Pinoy Food Kuala Lumpur?

Pinoy Food Kuala Lumpur? One of the popular overseas cities that Pinoy usually go both as tourist and OFW is Kuala Lumpur the capital city of Malaysia. Just recently I have visited Malaysia for a job related travel. It has been almost ten years since the last time I was in Kuala Lumpur, I used to work in the Oil and Gas Construction in Malaysia with a multinational inspection company that was based in Kuala Lumpur. Kuala Lumpur has change ten folds since then.

OK this post is about my Pinoy food travels so let’s limit our subject matter to Pinoy Food Kuala Lumpur? Having not visited Kuala Lumpur for some time, I have to ask around from some Pinoy that I have met on the streets and in the Hotel that I have stayed, for the reason that I was not able to get sufficient information from the internet.

All pointed to Kota Raya an old Shopping Complex opposite the famous Petaling Street in China Town. The place is where most of the maids and OFWs will spent their Sunday day off. The complex is not limited to the Filipino Restaurants and Carinderias, it is considered the unofficial Little Manila, it is a one stop collective place in Kuala Lumpur where business establishment that are related to overseas Pinoy can be found.

There are shops for Pinoy food and other Pinoy domestic products, money remittance and door to door couriers, travel agencies, employment agencies, beauty parlors and shops that cater to the OFW’s. It is similar to Lucky Plaza in Singapore but in a very much smaller scale.

The two Filipino restaurants that I have visited offers a wide choice of Filipino Food, served Carinderia style, I was surprised by the large selections on food that are available and I was there on the weekdays, I was told that they have bigger selections on Sundays.

As I have mentioned earlier that the place is just opposite Petaling Street. Petaling Street is the hearth of China Town in Kuala Lumpur. The street have converted into a permanent street market complete with canopy on the whole stretch of Petaling Street. Now if you are in Kuala Lumpur and looking for cheap or bargain items this is the place, but be ready to negotiate.

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Pinakbet, Overseas Pinoy Version

Pinakbet, Overseas Pinoy Version. When overseas and whenever we crave for Pinoy food we Overseas Pinoy will innovate and substitute ingredients that are not available in our location. This is not the first time that OPC have featured Pinoy dishes using alternative ingredients. Living in rural Australia or any remote areas around the world will of course not hinder us from cooking our favorite Pinoy dishes.

Today I would like to share another popular Pinoy dish Pinakbet using alternative ingredients. The usual vegetables ingredients of pinakbet like the okra, ampalaya, sitaw and kangkong are not available here. I have always thought that zucchini and yellow squash button will make a good vegetable substitute for Pinakbet. This is my first time to cook pinakbet with zucchini and yellow button squash, to cook the dish I just tried to stick to the traditional cooking method of pinakbet. The resultant dish was superbly good, the crispy half cooked zucchini and yellow button squash blended well with the bagoong alamang ingredients. Here is the recipe of my Pinakbet, Overseas Pinoy Version, try it.

Ingredients:

1 large size eggplant, cut into wedges
1/8 of a whole squash, skinned, deseeded, cut into wedges
3 medium zucchini, cut into wedges
5 pieces yellow squash button, cut into wedges
1 medium size bell pepper deseeded, cut into wedges
1-2 pieces long green chili cut crosswise
1/2 kilo pork belly cut into large strips
1/4 kilo small to medium sized shrimps, shelled
2 medium size onion, chopped
2 medium size onion, chopped
1/2 head garlic, peeled, crushed, chopped
2-3 thumb size ginger, skinned, cut into thin strips
1/2 cup bagoong alamang
1/4 cup fish sauce
cooking oil

Cooking procedure:

Place the pork in a large sauce pan, add in 1 1/2 cups of water bring to a boil and simmer until all the water has evaporated and start to render fat, add in more oil if required. Now add in the garlic and ginger and stir cook until fragrant. Then add in the onion and tomato and stir cook for another 1 to 2 minutes. Add half of the bagoong alamang, fish sauce and shrimp, continue to stir cook for about a minute. Add in 1 to 1 1/2 cups of water and the squash. Let boil and simmer for another 2 to 3 minutes. Add in the eggplant stir cook for about a minute then add in the rest of the vegetables and remaining bagoong alamang and continue to stir cook for 3 to 5 minutes or until vegetables are half cooked. Season with fish sauce if necessary cook for another minute. Serve immediately.

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Pinoy Baked Macaroni

Pinoy Baked Macaroni. For those who have been looking for a Pinoy recipe of Baked Macaroni here it is. This Baked Macaroni post is overdue, It was in my to-cook dish for some time now. There are countless versions of baked macaroni out there, but this is my version of the Pinoy Baked Macaroni. Macaroni to most Pinoy refer to the sweet macaroni salad, sopas or to the spaghetti style macaroni pasta with ground meat either beef and/or pork with a lot of banana ketchup. In reality the Pinoy macaroni is not baked. Since most Pinoy home do not have an oven the baking part is omitted, we are not cooking that type of macaroni at this time. For today we try to make a real Baked Macaroni pasta Pinoy style.

The meat sauce that I am using is basically similar to the sauce of our Pinoy Spaghetti. It is on the sweet side but not too sweet. I have to use traditional Pinoy ingredients like fish sauce, cheddar cheese and banana ketchup, after all this is a Pinoy version of Baked Macaroni.

I want to keep the intro short, now here is the reciepe of my version of Pinoy Baked Macaroni, enjoy.


Ingredients:

1 1/2 kilo elbow macaroni pasta
1/2 kilo ground lean beef
1/4 kilo ground lean pork
1 cup diced ham
6 pieces hotdog, sliced thinly
1 cup finely diced canned button mushroom
1 medium size carrots, skinned, finely diced
1 stalk celery, finely diced
2 medium size onions, peeled, finely diced
1/2 head garlic, peeled, finely chopped
2 medium size green/red bell pepper, finely diced
2-3 tablespoon dried parsley flakes
1/2 -1 teaspoon dried chili flakes
1 teaspoon ground peppercorns
2 cups tomato sauce
1 cup banana ketchup
1/2 cup tomato ketchup
1/4 cup fish sauce
1 large block cheddar cheese, grated
2-3 tablespoon sugar
salt
cooking oil

Cooking procedure:


To cook the pasta, cook the macaroni as per package instruction, reserve two cups of the boiling liquid and keep aside. I a large sauce pan sauté the garlic and onion until fragrant. Add in the ground beef and pork, stir cook for 2 to 3 minutes. Add in the fish sauce, tomato sauce, ground peppercorns, dried chili flakes and dried parsley flakes, continue to stir cook for 3 to 5 minutes. Add in the sliced hotdogs and diced ham and continue to stir cook for 3 to 5 minutes. Add in the carrots, celery, bell pepper and mushroom, continue to stir cook for 2 to 3 minutes. Now add the cooked macaroni including the reserved boiling liquid, add in the sugar, banana and tomato ketchup, let simmer for 5 to 8 minutes stirring occasionally, season with salt to taste.

To bake the pasta, coat a large rectangular pyrex baking dish with butter. Transfer the cooked pasta to the baking dish. Top with the grated cheddar cheese. Bake at 350°F to 375°F for 10 to 15 minutes or until the cheese toping start to turn to golden brown. Let cool down for about 5 minutes before serving.


See other similar pasta recipes:

Mac and Cheese, No Bake Macaroni and Cheese
Cheesy Pinoy Lasagna
Pinoy Spaghetti
Pinoy Spaghetti Longganisa
Pinoy Pineapple Fiesta Ham Spaghetti
Spaghetti Marinara
Spaghetti with Halaan
Pili Nut Pesto Spaghetti with Chicken Barbecue
Spaghetti with Clam and Shrimp in White Sauce
Spaghetti with Fried Sardines in Hot and Spicy Sauce
Mushroom with Dried Fish Fettuccine Carbonara
Tuna Carbonara
Pinoy Carbonara, Carbonara Pinoy Style
Pinoy Seafood Carbonara
Asparagus and Mushroom Spaghetti in White Sauce

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Pinoy Chopsuey Recipe

Estimated cooking & preparation time: 45 minutes.


Chopsuey Ingredients:

• 1/4 kilo pork, sliced into small pieces


• 1/4 kilo shrimps, shelled, deveined and halved


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• 1/4 kilo chicken liver and gizzard, sliced to small pieces


• 1/4 kilo cauliflower, broken to bite size


• 1/4 kilo string beans


• 1/4 kilo snow peas (sitsaro)


• 1/4 kilo cabbage, cut into squares


• 2 stalks of leeks, cut into 2" long pieces


• 3 stalks celery, cut into 2" long pieces


• 5 cloves garlic, diced


• 2 onions, diced


• 1 carrot, sliced thinly


• 1 piece red bell pepper, cut in strips


• 1 piece green bell pepper. cut in strips


• 2 tablespoons of cornstarch, dissolved in 1/4 cup of water


• 2 cups chicken stock (broth)


• 3 tablespoons of sesame oil


• 3 tablespoons of patis (fish sauce)


• 4 tablespoons of corn oil or vegetable oil


• Salt to taste

Chopsuey Cooking Instructions:

1. In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.


2. Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.


3. Salt and pepper to taste.


4. Serve hot with rice.

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Lemon Honey Chicken Pinoy Recipe

Ingredients

    * 1 tblsp sesame seeds
    * 1/4 cup lemon juice
    * 2 tblsps soy sauce
    * 1/2 cup honey
    * 1.5kg chicken lovely legs, skin removed

Asian Vegetable Mix

    * 1 x 125g packet baby corn
    * 2 red capsicums, thickly sliced
    * 1 bunch Chinese broccoli, coarsely chopped
    * 1 bunch baby bok choy, coarsely chopped
    * 1/4 cup oyster sauce

Method

1. Heat a medium pan. Add sesame seeds and cook, stirring, until golden. Stir in lemon juice, soy sauce and honey. Bring to boil then simmer until sauce reduces by half and thickens.

2. Place chicken in a large baking dish. Pour lemon sauce over chicken, turning chicken to coat evenly.

3. Cook in a hot oven (200C) for 25 minutes. Increase heat to very hot (240C) and cook for a further 15 minutes, or until golden brown and cooked through. Brush chicken occasionally with sauce during cooking.

4. To make Asian vegetable mix, add baby corn to a large pan of boiling salted water. Boil until corn is just tender. Add remaining vegetables to pan and boil until tender. Drain well. Transfer vegetables to a large bowl. Add oyster sauce and toss well to combine.

5. Serve chicken on Asian vegetable mix.

Notes

Chicken lovely legs are chicken drumsticks which have the skin and about 2cm of the bone removed above the first joint. You can substitute lovely legs with drumsticks or wings. If using wings, reduce cooking time by 10 minutes. Lovely legs are available at chicken shops or butchers.

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Braised Lamb, Pinoy Style

Braised Lamb, Pinoy Style. Most Pinoy would avoid lamb for a dinner but today I want to share a good recipe of lamb that worth trying if you are and overseas Pinoy. Yes I said overseas Pinoy, lamb is not readily available back home in the Philippines. Lamb may be available in some bigger supermarkets and meat shops in Manila but most likely it is overpriced. While lamb is readily available in most supermarkets overseas including here in Australia, most Pinoy would probably avoid it and would prefer to by pork instead.

This is not the first time that I have posted a Pinoy inspired lamb recipes here at OPC. Check the link below to see the recipes should you are trying to find a Pinoy lamb recipe for your next dinner.

Lamb Kaldereta, Batangas Kaldereta Style
Fried Lamb Chops with Vinegar Garlic Chili Dip
Lamb Adobo

Here is the recipe of my Braised Lamb, Pinoy Style.


Ingredients:

1 Kilo leg of lamb, cut crosswise
1/2 garlic, crushed
2 thumb size ginger, sliced
1 stick cinnamon
3-4 pieces star anise
1-2 tbsp. peppercorns
2-3 tbsp. brown sugar
1/2 cup dark soy sauce
1/4 cup black bean sauce
1/4 cup hoisin sauce
1/4 cup cornstarch
salt to taste
1 small bundle spring onion chopped

Cooking procedure:

In a large sauce pan put the lamb and fill with water up to about 1” above the meat. Bring to a boil and simmer for 3 to 5 minutes. Drained the boiled lamb in a colander and rinse in a running water to remove scum and return to the sauce pan. Add in fresh water up to about 1” above the meat then add in all the remaining ingredients except the, spring onion, cornstarch and salt, replace lid. Bring to a boil and simmer at medium to low heat for about 1 1/2 to 2 hours, add more water as necessary, or until very tender and the meat start to fall out from the bones. Reduce liquid to about half then correct saltines if required. Thicken sauce with the cornstarch diluted in 1/4 cup of water. Cook for about a minute more. Serve garnish with spring onion.

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Pinoy Food Sydney?

Pinoy Food Sydney? If you are a Pinoy who happen to work or just on a short visit to Sydney and looking for a Pinoy Restaurant changes are you cannot find one not unless there are Pinoy or Filo Restaurant that I am not aware, and I mean with in Sydney.

However there are a couple of Pinoy Restaurants and several Pinoy Takeaways Food Shops with in Sydney’s suburbs and adjacent towns or cities. I would just limit my talk to the food shops that I have visited and reserve the other Pinoy Restaurant till I visit them and have a firsthand experience about the food they offer. At this piont I want to have your feedback should you have a fovorite restaurant with in Sydney and suburbs and adjacent town or city.

One popular place is Blacktown, a city that is home to the largest Pinoy community in Australia. Blacktown is located 35 kilometers west of Sydney. A couple of Pinoy Takeaway Food Shop that can be access easily are Fiesta Filipino and Filipino Cuisine they are located on a rows of shops along Main Street at Blacktown Rail Station. Just take the exit on the Main Street side towards the Westpoint Shopping Center. Take the stairs and you will not miss the place once you aligned at the stairs on the right are the takeaway restaurants located next to each other.

Crispy Sisig, Ginataang Baboy with Rice and Ginisang Mungo

Both offer “Turo-Turo Carenderia” style Pinoy Food. There are a lot of choices, most likely your favourite Pinoy dish would be found on at least any of the Pinoy Food Takeaway Shops.

Dinuguan Rice

During my visit I just tried some of my Favourite Pinoy Food Ginisang Mungo, Crispy Sisig, Guinataang Baboy and Dinuguan.

Once again I invite our readers who have been or live in Sydney to share to us if you have some favorite Pinoy Restaurant or Pinoy Food Place in Sydney and suburbs and adjacent town or city.

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