Chupsuey

Chopsuey is a vegetable stirfry usually made up the cabbage, cauliflower, beans, and bell pepper. Other similar vegetables are also used like sayote, celery, carrots and mushroom. There is no exact measure or combination as long as it is the Baguio type of vegetables, for flavoring, strips of meat and/or seafood is added. Chopsuey is so popular that it is the typical accompaniment vegetables of most meat and seafood dish at fiestas or any other celebrations. It is also as popular in most Pinoy and even Chinese restaurants. Here is a the basic chopsuey recipe

Ingredients:

1 cup. pork, boiled, sliced thinly
1 cup. medium size shrimp, shelled
1 cup chicken thigh, boiled cut into pieces
1 can cooked quail egg
12 pcs. young corn, cut diagonally
20 pcs sitsaro, stringed
1 small size cauliflower, cut to pieces
1 medium size carrot, sliced thinly
1 small size cabbage, cut into wedges
1 small red bell pepper, cut into wedges
1 small green bell pepper, cut into wedges
1 stalk celery, separate leaves, stem sliced thinly
1/2 head garlic, chopped
1 medium size onion, chopped
2 tbsp. cornstarch
1 tsp. sugar
salt and pepper
cooking oil

Cooking procedure:



In a wok sauté garlic and onion, add pork, chicken and shrimp, quickly stir cook for 2-3 minutes or until shrimps are cooked. Add in salt to taste, pepper, sugar, 2 cups of broth or water and bring to a boil and simmer for 2-3 minutes. Add young corn, carrots, celery stalks and stir cook for 2-3 minutes. Add in sitsaro, cabbage, bell pepper, celery leaves and quail eggs, stir cook for 2-3 minutes or until vegetables are cooked but firm. Correct seasoning, thicken sauce with cornstarch diluted in 1/4 cup of water cook for another minute or until sauce thickens. Serve immediately.



Source: http://overseaspinoycooking.blogspot.com/search/label/Chopsuey

Bam-e, Pansit Bisaya

Bam-e, Pansit Bisaya is basically the same as to other guinisa pansit except probably to some ingredients or spices akin to or available to local Visayas. This guinisang mixed pansit canton and sotanghon for some reason it is called bam-e that I myself also can not explain. Anyway bam-e is regularly cooked by the owners of the flat I am staying here in Abu Dhabi, they are from Cebu. Bam-e is a party dish, whenever someone’s birthday, wedding or any other celebration these dish is part of the menu. In fact it was one of the dish prepared on our little New Year celebration. I have tried to replicate it and here is the recipe.

Ingredients:

1/2 k. sotanghon noodles, soaked
1/2 k. canton noodles
1/4 k. pork
1 cup pork liver
1 pc. chicken breast
1 cup shrimp, shelled and de-veined
2 pcs. bay leaves
1 tsp. peppercorns
1 medium size onion, quartered
1 pc. Chinese chorizo, sliced crosswise
1/2 head garlic, chopped
1 medium size onion, chopped
1/2 small cabbage, shredded
1 medium size carrot, cut into thin strips
100 g. green beans, sliced diagonally
1/4 cup tengang daga (black ear fungus)
2-3 stalks wansoy, chopped
1/4 cup soy sauce
3-4 stalks spring onions, chopped
cooking oil
black pepper
kalamansi

Cooking Procedure:

In a sauce pan boil pork, pork liver and chicken with bay leaves, quartered onion and peppercorns until tender. Remove pork, pork liver and chicken from sauce pan drain and let cool, set aside stock. Cut pork, pork liver into strips and shred chicken breast. Soak tengang daga (black ear fungus) until re-hydrated, drain, trim hard stems and cut into small pieces, set aside. In a wok sauté garlic and onion, add in Chinese chorizo pork, pork liver, chicken, shrimp, tengang daga and soy sauce, stir cook for 2-3 minutes. Add 4-6 cups of stock let boil and simmer for 2-3 minutes.

Add in sotanghon and canton noodles, stir cook for 10-15 minutes or until noodles are almost cooked, add more soy sauce as necessary and season with black pepper. Add green beans, cabbage, carrots, and wansoy stir cook for 3-5 minutes or vegetables are half cooked. Serve in a large platter, garnish with spring onions and drizzle with kalamansi.


Source: http://overseaspinoycooking.blogspot.com/search/label/Bam-e

Chicken Asado

Chicken asado, asadong manok is not the usual beef or pork asado. The recipe calls for the use of tomato sauce. In fact it is similar to chicken afritada. Cooking is fairly simple except for the frying of the marinated chicken and sautéing part everything is just stewing until done. As I mentioned because of the similarity with afritada it is most of the time mistaken as afritada. Chicken asado is more of a brownish red in color because of the use of more soy sauce. Chicken afritada in more of redish orange color. See the post here. This is one of the best Pinoy chicken dishes I ever had and it is highly recommended should you want an alternative from your usual chicken adobo.

Ingredients:

1 k. chicken, cut into serving pieces with the bones intact
1/4 cup kalamansi juice
1/4 cup soy sauce
1 cup tomato sauce
2 medium size onion, chopped
1/2 head garlic, minced
4 potatoes, quartered
3 pc. bay leaf
salt and pepper
cooking oil

Cooking procedure:



In a bowl marinate chicken with kalamansi, soy sauce, salt and pepper for 10-20 minutes before cooking. In a sauce pan fry chicken for 3-5 minutes or until colour turn to golden brown in batches. Remove from pan, set aside. In same sauce pan sauté garlic and onion, add in chicken, stir fry for 2-3 minutes, Add tomato sauce and bay leaf, stir cook for 1-2 minutes. Pour in 2-3 cups of water and simmer for 10-15 minutes. Add in potato and simmer for another 5-10 minutes or until chicken and potato are cooked and tender and until most of the liquid has evaporated. Correct saltines if required. Serve hot.



Source: http://overseaspinoycooking.blogspot.com/search/label/Asado

Daing na Bangus

Daing na bangus. As mentioned in my previous post on daing na talakitok, this daing is not the usual salted and sun-dried daing or tuyo. Small to medium size bangus are cut split open and marinated with vinegar and plenty of garlic, black pepper, salt and some versions with a little sugar. Daing na bangus is one of the most popular way of cooking bangus. It is easy to prepare and convenient to cook for a nutritious Pinoy breakfast.

Ingredients:

4 small to medium sized bangus
1/2 cup vinegar1/2 head garlic, chopped
1/2 tsp. sugar
salt and pepper
cooking oil

Cooking procedure:

Prepare the fish or ask your fish monger to prepare. Cut at the back along the bones of each bangus leaving the belly intact, open up and spread flat. Remove gills and innards, wash and drain. Place the fish in a deep container with lid. combine all the marinating ingredients except the cooking oil. Thoroughly coat the fish with the marinade and leave to marinate in the refrigerator overnight or until ready to cook. Fry at medium heat for 3-5 minutes each side, skin side first or fry to desired doneness. Serve with achara and/or chop tomatoes, or spicy-chilli vinegar for breakfast.



Source: http://overseaspinoycooking.blogspot.com/search/label/Bangus

Chicken Barbecue

Chicken barbecue is another food that is loved by my kids. If given the choice between Pinoy chicken barbecue and the fried chickens of popular fast foods like the KFC chicken they will happily choose barbecue. Today I am offering a recipe different from my inihaw na manok. That previous recipe uses the commercially sold Mama Sita’s barbecue marinade, now I have to go a little bit intricate by using marinade that our mothers have been using before the birth of commercially sold marinade. To most Pinoys there are no exact quantities of ingredients for the marinade, marinade ingredients are being poured straight from the bottles or container, by heart our mothers know how much is to be used for a 2 kilo chicken or perhaps they will have to do with what ever available ingredients. For my recipe I have included quantities for the reasons that most of the readers are only starting or learning to cook, but keep in mind also that this quantities are not mandatory, you will learn later on to adjust to your preference. Here is the recipe.

Ingredients:

2 kilo chicken leg
1/2 cup soy sauce
1/4 cup kalamansi extract
1 cup Sprite or 7-UP
2 tbsp worcestershire sauce
1/4 cup ketchup
1/2 cup brown sugar
1/2 head garlic, crushed
1 tbsp. salt
large bamboo skewers
cooking oil

Cooking procedure:

Wash chicken legs and drain. Slit open chicken leg along the length to expose the bones. In a big container with lid combine marinade except oil. Now put in chicken, allow marinade to fully coat the chicken, Arrange side by side chicken cover with the lid and marinate for at least 4 hours or overnight in the refrigerator. When ready to grill skew each chicken legs in bamboo skewers, Prepare basting sauce by adding cooking oil to left over marinade. Grill at medium to high heat for 5-8 minutes on each side, baste in between. Do not overcook, it should be moist inside, just cooked and slightly burnt outside. Serve with your favourite dipping sauce.



Source: http://overseaspinoycooking.blogspot.com/search/label/Barbecue

Adobong Sitaw

Adobong sitaw. Here is an adobo dish for the vegetarian. These is a simple vegetable adobo, there is no meat required just the basic adobo ingredients of garlic, onion and pepper and of course suka at toyo. It is 100 % vegan if you use vegetable oil for sautéing. Enjoy a crisp sitaw or string beans adobo and here is how I cooked it…

Ingredients:

2 bundles sitaw, cut into 2” length
1/2 head garlic, crushed
1 small size onion, chopped
1/4 c. soy sauce
1/8 c. vinegar
1/4 tsp. pepper
cooking oil

Cooking procedure:



In a wok, stir-fry garlic until it start to turn to golden brown, add onion and continue to stir fry until translucent. Pour 1 cup of water and add in pepper, soy sauce and vinegar. Bring to boil and simmer for 5-8 minutes with out stirring. Add in sitaw and simmer for another 10-15 minutes or until sitaw is cooked but firm. Serve hot.


Source: http://overseaspinoycooking.blogspot.com/2008/01/adobong-sitaw.html

Cebu Pochero, Bulalo

Cebu pochero, bulalo. There is no better way to cook a bulalo than to slow cook it until the tendons and meats almost fall off from the bone. Cebuanos call their bulalao pochero. Beef shanks in one piece with meats still clinging to the bone and the bone marrow safely intact at the bone cavity are slow cooked for hours which results a very savory beef broth with out the addition of artificial flavorings. Flavors are further enhanced by the use of bamboo shoots and sweet corns in cobs, these are the two vegetable ingredients of Cebuano pochero that distinguished the dish from the Tagalog bulalao version. I love bulalo but the dish is loaded with cholesterol that is evident by the amount of floating fats on the broth. I have to scooped them out, the best way is to chill the broth until the fats solidify this way it is easier to scoop them out. Here is my recipe.



Ingredients:

1 to 1.5 kilo bulalo, beef shank, in one piece
2 bundles pechay, trimmed
1/2 medium size cabbage, cut into wedges
4 young sweet corn in cob, cut in halves
1/4 kilo sliced bamboo shoot, pre-boiled
1 whole garlic
1 tbsp peppercorn
2 medium size whole onion
2 medium size onion, quartered
1 bundle chives or spring onion, cut in 2” length
salt



Cooking procedure:

Place the whole beef shank in a large casserole. Cover with water. Add the whole onion, garlic and peppercorns. Bring to a boil, remove scum that rises. Lower heat, cover and simmer/slow cook for 3-4 hours or until the beef tendons are tender. Remove the now tender beef shank from the casserole and keep aside. Place the remaining broth in a big bowl, set aside. Wash the casserole of all scum, using a sieve strain the broth and replace in the same casserole, add more water as necessary. Add in the bamboo shoot and sweet corn, bring to a boil and simmer for 5-10 minutes or until the sweet corn are cooked. Season with salt to taste. Add in cabbage and pechay, cook for another 2-3 minutes or until vegetables are just cook, garnish with chives or spring onion. Transfer in a big serving bowl and serve at once with a dipping sauce of patis, kalamansi and siling labuyo.


Source: http://overseaspinoycooking.blogspot.com/search/label/Bulalo