Kinilaw na Maya Maya

Kinilaw na Maya Maya. Our Kinilaw na Isda for today, we used maya maya or red snappers.  Maya maya is one of the more readily available fish in most supermarket here in Darwin. The fish are usually sold fresh in fillet form. Maya maya are not our preferred choice fish for Kinilaw na Isda but I could not resist the fresh pink meat of beautifully sealed packed maya maya at the fish section of

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Ginataang Alimasag with Labong

Ginataang Alimasag with Labong. Bamboo shoot and green crabs cooked in coconut milk is a feast of flavors that most Pinoy would love. Today I would like to share how I cooked my Ginataang Alimasag with Labong. Cooking crabs may be not a problem to most of us, but cooking it with bamboo shoots seems to be intimidating, it is if you source your bamboo shoots, as is and not prepared or sliced and

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Inihaw na Isda sa Tanglad

Inihaw na Isda sa Tanglad. Tired of grilled fish with lots of tomatoes and onions stuffing, I myself wanted to try to get out to that standard tomatoes and onions stuffing of Inihaw na Isda. Everyone knows that the most basic and best seasoning of Inihaw na Isda is just a salt rub, but at times we want a more complex flavors, and of course get rid of some of the fishiness of our Inihaw na Isda

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Patola Misua Soup with Prawns

Patola Misua Soup with Prawns. I said it before patola misua soup combination is one of my favorite soup dish. There is some chemistry, a fusion of flavors between patola and misua that makes the combination a great soup dish no matter what is the “sahog” ingredient. I have posted several combination before and they all did came out great, just click the link list below to check out the

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Igado the Day After

Igado the Day After. I grew up with Igado. In fact Igado was one of our original post here at OPC when we were starting, that was sometime in 2007. That original Igado recipe, was how I remembered my grandmother made or cooked our Igado. That Igado post and Igado photo was so popular for the reason that it was one of the only few, I think it was the only Igado recipe and Igado photo that were

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Paksiw na Sapsap, Paksiw na Isda

Paksiw na Sapsap, Paksiw na Isda, always make me droll even with just thinking about the dish. Paksiw na isda are best eaten with your hand. Eating fish with your hand also make life easier removing those bones from the fish meat. Eating with your hands also makes eating fulfilling and enjoyable. Some Pinoy or people may not like Paksiw na Isda, they find it un-appealing and fishy or just

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Ginisang Gulay with Pritong Samaral

Ginisang Gulay with Pritong Samaral. It has been some time since I last cook a Pinoy vegetable dish made up of a medley of vegetables native to the Philippines. This vegetable dish ingredients include talong, sitaw and sigarillas. For the leafy vegetable ingredients I also add talbos ng kamote, kangkong and talbos ng salutyot. This could have be a good dinengdeng topped with inihaw na Malaga,

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Kare Kare, Pork Hocks

Kare Kare, Pork Hocks. This is my second kare kare recipe post cooked from scratch, without kare kare mix. It is actually the first cooked from scratch kare kare with peanut sauce, my Kasoy Kare Kare was cooked using kasoy sauce instead of peanut sauce. My Kare Kare, Pork Hocks is definitely is my first kare kare recipe post cooked using traditional cooking method. I hope my Kare Kare, Pork

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Ginataang Halaan with Malungay at Bulaklak ng Kalabasa

Ginataang Halaan with Malungay at Bulaklak ng Kalabasa. Squash flower are deliciously beautiful, they are in abundance during the summer months in the in Muntinlupa and San Pedro, Laguna area. The banks of Laguna Lake become dry during summer, exposing a very fertile land. The residence along the lakes take advantage of this fertile dry bank of the Laguna Lake and plant all kinds of vegetables

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Bulalo with Corn and Banana

Bulalo with Corn and Banana is my latest version of bulalo. In addition to the usual bulalo vegetable ingredients I also added corn on the cobs and take note plantain banana or saging na saba which we sometime use in our nilagang. Ok Bulalo is basically a nilaga soup dish adding banana should work. I have already a significant number of bualalo versions in the archive, cooking this

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Pinoy Baked Prawns with Garlic and Cheese

Pinoy Baked Prawns with Garlic and Cheese. I have been trying to make Baked Prawns with Garlic and Cheese similar to my Baked Slipper Lobster with Garlic and Cheese but I did not have success till this one. The cheese topping is either not melting or ended up burning it. But this time during my short travel back to Manila I have a change to try it again. The secret ingredient? Quickmelt cheese

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Ginataang Santol, Sinantol

Ginataang Santol, Sinantol. Some of our readers may have had Ginataan Santol, specifically our readers who are ginataan loving Bikolano. If you are wondering how Ginataang Santol or Sinantol is cooked, don’t be intimidated. Except for the grating of the santol meat, cooking is fairly easy. Similar to any typical vegetable ginataang Bicol style there is no sautéing involve. The aromatics are

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Paksiw na Dilis sa Dahon ng Saging

Paksiw na Dilis sa Dahon ng Saging. Banana leaves are used to wrap small fish like the dilis to prevent from disintegrating during cooking, this is usually done with Paksiw na Isda, Sinaing na Isda and Pinais na Isda where the fish are tend to be cooked longer time. For my version of Paksiw na Dilis sa Dahon ng Saging,I just half wrap the dilis to form about 10 to 12 pieces each bundle. On

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Pansit Palabok, Rice Noodles with Seafood

Pansit Palabok, Rice Noodles with Seafood. This Pansit Palabok recipe was inspired by Chef Dennis Leslie’s version of Pansit Palabok featured on SBS Food Safari in Australia. The dish was however cooked when I was recently on a short leave in Manila. On Chef Dennis Leslie’s version he uses alternative ingredients that provably not available in Australia. Since I am in Manila I obviously used

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Pinoy Pork Menudo

Pinoy Pork Menudo. Most Pinoy grow up with menudo with hotdogs as meat extenders. Particularly the younger Pinoy generations would have thought that the Pinoy menudo should have the red hotdog as a must ingredients otherwise it would not be a proper menudo. As an OFW whenever we cooked menudo we always make it a point that a Pinoy hotdog and make the extra trip to the Asian or Pinoy food store

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Minatamis na Saging with Sago

Minatamis na Saging with Sago. Is there a heatwave in Manila? In the last few days the temperature in some parts of Manila has reached the 40deg C mark. What would be a better time to enjoy a cooling and refreshing Minatamis na Saging with Sago. Minatamis na Saging is fairly easy make, but getting it to level up by adding sago to our Minatamis na Saging is a little bit troublesome for

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