Overseas Pinoy Cooking

Nilagang Baboy with Sweet Corn . We Pinoy just love soup dish, most of our comfort or favorite food are soup based dish . The three most common Pinoy soup based dish are Nilaga , Sinigang and Tinola . The main ingredients could be any kind of meat, fish or other seafood. Today I would like to share a pork nilaga dish with sweet corn. I love sweet corn on my nilaga, I normally add it on beef nilaga, click the link Cebu Pochero , Nilagang Oxtail , Nilagang Baka with Lotus Root , to see the nilaga with sweet corn dishes on the archives. This is the first time I tried to add sweet corn to nilagang baboy .  The resultant dish did really turn very good, the sweet corn on cobs in my  nilagang baboy  did make the difference. If you want to try the dish here is the recipe of my  Nilagang Baboy with Sweet Corn . Ingredients: 1 kilo pork spareribs or pork belly, skin on, cut to serving pieces 3 pieces sweet corn on cobs, divide into four each piece 1 big bun

Bopis with Pineapple . Most Pinoy knows what is bopis but majority would probably stay away with the dish. The traditional bopis is cooked with annatto or achuete , a natural red coloring ingredient used in Pinoy cooking . The reason for adding a bright red color to the dish is to make it more appealing. Check out the recipes from the archives of a regular bopis and a vegetarian version. Vegetarian Bopis Bopis, Kandingga For my innovative Bopis with Pineapple I did not use or minimise the use of any of the bright colored ingredients. On this version of bopis I demonstrated that a bopis without all the bright coloring ingredients could still look delicious. Annatto and carrots are omitted on this bopis recipe, I have to have the red bell pepper because it is not used solely for its color, but for their sweet peppery taste. The major twist for this bopis version is the addition of pineapple to the recipe, I know someone out there may have already added pineapple

Sardinas at Spinach . We Pinoys love to cook our canned sardines with whatever vegetables that is available in the kitchen. Sardinas at spinach is another addition of some recipes of canned sardines with vegetables already in the archives. Patola at Sardinas with Misua   Sardinas at Sayote   Sardinas at Pechay   Cooking method is basically the same, the canned sardines is sautéed with a lot of garlic and onion before adding the vegetables. The sauce is diluted with some water to make it more soupy for the reason that we want it to smear the soupy sauce to our steaming breakfast rice. Sardinas at spinach may not be a new recipe,  I am sure a lot of the readers have already at one time cooked sardines with spinach . Here is the recipe of my Sardinas at Spinach . Ingredients: 2 small cans canned Ligo sardines in tomato sauce with chili 150 grams spinach leaves 1 medium size tomato, chopped 1 small size onion, sliced 1/2 head garlic, crushed, chopped 1-2 pieces l

Beef Cheeks Lugaw . The cheek part of a cow’s face and it is composed of muscle and made up marbled muscles and tendons. It is a bit tough which requires longer time of slow cooking, when tender the beef cheek become glutinous which is ideal for lugaw or Pinoy congee. Beef cheeks are rare find in supermarket but today I got lucky the there are several 500g packs at the beef section of  Woolworths Supermarket . Cooking lugaw is straight forward All that is required is the meat ingredients should be slow cooked till tender. Check otu all the lugaw recipes on the archives. Chicken Feet Arroz Caldo   Chicken Guya Lugaw   Chicken Arroz Caldo with Salted Egg   Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay   Oxtail Lugaw   Lugaw, Beef Cheeks and Tripe Combination   Chicken Arroz Caldo with Bacon   Goto, Beef Tripe Lugaw   Arroz Caldo   Special Lugaw, Special Pinoy Congee   Seafood Lugaw For added flavours I also bought a liko of beef bones which I cooked to

Asparagus with Coconut Milk, Pinoy Gising Gising Style . It has been some time since I last posted an innovative dish , today I would like to share one that you will sure be interested to try. Gising gising is a popular Pinoy spicy vegetable cooked in coconut milk dish. There are countless versions out there made up of Baguio beans , string beans , winged beans even kangkong or any similar vegetables. gising gising supposed to be a spicy dish that wake you up which is literary translated. For today’s entry I used  asparagus  for my  gising gising , I know it may be not appropriate because of the cost reason, at times  asparagus  are pricey especially at  Metro Manila Supermarkets. Asparagus  is one of the premium vegetable but there is no reason not to cook it  Pinoy style , in fact I have another innovative  adobong asparagus  recipe in the archives. Here in the recipe on my  Asparagus with Coconut Milk, Pinoy Gising Gising Style . Ingredients: 2 big bundles as

Pininyahang Baboy with Gata . One of the more popular recipe of our site is a pininyahang manok . Pininyahang dishes are also one the most love dish of most Pinoy. Today I want to share another version of Pinoy pininyahang dish using pork instead of the usual chicken. Now the pinoy piniyahang recipes usually uses  evaporated milk  or  coconut milk  to enhance the flavour. On my previous pininhayang dishes I have been using milk but for today’s recipe I tried to use the canned coconut cream sold on most supermarket. Cooking method  is slightly different from my  pininyahang recipes  on the archives, but still retain the guinisa Pinoy cooking method and the usual Pinoy aromatics and ingredients. Here is the recipe of my version of  Pininyahang Baboy with Gata . Ingredients: 1 kilo pork belly or pork spareribs, skin on, cut into large cubes 3 pieces medium size potato, peeled, quartered 2 small size carrot, peeled, cut into wedges 2 medium size red/green bell

Fried Lamb Chops with Vinegar Garlic Chili Dip . This is quick simple easiest cooking method of lamb chops if you are graving for one. The fresh lamb chops are just rub with salt and some pepper powder nothing else and fried the Pinoy way . The lambs here in  Australia  are of  premium quality  so there is no trace “anggo” before and after cooking. The fried lamb is served with vinegar garlic chili dip . You may wish to add some salt to the vinegar dip but that is not necessary since the meat is already seasoned with salt. Again there is actually need for a recipe but for the benefit of those who are learning how to cook here is the recipe. Ingredients: 1/2 kilo lamb chop, about 6 to 8 pieces salt and pepper cooking oil For the dip. 2-3 cloves garlic, crashed 1-2 chili chopped 1/3 cup vinegar salt Cooking procedure: Dash the lamb chop with pepper and salt to taste, let stand for 5 to 10 minutes. In the meantime mix the altogether the vinegar dip

Green Mussels and Vegetables in Coconut Milk . This is a my version of ginataang tahong with vegetables. For this recipe I used squash and string beans which were the only available vegetables at the time of cooking. Any vegetables may be used for the recipe if you wish. For the coconut milk I used canned concentrated milk which are normally available in most supermarkets. Now there is nothing better using fresh coconut milk , again use it if you have access to freshly extracted coconut milk. Cooking is basically similar to other seafood ginataang recipes except that the mussels were pre-boiled to remove some of the unwanted shells to give room for the vegetables in the pan. Here is the recipe of my Green Mussels and Vegetables in Coconut Milk. Ingredients: 1 kilo frozen green mussels, defrosted 1 big canned condensed coconut milk 2 thumb size ginger cut into slivers 1/2 head garlic, chopped 1 medium size onion chopped 2-3 tbsp. fish sauce 1/2 tsp. peppercorns,

Prawns with Garlic Butter Sauce . Here is my version of an experimental Pinoy style prawns with garlic butter sauce . For this recipe I used large prawns but large shrimp may also be used. Cooking is fairly simple, it is basically similar to the Pinoy halabos recipes except for the addition of butter. I have reduced the remaining sauce for a concentrated flavour . Remember that the prawns should not be overcooked, seafood tend to become rubbery when overcooked especially these large sized prawns. Here is the recipe of my Pinoy version of Prawns with Garlic Butter Sauce . Ingredients: 1 kilo large size prawns, whiskers and horns trimmed 1/2 head garlic, crushed 1/3 block salted butter 1/2 cup 7Up or Spite salt Cooking procedure: In a wok place the garlic at the bottom, then add in the prawns and 7Up season with salt to taste. Cover the wok and bring to a boil and let simmer for about 2 to 3 minutes. Add in the butter and replace lid, continue to simmer for anoth