Overseas Pinoy Cooking

Pork with Garlic Stem Stirfry . Garlic stems, also known as garlic sprouts and garlic bolts , are different from garlic chives . Garlic chives are look similar with spring onions except that they come with bulb at the ends, while garlic stems are sturdier and are solid round. Garlic stems obviously taste like garlic but milder. This is not a regular vegetable to the average Pinoy, it is however widely used in Chinese cooking . I have regularly seeing garlic stem at Woolworths supermarket, otherwise they may be available in some Asian stores. Garlic stems are best cooked stirfry, it can be stirfried as it is or with meat or fish and seafood. What I did is cooked it with porkloin and with oyster sauce . Here is the recipe of my Pork with Garlic Stem Stirfry .     Ingredients: 1 piece (1/2 kilo) pork loin, cut into strips 1 bundle garlic stem, trimmed, cut into 2” length  1 thumb size ginger, cut into thin strips  2 large size onion, sliced  2 tbsp. soy sauce  2-3 tbsp. oyster sauce 

Suam na Mais, Pinoy Corn Soup is the Pinoy version of corn soup. The authentic recipe uses native sticky variety of white corn. To make the dish the corn kernels are grated straight from the cobs. Then boiled for hours until a thick soup consistency is achieved. Sautéed pork, chicken or shrimps are added similar to cooking Guinisang Mongo . I have similar corn dish in the archive called Ginulay na Mais , but that dish was cooked Dinengdeng style. For my easier version I used boiled white sticky corn, this is available in some Asian store. To make it creamer I added some canned  creamed corn kernels . When in the Philippines the soup dish is usually cooked with  malungay  or  dahon ng sili  but those are hard to find here so I used  baby spinach  with a lot of long green chili as substitute. Here is the recipe of my overseas version of  Suam na Mais, Pinoy Corn Soup . Ingredients: 3 cobs sticky white corn 1 big can canned creamed corn kernels 1 bunch bay

Ginataang Baboy with Artichoke, Pork with Artichoke in Coconut Milk . This one is another experimental dish that I have been planning to make for some time now. Today I found some fresh artichoke at Woolworths supermarket without hesitation I grab 3 pieces. Artichoke are usually boiled or steamed, most of the edible part are on the hearth, the fibrous outer petals are peeled one at a time and discarded until the inner petals are reached, the petal stem is then dip in a mayonnaise and using your teeth the petal’s soft stem base is scraped out from the fibrous petals. Click this link for more information about artichoke . For my recipe, to prepare the artichoke I just cut the tip at about 1/3 of the size of the artichoke this will expose the softer petals of the hearth. Then remove the fibrous petals until the hearth is reached, the remaining petals are then trimmed similar to trimming a banana blossoms. To make the dish I cooked it with a lot of pork similar to the cooking

Pritong Talong, Pinoy Fried Eggplant is one quick and easy method of cooking eggplants. This is one of Pinoy favorite breakfast . There are several method of frying the eggplant some barely use oil in frying and others would just bake it for the reason that eggplant will absorb most of the oil during frying. For me I prefer to use oil from frying a chicken, pork or maybe your bacon , this will result a tastier and flavoured fried eggplant. Now just remember to drain excess oil using some kitchen paper towels, if need be wipe the fried eggplants with the paper towels. Frying the eggplant is very simple, but for the benefit of those who are learning how to cook here is the recipe of our  Pritong Talong, Pinoy Fried Eggplant .     Ingredients: 6-8 pieces long eggplant. cooking oil used from frying a chicken, pork or bacon soy sauce lemon or kalamansi chili, optional  Cooking procedure: Trim each eggplant at both ends, slice lengthwise into half. Place the eggplant sliced eggplant in

Batso, Batcho, Sautéed Upo with Dried Shrimp . The Ilocano version of ginisang upo is flavored and colored with atsuete or annato. The Ilocano name of the dish is Batso nga Tabungao . The upo is diced into small pieces instead of slices. This is the second version of the dish, instead of using fresh shrimp I instead used dried shrimp or hibe. Using dried shrimp resulted stronger flavour, not to mention it is cheaper compared to fresh shimp. As I said in my previous post in cooking upo, it is important not to overcook the vegetable. Here is the recipe on my second version of  Batso, Batcho, Sautéed Upo with Dried Shrimp . Ingredients: 250 grams pork, boiled, diced 1/2 cup dried shrimp, hibe 1 medium size upo, diced 1/2 head garlic, chopped 1 medium size onion, chopped 1 big size tomato, chopped 1/4 cup fish saucer 1-2 tsp. annatto powder cooking oil salt Cooking procedure: Rinse the dried shrimp and soak with water for 25 to 30 minutes, drain and keep a

Bulalo Steak with Mushroom Sauce , a couple of years back I posted a similar dish on bulalao steak but that was more on the Pinoy bistek style with sliced onions. Click here to see Bistek Bulalo . This time this version of bulalo steak I used the proven mushroom sauce that uses Campbell’s Condensed Cream of Mushroom Sauce. To make the dish sliced beef shank in bone was used and has to be pre-boiled till tender with garlic, onion and some peppercorns. I have taken out the bone marrow halfway during the boiling as it detached from the bone to save it from disintegrating during the long boiling. The beef shank was the seared before stewing with the mushroom sauce. Here is the recipe of my Bulalo Steak with Mushroom Sauce . Ingredients: 2-3 slices beef shank 1/2 head garlic, crushed 1 large size onion quartered 2-3 clove garlic chopped 1 small size onion chopped 1 big can/420grams Campbell’s Cream of Mushroom 1 small can button mushroom, sliced 1/2 cup milk 2 tbsp. soy sa

Crispy Liempo, Deep Fried Pork Belly Strips . To those who are not familiar Kanin Club , it is a popular trendy restaurant that served Pinoy Food . They have several branches the more popular ones are their Wesgate, Alabang, Muntinlupa and Paseo de Sta. Rosa, Laguna Branches. One of the best sellers of Kanin Club is their Crispy Liempo served as starters. It is made up of thin slices of pork liempo, crispy fried and served with vinegar dip. Today I want to share my version of Crispy Liempo , I really do not know how Kanin Club prepare and cook their Crispy Liempo so I have to start from scratch and cook with instinct to try to recreate the dish at home. One of the challenge was how to slice the pork belly to about 2 to 3 mm thick, not unless you have a ham slicer at home then that would solve the problem. If you source your meat from a friendly butcher then you may just ask the butcher to slice it for you similar to bacon strips. The work around is to freeze the pork bel

Ginisang Pansit Bihon with Upo . A lot of Pinoy including myself love to eat noodles with rice , pansit bihon and pansit canton in particular. When I was in high school I used to just bring rice for my baon, it was either there was no cooked ulam or there is nothing at all to cook but rice. To make my meagre daily allowance last for the week I usually just buy the smallest serving of pansit bihon or pansit canton at a cheap food stall and that will then be my viand for my cold rice baon. That was probably the reason why I always wanted to eat noodles with rice. Today I re-created one of my favorite pansit bihon ulam style , ginisang pansit bihon with upo as the vegetable ingredients instead the usual Baguio type vegetables which are more expensive. Of course on my version I used generous amount of pork and added some shrimps. Here is the recipe of my all-time favorite Ginisang Pansit Bihon with Upo .     Ingredients: 1/2 kilo bihon noddles, rinsed in warm water 1 medium size upo,

Ginisang Ampalaya with Daing na Alamang . The most common and simplest Pinoy cooking method of ampalaya is ginisa . I have a couple of sautéed ampalaya recipe in the archives, Ginisang Ampalaya with Egg and Ginisamg Ampalaya with pork and egg that you may want to try also. For today’s recipe I used dried small shrimp in addition to the usual egg with ampalaya. On a visit to the Thai store nearby I found this bag of dried small shrimp , The Thais also loves dried shrimps they used it a lot in their cooking. Luckily they also have ampalaya, it is the Thailand variety , they are bigger and lighter green color compared to the ampalaya we used in our pinakbet . The dried shrimp has to be soaked with water for about 10 to 15 minutes to rehydrate. It has to be washed and rinsed thoroughly to remove sand and dirt that may have contaminated the dried shrimp during drying. Cooking is basically the same with my other ginisang ampalaya dish, the rehydrated shrimp is first sautéed with the aroma

Pinoy Beef Curry . Today I want to share my version of beef curry Pinoy style . This is the first time I cooked the dish and it did turned out great. Cooking is basically the same with my chicken curry and pork curry . I did not deviate too much from the usual Pinoy cooking style for the reason that I am fully aware that a lot of Pinoy do not like curry not unless it is super mild and it should be chicken curry . Again if you really not fan of strong curry then just scale down the amount of curry powder . Similar to my previous curry post I used  coconut milk  instead of milk as used by some. I added some chopped chili but you can always omit it if you really do not want your curry hot. Here is the recipe of my version of  Pinoy Beef Curry , enjoy. Ingredients: 1/2 kilo beef chuck, cut into large strips 1/2 head garlic, chopped 1 large size onion, chopped 2 thumb size ginger, cut into thin strips 2 medium size potato, cut into wedges 1 large size carrot. cut into

Beef Asado, Braised Beef is one of the more popular Pinoy beef recipe that are served on most Pinoy Chinese restaurant in the country. It is also served at some fastfood chain restaurant. I have already posted several variation of the dish which are labelled under Braised and Asado . Cooking asado is fairly easy just combine all the ingredients and let it simmer at medium to low heat for about an hour defending on the type of meat cuts used. Then just add cornstarch towards the final stage of cooking to thicken the sauce and give some glazed look of the dish. For this recipe I used beef chucks, you can also substitute it with brisket or ribs I even have a recipe which uses beef shank, click here to see that post . Here is the recipe of my version of Beef Asado, Braised Beef. Ingredients: 1/2 kilo beef chucks, cut into large cubes 1/2 cup soy sauce 1 tbsp. hoisin sauce 1/2 head garlic, chopped 1 small size onion, chopped 1 thumb size ginger, cut into s

Chicharon Bituka, Pork Intestine Crackling . The other day I visited a Vietnamese butcher store near my place, besides regular meat cuts they also sell meat parts like whole pork head to pork leg and they even have pork blood for dinuguan . I just wanted to buy some pork intestine as I want to try to cook chicharon bulaklak. I bought a half a kilo of pork intestines with the mesentery, the fatty attachment of the intestine that is used for chicaron bulaklak . When I get back home I realised that with half a kilo of intestines I could only get three mesentery out of it for the chicharon bulaklak . Instead of posting  chicharon bulaklak , I now have to include the intestine and revised my post into  chicharon bituka . We have to be accurate to the names and what pig parts are made up of  chicharon bulaklak  and  chicharon bituka , in this way readers are also informed that they are not the same. Here is the recipe of my  Chicharon Bituka, Pork Intestine Crackling . Bring ou

Stirfry Chicken with Ginger and Oyster Sauce . Here is another version of chicken stir-fry, it is fairly easy quick to cook and use minimal ingredients. It is important that the chicken to be used is fresh, this is actually true with all quick stir-fry dishes. If you have sourced your chicken at Metro Manila’s wet market or any other market that the sanitation is doubtful I would not recommend to cook it stir-fry, true with other meats. Cooking method involves marinating the chicken with cornstarh, salt and pepper and some cooking oil before stir frying with ginger and oyster sauce. On the final stages of cooking add some spring onion and drizzle with sesame oil.  Here is the recipe of my version of Stirfry Chicken with Ginger and Oyster Sauce . Ingredients: 1 piece boneless chicken breast cut into strips 2 thumb size ginger root cut into strips 1 small bundle spring onion, cut into 2” length 1/4 cup cornstrach 1/2-1 tsp. sugar 2-3 tbsp. oyster sauce salt and pepper sesame oil cooking

Patola Misua Soup with Shredded Chicken . One of my favorite soup dish is patola misua soup combination. Every time I see some fresh patola in the market or supermarket I always make a point to buy some for that patola misua soup . I have already posted several version of misua soup dish , if you like to see some of them just click corresponding list below. Misua with Canned Salmon Soup Meat Balls with Patula Misua Soup Patola Misua Soup Batchoy Tagalog For today’s version of patola misua soup instead of the usual pork I used shredded chicken this has make the dish a little healthier compared to using pork. Cooking is basically the same, here is the recipe of my Patola Misua Soup with Shredded Chicken . Ingredients: 4-6 medium size patola, skinned and cut into 1” crosswise 1 small packet misua noodles 1 chicken breast, boiled shredded 1/2 head garlic, minced 1 medium size onion, chopped 2-3 stalks kinchay, chopped 2-3 stalk spring onion, chopped 1/2 cup fish s

Giniling na Manok, Ground Chicken with Tomato Sauce . Here is my version of ground chicken cooked turo turo style. This is similar to the Pinoy classic giniling na baboy . To make the dish I used ground chicken instead of pork, sautéed with garlic and onion with tomato sauce. As extender diced potato and carrot is also added, to finish the dish diced bell pepper and grated cheese. A lot of Pinoy probably are wondering or looking for good dish for ground chicken beside rellenong manok . Why not try Giniling na Manok, Ground Chicken with Tomato Sauce , here is the recipe. Ingredients: 1/2 kilo ground chicken 1 small can liver spread 2 medium size potato, diced 1 medium size carrot, diced 1 small size, red bell pepper, diced 1 small size, red green  bell pepper,  diced 1 medium size onion, chopped 3-4 cloves garlic, chopped 2-3 tbsp. tomato paste 1/4 cup fish sauce 1/2 tsp. cracked peppercorns 2-3 pieces bay leaf 1 tbsp. sugar 1/2 cup grated cheddar cheese salt