Overseas Pinoy Cooking

Tokwa’t Talong is our vegetarian version of Pinoy’s firm tofu dishTokwa’t Baboy. Tokwa’t Talong is the latest version of our Tokwa’t… series. Below are the list of versions that we have posted in the past.

Crispy Tokwa’t Baboy
Tokwa't Baboy, Pork and Tofu
Tokwa't Isda, Fish and Tofu
Tokwa't Baka, Beef and Tofu
Tokwa’t Manok
Tokwa’t Pinakurat

Using fried eggplant as an alternative to the pork in Tokwa’t Baboy is the best option. Fried eggplant is a regular Pinoy vegetable side dish, usually served during breakfast with the Pinoy fried rice. Similar to fried firm tofu the fried eggplant goes very well with vinegar soy sauce dressing or dip.

Making the dish is fairly easy, it is basically similar to all our Tokwa’t… recipes. Just cut any eggplant into large cube and fry until color starts to turn to golden drown. The fried eggplant is then tossed with the fried firm tofu and the special vinegar soy sauce dressing with chopped garlic, onion and some chilies.

Here is the recipe of my Tokwa’t Talong.

Ingredients:

2 large size eggplant, trimmed, cut into large cube
1 big block firm tofu, cut into rectangular blocks
1 small size onion, coarsely chopped
2-3 cloves garlic, chopped
1-2 red and green chili, sliced crosswise
1/2 cup vinegar
1/2 cup soy sauce
1 tsp. sugar
cooking oil

Cooking procedure:

In pour vinegar and soy sauce, mix in the onion, garlic, sugar and chili, set aside until ready to serve. In a deep frying pan fry the eggplant in batches for 2 to 3 minutes until crisp side turned to golden brown, keep aside. Using the same deep frying pan fry the tofu in batches for 2 to 3 minutes each side or until crisp, drain excess oil, keep aside until ready to serve. To serve chop the tofu into cubes, place in a serving bowl with the fried eggplant and pour over the vinegar soy sauce with the onion and garlic mixture, toss to mix.

Pinoy Pork Curry. Most Pinoy are intimidated by curry dishes, curry to most means super spicy hot. To those who love curry there is a tuned down version with the use of very minimal curry powder the Pinoy Curry. Check out some of our OPC version of Pinoy curry that we have already posted below.

Pinoy Beef Curry
Pinoy Fish Curry with Kalabasa
Seafood and Vegetable Green Curry
Thai Green Chicken Curry, Pinoy Style
Chicken Curry with Bamboo Shoots
Pinoy Chicken Curry
Pinoy Chicken & Pork Curry

Today I would like to share a pork version of the Pinoy curry. The recipe use pork strips with some vegetables and potatoes. Cooking is basically the same with my other Pinoy curry dishes.

Here is the recipe of my version of Pinoy Pork Curry, enjoy.

Ingredients:

1 medium size pork loin, cut into large strips
1/2 head garlic,peeled, crushed, chopped
1 large size onion, peeled, chopped
2 thumb size ginger, skinned, cut into thin strips
2 medium size potato, skinned, cut into wedges
1 large size carrot, skinned, cut into wedges
2 small size red and green bell pepper, cut into strips
2 pieces red and green chili chopped
1 big can coconut cream
1 bunch snow peas, trimmed
1 bunch green beans, trimmed
1/4 cup fish sauce
1-2 tbsp. yellow curry powder
1/2 tsp. turmeric powder
1-2 tsp. sugar
1/2 tsp. ground peppercorns
1/4 cup cornstrach
salt
cooking oil

Cooking procedure:

In a sauce pan sauté garlic, ginger and onion until fragrant. Stir in the pork and stir cook for 2 to 3 minutes. Add in fish sauce and stir cook for another 2 to 3 minutes. Add in the ground peppercorn, 1/2 part of the coconut cream and 1 to 1 1/2 cups of water, bring to a boil and simmer for 10 to 15 minutes, stirring once in a while. Now add in the curry powder, the turmeric, the remaining coconut milk, potato, carrot and sugar, continue to simmer for 5 to 8 minutes or until the potatoes are just cooked. Correct saltines if required. Add in the green beans, snow peas and chili, cook for minute, then thicken sauce with cornstarch diluted in 1/4 cup of water, continue to cook for a minute. Add in the bell pepper and cook for another half a minute or so. Serve immediately with a lot of rice.

Chicken Liver, Bistek Style. The best method of cooking chicken liver is either Adobo or Bistek Tagalog style. For today I want to share my version of Chicken Live,r Bistek Style. There is no special about it just that the liver should be marinated, the marinade is discarded after use, I do not re-use the marinade of my liver Bistek. For the sauce I just add fresh soy sauce and kalamansi. Buy the freshest chicken liver. Cooking is fairly simple, it is basically similar to my other Bistek dishes. Click the link list below to find out our other Bistek recipes.

Beef Sirloin Steak, Bistek Style
Pork Loin Steak, Bistek Style
Bistek Bulalo with Pineapple
Bangus Bistek Tagalog
Mushroom and Tofu, Pinoy Bistek Style
Liver Bistek
Pork Bistek
Tanguige Bistek Tagalog
Bangus Belly Bistek Tagalog
Bistek Stir Fry
Bistek Bulalo
Bistek

Here is the recipe of my version of Chicken Liver, Bistek Style, enjoy

Ingredients:

1/2 kilo chicken liver, cut in halves
2 medium size onion, peeled, sliced into rings
1/2 head garlic, peeled, crushed, chopped
1 cup soy sauce
1/3 cup kalamansi juice
1 tsp. peppercorn, crushed
cooking oil

Chicken Liver, Bistek Style - Cooking Procedure

Cooking procedure:

Marinate chicken liver in a mixture of half of the soy sauce, half of the kalamansi juice, garlic and peppercorns for at least 15 minutes. Remove pork liver from the marinade and set aside, discard the marinade. In a wok heat a tablespoon of cooking oil and stir fry onions until translucent remove from wok and set aside. In same wok heat 3 to 4 tbsp. of oil and fry chicken liver batches for 2 to 3 minutes or until color changes to golden brown. Using the same wok add return the fried chicken liver and add in the remaining soy sauce, remaining kalamansi juice and 1/2 cup of water into the wok, bring to a boil. Simmer for 2 to 3 minutes or until sauce is reduced to half and has turn into an oily sauce. Add in onions and continue to cook for a minute. Serve with a lot of rice.

Special Lamb Kalderata. This is one of my special version of kaldereta. Lamb is always available on most Australian supermarkets. Most Pinoy here usually cook lamb fried or grilled on the barbeque. But today I chose to cook lamb to kaldereta, Lamb Kalderata is as good as goat kaldereta if cooked right. I usually marinate the lamb or goat meat with vinegar to remove reduced the gamey aroma of the meat. However be careful with the use of vinegar you do not want a sourly kalderata, remember to drain properly the vinegar marinade before searing the lamb.

Here is the recipe of my Special Lamb Kalderata.

Ingredients:

1 kilo lamb meat cut to serving pieces
1 big can Reno liver spread
1/2 cup sliced Spanish chorizo
2 pcs. medium sized red and green bell pepper, deseeded, cut into strips
2-3 medium size potato, peeled, cut into small wedges
1 medium size carrot, peeled, cut into small wedges
1 cup pitted green olives
2 large size onion, chopped
1/2 head large size garlic, chopped
3 pcs. whole sweet gherkins, sliced crosswise
1/3 cup sweet pickled relish
2 cups grated cheddar cheese
1 tbsp. Worcestershire sauce
2 tbsp. smooth peanut butter
1 cup tomato sauce
1/4 cup soy sauce
1/4 cup fish sauce
1/4 cup vinegar
2-3 tbsp. margarine or butter
3-5 pcs. bay leaf
1-3 tbsp. chili flakes
1 tbsp. ground pepper peppercorns
pepper
salt
cooking oil

Cooking procedure:

Marinate the lamb with the vinegar, Worcestershire sauce, a dash of salt and pepper for 5 to 10 minutes. Drain marinade and fry the lamb until color changes to light brown and seared in batches, keep aside. In a saucepan, stir cook the Spanish chorizo for about 1 to 2 minutes then ad in the garlic and onion and continue to stir fry until fragrant. Add the lamb and continue to stir cook for a minute. Add in the fish sauce and soy sauce, tomato sauce, pickled relish and stir cook for 3 to 5 minutes. Add in about 1 to 1 1/2 cups of water, then the ground peppercorns and bay leaf simmer for 20 to 30 minutes, then add in the potatoes and carrots and continue to cook for 8 to 10 minutes or until the lamb and potatoes are tender and just enough sauce remains. Add more water as necessary. Add in the peanut butter, liver spread, gherkins, green olive and cook for 3 to 5 minutes or until liquid has turned to an oily sauce. Add in the bell pepper, cheddar cheese and season with salt to taste and cook for another 2 to 3 minute, serve hot.

See other kaldereta recipes:

Kalderetang Giniling na Baka, Ground Beef Kaldereta
Special Chicken Kaldereta
Special Pork Kaldereta
Lamb Kaldereta, Batangas Kaldereta Style
Black Angus Beef Kaldereta
Kalderet
ang Buntot ng Baka, Oxtail Kaldereta
Kalderetang Turkey Wings
Kalderetang Bangus
Kalderetang Kambing, Traditional Kaldereta
Kalderetang Batangas
Pork Caldereta, Kalderetang Baboy
Special Beef Caldereta
Kalderetang Manok, Chicken Caldereta
Kalderetang Baka
Kalderetang Kambing
Beef Meatballs Kaldereta
Kalderetang Bangus

Oxtail Lugaw. Lugaw is one of the more popular Pinoy street food. When I was younger I used to have a bowl of lugaw on the streets of Baclaran in Paranaque before I head home from school and from work when I was starting to work, I used to leave in Tambo. The street food lugaw that was served on street vendors was made up of boiled rice adulterated with, I suspect starch to make it creamy and nutty. For color the street vendors usually use dilaw, kasubha or kagasubha florets, it is the cheap local version of saffron. The beef meat was mostly made up of beef fats and tendons from scrap beef bones, fish sauce and ground pepper for seasoning, you may crush some red hot chili if you want it spicy hot. I could not complain it was very cheap you get what you paid for. It may not be the best tasting beef lugaw, but sure it will satisfy your hunger and can fill an empty stomach.

In contrast, today I would like to share a proper beef lugaw using oxtail, oxtail has everything for a perfect beef lugaw. It has fats and tendons, it is meaty and rich with beef taste from the bones. For the rice I use equal parts of ordinary rice and glutinous rice. For seasoning I still use fish sauce and ground pepper, for color I used luyang dilaw or turmeric, saffron is just too expensive. Instead of dropping the boiled oxtail on the boiled rice, I have to sauté the rice with ginger, garlic and some onions.

Here is the recipe of my Oxtail Lugaw.

Ingredients:

1 kilo oxtail, cut into 2” lengths, pre-boiled till tender, reserve broth
2 cups of rice
1 cup glutinous rice
1/2 head garlic, crushed
1 thumb size, ginger, skinned, sliced
1 head garlic, peeled, crushed, chopped
1 medium size onion, peeled, chopped
2-3 thumb size ginger, skinned, cut into strips
1 small bunch, spring onion
1/2 cup fish sauce
1-2 tsp. turmeric powder
salt and pepper
cooking oil

Cooking procedure:

Wash glutinous rice and regular rice, keep aside. Wash the oxtail and place in a large sauce pan add in water up to about 2” over the meat. Add in the crushed garlic and sliced ginger, bring to a boil and slow cook for 1 to 2 hours or until the meat are tender and add more water as necessary. Remove scum that rises. Separate the meat and from the broth. Using a sieve filter out and discard all residue from the broth. Using the same sauce pan stir fry the chopped garlic until light brown, remove half of the fried garlic from the pan and keep aside. Stir in the ginger and onion and sauté for about half a minute. Add in the boiled oxtail fish sauce and some pepper, stir cook for 1 to 2 minutes then add in the glutinous rice and regular rice, stir cook for another 2 to 3 minutes, then add in the reserved broth. Continue to stir cook for another 2 to 3 minutes until all the juices are absorbed by the rice. Now add enough water, bring to a boil and simmer for 30 to 35 minutes or until rice start to disintegrate and form a thick rice soup add more water as necessary. Add in turmeric powder and season with salt and pepper to taste, cook for another 2 to 3 minutes. Serve garnished with chopped spring onion and fried garlic and with lemon or kalamansi.

See other lugaw recipe:

Lugaw, Beef Cheeks and Tripe Combination
Beef Cheeks Lugaw
Chicken Arroz Caldo with Bacon
Goto, Beef Tripe Lugaw
Arroz Caldo
Seafood Lugaw
Special Lugaw, Special Pinoy Congee

Vegetarian Menudo, Tofu Menudo. For those who are looking for the vegetable version of menudo, here is my version. Menudo is a Pinoy dish rich in flavors and textures, for that reason it is difficult to replicate it into a vegetarian version. Obviously the meat, the fats and the essential liver ingredients are missing. Not unless you have access to textured and flavored vegetable protein vegetarian substitute is used, may be a vegetarian menudo may come close.

But most do not have access or have no clue what is TVP is. Instead for our version of Vegetarian Menudo we used firm tofu which is readily available. For flavors we have to use a lot of vegetable broth or vegetable cubes. Cooking is basically similar to our other menudo recipes, just click the link below to check out the recipes.

Fish Menudo, Tuna Menudo
Menudo with Baked Beans
Beef Menudo
Chicken Menudo
Menudo
Pork Menudo

Here is the recipe on my version of Vegetarian Menudo.

Ingredients:

1 large block hard tofu, cut in to rectangles, fried and cut into cubes
2 small size potato, skinned, cut into cubes
1 medium size carrot, skinned, cut into cubes
1 small sized carrot, skinned, cut into thin circles
2 small size green and red bell pepper, cut into small squares
1/2 cup precooked green peas
1/2 cup canned garbanzos
1 medium size onion, peeled, chopped
1/2 head small garlic, peeled, crushed then chopped
2-3 pcs. bay leaf
1 small packet tomato sauce
2 tbsp tomato paste
2 tbsp banana ketchup
1/3 cup raisins
2-3 tbsp. soy sauce
1-2 tsp sugar
2 pcs vegetable cubes
1/4 cup corn starch
parsley flakes
salt and pepper
cooking oil

Vegetarian Menudo, Tofu Menudo - Cooking Procedure

Cooking procedure:

In a medium size non-stick sauce pan heat generous amount of cooking oil and sauté garlic and onion until fragrant. Add in the hard tofu and continue to stir fry for 1 to 2 minutes. Then add in the bay leaf, parsley places, potato and the vegetable cubes diluted in 1 cup of water let boil and simmer for 1 to 2 minutes then add in the carrot and continue to simmer for another 2 to 3 minutes. Then add in the green peas, garbanzos, raisins, soy sauce, tomato sauce, tomato paste, banana ketchup and sugar, continue to stir cook for 2 to 3 minutes or until the potatoes and carrots are cooked.Thicken sauce with cornstarch diluted in 1/4 cup of water. Now add in the fish and the bell pepper and stir cook for another 1 to 2 minutes. Season with salt and pepper to taste.

Fried Pork Chop with Tomato Onion Chili Relish.Fried pork chop is one of the more popular Pinoy eatery or carinderia dish. A small piece of pork chop is usually dredged in flour with salt and pepper seasoning. It is usually served with banana ketchup dip. At home it is served with chopped tomatoes with fish sauce dip. There are several ways to cook a pork chop. Listed below are some of the pork chop dish that we have in the archive, just click the link to check it out.

Pork Chop and Tofu with Mushroom and Oyster Sauce
Pork Chop with Mushroom Beer Sauce
Pork Chop with Mushroom and Oyster Sauce
Pinoy Fried Pork Chop
Pork Chop with Mushroom Sauce
Pineapple Glazed Pork Chop with Ginger Sauce
Breaded Pork Chop
Pritong Pork Chop / Fried Pork Chop
Inihaw na Baboy

Today I would like to share a simple way to cook a fried pork chop with crisp flour coating. Using flour is recommended compared to corn starch on large cut meats. Corn starch has finer texture compared to the general purpose flour used in cooking. Because cornstarch has finer fiver it will burn faster before even the meat is cooked, in contrast flour have courser fiver which is better choice to coat larger slices of meats for a crisp coating.

Here is the recipe of my carinderia inspired Fried Pork Chop with Tomato Onion Chili Relish.

Ingredients:

2 to 3 pieces of large cut pork chop
1 cup general purpose flour
2 large size tomatoes, diced
1 small size onion, peeled, diced
2 red/green chili, sliced, optional
fish sauce
salt
pepper
cooking oil

Cooking procedure:

In a bowl toss the diced tomatoes, onion and chilies, and some fish sauce, place in the refrigerator until ready to serve. Dust some salt and pepper to the pork chop on both side, keep aside for about 10 to 15 minutes. In a large plate place the flour and mix in some salt and pepper according to taste. Now dredge the pork chop with the flour mixture and evenly coat on both side. Keep aside for about 3 to 5 minutes before frying. Now heat generous amount of cooking oil on a frying pan at medium to high heat until it start to smoke. Reduce heat to medium and fry the pork chop for 3 to 6 minutes, defending on the pork chop thickness, then turn the pork chop on the other side and fry for another 3 to 4 minutes. Removed from the frying pan and drain excess oil on a kitchen paper towel. Serve with the prepared tomato onion chili relish.

Fried Pork Chop with Tomato Onion Chili Relish - Cooking Procedure

Slipper Lobster with Cheesy Mushroom Sauce. Today I would like to share a simple recipe of a lobster, well no, it is not the real lobster, and I used Slipper Lobster. Slipper lobster as the name suggest but it is not a lobster, it is a poor man’s lobster ironically it is being disguised as lobsters in most seafood restaurant. Although they look similar to a real lobster when the head is removed they lack the texture and taste of the real lobsters. This is not the first time I cooked slipper lobster, click the link on the list below to check out my other slipper lobster Pinoy dish in the archives.

Baked Slipper Lobster with Garlic and Cheese
Ginataang Pitik, Slipper Lobsters
Slipper Lobster in Coconut Milk with Spinach

Slipper Lobster, Pitik with Cheesy Mushroom Sauce

To make our dish for today, Slipper Lobster with Cheesy Mushroom Sauce is fairly easy. We use the pre-cooked Slipper Lobster bought in the Seafood Section of most supermarket. Most likely the Slipper Lobster you can find may have been pre-cooked anyway. For the mushroom sauce I used the Campbell’s Cream of Mushroom Condense sauce. Cooking is fairly easy no complicated procedure.

Her is the recipe on my Slipper Lobster with Cheesy Mushroom Sauce, enjoy.

Ingredients:

6 pieces medium sized slipper lobsters, pre-cooked, de-shelled
1 420g/can Campbell’s Cream of Mushroom Condense sauce
1 small can whole button mushrooms, cut in half
1/2 cup evaporated milk
1/2 block cheddar cheese, grated
1 small size onion, peeled, chopped finely
2-4 cloves garlic, chopped finely
2-3 tbsp. parsley flakes
3-4 tbsp. salted butter
1-2 tsp, sugar
salt and pepper

Cooking procedure:

In a wok or pan sauté the garlic and onion until fragrant. Stir in the parsley flakes and lobsters and stir cook for 1 to 2 minutes. Add in the mushrooms and continue to stir cook for another 1 to 2 minutes. Add in the cream of mushroom and milk, bring to a boil and simmer for 2 to 3 minutes, stirring occasionally. Add in the sugar and 1/3 of the grated cheese, continue to simmer for another 3 to 4 minutes, stirring occasionally. Season with salt and pepper to taste. Serve on a platter topped with the remaining grated cheese.

Slipper Lobster with Cheesy Mushroom Sauce - Cooking Procedure

Pinoy Prawn Curry. The Pinoy version of a curry dish is not as intense as the real curry in terms of hotness or spiciness. The Pinoy curry uses only the pre-mixed yellow curry powder in comparison to the South Asian and the Middle Eastern curry based dishes where the curry spices are made from scratch. Our curry dishes has a slight curry taste, it is sweet and uses a lot of coconut milk. I have made some Pinoy curry dishes which are basically all similar in terms of use of curry and method of cooking, just click the link list below to check out the recipes.

Pinoy Pork Curry
Pinoy Beef Curry
Pinoy Fish Curry with Kalabasa
Seafood and Vegetable Green Curry
Thai Green Chicken Curry, Pinoy Style
Chicken Curry with Bamboo Shoots
Pinoy Chicken Curry
Pinoy Chicken & Pork Curry

For today I would like to share a very mild Pinoy version of Prawn Curry. It is fairly easy to make, I used pre-cooked prawns and canned coconut cream, I am sure all the ingredients used would likely be available in supermarket near you.

Here is the recipe of my Pinoy Prawn Curry, enjoy.

Ingredients:

1 Kilo medium to large precooked prawns, trimmed
2 packet baby spinach
1 small size carrot, skinned, sliced
2 small red/green bell pepper, cut into strips
3-4 thumb size ginger, skinned, cut into thin strips
1 large size onion, chopped
1/2 head garlic, peeled, crushed, chopped
2-3 tbsp. yellow curry powder
1/2 tsp. turmeric powder
1/2 tsp. paprika powder
1/4 cup fish sauce
1-2 tsp. sugar
1/2 tsp. ground peppercorns
1/4 cup cornstrach
1-2 stalk lemongrass, trimmed, crushed
salt
cooking oil

Cooking procedure:

In a sauce pan sauté garlic, ginger and onion until fragrant. Stir in the lemongrass, prawns and stir cook for about a minutes. Add in the fish sauce, ground peppercorn, 1/2 part of the coconut cream and about 3/4 cup of water, bring to a boil and simmer for 1 to 2 minutes, stirring once in a while. Now add in the curry powder, turmeric, paprika, sugar and continue to simmer for another 2 to 3 minutes. Add in the carrots, bell pepper, chili and the remaining the remaining coconut cream, continue to simmer for another 2 to 3 minutes. Then thicken sauce with cornstarch diluted in 1/4 cup of water. Correct saltines if required. Add in the spinach, cook for another minute, Serve immediately with a lot of rice.

Tinolang Manok sa Zucchini. I was craving for chiken tinola but I cannot find papaya or sayote at the supermarket, I thought zucchini would be a good alternative. This is not the first time that I used zucchini on some of my Pinoy Dishes. I even have a version of pinakbet using zucchini as one of the vegetable ingredients.

Please note that zucchini cooks quickly and becomes really soft and mushy when overcooked, I suggest that to add the zucchini at the end of cooking do not overcooked it should still be crisp.

I have also used some baby spinach in addition to the zucchini. Cooking is straight forward, it is basically the same with my tinola recipes in the archives.

Tinolang Manok with Sotanghon
Tinolang Manok sa Patola
Tinolang Manok sa Ampalaya
Tinolang Manok sa Papaya
Chicken with Ampalaya Tendrils and Sotanghon
Chicken Binakol
Chicken Halang Halang

Here is the recipe of my Tinolang Manok sa Zucchini.

Ingredients:

1 kilo chicken, cut into serving pieces, bone in
4-6 zucchini, cut into wedges
150 g baby spinach
2-3 thumb size ginger, skinned, cut into strips
1/2 head garlic, peeled, crushed, chopped
1 medium size onion, peeled, chopped
3-5 pcs. long green chili
1 tsp. peppercorns
1/4 cup fish sauce
1 tsp. sugar
salt
cooking oil

Cooking procedure:

In a large sauce pan sauté garlic, onion and ginger until fragrant, add in the chicken and stir cook for 2 to 3 minutes. Add in the fish sauce and stir cook for another 1 to 2 minutes. Pour in 4 to 6 cups of water, add in the peppercorns bring to boil and simmer for 10 to 15 minutes. Then add in the sugar, long green chili and zucchini simmer for another 3 to 4 minutes or until zucchini are just cooked. Correct saltiness if required, add in the baby spinach and cook for another 1 minute. Serve hot.

inolang Manok sa Zucchini Cooking Procedure

Pork Giniling with Ampalaya is an alternative to Ginisang Ampalaya and Ampalaya with Egg, should you are looking for one. Pork giniling is first sautéed with some garlic some crushed pepper corn and some dark soy sauce. Then slices of ampalaya are stir in to the ground meat and pre-stir fried onion rings.

The flavor combination of ground pork cooked with soy sauce and bitterness of the amplaya will definitely appeal to ampalaya loving Pinoys.

Here is the recipe of my Pork Giniling with Ampalaya, try it.

Ingredients:

1/2 kilo ground pork
2 medium size ampalaya, de-seeded, trimmed, cut into rings.
1 large onion, peeled, cut into rings
2-3 cloves, garlic, crushed, chopped
1 tsp. peppercorn, crushed
1/4 cup dark soy sauce
salt
cooking oil

Pork Giniling with Ampalaya - Cooking Procedure

Cooking procedure:

In a frying pan stir fry the onion rings for about a minute, remove from the frying pan and set aside. Using the same frying pan stir fry the garlic until fragrant. Add in the ground pork and stir cook for 3 to 5 minutes, Add in the peppercorns and soy sauce continue to stir cook for another 5 to 8 minutes. Then add in the ampalaya and continue to stir cook for another 2 to 4 minutes or until just cooked. Season with salt to taste. Now add in the onion rings and stir cook for another half a minute. Serve with a lot of rice.

Litid Bulalo, Beef Tendon Soup. The best part of bulalo other than the bone marrow are tendons in the kneecap. At time we go to the extent of literary chew out the tendons from the bones. How would you like to have a bulalo soup with just kneecaps and tendons?

This may be unhealthy but once in a while it feels great to satisfy one’s graving. Occasionally beef bones strip off of the meat and noting left out but the tendons are being ignored at my favorite supermarket. Today I picked up a bag of the bones it time to satisfy that craving for Beef Tendon Soup.

Here is the recipe of my Litid Bulalo, Beef Tendon Soup.

Ingredients:

2 kilos beef kneecaps and tendons, cut to serving pieces
2 bundles bok choy, trimmed
1/2 medium size cabbage, trimmed, cut into wedges
4 young sweet corn in cob, cut in halves
1 bundle green beans, trimmed
1 tbsp peppercorn
1 head garlic
1 medium size onion, peeled
2 medium size onion, peeled, quartered
1 bundle chives or spring onion, cut in 2” length
salt

Litid Bulalo, Beef Tendon Soup - Cooking Procedure

Cooking procedure:

Put the beef kneecaps and tendons in a large heavy pan. Add enough water to cover above 2 inches from the beef. Add the whole onion, garlic and peppercorns. Bring to a boil, remove scum that rises. Lower heat, cover and simmer/slow cook for 3 to 4 hours or until the beef tendons are tender. Add more water as necessary. Add in the sweet corn and simmer for 5 to 10 minutes or until the sweet corn are cooked. Season with salt to taste. Add in the cabbage and bok choy, cook for another 2 to 3 minutes or until vegetables are just cook, garnish with chives or spring onion. Transfer in a big serving bowl and serve at once with a dipping sauce of patis, kalamansi and siling labuyo.

See other related Bulao Recipe:

Pinatolang Bulalo, Bulalo with Patola
Bistek Bulalo with Pineapple
Bulalo Steak with Mushroom Sauce
Osso Buco, Osso Buco Bulalo
Sinigang na Bulalo
Cebu Pochero
Asado Bulalo
Bistek Bulalo
Bulalo

Adobong Okra. Okra is one of the Pinoy vegetable that I have noticed that are regularly available here in Darwin both in the supermarkets and produced Sunday and Saturday markets around town. The okra quality is very inviting I was tempted to purchase some without thinking what to cook out of it. Well I did not have trouble what to cook, I decided, why not try adobo using the dark soy sauce that I have recently bought from the Asian section of Woolworth Supermarket.

Adobong Okra is another addition on vegetable adobo in the archives that I have posted, check out the list below should you are looking for other vegetable adobo recipes to cook.

Adobong Asparagus
Adobong Choy Sum
Adobong Bok Choy
Adobong Labong, Bamboo Shoot Adobo
Adobong Kabute
Adobong Sitaw
Adobong Sitaw at Baboy
Adobong Kangkong

Here is the recipe of my version of Adobong Okra.

Ingredients:

250 grams okra, trimmed, cut into half diagonally
1 cup pork belly, cut into strips
1/2 head garlic, peeled, crushed
1 small size onion, peeled, chopped
1/4 cup vinegar
1/4 cup soy sauce
1/2 tsp. peppercorns, crushed
2-3 pcs. bay leaf
cooking oil
salt

Cooking procedure:

In a pan, place the pork and add 1 cup of water bring to a boil and simmer for 8 to 10 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 and onion fragrant, stir in the pork. Pour 1/2 cup of water and add in bay leaf, peppercorn, soy sauce and vinegar. Bring to boil and simmer for 5 to 8 minutes without stirring. Add in okra and stir cook for 3 to 5 minutes or until the okra are just cooked but firm. Correct saltiness if required. Serve hot with a lot of rice.

Mango Beer Braised Beef Spare Ribs. Using beer in cooking is just like using another spice or flavor in the dish. Just like other spice and aroma ingredients it should not be overdone. Beer will add some bitterness and sweetness to a braised dish. Our dish for today is a good example the fruity mango beer will add some fruity sweetness and mild bitterness to our sweet salty and bitter braised recipe.

The beef spare ribs is slow cooked with beer plus some of my favorite braising sauces and aromatic spices for hours at low heat.

Here is the recipe of my Mango Beer Braised Beef Spare Ribs.

Ingredients:

1 kilo beef spare ribs
350 ml Mango Beer
1 whole garlic, cut in half
1/4 cup oyster sauce
2-3 table spoon Hoisin Sauce
1/4 cup soy sauce
2-3 slivers, ginger
1 tsp peppercorns
2-3 pcs. star anise
2-3 pcs. bay leaf
2-3 tbsp brown sugar
1/4 cup cornstarch
salt

Cooking Procedure:

In a saucepan put beef, pour water to cover, bring to a boil and simmer for a minute. Now drain first boiled water and rinse off all scum. Return beef in the saucepan pour in the beer and fresh water to cover, add in the garlic, ginger, star anise, bay leaf and soy sauce. Bring to a boil and simmer at low to medium heat for 1 to 1 1/2 hours, add more water as necessary. Add sugar, oyster sauce and hoisin sauce, simmer for another 15 to 30 minutes or until the meat are tender and start to fall out from the bone and the liquid has reduced to about half. Thicken sauce with cornstarch diluted in 1/4 cup water. Correct saltines if required. Serve hot with a lot of rice.

Mango Beer Braised Beef Spare Ribs - Cooking Procedure

Fish Head Curry Pinoy Style. Fish head curry is one of the more popular dish in most of our Asian neighbors. Some of the best I have eaten are the Fish head curry from Singapore and Malaysia. Those fish head curries use the full dose of curry spices which most of the Pinoy will find very strong, hot and spicy. Our versions of curry are super mild and most are even on the sweet side. Never the less Pinoy curries will always be one of my favorite Pinoy dish. Click the link below for recipes of Pinoy curry dishes that we had in the archives.

Pinoy Prawn Curry
Pinoy Pork Curry
Pinoy Beef Curry
Pinoy Fish Curry with Kalabasa
Seafood and Vegetable Green Curry
Thai Green Chicken Curry, Pinoy Style
Chicken Curry with Bamboo Shoots
Pinoy Chicken Curry
Pinoy Chicken & Pork Curry

For our Pinoy version of Fish Head Curry I have adopted the recipe of our Pinoy Pork Curry and Pinoy Chicken Curry. The vegetable ingredients and cooking procedure are basically similar, just note that fish will cook quickly and over cooking will disintegrate the fish of from the bone.

The resultant dish was great, just make sure to use the freshest fish head available. Here is the recipe of my Fish Head Curry Pinoy Style, try it.

Ingredients:

1 medium size maya maya fish head or similar
1/2 head garlic, peeled, crushed, chopped
1 large size onion, peeled, chopped
2-3 thumb size ginger, skinned, cut into thin strips
2 medium size potato, skinned, cut into wedges
1 large size carrot, skinned, cut into wedges
1 small size red or green bell pepper, cut into strips
2 pieces red or green chili sliced
1 big can coconut cream
1 bunch snow peas, trimmed
1 bunch green beans, trimmed
1/4 cup fish sauce
2-3 tbsp. yellow curry powder
1/2 tsp. turmeric powder
1-2 tsp. sugar
1/2 tsp. ground peppercorns
1-2 tbsp. parsley flakes
1/4 cup cornstrach
salt
cooking oil

Cooking procedure:

In a sauce pan sauté garlic, ginger and onion until fragrant. Stir in the fish head and carefully stir cook the fish head by turning several times to get the aromatics absorbed by the fish. Now remove the fish and keep aside leaving sautéed aromatic ingredient in the sauce pan. Add in the fish sauce, the ground peppercorns and half of the coconut cream, then add about 1 1/2 to 2 cups of water, bring to a boil and simmer for 1 to 2 minutes, stirring once in a while. Add in the curry powder, the turmeric powder, the potato, carrot and sugar, continue to simmer for about 8 to 10 minutes or until the potatoes are just cooked. Correct saltines if required. Now add in the fish head, the remaining coconut cream, the green beans, snow peas and chili, continue to cook for about 8 to 10 minutes, turning the fish and stirring occasionally. Add in the bell pepper and cook for another half a minute or so, then thicken the sauce with cornstarch diluted in 1/4 cup of water, continue to cook for about a minute more. Serve immediately with a lot of rice.

Fish Head Curry Pinoy Style - Cooking Procedure

Prawns in Jufran Banana Ketchup and Chili Garlic Sauce. Banana ketchup is one of Pinoy food condiments that is used from dipping sauce of fried fish, sauce used in cooking menudo, afritada, kaldereta and even used as sauce for pastas and the Pinoy spaghetti in particular. Today I have used it to make my Prawns in Jufran Banana Ketchup and Chili Garlic Sauce. Similar to the Prawns garlic chili sauce. Find below links of other similar prawns and shrimp recipes should you are looking for something else.

Prawns with Oyster Sauce
Prawns with Garlic Butter Sauce
Halabos na Hipon
Halabos na Hipon o Sugpo
Prawns with Black Bean Sauce
Crispy Garlic Prawn
Garlic Shrimp, Gambas Al Ajillo Pinoy Style
Ginataang Hipon
Ginataang Hipon Tabang
Ginataang Sugpo at Kamias
Kinalabasang Sugpo
Nilasing na Hipon

Cooking my Prawns in Jufran Banana Ketchup and Chili Garlic Sauce is fairly easy there are no secret cooking method or ingredients. It is straight forward just stir fry fresh prawns in garlic with butter and the banana ketchup and some chili sauce and fresh long red and green chilies. To maintain the Pinoy twist I have also used 7up, thye carbonated drinks used in most halabos recipes.

Prawn in Banana Ketchup and Chili Garlic Sauce

The prawns should be trimmed and deveined. To devein just cut the back side of the shell with a scissor then using a sharp knife slit the back of the prawns an remove the vein. Cutting the shell will also enable the sauce to sip inside the shell.

Here is the recipe of my Prawn in Jufran Banana Ketchup and Chili Garlic Sauce.

Ingredients:

1/2 kilo large size prawns, whiskers and horns trimmed, shell cut at the back and deveined
1/2 head garlic, peeled, crushed, hopped, stir fried
1/2 head garlic, peeled, crushed, hopped
2-3 red and green long chili, sliced cross wise
2 tbsp. parsley flakes
1/3 block salted butter
1/2 cup Jufran banana ketchup, or any other banana ketchup
1-2 tbsp. sambal or any other chili sauce
1/2 cup 7Up or Spite
cooking oil
salt

Cooking procedure:

In a wok place or a frying pan stir fry the garlic until fragrant. Then add in the salted butter and let it melt. Now add in prawns and stir cook for 1 to 2 minutes or until it turns to red. Add in the 7Up, cover the wok and bring to a boil and let simmer for about 2 to 3 minutes. Add in the banana ketchup, chili sauce, sliced chili and parley, continue to stir cook for another 3 to 5 minutes and the prawns are evenly coated with the sauce. Serve in a platter garnished with the fried garlic.

Pinoy Prawn in Sweet and Spicy Sauce - Cooking Procedure

Ginisang Togue with Pork Giniling. I love ginisang togue, it have been always my preferred vegetable side dish whenever I had a change to eat in a carinderia or fast food court back home. Most would likely choose pinakbet or chopsouey but for me I would opt to ginisang togue.
Today I am sharing a version of ginisang togue with ground pork. Cooking is straight forward it is basically the same with my other ginisang togue in the archives.

Sautéed Mung Bean Sprouts
Ginisang Togue
Ginisang Togue with Tokwa
Lumpiang Gulay, Togue
Lumpiang Hubad, Naked Spring Rolls

Here is the recipe of my Ginisang togue with Pork Giniling, enjoy.

Ingredients:

3-4 cups mung bean sprouts, togue
1 cup gound pork
1 small bunch green beans, trimmed, sliced thinly/diagonally
2-3 cloves, garlic, peeled, chopped
1 small size onion, peeled, chopped
1/2 small size tomato, chopped
1 small size carrot, cut into 2” strips
1 small size red bell pepper, trimmed, deseeded, cut into 2” strips
1 small size gree bell pepper, trimmed, deseeded, cut into 2” strips
1/4 cup fish sauce, patis
salt
cooking oil

Cooking procedure:

In a wook or frying pan sauté garlic, onion and tomato until fragrant. Add in the ground pork and stir cook for 3 to 5 minutes or until it start to render fats. Add in fish sauce and continue to stir cook for another 1 to 2 minutes. Add in about 1/2 to 1 cup of water, and simmer for 3 to 5 minutes. Now add the green beans, carrots and bell pepper and cook for another 2 to 3 minutes or until the green beans, carrots and bell peppers are just half cooked, correct saltiness if required. Then add in the mung bean sprouts and stir cook for another 2 to 3 minutes. Serve.

Ginisang Togue with Pork Giniling - Cooking Procedure

White Chicken Adobo, Adobong Puti is another version of my Adobong Puti. This time I have adopted the recipe from my post, Food Safari Chef Ricky Ocampo's Recipe of Chicken Adobo. Cooking method is basically the same, I just omitted the soy sauce.

The resultant dish was as expected very yummy, even without the soy sauce.

Here is the recipe of my White Chicken Adobo, Adobong Puti, enjoy

Ingredients:

1 kilo chicken, cut into large servings
1/2 cup apple cider or white balsamic vinegar
1/2 head garlic, peeled, crushed and chopped
1 tbsp. peppercorns
3-4 pcs. bay leaves
1/4 cup cooking oil
salt

White Chicken Adobo, Adobong Puti - Cooking Procedure

Cooking procedure:

In a large frying pan heat the cooking oil until it start to bubble. Lightly fry the chicken for 10 to 15 minutes on all sides or until golden brown. Add in the garlic and continue to fry for 2 to 3 minutes until the garlic are lightly browned. Add the bay leaves and peppercorns, continue to cook for 2 to 3 minutes. Season with salt to taste. Now add in the vinegar, and about 1/2 cup of water bring to a boil and reduce the heat to moderate to low. Cover and let simmer for 25 to 30 minutes or until the liquid is reduce to an oily sauce. Serve with a lot of hot rice.

See other adobo recipes:

Adobong Ilocano, Chicken Adobo
Adobong Atay at Balunbalunan ng Manok sa Pinya
Adobong Puti
Adobong Pusit at Baboy, Squid and Pork Adobo
Adobong Manok sa Gata
Adobong Isaw, Adobong Bituka
Adobong Baboy sa Asin
Adobong Baboy sa Gata, Pork Adobo in Coconut Milk
Adobong Baka
Adobong Kambing
Adobong Puti, No Soy Sauce Adobo
Beef Spareribs Adobo with Oyster Sauce
Batangas Adobong Dilaw
Batangas Adobo
Bohol Adobo?
Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe
Ground Pork Adobo with Quail Eggs
Humba, Adobong Bisaya
Pork Adobo sa Pinakurat
Pork and Chicken Adobo
Pork Adobo with Pineapple
Pork Adobo with Chunky Chicken Liver Sauce
Pork Humba with Pineapple
Duck Breast Adobo, Adobong Pato
Lamb Adobo
Special Adobo

Inun Unan na Pampano sa Iba, Paksiw na Pampano sa Kamias. It has ages when I last had paksiw na sida. Today I visited the fish shop everybody is talking here in Darwin, one of the oldest seafood shop in Darwin simply called Mr. Barra. I was hoping I could find some fish that are native to the Philippines. There are a few choices mostly frozen except those local seafoods. Bangus and tambakol are available but I opted for the pompano or pampano. I was looking forward for a sinigang na isda or tinowa but it was frozen why not try inun unan or Visayan version of paksiw.

There are several method of cooking inun unan it is most likely different in every Visayan households. It usually defends on available ingredients, some other vegetable ingredients, others just cook it with just the basic ingredients.

Here is how I cooked my Inun Unan na Pampano sa Iba, Paksiw na Pampano sa Kamias.

Ingredients:

I medium size pompano
1/2 head garlic, peeled, crushed
1 thumb size ginger, skinned, cut into thin slices
1 medium size onion, sliced
2 cups sliced kamias
2-3 smal size tomatoes, cut in half
1 stalk spring onions, cut into 2” length (optional)
1/4 cup vinegar
3-4 whole long green/red chili
1/3 cup cooking oil
salt

Paksiw na Pampano sa Kamias - Cooking Procedure

Cooking procedure:

Remove gills and innards by cutting the under belly of the fish. Trim fins using a fair of scissor, then diagonally into 4 slices. Wash fish thoroughly and drain. In a pot put garlic, onion, ginger and the sliced kamias at the bottom. Arrange the fish slices side by side, add in the vinegar, about 1/3 to 1/2 cup of water, the green/red chili, spring onions and tomato. Season with salt and drizzle with the 1/3 cup of cooking oil. Cover and simmer at medium heat to low heat for 20 to 30 minutes or until nearly dry and most of the liquid has turned into and oily sauce. Serve with fish sauce with kalamansi dip.

See other Paksiw na Isda Recipes:

Paksiw na Biya, Nilingta ti Suka nga Bunog
Pinangat na Ayungin sa Sampalok
Paksiw na Salay Salay sa Kamias
Paksiw na Dulong
Paksiw na Asuhos
Paksiw sa Gata, Guinataang Tulingan
Paksiw na Bangus
Canned Salmon Paksiw Style

Red Pork Sinigang. The addition of tomato sauce to the Pinoy popular soup dish sinigang, has made a lot of Pinoy households trying the sinigang twist for some time. The tomato sauce can of course be used as ingredient to sinigang, traditionally fresh tomatoes are used in most sinigang recipes. In fact there are some Pinoy that uses a lot of tomatoes to their sinigang.

For my version of Red Pork Sinigang I chosen not to use the tomato sauce, instead I used the instant tomato soup that come in cup size sachet and are usually sold in 3 to 4 sachet in a box in most supermarkets.

I thought using the tomato soup instead of tomato sauce, would result a creamier broth similar to a sinigang with gabi and the tomato soup flavour infused to the sinigang broth added another dimension.

Cooking is fairly straight forward, it is basically similar to any one’s sinigang recipe except the addition of the tomato soup ingredients, however please reduce your souring ingredient since the tomato soup is already sour not unless you prefer a very sourly sinigang.

Here is the recipe of my version of Red Pork Sinigang using tomato soup.

Ingredients:

1 kilo pork belly, cut into serving pieces
3 to 4 sachet, instant tomato soup mix
1 bundle kangkong, trimmed, separate the leaves and stalk
1 medium size labanos, skinned, sliced diagonally
2 medium size eggplant, trimmed, sliced diagonally
2 medium size tomato, quartered
1 medium size onion, peeled, quartered
3-4 pcs. red long chili
1-2 tbsp. tamarind sinigang mix
salt

Cooking procedure:

Place the pork in a large pot and add water to about 1 inch above the meat. Bring to a boil and simmer for 10 to15 minutes. Scope out all scum that rises to the surface. Add the onion, tomato and instant tomato soup mix diluted in 1- 1 1/2 cups of water, continue to simmer for 30 to 35 minutes or until the pork are tender. Add in the sinigang mix and continue to simmer for 3 to 5 minutes. Season with salt to taste. Add in the vegetables except the leaves and continue to cook for 2 to 3 minutes. Then add in the kangkong leaves and green long chili. Cook for another 2 to 3 minutes or until the vegetables are cooked. Serve hot with a dipping sauce of patis, kalamansi and siling labuyo.