Fried Fish Fillet with Mushroom Sauce. In observance of the Holy Week specifically on Good Friday most of us will be keeping away with meat dishes. Traditionally most Pinoy will be having mostly fish or meat free dishes. If you are looking for something different, today I want to share my first Holy Week fish dish. Fried Fish Fillet with Mushroom Sauce is simple and easy to prepare. The base
Monday, October 15, 2018
Adobong Pork Chop
Posted on 4:22 AM by Emelda Hollingshed
Adobong Pork Chop. If you are a regular reader of OPC you have provably read my post on Chicken Adobo, Food Safari Chef Ricky Ocampo’s Recipe. Today I am posting a similar post but this time instead of using chicken on the recipe I used pork chops. Cooking is similar to that adobo cooking technique of frying instead of braising the meat. The pork chops are first pan fried before adding
Pork with Spring Onion Stirfry
Posted on 4:22 AM by Emelda Hollingshed
Pork with Spring Onion Stirfry. I can no longer count how many stirfry dishes I have shared. I just can’t help it. Stirfry dishes are easy to make and are always a hit. It is one of the dishes that you cannot go wrong literally. Stirfry are popular particularly is Asian cooking. Today’s Pork with Spring Onion Stirfry requires minimal ingredients. However it is packed with flavors.
Snapper Fillet Pinoy Escabeche Style
Posted on 3:52 AM by Emelda Hollingshed
Snapper Fillet Pinoy Escabeche Style. I am still having some of the snapper fillet that I used on my Fried Snapper Pinoy Bistek Style. Today I pan fry and cooked them Pinoy escabeche style. Fish escabeche Pinoy style is simplier version of Sweet and Sour dish. It requires few ingredients. It is tasty sweet, salty and gingery. The fish is first fried either crispy or just pan fried.
Pansit Sotanghon with Roast Chicken Breast
Posted on 3:52 AM by Emelda Hollingshed
Pansit Sotanghon with Roast Chicken Breast. Most often we reserved the breast part of our roast chicken or lechon manok for a planned Pansit dish. Pansit Sotanghon with Roast Chicken Breast is not a new recipe. Most likely you have already cooked pansit sotanghon using your leftover lechon manok. Most of my readers may not need this recipe but again for those who are learning how to cook.
Fried Snapper Pinoy Bistek Style
Posted on 3:52 AM by Emelda Hollingshed
Fried Snapper Pinoy Bistek Style. I have cooked this similar dish using salmon fillets before. Check that post of Fried Salmon Pinoy Bistek Style. Cooking is definitely exactly the same. Similar to the salmon recipe our Fried Snapper Pinoy Bistek Style was cooked perfectly. The pictures speaks for itself… a thousand words! Of course beside good photos the dish came out really great. It is
Pinoy Omelet
Posted on 3:52 AM by Emelda Hollingshed
Pinoy Omelet. The Pinoy omelet is one of the comport food which brings back childhood memories. It is a regular breakfast fare with fried rice that I grow up with. I am pretty sure that most Pinoy would have memories of the Pinoy omelet. The Pinoy omelet is made up of sautéed tomatoes and onions and mixed with beaten egg, cooked omelet as in torta style or scrambled. Cooking is fairly
Pork Adobo with Coca Cola
Posted on 3:52 AM by Emelda Hollingshed
Pork Adobo with Coca Cola is not your regular adobo. I am not even sure if it should be called adobo at all. Our Pork Adobo with Coca Cola is made up of pork belly with rib bones braised with vinegar, some tomato paste and coca cola beverage drink. We Pinoy have always been using carbonated drink in some of our dishes. We use carbonated drinks on our cooking for the reasons that they
Pork Gisantes and Garbanzos
Posted on 3:22 AM by Emelda Hollingshed
Pork Gisantes and Garbanzos. This dish is an adaptation to Pork Guisantes. Pork Guisantes is not your usual home dish. It is most likely serve in Fiestas. At home I rather cook menudo or afritada. To make the Pork Guisantes more inviting I tweaked the recipe by adding garbanzos to the recipe. I myself like garbanzos better that green peas. Garbanzos are crunchier and add more texture to the
Pork and Asparagus with Oyster Sauce
Posted on 3:22 AM by Emelda Hollingshed
Pork and Asparagus with Oyster Sauce. Stir-fry dishes are easy are quick and easy to prepare. Stir-fry could be a combination of any tender meats or seafood with vegetable and with a choice of savory sauce. Today I would like to share another variety of a Pinoy style stir fry dish, Pork and Asparagus with Oyster Sauce. It is made up of pork loin and some asparagus stir fried with
Pinoy Burger Steak with Onions and Oyster Sauce
Posted on 3:22 AM by Emelda Hollingshed
Pinoy Burger Steak with Onions and Oyster Sauce. Here is my take of burger steak with onions and oyster sauce. First of all find a good beef burger. Panfry the beef burgers with using just some oil, just enough to keep the burger from not sticking to the pan. Cover the frying pan to evenly cook the burger steak. Now using the same pan, fry some onion rings. Now simmer the fried onion and the
Sunday, October 14, 2018
Ginisang Kamatis at Itlog
Posted on 11:42 PM by Emelda Hollingshed
Ginisang Kamatis at Itlog is a Pinoy version of scrambled egg with tomatoes and onions. It is a quick Pinoy breakfast fare served with garlic fried rice or pandesal. It is popular and easy to prepare. Because of the ease to cook, it is ideal for those who have limited time to cook for breakfast but want to have some variety on their fried eggs. Most of my readers may have cooked
Adobong Baka sa Gata
Posted on 11:07 PM by Emelda Hollingshed
Adobong Baka sa Gata. I have never cooked Ginataang Baka before. Today I tried to cook one. There is some cube cut beef that was lying in the fridge for some time now. All I have in the pantry that is useful for a new recipe is a can of coconut cream. I am intimidated to cooked Ginataang Baka in the past. I have to get over it so I decided to cook Adobong Baka sa Gata. To make the dish
Tortang Giniling
Posted on 11:07 PM by Emelda Hollingshed
Tortang Giniling is a Pinoy classic dish. It is inexpensive and easy to prepare. Tortang giniling are best for baon for the reason that it does not have sauce and it has a longer shelf life. All that is needed is a banana ketchup dip. When I was in school the dish was a regular pack lunch in school. Tortang giniling is served also during breakfasts and of course garlic fried rice. To
Eggplant Pinoy Bistek
Posted on 10:47 AM by Emelda Hollingshed
Eggplant Pinoy Bistek is another OPC’s innovative Pinoy dish that is simple, economical and most of all very yummy that suit the Pinoy palate. For this recipe, I used the large classic eggplant. Sliced the eggplant crosswise into thin round slices. I then fried the slices in batches. Please be aware that the eggplant will absorbed the oil during frying. Now if you are not into very
Beef with Garlic Stem Stirfry
Posted on 10:47 AM by Emelda Hollingshed
Beef with Garlic Stem Stirfry. Garlic stem may not be normally found in Public Markets or most supermarket in Manila. I do regular see them at South Supermarket in Filinvest Alabang. When they are available or in season I regularly buy them for my stirfry dishes. In Fact I have already posted a pork stirfry with garlic several years back. Check my Pork with Garlic Stem Stirfry if you like to
Ginataang Tulingan Steak with Pechay
Posted on 10:12 AM by Emelda Hollingshed
Ginataang Tulingan Steak with Pechay. I had this large sized tulingan steak that was sitting in the freezer for some time. I decided to cooked ultimately cooked it with coconut milk with some pechay that are similarly in the refrigerator for a couple of days already. For my coconut milk I used the fresh one from a wet market near our home. The coconut milk was freshly extracted using
Oxtail Sarciado, Kinamatisang Oxtail
Posted on 10:12 AM by Emelda Hollingshed
Oxtail Sarciado, Kinamatisang Oxtail. Our kinamatisan version is not new but it is one of the earliest innovative Pinoy dish that we have published here at OPC. My kinamatisan was inspired by a dish that was regularly cooked by a good friend and work colleague when I was working in Abu Dhabi. That kinamatisan recipe uses pork or chicken. Click the link list below to check them out. Chicken
Saturday, October 13, 2018
Pinatolang Sugpo
Posted on 10:57 AM by Emelda Hollingshed
Pinatolang Sugpo. Pinatola is a soup dish usually made up of boiled beef with patola as the vegetable ingredients. Patola is a versatile ingredients for Pinoy soup dishes. The vegetable is added to any nilaga or dishes soup dishes. This includes a variety of noodles soup dishes and meat nilaga recipes including the bulalo. In fact I have already cooked several variation of Pinatola dishes. Now
Seafood Tinowa with Malungay
Posted on 10:57 AM by Emelda Hollingshed
Seafood Tinowa with Malungay. Today I want to share a comport food. A classic dish from the Visayas and Mindanao. It’s another version of my seafood tinowa. Seafood Tinowa with Malungay, as the name suggest, I added some malungay to the basic tinowa. The addition of malungay bring up the simple tinowa to another level. This probably not new but I could not resist to share it. How could you
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