Overseas Pinoy Cooking

Tuna Salpicao, Fish Salpicao . Here is my version of fish salpicao using tuna cubes, to make the dish I just cut the tuna into large cubes about 3/4” cubes. Marinated it with kalamansi juice, soy sauce, a dash of liquid seasoning paprika and garlic powder before stir cooking. The final result was yummy dish that I would not hesitate to recommend to every one especially to those who are looking for a healthier version of my  Pork Salpicao . Here is the recipe of my Tuna Salpicao, Fish Salpicao. Ingredients: 1 kilo tuna steak, cut into cut into large cube 2 to 3 cloves garlic. chopped 2 tbsp. Maggie Liquid Seasoning 1-2 tbsp. soy sauce 3-4 tbsp. oyster sauce 2 tsp. cracked peppercorns 1 tsp. paprika 1 tbsp. garlic powder 2 tbsp. unsalted butter juice from 2-3 pieces kalamansi salt cooking oil Cooking procedure: Place the tuna cubes in a big bowl and mix in the kalamansi juice, soy sauce, liquid seasoning, pepper, paprika and garlic powder. Let stand for 5

Tinolang Halaan with Sotanghon . I bought a kilo of halaan from S&R earlier today which make me think and try to innovate on how to cook halaan or clams aside the traditional Tinolang Halaan this evening. I thought adding sotanghon to the traditional tinolang halaan would do the trick. Initially I wanted to add some ampalaya leaves to the dish similar to my Tinolang Manok with Sotanghon but I forget to buy ampalaya leaves so I settled to used malungay leaves instead. I had to get the malungay leaves from our neighbour it was already too late to go to the vegetable market. Cooking the dish is basically the same method with all my halaan tinola recipes. Here is the recipe of my Tinolang Halaan with Sotanghon . Ingredients: 1 kilo halaan, clams 150 grams sotanghon noodles, soaked, rinsed 1 bundle malunggay leaves, discard stems 3-5 stalk spring onion, chopped 3-5 pcs. green long chili 1 thumb size ginger, sliced into strips 1/2 head garlic, chopped 1 medium size

Binagoongang Manok, Chicken in Salted Shrimp Paste. I would like to share my chicken version of one of my popular dish Binagoongang Baboy . Cooking is fairly simple it involves 2 cooking processes. First the cut chicken is to be seared to seal in its juices then sautéed with a lot of tomatoes and onions. Should you are concern with your non Filipino neighbours the cooking method could be tweaked to add the bagoong alamang during the final stages of cooking using bottled pre-sautéed shrimp paste, just use and adopt the cooking procedure of my Binagoongang Baboy Recipe . This dish is naturally salty which induced our appetite to eat more rice, should you are watching your salt and carbohydrate intakes I would suggests to take it easy. Here is the recipe on my Binagoongang Manok,Chicken in Salted Shrimp Paste . Ingredients: 1/2 cup bagoong alamang (pre-sautéed salted shrimp paste) 1 kilo chicken cut into serving pieces, bone in 1 large size onion, coarsely chopped 2 large size

Ukoy na Dilis at Kangkong is a tweaked version of my Ukoy na Dilis recipe. On this tweaked version I fried the dilis in a bed of kangkong leaves. The basic recipe is similar except for the addition of the kangkong leaves. To assemble lay several kangkong leaves in a small sauce plate this will serve as a bed for the dilis mixed with the prepared batter. The ukoy mixture is then slide in to hot oil for deep frying. The dish is best served with vinegar, garlic, salt and hot chili dip. Here is the recipe of my innovative Ukoy na dilis at Kangkong enjoy. Ingredients: 1/2 kilo dilis, anchovy, head abd entrails disgarded 2-3 stalks spring onion, chopped 1 big bundle kangkong, trimmed 1/2 cup flour 1 1/2 cup cornstarch 1 tsp. baking powder 1 medium size egg, beaten salt and pepper cooking oil Cooking procedure: In a bowl mix flour and cornstarch, dash of salt and pepper. Blend in the beaten egg and 1 1/2 cups of water until a smooth batter is produced. Add in the d

Laing Stuffed Squid is another OPC’s experimental dish that is inspired for my love of ginataan food and seafood particularly the squid. The idea came about while cooking laing that I was craving since I come back to Manila. The idea is to stuff the squids with laing then place the stuffed squid on top of the laing (during the final stage of cooking) to just steam cook for a few minutes. Remember that the squid should be cooked as quick as possible otherwise it will turn like rubber. If you have your own laing recipe then you may use it as stuffing otherwise use the laing recipes on the archives, Laing, Taro Leaves in Coconut Milk or Laing at Daing, Laing with Dried Fish . To serve I just sliced the squid in to rings then pour over my prepared my creamy laing sauce. To make the creamy laing sauce just I just scoped out about 2 cups from the broth of the cooking laing, I added extra coconut milk to my usual laing recipe for this purpose. I just thicken it

Ginataang Susong Pilipit with Banana Blossom . Susong pilipit is a fresh water shelled molluscs with long spiral shell. It is commonly found in rivers, creeks and even in irrigation channels in the Philippine countryside. It is usually cooked in a variety of ways but it is best cooked with coconut milk with a lot of chili. Guinataang Susong Pilipit with Banana Blossom is my first uniquely Pinoy dish that I want to share after a long hiatus. The spiralled shelled molluscs caught my attention on my first visit to the wet market on the my first day of my leave here in the Philippines, I understand that a lot of OPC readers are not into these type of food but I also know that there are more readers that like or have grown up with the dish on their dinner table occasionally specially with those who lived near the rivers. Cooking is fairly easy however cleaning the shelled mollusc is a bit tedious. First the mollusc has to be placed in a bucket for several hours if possible the who