Friday, October 24, 2014

Red Pork Sinigang



Red Pork Sinigang. The addition of tomato sauce to the Pinoy popular soup dish sinigang, has made a lot of Pinoy households trying the sinigang twist for some time. The tomato sauce can of course be used as ingredient to sinigang, traditionally fresh tomatoes are used in most sinigang recipes. In fact there are some Pinoy that uses a lot of tomatoes to their sinigang.






For my version of Red Pork Sinigang I chosen not to use the tomato sauce, instead I used the instant tomato soup that come in cup size sachet and are usually sold in 3 to 4 sachet in a box in most supermarkets.






I thought using the tomato soup instead of tomato sauce, would result a creamier broth similar to a sinigang with gabi and the tomato soup flavour infused to the sinigang broth added another dimension.






Cooking is fairly straight forward, it is basically similar to any one’s sinigang recipe except the addition of the tomato soup ingredients, however please reduce your souring ingredient since the tomato soup is already sour not unless you prefer a very sourly sinigang.



Here is the recipe of my version of Red Pork Sinigang using tomato soup.





Ingredients:



1 kilo pork belly, cut into serving pieces

3 to 4 sachet, instant tomato soup mix

1 bundle kangkong, trimmed, separate the leaves and stalk

1 medium size labanos, skinned, sliced diagonally

2 medium size eggplant, trimmed, sliced diagonally

2 medium size tomato, quartered

1 medium size onion, peeled, quartered

3-4 pcs. red long chili

1-2 tbsp. tamarind sinigang mix

salt





Cooking procedure:



Place the pork in a large pot and add water to about 1 inch above the meat. Bring to a boil and simmer for 10 to15 minutes. Scope out all scum that rises to the surface. Add the onion, tomato and instant tomato soup mix diluted in 1- 1 1/2 cups of water, continue to simmer for 30 to 35 minutes or until the pork are tender. Add in the sinigang mix and continue to simmer for 3 to 5 minutes. Season with salt to taste. Add in the vegetables except the leaves and continue to cook for 2 to 3 minutes. Then add in the kangkong leaves and green long chili. Cook for another 2 to 3 minutes or until the vegetables are cooked. Serve hot with a dipping sauce of patis, kalamansi and siling labuyo.


































Monday, October 20, 2014

White Chicken Adobo, Adobong Puti



White Chicken Adobo, Adobong Puti is another version of my Adobong Puti. This time I have adopted the recipe from my post, Food SafariChef Ricky Ocampo's Recipe of Chicken Adobo. Cooking method is basically the same, I just omitted the soy sauce.






The resultant dish was as expected very yummy, even without the soy sauce.



Here is the recipe of my White Chicken Adobo, Adobong Puti, enjoy





Ingredients:



1 kilo chicken, cut into large servings

1/2 cup apple cider or white balsamic vinegar

1/2 head garlic, peeled, crushed and chopped

1 tbsp. peppercorns

3-4 pcs. bay leaves

1/4 cup cooking oil

salt








Cooking procedure:



In a large frying pan heat the cooking oil until it start to bubble. Lightly fry the chicken for 10 to 15 minutes on all sides or until golden brown. Add in the garlic and continue to fry for 2 to 3 minutes until the garlic are lightly browned. Add the bay leaves and peppercorns, continue to cook for 2 to 3 minutes. Season with salt to taste. Now add in the vinegar, and about 1/2 cup of water bring to a boil and reduce the heat to moderate to low. Cover and let simmer for 25 to 30 minutes or until the liquid is reduce to an oily sauce. Serve with a lot of hot rice.





See other adobo recipes:



Adobong Ilocano, Chicken Adobo

Adobong Atay at Balunbalunan ng Manok sa Pinya

Adobong Puti

Adobong Pusit at Baboy, Squid and Pork Adobo

Adobong Manok sa Gata

Adobong Isaw, Adobong Bituka

Adobong Baboy sa Asin

Adobong Baboy sa Gata, Pork Adobo in Coconut Milk

Adobong Baka

Adobong Kambing

Adobong Puti, No Soy Sauce Adobo

Beef Spareribs Adobo with Oyster Sauce

Batangas Adobong Dilaw

Batangas Adobo

Bohol Adobo?

Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe

Ground Pork Adobo with Quail Eggs

Humba, Adobong Bisaya

Pork Adobo sa Pinakurat

Pork and Chicken Adobo

Pork Adobo with Pineapple

Pork Adobo with Chunky Chicken Liver Sauce

Pork Humba with Pineapple

Duck Breast Adobo, Adobong Pato

Lamb Adobo

Special Adobo












Friday, October 17, 2014

Fish Head Curry Pinoy Style



Fish Head Curry Pinoy Style. Fish head curry is one of the more popular dish in most of our Asian neighbors. Some of the best I have eaten are the Fish head curry from Singapore and Malaysia. Those fish head curries use the full dose of curry spices which most of the Pinoy will find very strong, hot and spicy. Our versions of curry are super mild and most are even on the sweet side. Never the less Pinoy curries will always be one of my favorite Pinoy dish. Click the link below for recipes of Pinoy curry dishes that we had in the archives.



Pinoy Prawn Curry

Pinoy Pork Curry

Pinoy Beef Curry

Pinoy Fish Curry with Kalabasa

Seafood and Vegetable Green Curry

Thai Green Chicken Curry, Pinoy Style

Chicken Curry with Bamboo Shoots

Pinoy Chicken Curry

Pinoy Chicken & Pork Curry






For our Pinoy version of Fish Head Curry I have adopted the recipe of our Pinoy Pork Curry and Pinoy Chicken Curry. The vegetable ingredients and cooking procedure are basically similar, just note that fish will cook quickly and over cooking will disintegrate the fish of from the bone.






The resultant dish was great, just make sure to use the freshest fish head available. Here is the recipe of my Fish Head Curry Pinoy Style, try it.





Ingredients:



1 medium size maya maya fish head or similar

1/2 head garlic, peeled, crushed, chopped

1 large size onion, peeled, chopped

2-3 thumb size ginger, skinned, cut into thin strips

2 medium size potato, skinned, cut into wedges

1 large size carrot, skinned, cut into wedges

1 small size red or green bell pepper, cut into strips

2 pieces red or green chili sliced

1 big can coconut cream

1 bunch snow peas, trimmed

1 bunch green beans, trimmed

1/4 cup fish sauce

2-3 tbsp. yellow curry powder

1/2 tsp. turmeric powder

1-2 tsp. sugar

1/2 tsp. ground peppercorns

1-2 tbsp. parsley flakes

1/4 cup cornstrach

salt

cooking oil






Cooking procedure:



In a sauce pan sauté garlic, ginger and onion until fragrant. Stir in the fish head and carefully stir cook the fish head by turning several times to get the aromatics absorbed by the fish. Now remove the fish and keep aside leaving sautéed aromatic ingredient in the sauce pan. Add in the fish sauce, the ground peppercorns and half of the coconut cream, then add about 1 1/2 to 2 cups of water, bring to a boil and simmer for 1 to 2 minutes, stirring once in a while. Add in the curry powder, the turmeric powder, the potato, carrot and sugar, continue to simmer for about 8 to 10 minutes or until the potatoes are just cooked. Correct saltines if required. Now add in the fish head, the remaining coconut cream, the green beans, snow peas and chili, continue to cook for about 8 to 10 minutes, turning the fish and stirring occasionally. Add in the bell pepper and cook for another half a minute or so, then thicken the sauce with cornstarch diluted in 1/4 cup of water, continue to cook for about a minute more. Serve immediately with a lot of rice.























Wednesday, October 15, 2014

Mango Beer Braised Beef Spare Ribs



Mango Beer Braised Beef Spare Ribs. Using beer in cooking is just like using another spice or flavor in the dish. Just like other spice and aroma ingredients it should not be overdone. Beer will add some bitterness and sweetness to a braised dish. Our dish for today is a good example the fruity mango beer will add some fruity sweetness and mild bitterness to our sweet salty and bitter braised recipe.






The beef spare ribs is slow cooked with beer plus some of my favorite braising sauces and aromatic spices for hours at low heat.






Here is the recipe of my Mango Beer Braised Beef Spare Ribs.





Ingredients:



1 kilo beef spare ribs

350 ml Mango Beer

1 whole garlic, cut in half

1/4 cup oyster sauce

2-3 table spoon Hoisin Sauce

1/4 cup soy sauce

2-3 slivers, ginger

1 tsp peppercorns

2-3 pcs. star anise

2-3 pcs. bay leaf

2-3 tbsp brown sugar

1/4 cup cornstarch

salt









Cooking Procedure:



In a saucepan put beef, pour water to cover, bring to a boil and simmer for a minute. Now drain first boiled water and rinse off all scum. Return beef in the saucepan pour in the beer and fresh water to cover, add in the garlic, ginger, star anise, bay leaf and soy sauce. Bring to a boil and simmer at low to medium heat for 1 to 1 1/2 hours, add more water as necessary. Add sugar, oyster sauce and hoisin sauce, simmer for another 15 to 30 minutes or until the meat are tender and start to fall out from the bone and the liquid has reduced to about half. Thicken sauce with cornstarch diluted in 1/4 cup water. Correct saltines if required. Serve hot with a lot of rice.








See other related asado recipe:



Braised Chicken Wings with Tausi

Braised Pork Leg with Tausi

Braised Lamb, Pinoy Style

Oxtail with Mushroom and Oyster Sauce

Braised Pork Belly and Quail Egg

Beef Asado, Braised Beef

Chicken Asado, Asadong Manok

Asado Bulalo, Beef Shank Asado

Braised Beef

Beef Pares






















Tuesday, October 14, 2014

Adobong Okra


Adobong Okra. Okra is one of the Pinoy vegetable that I have noticed that are regularly available here in Darwin both in the supermarkets and produced Sunday and Saturday markets around town. The okra quality is very inviting I was tempted to purchase some without thinking what to cook out of it. Well I did not have trouble what to cook, I decided, why not try adobo using the dark soy sauce that I have recently bought from the Asian section of Woolworth Supermarket.






Adobong Okra is another addition on vegetable adobo in the archives that I have posted, check out the list below should you are looking for other vegetable adobo recipes to cook.



Adobong Asparagus

Adobong Choy Sum

Adobong Bok Choy

Adobong Labong, Bamboo Shoot Adobo

Adobong Kabute

Adobong Sitaw

Adobong Sitaw at Baboy

Adobong Kangkong






Here is the recipe of my version of Adobong Okra.





Ingredients:



250 grams okra, trimmed, cut into half diagonally

1 cup pork belly, cut into strips

1/2 head garlic, peeled, crushed

1 small size onion, peeled, chopped

1/4 cup vinegar

1/4 cup soy sauce

1/2 tsp. peppercorns, crushed

2-3 pcs. bay leaf

cooking oil

salt








Cooking procedure:



In a pan, place the pork and add 1 cup of water bring to a boil and simmer for 8 to 10 minutes or until pork are tender and all the liquid has evaporated and start to render fat. Add more water as necessary. Shift pork at one side and stir-fry garlic and onion fragrant, stir in the pork. Pour 1/2 cup of water and add in bay leaf, peppercorn, soy sauce and vinegar. Bring to boil and simmer for 5 to 8 minutes without stirring. Add in okra and stir cook for 3 to 5 minutes or until the okra are just cooked but firm. Correct saltiness if required. Serve hot with a lot of rice.











Friday, October 10, 2014

Tinolang Manok sa Zucchini



Tinolang Manok sa Zucchini. I was craving for chiken tinola but I cannot find papaya or sayote at the supermarket, I thought zucchini would be a good alternative. This is not the first time that I used zucchini on some of my Pinoy Dishes. I even have a version of pinakbet using zucchini as one of the vegetable ingredients.






Please note that zucchini cooks quickly and becomes really soft and mushy when overcooked, I suggest that to add the zucchini at the end of cooking do not overcooked it should still be crisp.






I have also used some baby spinach in addition to the zucchini. Cooking is straight forward, it is basically the same with my tinola recipes in the archives.



Tinolang Manok with Sotanghon

Tinolang Manok sa Patola

Tinolang Manok sa Ampalaya

Tinolang Manok sa Papaya

Chicken with Ampalaya Tendrils and Sotanghon

Chicken Binakol

Chicken Halang Halang



Here is the recipe of my Tinolang Manok sa Zucchini.





Ingredients:



1 kilo chicken, cut into serving pieces, bone in

4-6 zucchini, cut into wedges

150 g baby spinach

2-3 thumb size ginger, skinned, cut into strips

1/2 head garlic, peeled, crushed, chopped

1 medium size onion, peeled, chopped

3-5 pcs. long green chili

1 tsp. peppercorns

1/4 cup fish sauce

1 tsp. sugar

salt

cooking oil








Cooking procedure:



In a large sauce pan sauté garlic, onion and ginger until fragrant, add in the chicken and stir cook for 2 to 3 minutes. Add in the fish sauce and stir cook for another 1 to 2 minutes. Pour in 4 to 6 cups of water, add in the peppercorns bring to boil and simmer for 10 to 15 minutes. Then add in the sugar, long green chili and zucchini simmer for another 3 to 4 minutes or until zucchini are just cooked. Correct saltiness if required, add in the baby spinach and cook for another 1 minute. Serve hot.














Tuesday, October 7, 2014

Chicken Bopis



Chicken Bopis. To Overseas Pinoys who are lovers of bopis and have for some time craving the dish but cannot cook one because the pork or beef internal organs for some reasons are not available in your locations, I would like to share a chicken version instead. Otherwise try my vegetarian version Vegeterian Bopis.








Occasionally on some supermarkets here in Australia chicken innards are available, and I am sure it may be available elsewhere specialty where there is a large community of Asian or Filipino in particular. For the chicken innards ingredients of my version of Chicken Bopis, I used the hearth, gizzard and liver. Similar to my pork bopis recipes the chicken innards has to be parboiled before chopping to small cubes. Just remember that the gizzards will take longer to cook.



Here is the recipe of my version of Chicken Bopis, bring out the beer! the mango beer?








Ingredients:



1/2 kilo chicken hearth, parboiled, diced, finely

1/2 kilo chicken gizzard, parboiled, diced, finely

1/4 kilo chicken liver, parboiled, diced, finely

1 medium size labanos, skinned, diced finely

1 medium size carrot, skinned, diced finely

1 red bell pepper, deseeded, diced finely

1 green bell pepper, deseeded, diced finely

2-3 red long chili, sliced

2 tablespoon black pepper, coarsely ground

1/2 head garlic, peeled, crushed, chopped

1 medium size onion, peeled, chopped

1/4 cup atsuete / annatto in oil

2-3 pieces hot chili, chopped

1/4 cup soy sauce

3/4 cup vinegar

1/4 cup patis

3-4 pieces bay leaf

cooking oil

salt








Cooking procedure:



In wok sauté garlic and onion till fragrant, Add in diced chicken hearth, liver and gizzard and stir cook for 3 to 5 minutes or until it start to sizzle. Add in vinegar and cook for 2 to 3 minutes now add in annatto oil, patis, soy sauce, bay leaf and black pepper, stir cook for another 2 to 3 minutes. Add in 3 cups of water and simmer for 3 to 5 minutes now add in carrots, labanos, and hot chili, simmer for another 3 to 5 minutes or until most of the liquid has evaporated. Correct saltines if required. Add in bell pepper and red long chilies, cook for a minute or two. Serve hot with a lot of rice.