Adobong Pusit at Baboy, Squid and Pork Adobo. I first tasted this adobo squid and pork combination at a specialty restaurant at Resorts World in Manila right across NAI Terminal 3 and Nichols. Sine then, I just could not forget about it, it is a fusion of taste of my two favorite adobo, Adobong Baboy and Adobong Pusit. Cooking Adobong Pusit at Baboy, Squid and Pork Adobo is a bit tricky, cooking time of squid and pork are mile apart. Squid when...
Saturday, May 31, 2014
Thursday, May 29, 2014
Ginataang Sugpo at Kalabasa, Prawn and Pumpkin in Coconut Milk. Using kalabasa on most of our seafood ginataan dish is not new. Kalabasa adds a creaminess and color to seafood ginataang dish. Today I used kalabasa to my ginataang sugpo the result was great, I did not only created a yummy dish, I did also cooked a colorful and visually appealing ginataang dish. To break the monotone of orange color I have also added some eggplant which is equally...
Saturday, May 24, 2014
Ginataang Canned Smoked Tuna with Spinach. This dish may not look as colorful or not visually appealing but mind you it is as good as any Vegetable Ginataang dish. I have been using baby spinach as an alternative vegetable on a lot of my vegetable dishes that I have cooked here in Australia. Baby spinach are readily available in most supermarkets even on remote mining Town where I am now located. Ginataang Canned Smoked Tuna with Spinach came about...
Friday, May 23, 2014
Pork Sisig, Mama Sita’s Mix. Making sisig should be dead easy just mix all the ingredients and quickly toss in a wok or served in a hot plate. The hard part is preparing the meat ingredients which requires two stages of cooking not including the actual making of the sisig. First the meat, usually pork face and ears for pork sisig are boiled, then drained dry, the second stage is usually grilling or roasting the boiled pig face and ears, at this...
Saturday, May 17, 2014
Pinoy Seafood Jambalaya. To my understanding Jambalaya is the Louisiana version of the Spanish Paella, cooking method is done to suite the ingredients that are available locally in Louisiana, including ingredients that are native to Louisiana, like the Andouille sausage and Tasso Ham. Cooking Jambalaya is more similar the Pinoy version of Paella or Arroz Valeciana, compared to cooking and authentic Spanish Paella which take a lot of cooking stages...
Thursday, May 15, 2014
Kanderetang Giniling na Baka, Ground Beef Kaldereta. Ground meat either beef or pork, or in combination cooked with tomato sauce with potato extenders is one of the popular Pinoy eatery food simply named giniling, literaly means ground (meat). There are countless versions from the nuclear red ketchup laden carinderia giniling to the basic ginisa with garlic, onion and tomato version. Today I like to share a more extravagant version of the lowly...
Wednesday, May 14, 2014
Beef Sirloin Steak, Bistek Style. I have done this recipe using pork loin a couple of weeks back. This time I wanted to have it using beef, there are a several beef steak cut choices but I opted to choosing sirloin steak. I would recommend to choose the tender steak cuts which require less cooking. If you are sourcing your meat at Manila Wet Markets then just buy the tenderloin and cut it crosswise to a thickness about 15mm slices. As I have mentioned...
Tuesday, May 13, 2014
Ginataang Tabagwang at Puso ng Saging. Tabagwang is susong pilipit in Bicol, it is usually cooked ginataang with pako. I cannot find pako instead I used puso ng saging as an alternative vegetable. I do have a similar dish posted sometime back simply called Ginataang Pilipit na Suso. I though the best alternative should have been malungay leaves, but I already have this shredded puso ng saging. Well the pako and malungay version will have to wait...
Sunday, May 11, 2014
Sinigang na Manok with Banana Blossom. More often most Pinoy will cooked chicken as Tinola. Most will not try or attempt to cook chicken as Sinigang for the reason that it might not turn all right or would rather have a tinola instead of sinigang. Sinigang na Manok is as good as Pork Sinigang or Beef Sinigang. There is no special cooking method anyone who have cooked sinigang could cook also Sinigang na Manok. As to most of my Sinigang recipe I...
Saturday, May 10, 2014
Puerto Princessa’s Chaolong, Bona’s Chaolong - Palawan Food Trip Part 2. Chaolong is Puerto Princessa’s local version of Pho a Vietnamese noodle soup. Chaolong is a misnomer, chaolong is pork innards porridge in Vietnam but the local chaolong is a meat stew soup with noodles. Puerto Princessa is known for Vietnamese restaurant and eateries being a host a processing center for Vietnamese refugees or boat people in the past. Most of the Vietnamese...
Monday, May 5, 2014
Best Friends, Kainan sa Valley. Every time I have a change whenever I visited major cities in Australia I tried to find and visit a local Filipino restaurant or similar eating place. My problem is I am always on the go and I would not have enough time and I could only visit one or if I have time to spare perhaps a couple, defending on their location. A couple of months back while I am in Brisbane I finally have time to visit Best Friends, Kainan...
Sunday, May 4, 2014
Cheesy Buko Fruit Salad. This is my cheesy version of the classic Pinoy Sweet Buko and Fruit Salad. The truth is there is no hard rules on types and quantity of ingredients. Pinoy Fruit Salad main ingredients are assortment of canned fruits usually fruit cocktails, and there are countless canned fruits out there that can be used. Sometimes fresh fruits are also added if available, usually fresh buko or apples and oranges. For added nuttiness kaong...
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