Pinoy Hubby

My sister Clare made this cake for our mum's birthday and I thought it was so good I asked her permission to share it on my blog. Clare made this with the Lakeland hemisphere tin I gave her for her birthday the month before. She used the small size pan and said the cake - a simple chocolate cake recipe - took a very long time to cook, in fact she had a couple of attempts as the first time the cake wasn't cooked through. She used ready-coloured roll out icing and cut out circles, and used pink shimmer balls for the mouth. It is a simple design and very easy to do but looks fantastic! It also tasted extremely good.

Pinoy Prawn Curry . The Pinoy version of a curry dish is not as intense as the real curry in terms of hotness or spiciness. The Pinoy curry uses only the pre-mixed yellow curry powder in comparison to the South Asian and the Middle Eastern curry based dishes where the curry spices are made from scratch. Our curry dishes has a slight curry taste, it is sweet and uses a lot of coconut milk. I have made some Pinoy curry dishes which are basically all similar in terms of use of curry and method of cooking, just click the link list below to check out the recipes. 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 today I would like to share a very mild Pinoy version of Prawn Curry . It is fairly easy to make, I used pre-cooked prawns and canned coconut cream, I am sure all the ingredients used would li

Slipper Lobster with Cheesy Mushroom Sauce . Today I would like to share a simple recipe of a lobster , well no, it is not the real lobster, and I used Slipper Lobster . Slipper lobster as the name suggest but it is not a lobster, it is a poor man’s lobster ironically it is being disguised as lobsters in most seafood restaurant. Although they look similar to a real lobster when the head is removed they lack the texture and taste of the real lobsters . This is not the first time I cooked slipper lobster, click the link on the list below to check out my other slipper lobster Pinoy dish in the archives. Baked Slipper Lobster with Garlic and Cheese Ginataang Pitik, Slipper Lobsters Slipper Lobster in Coconut Milk with Spinach To make our dish for today, Slipper Lobster with Cheesy Mushroom Sauce is fairly easy. We use the pre-cooked Slipper Lobster bought in the Seafood Section of most supermarket. Most likely the Slipper Lobster you can find may have been pre-cooked anyway. For th

This month's Food n Flix movie selection is Like Water For Chocolate, chosen by Elizabeth at the Law Student's Cookbook. I knew nothing about this film and didn't even realise it was in Spanish until I started watching. It's a story of love and families with an element of magic. Tita, the main character, is the youngest daughter of a Spanish family who is born in the kitchen, brought up mainly by the housekeeper and learns to cook from a young age. She falls in love with a boy named Pedro and says she understands how raw dough must feel when it comes into contact with boiling oil - the food imagery in this film is rife (and I gather that each chapter of the book it is based on begins with a recipe). Unfortunately Tita is told that as the youngest daughter, traditionally it is her responsibility to take care of her mother into her old age and so is not allowed to marry. With a comment about exchanging tacos for enchiladas, Pedro decides instead to marry Tita's si

Fruity cocktails are perfect for the summer whether it is at a barbecue, at a beach bar or even just at home grumbling about how long it is taking to move house when you are dealing with the world's most frustrating people. Or is that just me...? This month's Random Recipes from Belleau Kitchen is not a cooking challenge this time; instead Dom wants us to select a cocktail book at random from our collection (I have one or two I think, not enough that choosing at random would be hard!) and choose a page at random and make that cocktail. Now, as I was expecting to have moved house by now, nearly all of my cookery books are sealed up in boxes. As it turns out, my vendors are on holiday this week and my buyer on holiday the week after (no holiday for me, sigh) and there's still no sign of when we are going to exchange. Which means I need a stiff drink! I hope Dom doesn't mind that I didn't select a recipe at random, but the way this cocktail came about is still fairl

Fried Pork Chop with Tomato Onion Chili Relish. Fried pork chop is one of the more popular Pinoy eatery or carinderia dish . A small piece of pork chop is usually dredged in flour with salt and pepper seasoning. It is usually served with banana ketchup dip . At home it is served with chopped tomatoes with fish sauce dip . There are several ways to cook a pork chop. Listed below are some of the pork chop dish that we have in the archive, just click the link to check it out. Pork Chop and Tofu with Mushroom and Oyster Sauce Pork Chop with Mushroom Beer Sauce Pork Chop with Mushroom and Oyster Sauce Pinoy Fried Pork Chop Pork Chop with Mushroom Sauce Pineapple Glazed Pork Chop with Ginger Sauce Breaded Pork Chop Pritong Pork Chop / Fried Pork Chop Inihaw na Baboy Today I would like to share a simple way to cook a fried pork chop with crisp flour coating. Using flour is recommended compared to corn starch on large cut meats. Corn starch has finer texture compared to the general pur

Oxtail Lugaw . Lugaw is one of the more popular Pinoy street food . When I was younger I used to have a bowl of lugaw on the streets of Baclaran in Paranaque before I head home from school and from work when I was starting to work, I used to leave in Tambo . The street food lugaw that was served on street vendors was made up of boiled rice adulterated with, I suspect starch to make it creamy and nutty. For color the street vendors usually use dilaw, kasubha or kagasubha florets , it is the cheap local version of saffron . The beef meat was mostly made up of beef fats and tendons from scrap beef bones, fish sauce and ground pepper for seasoning, you may crush some red hot chili if you want it spicy hot. I could not complain it was very cheap you get what you paid for. It may not be the best tasting beef lugaw , but sure it will satisfy your hunger and can fill an empty stomach. In contrast, today I would like to share a proper beef lugaw using oxtail , oxtail has everything

Special Lamb Kalderata . This is one of my special version of kaldereta . Lamb is always available on most Australian supermarkets . Most Pinoy here usually cook lamb fried or grilled on the barbeque. But today I chose to cook lamb to kaldereta , Lamb Kalderata is as good as goat kaldereta if cooked right. I usually marinate the lamb or goat meat with vinegar to remove reduced the gamey aroma of the meat. However be careful with the use of vinegar you do not want a sourly kalderata , remember to drain properly the vinegar marinade before searing the lamb. Here is the recipe of my Special Lamb Kalderata . Ingredients: 1 kilo lamb meat cut to serving pieces 1 big can Reno liver spread 1/2 cup sliced Spanish chorizo 2 pcs. medium sized red and green bell pepper, deseeded, cut into strips 2-3 medium size potato, peeled, cut into small wedges 1 medium size carrot, peeled, cut into small wedges 1 cup pitted green olives 2 large size onion, chopped 1/2 head large size garlic, chop