Pinoy Hubby

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 s

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, a

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

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 bo

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, crush

I'm a sucker for pretty stationery and love notebooks, sticky notes and so on. I went into Paperchase last week to literally just buy a pencil (for scribbling notes in my choir music) and ended up spending £8 on this magnetic meal planner. How cute is that?! Each week is a page that you tear off afterwards - I prefer this to the wipe-clean kind even though it is less economical, because I always find the pen that you get with the wipe clean boards runs out or goes missing, and this just looks neater. And if you really wanted, you could keep each week's page for future reference! It also comes with a shopping list notepad (in the far right of the picture) which is really helpful. My only quibble is that Saturday and Sunday are smaller boxes but it's at the weekend that I do more cooking and plan lunches as well as dinners, so I would prefer to have more room for those days, not less! We are both back at work this week and at the moment have no social events or evenings out

This month's letter for Alphabakes isn't an easy one - i. Other than icing, not a huge amount springs to mind. I made Idaho potato cake last time the letter came up for Alphabakes in March 2013 - quite an original idea, I thought. This time I was at a bit of a loss, and hadn't unpacked any of my cookery books since moving house (though they now have their own bookcase in the kitchen which is a joy to behold!). I had a browse around on the internet and came across a dinnertime recipe called ' island chicken '. Which island though, I don't actually know! This is quite a zingy recipe using vinegar (trust me, it works); the soy sauce makes me think the island in question might be somewhere in Asia but with other ingredients including paprika, celery salt, cloves and rosemary I don't really know. If anyone has a guess as to the origins of this recipe, please let me know! As I was making it I was a little dubious about how it would taste but it was really nice

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 zucchi

I haven't used my slow cooker for a few months since I moved in August, so was inspired by the Slow Cooker Challenge on Farmersgirl Kitchen to dig it out. Janice, aka Farmersgirl, has an open theme this month so I had a look around on other blogs to find something that would be fairly easy. I came across a couple of recipes for jacket potatoes done in the slow cooker - it never occured to me to bake them like that. Jacket potatoes take a good 1-2 hours in the oven depending on size (I like to choose the biggest potato I can find) and in a slow cooker they take pretty much all day: about 4 hours on the high setting, or up to 8 hours on the slow setting, which the other bloggers recommended. However, I wanted a baked potato for lunch and wasn't getting up that early in the morning, so I did mine on the high setting. One useful tip I came across was to wad up little balls of tin foil and place them on the bottom of the slow cooker, and the potato (wrapped in foil) on top. This st

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,

Mike of Mike's Amazing Cakes At this year's Cake and Bake Show in London I took a masterclass with Mike McCarey of Mike's Amazing Cakes, a US bakery that is known for producing elaborate three-dimensional cakes for weddings, birthdays and other occasions. He can often be seen on the television channel the Food Network, though I have to admit when I signed up to the class I had never heard of him before - I gathered he was famous though and was interested in what he was going to demonstrate! I hadn't been to the Cake and Bake show before or booked a masterclass at any similar shows so I had been expecting a small group of us - maybe 12 people - to be learning and creating something under Mike's supervision. Unfortunately that wasn't the case; instead there were about 50 of us sitting in rows, watching Mike do a demonstration at the front. And what's more, he wasn't actually making a cake, but showing us pictures of a cake he had previously made. Now, I k

Kinilaw na Tanguige sa Strawberry, Strawberry Flavored Kinilaw . This is my second strawberry innovation on a Pinoy dish. May be some of my regular readers would remember that I have used strawberry in one of my sinigang na bangus, Sinigang na Bangus sa Strawberry . That was some fruity sininigang that something to try whe you are tired of your usual siningang na bangus. For today I tried to add a fruity twist of one of Pinoys favorite, kinilaw. There is no top secret with this recipe it is still similar to my other kinilaw recipes listed below. Kinilaw na Blue Marlin with Green Tomatoes Kinilaw na Pusit Kinilaw na Malasugi Kinilaw na Talaba Kinilaw na Dilis Kinilaw na Tanguige Kinilaw na Tanguige na may Kamatis Kinilaw na Lato Kinilaw na Pusit (Cuttlefish) To make my Kinilaw na Tanguige sa Strawberry, Strawberry Flavored Kinilaw, I still used the same basic method of preparing kinilaw using a lot of tomatoes which is a popular kinilaw ingredients in the Visayas and Mindanao. To