Sinigang na Lechon. Pork lechon is a Pinoy style pit roasted pig usually served in major community or family celebrations. I will not talk about the lechon on this post that is reserved for another time, instead I will be sharing an alternative lechon leftover dish. Of course every Pinoy who loves lechon knows that lechon leftovers are cooked as Lechon Paksiw. But today I would like to share
Friday, October 5, 2018
Prawn and Pork Ampalaya in Oysters Sauce
Posted on 7:01 AM by Christian Pilkerton
Prawn and Pork Ampalaya in Oysters Sauce is another version of bitter gourd or ampalaya Pinoy stir fry dish. Cooking is fairly simple, with the use of oyster sauce you can never go wrong. You may adjust the ingredients quantities but the final results will be based on how much oyster sauce is used. Now if you love ampalaya why not try this latest bitter gourd dish, Prawn and Pork
Special Pansit Lomi Sotanghon Gisado
Posted on 6:33 AM by Christian Pilkerton
Special Pansit Lomi Sotanghon Gisado. Pansit or Pinoy Noodles are usually served when there’s a family celebration in most Pinoy homes. Pansit comes in many forms, types and cooking technique or versions. In a way we at Overseas Pinoy Cooking is celebrating a milestone, Overseas Pinoy Cooking officially migrated from overseaspinoycooking.net to overseaspinoy.com. The site have also migrated
Kansi
Posted on 2:43 AM by Christian Pilkerton
Kansi, Kansi is beef shank to the Ilonggo’s, Bulalo to the Tagalog’s, and in Cebu there is a beef shank dish similar to Bulalo Soup dish called Pochero, not mistaken to the Tagalog Pochero Stew Dish. The Cebu Pochero and Tagalog Bulalo are definitely almost similar, both are boiled beef shanks and use similar vegetables, except that some version of Cebu Pochero uses labong. But I do
Pansit Canton with Tuna and Egg
Posted on 2:13 AM by Christian Pilkerton
Pansit Canton with Tuna and Egg. I have to make a post on my version of Pansit Canton with Tuna and Egg. It is not that the Pansit Canton with Tuna is on the television lately, this Pinoy concoctions of the Pinoy instant noodle has been around and have for the longest time before that Pansit Canton with Tuna ad. There are countless versions out there, each versions defend on what ingredients
Champeni of Batangas
Posted on 2:13 AM by Christian Pilkerton
Champeni of Batangas. Champeni or champene, sampeni or sampene, whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas. I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas, the pronunciation varies. Even the cooking procedures and ingredients differ
Paksiw na Bisugo sa Sampalok
Posted on 1:08 AM by Christian Pilkerton
Paksiw na Bisugo sa Sampalok. Paksiw sa sampalok is also called pinangat in the Tagalog region. We can also name our recipe for today Pinangat na Bisugo. Pinangat is similar to paksiw instead of using vinegar the recipe uses kamias or sampalok. Bisugo is always cooked paksiw in our household, there are other ways to cook bisugo but I love paksiw na isda. Cooking our Paksiw na Bisugo
Pork and Chicken Menudo
Posted on 1:08 AM by Christian Pilkerton
Pork and Chicken Menudo. I have received a lot of queries if we could use chicken instead of pork for our menudo. Of course the answer is definitely yes. I have always thought that I have already posted a Chicken Menudo version, but unfortunately I have not yet. For those who are looking for the recipe just hold on I will be doing one soon. Today I am sharing my version of Pork and
Kinilaw na Bangus
Posted on 1:08 AM by Christian Pilkerton
Kinilaw na Bangus. There are countless way to cook and prepare Bangus or Milkfish, our National Fish. Today I want to share my special version of Kinilaw na Bangus. I have always been hesitant to make Kinilaw out of Bangus. First because of the earthy flavour of the Bangus Fish and second the fish is bonny. My first taste of the Kinilaw na Bangus was from a recent dinner at a Bangus
KBL Soured with Batwan
Posted on 12:38 AM by Christian Pilkerton
KBL Soured with Batwan. For those unfamiliar with Pinoy food, Ilonggo Food in particular KBL is the acronym Kadyos, Baboy at Langka. The authentic KBL is soured with Batwan fruit which is very common souring fruit in Ilongo Cuisine. I will not talk about the details of Batwan as I am not an expert with it, should you want to learn more about Batwan you can check a very comprehensive article
Thursday, October 4, 2018
Steamed Pork Spareribs, Pinoy Style
Posted on 11:38 PM by Christian Pilkerton
Steamed Pork Spareribs, Pinoy Style. If you like Chinese food and love their dim sum then you provably familiar with this Steamed Pork Spareribs. Cooking a restaurant dish Steamed Pork Spareribs is actually very easy. Even I you do not have a steamer you can always set up your pan or rice cooker in to a teamer. The truth your rice steamer has a steaming rack that you have provably forgotten.
Nilagang Boto ng Langka
Posted on 11:08 PM by Christian Pilkerton
Nilagang Boto ng Langka. If you are a frequent traveller to Tagaytay, or have recently travelled to Tagatay I am pretty sure that you have seen those fruit stalls along the Sta Rosa-Tagaytay Road. I believe, Langka is in season at this time, those fruit stalls are filled with Langka fruits in all sizes. on my last drive to Tagaytay, on my way home, I was lucky to change upon on one of the
Ensaladang Guso, Kinilaw na Guso
Posted on 11:08 PM by Christian Pilkerton
Ensaladang Guso, Kinilaw na Guso. Guso is one of the more popular Pinoy edible seaweeds, the other two are Lato and Pokpoklo. Guso is usually comes in bright green but there are other variety of lesser green to greenish brown or red. It looks like small leafless branch, it is gelatinous but I would say it is crunchy and stiff. Ensaladang Guso, Kinilaw na Guso is usually served
Nilagang Buto Buto ng Baka.
Posted on 11:08 PM by Christian Pilkerton
Nilagang Buto Buto ng Baka. We love anything nilaga . When we talked about nilaga, it must be the bony part we call buto buto. I doesn’t matter what type of meat, it is either pork or beef. It is one of the staple dish to most Pinoy households. Cooking is simple, most will probably do not need the recipe. All it is required is just boil the bony meat ingredients till tender then throw in
Paksiw na Matambaka
Posted on 10:33 PM by Christian Pilkerton
Paksiw na Matambaka. I realised that all these time I do not have a post about matambaka. It is odd because matambaka is one of the more popular Pinoy fish, besides being abundant locally. Matambaka is similar in size and shape with alumahan, the notable difference is the big size eyes of matambaka, that is why it is called matambaka, literally similar eyes to the cow or ox eyes if you follow
Grilled Blue Marlin Steak, Inihaw na Malasugi
Posted on 10:03 PM by Christian Pilkerton
Grilled Blue Marlin Steak, Inihaw na Malasugi. I love grilled fish, grilling fish using heat plates is convenient. Just heat the plates in your stove it doesn’t matter if it is an electric or gas stove. The best about grill plates is you can grill indoors. I would suggest to set your overhead stove exhaust to maximum settings and open all your kitchen windows. As I have mentioned I
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