Pinoy Hubby

Adobong Pusit at Baboy, Squid and Pork Adobo . I first tasted this adobo squid and pork combination at a specialty restaurant at Resorts World in Manila right across NAI Terminal 3 and Nichols . Sine then, I just could not forget about it, it is a fusion of taste of my two favorite adobo, Adobong Baboy and Adobong Pusit . Cooking Adobong Pusit at Baboy , Squid and Pork Adobo is a bit tricky, cooking time of squid and pork are mile apart. Squid when overcooked tend to become rubbery and in contrast when undercooked the fishiness of a raw squid remains. To get away with a rubbery squid, it has to be slow cooked for a long time, but this cooking method makes the squids meat to be on the dry side and size reduced significantly. To compensate for the different cooking times the squid was added at the final stages of cooking. It is also advice to use a larger size squid or the cut are larger, the squid shrinks significantly during cooking. Here is the recipe of my version of Adobo

Ginataang Sugpo at Kalabasa, Prawn and Pumpkin in Coconut Milk . Using kalabasa on most of our seafood ginataan dish is not new. Kalabasa adds a creaminess and color to seafood ginataang dish . Today I used kalabasa to my ginataang sugpo the result was great, I did not only created a yummy dish, I did also cooked a colorful and visually appealing ginataang dish . To break the monotone of orange color I have also added some eggplant which is equally great for ginaataang dish. For the coconut milk I used canned coconut cream. Cooking is straight forward if you have already cooked ginataang dish before this one is fairly easy. Here is the recipe of my Ginataang Sugpo at Kalabasa, Prawn and Pumpkin in Coconut Milk . Ingredients: 1 kilo medium size small or medium sized prawns, shelled, leave tails 1/4 small sized pumpkin or squash, skinned, de-seeded, sliced thinly into small triangles 1-2 medium sized eggplant, cut into thin slices 2-3 pieces red or green chili, cut crosswis

Ginataang Canned Smoked Tuna with Spinach . This dish may not look as colorful or not visually appealing but mind you it is as good as any Vegetable Ginataang dish . I have been using baby spinach as an alternative vegetable on a lot of my vegetable dishes that I have cooked here in Australia . Baby spinach are readily available in most supermarkets even on remote mining Town where I am now located. Ginataang Canned Smoked Tuna with Spinach came about when I was looking for something that require less ingredient, easy to prepare and can be cook in less than 20 minutes. I am sure the ingredients should be available in most supermarket where ever you are including the spinach. As I said cooking is definitely easy, here’s how I cooked my Ginataang Canned Smoked Tuna with Spinach . Ingredients: 2 bags of 120 grams baby spinach 1 small can/140ml canned coconut cream 1 small can/125 grams canned smoked tuna slices 2-3 cloves garlic, peeled, crushed, chopped 1 thumb size ginger, skin

Pork Sisig, Mama Sita’s Mix . Making sisig should be dead easy just mix all the ingredients and quickly toss in a wok or served in a hot plate. The hard part is preparing the meat ingredients which requires two stages of cooking not including the actual making of the sisig . First the meat, usually pork face and ears for pork sisig are boiled, then drained dry, the second stage is usually grilling or roasting the boiled pig face and ears, at this point you may be already considering why not just buy a sisig dish in a restaurant to save time and effort. Hold on the hardest part is yet to come, chopping the grilled meat this involves a lot of labor and especially if you are aiming for a nice uniformed diced meat. Would Mama Sita’s sisig mix make cooking sisig easier? Not really, the mix is just a concoction of sisig spices and seasoning . You still need to pre-cook and chop your usual ingredients and cook or prepare the sisig as pet the instructions or as per your own method of

Cheesy Buko Fruit Salad. This is my cheesy version of the classic Pinoy Sweet Buko and Fruit Salad . The truth is there is no hard rules on types and quantity of ingredients. Pinoy Fruit Salad main ingredients are assortment of canned fruits usually fruit cocktails, and there are countless canned fruits out there that can be used. Sometimes fresh fruits are also added if available, usually fresh buko or apples and oranges. For added nuttiness kaong and nata de coco are also added. For sweetener, condensed milk is used instead of sugar. To make the sweet desert creamy an all-purpose cream would do the job. And last to make it cheesy, cheese is added, most Pinoy just use the affordable and readily available cheddar cheese. As I have mentioned earlier there is no hard rules on the ingredients quantity if the mixture lack sweetness just add more condensed milk. Here is the recipe of my version of Cheesy Buko Fruit Salad . Ingredients: 2 cups buko meat strips 2 cups fruit cocktail,