Overseas Pinoy Cooking

Pinapaitan with Tanglad . This is the first time that I added tanglad to my pa paitan. I have read somewhere that some versions of papaitan in the Visayas and Mindanao uses tanglad to remove the gamely taste of the beef innards, and of course for added flavor.   Tanglad is widely used in the Visaya dishes, tanglad is the main aromatic ingredient of their famous tinowa dishes, the closest to dish to papaitan is their paklay  beef or pork innards and vegetables that they cook with ginger and  tanglad. Today I have to try this Southern version of Papaitan Baka, Pinapaitan with Tanglad .   Here is the recipe. Ingredients: 1 kilo beef innards, papaitan set from wet markets 1/2 cup diluted beef bile 1 head whole garlic 1 thumb size ginger, crushed 3 thumb size ginger, skinned, cut into strips 1 head garlic, peeled, crushed, chopped 2 medium size onion, peeled, chopped 1 bundle spring onion, trimmed, chopped 2-3 stalks, tanglad, trimmed, tied into a knot 2-3 siling labuyo, chopped 2

Pink Salmon Sotanghon Noodle Soup . This one is another classic Pinoy breakfast dish in the Philippines we usually used local variety of canned salmon. For today’s dish we are going to use The canned pink salmon variety which that is more readily available when you are overseas.   We had already a similar dish in the archives but that version was loaded with a lot of vegies. Now we are making our Pink Salmon Sotanghon Noodle Soup with minimal vegetable, since it was supposed to be light meal for breakfast. I have only added some carrot strips mainly to enhance the visual appeal of the dish.       Here is the recipe of my second version of Pink Salmon Sotanghon Noodle Soup .  Ingredients: 1 large can canned pink salmon in brine  100 grams of sotanghon noodles, soaked, drained  1/2 head garlic, peeled, crushed, chopped  1 small size onion, peeled, chopped  1 small size carrot, skinned, cut into thin strips  1-2 pieces chopped chili (optional)  3-4 stalks spring onion, chopped

Pinoy Garlic Buttered Mix Seafood. This dish was inspired from a similar dish serve during a Bohol trip. This was the famous Loboc River Cruise, The boats are actually a floating restaurant serving a lunch buffet, with a tour on the Loboc river and live music while having your lunch. The lunch buffet this was the seafood, the mixed seafood in particular. That seafood was a cocktail of various types of clams, shrimps and small crabs.  To make my Pinoy Garlic Buttered Mix Seafood, I used all the clams, shrimps and grabs that were available on our local market, stir-fried with garlic and butter, that was how simple. Except perhaps that I have to pre-cooked each type of seafood, this is to avoid overcooking seafood that require less cooking time. You can use any mix quantity and type of seafood that may be available on your place. Here is the recipe of my Pinoy Garlic Buttered Mix Seafood, try it Ingredients: 1/2 kilo small clams, halaan 1/2 kilo medium clams to large clams, halaan 1/2 ki

Baked Rigatoni Pinoy Style.   Rigatoni  is a ridged tube shaped pasta with wide diameter holes large enough to capture pieces of meat sauce. The ridges on the outside tube walls allow it to hold more sauce. Today I want to share my version of Baked Rigatoni Pinoy Style using my tried and tested Pinoy meat sauce that I have used on my other baked pasta recipes. Below are step by step recipes of my Baked Rigatoni Pinoy Style. Try it now. Ingredients:  1/2 kilo rigatoni pasta, cooked as per package instructions  butter  Meat Sauce:  1 kilo ground lean beef  1/2 kilo ground lean pork  4 to 6 pieces hotdog, finely diced  2 cups sweet ham, finely diced  2 medium size green/red bell pepper, finely diced  1 big can mushroom, finely diced  1 stalk celery, finely diced  1 small size carrot, skinned, finely diced  2 medium size onion, peeled, finely chopped  1/2 head garlic, peeled, finely chopped  2-3 tablespoon dried parsley flakes  1/2 -1 teaspoon dried chili flakes  1 teaspoon ground peppe