Overseas Pinoy Cooking

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

CREAMY LAING with DRIED FISH │ LAING at DAING │ Paano Lutuin ang Laing na Walang Kati Try this Laing at Daing, Laing with Dried Fish Recipe The not to secret cooking of laing na walang kati is not to stir the laing’s first 5 to 10 minutes cooking stage, then the dried laing leaves has to be cooked very long. The laing leaves should have been dried properly. Ingredients: 1 big bowl dried gabi leaves 1/2 kilo pork, cut, adobo size 3 large alumahan dried fish or any meaty dried fish, soaked and rinsed, cut into wide strips 1/4 cup bagoong alamang 2 400ml packs Coco Mama coconut milk 2-3 thumb size ginger, sliced 1/2 head garlic, chopped 2 medium size onions, chopped 3-5 pieces green chilies 4-5 red chilies 1-2 tbsps. crushed black peppercorns 1/3 cup fish sauce salt to taste

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

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 onio

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 Santol, Sinantol . Some of our readers may have had Ginataan Santol , specifically our readers who are ginataan loving Bikolano . If you are wondering how Ginataang Santol or Sinantol is cooked, don’t be intimidated. Except for the grating of the santol meat , cooking is fairly easy. Similar to any typical vegetable ginataang Bicol style there is no sautéing involve. The aromatics are initially boiled with half the coconut milk , then all the other ingredients are added and let cook all together until done, the remaining half of the coconut milk is added during the final stages of cooking. Here is my simple version of Ginataang Santol, Sinantol . Ingredients: 3-4 pieces medium sized santol 250 grams pork belly, cut into strips 250 grams medium size shrimp, shelled 3 cups coconut milk 2 medium size onion, peeled, chopped 1/2 head garlic, peeled, crushed, chopped 2-3 thumb sized ginger, cut into thin strips 1 stalk lemongrass, trimmed, crush

Ginataang Papaya with Canned Tuna . Ginataang papaya is usually cooked with tinapa or dried fish , I did not have both so I substituted it with canned tuna, as expected it was as good. Ginataang papaya is one of my favorite ginataang vegetable dish , there is that thing with papaya, when cooked with coconut milk that make the dish match with a lot of hot steamy rice. Just thinking about a creamy yummy Ginataang Papaya makes me droll and I am sure a lot of ginataang loving Pinoy out there will feel the same. Cooking Ginataang Papaya with Canned Tuna is fairly simple. Just one reminder though, refrain from stirring to much to avoid the canned tuna being disintegrated. Here is the recipe of my Ginataang Papaya with Canned Tuna , enjoy. Ingredients: 1 medium size green papaya, peeled, de-seeded, cut into slices 2 cans 130 grams canned tuna in oil or brine 1 can 270 ml canned coconut cream 3-4 cloves garlic, peeled, crushed, chopped 1 small size onion,

Bicol Express an authentic Bicolano dish? Or a dish named after a train that travel to Bicol . Whatever it is, this dish is one of the more popular Pinoy dish , and it has evolved in many form. Bicol Express is one of the mainstay viand in most carinderia turo-turo stalls to a highly recommended dish on a fine dining Filipino restaurant . We have posted several version of Bicol express in the past, click on the link below to check them out. Making Bicol express is fairly easy, our version do not require any complicated cooking steps. Just mix in all the ingredient, in 2 batches the meat ingredients then the vegetables ingredients, and let cook till the liquid has turned to an oily sauce, you will never go wrong. The amount of green chili is optional, you may use as many as hoy you can tolerate the hotness. Tor reduce the hotness just soak the sliced chili in warm water for as long as you can, double soak if you have time, discard the seeds. Here is th