Overseas Pinoy Cooking

Malunggay Pesto with Grilled Chicken Thighs and Toasted Pandesal This is 99.9 percent malunggay pesto. Overseas Pinoy Cooking’s innovative and budget meal pesto. Used fresh malungay leaves grown at home instead of the costly fresh basil that is not even available in our location or not even at the popular supermarket near our place. Used canola oil infused with garlic, instead of the very expensive olive oil. Pasta? use what ever available. For the peanuts used sari-sari store Happy plain fried peanuts. For the toasted bread used pandesal, readily available even in our neighborhood. Grilled chicken thighs for toppings. Healthier option maybe, cheaper yes! Used butane gas stove for this video only. Looking for other pasta recipe? Check our archives for pasta recipes. Ingredients and Methods: To make the canola oil infused with garlic. Fry 2 head garlic in 3/4 liter canola oil. To boil the pasta: Cook 1/2 kilo pasta as per package instructions. Reserve some of the water used in boiling

Dinakdakan at Inihaw na Talong Dinakdakan is a grilled pig's head parts and some liver and blended with fresh pig's brain for creaminess and savory umami flavor. Alternatively we are using mayonnaise instead of pig brain. Our recipe is simple and straight forward. There is no hard rule on ingredient quantity it all depends on who is cooking and one’s preference. Please check our Dinakdakan post. Inihaw na Talong Grill 3 pcs. eggplants, skinned Slice or chop eggplants Mixed in sliced onions, chopped tomatoes, some chilies Add in bagoong na Isda Dinakdakan Pre-boil the meat ingredients 1 kilo pork maskara, 1/2 kilo pork belly and 1/4 kilo pork liver. Add in tanglad, ginger, onions, kinchay and celery Add bay leaves, peppercorns salt. Boil liver for 10 to 15 minutes. Boil the mascara and pork belly for 40 to 45 minutes. Grill the boiled mascara, pork belly and liver. Slice the pork mascara, pork belly and pork liver and place in a big mixing bowl. Add in r finely chopped/diced g

Vigan Royal Bibingka Original Recipe by Overseas Pinoy Cooking It is now more than 10 years since this recipe was first shared by us. Originally it was posted on Overseas Pinoy Cooking Vigan Royal Bibingka Recipe -   posted on December 2008 Special Vigan Royal Bibingka - again posted on December 2010 And on Apr 28, 2011 a slide presentation was posted on YouTube by UT-Man. The recipe has attracted a lot of positive comments and specifically on our website. Our YouTube Video how ever have mixed reactions, viewers were looking for actual cooking video of our Vigan Royal Bibingka. During those times we are unable to make cooking videos for the reasons that my type of work did not allow time do cooking videos. Now I hope you like the video.

Bopis with Liver Spread and Pineapple Bopis is one of the popular karinderia “ulam”. Bopis is made up of pig lungs, hearth, and spleen including the attachment arteries and air pipes or trachea.and are sold in as sets. It takes some cooking skills to cook bopis.  For me a good bopis should have first of all, that pig lung after odor and after taste “lansa” is very minimal after all it is one of the inherent attributes of the dish that is why it is bopis.  Second it should be appealing at the very least, I want to see the diced parts, that way you will enjoy chewing every little cube of the pig lungs and hearth.  The vegetables should still be crisp, not over-cooked and lumpy. It should be cooked dry, not soupy. The chilies should be there for moderate hotness, not super spicy to hide the pungent pig lung odor and after taste , that was not cooked properly. Visit Overseas Pinoy Cooking, we have several version of bopis that might interest you. Pinaniki, Ginataang Bopis ng Laguna Bopis C

Porkchop with Mushroom and Oyster Sauce Video Porkchop Dinner with Rice, Fries and Mix Vegetables and Sweet Corns. If you make a Google search for Porkchop with Mushroom and Oyster Sauce and obviously you are in the Philippines or within the region, our Overseas Pinoy Cooking post and photos will most likely land on the first page. Below is the direct link of that post. Porkchop with Mushroom and Oyster Sauce On this video I am sharing how I cooked that dish. I have bought 4 pieces extra-large pork chop from Southsupermarket in Filinvest Alabang. It has been seating in our ref for a couple of days now. 4 pieces is too much for us, I will cook 2 pieces for today and think of another recipe for the other 2 pieces. Porkchop with Mushroom and Oyster Sauce Ingredients and Methods What is needed: 2 pieces large porkchops 1 head garlic, crushed, peeled chopped 1 large onion, peeled, chopped 1 large can whole button mushroom, 1/3 cut into slices, 1/3 cut in halves and 1/3 keep as whole 1/2 cup

Vigan Miki with Red Soup YouTube Video The red broth or soup is added when served, served garnished with Vigan chicharon crackling, chopped garlic leaves and fried garlic and oil.  Vigan Miki is a noodle soup served for merienda or breakfast. It is also served on special occasions and celebrations. Vigan miki is available at stalls under the Vigan Cathedral Belltower in the mornings. The traditional Vigan Miki is made up handmade flat noodles.The Vigan Miki noodles are only available in Vigan or nearby places. It is available at the Vigan public market. Also available pre-packed in most Vigan stores and supermarkets. I sourced my Vigan Miki noodles online via Shopee Vigan seller. There several Vigan Miki post on our Overseas Pinoy Cooking website. Vigan Miki Soup, plus Red Soup Vigan Miki Fettuccine Pasta, Vigan Miki Style Vigan Royal Bibingka This is my version of the traditional Vigan Miki. Ingredients and Cooking Methods Parboil the pork and Chicken In a large stainless pot place ab

Labong, Saluyot at Sitaw, Lutong Ilocano I bought a whole bamboo shoot from the market the other day. I intentionally bought the whole bamboo shoot to show how to prepare, cut, slice and boil a bamboo shoot, Overseas Pinoy Cooking method. Our recipe video for today is and Ilocano classic, Labong, Saluyot at Sitaw, with generous quantity of beef slices and flavored with sampalok. To most Ilocano labong, saluyot and sitaw are a perfect combination for a delicious viand or dish. Please do visit Overseas Pinoy Cooking website to check out other similar recipe and labong dishes. Ginisang Labong at Ayap Dinengdeng, Labong, Saluyot at Sigarillas Ginataang Alimasag with Labong Saluyot at Labong Adobong Labong, Bamboo Shoot Adobo Sautéed Ilocano Vegetables with Ground Pork Laswa nga Tambo Dinengdeng with Beef Soured with Tamarind Labong, Saluyot at Sitaw, Lutong Ilocano Ingredients/Methods 1 small to medium sized bamboo shoot, peeled, trimmed, cut into thin slices and strips. Use only the soft

Kare Kare sa Bigas, Thickened with Ground Toasted Rice, Vegetable Overload Today I am sharing a video of my version of Kare-Kare sa Bigas. Instead of using the now convenient Kare-Kare Mix, this Kare-Kare uses the traditional ground toasted rice for the basic Kare-Kare sauce ingredients. Our Kare-Kare for today is made up of; Beef Tripe, Tail, Skin, Banana blossom, Young Corns, String Beans, Eggplants and Pechay Flavored with Bagoong Alamang, Peanut Butter and Atsuete No MSG, Flavor Enhancers or Sugar Kare-Kare is one of my best post on our Overseas Pinoy Cooking website, check below some of our Kare-Kare recipes. Kasoy Kare Kare, Pork Hocks Kare Kare, Pork Hocks Kasoy Kare Kare, Kare Kare in Cashew Kare Kare Marinara Seafood Mix Kare Kare Seafood Kare-Kare Kare-Kareng Pata ng Baboy Beef Tripe Kare-Kare Kare Kare, Buntot ng Baka For our Kare-Kare here’s how I made it. Ground Toasted Rice: In a frying pan, toast about 1 1/2 cup of dried rice. Toast and stir constantly until some o