Overseas Pinoy Cooking

Chicken and Ampalaya with Oyster Sauce is an adaptation from my old recipe of Beef and Ampalaya with Oyster Sauce . Most provably know that chicken and bitter gourd are good combination, this is very true in Ilocano cooking. In fact I have several recipes already with chicken and ampalaya combination, Ilocano’s tinola version Tinolang Manok sa Ampalaya and Chicken with Ampalaya Tendrils and Sotanghon . Cooking is almost similar to the beef version. It is fairly easy and you won’t go wrong. Here is the recipe of my Chicken and Ampalaya with Oyster Sauce, enjoy.   Ingredients:   1 kilo chicken tights, deboned, sliced into strips 1-2 large size, ampalaya, split in halves de-seeded, sliced crosswise 1 medium size onion, chopped 1/2 head garlic, chopped 1/4 cup soy sauce 1/2 cup oyster sauce 1/4 cup cornstarch salt and pepper cooking oil   Cooking procedure  Marinate chicken strips in soy sauce, cornstarch and a dash of salt and pepper for 10 to 15 minutes. In a wok, heat cooking oil

Pork Adobo sa Pinakurat . This is my version of white adobo spiced with pinakurat vinegar . To those who do not know Suka Pinakurat is a spiced vinegar from fermented coconut sap called tuba . Spices include bird’s eye chili, garlic, onion and ginger . It is very popular in most part of Mindanao . For those who like a spicy twist to their adobo this is worth a try. As mentioned this is a white adobo which means soy sauce was not used in the recipe. Cooking is basically the same with my usual  adobo recipe  except that I used  Pinakurat vinegar  in a 1:1 part ratio with  white vinegar . You can always adjust the ratio to your preference of spiciness. Here is the recipe of my version of  Pork Adobo sa Pinakurat . Ingredients: 1/2 kilo pork belly or other pork cuts, cut into serving pieces 1/4 cup pinakurat vinegar 1/4 cup white vinegar 1/2 head garlic, crushed 1 tsp. peppercorns 3-5 pieces bay leaf salt to taste Cooking procedure: In a sauce pan pl

Tinolang Manok with Sotanghon . This is my second version of tinola with sotanghon noodles. I have in the archive a recipe of Ilocano version of chicken tinola with sotanghon and with ampalaya leaves . Now for this version it is more on the Tagalog style using sayote instead of the usual green papaya fruit. Cooking is as simple as the usual tinola there is no special cooking method except the addition of sotanghon noodles which really compliments with the ginger chicken soup. the dish of course can be cooked with your favorite tinola vegetables, Here is the recipe of my second version of Tinolang Manok with Sotanghon. Ingredients: 1 kilo chicken, cut into serving pieces, bone in 150 grams sotanghon noodles, rinsed 2-3 medium size sayote, peeled cut into wedges 2 thumb size ginger, cut into strips 1/2 head garlic, chopped 1 medium size onion, chopped 3-5 pcs. siling haba 1 bundle dahon ng sili, chili tops (or young spinach leaves) 1 tbsps. peppercorns 1/4

Mushroom and Tofu Pinoy, Bistek Style is another innovative vegetarian inspired dish that I made for lunch today. This is part of a series of healthy dish that I will try to introduce in between my regular recipes. This is also in response to some emails and request for healthier Pinoy food recipes that OPC have received. The dish can be classified as a vegetarian version of the Pinoy bistek , the dish is 100% vegan including the oyster sauce that I used. Yes there is a vegetarian oyster sauce that is made of mushroom oyster extracts and some oyster essence. The dish is fairly easy to make there are some points do that I want to mention. For the mushroom I used fresh large portabella mushrooms. Mushrooms absorb a lot of liquid, including the salty soy sauce therefore the mushroom is first stir fried with the oil used in stir-frying the onions, this will absorb the onion infused oil and sealing it for further absorption of the soy sauce. The tofu naturally take its flavours fr

Oxtail Sopas, Oxtail with Macaroni Soup . This is another innovative dish that I made last week. I was planning to make a stew out of oxtail but I thought it would be best if I just have it cook the oxtail Pinoy style. For the reason that to most Pinoy oxtail is usually cooked as soup dish. Cooking the dish is fairly easy, except for the long cooking hours of the oxtail it is basically the same with my other sopas dish below. Beef Sopas, Beef Buto Buto   Corned Beef Sopas   Chicken Sopas   Seafood Sopas   Sopas To make the cooking simple I just used frozen mixed vegetables for the vegetable ingredients however you may substitute it with your usual favorite sopas vegetables. Then I had to used fresh milk for the reason that I could not find a Pinoy brand of  canned evaporated milk , again go ahead use a  canned evaporated milk . Here is the recipe of my  Oxtail Sopas, Oxtail with Macaroni Soup. Ingredients: 1/2-1 kilo oxtail 2 cups macaroni elbow pasta 1 cup mi

Vegetarian Bopis . It’s been some time since the last time I cooked a vegetarian dish. Today I got a change to cook a special one. Incidentally one of today’s special at Woolworths Supermarket here in Australia is a vegetable soup pack which includes turnip, radish, carrot, potato, white onion and celery stalk which are all in the list of ingredients for a vegetarian bopis. All that I needed now for the other ingredients are bell pepper, mushroom and firm tofu, the rest I could find it in my cupboard. Here is the recipe of my version of  Vegetarian Bopis . Ingredients: 1 large cake firm tofu 200 grams fresh button mushroom, diced into small pieces 1 medium size carrot, diced into small pieces 1 medium size radish, diced into small pieces 1 medium size turnip, diced into small pieces 1 medium size potato, diced into small pieces 2 stalks celery, diced into small pieces 1 small size red bell pepper, diced into small pieces 1 small size green bell peppe

Cabbage and Salted Egg Salad, Ensaladang Repolyo at Itlog na Maalat . This simple salad concocted from the usual salted egg with tomato that most Pinoy itlog na maalat combination. I just love blanch cabbage salads. I do have one version in the archives with chicharon, click to see my ensaladang repolyo with chicharon . It was a busy day so I have to time to cook for a diner so I thought I could just settle for a salted egg with tomato and onions. As I was preparing my simple dinner I noticed a left over cabbage from the previous  pansit puti  that I have cooked a few days back, then the idea came to my head why not blanch the cabbage and mix it to my salted egg with tomato diner. The resultant dish was great as expected, simple yet delicious. Here is the recipe on how I made my Cabbage and Salted Egg Salad, Ensaladang Repolyo at Itlog na Maalat. Ingredients: 2 salted egg, cut into large pieces 1/4 small size cabbage, cut into strips 1 medium side tomato, chopped 1 small

Braised Chicken Wings with Tausi . This dish was inspired from my previous post of braised chicken feet with tausi . The only difference is the chicken wings are not pre-fried and sautéed, instead the chicken wings is braised strait away with all the ingredients. Towards the end the salted black beans is added. Just be careful thou in the quantity of the salty ingredients some soy sauce are really salty, adjust the measurements accordingly. The recipes is fairly easy you will never go wrong. Here is the recipe of my  Braised Chicken Wings with Tausi . Ingredients: 1 kilo chicken wings, cut at the joints into nibbles 1/2 cup tausi, salted black beans, drained and rinsed 3-5 pcs. dried red chili 1/2-3/4 cup soy sauce 2 tsp. garlic powder 1-2 tbsp. sugar 2-3 pcs. star anise 1/4 cup cornstarch salt Cooking procedure: In a large sauce pan place the chicken and all the other ingredients except the tausi and salt. Add in 4-6 cups of water, bring to a boil and sim