Overseas Pinoy Cooking

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 when I was looking for something that require less ingredient, easy to prepare and can be cook in less than 20 minutes. I am sure the ingredients should be available in most supermarket where ever you are including the spinach. As I said cooking is definitely easy, here’s how I cooked my Ginataang Canned Smoked Tuna with Spinach . Ingredients: 2 bags of 120 grams baby spinach 1 small can/140ml canned coconut cream 1 small can/125 grams canned smoked tuna slices 2-3 cloves garlic, peeled, crushed, chopped 1 thumb size

Baboy at Langka with Black Eyed Peas . This recipe is adopted from KBL - Baboy Langka at Kadyos a popular Iloilo . Kadyos is obviously not available down here so I used black eyed peas or beans instead. I have just recently cooked a similar black eyed beans dish using fork belly instead of pork hocks or pork pata , Black Eyed Pea with Pork Belly , that dish however was adopted from a similar dish called Pinablad a Pusi . There are also similar beans and pork dish in the archive just click the links below to check out recipes recipe. KBL – Kadyos, Baboy at Langka Kadyos, Baboy at Langka – Purple KBL Black Eyed Pea with Pork Belly, Pinablad a Pusi As a substitute for batwan as a souring ingredient I just used sinigang mix . Obviously langka is also not available therefore I have to use the canned langka usually available in Asian stores I Here is the recipe of my Baboy at Langka with Black Eyed Peas . Ingredients: 1 small size pata ng baboy, pork leg 2 cup

Black Eyed Pea with Pork Belly, Pinablad a Pusi . I have searched high and low for the correct Pilipino word for black eyed peas but it seems there is not in the Google at least. I still remember when I was a kid we call it pusi in Ilocano , but pusi sometimes refer to all dried beans . Pinablad is the Ilocano word for boiled beans similar to Ginisang Mungo – Pinablad a Balatong or KBL – Kadyos, Baboy at Langka . Pinablad a Pusi is a very popular boiled beans soup dish usually with pork or beef hocks or bones. To make the dish it is basically the same with ginisang mungo . Here is the recipe of my Black Eyed Pea with Pork Belly, Pinablad a Pusi . Ingredients: 1 kilo pork belly cut into large pieces 3 cups dried black eyed pea, soaked with water for at least 15 minutes 2 large bag baby spinach 3-4 pieces long green chili 1/2 head garlic, chopped 2 thumb size ginger, peeled, cut into thin strips 1 large size onion, chopped 2 large size tomato, chopped 1/2 cu

Ginisang Munggo with Pork Pata and Zucchini . Pork pata with mungo is not new to OPC and to most Pinoy. I do have one recipe of the dish, Ginisang Munggo with Pork Pata . Today I would like to share another version with zucchini . Zucchini is a type of squash but looks more like a cucumber. It is totally not similar with the Pinoy squash in look but they do have similar flowers. Most of overseas Pinoy have made zucchini as an alternative to Pinoy vegetables . Zuzcchini can be added as vegetable ingredients to a lot of Pinoy dishes like tinola , pinakbet , ect. For today I used it with guinisang mungo. Here is the recipe on my Ginisang Munggo with Pork Pata and Zucchini . Ingredients: 1 small size pata ng baboy (pork leg or hocks) 2 cups mung beans 2 large bag baby spinach 2 medium size zucchini, cut into wedges 4-6 pieces long green chili 1/2 head garlic, chopped 1/2 head garlic, crushed 2 thumb size ginger, peeled, cut into thin strips 1 thumb size

Ginisang Munggo with Oxtail . Here is a dish made up of two of my favorite Pinoy food, munggo and oxtail . Ginisang munggo with oxtail is dish that is worth trying if you are looking for special cooking method of that lowly Pinoy favourite ginisang munggo . This is not the first time that I have tried to use different meat ingredients for ginisang munggo . Check the links below should you be interested or looking for alternative ingredients for your ginisang munggo . For today ginisang munggo recipe I used oxtail for the meat ingredients. To make the dish I have to boil the mung beans and the oxtail separately for easier adjustments of cooking time since I this is the first time that I cooked the dish. Theoretically it is possible to boil the oxtail first the add the mung beans in the same pot, but this require a little experience and skills on how soon the mung beans are added in the already cooking oxtail. For the vegetable ingredients I just used spinach and eggp

Munggo with Pork Pata, Mung Beans with Pork Leg . Ginisang munggo  is one of the more popular carinderia vegetable dish . It is cheap, very filling and it’s versatile in the sense that any toppings or sahog can be used. From canned sardines to large shrimps or prawns , from tinapa flakes to fried fish fillet or fried fish slices , from ground meat to chunks of pork leg or beef leg. Today I want to share my version of mung bean soup with pork leg . The bean and pork leg combination dish is not new. In fact I do have already a similar dish using red beans with pork leg or hocks. Another very popular beans with leg dish is the KBL or Kadyos, Baboy at Langka . Cooking is straight forward and very similar to my several versions of ginisang munggo . The only difference is that for this Munggo with Pork Pata, Mung Beans with Pork Leg it require extra stage of cooking in addition to the two stage cooking; sautéing and boiling/simmering of ginisang munggo . The pork leg whic

Suam na Kalabasa at Hipon, Kinalabasang Hipon . Suam is traditionally made a soupy dish made up of corn kernels with some leafy vegetables , with pork and/or some shrimps . I have a few similar post in the archives if you want to try them. Suam na Mais, Pinoy Corn Soup Ginulay na Mais, Gulay na Mais Today I would like to share a version using squash . This is not the first time that I cooked suam using kalabasa or squash/pumpkin . I have some kalabasa soupy dish on the archives just click the links if you want to try them as well. Suam nga Karabasa, Kalabasa Soup Ginisang Kalabasa at Talong Dinoydoy The cooking method my second version Suam na Kalabasa at Hipon or Kinalabasang Hipon is basically the same with the usual Pinoy vegetable dish  wich involved sautéing the meat or seafood with the the aromatic ingredients, For today’s dish I used large size shimps suited with the aromatics garlic and onions before adding the vegetables for this particular one ka

Sardinas at Spinach . We Pinoys love to cook our canned sardines with whatever vegetables that is available in the kitchen. Sardinas at spinach is another addition of some recipes of canned sardines with vegetables already in the archives. Patola at Sardinas with Misua   Sardinas at Sayote   Sardinas at Pechay   Cooking method is basically the same, the canned sardines is sautéed with a lot of garlic and onion before adding the vegetables. The sauce is diluted with some water to make it more soupy for the reason that we want it to smear the soupy sauce to our steaming breakfast rice. Sardinas at spinach may not be a new recipe,  I am sure a lot of the readers have already at one time cooked sardines with spinach . Here is the recipe of my Sardinas at Spinach . Ingredients: 2 small cans canned Ligo sardines in tomato sauce with chili 150 grams spinach leaves 1 medium size tomato, chopped 1 small size onion, sliced 1/2 head garlic, crushed, chopped 1-2 pieces l

Mung Bean Soup with Bacon and Pork Chicharon . Here is another innovative version of ginisang munggo . This ginisang munggo is cooked as a thick soup then served with bacon and pork chicharon garnish or toppings. For the recipe I used split mung beans for easier and shorter cooking time to make the beans into thick soup consistency. As an alternative use coarsely ground mung beans that are usually available in Metro Manila markets. Cooking is basically the same with the usual ginisang munggo except that the mung beans have to be cooked till it disintegrate and form into thick soup consistency. The  bacon and chicharon toppings  add visual appeal to the lowly Pinoy dish which bring the dish into another level. Here is the recipe of my innovative Mung Bean Soup with Bacon and Pork Chicharon. Ingredients: 1 cup munggo (split mung beans) 100 grams pork, boiled, cut into strips 150 grams shrimp, shelled, deveined 1 bunch baby spinach 1/2 head garlic, chopped

Ginataang Munggo, Mung Bean Soup with Coconut Cream . This recipe is basically ginisang munggo but made creamer by the addition of coconut cream . I used the canned coconut cream that is available in most supermarket. I do not have the usual leafy vegetables that are normally added to ginisang munggo (click here , here , here and here ) so I use substitution. Instead of chili leaves I used spinach then added some extra long green chili. I would suggest to add extra chili for the added chili hotness that will complement with the coconut. Cooking method is the same with ginisang munggo except with the addition of the coconut cream during the final stage of cooking. Here is the recipe, enjoy. Ingredients: 2 cups munggo (mung beans) 200 grams pork, sliced 200 grams shrimp, shelled 1/2 head garlic, chopped 1 medium size onion, chopped 2 medium size tomato, chopped 2 thumb size ginger, cut into strips 1 bundle spinach, coarsely chopped 1 400 grams can