Overseas Pinoy Cooking

Kalderetang Buntot ng Baka, Oxtail Kaldereta

noreply@blogger.com (ut-man) — Fri, 27 Jan 2012 09:43:00 +0000

Kalderetang Buntot ng Baka, Oxtail Kaldereta. For those who are looking for an alternative cooking method oxtail besides kare kare, I would like to share my version of oxtail kaldereta. This was the first time I cooked the dish. I did not deviate away from my usual kaldereta cooking method. Now before I go further there are countless versions of kaldereta out there. Each version is defendant on one’s cooking preference, availability of ingredients and the type of meat used, ect.

For my kalderetang buntot ng baka I first pre-boiled the oxtail until just tender this takes 2 to 3 hours, boiling time defend on the quality of the oxtail. I also used Mama Sita’s Kaldereta Mix which was available, now if you have your own kaldereta cooking method go ahead and adopt it to this recipe. Here is the recipe of my Kalderetang Buntot ng Baka, Oxtail Kaldereta.

Ingredients:

1 kilo oxtail cut crosswise into 2” length
4-6 pcs. bay leaf
1/2 tbsp. whole peppercorn
1/2 tbsp. crushed peppercorns
1/2 head garlic, crushed
1/2 head garlic, chopped
2 large size onion, chopped
2-3 medium side potato, quartered
1 large size carrot, peeled, cut into wedges
2 medium size green/red bell pepper, cut into strips
1/2 cup pitted green olives
1 Spanish chorizo, cut diagonally
1 packet Mama Sita Kaldereta Mix
2-3 tbsp. pickled relish
1 small can liver spread
1-2 tsp. chili flakes
1 tbsp. dried parsley flakes
1 cup tomato sauce
1/2 cup grated cheddar cheese
1/4 cup fish sauce
salt to taste
cooking oil

Cooking procedure:

In a large sauce pan put oxtail, 2 to 3 bay leaf, whole peppercorns, crushed garlic and enough water to cover the meat, bring to a boil. Lower heat and let simmer for 2 to 3 hours or until just tender, add more water as necessary.. Remove all scum that rises to the surface. Separate the meat and stock, set aside. In same sauce pan, sauté garlic and onion and onion until fragrant. Add in the oxtail and stir cook for another 2 to 3 minutes. Add in the fish sauce, tomato sauce and continue to stir cook for 3 to 5 minutes. Add 3 to 4 cups of the reserve stock, used water if not enough and kaldereta mix. Add in also the potato, carrot, chorizo, crushed peppercorns, remaining bay leaf, chili flakes, parsley flakes and simmer for 10 to 15 minutes. Add in liver paste, green olive, pickled relish and continue to cook for 2 to 3 minutes or until sauce thickens. Add in bell pepper, cheddar cheese and correct saltines if required. Cook for another 2 to 3 minutes and serve hot with a lot of rice.

Dinuguan with Fried Isaw

noreply@blogger.com (ut-man) — Wed, 18 Jan 2012 12:21:00 +0000

Dinuguan with Fried Isaw. I want to share this Ilokano inspired dinuguan version, dinuguan with fried isaw is almost similar to my crispy dinuguan, fried pork small intestine is used instead of lechon kawali or bagnet.

The crispy fried isaw is served as a topping to the separately cooked dinuguan, it may be pure dinuguan sauce only or a regular dinuguan may be used as a base sauce. Just be aware that the juices from the small intestine is sometimes bitter, this is however most of us Ilokanos prefer. Now for those who do not like it bitter then just rinse the intestine to remove the juices then pre-boil before frying. Should making chicharon bituka or chicharon bulaklak is too much then just buy it already cooked there are a lot of chicharon kiosk in almost all malls in Metro Manila. Here is the recipe of my Dinuguan with Fried Isaw.

Ingredients:

1 kilo pre-boiled and crispy fried pork small intestine
1/2 kilo pre-boiled pork belly, cut into small cubes
1-1 1/2 litres fresh pork blood, strain
1 1/2 head garlic, crushed
1 head garlic, chopped
1 large size onion, chopped
1-2 cups vinegar
1/4 cup soy sauce
1/4 cup fish sauce
3-6 pcs. siling haba
3-5 pcs. bay leaf
2-3 tbsp. oregano flakes
salt
cooking oil

Cooking procedure:

In a sauce pan, sauté garlic and onions until fragrant. Add the pork belly and stir cook for 5 to 10 minutes or until it start to sizzle. Add in the fish sauce, soy sauce and bay leaf, stir cook for another 2 to 3 minutes. Add in the vinegar, lower heat and simmer uncovered for 8 to 10 minutes. Add in the blood and oregano. Simmer and keep stirring for 5 to 10 minutes or until blood is cooked and colour turn to chocolate brown and thickens. Add in the siling haba during the final stages of cooking. Correct saltiness if required. Serve hot with crispy fried small intestines.

Adobong Baby Pusit, Baby Squid Adobo

noreply@blogger.com (ut-man) — Tue, 17 Jan 2012 11:40:00 +0000

Adobong Baby Pusit, Baby Squid Adobo. Smaller squid or baby squid are best cooked adobo. I would suggest however that the innards are thoroughly flushed clean using running water. Do not discard the ink sac, this is the best part of squid adobo. Smaller squid are cooked whole with the head and tentacles in-tack. Cooking procedure is similar to my other adobong pusit recipe. The squids are braised with vinegar, soy sauce and aromatics until tender and most of the liquid have evaporated and turns into sauce consistency, for added flavour some oil is also added. Here is the recipe of my Adobong Baby Pusit, Baby Squid Adobo.

Ingredients:

1 kilo small size squid
1/2 head garlic, crushed
1 small size onion, chopped
1/3 cup vinegar
1/4 cup soy sauce
2 tbsp. peppercorns, crushed
3 pcs. bay leaf
2-3 tbsp. cooking oil
salt

Cooking procedure:

To clean pusit, partially pull out the head and the innards will come out with it. Keep aside ink sack discard entrails. Remove the teeth and keep aside head and tentacles. Remove the membrane from the body and wash out entrails. Final wash squid and drain. In a sauce pan put the squid including the ink sack and the rest of ingredients, add 1 to 1/2 cups of water simmer for 15 minutes or more until it is soft but firm and sauce thickens. Correct saltines if required. Serve hot with lots of rice.

Sardine in Tomato Sauce Omelet

noreply@blogger.com (ut-man) — Sun, 15 Jan 2012 06:31:00 +0000

Sardine in Tomato Sauce Omelet. I would like to share a quick breakfast sardine omelet, it is simple and easy to prepare. I have found that the best substitute for the Pinoy Ligo Sardine in Tomato Sauce is the John West Sardines, the tomato sauce in John West Sardines is similar to the Pinoy sardines but of course the quality of the fish used is much superior.

To make the dish requires no complicated process, just fry the beaten eggs and halfway during the cooking add in the sardines including the tomato sauce to form pizza looking sardine omelet. Here is the recipe on my Sardine in Tomato Sauce Omelet.

Ingredients:

4-6 eggs beaten
1 small (110g) canned sardines in tomato sauce
salt
cooking oil

Cooking procedure:

Heat 2 to 3 tbsp. of cooking oil in a frying pan at low to medium heat. Pour the beaten egg, season with salt to taste and fry for about a minute or until it set slightly. Now arrange the sardines on top of the frying egg side by side and pour over the sauce. Cover the frying pan and set the heat to low and let slow fry for 5 to 8 minutes or until the egg is firm. When done carefully transfer the omelette in a large platter. Serve with garlic fried rice and coffee.

Vivere Skyline Dinner

noreply@blogger.com (ut-man) — Sat, 14 Jan 2012 10:51:00 +0000

Vivere Skyline Dinner. Before I headed back to Australia the family had a change to have Al Fresco Dinner on Top of Alabang literally.The place is the Vivere Skylounge Restaurant and Bar located at the 31st floor of Vivere at the Richville Regency Suites, a 5-star service residence hotel located at Filinvest Alabang across Festival Super Mall.

Vivere at the Richville Regency Suites

Skyway

The Piano Bar

The Vivere Skylounge is an open air restaurant with a breathtaking view of the Laguna Bay and a view of Muntinlupa, Alabang and Paranaque along the Skyway. There is also an infinity pool that seems to be part of the Laguna Bay. It’s is a perfect place for a romantic dinner complete with live piano music.

Entree

Salad

The food choices are International and traditional Pinoy dishes. The food are not the best but they are affordable. I even forget the names of some of the food that we ordered. My attention was more on the great view which certainly impress first time dinners.

Chicken Satay

Adobong Kangkong

Karekare

Salmon and Snapper

Seafood

Pasta

This is a must place to visit when you are in the Filinvest area.

Dinuguan Manok, Chicken Dinuguan

noreply@blogger.com (ut-man) — Fri, 13 Jan 2012 12:35:00 +0000

Dinuguan Manok, Chicken Dinuguan. By change I found frozen cooked chicken blood on the frozen meat section of South Supermarket in Filinvest Alabang. It’s the same supermarket that I usually go when I am looking for some traditional ingredients used in authentic Pinoy dishes. Their frozen meat and fish section is a goldmine of hard to find traditional Pinoy dish ingredients. Ever since I started OPC I wanted to make dinuguan manok using real chicken blood. I was actually planning to buy live chicken until the time I found those frozen chicken blood at South Supermarket. The first time I had dinuguan na manok was decades back during on one of my job assignment in Tabaco, Albay. That was unforgettable dish and was planning to replicate it but I never have a change. Now after all those years I finally cook dinuguan manok.

My version of dinuguan na manok is similar in appearance, the way I remember it of course, the chicken blood sauce was not as smooth compared to pork blood, the reason is chicken blood coagulates easily and firmer similar to a plastic texture. This is my version so cooking method is basically similar to my other pork dinuguan recipes. The resultant dish was really delicious, it may not be visually appealing to most but to dinuguan loving Pinoy it makes one drool. Here is the recipe of my version of Dinuguan Manok, Chicken Dinuguanok.

Ingredients:

1 kilo chicken, cut into serving pieces bone in
2 blocks frozen boiled chicken blood
1/2 head garlic, chopped
1 thumb size ginger, sliced
2 cups vinegar
1/4 cup fish sauce
1/4 cup soy sauce
1 large size onion, chopped
3-5 pcs. long green chili
2-3 pcs. bay leaf
2-3 tbsp. oregano flakes
salt
cooking oil

Cooking procedure:

Dice the chicken blood and place in a blender, add in 1 cup of the vinegar and blitz until smooth, keep aside. In a sauce pan sauté garlic, ginger and onions until fragrant. Stir in the chicken meat and stir cook until color changes to golden brown and it start to render fat. Add in the soy sauce, fish sauce and stir cook for 3 to 5 minutes. Add the remaining vinegar and bay leaf, lower heat and simmer uncovered, add water if necessary for 10 to 15 minutes or until tender and the liquid is reduced to about half. Add in the blended chicken blood and oregano. Simmer and keep stirring for 5 to 10 minutes or until blood is cooked and the sauce is reduced to a thick sauce consistency. Correct saltines if required. Add the long green chili and cook for another 2 to 3 minute. Serve hot with a lot of rice.

Adobong Asparagus

noreply@blogger.com (ut-man) — Thu, 12 Jan 2012 11:33:00 +0000

Adobong Asparagus. Most of the time when we are overseas we are always on the lookout at the vegetable counters of supermarkets for type of vegetables that are appropriate to a Pinoy dish. And most of the time it is not available especially when you are on a place where there are not many Asian residents. We end up substituting our vegetable on our Pinoy dishes or recipe for something similar vegetable and try to innovate.

Below are some Pinoy dishes on the archives where the vegetable ingredients are substituted with similar or alternative vegetable.

Adobong Choy Sum
Adobong Bok Choy
Guinataang Baboy with Artichoke
Guinataang Mungo
Mung Bean Soup with Bacon and Pork Chicharon
Pork and Spinach in Coconut Milk
Ginisang Mushroom and Spinach
Ginisang Bok Choy
Sautéed Hairy Melon

These time I try to substitute my Adobong Kangkong with asparagus, asparagus is readily available and reasonable priced outside Manila or overseas. For this versin of Adobong Asparagus I added generous quantity of pork, for the reason that I wanted it especial. Now if you prefer it without the meat or with just enough to add flavour is fine, perhaps I could make another post of adobong asparagus without the pork. Here is the recipe of my Adobong Asparagus

Ingredients:

2 bunch asparagus, trimmed, cut into 2” lengths, separate the stems
1/4 kilo pork belly, cut into strips
1/2 head garlic, crushed
1 small size onion, chopped
1/4 cup vinegar
1/4 cup soy sauce
1/2 tsp. peppercorns, crushed
cooking oil
salt to taste

Cooking procedure:

In a wok, place the pork and add 1 cup of water bring to a boil and simmer for 10 to 15 minutes or until pork are tender and all the liquid has evaporated and start to render fat. Add more water as necessary. Shift pork at one side and stir-fry garlic until it start to turn to golden brown, add onion and continue to stir fry until translucent, stir in the pork. Pour 1/2 cup of water and add in pepper, soy sauce and vinegar. Bring to boil and simmer for 5 to 8 minutes without stirring. Add in asparagus stems and simmer for 2 to 3 minutes, now add in the rest of the asparagus and continue to stir cook for another 2 to 3 minutes or until the vegetables are just cooked but firm. Correct saltiness if required. Serve hot with a lot of rice.

Salt and Pepper Grilled Squid

noreply@blogger.com (ut-man) — Wed, 11 Jan 2012 11:38:00 +0000

Salt and Pepper Grilled Squid. This my favorite inihaw na pusit version, the squid should be fresh, just seasoned with salt and cracked peppercorns and some kalamansi juice, let stand to marinate for at least 15 minutes before grilling. It is best grilled in hot charcoals but for this recipe I just used my electric grill. For better result I baste the squid with butter in between to add some flavors and to seal in the juices of the squid and avoid being dried up. This is how I normally asked how our order of grilled squid done whenever we dine out on Paluto sa Dampa atmosphere restaurant. Here is the recipe of my Salt and Pepper Grilled Squid.

Ingredients:

1 kilo large squid, about 3 to 4 pieces
1/4 cup melted salted butter
juice from 3-4 pieces kalamansi
1 tbsp. cracked peppercorns
1 tbsp. salt
chopped spring onion for garnish

Cooking procedure:

To clean squid, pull out the head and the innards will come out with it. Discard entrails. Remove the teeth and keep aside head and tentacles. Remove the membrane from the body. Wash out remaining entrails under running water and drain. Dash the squid with salt, cracked peppercorns and the kalamansi juice for 15 minutes to 1 hour before grilling. Grill squid in an electric griller set at max heat for 8 to 10 minutes on each side. Baste squid with butter between. When done slice each squid crosswise, garnish with chopped spring onion and serve with your favourite dipping mixture.

Castañas, Castanas, Roasted Chestnuts

noreply@blogger.com (ut-man) — Tue, 10 Jan 2012 15:18:00 +0000

Castañas, Castanas, Roasted Chestnuts. Roasted chestnut is one food indicator that Christmas is evident . The castanas photos on this post were taken last December 25, 2011, I could have posted it earlier but I wanted to first post dishes for the 2011 Celebration’s Recipe series. This castanas food trip post may be late but it is still relevant as I could still see them sold at Metro Manila’s Sidewalks, Supermarkets and Malls. I though the price would significantly drop down by now, but they have remained or just gone down few pesos per kilo after the Christmas Seasons, perhaps the price will remain till the Chinese New Year.

To those who do not know castanas or chestnuts are come from a chestnut tree. In the Philippines chestnuts are usually roasted in big woks with volcanic stones, the small stones and chestnuts are tossed together in the wok at high heat. The stones acts as heat conductor that evenly cook the chestnuts.

The chestnuts that are sold in the Philippines are the Chinese variety, they have a sweet and nutty flavour, the texture of cooked chestnut is similar to a boiled langka seeds.

Kinunot na Alimasag

noreply@blogger.com (ut-man) — Mon, 09 Jan 2012 11:00:00 +0000

Kinunot na Alimasag. This is the crab version on the Bicolano specialty dish Kinunot na Pagi. To make the dish I used frozen flaked crab meat that is usually available in most supermarkets. Cooking is basically the same with the kinunot na pagi. This is the first time I cooked the dish, there may be some other cooking method of cooking kinunot I hope some of our Bicolano readers will give some feedback on the dish. Here is the recipe of my version of Kinunot na Alimasag.

Ingredients:

1/2 kilo flaked crab meat
2 bundles malunggay leaves, remove from stem
1 thumb size ginger, cut into thin strips
2 cups pure coconut milk
1/2 head garlic, crushed
1 medium size onion, chopped
1-2 pcs. siling labuyo or siling haba, chopped
2-3 pcs. siling haba
1/4 cup vinegar
1-2 pcs. bay leaf
1 tbsp. cracked peppercorn
salt

Cooking procedure:

In a sauce pan pour 1 cup of the coconut milk, add in 1 1/2 to 2 cups of water, add in the peppercorn, bay leaf, garlic, onion and ginger, let boil and simmer stirring constantly to avoid the coconut milk from curdling for about 8 to 10 minutes or until the coconut milk thickens and reduce to half. Now add in the flaked crab meat, vinegar and simmer for another 3 to 5 minutes or until oil start to render, season with salt and to taste. Add the remaining coconut milk, siling labuyo, siling haba and malunggay leaves. Cook for 3 to 5 minutes or until the liquid is reduced to creamy texture. Serve with hot steamed rice.

Dinengdeng with Inihaw na Bangus

noreply@blogger.com (ut-man) — Tue, 03 Jan 2012 01:38:00 +0000

Dinengdeng with Inihaw na Bangus. With the Holiday Celebrations of meat overload dishes are over its time to return to a healthier vegetable and fish dish to start our New Year’s Resolutions, first on the list, to cut down on weight, yes I know this is one of the top New Year’s Resolutions of most of us foodies. For my first post for the year I could not think of a more appropriate vegetable and fish dish than the Ilokano and personal vegetable fish dish favourite, the Dinengdeng with Inihaw na Bangus. With the local pumpkin, kalabasa in bloom, kalabasa florets dominate the medley of seasonal vegetables of my dinengdeng dish topped with whole inihaw na bangus. Here is the recipe of my special Dinengdeng with Inihaw na Bangus.

Ingredients:

1 whole milkfish, grilled
2 bunch pumpkin florets, stamen removed and trimmed
2 bunch alukon florets, trimmed
2 bunch sweet potato kamote tops, trimmed
1 bundle string beans, trimmed, cut into 2” length
1 bundle winged beans, trimmed, cut diagonally
2 pieces patula, peeled, sliced crosswise
2-3 medium size tomatoes, chopped
1 medium size onion, chopped
1 small piece ginger, peeled, crushed
3-5 tbsp. bagoong isda
salt

*any medley of similar vegetables can be used

Cooking procedure:

In a pot bring to a boil 3-4 cups of water. Dilute bagoong na isda in 1 cup of water, strain in a sieve and pour in solution and simmer for 3 to 5 minutes, remove all scams that rises. Add in the ginger, onion and tomato, simmer for 3 to 5 minutes. Add in the string and wing beans and cook for 1 minute. Add in the kamote tops, patula and grilled fish and continue to simmer for 1-2 minutes. Correct saltines if required. Now add in the pumpkin and alukon florets and cook for another 1-2 minutes or until florets are just cooked. Serve immediately.

Overseas Pinoy Cooking 2011 Year End Round Up

noreply@blogger.com (ut-man) — Sun, 01 Jan 2012 13:36:00 +0000

Christmas Light and Sound Show at Ayala Triangle

Another year has passed and it is again time to make the traditional Year End Round Up.

The site is now four years and six months old and has been continuously growing in all terms.

Last year was another successful year for Overseas Pinoy Cooking.

As expected several milestones have been achieved.

The site has surpassed the 2.5 million visitors threshold, as of this writing the total visitors has reached 2,608,131 hits and steadily growing at a rate of more than 1.5 million new visitors per year. The average daily visitors has now reached 5,000 hits per day and has gone as high as 10,000 plus hits per day on Christmas and New Year’s Eves.

The 9 million page views threshold was achieved as early as October 2010 and to this date is now 140,000 page views short to cross the 10 million page views mark, 9,864,849 page views as of this writing. The 18,000 plus daily page views to date, which have reached as high as 27,000 plus page views on New Year’s Eve, has been generating more than enough revenue to keep the site going, enabling us to upgrade our photographic equipment and our computers, thank you very much.

To date, there are now about 650 recipes on the archive, every Pinoy dish has been featured including innovative original dishes from Overseas Pinoy Cooking.

For the first year, Overseas Pinoy Cooking on Facebook has attracted 6,805 LIKES as of this writing, not bad for OPC’s first year on Facebook. We still need to spread the good foods from Overseas Pinoy Cooking, please do invite your Facebook friends to LIKE Overseas Pinoy Cooking on Facebook.

Overseas Pinoy Cooking has started to make Presentation Type YouTube Videos of our more popular dishes and has started publishing several videos on YouTube as early as April last year. If you haven’t watched those YouTube videos, just follow the link below.

http://www.youtube.com/user/utman2011/videos

Now for the year ahead, I hope that Overseas Pinoy Cooking will surpass our growth rate last year. On our part, we promise to continue posting quality Pinoy dishes, expect more innovative dishes.

Now it’s time to thank all of you once again, to all my regular readers, to my fellow foodie friends, and to first time visitors to this blog and to all OPC’s friends and followers on Facebook.

Special thank you to those who have left their reactions and comments, please keep it coming.

Happy New Year to all!

.

Chicken Macaroni Salad with Dried Mango

noreply@blogger.com (ut-man) — Sat, 31 Dec 2011 00:01:00 +0000

Chicken Macaroni Salad with Dried Mango. Do you want a twist to your usual chicken macaroni salad, a version that will surely impress your friends or visitor this coming New Year Celebration? Try this simple twist to the Pinoy chicken macaroni salad. For this 2011 Celebration’s Pinoy salad recipe I made a little twist to my chicken macaroni salad by just adding bits of dried mango. It did not just add flavor and texture to the salad but it also enhance the visual appeal of the relatively whitish chicken macaroni salad. Another twist is I used shell macaroni instead of the usual elbow macaroni this has given a different character from the usual macaroni that you find on most Pinoy Holiday menu. Should you have a special preferred chicken macaroni salad why not try adding some dried mango to it and discover the difference? Here is the recipe of my Chicken Macaroni Salad with Dried Mango.

Ingredients:

1 kilo shell macaroni, cooked as per package instructions

2 470ml bottle Lady’s Choice mayonnaise

1 470ml bottle Lady’s Choice sandwich spread

2 chicken breast, boiled, shredded

1 cup finely diced onion

1 large pack, dried mango, cut into small bits

1 big size carrot, cut into thin strips

3 stalks celery, diced into small pieces

1 cup pineapple tidbits

1/2 cup sweet picked relish

1/2 cup raisins

2 small bottles, cherry quartered

Method:

Combine and mix thoroughly all the ingredients in a big bowl. Chill in a refrigerator until ready to serve.

See other Macaroni Salad recipes:

Chicken Macaroni Salad
Ham and Bacon Macaroni Salad

See other Celebration's Recipe:

2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes
2011 Celebration's Recipes

Purple Seafood Bringhe, Pinoy Arroz Valenciana Style

noreply@blogger.com (ut-man) — Fri, 30 Dec 2011 12:25:00 +0000

Purple Seafood Bringhe, Pinoy Arroz Valenciana Style. It is a family tradition that every Christmas either paella, bringhe, arroz valenciana or any similar rice dish is served on our Noche Buena dinner. For this Christmas I tried to be innovative by playing with the color of this year’s Christmas bringhe dish. Instead of using the regular white glutinous rice for bringhe I used violet glutinous rice commonly called pirurutong, a type of glutinous rice used in puto bumbong. The recipe is basically the same with my seafood bringhe. This would have been better if I have posted it earlier so the anyone who have been looking for something especial for their Noche Buena dinner could have tried it. Never the less if you are really in to something different you could always try it for tommorow’s Buena Noche dinner.

At this point I want to greet everyone a Happy and Prosperous New year!!!

Here is the recipe of my Purple Seafood Bringhe, Pinoy Arroz Valenciana Style.

Ingredients:

1/4 kilo violet glutinous rice
1/2 kilo white glutinous rice
1/4 kilo regular rice
6 pcs. medium size alimasag, crab, trimmed, cut in half
6 pcs. medium size pusit, squid, sliced or cut into serving pieces
1/2 kilo medium size shrimp, trimmed
1/2 kilo tahong, mussels
1 kilo halaan, clams
1 cup bacon, cut into small squares
1 pc. chorizo, sliced, reserved lard
1 cup green peas
2 large size red and green bell pepper, cut into strips
1 cups pure coconut milk
2 thumb size ginger, cut into thin strips
1/2 head garlic, chopped
1 medium size onion, chopped
3-4 pcs. bay leaf
1/2 cup patis, fish sauce
salt
cooking oil
hardboiled eggs, quartered
banana leaf

Cooking procedure:

Wash clams and mussels, place in a container with lid, cover with water and replace lid, let sit for several hours (entire day) to allow the clams and mussels to expel sand and discard sea water, change water frequently and wash and drain. Put the clams and mussels in a large pan, add in 1 cup of water let boil and stirring occasionally until all the shells have open, remove from heat. Separate the clams and mussels from the broth, using a sieve strain broth of scum and sand if any, reserve the broth. Separate and discard the top empty shell and shells that did not open, keep aside. Boil crabs in 1 cup of water until color changes to red, reserve the broth, keep aside. Wash glutinous and regular rice, soak for at least an hour, and keep aside. In a pot heat oil and stir cook chorizo and bacon until crisp, add in garlic, ginger and onion, sauté for 1 to 2 minutes. Add in bay leaf and fish sauce, stir cook for another minute. Add in the drained glutinous and regular rice, stir cook for 2 to 3 minutes or until the oil is infused to the rice. Add the 3 to 4 cups of broth from boiling the seafood and the coconut milk bring to a boil and simmer for 2 to 3 minutes stirring occasionally, add more water if required.

Add in the grabs, shrimp, clams, mussels, squid, bell pepper, raisins and green peas let simmer until most of the liquid is absorbed by the rice. Correct saltines if required. Now transfer the half-cocked rice in a large wok lined with banana leaves.

Flatten the rice into a mound cover with banana leaf then with the lid. Set the stove to the lowest possible setting and steam cook for 60 to 90 minutes. When done serve in a platter garnish with quartered egg.

Special Pansit Palabok with Adobong Pusit

noreply@blogger.com (ut-man) — Fri, 23 Dec 2011 16:44:00 +0000

Special Pansit Palabok with Adobong Pusit. This is a special version of palabok, aside from the usual palabok garnishing I also added some smoked oysters and mussels this has made the palabok really smoky in flavour. For the palabok sauce I also added some shredded crab meat which gives the sauce a lot of texture and of course has significantly improved the flavor. The squid adobo toppings is not new it is usually one of the main toppings of Pansit Malabon.

For my recipe I used small squid for better presentation, larger squid will also do the job but it has to be sliced into rings. The squid adobo has to be cooked dry and really oozing with that black squid ink. For the recipe of the squid adobo just click the link. Pansit palabok is one of the pansit noodle dish that is usually prepared during the Christmas holiday seasons. If you have not decided yet what kind of pansit would you cooked this Christmas why not try it.

Now I would like to take the opportunity to greet every one with a Merry Christmas and Happy Cooking!

Here is the recipe of my Special Pansit Palabok with Adobong Pusit.

Ingredients:

1 kilo thick bihon noodles, cooked as per package instruction

Red sauce
1/2 kilo ground pork
1 block firm tofu, diced
2 cups shrimp broth
2-3 stalk parsley, chopped
1/2 head garlic, chopped
1 1/2 tbsp, annatto powder, diluted in 1/2 cup water
salt and pepper
cooking oil

Palabok
6-8 cup shrimp broth
2 cans shredded crab meat
1 1/2 tbsp, annatto powder, diluted in 1/2 cup water
3/4 cup cornstarch
salt

Garnishing
2 cups small squid adobo
2 cups medium size shrimp, shelled
1 can boiled quail egg, cut in half
1 cup boiled pork belly, sliced
2 cups pork crackling, crack to pieces
2 cups fried tinapa flakes
1 can smoked oysters
1 can smoked mussels
1 head garlic, chopped, fried
1 small bundle spring onion, chopped
kalamansi

Cooking procedure:

For the red sauce: In a saucepan, sauté garlic. Add ground pork and stir cook for 3 to 5 minutes or until meat turns to brown, add tofu, kinchay and annatto water, stir cook for another 3 to 5 minutes. Add shrimp juice and let boil, simmer for 5 to 10 minutes or until most of the liquid has evaporated, season with salt and pepper to taste. Remove from pan and keep aside.
For the palabok: I a sauce pan put shrimp broth, shredded crab meat and annatto water. Bring to a boil and simmer for 1 to 2 minutes. Thicken sauce with cornstarch diluted in 1/2 cup of water. Season with salt to taste. Keep warm and set aside

For the palabok: I a sauce pan put shrimp broth, shredded crab meat and annatto water. Bring to a boil and simmer for 1 to 2 minutes. Thicken sauce with cornstarch diluted in 1/2 cup of water. Season with salt to taste. Keep warm and set aside

To serve: When ready to serve place the cooked bihon noodles in a platter. Top with the palabok sauce, red sauce and garnishing ingredients, serve with lemon.

See other related pansit palabok recipe:

Pancit Malabon
Pansit ng Taga Malabon

See all pansit recipe:

See other Celebration's Recipe:

2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes
2011 Celebration's Recipes

Cheesy Baked Embutido

noreply@blogger.com (ut-man) — Thu, 22 Dec 2011 12:13:00 +0000

Cheesy Baked Embutido. One of the more popular dish cooked by most Pinoy during Christmas is embutido. I have already several versions of embutido and meat loaf recipes in the archives if you are looking for a particular embutido recipe or something different from the usual or traditional embutido. Just click the link on the following list to see the recipes.

Chicken Embutido
Christmas Hardinera
Chicken Meatloaf, Chicken Relleno Style
Meatloaf, Christmas Meatloaf
Rellenong Manok, Chicken Relleno
Special Embutido
Embutido

Our embutido version for this year’s Christmas is Cheesy Baked Embutido. As the name suggest it is loaded with extra cheese and instead of the usual steaming it is cooked in an oven, it is simpler compared to steaming. I suggest that it is served as it is or if you want it seared before serving it is best to sear it before slicing. The extra cheese will quickly caramelise even at low heat when you prefer it served seared or fried, just make sure that you turn or roll every now and then when frying the embutido log. Make sure also that you fry it at low to moderate heat. When slicing use a sharp knife to avoid the embutido slices from crumbling.

Except for the extra cheese the ingredients are basically similar to my other embutido recipes. Another special about this embutido version is I did not used boiled egg or hotdog or any filling. I wanted a solid embutido mixture without the extenders. Here is the recipe of this year’s Christmas embutido simply called Cheesy Baked Embutido.

Ingredients:

1/2 kilo ground pork
1 cup ham cut into strips
2 cans Vienna sausage, chopped
1/2 cup Spanish chorizo, chopped
1 small size carrot, chopped
1 medium size red bell pepper. chopped
1 medium size onion, chopped
1/3 cup raisins, sultana and pineapple
1-1 1/2 cup coarsely grated cheddar cheese
1/2 cup pickled relish
2-3 cloves garlic, finely chopped
3 eggs, beaten
salt and pepper to taste

Cooking procedure:

In a big bowl combine all the ingredients and mix until well blended season with salt and pepper to taste. Divide into four portions, place each portion in a square aluminium foil. Hand roll the aluminium foil with the embutido mixture to form a tightly packed log about 2” in diameter, seal both ends. Arrange the embutido side by side in a baking rack at the center of the oven preheated at 325ᵒF to 350ᵒF and bake for 45 to 60 minutes. When done let it cool and remove the aluminium wrapping. Before serving heat generous amount of oil in a frying pan and sear the embutido on all side. Slice into rings and serve with banana ketchup.

See other Celebration's Recipe:

2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes
2011 Celebration's Recipes

Orange Glazed Ham, Pinoy Style

noreply@blogger.com (ut-man) — Wed, 21 Dec 2011 10:17:00 +0000

Orange Glazed Ham, Pinoy Style. Our company have been traditionally giving away leg hams to every employee every Christmas. Most of us Pinoy are not used to having whole leg ham in our kitchen even myself I find difficulty trying to figure out what to do or how to cook this half leg ham every Christmas. In the end I ended sharing the ham to my neighbours.

Ok this time I tried to cook this big leg ham in an oven and glaze with orange syrup. If you happened to have a leg ham this Christmas you can try it, the result was not so bad. Now if you do not have a leg ham the recipe can also be adapted to smaller hams that we Pinoy are used to other wise try the Pinoy Pineapple Ham recipe in the archieves. Here is the recipe of my Orange Glazed Ham, Pinoy Stype.

Ingredients:

1/2 leg ham about 2 to 3 kilos
3 oranges, sliced thinly
1 liter pulpy orange juice
1/2 cup fresh orange juice
1/2 cup sugar
1/2 tbsp. grated ginger

Cooking procedure:

Cut and remove the rind of the ham by running a small sharp knife under the rind, around the edge of ham. Lift the rind in 1 piece using your fingers to separate the rind and the fat, taking care not to damage the fat leaving a uniform fat thickness. Score, cut slit the fat to form a diamond pattern. Place ham in a large roasting pan and keep aside. Combine the fresh and pulpy orange juice, sugar and ginger in a small saucepan.

Add in the sliced oranges and bring to a boil over medium heat and simmer for 3 to 5 minutes. Remove the oranges and keep aside. Now continue to simmer for another 10 to 15 minutes or until the glaze start to thicken, stirring occasionally. Brush some glaze over ham and place in oven preheated to 180ᵒ C, bake for about 45 to 60 minutes, brushing with the orange glaze every 10 minutes. Now increase the oven temperature to 200ᵒC and continue to cook for another 15 to 20 minutes, brushing with the glace every 5 minutes or until ham caramelise. During the final 5 minutes of cooking arrange the sliced oranges on top of the ham. When done remove from oven. Serve hot or cold in slices.

See other Celebration's Recipe

2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes
2011 Celebration's Recipes

Vegetarian Mixed Pansit Guisado. Stirfried Vegtable Noodles

noreply@blogger.com (ut-man) — Tue, 20 Dec 2011 10:01:00 +0000

Vegetarian Mixed Pansit Guisado. Stirfried Vegtable Noodles. Pansit guisado or stirfried noodles is one of the more common dish cooked during the Christmas Holidays or any other similar celebrations. There are countless versions of the Pinoy pansit dish, everyone has their own special cooking method of pansit guisado. Versions usually defend on one’s preference which is basically depends on locality, family recipes, availability of ingredients, ect. We at Overseas Pinoy Cooking has in fact has significant number of recipes of pansit in our archives. Click the following link below should you are looking for some particular pansit dish.

Seafood Hokien Noodles Stirfry
Egg Noodles with Mushroom
Bam-e, Pansit Bisaya
Pansit Guisado (Bihon, Canton and Mixed)
Pansit Bihon Seafood
Pansit Lucban Hab-hab
Pansit Miki Guisado
Pansit Sotanghon with Togue Guisado
Pinoy Style Pad Thai
Guinisang Pansit Bihon with Upo
Seafood Pansit Canton
Quick Stirfried Bihon
Crab with Sotanghon in Black Bean Sauce
Pancit Bato, Pansit Bicol
Pancit Canton and Bihon with Beef and Broccoli
Pinoy Style Char Kuey Teow
La Paz Batchoy, Pansit Batchoy Mami
Vigan Miki

Now if you are looking for all vegetables pansit dish I would like to share my simple version of an all vegetables stirfried mixed noodles. Instead of the usual meat and seafood ingredients I just used fried firm tofu and three kinds of mushrooms. For added flavors I used vegetable stock. You can buy those vegetable stock in cans or tetra packing at your favorite supermarket or make your own if you have time. As an alternative you may also use vegetable cubes. Now here is the recipe of my Vegetarian Mixed Pansit Guisado. Stirfried Vegtable Noodles.

Ingredients:

1/2 kilo canton noddles
1/2 kilo bihon noddles, soaked in warm water
1 small block firm tofu, cut into rectangles, fried and cut into strips

100 grams button mushroom, sliced

100 grams shitake mushroom, sliced

50 grams black fungi, cut into pieces

1 small stalk celery, sliced
1/4 small cabbage, shredded
1 small packet snow peas, trimmed
1 small bundle, green beans, trimmed, cut diagonally
1 small size carrot, peeled, sliced cross wised
1 small size onion chopped
1/2 head garlic, chopped
1/2 cup soy sauce
2-3 tbsp. fish sauce
3-4 cups vegetable stock
2 tbsp. oyster sauce
salt and pepper
salt and pepper
peanut cooking oil

Cooking procedure:

In a wok stir fry garlic until browned, add in onion and continue to stir cook for about 1 minute. Add in the mushrooms and stir fry for 1 to 2 minutes. Now add in the vegetables and stir fry for another 2 to 3 minutes or until just half cooked, remove from wok and keep aside. Heat the same wok and add the vegetable stock, soy sauce, fish sauce and oyster sauce, let boil and simmer for about 1 minute. Add in the canton noodles stir cook for 2 to 3 minutes or until soft, add in the bihon noodles and continue to stir cook for another 2 to 3 minutes, add more water as necessary. Season with salt and pepper to taste. When done add in the fried tufo and stir cooked vegetables stir cook for a minute and serve immediately.

See other Celebration's Recipe

2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes
2011 Celebration's Recipes

Crispy Tenga, Tengaling

noreply@blogger.com (ut-man) — Sat, 17 Dec 2011 06:10:00 +0000

Crispy Tenga, Tengaling. Need some special pulutan for this coming Christmas celebrations, try tengaling. Crispy tenga is an alternative pulutan to the more difficult to cook Crispy Pata. Both dish are not easy to fry however frying pork ear is more controllable since the pork ear pieces are fried in batches. Again I have to warn you that during frying expect a lot of oil splashing. Cooking crispy tenga is similar to cooking crispy pata. The pork ears are pre-boiled before cooking with similar ingredients to crispy pata. The pork ears could either be cut into desired sizes before or after boiling, however I recommend that it is to be cut before boiling for even cooking.

The boiled pork ears are then chilled before frying for crispier results but if you really want a super crispy tenga then the pork ears are double fried. Similar to my Vigan Bagnet the pork ears are fried two times on the first frying the pork ear are allowed to cool then chilled then when ready to serve the fried ears are again deep fried. Crispy tenga is best serve with vinegar, garlic and chili dip; and of course your favorite drink. Here is the recipe of my Crispy Tenga, Tengaling.

Ingredients:

1 1/2 kilo pork ear, thoroughly remove hair, cut into 2” square
1 small can Sprite or 7-up
1 whole garlic
1 tbsp. peppercorns
3 tbsp. salt
3 bay leaves
1 tbsp. soy sauce
cooking oil for frying

Cooking procedure:

Wash pork ear and place in a big pot. Add Sprite or 7-up and enough water to cover the pork ears. Add 2 tbsp. salt, peppercorns, garlic, bay leaves and soy sauce. Cover and bring to a boil, simmer for 30 to 45 minutes or until tender. Remove all scum that rises. Remove pork ear from the pot and place in a colander and let sit for a while so the liquid will drain. Chill in a refrigerator for about 15 to 30 minutes. In a deep pan heat enough cooking oil and deep fry the pork ears in batches for 5 to 10 minutes or until golden brown. Drain on paper towels, allow to cool completely or chill in a refrigerator for 15 to 30 minutes or until ready to re-fry. Reheat the same oil on the deep pan over moderate heat deep fry the pork ears once more for 10 to 15 minutes or until crisp and blisters appear on the skin. Drain on paper towels. Serve immediately with vinegar, garlic and chili dip.

See other Celebration's Recipe
2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes
2011 Celebration's Recipes

Baked Slipper Lobster with Garlic and Cheese

noreply@blogger.com (ut-man) — Fri, 16 Dec 2011 07:47:00 +0000

Baked Slipper Lobster with Garlic and Cheese. I have included this dish as one of the Christmas dish on our 2011 Celebration’s recipes since the recipe main ingredients could be adapted to use large prawns or shrimp instead of the pitik or slipper lobster which may not be readily available. This is my second recipe of slipper lobster, I have previously cooked the slipper lobster with the usual guinataang, click the link to see the recipe of the Guinataang Pitik, Slipper Lobsters on the archives.

Baked Slipper Lobster with Garlic and Cheese cooking method is the same with Baked Tahong. The lobsters are cut in half the bake at different stage with butter garlic and cheese. As I said you can use prawn or shrimp with this recipe, the result should be similar with the lobster. Here is the recipe of my Baked Slipper Lobster with Garlic and Cheese.

Ingredients:

2 large size slipper lobster, cleaned
2 cups grated cheddar cheese
1/2 cup grated salted butter
3-4 tbsp. minced garlic
1/2 lemon

Cooking procedure:

Split cut the lobster including the shell in half, length wise with a big knife. Arrange the lobsters side by side in a baking dish with the meat facing up, drizzle with the juice from the lemon.

Evenly top the lobster halves with garlic, then with the grated butter.

Place in an oven preheated to 400°F. Bake for 3 to 5 minutes.

Now top the lobster with the grated cheese and continue to bake for another 5 to 10 minutes or until the cheese start to change to yellow brown in color. Remove from oven and arrange the lobster in a platter. Drizzle the juices that are collected from the baking dish and serve.

See other Celebration's Recipe
2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes
2011 Celebration's Recipes

Vegetable Chopsuey, Vegetarian Chop Suey

noreply@blogger.com (ut-man) — Tue, 13 Dec 2011 09:56:00 +0000

Vegetable Chopsuey, Vegetarian Chop Suey. I have included this all vegetable chop suey on our 2011 Celebration’s recipe for the reason that most likely everyone will be cooking meat for their Noche Buena or Buena Noche celebrations. A 100% vegetable dish would be good to break the expected meat dishes that you are planning to cook this coming Holiday Seasons. My version of Vegetable Chopsuey is made up of medley of vegetables and flavored with three kinds of fresh mushrooms. The mushrooms will give the required flavor for an all vegetable chopsuey. Now if you prefer your chop suey with meat or looking for other version of chopsuey see other chopsuey recipes on our archives.

Soupy Chopsuey
Chopsuey
Pinoy Buko Chopsuey
Oriental Chopsuey

Here is the recipe of my version of an all Vegetable Chopsuey, Vegetarian Chop Suey.

Ingredients:

100 grams button mushroom, sliced
100 grams shitake mushroom, sliced
50 grams black fungi, cut into pieces
1 small packet snow peas, trimmed
1 small bundle, green beans, trimmed, cut diagonally
1 large stalk celery, sliced cross wised
1 medium size carrot, peeled, sliced cross wised
1 big size sayote, peeled, sliced
1/2 small sice cabbage, cut into pieces
1 medium size red bell pepper, cut into large strips
2 small size onion, quartered
2-3 cloves garlic, chopped
1/2 cup vegetable stock
1/4 cup cornstrach
2-3 tbsp. fish sauce
salt and pepper
peanut cooking oil

Other similar vegetables maybe used.

Cooking procedure:

Heat a large wok until it start to smoke, add in 2 to 3 tbsp. cooking oil then stir in the garlic until fragrant. Add in the onions and stir cook for a few seconds. Add in the mushrooms and stir cook for 1 to 2 minutes. Add in the fish sauce, sayote, carrots, green beans, and snow peas and continue to stir cook for 1 to 2 minutes. Add in the vegetable stock or 1/2 cup of water.

Cover and let simmer for 1 to 2 minutes. Season with salt and pepper to taste. Now add in the rest of the vegetables and stir cook for 2 to 3 minutes. Thicken sauce with the cornstarch diluted in 1/4 cup of water, stir cook for another half a minute or until sauce has thickened. Serve hot.

See other Celebration's Recipe
2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes
2011 Celebration's Recipes

Roast Pork Belly, Balamban Liempo Style

noreply@blogger.com (ut-man) — Sun, 11 Dec 2011 05:41:00 +0000

Roast Pork Belly, Balamban Liempo Style. This is my first entry for the 2011 Celebration Recipes series. Traditionally Overseas Pinoy Cooking offers suggested dishes for your coming Christmas celebration. The series aims to help you choice what dish would you want to have these coming Holiday Seasons. This year is the 4th year now of the celebration recipes series, each year I have tried to post new recipes so that you can always browse the Celebration Recipes archives of previous years should you are looking for a traditional Christmas Recipes that have been previously published. Now here is my first entry for this year's Celebration Recipes series.

Balamban Liempo as the name connote originated in Balamban one of the town located along the western coast of Cebu. Several entrepreneurs have brought the Balamban Liempo outside of Balamban and has become one of the must eat food when you are in Cebu City.

Today I would like to share my version of this increasingly popular lechon liempo. To make the dish of course I have tried to re-create the green staffing that made this roast pork belly popular. For the stuffing ingredients of my version I used chopped large spring onions, chopped chives, chopped lemongrass, some chili flakes, chopped garlic, salt and pepper to taste. Cooking is basically similar to my other oven roasted pork belly Lechon sa Oven. If you own an electric oven with top grill that would be perfect. Now do not worry if you do not have one you can still roast your Balamban Liempo using a regular gas or electric oven all you have to do is be mindful of your roasting time and temperatures, you’d probably have adjust your oven temperatures and turn the roasting pork more often. The pork belly has to be roasted in 2 procedures. During the first half of roasting the pork belly is roasted while it is in the roasting pan I used glass. This will allow the juices together with the aromatics cook the meat, remember you have to use top and bottom grill of the oven. Halfway the pork belly is removed from the pan and let grill on the middle of the oven. You can also use you’re your turbo broiler if you have one, again just be mindful of your temperatures and timings.Now I wish a have an oven with rotisserie then we would not have to do the above complicated roasting method. Okey here is the recipe of my Roast Pork Belly Balamban Liempo Style.

Ingredients:

1/2 kilo pork belly
garlic powder
salt and pepper

For the filling

1 small bundle large spring onions, chopped
1 stalk lemon grass, chopped
1 small bundle chives, chopped
3-4 cloves garlic, chopped
black pepper powder
chili flakes
salt

For the baste

3 tablespoon oil
1 tablespoon soy sauce.

Cooking procedure:

Make an incision in the middle of the pork belly to form a pocket for the fillings. Rub the pork belly with garlic powder, salt and pepper, let stand in the refrigerator and marinate for a least 1 hour or more. Mix and blend all the filling ingredients, and put it inside the belly pocket, keep aside. Preheat oven to 300°F to 350°F using the top and bottom heating element. In a roasting pan with the same size with the pork belly place the pork belly with the skin on top. Drizzle the pork belly skin with soy sauce and rub to evenly coat.

Place the roasting pan in the pre-heated oven and roast for 1 to 1 1/2hours. Occasionally brush the skin with the oil and soy sauce baste mixture. Adjust, lower the temperature if the skin is drying or cooking to fast. Now remove the pork belly from the baking pan and place in the middle of the oven in a rack, continue to roast for another 20 to 30 minutes. Increase the oven temperature to 400°F to 450°F during the last 10 to 15 minutes of cooking or until reddish in color and the skin should be crisp at this stage. Remove from oven and cover the roasting pan with aluminium foil and let rest for 10 to 15 minutes. Cut into serving pieces and serve with your choice pinakurat vinegar dipping sauce.

Guinataang Pagi, Stingray in Coconut Milk

noreply@blogger.com (ut-man) — Sat, 10 Dec 2011 00:04:00 +0000

Guinataang Pagi, Stingray in Coconut Milk. This is an alternative to the popular stingray in coconut milk recipe Kinunot na Pagi. My version of guinataang na pagi is similar to the cooking method of guinataang hito. While kinunot na pagi is made up of shredded stingray meat and moringa leaves, my guinataang pagi is made up of stingray cut into serving pieces with turmeric powder which gives the dish a yellow tint. Stingrays are usually cheap at this part of the world for the reason that it is not as popular compared to other Asian countries like the Philippines. However they do not come every day on the fish market, they are not even sold in supermarkets here. Other than that stingrays are really great dish if prepared and cooked properly. Here is the recipe of my Guinataang Pagi, Stingray in Coconut Milk.

Ingredients:

1/2 kilo pagi, stingray wings about 2 pcs.
1/2 head garlic, chopped
1 thumb size ginger cut into thin slices
1/4 cup vinegar
1 medium size onion, quartered
1 tbsp. cracked black pepper
1 can coconut milk cream
2-3 red and green long chilli
2-3 pcs. bay leaf
1 stalk lemongrass, trimmed, crushed
1/2 tsp. turmeric powder
cooking oil
salt

Cooking procedure:

Rub the stingray skins with salt. Wash fish thoroughly drain and cut into serving pieces. In a sauce pan put garlic, onion and ginger at the bottom. Add in the stingray and add about 1 cup of water, half of the coconut cream, vinegar, bay leaf, lemongrass and black pepper. Season with salt to taste. Cover and simmer in a medium heat for 10 to 15 minutes, add remaining coconut cream, chili and turmeric powder, and simmer for another 10 to 15 minutes or until liquid is reduce to thick consistency but not dry. Serve hot with a lot of rice.

See other related guinataan isda recipe;

Guinataang Tulingan with Kamias
Paksiw sa Gata, Guinataang Tulingan
Guinataang Galungong with Pechay
Guinataang Tilapia at Pechay
Kinunot na Pagi
Sinanglay na Tilapia
Sinanglay na Barramundi
Guinataang Asuhos

Crunchy Ensaladang Pipino

noreply@blogger.com (ut-man) — Fri, 09 Dec 2011 10:31:00 +0000

Crunchy Ensaladang Pipino. I have to post this, I know this salad is down to earth easy to prepare any one can make it. Ensaladang pipino is one of the favorite of most vegetable loving Ilokanos. It is usually served as starters or pampagana, it is also served as pulutan. Personally I want my pepino crunchy contrary to most of the ensaladang pipino recipe that I have seen in the net, were the sliced cucumbers are let to soak in vinegar and left in the refrigerator to chill. With this preparation method the cucumber slices will become soft saggy and lumpy by the time it is chilled, most of the water from the cucumber slices would have also rendered. So what is the difference of my version of ensaladang pipino? Here is the recipe on how I made my Crunchy Ensaladang Pipino.

Ingredients:

2 medium size cucumber
1/8 tsp. black or white pepper powder
1/3 cup vinegar
1 tsp. salt
1/2-1 tsp. sugar (optional)

Method:

Chill the whole cucumbers in the refrigerator 10 to 15 minutes. In a big bowl start mixing the vinegar salt, sugar and powdered pepper, correct vinaigrette ingredient quantity as per taste if required, keep aside. Then peel the cucumbers, removing the skin as thin as possible. Cut crosswise into thin slices. Toss in the sliced cucumbers in the bowl of vinaigrette. Serve immediately while the sliced cucumbers are still crunchy.

Vegetables and Tofu with Black Bean Sauce

noreply@blogger.com (ut-man) — Thu, 08 Dec 2011 07:25:00 +0000

Vegetables and Tofu with Black Bean Sauce. This vegetarian dish was inspired by a dish that I had in one of the local Chinese restaurant when I was in Melbourne. The dish was called Budda’s Hotpot a vegetarian dish made up of a medley of vegetables and fried tofu in a thick black bean sauce serve in a hotpot. The sauce was really tasty given the fact that the dish was vegetarian, this probably generous amount of sodium glutamate was used, which is a common practise in most Chinese restaurants. Of course for my version I would not use sodium glutamate or Vetsin as we Pinoy call it. I would just rely on the flavours of the black bean sauce that I used therefore it is important to use a good quality black bean sauce. To really enhance the flavours I used shitake mushroom and oyster mushroom two of my favourite type of mushroom. In addition I used baby bok choy which is readily available here. Again you may use any combination of similar type of vegetables that are available in your location. Here is the recipe of my Vegetables and Tofu with Black Bean Sauce.

Ingredients:

1 piece big block tofu, sliced into thin rectangles, fried
150 grams shitake mushroom, sliced
150 grad oyster mushroom, sliced
1 small bundle baby bok choy, trimmed cut into serving pieces
1 medium size bell pepper, cut into big strips
2 pieces red and green long chili, sliced (optional or reduce quantity)
2-4 stalked leeks or large spring onion, cut diagonally
1/2 cup black bean sauce
1/4 cup oyster sauce
2-3 cloves garlic, chopped
1/2 thumb size ginger cut into thin strips
2 medium size onions, quartered
1-2 tsp. sugar
1/4 cup cornstarch
salt
cooking oil

Cooking procedure:

Heat wok at high heat, when it starts to smoke ad in the garlic and ginger and quickly stir cook until fragrant. Add in the onion and mushrooms, continue to stir cook for about half a minute. Add in the fried tofu, the rest of the vegetables and stir cook for about 1 minute. Add in the black bean sauce, oyster sauce, sugar and about 1 1/2 to 2 cups of water, continue to stir cook for about 3 to 5 minutes or until the vegetables are just cooked. Correct saltiness and sweetness if required. Now thicken sauce with cornstrach diluted I 1/4 cup of water, cook for another minute or until the sauce has thickened. Serve immediately.