Overseas Pinoy Cooking

Tokwa at Baboy with Bagoong Alamang Bicol Express Style Pork and Tofu Cooked with  Bagoong Alamang Bicol Express Style. Ingredients: 1 kilo pork belly, cut into small cubes 1 big block hard tofu, sliced, pride, cut into squares 2 cups fresh bagoong alamang, very quickly rinsed 2 small packs Coco Mama coconut cream 3-4 medium size tomatoes, chopped 2-3 small native red bell pepper, sliced 2-3 medium size onions, chopped 1/2 head garlic, chopped 1/2 cup vinegar 2 tbsp. wash sugar 1 tbsp. cracked black peppercorns 2-3 small bay leaves red hot chilies, chopped green long chilies, chopped fish sauce to taste salt to taste cooking oil

GINATAANG SANTOL, SINANTOL, Walang Gisa-gisa, Traditional Cooking Method GINATAANG SANTOL or SINANTOL is one of the more popular recipes of Overseas Pinoy Cooking. Today I am sharing a cooking video of that traditional SINATOL RECIPE post. The title indicated that there is no sautéing involved “Walang Gisa-gisa Cooking Method” Similar to any traditional vegetable ginataang Bicol style , our Sinantol was cooked without sautéing. I have always thought that Sinantol or Sinanatolan originated in Laguna or Quezon ,Southern Tagalog, hence the Tagalog name of the dish. The traditional preparation of the santol should be chopped, not to fine but not diced, how-ever that would require a lot of muscle work and the chopped santol meats will oxidize faster, resulting a dark brown color, on our Overseas Pinoy Cooking recipe, I coarsely grated the santol meat, I use the coarse teeth of the hand grate tool, there by leaving a still meaty santol meat. Today I used a food processor with chop option...

Ginataang Pinakbet . I have been planning to cook pinakbet with gata for some time now. Ginataang Pinakbet is not new. I have seen some recipes in the net already. Today I would like to share my own take of Ginataang Pinakbet . My version was cooked while I am here in Australia . Obviously I am limited to vegetables that are only available at Woolworth Supermarket . All I had was some Asian eggplants , pumpkin and luckily there were some string beans on that day. To make up for the limited vegetables I have to use generous amount of pork rashers and pork ribs . Cooking has to be tweaked from the traditional cooking of Pinakbet Tagalog . Not really a major change. Because I am now using more meat ingredients I have cooked the Ginataang Pinakbet in stages. Firstly I have to cook the pork and then the vegetables. Other than that cooking is fairly easy it is in fact basically the same cooking method with any ginataang dish . Here is the recipe of my version of Ginat...

Adobong Baka sa Gata . I have never cooked Ginataang Baka before. Today I tried to cook one. There is some cube cut beef that was lying in the fridge for some time now. All I have in the pantry that is useful for a new recipe is a can of coconut cream. I am intimidated to cooked Ginataang Baka in the past. I have to get over it so I decided to cook Adobong Baka sa Gata . To make the dish, I first sautéed the beef cubes in garlic, ginger and onions this will infused some aromatics to the beef. Stir cooking will somehow also seal in the beef juices. Then I simmered the beef with vinegar and half of the coconut cream. Reserving the rest of the coconut cream to be added during the final stages of cooking. I am very satisfied with the results. It come out with an Adobong Baka sa Gata with a thick creamy sauce and with full of flavors and aroma.  Here is the recipe of my Adobong Baka sa Gata.   Ingredients: 1/2 kilo beef, cut into large cubes 1 can coco...

Ginataang Tulingan Steak with Pechay . I had this large sized tulingan steak that was sitting in the freezer for some time. I decided to cooked ultimately cooked it with coconut milk with some pechay that are similarly in the refrigerator for a couple of days already.  For my coconut milk I used the fresh one from a wet market near our home. The coconut milk was freshly extracted using a mechanical contraption that press the grated coconut between 2 metal plates mechanically. The extracted white liquid is 100% pure coconut milk. Cooking my Ginataang Tulingan Steak with Pechay is down to earth simple. I just throw in all the ingredients together and slow cooked till done. Petchay although a leafy vegetable will just usualy wilt even with longer cooking time. Here is my simple recipe for my Ginataang Tulingan Steak with Pechay . Ingredients: 4-6 slices large tulingan steaks 2 bundles pechay, trimmed 3-4 cloves garlic, peeled, crushed 1 medium size ...

Ginataang Manok sa Dilaw . Are you one of those who have caught with the turmeric powder health craze? There is no question about the health benefits of turmeric but we are not talking about that at this time. Instead I made a Pinoy recipe to make use of that same turmeric powder . Turmeric is no other than the luyang dilaw we used in some of our Pinoy dishes. Turmeric is not new to OPC in fact I have been using turmeric powder to give that yellow color and added extra depth of flavor the ginger. Today I used turmeric to my Ginataang Manok sa Dilaw . The addition of turmeric has given a very appetizing bright yellow color to my otherwise pale ginataang manok . It also enhanced the flavours of the ginger. Ginger is one of the must have ingredients for the Pinoy ginataang dish. Cooking is of course very similar to cooking a regular ginataang dish or to my other ginataang manok . Here is the recipe of my Ginataang Manok sa Dilaw . Try it. Ingredients: ...

Ginataang Langka with Sugpo . This Ginataang Langka is similar to my old post called Ginataang Langka, Jackfruit in Coconut Milk . However the cooking procedure was adapted to the ginisa cooking method , instead of the simple ginataang cooking method of combining all the ingredients, which I usually do with a lot of my Ginataang Vegetable dish . Another tweak was, Instead of using the usual dried fish toppings, I used a generous amount of prawns. Here is the recipe of my Ginataang Langka with Sugpo , try it. Ingredients: 1/2 kilo sliced unripe langka, jackfruit 2-12 mediun sized prawns, trimmed 1 medium sized onion, peeled, chopped 1/2 head garlic, peeled, crashed, chopped 2-3 thumb sized ginger, skinned, cut into thin strips 3-5 pieces long green sili 4-5 siling labuyo, chopped 2 cups pure coconut milk 1/2-1 tsp coarsely ground peppercorns salt cooking oil Cooking procedure: In a large sauce pan sauté garlic and ginger until fra...

Ginataang Halaan with Kangkong . Ginattang halaan is not new to OPC , we have a couple of versions of ginataang halaan with malungay , click the link below should you want to check out the post on the archives. Ginataang Halaan Ginataang Halaan with Malungay at Bulaklak ng Kalabasa Today I want to share the recipe of another ginataang halaan using kangkong for the vegetable ingredient. Cooking is basically the same, except that the stalks of kangkong should be separated from the leaves. Kangkong stalks require longer cooking time than the leaves and should be added at earlier stage of cooking. Here is the recipe of my Ginataang Halaan with Kangkong, enjoy. Ingredients: 1 kilo halaan, clams 2 big bundle talbos ng kangkong, trimmed, separate stalks from the leaves 1-2 thumb sized ginger, skinned, cut into strips 1/2 head garlic, peeled, crushed, chopped 1 medium size onion, peeled, chopped 2 pcs. long green chili 1-2 siling labuyo, chopped 4...

Ginataang Alimasag with Labong . Bamboo shoot and green crabs cooked in coconut milk is a feast of flavors that most Pinoy would love. Today I would like to share how I cooked my Ginataang Alimasag with Labong . Cooking crabs may be not a problem to most of us, but cooking it with bamboo shoots seems to be intimidating, it is if you source your bamboo shoots , as is and not prepared or sliced and pre-cooked. Today most bamboo shoots in most vegetable we t market and supermarket in Metro Manila or any other places in the Philippines are sold already pre-cooked. Wait, it may already be cooked but you still have to re-cooked it at your kitchen for two reasons, to remove that unpleasant oxidation odor and to kill any bacteria that may have accumulated during the handling and un-sanitized market conditions exposure, this requires re-boiling the bamboo shoots and discarding the boiling liquid. Now we are ready to cook our Ginataang Alimasag with Labong , here i...

Ginataang Halaan with Malungay at Bulaklak ng Kalabasa . Squash flower are deliciously beautiful, they are in abundance during the summer months in the in Muntinlupa and San Pedro, Laguna area. The banks of Laguna Lake become dry during summer, exposing a very fertile land. The residence along the lakes take advantage of this fertile dry bank of the Laguna Lake and plant all kinds of vegetables including kalabasa , that’s where our special squash flower ingredient came from. There is an abundance of fresh vegetables during this time. I thought the beautiful squash flowers would go best with one of my favorite seafood , halaan cooked with coconut milk . As expected my Ginataang Halaan with Malungay at Bulaklak ng Kalabasa , did not only looked great it did taste great as well. Here is the recipe of my Ginataang Halaan with Malungay at Bulaklak ng Kalabasa , would you try to cook it if you find squash flower at your location? Ingredients: 1 kilo halaa...