Overseas Pinoy Cooking

Special Mixed Adobo . This adobo version is requested by a reader from OPC Facebook . The request was to make an adobo that combines pork, chicken, tofu, egg, liver and gizzard . I do have some adobo combination in the archives and in fact I have also a pork and tokwa adobo but it is not yet published. But this is the first time I do an adobo with everything. At first I was thinking how to cook the adobo combination which has ingredients that require different cooking times. Until another OPC Facebook reader post the recipe of his version of adobo that has everything. My version of adobo that has everything which I called Special Adobo is a bit simpler. It does not require frying, except the tofu, I know it is a bit troublesome and takes some skills to re-fry cooked adobo . The ingredients are added in stages to even out the cooking times. For the egg I used canned quail eggs. But if fresh quail egg is available just hard boil them first, you may use c

Soupy Chopsuey . I often cook my chopsuey a little bit soupy, I just love the sauce poured over steaming hot rice. On this chopsuey version I used patula, sayote, cabbage and oyster mushroom with bell pepper. I also added quail eggs in addition to the pork and shrimps. Cooking is basically the same with the usual chopsuey the only difference is the addition of more broth. Here is the recipe. Ingredients: 1 cup pork, boiled, sliced thinly 1 cup medium size shrimp, shelled 12 pcs. cooked quail egg 150 grams oyster mushroom, trimmed 2 medium size patula, peeled, cut crosswise 2 medium size sayote, peeled, sliced 1 small size carrot, sliced 1 small size cabbage, cut into wedges 1 small red bell pepper, cut into wedges 1 small green bell pepper, cut into wedges 1 small bundle kinchay, chopped 1/2 head garlic, chopped 1 medium size onion, chopped 1/4 cup cornstarch 1 tsp. sugar salt and pepper cooking oil Cooking procedure: In a wok sauté garlic and onion, add po

Ginulay na Mais, Gulay na Mais . Not many know that corn can be cooked as a viand, the young white corn type. In the Philippine countryside where corn are produced, gulay na mais is a comfort food. The dish is made up of young white corn kernels that are cut off from the cob using a knife, or using the large hole of a grater. Sautéed with pork and small shrimp and simmered with a lot of water. Other leafy vegetables are also added usually malungay, chilli leaves, ampalaya leaves ect. For my version I added oyster mushroom and spinach. Here is the recipe. Ingredients: 4 young white corn on the cob 1 cup boiled pork cut into cubes 1 cup shrimp, shelled 160 grams baby spinach leaves 150 grams oyster mushroom 2-3 green chili 1/4 head garlic, chopped 1 small size onion, chopped 1 medium size tomato, chopped 1/4 cup fish sauce salt to taste cooking oil Cooking procedure: Using a knife cut of the corn kernels of the cob, keep aside, discard cobs. In a sauce pan suttee

Pancit Bato, Pansit Bicol . Camsur or Camarines Sur is not only famous for its Caramoan Islands and Water Sports facilities , It is also the home of the famous Pancit Bicol. Pancit Bato is named after the town where they are made. The dried noodles are now available in some Metro Manila supermarket. Pancit Bato is cooked with soy sauce, fish sauce and a dash of Knorr Liquid Seasoning. Cooking is basically the same with the usual Pancit Canton except for the liquid seasoning. Pancit Bato is usually eaten with rice together with other viand usually with fried tilapia. Ingredients: 1/2 kilo Pancit Bato dried noodles 2 cups pork, boiled, cut into strips 1 cup medium size shrimp, shelled 1/2 head garlic, minced 1 medium size onion, chopped 1 small size carrot, sliced 1 medium size red bell pepper, cut into strips 1 cup sitsaro, snow peas, stringed 1 cup green beans, sliced 1 cup cabbage, shredded 1/4 cup fish sauce 1/4 cup soy sauce Knorr liquid seasoning black pepper cooking oil kalaman

Tortang Sardinas, Sardine Omelet , is one of my favorite breakfast dish, it is usually made up of any type leftover sardines. For this dish I drained the sardines off from its sauce and keep aside for other use. (I poured it over on a hot garlic fried rice .) The dish is cooked in the same method with my previous torta dish. Roughly flaked sardines are sautéed with garlic and onion then mixed with beaten eggs. Here is the recipe. Ingredients: 2 small cans sardines in tomato sauce 6 large size eggs, beaten 2-3 cloves garlic, finely chopped 1 small size onion, chopped salt and pepper cooking oil Cooking procedure: Separate the sardine meats from the sauce (reserve sauce for other use), coarsely flake the sardines and keep aside. In a pan sauté garlic and onions, add in the flaked sardines and stir cook for 2 to 3 minutes or until most of the liquid has evaporated. Remove from pan and place in a big bowl. Pour in the beaten eggs and mix thoroughly. Season with salt to

Pork Chop with Mushroom Sauce is a certified yummy dish that I want to share. This is the first time that I made this dish. I used thick pork chop steaks for this recipe. The dish is made up by lightly frying the pork chops then simmering it with Campbell’s Cream of Mushroom before adding the sliced button mushrooms. You cannot go wrong using the canned mushroom condensed soup in cooking beside the ease of using ingredients that are already prepared. I used fresh button mushrooms but if it is not available canned mushrooms will do. I did not have fresh parsley so I used dried parsley. Here is the recipe of my Pork Chop with Mushroom Sauce. Ingredients: 1 kilo pork chop 1 big can/420grams Campbell’s Cream of Mushroom 250 grams fresh mushroom, sliced 1/2 cup milk 2-3 tbsp. dried parsley 2-3 clove garlic chopped 1 small size onion chopped salt and pepper cooking oil Cooking procedure: Dust and rub pork chops with salt and pepper, let stand for 10 to 15 minutes. In a frying pan fry the p

Fried Adobo Chicken Wings is my Pinoy version of the popular Buffalo chicken wings . There is nothing especial about it impact this most of you might have already cooked your adobo the same way with this recipe. The dish is made up of chicken wings marinated with the adobo mixture then, then cooked with the adobo marinade before frying. It’s not unique but definitely Pinoy. Here is the recipe of my Fried Adobo Chicken Wings. Ingredients: 1 kilo chicken wings, trimmed, cut to pieces on the joints 1/4 cup vinegar 1/2 cup soy sauce 1 head garlic crushed 2-3 pcs. bay leaf 1 tsp. peppercorns crushed 1 tsp. chilli powder cooking oil Cooking procedure: In a big bowl mixed all the ingredients except the cooking oil and let marinate for 30 to 45 minutes. Now transfer the marinated chicken including marinade in a sauce pan. Add 1 to 1 1/2 cup of water and bring to a boil, simmer for 15 to 20 minutes or until most of the liquid has evaporated

Dinoydoy is a popular Ilocano squash with bitter melon dish. It is made up of squash with pork cooked until the squash nearly disintegrate. Bitter melon is usually added which best compliment the sweetness of the squash. Dinoydoy is so popular in Ilocos that it is one of the best seller of the Vigan branch of Max’s restaurant . The consistency of dinoydoy defend from one's preference from runny soup consistency to almost dry chunky paste like dish. Here is the recipe of my version of Dinoydoy. Ingredients: 4 cups cubed squash 1 large size, bitter melon, de-seeded, sliced 2 cups pork, cut into thin slices 1/2 cup small size shrimps, shelled (optional) 1 small size onion chopped 1/4 head garlic, chopped 1 medium size tomato, chopped 1/4 cup fish sauce salt cooking oil Cooking procedure: In a sauce pan sauté garlic, onion and tomato, stir in pork and continue to to stir cook until pork starts to render fat. Add in shrimps and fish sauce, stir cook for a minute.

I can not let go off my recent Batam trip. To those who do not know Batam is and Industrial Free Zone Island, the Island is part of Indonesia’s Riau of Islands. It is located below Singapore and slightly smaller in size. Batam is a weekend paradise to most Singaporeans. They go to Batam for its cheap food, beach resorts and their infamous night entertainment or just simply getaway from the fast paced life in Singapore to relax or play golf. I have previously mentioned the place in some of my previous post for the reason that I have work in Batam in several occasions in early 90’s and again in early 2000. During those years I have discovered and learned to like some of the cuisines that this part of Indonesia has to offer. Some of the foods especially the Chinese dishes are however influenced by the food from adjacent Singapore. Nongsa Point Marina During the visit I was lucky enough to stay at Nongsa Point Marina a hide away beach resort located northeast of Batam Island su

Kalderetang Turkey Wings is another innovative dish that I have been planning to cook for sometime. I always though that turkey meat is also excellent as kaldereta especially the wings. The turkey wing has all the characteristic or a good kaldereta meat, the firm texture of the turkey meat and skin are ideal for kaldereta. I though that I could cook the turkey wings with bone in but I could not cut the bones, they are definitely hard. In the end I have to debone the huge turkey wings. I also have difficulty cutting the turkey meats, I needed a larger knife to effectively cut it into pieces. Cooking time is definitely longer than the usual chicken meat. After simmering for almost an hour the meats are still chewy, should you wish your kadereta meat to be really tender you have to simmer it a bit longer. Here is the recipe of my Kalderetang Turkey Wings try it. Ingredients: 1 kilo turkey wings,deboned, cut to serving pieces 2 pcs. chorizo, sliced 1 small can liver spread 1/2

Ginisang Repolyo , a reader has requested that I feature more karinderia food. Here is one of my favourite karinderia dish. It is a simple vegetable vian, cabbage sautéed with the usual garlic, onion and tomato with beaten egg. As an option you may throw in some pork or shrimp. This dish has brought back my food memories when I was a young employee. I used to work in Makati and we used to walk at nearby karinderia to have our lunch. During those time fast-food courts was a luxury. And also it was during those years that I started to try other type of food that are not usually served at our home. I first had my ginisang togue in karinderia. I learned to love bopis and dinuguan which are very popular karinderia dish to name a few. Here is a simple Ginisang Repolyo vian. Ingredients: 1 small size cabbage, shredded 2 eggs, beaten 4 cloves garlic, chopped 1 small size onion chopped 1 small size tomato, chopped 2 tbsp. fish sauce salt cooking oil Cooking procedure: In a deep frying pan s

Kinilaw na Malasugi , one dish that I always love is Kinilaw na Isda . When ever I find fresh fish, the first thing that will register in my mind is my craving for kinilaw. When I saw the blue marlin steak at the fish section of Woolworths I thought today I have to make kinilaw, blue marlin is not usually available I was lucky to get the change. I just bought a couple of slices only since they are not cheap. Kinilaw is actually an appetiser but I could eat it with hot rice. Because the fish was so fresh I just wash them with vinegar, I don’t like squishing my fish kinilaw, let the vinegar cook the fish for a few minutes then drain the vinegar. Then I add the uasual kinilaw ingredients. Here is the recipe of my Kinilaw na Malasugi. Ingredients: 1/2 kilo blue marlin, cut into cubes 1 thumb size ginger, finely chopped 1 medium size onion, finely chopped 1/4 cup lemon or kalamansi juice 1-2 pcs. red/green chili, sliced 1 cup vinegar salt Method: To prepare p