Overseas Pinoy Cooking

Cheesy Pinoy Lasagna . This is my version of a cheesy Pinoy lasagna which is made up a meat sauce similar to the Pinoy spaghetti . The white sauce is made up of generous amount of cheddar cheese that most of us love. The lasagna thickness defends with the dishpan to be used. You may use a couple of smaller baking dish and adjust accordingly on the amount of layer ingredient. Here is the recipe of my Pinoy version of lasagna . Ingredients: 1/2 kilo lasagna pasta, cooked as per package instructions butter Meat Sauce: 1 kilo ground lean beef 6 to 8 pieces hotdog, finely diced 1 large size bell pepper, finely diced 1 big can mushroom, finely diced 1 stalk celery, finely diced 1 small size carrot, finely diced 1 medium size onion, finely diced 1/2 head garlic, finely chopped 4 250g/packet tomato sauce 1 tsp. sugar salt and pepper White Sauce: 1 cup butter 1/4 cup flour 3 cups evaporated milk 3 180g/blocks cheddar cheese, grated Cheese Topping: 1 180

Soup No. 5, Lanciao is the infamous soup dish made up of bull male organs believed to have aphrodisiac properties. This claims of course come from those who are regularly eating the soup dish. Pardon to our Chinese readers as lanciao is a dirty word in Hoikien but that’s how they call the dish in Cebu and some parts of the Visayas. I will not discuss whether the dish possess aphrodisiac properties or not for the reasons that I do not have personal knowledge or information to back my opinion, you may post your reactions and comments though. To prepare the dish you will need buy a pack of Soup #5 set, I bought it from South Supermarket. You will need also a couple of sliced oxtail with skin on, this will add some flavours to the dish. And lastly in addition to the other usual Pinoy aromatic ingredients you will need sibot, a mix of Chinese herbs use in cooking beef or chicken soup. The bull organ set has to be pre-boiled for 5 to 10 minute drain and wash off the scum. The slow cook

Kinilaw na Blue Marlin with Green Tomatoes , I have first tasted this during my work assignments in Davao ages ago. I have then tasted countless version of kinilaw with tomatoes, tomatoes in kinilaw na isda is common in the Visayas and Mindanao, in fact I already made a post of Kinilaw na Tanguigi na may Kamatis  I used ripe red tomatoes on that version. On today’s post of kinilaw I used green to red tomatoes and of course inspired by the Visayan version. I added semi riped tomatoes for color appeal for my version instead of the all green tomatoes. The ginger and onion where chopped coarsely which is how the Visayan version is prepared. Similar to my other kinilaw versions I do not usually squeeze out the juices from the fish, a vinegar soak and rinse is all that is needed. Here how I made my Kinilaw na Blue Marlin with Green Tomatoes. Ingredients: 1/2 kilo blue marlin, cut into large cubes, skin removed 1 1/2 cup white vinegar 2 thumb size ginger, sliced then chopped 3

Ginataang Alimasag at Malungay. Malungay leaves are one of the most nutritious vegetables that is enjoyed by most Pinoys. A lot of cooking innovations about the use of malungay in Pinoy cooking have been carried out. The lowly malungay have been used from bread products to drinks. Today this might not be new, I used malungay leaves instead of the usual vegetables used in my previous version of Ginataang Alimasag and instead of using green jackfruit on my Ginataang Langka na may Alimasag . The combination was sure hit and I have no hesitation to recommend to everyone who has access to fresh malungay leaves, I am sure frozen malungay leaves will do if fresh leaves is not available. Here is the recipe of my Ginataang Alimasag at Malungay. Ingredients: 1 kilo crabs (blue or green crabs) 3-4 cups malungay leaves 1/2 head garlic chopped 1 medium size onion chopped 2 thumb size ginger, cut into strips 3 cups pure coconut milk 2-3 hot red chili, chopped 3-4 green long

Kinilaw na Pusit . My version of kinilaw na pusit is basically the same with kinilaw na isda with regards to ingredients. The only difference was I blanched the squid with boiling water for about half a minute to reduce the fishiness. I still remember during the times when I was working Offshore on Oil Rig Construction Work Barges in India . The waters where the Natural Gas Fields of India is where literally full of squid at night time when the squids are in season , they were attracted by the Work Barge lights. We were fishing the by the buckets in quantity. Our Chinese (Malaysian and Singaporean) colleagues would just dip the squid in boiling water (after cleaning) to enjoy them, the squids are deliciously fresh crunchy and sweet. I based my version of kinilaw na pusit with that experience. To make the dish I removed the skin of each squid, discarded the innards and keep aside the head and tentacles for other use. For presentation purposes I also scribes diagonal cut at