Overseas Pinoy Cooking

Munggo with Pork Pata, Mung Beans with Pork Leg . Ginisang munggo  is one of the more popular carinderia vegetable dish . It is cheap, very filling and it’s versatile in the sense that any toppings or sahog can be used. From canned sardines to large shrimps or prawns , from tinapa flakes to fried fish fillet or fried fish slices , from ground meat to chunks of pork leg or beef leg. Today I want to share my version of mung bean soup with pork leg . The bean and pork leg combination dish is not new. In fact I do have already a similar dish using red beans with pork leg or hocks. Another very popular beans with leg dish is the KBL or Kadyos, Baboy at Langka . Cooking is straight forward and very similar to my several versions of ginisang munggo . The only difference is that for this Munggo with Pork Pata, Mung Beans with Pork Leg it require extra stage of cooking in addition to the two stage cooking; sautéing and boiling/simmering of ginisang munggo . The pork leg whic

Creamy Bicol Express with Green Beans . There are countless versions of Bicol Express out there, I also do have one recipe in the archives that uses jalapeno chilies. Click the link Bicol Express, Gulay na Lada  should you be interested to see how I cooked it. Today I would like to share how I made this Creamy Bicol Express , yes I added some green beans for a reason. Originally I intended to cook this dish using a lot of Australian long green and /or red chili, I always thought that the long chili varieties here are spicy mild. The Australian long green and red chilies are spicy mild alright, but if used in large quantities the hotness is compounded and it would be intolerable to most or average Pinoy. I wanted my Bicol Express with lots of greens so instead of using a lot of chilies which would make the dish super spicy, I opted to use green beans for a milder dish. Using green beans or similar vegetables with ginataang baboy is not new. Gising-gising would be an example o

Adobo with Chicken Liver and Hard Boiled Egg . The addition of hard boiled egg  to adobo recipe is not new, in fact I do have already several adobo recipe in the archive with hard boiled egg. The chicken liver and hard boiled egg adobo combinations are normally served on local carenderia or turo-turo restaurant . Besides being truly delicious it is also down to earth cheap. For today’s post the I just made chicken liver and hard boiled egg as additional ingredients to my regular pork and chicken adobo . Another twist that I made was the addition of stir-fried onion rings to the dish. The onion rings has added a deeper flavour to the tanginess of the dish. Here is the recipe of my Adobo with Chicken Liver and Hardboiled Egg . Ingredients: 1/2 kilo pork belly, cut into large cubes 1/2 kilo chicken thighs cut into large cubes 1/2 kilo chicken liver, cut in half 6-12 hard boiled eggs 2 large onions, peeled, cut into rings, stir-fried until translucent 1/

Beef with Broccoli and Choko Stirfry . I love beef stir-fry dishes are they are easy quick to prepare and always come out great no matter what type of vegetables to cooked with. In fact I have quite a number of beef stir-fry dishes on the archives. Click links below to check the recipes. Beef and Capsicum Stirfry, Beef and Bell Pepper Stirfry Beef with Bok Choy in Oyster Sauce Beef Stirfry in Dark Soy Sauce and Lemon Beef and Broccoli Stirfry Beef and Ampalaya with Black Beans Bistek Stir Fry Beef and Broccoli With Oyster Sauce I have already tried to cooked beef stir-fry with most of the vegetables that can be cooked with stir-fries. For today’s post I made a beef stirfry with broccoli and choko, cooking of course is basically that same with my pervious beef stir-fry recipes. Just remember to use beef tenderloin of sirloin for this recipe and do not overcook. Here is the recipe of my Beef with Broccoli and Choko Stirfry. Ingredients: 1 kilo beef sirloin stea

Pininyahang Manok with Gata. This is the second version of my Pininyahang Manok , the first version was one of the first dish that was published on OPC. Pininyahang manok is a family favorite, the original recipe was cooked with evaporated milk. Pininyahang manok was also the most visited post, not to mention it that was constantly on the first page Google search for several years. Being so popular it was also being copied by almost all copy paste bloggers. Ok let’s get back to the main topic of this post. Pininyahang Manok with Gata as the name suggest, I used coconut milk/cream instead of evaporated milk. I also added about 1/4 kilo of chicken liver for the reason that pininyahang manok in general is taste yummier with a lot of chicken liver. Again cooking is basically that same with my other pininyahang recipe in the archives. In fact it is similar to my Pininyahang Baboy with Gata . I do have also a cheesy version in the archives , Pininyahang Manok with Cheese tha

Seafood Mixed Pansit Guisado, Seafood Mixed Noodle Stirfry . It’s been some time when I last posted a Pinoy noodle or pansit dish. The truth is there are already quite a number of pansit recipes in the archives. To the more experience cooked out there the Pinoy pansit guisado cooking procedure would consider it fairly easy, cooking method would be similar whatever type of noodles and ingredients are used. It’s basically involved stirfrying the main ingredients this would be a combination of meat, seafood and vegetables, and of course the noodles used. However for the benefit of those who are still learning to cook. Let me again share the recipe of cooking Pansit guisado . This time I opted to used frozen mixed seafood or marinara mix as the main sahog or ingredients. I did not use pork or chicken which are usually used in cooking pansit. I just used a piece of Chinese sausage for added oriental flavor . For the vegetables the choice is yours, any suitable vegetabl