Overseas Pinoy Cooking

SEAFOOD PINOY PAELLA RECIPE │ How to Cook Pinoy Seafood Paella Seafood Pinoy Paella, Paella with Shrimps, Mussels and Clams is our Pinoy version of the festive PAELLA. In our household we usually have Paella, Arroz Valenciana or Bringhe every Noche Buena. Every year I try to cook different versions . Visit our website to check some of the Paella, Arroz Valenciana or Bringhe version that we had  in the fast. Overseas Pinoy Cooking  paella post: \ Today I am sharing our Seafood Paella that we had last Noche Buena. Making the Pinoy version of Paella is fairly easy, any ingredient that are available will do. There are no hard rule for the type and quantity of the main ingredients. If seafood is not available for some reason you may use just pork or chicken, or even ham, meatloaf or hotdogs. Ingredients: Type and quantity of main ingredients are for guide only. Any available ingredients will do. 1/2 kilo glutinous rice, cooked, (slightly undercooked) 1/2 kilo shrimps shelled deveined, Boil

Pinoy Arroz Valenciana. It has been a tradition that every Christmas we take all the effort to post a new version of paella , bringhe or valenciana. It is also the same dish that is traditionally prepared during the family Noche Buena dinner . It is our belief that a paella , bringhe or valenciana dish is a tradition to most Pinoy that brings the family together. For this year I decided to make Pinoy Arroz Valenciana , it is our Pinoy version of Arroz Velenciana . The dish is made up of rice cooked with coconut milk and turmeric powder.   There are countless version of the Pinoy Arroz Valenciana . Because of the wide choices of ingredients every Pinoy Arroz Valenciana varies in every households and locality. It has been also an OPC tradition that with our paella , bringhe or valenciana post come with our Christmas greeting to all of our readers , let me now take this opportunity to greet everyone a… Merry Christmas! Now here is the recipe of our version

Bringhe with Longaniza and Seafoods. If you are a long-time fan or regular reader of this blog, you probably familiar now of OPC’s Christmas tradition that every Christmas Day we make it a point to post our center dish during the Noche Buena dinner, the traditional Paella or Bringhe. Before I present to you the recipes of this year’s Bringhe with Longaniza and Seafoods I would like to first greet all of you. MERRY CHRISTMAS! Now here is the recipe of our version of Bringhe with Longaniza and Seafoods. Ingredients: 5 cups uncooked malagkit, glutinous rice, soaked in water. 3 cups cooked regular rice 12 Frabelle   Longaniza Recado , peeled, sliced diagonally 1/4 kilo pork, boiled, cut into large slices 1/4 kilo pork liver, cut into large slices, rinsed 1/2 kilo medium size shrimp, trimmed, boiled 4 medium sized green crabs, trimmed, boiled, cut in halves 2 cups squid, cleaned, cut crosswise 6 Pinoy hotdog, peeled, sliced diagonally

Pinoy Seafood Jambalaya . To my understanding Jambalaya is the Louisiana version of the Spanish Paella , cooking method is done to suit 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 an authentic Spanish Paella which take a lot of cooking stages and off course a lot of time and using the right pan called paellera . Both Jambalaya and our Pinoy version of paella are cooked with an ordinary deep pan. To understand the origins and how Jambalaya is cooked I have included on this post a video which I thought the author have effectively explained in details and with cooking example of his version of  Jambalaya . How to Make Jambalaya / What is Jambalaya? For my version of Pinoy Seafood Jambalaya I just incorporated my cooking method of Seafood Paella. Obviously I do n

Crabs and Prawns in Aligue Rice, Aligue Bringhe . To those who are new to Overseas Pinoy Cooking it has has been the tradition to post the paella or bringhe dish every Holiday Season . Paella is traditionally served at our Noche Buena every year whether it is arroz valenciana or bringhe . This is now the fifth year of the Christmas paella post which started in 2007 Pinoy Seafood Rice Cooker Paella Valencianna , then in 2008 Seafood Pinoy Arroz Paella , in 2009 Seafood Bringhe Valenciana , in 2010 Lechon Arroz Paella Valenciana , and last year, 2011 Purple Seafood Bringhe, Pinoy Arroz Valenciana Style . For this year’s Noche Buena it is Crab and Prawns in Aligue Rice, Aligue Bringhe . This year paella dish tradition is special, it is a bringhe dish but this time I used taba or aligue ng talangka . Taba ng talangka is readily available even overseas, For the toppings I used large mud crabs or alimango and large prawns or sugpo . Cooking is again basically the same w

Purple Seafood Bringhe, Pinoy Arroz Valenciana Style. It is a family tradition that every Christmas either paella , bringhe , arroz valenciana or any similar rice dish is served on our Noche Buena dinner . For this Christmas I tried to be innovative by playing with the color of this year’s Christmas bringhe dish . Instead of using the regular white glutinous rice for bringhe I used violet glutinous rice commonly called pirurutong , a type of glutinous rice used in puto bumbong . The recipe is basically the same with my seafood bringhe . This would have been better if I have posted it earlier so the anyone who have been looking for something especial for their Noche Buena dinner could have tried it. Never the less if you are really in to something different you could always try it for tommorow’s Buena Noche dinner . At this point I want to greet everyone a Happy and Prosperous New year!!! Here is the recipe of my Purple Seafood Bringhe, Pinoy Arroz Valenciana Style .

Lechon Arroz Paella Valenciana.  It has been the tradition of Overseas Pinoy Cooking to post the paella dish which is traditionally served at our Noche Buena every year whether it is arroz valenciana or bringhe . This is now the fourth year of the Christmas paella post which started in 2007’s Pinoy Seafood Rice Cooker Paella Valencianna , then on 2008’s Seafood Pinoy Arroz Paella and last year’s Seafood Bringhe Valenciana . For this year’s Noche Buena it is Lechon Arroz Paella Valenciana, it’s an all meat version topped with home baked lechon. The dish is similar to the basic recipe of bringhe, to make the dish I used one part glutinous rice and one part regular rice sautéed in garlic, onion, pork, chicken and Spanish chorizo slices using the oil used in stir frying some diced bacon which I added on the last part of cooking the rice. Broth from pre-boiling the pork rind and thick canned coconut cream is added to the rice and simmered until the rice started to absorb the b

Seafood Bringhe Valenciana . Traditionally paella or valenciana is served at our Noche Buena every year. The blog is now about 2 1/2 years and I also made as a tradition to post those Noche Buena paella dish whether it’s arroz, valenciana or bringhe . Last year it was my own seafood paella and the year before it was the rice cooker version of seafood paella . For this year’s Noche Buena I made a Seafood Bringhe Valenciana . It’s a medley of crabs, clams, mussels, squids and fish fillet . To make the dish I used one part glutinous rice and one part regular rice sautéed in garlic, ginger and onions. In addition to the usual chorizo, I also used bacon, fried till crisp and added to the sautéed rice for added flavours. The rice is then boiled with the broth from pre-cooking the seafoods and pure coconut milk in a large pot. It is simmered until most of the liquid is absorbed by the rice before transpering in a large wok lined with banana leaves . It is then cooked to low hea

Bringhe is referred to as the Pinoy adaptation of paella. It is also said that it originates in Pampanga. Bringhe is made up of glutinous rice with chicken cooked in coconut milk, flavored and tinted yellow with turmeric. It is usually serve on special occasions like Fiesta celebration and during Christmas season. For my version in addition with the above ingredients I also put in chorizo and frozen mixed vegetable. Traditionally bringhe is cooked in a talyasi/large skillet, lined and covered with banana leaves during the final cooking/steaming stage, so the rice does not stick to the skillet. The banana leaves in combination with the sweetness of the coconut gives that special and very Pinoy aroma of bringhe. Ingredients: 1/2 kilo chicken, de-boned, cut in cubes 1/4 kilo pork, boiled, cut in cubes 1 pc. chorizo, sliced, reserved lard 2 cup malagkit, glutinous rice 2 cup regular rice 1 thumb size ginger, thinly cut into strips 1 large size red bell pepper, roaste

Pinoy Arroz Paella . The main dish of our Noche Buena is paella and it has become a family tradition. I would like to share to every one my version of paella, thru the years I have tried to improve the recipe. I have used only ingredients that are available locally, locally means available even in your local wet market. Cooking procedure is fairly easy an average housewife can easily cook the dish. There are no special cooking procedures. I am now posting the dish in advance and in time for every one to prepare it should you choose to have a paella in your Noche Buena. Here is the recipe. Enjoy. At this point I want to greet every one a; MERRY CHRISTMAS AND A HAPPY NEW YEAR!!! Ingredients: 1 cup fragrant rice, washed 2 cups  malagkit rice, washed 1 cup pork, sliced 1 cup chicken thighs, sliced 1/2 kilo tahong , parboiled 1/2 kilo prawn, parboiled 3 pcs. crabs, cut, parboiled 1 cup squid, sliced crosswise 1 bell pepper, chopped 2 cups tomato sauce 3 pcs. boiled