Overseas Pinoy Cooking

Ginisang Bok Choy, Sautéed Chinese Pechay . One of the first dishes that I posted was ginisang pechay , one of my favourite and a comport food to some degree. It is simple, it is easy to cook and it’s fairly economical. If you want to see that old post of ginisang pechay just click the link, I have to warn you though that the post was made nearly 4 years ago when I was starting to blog the photo was not that good and pardon my grammar it was really bad. The good thing is I am still trying to write better at least, as I have mentioned on several times before, on this site it is the good intention that matters. Going back to the topic, I was really craving for Pinoy vegetable but I could not find any of the supermarkets here, I am now at a suburb located on the south western side of Melbourne. The place is called Point Cook and I am currently staying on a place called Sanctuary Lakes . For those who are from Melbourne you probably know the place. Back to my ginisang bok choy

Buridibud, Dinengdeng a Alukon ken Patani . I have been longing to try a version of dinendeng or buridibud using the combination of alukon , patani and some eggplant . Alukon is a small tree that is endemic to Ilokanos in Northern Luzon it is also named alucon, himbabau and alibagbag and some other names on different parts of the country. The green worm like flowers is used in many Ilokano recipes. This is the first time I cooked this dinengdeng combination, I just followed my Ilokano instinct to come up with this version of dinengdeng or it may be more appropriate to call in buridibud because I used  kamote roots  to give texture to the broth. Buridibud  is a variation of  dinengdeng  where diced kamote or sweet potato is added to thicken up the broth. Here is the recipe of my  Buridibud, Dinengdeng a Alukon ken Patani . I ngredients: 1 bunch alocon flowers, trimmed 2 cups, patani, young lima beans, peeled 1 medium size eggplant, peeled, sliced into

Crispy Fried Buntot ng Tanguigue . Crispy pata is not for everyone I have been advised by my doctor to refrain from eating fatty foods and crispy pata is one such food. What can you do when you are craving for crunchy cholesterol laden pork leg? I have been to figure out if fried fish tails could at least satisfy ones craving for that sinful crispy pata . For a start I used king fish tail which is easier to find in the wet market compared to tuna. I really do not where to start so I just follow my instinct. Here is the recipe of my Crispy Fried Buntot ng Tanguigue . Ingredients: 1 large to medium size kingfish tail juice from 2-3 pieces of kalamansi 2-3 tbsp. soy sauce 1 tsp. garlic powder 1 tsp. black pepper powder 1/2 -1 tsp. salt cooking oil Cooking procedure: Wash fish tail let drain until dry. Cut slits around the fish tail keep aside. In a small bowl mix the kalamansi juice, soy sauce, garlic powder, black pepper powder and salt. Rub the fish

Sinigang na Panga ng Bariles Sa Miso . This is the first time I used the yellow miso sold at most supermarket in Manila. I wanted to see how a yellow fish sinigang sa miso would look like, and find out if it would look more appetizing compared to the usual pale white miso used by most Pinoy. Do check my previous siningang na ulo ng talakitok sa miso for comparison , at least see the difference visually. Now its up to you to judge which look more appealing the pale white miso or the nuclear orange miso, write down your comments now. Here is the recipe of my  Sinigang na Panga ng Bariles Sa Miso . Ingredients: 1/2 medium size panga ng bariles 1 medium size onion, quartered 2 medium size tomato, quartered 1 cup miso, yellow 1/4 head garlic, chopped 1 medium size eggplant, sliced diagonally 1 medium size labanos, sliced diagonally 2 bundle mustasa, stem trimmed 100 grams unripe sampalok, tamarind fruit 4-6 pcs. long green chili salt cooking oil Cooking pro

Adobong Isaw, Adobong Bituka . This dish is not for everyone it may not look appetizing to some but for those who love the dish the above photo will sure make them droll. Adobong isaw is best served as pulutan. The dish is has a hint of bitterness which make it unique, some would prefer it dry and spicy. My version is more of the saucy side, that is because I like my adobo that way I just love the oily adobo sauce with my white rice . Cooking adobong isaw involved stages of cooking. The pork small intestine is first pre-boiled before it is cut to desired serving pieces. Pre-boiling the pork intestine would make it easier to cut, boiling makes the juices of the intestine solidify. The boiled intestine is then sauté with a lot of garlic and ginger to rid of the inherent unpleasant taste of the pork intestine . As I mentioned above I wanted my  Adobong Isaw, Adobong Bituka  with oily sauce but you may cook it dryer if you want but I really doubt it if it can be cooked d

Fish and Bok Choy with Oyster Sauce Stirfry . One of the quickest method of cooking is stirfry, of course it is a Chinese cooking method using a wok with high heat, I would not elaborate any further instead I would like to share another stirfry dish I made using white fish fillet. My fish and bok choy with oyster sauce stirfry is made up of red snapper fillet and Chinese bok choy vegetable stirfried with oyster sauce. The recipe is somewhat similar to my Beef with Bok Choy in OysterSauce . This is the first time I cooked this stirfry combination and I would say it is as yummy as it could be. The fresh fish and a good oyster sauce made the difference. You may try it with other white fish as long as it is fresh or perhaps harvested fresh like those frozen cream dory fish fillet. For the vegetables the local pechay may be used although it may be a bit bitter. I marinated the fish with some lemon maybe kalamansi would have been better, and some soy sauce and cornstartch. Here is the re

Sinangag na Sinigang, Kanin Club Food Trip . There have been a lot of good reviews on the Filipino food specialty restaurant simply called Kanin Club. I could not tell any negative thing about every dish that I have tried during my several visit to the restaurant, all that I could say is great. One of the most talked about Kanin Club dish is their innovative Sinangag na Sinigang, yes it is siningang but it is fried rice. I am still figuring out how they cooked the dish, I have seen some recipes using the sinigang mix on fried rice from some food bloggers on the net but I doubt it if it was cooked that way. Kanin Club’s Sinangag na Sinigang is obviously sourly with some tempura fried vegetables and a big thin sliver of pork belly toppings. It would have been good if the pork belly slice topping is crispy fried similar to their equally popular starter Crispy Liempo . Crispy Liempo The Crispy Liempo is made up of thin slices of fork belly, most likely pre-boiled and crispy dee

Sinampalukang Ulo at Paa ng Kambing . It has been a while since I last posted an unusual Pinoy food. My last post of Soup no.5 was a popular one. Today I would like to share the recipe on how I cooked Sinampalukang Ulo at Paa ng Kambing . This dish is very popular to our kababayan who love goat meat. When I was working in the Middle East, goat heads and knuckles (feet) are always available in most supermarket or some Indian neighbourhood meat shops. We used to cook it whenever there is an occasion to celebrate. Sinampalukang ulo at paa ng kambing goes very well with liqueurs and beers. Sinampalukan is always the most prepared method of cooking goat head and feet. When goat is slaughtered the hairs are removed by burning the whole goat in wooden bonfire or gas torch. Some also just scaled the goat to remove the hairs. Traditionally the head and feet are cooked as a whole without cutting to pieces although sometimes the head is cut in half to remove the precious brain for

Tuna Sisig . One of the more popular healthier version of sisig is made up of tuna, bangus or tilapia. I had previously made a fish sisig made up of fried tilapia, click link to check the recipe of my version of Tilapia Sisig . Today I want to share another fish sisig that is made up of tuna. The dish is made up of flaked fried tuna steaks/slices. You may have notice by now how I cooked my sisig including the pork version, Pork Sisig and Chicken Sisig . I like to mix the ingredient under the heat using a big wok instead of the traditional cold mixing using a big bowl, with my method the ingredients are being lightly stirfried allowing the flavors to be infused more effectively, the sisig dish can also be served warm even without using a  sizzling plate . Here is the recipe of my version of  Tuna Sisig . Ingredients: 1 kilo tuna, sliced 1 small can liver spread 2-3 tbsp. mayonnaise 3 gloves garlic, chopped 3 medium size onion, chopped 3-5 pcs. green sili, chopped

Ensaladang Kangkong . Ensaladang Talbos is one of the top seller at Kanin Club, an upscale Filipino Food Restaurant in Manila. Their version is made up of blanch kamote tops served in a bed of sliced white onion, chopped tomato and with bagoong vinegar dip. Today I would like to share a kangkong version of the dish. Instead of using kamote tops I used kangkong which is readily available even overseas. To make the dish the leaves and stems of the kangkong has to be separated for the obvious reason that the stems will cook longer. The dish can be serve tossed with chopped tomato, onions and bagoong na isda vinegar mixture. But for visual presentation I served it similar on how  Kanin Club  serve their  Ensaladang Talbos , in a restaurant setting. Here is the recipe of my  Ensaladang Kangkong . Ingredients: 3-4 bunch kangkong, trim leaves and cut stems into 2” lengths 2 tbsp. bagoong na isda 1/4 cup vinegar 1 medium size white onion chop or cut into rings 1 medium si