Overseas Pinoy Cooking

Easy Crispy Air Fryer Pork Maskara Ilocano Dinakdakan Recipe Here is the recipe of an Easy Crispy Air Fryer Pork Maskara Ilocano Dinakdakan. If you have an air fryer in your kitchen, you can now easily cook this Air Fryer Dinakdakan without the trouble of grilling or deep frying the pork, smoke and oil splatters. There are no hard rules on measurement or quantity of ingredients, including aromatics, it can be as simple or as spicy as you want.  Ingredients: Boiled pork maskara: 1/2 medium sized pork mascara. cleaned, boiled for 30 minutes with: crushed black peppercorns  crushed tanglad bay leaves crushed garlic crushed ginger salt burn over gas stove  if there are pig hair in the skin Fried pork liver: 1/4 kilo pork liver, cut to pieces fried for about 3-4 minutes, or until edges are crisp Others: 1/3 cup finely diced ginger 2-3 medium size onions, thinly sliced 2-3 green chilies, sliced 1-2 red chilies, sliced juice from 6-8 kalamansi 1/2 to 2/3 cup vinegar 1/2 to 1 tbsp. salt 1-2 tb

Rice Cooker Steamed Pork Ribs with Black Beans Ingredients: 1/2 kilo pork ribs, cut to small serving pieces 1/3-1/2 cup fermented black beans include brine but reduce salt 1 tbsp. grated ginger 1 tbsp. minced garlic 1/2 tbsp. black pepper powder 1/3 cup soy sauce 1/3 cup brown sugar 1/3-1/2 cup cornstarch Chinese Five spice, optional only sesame oil salt to taste finely diced red bell pepper for garnish spring onions for garnish Chinese wine if available

Pinoy Style Chicken Legs Air Fryer Barbecue This is how I cooked my Pinoy Style Chicken Legs Air Fryer Barbecue. Cooked perfectly, moist or succulent and not burnt. Watch the video till the end, the video is very detailed on the cooking times. Ingredients: 3 pcs. medium to large size chicken legs Marinade: 1/2 head garlic, minced 1 tbsp. salt 1 tbsp. crushed or powdered black pepper 1/2-1/3 cup brown sugar 1/2 cup soy sauce 1/2 cup tomato ketchup 1/2 cup banana ketchup juice from 6-8 kalamansi Basting Sauce: marinade used in the chicken 1/2 cup banana ketchup 1/2 cup cooking oil Others: banana and tomato ketchup for dip strawberry jam and chili hot sauce for dip fresh vegetables for serving garnish

Sweet and Sour Chicken Wings, Buffalo Chicken Wings in Sweet and Sour Sauce Try this Crispy Fried Chicken Wings, Buffalo Chicken Wings, in sweet and sour sauce, Pinoy style.   Any other chicken parts may be used. Or just buy fast-food fried chicken, and just cook the sweet and sour sauce.  Ingredients: 1kilo medium to large size chicken wings, trimmed 1 large size red onion, chopped, big pieces 1 large size white onion, chopped, big pieces 2-3 medium size tomatoes, chopped, big pieces 1 medium size red bell pepper, cut, big pieces 2/3 cup pineapple chunks 1/2 head garlic, chopped 1 tbsp. crushed black pepper 1 cup tomato sauce 1/3 cup oyster sauce 1/2 cup white sugar red hot chili sauce spring onions salt to taste cooking oil Coating: 1/2 cup cornstarch 1 cup flour 1 tbsp. salt 1 tbsp. crushed black pepper 1 whole egg 1/2 cup evaporated milk Marinade: 1-2 tbsp. garlic powder 1-2 tbsp. crushed black pepper 1-2 tbsp. salt 1 cup pineapple juice

Cheesy Pork Kalderetang Batangas Style This Cheesy Pork Kalderetang Batangas Style was based on an old post form Overseas Pinoy Cooking  But instead of beef I used pork. Kaldereta is cooked in a thousand ways which defends on available ingredients and personal preference, maybe some secret ingredients. This is also true with Kalderetang Batangas. Some may not like it cheesy, some may want it with peanut butter, some add in some tomato sauce or ketchup. But there are basic ingredients that are popular with Kalderetang Batangas. Worcestershire Sauce Lea & Perrins Paborita Biscuit Velveeta cheese Peanut Butter Reno Liver Spread Extra Garlic and Onions Ingredients: 1/2 kilo pork ribs or any bony cut, cut to serving pieces 2-3 medium size potatoes cut into wedges 1 medium size carrot, cut into wedges 1 large bell pepper, cut into strips 1 small can Reno liver spread 4-6 medium size onion, chopped 1 head garlic, chopped 1/2 block grated Cheddar cheese 1/3-1/2 cup Paborita biscuit, crushe

Pork Chop Bistek Tagalog with Fried Eggplants Fried Potatoes or French Fries This is another version of Pork Chop Bistek Tagalog, with pritong talong at pritong patatas or French fries. This is usually a carinderia recipe, the fried eggplants and fried potatoes are extenders. Ingredients: 5 to 6 pieces pork chops 2 medium size eggplants, sliced diagonally 2-3 medium size potatoes, sliced 1 bowl, frozen French fries 6-8 medium size onions, chopped  1/2 head garlic, crushed, coarsely chopped 2-3 tbsp. sugar salt cooking oil For the Marinade 1/2 head garlic, crushed 1-2 tbsp. crushed black peppercorns 1/2 cup soy sauce juice extracted from 6-8 kalamansi

Pinoy Style Home Cooked Pork Spare Ribs with Tausi Have you ever wonder what is inside with that Pork Spareribs with Tausi Rice Toppings served on those popular Chinese food inspired fast food restaurants? Years ago I have tried to re-create that that Pork Spareribs with Tausi, based only on taste and how it looks. Visit the link above to check that post, for the original recipe. Ingredients: 1 kilo pork spareribs cut into serving pieces 1 small can tausi, *drained and rinsed 1 medium size carrot, sliced 1 red or green bell pepper, cut into strips 1 thumb size ginger, grated, optional only 1/2 head garlic, chopped 1/4 cup tomato sauce, optional only for color 1/2 cup soy sauce 1/4 cup cornstarch, dissolved in 1/4 cup water 1 teaspoon chili sauce, or use chili powder 1-2 pieces star anise 1/2-1 teaspoon Chinese 5-spice 1 teaspoon crushed peppercorns 2-3 bay leaves 2-3 tablespoons sugar, or as per taste spring onions black pepper powder salt cooking oil *for more flavors do not drain the

Pork Sinigang sa Kamias with Gabi or Taro Root I used kamias or kalamyas for the souring ingredient. The use of gabi adds another level of richness to the usual sinigang clear broth. In addition the gabi or taro roots make the sour broth of the sinigang creamier or mas malapot and make the broth more opaque. Ingredients: 1/2 kilo pork, any cut with bones and skin 1 medium size gabi, taro root, cut into cubes 1 bowl kamias cut crosswise in half 2-3 medium size onion, quartered 2-3 medium size tomato, quartered 1 small bundle sitaw cut into 2″ length 1 small bundle kangkong separate stems from  leaves and tops 1 small bundle okra cut crosswise in half 1 small radish cut crosswise diagonally 2 small size eggplants cut crosswise diagonally 2-3 siling haba 1/3 cup fish sauce, optional, use salt instead sampaloc sinigang mix salt

Pork Chop Steak, Bistek Style Pork Chop Steak, Bistek Style is not new. Pork chop cooked Bistek Style is very common especially in most carinderia and canteen or similar turo turo restaurants. This is because pork chop is one of the most favorite pork cut of most Pinoy who loves pork. Pork chop in turo turo restaurant is very easy to quantify or measure, it is served by piece therefore it is priced by piece. Pork Chop Steak, Bistek Style will go long way when served with rice. Because it is sourly salty and savory it will definitely make a perfect viand for rice. See the original recipe from Overseas Pinoy Cooking website: https://www.overseaspinoycooking.net/... You can also check other Bistek Recipe/Version: https://www.overseaspinoycooking.net/... Ingredients: 6-7 pieces thick cut pork chop steak 2-3 medium size red onions cut into rings 2-3 medium size white onions cut into rings 1 small size onion, sliced or chopped 1/2 head garlic, crushed, chopped 1/4 cup soy sauce 1/2 tbsp. sug

Fried Chicken Adobo This Fried Chicken Adobo was inspired by Chef Ricky Ocampo's Chicken Adobo Recipe on the Food Safari TV episode of SBS Australia’s Filipino Food Episode, way back when I was in Australia. I was fascinated by his cooking method of chicken adobo which involves frying the chicken first before adding the soy sauce, vinegar and other aromatic ingredients.  Ingredients: 1 kilo chicken, cut into large servings 1 cup vinegar 1/2 cup soy sauce 1 head garlic, peeled, crushed and chopped 2 tbsp. freshly cracked black peppercorns 3-4 pcs. bay leaves, crushed 1/2 cup cooking oil

Buridibud Ilocano Vegetable Recipe Buridibud Ilocano Vegetable Recipe, made up of Upo, Malungay and Kamote Roots Buridibud is a variation of dinengdeng, it is simply boiled with bagoong na isda and best topped with grilled or fried fish. Buridibud is usually cooked with a choice of vegetable, like upo, malungay and other leafy vegetables or any other similar type of vegetables or in combination, and diced kamote roots, which give sweetness and add texture on the broth.  Ingredients: 1 medium size upo (tabungaw), sliced into thin wedges 1 big bowl malungay leaves 2 medium size kamote roots, diced 3 medium size tomato, chopped 2 medium size onions, sliced 2-3 green long chillies 1/4 cup boneless bagoong na isda, diluted in 1/2 cup water grilled or fried fish, sliced crosswise salt

Pork Menudo with Hotdog and Ketchup Menudo is commonly served at carinderias, canteens and eateries. It is also one of the more popular Pinoy handaan dish. Ingredients: 1/2 kilo pork, cut into cubes 1/4 kilo pork liver, cut into cubes 4-6 pcs. large cheese hotdog, cut into cubes 1 large bell pepper, cut into squares 2-3 medium size potato, cut into cubes 1 medium size carrot, cut into cubes 1/2 cup raisins 2 medium size onion, chopped 1/2 head garlic, chopped 1/3 cup tomato paste 1/2 cup banana ketchup 1-2 tsp. hot sauce 1 tbsp. crushed black peppercorns 1 tbsp. parsley flakes 1/2 to 1 tbsp. paprika 2-3 pcs. bay leaf 1/3 cup fish sauce 1/4 cup soy sauce 1/4 cup crushed crackers sugar salt cooking oil

Classic Chicken Tinola Recipe with Tanglad, Papaya and Malungay Leaves I am sharing today the Classic Chicken Tinola Recipe with tanglad, papaya and malungay leaves. There are countless versions and ways to cook and prepare Chicken Tinola. You may try this simple version on your next tinola dish. Ingredients: 1 kilo chicken, tinola cut 2-3 thumb size ginger, sliced or cut into strips 1 small size green papaya, cut into wedges 1 bowl malungay leaves 1/2 head garlic, chopped 2 medium size onion, sliced 3 green long chili 2 red hot chili 1 bunch chili leaves/tops 1-2 stalk lemongrass, crushed, tie into a knot 2-3 stalk spring onions or leeks, optional 1-2 tbsp. black peppercorns 1/2 cup fish sauce 1 chicken cube sugar salt cooking oil

Pork Sarciado, Sarciadong Baboy, Kinamatisang Baboy  “To most Pinoy sarciado refers to a fried fish, usually leftover fish, recycled by cooking it with a lot of tomatoes and sometimes with scrambled eggs…  I myself did not know that meat can also be cooked as sarciado until one colleague has cooked a dinner for us, in fact it was one of the few dishes that he can cook because it is so simple that he just throw everything in the sauce pan and simmer it until tender, which he call it kinamatisang baboy.” Ingredients: 1 kilo pork spareribs or any pork meat, pre-boil, reserve broth 3 medium size potatoes, cut into wedges 3 small size carrots, cut into wedges 1 medium size bell pepper, cut into strips, optional 6 pieces medium size tomato, quartered 1/2 head garlic, chopped 2 medium size onions, sliced 3/4 cup green peas 1 tbsp. paprika 2-3 pieces bay leaf 1-2 tbsp. parsley flakes  1/2-1 tbsp. coarsely ground peppercorns 1/2 cup fish sauce 1/4 cup soy sauce, optional 1 tbsp. tomato paste, o

Ginisang Munggo with Pork and Fried Fish, with Green Vegetables I always wanted my ginisang mung beans cooked till the beans are disintegrated to form a thick soup dish. As much as possible I try to remove the bean shells that usually float at the center of the boiling beans by scooping them out. There is no special procedure in cooking this dish, all I had done was used two thumb size ginger and a lot of talbos ng sili and malungay leaves. Other vegetables are eggplant and ampalaya. I always skin the eggplant and thinly slice, the ampalaya is also thinly sliced into strips. Off course, if you have access to malungay leaves, ginisang munngo is best with malungay. Otherwise use spinach. See my other Ginisang Munggo. Ingredients: 1 1/2 cups munggo (mung beans), wash 2 cups diced pork 1 medium size fish, tilapia, sliced, fried 2 medium size tinapa, flaked 1/2 head garlic, chopped 1 medium size onion, sliced 2 medium size tomato, sliced 2 thumb size ginger, cut into strips 1 medium size  a