Overseas Pinoy Cooking

Budget Meal Ginisang Pechay With Tokwa at Tinapa, If Type Mo Ang Tinapa Subokan Mo Ito Budget Meal Ginisang Pechay With Tokwa at Tinapa If Type Mo Ang Tinapa Subokan Mo Ito Ingredients: 2-3 large bundle pechay, chopped, separate stems and leaves 2-3 tokwa blocks, fried, diced 5-6 medium size tinapa, fried, flake of meat, discard skins, bones, head and guts 1-2 medium size onions, chopped 1 tumb size ginger cut into thin strips, optional 2-3 medium size tomatoes, chopped 1 small bunch kinchay chopped 1/4 cup fish sauce. or according to taste salt cooking oil

Inihaw na Pork Chops Marinated with Pinakurat Vinega r Our food recipe video for today is grilled pork chops marinated with pinakurat vinegar. Fresh pork chops were marinated with suka pinakurat, fish sauce for umami flavour and annatto oil for color. For the aromatic ingredients I just used crushed garlic and crushed black peppercorns. For the dip a mixture of suka pinakurat, soy sauce, crushed garlic. chopped onion and some red chilies. Pork Chops Pinakurat Marinade Ingredients Recipe for about 6 medium sized pork chops. 1-2 tbsp. crushed black peppercorns. 1/2 head garlic crushed about 1/4 cup fish sauce or according to taste about 1/3 to 1/2 cup suka pinakurat about 1/3 to 1/2 cup annatto oil *Dissolve the annatto oil with warm cooking oil in a heated pan. Toss and mix the pork chops with the marinade mixture, until all the pork chops are coated. Marinate for at least 15 to 20 minutes. Dipping Sauce Ingredients About 2-4 cloves garlic, crushed 1 medium sized onion, chopped Chopped

30 Minutes Fry Style Chicken Adobo Our recipe video for today is a 30 minute Fry Style Chicken Adobo. The recipe is fairly easy and with minimal basic adobo ingredients. Cooking method is mostly frying, and it is done in about 30 minutes. Please watch the video till the end to see how I cook this innovative adobo dish. Thank you.

Pork Ribs Sinigang sa Batwan, Batwan Powder Ingredients: 3/4-1k pork ribs or any pork cut, boiled rinsed to removed sum 3-4 tablespoon batwan powder, desiccated powdered batwan 2 large gabi or taro root, quartered 4-6 medium size tomatoes quartered 3-5, medium size onions, quartered 1 large bundle, kangkong, separate leaves from the stalks 1 large bundle sigarilyas, cut diagonally crosswise 1 large okra, cut in half diagonally crosswise 2-3 green long chilies 1 bundle spring onions or leeks, cut into 2” lengths 1/3 cup fish sauce salt to taste Other vegetables may be used

Spicy Chicken Curry Pinoy Style Our video recipe for today is Spicy Chicken Curry Pinoy Style Yes Pinoy style, why Pinoy style? We only used readily available locally, except perhaps for the cinnamon bark, most are available even at your “suki sari sari” store. But omit the cinnamon bark if it is not available. As the title suggests the chicken curry is at the spicy side. but do not worry, use less chili flakes or curry powder defending on your . Cooking is straight forward, it is fairly easy, no pre-frying. Just sauté the chicken with the spice ingredients the stew. Please watch the video till the end to see how I made my Spicy Chicken Curry. Thank you. Ingredients: 1 k. chicken cut to serving pieces 4- 6 medium size potato, quartered 1 medium size carrot, cut to wedges 4-6 medium size onions, chipped 2-3 pieces medium size tomatoes, chopped 1/2 head garlic, chopped 1 thumb size ginger, cut into thin strips or grated 1 large red or green bell pepper, cut into strips 3-5 tbsp. cu