Overseas Pinoy Cooking

One Pot Classic Chicken Adobo with Atsuete Today I am sharing a simple recipe of a One Pot Classic Chicken Adobo with Atsuete. It is as simple as putting all the ingredients together. Hindi na kailangan pang igisa at ibabad ang chicken. For color I also added some annatto extract. Ingredients: 1 kilo chicken, adobo cut 1/2 head garlic, crushed, skin on 1-2 tsp. black peppercorns 1-2 tsp. cracked black peppercorns 2-4 bay leaves 3/4 cup soy sauce 3/4 cup vinegar 1/2 cup cooking oil 1/2 cup annatto water, extracted from 1/2 cup annatto seeds salt to taste sugar to taste, optional 1 whole garlic, trimmed, optional for garnish chopped spring onions, for garnish

Afritadang Baboy at Manok with Kamatis at Skyflakes Today I would like to share my version afritada using pork and chicken combination.  This afritada recipe is based on Pork and Chicken Afritada recipe first published on Overseas Pinoy Cooking website. For this afritada version I used fresh seared/fry tomatoes instead of the canned crushed tomatoes. I also used Skyflakes crackers for thickening of the sauce instead of sliced bread. I also added some cooked green peas for added texture and color. Ingredients: 1/2 kilo pork belly or or any other parts, cut into cut into serving pieces 1/2 kilo chicken tights or any other parts, cut into serving pieces 4 medium size tomatoes, quartered (alternately use canned tomatoes) 2 packs Skyflakes crackers, (alternately use 3 slices loaf bread, trimmed, soak with water, mashed) 3 medium sized potatoes, cut into wedges  1 medium size carrot, cut into wedges 1 cup cooked green peas 2 large red/green bell pepper, cut into trips 1/2 head garlic, choppe

Chicken Igado, Ilocano Igado recipe This Chicken Igado recipe is and original recipe from Overseas Pinoy Cooking “Some of OPC’s readers are asking if igado can be cooked using chicken instead of the usual pork. Today I tried to cook igado using chicken gizzard, liver, hearth and breast, the result was a great my chicken igado was comparable to the pork igado version. To those who have been asking for a chicken version of igado here it is, the recipe of my Chiken Igado.” Ingredients: 3/4 kilo chicken breast, sliced or cut into strips 1/2 kilo chicken gizzard, boiled until tender, sliced into strips 1/2 kilo chicken liver and hearth, liver sliced, heart butterflied 3/4 cup canned chickpeas, garbanzos 3/4 cup cooked frozen green peas 1/2-2/3 cup cane vinegar 1/2 cup soy sauce 1/2 cup fish sauce 1/2 head garlic, chopped 2 medium size onion, chopped 2 medium size bell pepper, cut into strips 1 medium size carrot, cut into strips 3-4 pcs. bay leaf 1 tsp. crushed peppercorns 1pc. chicken cube

Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy Recipe This  Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy recipe is based from an old post of Overseas Pinoy Cooking website. “Lauya is how they call in Ilocandia a soup dish like boiled pork, beef or any other meat. Lauya is nilaga in Tagalog. Cooking procedure is basically the same on both lauya and nilaga, except for the choice of aromatic that goes in the boiling stock. Some recipes add ginger or some also would add garlic, which I would say it’s an option to a locality.” Ingredients: 1 kilo pork pata slices 1/2 head garlic 4 medium size onion, quartered 3 medium size potato, cut into wedges 1 medium size carrot, cut into wedges 2-3 saging na saba, diagonally cut in half 1 big yellow sweet corn in cob, cut crosswise in 6 pieces 1/2 small size cabbage, cut into 3 pieces wedge 1 bundle pechay, trimmed 1/2 pechay Baguio, cut into serving pieces 1 bunch green beans, trimmed 1 stalk celery, cut stems, separate leaves 1 stalk leek, cut

Balbacua Recipe with Saba, Oxtail Balbacua Soup Try this innovative Oxtail Balbacua with Saging na Saba Soup Recipe. This is our soupy version of the popular Balbacua , Cow Skin Stew. For this recipe I used oxtail with skin, off course you can use cow knuckles, leg/feet, skin or mascara, whatever is available. Ingredients: 1/2 kilo oxtail skin-on or cow knuckles, leg/feet, skin or mascara. 4-6 pieces saging na saba, diagonally sliced in half 1 small bowl young corn cobs, optional 1 medium size red bell pepper, julienned 1 bunch spring onions, stem cut to pieces, leaves chopped. 2-3 long pieces green chilies 2-3 red pieces chilies 1/2 head garlic, crushed, chopped 2 small size onions, chopped 2 thumb size ginger, cut into strips 1-2 tbsp. powdered black pepper 1/3 cup fish sauce 1/3 cup salted black beans 1/4 cup tomato paste 1-2 pieces bay leaves 1/3 cup annatto water from 1/3 cup annatto seeds 2-3 tbsp. vinegar crushed toasted peanuts salt to taste cooking oil For pressure cooking the

Homecooked Bagoong Alamang, Ginisang Bagoong Alamang with Crispy Pork and Kamias If you are fed up with commercially available  GINISANG BAGOONG ALAMANG or BAGOONG ALAMANG GISADO, that are overly sweet or overly salty and most of the time it leaves a bad taste or “maangta”? Try this homemade recipe with CRSPY PORK and KAMIAS. “Pwedeng ulam at sawsawan ng manga” Ingedients: 1/4 kilo pork belly, sliced into small cubes, cut to strips strips 1/2 kilo, un-cooked and un-dyed bagoong alamang 3 to 4 medium size tomatoes, sliced, chopped 2 cups sliced kamias 2-3 medium size onions, sliced, chopped 1 stalk lemongrass, crushed, tie into a knot 1 small bunch kinchay chopped 1 cup cane vinegar or 3/4 cup white vinegar 4-6 long green chilies 2-4 red chilies 1/3 cup annatto/chicken oil

Tinolang Tahong with Sotanghon and Spinach Recipe This Tinolang Tahong with Sotanghon and Spinach recipe is from an old post from Overseas Pinoy Cooking web site. The recipe is fairly easy but there are things or tips that I would like to share. Allow the mussels to expel sand/dirt and the dirty sea water if the source is questionable. Place the mussels in a big bowl, cover with water and let it sit for several hours (entire day) then rinse thoroughly. Alternately steam boil the mussels, with garlic and ginger, cook until the mussels start to open. Then discard the steaming liquid, check for un-open shells and discard, most likely an un-open mussel shell is spoiled. Do not overcook the mussels, overcooked mussels will become rubbery and will shrink. The sotanghon noodles should be pre-soaked tils off (but still firm), soaking will reduce cooking time. Do not be tempted that it is best to cook the noodles with the broth, so the noodles will absorb flavors. It is true but not with seafoo

Pork Igado Traditional Version, Classic Ilocano Igado This classic Pork Igado Recipe is our version of the traditional cooking method of Igado. Traditionally Igado uses pork innards in addition to the usual pork meat and liver ingredients. This may be the usual liver, spleen, intestines, heart, kidney, ect.