have to use bile for my papait

Tanguige Bistek Tagalog is another innovative cooking method of this premium fish. In the tradition of cooking beef slices marinated in soy sauce and kalamansi, called bistek Tagalog , beef is substituted with tanguige fish slices. This is not new in fact I already have recently posted a similar fish bistek dish using milkfish belly . Cooking method is basically the same except that the used marinade is discarded, for the reason that the used marinade becomes curdled with the fish juices and blood. Do not overfry the fish it should be just crisp and golden brown on the outside and succulent in the inside. The onion rings should also be stir fried separately and again not overdone to retain its crispiness and natural flavors. Here is the recipe. Ingredients: 1 kilo tanguige , kingfish, sliced crosswise 3 medium size onion, sliced into rings 1/2 head garlic, finely chopped 1 cup soy sauce 1/4 cup kalamasi juice pepper cooking oil Cooking procedure:

Bringhe is referred to as the Pinoy adaptation of paella. It is also said that it originates in Pampanga. Bringhe is made up of glutinous rice with chicken cooked in coconut milk, flavored and tinted yellow with turmeric. It is usually serve on special occasions like Fiesta celebration and during Christmas season. For my version in addition with the above ingredients I also put in chorizo and frozen mixed vegetable. Traditionally bringhe is cooked in a talyasi/large skillet, lined and covered with banana leaves during the final cooking/steaming stage, so the rice does not stick to the skillet. The banana leaves in combination with the sweetness of the coconut gives that special and very Pinoy aroma of bringhe. Ingredients: 1/2 kilo chicken, de-boned, cut in cubes 1/4 kilo pork, boiled, cut in cubes 1 pc. chorizo, sliced, reserved lard 2 cup malagkit, glutinous rice 2 cup regular rice 1 thumb size ginger, thinly cut into strips 1 large size red bell pepper, roaste

Crispy Fried dilis . Dilis or anchovy are abundant in Philippine waters. Fishermen dry their excess catch under the sun. Dried dilis or daing na dilis have longer shelf life thereby reaching more markets including overseas markets for OFW and other Pinoys abroad. The easiest and more common way of cooking daing na dilis is sangag or pan fried with or with out oil served with vinegar garlic dip. On this post I am offering an alternative cooking method of dried anchovy, crispy fried dilis. The dried dilis are first drenched with vinegar and for added spiciness with red hot sauce. Dredging the dilis with vinegar will facilitate or make it easier for the cornstarch to cling and coat the dried dilis. The use of cornstarch will make the fried dilis really crispy. Because the end product is already sour and spicy the need for a dip is not necessary. Here is the recipe, enjoy.   Ingredients: 2 cup dried dilis 2 tbsp. sugar 1/4 cup vinegar 1 tbsp hot sauce 1 cup corn starch salt cooking oil