Overseas Pinoy Cooking

Adobong Baboy sa Gata, Pork Adobo in Coconut Milk . Most Pinoy love cooking with coconut milk or ginataan . Some of the best Pinoy food are cooked with coconut milk . Even the national dish adobo has a version with coconut milk . Now if you have been craving for adobo in coconut milk and looking for a simple recipe then look no further, today I would like to share my version of a simple Adobong Baboy sa Gata . For this recipe I used the canned coconut cream , I do love and hope to cook my ginataang dishes using fresh coconut milk but it is not readily available in my location. Using canned coconut milk is convenient but there’s nothing better than using fresh ingredients . I do have also a chicken version of adobo sa gata using coconut powder , just click the link Adobong Manok sa Gata should you want also to try cooking adobo sa gata using coconut powder . The cooking methods are basically the same. Here is the recipe of my version of  Adobong Babo

Pinoy Food Sydney? If you are a Pinoy who happen to work or just on a short visit to Sydney and looking for a Pinoy Restaurant chances are you cannot find one not unless there are Pinoy or Filo Restaurant that I am not aware, and I mean with in Sydney . However there are a couple of Pinoy Restaurants and several Pinoy Takeaways Food Shops with in Sydney’s suburbs and adjacent towns or cities. I would just limit my talk to the food shops that I have visited and reserve the other Pinoy Restaurant till I visit them and have a firsthand experience about the food they offer. At this piont I want to have your feedback should you have a fovorite restaurant with in Sydney and suburbs and adjacent town or city. One popular place is Blacktown , a city that is home to the largest Pinoy community in Australia . Blacktown is located 35 kilometers west of Sydney . A couple of Pinoy Takeaway Food Shop that can be access easily are Fiesta Filipino and Filipino Cuisine they

Pinoy Baked Macaroni . For those who have been looking for a Pinoy recipe of Baked Macaroni here it is. This Baked Macaroni post is overdue, It was in my to-cook dish for some time now. There are countless versions of baked macaroni out there, but this is my version of the Pinoy Baked Macaroni . Macaroni to most Pinoy refer to the sweet macaroni salad , sopas or to the spaghetti style macaroni pasta with ground meat either beef and/or pork with a lot of banana ketchup . In reality the Pinoy macaroni is not baked. Since most Pinoy home do not have an oven the baking part is omitted, we are not cooking that type of macaroni at this time. For today we try to make a real Baked Macaroni pasta Pinoy style . The meat sauce that I am using is basically similar to the sauce of our Pinoy Spaghetti . It is on the sweet side but not too sweet. I have to use traditional Pinoy ingredients like fish sauce, cheddar cheese and banana ketchup, after all this is a Pinoy version of Bak

Paksiw na Pata Batangas Style . Cooking pata paksiw style using vinegar only, yes no soy sauce and with some broth. Paksiw na Pata in vinegar only is not limited to Batangas , I have tasted Paksiw na Pata or Pork without the usual soy sauce on other parts of the country. The pork is simply stewed vinegar and garlic, some time with onion and or peppercorns. This version of pork paksiw is normaly or originaly cooked by our grannies and at rural areas, where at times soy sauce may not be available. Paksiw na pata in vinegar only is very simple to make and with minimum ingredients. Pork knuckles and feet are preferably used which is boiled with garlic and onions till tender and seasoned with vinegar and salt. I contrast with Paksiw na Pata with soy sauce with sticky sweet and sourly sauce Paksiw na Pata in vinegar only is cooked with some salty sourly broth which is best mixed with steaming white rice . Here is the recipe of my Paksiw na Pat

Ginisang Munggo with Pork Pata and Zucchini . Pork pata with mungo is not new to OPC and to most Pinoy. I do have one recipe of the dish, Ginisang Munggo with Pork Pata . Today I would like to share another version with zucchini . Zucchini is a type of squash but looks more like a cucumber. It is totally not similar with the Pinoy squash in look but they do have similar flowers. Most of overseas Pinoy have made zucchini as an alternative to Pinoy vegetables . Zuzcchini can be added as vegetable ingredients to a lot of Pinoy dishes like tinola , pinakbet , ect. For today I used it with guinisang mungo. Here is the recipe on my Ginisang Munggo with Pork Pata and Zucchini . Ingredients: 1 small size pata ng baboy (pork leg or hocks) 2 cups mung beans 2 large bag baby spinach 2 medium size zucchini, cut into wedges 4-6 pieces long green chili 1/2 head garlic, chopped 1/2 head garlic, crushed 2 thumb size ginger, peeled, cut into thin strips 1 thumb size

Ginataang Pusit at Baboy . To keep up to my promise to try to regularly post, today I have taken an extra effort by sharing an OPC original and innovative dish Ginataang Pusit at Baboy. The truth was I have planned for Adobong Pusit at Baboy , however I could not source the right type of squid. All that was available at the supermarket was large squid tubes. Well the squid adobo could wait for future post. Ginataang pusit is a common fare to most Pinoy who love seafood and ginataang food . Most at the time we try to stick to the traditional cooking we have grown to. With today’s post I have combined two separate guinataang dish into one. As expected the flavours of the two delicious dish was infused into one great dish. To cook Ginataang Pusit at Baboy the pork has to be cooked first until tender before adding the squid . The squid would only require short cooking time to retain its tenderness. For this recipe I have used canned coconut cream since fresh coconut mi