Adobong Pusit at Baboy, Squid and Pork Adobo

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 Adobong Pusit at Baboy, Squid and Pork Adobo.





Ingredients:



1/2 kilo medium size squid

1/2 kilo pork belly cut into large cubes

1 head garlic, peeled, crushed

1/2-3/4 cup vinegar

1/2 cup soy sauce

1 tsp. peppercorns

3-5 pieces bay leaf

1 stalk lemongrass, trimmed, crushed

salt

cooking oil

Cooking procedure:



To clean the squid, partially pull out the head and the innards will come out with it. Remove and discard the ink sack and entrails. Remove the membrane from the body and wash out entrails. Final wash squid and drain. Keep aside. Put in pork first in a sauce pan, pour in 1/2 cup of water. Add in the lemongrass, vinegar, soy sauce, garlic, peppercorns and bay leaf bring to a boil and simmer at medium heat for 20 to 25 minutes add more water if required. Add in the chicken and continue to simmer for 5 to 10 minutes or until almost all the liquid has evaporated and has turn to an oily sauce. Correct saltines if required. Serve with a lot of rice.





See other adobo recipes:



Adobong Ilocano, Chicken Adobo

Adobong Atay at Balunbalunan ng Manok sa Pinya

Adobong Puti

Adobong Manok sa Gata

Adobong Isaw, Adobong Bituka

Adobong Baboy sa Asin

Adobong Baboy sa Gata, Pork Adobo in Coconut Milk

Adobong Baka

Adobong Kambing

Adobong Puti, No Soy Sauce Adobo

Beef Spareribs Adobo with Oyster Sauce

Batangas Adobong Dilaw

Batangas Adobo

Bohol Adobo?

Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe

Humba, Adobong Bisaya

Pork Adobo sa Pinakurat

Pork and Chicken Adobo

Pork Adobo with Pineapple

Pork Adobo with Chunky Chicken Liver Sauce

Pork Humba with Pineapple

Duck Breast Adobo, Adobong Pato

Lamb Adobo

Special Adobo

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Ginataang Sugpo at Kalabasa, Prawn and Pumpkin in Coconut Milk

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 crosswise

1 large can coconut cream

1 large onion, peeled, chopped

1/2 garlic, peeled, crushed, chopped

2 thumb size ginger, skinned, cut into thin strips

1 tbsp. salted shrimp paste

salt

cooking oil

Cooking procedure:



In a wok heat some cooking oil, add in the ginger and garlic, stir cook for about a minute. Then add in the onion and stir cook for another minute or until translucent. Add in half of the coconut milk and about 2 to 2 1/2 cups of water bring to a boil and simmer for 2 to 3 minutes stirring occasionally to prevent from curdling. Add in the shrimp paste and eggplant and simmer for about 2 to 3 minutes then add in the pumpkin and continue to cook for about 2 to 3 minutes, season with salt to taste. Now add in the remaining coconut cream and the prawns, continue to cook for another 5 to 8 minutes or until the prawn are just cooked. Serve with a lot of rice.





See other related Ginataang recipe:



Ginataang Tabagwang at Puso ng Saging

Ginataang Kuhol with Kangkong

Ginataang Pitik with Spinach, Slipper Lobster in Coconut Milk with Spinach

Ginataang Alimango with Malungay

Ginataang King Crab, King Crab in Coconut Milk

Ginataang Susong Pilipit with Banana Blossom

Ginataang Puso ng Saging at Saang

Ginataang Puso ng Saging at Hipon

Ginataang Sugpo at Kamias

Ginataang Alimasag at Malungay

Ginataang Tahong, Mussels in Coconut Milk

Ginataang Pitik, Slipper Lobsters

Ginataang Langka na may Alimasag

Ginataang Halaan

Ginataang Kuhol

Ginataang Hipon Tabang at Bulaklak ng Kalabasa

Ginataang Hipon

Green Mussels and Vegetables in Coconut Milk

Kinunot na Alimasag

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Ginataang Canned Smoked Tuna with Spinach

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, skinned cut into thin slices

1 small onion, peeled, chopped

1 tbsp. salted shrimp paste

1 piece red hot chili, chopped, optional

salt

cooking oil

Cooking procedure:



Heat oil in a wok then stir in the garlic and ginger and stir fry for a minute. Then add in the onion and chili, stir cook for a minute. Now add in half of the coconut cream, about 3/4 cup of water and the salted shrimp paste, bring to a boil a simmer for 5 to 8 minutes stirring occasionally to prevent the coconut cream from curdling. Now add in the spinach and continue to cook for 3 to 5 minutes. Add in the canned smoked tuna and continue to cook for another 3 to 5 minutes or until most of the liquid has evaporated, season with salt to taste. Serve with a lot of rice.

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Pork Sisig, Mama Sita’s Mix

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 making sisig.

Here is how I made my Pork Sisig using the Mama Sita’s sisig mix.





Ingredients:



1/2 pig face, cut into large grilling pieces

2 pig ears

1/4 kilo pork liver

1 pack Mama Sita’s sisig mix

2 large size onion, chopped

2-3 pcs. green sili, chopped

1-2 pcs. hot chili, optional

1/2 cup vinegar

2 tbsp. soy sauce

1 tbsp. liquid seasoning

1 tbsp. peppercorn

3 pcs. bay leaf

kalamansi

salt and pepper

Cooking procedure:



In a pot boil the pig face and pig ears, peppercorn, bay leaf and about 1 tbsp. of salt for 20 to 30 minutes or until tender. On the last 3 to 5 minutes of boiling add in the pork liver. Remove from the pot and drain until dry or wipe with paper towels. Grill the pig face, ears and liver until brown and crispy then dice into small cubes. In a big wok stir fry diced face part and liver without oil for 5 to 10 minutes at high heat then add the Mama Sita’s sisig mix dissolved in about 1 cup of water, vinegar, soy sauce, liquid seasoning and salt/pepper to taste. Stir cook for 5 to 10 minutes. Add in the onions and green sili, stir cook for another 2 to 3 minutes. Serve with kalamansi or serve on a sizzling plate with kalamansi and topped with egg, and hot sauce.





See other related sisig recipe:



Tuna Sisig

Sisig with Mayonnaise

Dinakdakan

Crispy Sisig

Fish Sisig

Chicken Sisig

Pork Sisig

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Pinoy Seafood Jambalaya

Pinoy Seafood Jambalaya. To my understanding Jambalaya is the Louisiana version of the Spanish Paella, cooking method is done to suite the ingredients that are available locally in Louisiana, including ingredients that are native to Louisiana, like the Andouille sausage and Tasso Ham. Cooking Jambalaya is more similar the Pinoy version of Paella or Arroz Valeciana, compared to cooking and authentic Spanish Paella which take a lot of cooking stages and off course a lot of time and using the right pan called paellera. Both Jambalaya and our Pinoy version of paella are cooked with an ordinary deep pan. To understand the origins and how Jambalaya is cooked I have included on this post a video which I thought the author have effectively explained in details and with cooking example of his version Jambalaya.

How to Make Jambalaya / What is Jambalaya?

For our version of Pinoy Seafood Jambalaya I just incorporated my cooking method of Seafood Paella. Obviously I do not have the Andouille sausage and Tasso Ham so I just used the Pinoy longanisa sausage and Pinoy sweet ham. Since this is my first time to cook Jambalaya I have opted to use the ready to cook processed longanisa sausage similar to the breakfast longanisa served on most fastfood chains instead of the garlicky Vigan or Lukban longanisa. For the ham I just used the processed sliced hams instead of the Fiesta hams. I may try to use those ingredients if I have a change to cook a second version of our Pinoy Jambalaya.

Don’t be daunted with the long list of ingredients, cooking is almost similar to our Paella recipes that we have already shared. Just make sure that all the ingredients are already at hand before starting to cook. Just remember because of the long list there is a tendency that the ingredients that you have shopped are more than what is required, just keep the excess ingredients for other dish do not try to dump it all for the sake of not wasting.

Here is the recipe of my version of Pinoy Jambalaya, try it and good luck.





Ingredients:



2 cups ordinary rice, rinsed, soaked for at least 15 minutes

1 cup glutinous rice, rinsed, soaked for at least 15 minutes

1 cup longanisa sausage, cut into thin slices crosswise

1 cup sweet ham, cut into squares

1 chicken thigh, cut into cubes

1 cup pre boiled pork, cut into cubes

1/4 kilo clams, pre boiled

1/4 kilo mussels, pre boiled

1/4 kilo medium size shrimp, shelled

1/4 kilo large squid, cut into rings

1 head garlic, peeled, crushed, chopped

2 medium size onion, peeled, chopped

2 medium size green/red bell pepper, deseeded, diced

2 small celery stalk, diced

2-3 stalks parsley, chopped

1-2 tbsp. paprika

1-2 tbsp. annatto powder

1 tsp ground black pepper

1/2-1 tsp chili powder

2-3 tbsp. hot sauce

1 cup tomato sauce

3-5 pieces bay leaf

salt

cooking oil

Cooking procedure:



In a large sauce pan heat generous amount of cooking oil and stir fry the longanisa sausage and ham for 1 to 2 minutes, remove from pan and keep aside. Next using the same pan stir fry the chicken and pork for 2 to 3 minutes, remove from pan and keep aside. Now again using the same pan, add more cooking oil as necessary sauté the garlic and onion until fragrant then add in the parsley, celery and bell pepper, continue to stir cook for 2 to 3 minutes. Now return to the pan the longanisa sausage, ham, chicken and pork and continue to stir cook for about 1 to 2 minutes. Add in the annatto powder diluted in 1/4 cup fo warm water, paprika, ground black pepper, chili powder and bay leaf, continue to stir cook for about 1 to 2 minutes. Add in the tomato sauce and hot sauce, continue to stir cook for another 1 to 2 minutes. Add in the ordinary and glutinous rice and continue to stir cook for 1 to 2 minutes. Add in about 6 to 8 cups of water, stir well and bring to a boil. Cover and simmer at low heat for 15 to 20 minutes, occasionally stirring in between. Add more water as necessary, the rice consistency should be similar to a paella. Season with salt to taste. Now stir in the clams, mussels, shrimps and squid, cove and continue to cook at low heat for 5 to 10 minutes.





See our recipe of similar Pinoy Paella dish:



Crabs and Prawns in Aligue Rice, Aligue Bringhe

Purple Seafood Bringhe, Pinoy Arroz Valenciana Style

Lechon Arroz Paella Valenciana

Seafood Bringhe Valenciana

Bringhe

Arroz Negra, Black Paella

Pinoy Arroz Paella

Seafood Rice Cooker Paella Valencianna

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Kanderetang Giniling na Baka, Ground Beef Kaldereta

Kanderetang Giniling na Baka, Ground Beef Kaldereta. Ground meat either beef or pork, or in combination cooked with tomato sauce with potato extenders is one of the popular Pinoy eatery food simply named giniling, literaly means ground (meat). There are countless versions from the nuclear red ketchup laden carinderia giniling to the basic ginisa with garlic, onion and tomato version.

Today I like to share a more extravagant version of the lowly giniling, Kalderetang Giniling na Baka complete with most of the ingredients of a regular meat kaldereta. This kaldereta is cooked from the scratch meaning without the use of any kaldereta mixes.

Cooking my version of Kanderetang Giniling na Baka, Ground Beef Kaldereta may be a bit complicated because I used a lot of ingredient, but as long as everything is on hand before starting to cook you won’t go wrong, remember cooking recipes are just a guide on your measurements and cooking steps. Quantities, times and steps may be adjusted accordingly there are no hard rules.



Here is the recipe of my version of Kanderetang Giniling na Baka, Ground Beef Kaldereta.





Ingredients:



1 kilo ground beef

2 pieces chorizo, cut crosswise into slices

2 medium size potato, skinned, cut into cubes

1 medium size carrot, skinned, cut into cubes

1 medium size red bell pepper, deseeded, diced

1/2 cup pitted olives, cut in half

3-5 pieces small pickled sweet gherkins, cut crosswise into slices

2 tbsp. sweet pickled relish

1/2 cup green peas

1 small can liver spread

1 cup tomato sauce

1/4 cup oyster sauce

2 tbsp. peanut butter

1 tbsp. Winchesters sauce

1 tbsp. soy sauce

1/4 cup fish sauce

2 tbsp. sugar

1/2 block cheddar cheese, grated

1 head garlic, peeled, crushed, chopped

2 medium size onion, peeled, chopped finely

1 tsp. crushed peppercorns

2-3 tsp. sweet paprika

1-2 tsp. dried chili flakes

1 tbsp. dried parsley flakes

4-6 pcs. bay leaf

salt

cooking oil

Cooking procedure:



In a big sauce pan, sauté garlic and onion until fragrant. Add in the chorizo and stir cook for about 1 to 2 minutes. Add in the ground beef and continue to stir fry for 3 to 5 minutes or until the meat start to render fat. Add in the fish sauce, soy sauce, Winchesters sauce, tomato sauce, paprika, crushed pepper corns, bay leaf, chili flakes, parsley flakes and liver spread, continue to stir cook for 3 to 5 minutes. Add 1 1/2 to 2 cups of water, bring to a boil and simmer at low to medium heat for 2 to 3 minutes. Add in the potato, carrot, green peas, pickled relish, oyster sauce and peanut butter, continue to simmer for 10 to 15 minutes or until most of the liquid has evaporated and the potatoes and carrots are just cooked. Now add in the grated cheddar cheese, green olive, pickled gherkins, bell pepper and cook for another 2 to 3 minutes, correct saltines if required. Serve hot with a lot of rice.





See other kaldereta recipes:



Special Chicken Kaldereta

Special Pork Kaldereta

Lamb Kaldereta, Batangas Kaldereta Style

Black Angus Beef Kaldereta

Kalderetang Buntot ng Baka, Oxtail Kaldereta

Kalderetang Turkey Wings

Kalderetang Bangus

Kalderetang Kambing, Traditional Kaldereta

Kalderetang Batangas

Pork Caldereta, Kalderetang Baboy

Special Beef Caldereta

Kalderetang Manok, Chicken Caldereta

Kalderetang Baka

Kalderetang Kambing

Beef Meatballs Kaldereta

Kalderetang Bangus

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Beef Sirloin Steak, Bistek Style

Beef Sirloin Steak, Bistek Style. I have done this recipe using pork loin a couple of weeks back. This time I wanted to have it using beef, there are a several beef steak cut choices but I opted to choosing sirloin steak. I would recommend to choose the tender steak cuts which require less cooking. If you are sourcing your meat at Manila Wet Markets then just buy the tenderloin and cut it crosswise to a thickness about 15mm slices.

As I have mentioned on my Pork Loin Steak, Bistek Style, t is important the beef steak sirloin or any similar cut be given sufficient time to marinate using soy sauce and kalamansi or lemon marinade.

Cooking is basically the same with my other Bistek dish, click the link below should you want to see my other Bistek Recipes in the archives.



Pork Loin Steak, Bistek Style

Bistek Bulalo with Pineapple

Bangus Bistek Tagalog

Mushroom and Tofu, Pinoy Bistek Style

Liver Bistek

Pork BistekTanguige Bistek Tagalog

Bangus Belly Bistek Tagalog

Bistek Stir Fry

Bistek Bulalo

Bistek



Here is the recipe of my Beef Sirloin Steak Bistek Style.





Ingredients:



3 pieces beef sirloin steak

1 medium size onion, peeled, cut into rings

2-4 clove garlic, peeled, crushed, chopped

juice from 3-4 pieces kalamansi

1/4 cup soy sauce

1/2 tsp. sugar

1/2 tbsp. crushed pepper

cooking oil

Cooking Procedure



Marinate beef sirloin steak in a mixture of soy sauce, kalamansi juice, sugar, garlic and pepper for at least 2 hours or overnight in the refrigerator. Separate the pork loin steaks from the marinade reserving the marinade on a separate bowl and set aside. In a wok heat some cooking oil and stir fry the onions until it start to wilt, remove from wok and set aside. In same wok heat more oil and fry beef sirloin steak for 2 to 3 minutes each side at low to medium heat. Then pour in remaining marinade and about 1/2 to 1 cup of water bring to a boil. Simmer for 2 to 3 minutes or until sauce is reduced to half. Add in onions and stir cook for a minute. Serve hot with a lot of rice.

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Ginataang Tabagwang at Puso ng Saging

Ginataang Tabagwang at Puso ng Saging. Tabagwang is susong pilipit in Bicol, it is usually cooked ginataang with pako. I cannot find pako instead I used puso ng saging as an alternative vegetable. I do have a similar dish posted sometime back simply called Ginataang Pilipit na Suso. I though the best alternative should have been malungay leaves, but I already have this shredded puso ng saging. Well the pako and malungay version will have to wait for now.

As I have mentioned in my other similar dish post, the snails should be thoroughly cleaned which include keeping the snails in a pail full of fresh water for several hours to allow the snails to expel all the dirt and sand trapped on their shell, this will also allow the snail to expel most of their excrement. The snails also require a thorough cleaning including brushing the shells and checking the snail guts cutting the shell tip, check also for smelly which should be discarded, then with final wash with running water.



Here is the recipe of my Ginataang Tabagwang at Puso ng Saging.



Ingredients:



1 kilo tabagwang, susong pilipit

1/2 kilo shredded banana blossom

3-4 cups fresh pure coconut milk

1-2 tbsp. bagoong alamang

2-3 thumb size ginger, sliced into slivers

2 medium size onion, sliced

1/2 head garlic, chopped

3-5 long green chilli

2-3 hot red chili, optional

2-3 stalk lemongrass, crushed

salt

ooking oil

Cooking procedure:



Place snails in a plastic container with lid, cover with water and let sit for several hours to allow the snails to expel dirt and discard water, change water frequently wash and drain. Wash each shell using a kitchen brush or scrub, discard the dead ones. Cut off tip of each shell about 2/3 length using a big knife, discard broken shells and remove all visible entrails. Wash several times and drain, set aside. In a large sauce pan boil enough water then add the snails, boil for about 2 to 3 minutes. When done discard the water used for boiling snails, then rinse with fresh water, keep aside. Using the same pan sauté garlic, ginger and onion then stir in the bagoong alamang, continue to stir cook for about 1 to 2 minutes. Add in the lemongrass, banana blossom, enough water to cover the vegetables and 3 cups of the coconut milk, bring to a boil and simmer for 20 to 30 minutes or until the liquid has reduced to about half. Add in the remaining coconut milk the snails and chilli, cook for another 10 to 15 minutes until the liquid is reduced to almost oily sauce. Season with salt to taste, serve immediately with a lot of rice.





See other related Ginataang recipe:



Ginataang Kuhol with Kangkong

Ginataang Pitik with Spinach, Slipper Lobster in Coconut Milk with Spinach

Ginataang Alimango with Malungay

Ginataang King Crab, King Crab in Coconut Milk

Ginataang Susong Pilipit with Banana Blossom

Ginataang Puso ng Saging at Saang

Ginataang Puso ng Saging at Hipon

Ginataang Sugpo at Kamias

Ginataang Alimasag at Malungay

Ginataang Tahong, Mussels in Coconut Milk

Ginataang Pitik, Slipper Lobsters

Ginataang Langka na may Alimasag

Ginataang Halaan

Ginataang Kuhol

Ginataang Hipon Tabang at Bulaklak ng Kalabasa

Ginataang Hipon

Green Mussels and Vegetables in Coconut Milk

Kinunot na Alimasag

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Sinigang na Manok with Banana Blossom

Sinigang na Manok with Banana Blossom. More often most Pinoy will cooked chicken as Tinola. Most will not try or attempt to cook chicken as Sinigang for the reason that it might not turn all right or would rather have a tinola instead of sinigang. Sinigang na Manok is as good as Pork Sinigang or Beef Sinigang. There is no special cooking method anyone who have cooked sinigang could cook also Sinigang na Manok. As to most of my Sinigang recipe I do not sauté the ingredients, sinigang is a simple boiled soup dish. For this recipe aside from the usual sinigang vegetable ingredients I also added banana blossom. Banana blossom make the soup milky and add a distinct flavor that complement the sourly taste of the broth.

Here is the recipe on my version of Sinigang na Manok with Banana Blossom, try it.

Ingredients:



1 kilo chicken, cut into serving pieces

1 medium size banana blossom, cut into wedges

1 medium size labanos, skinned, sliced diagonally

2 medium size eggplant, trimmed, sliced diagonally

2 medium size tomato, quartered

2 medium size taro root, cubed

1 medium size onion, quartered

2-3 pcs. green chili

1-2 tbsp tamarind sinigang mix

salt

Cooking procedure:



Wash chicken thoroughly. In a large pot, boil 6 to 8 cups of water, Add in the taro root and simmer for 3 to 5 minutes or until the taro root start to disintegrate. Now add in the onion, tomato and banana blossom, then simmer for 2 to 3 minutes. Add in chicken and continue simmering for 15 to 20 minutes or until the chicken is tender. Remove scum that rises. Season with salt to taste. Add in green chilli, eggplant and labanos, cook for another 2 to 3 minutes or until vegetables are just cooked but firm. Serve hot.

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Puerto Princessa’s Chaolong, Bona’s Chaolong - Palawan Food Trip Part 2

Puerto Princessa’s Chaolong, Bona’s Chaolong - Palawan Food Trip Part 2. Chaolong is Puerto Princessa’s local version of Pho a Vietnamese noodle soup. Chaolong is a misnomer, chaolong is pork innards porridge in Vietnam but the local chaolong is a meat stew soup with noodles. Puerto Princessa is known for Vietnamese restaurant and eateries being a host a processing center for Vietnamese refugees or boat people in the past. Most of the Vietnamese have since left and to those who have opted to stay are in to chaolongan eateries all over Puerto Princessa or are in to Vietnamese Specialty Restaurants.

The more popular of Puerto Princessa’s chaolongan is Bona’s Chaolong, the place is a typical eatery with wooden tables and plastic chairs along the road in an open garage setup. Expect that the place is crowded, it is frequented by locals for the reason their food are cheap. We visited the place early for a breakfast of chaolong with bread, we arrived at the place before it open but there were already several people earlier than us waiting for the place to open.

Bona’s Chaolong is made up of either pork or beef meat, they do have also a buto-buto version made up of pork in bones, and rice noodles in a reddish soup topped with bean sprouts and served with kalamansi and hot chili sauce. Chaolong is best eaten paired with the local version of French bread with a choice of plain or toasted with butter and garlic or cheese. If you are really hungry try their French bread with tuna, longanisa, pork or chicken.

Be warned that you will get splattered with the nuclear red soup while eating those addictive chaolongs, avoid wearing light colored clothes. If you are choosy and not as adventurous and prefer fine dining Vietnamese restaurants this may be not the place for you.



Bona’s Chaolong is located along Manalo Avenue Extension in Puerto Princesa City, just less than five minutes tricycle ride from the airport.

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Looking for Filipino Food in Brisbane?

Best Friends, Kainan sa Valley. Every time I have a change whenever I visited major cities in Australia I tried to find and visit a local Filipino restaurant or similar eating place. My problem is I am always on the go and I would not have enough time and I could only visit one or if I have time to spare perhaps a couple, defending on their location. A couple of months back while I am in Brisbane I finally have time to visit Best Friends, Kainan sa Valley. The place is located in McWhirters Centre Food Court just across the Fortitude Valley Train Station. The train station building is connected by a foot bridge to McWhirters Center, therefore going there was dead easy if you are taking the train.

Best Friends, Kainan sa Valley is an offshoot restaurant outlet of the popular Best Friends Philippine and Asian Food Store, these may be the reason, aside from the easy accessibility, that the place is has become one of more popular eating place of Filipinos in Brisbane. The place is a “Turo Turo” style eatery on a food court set-up, the place is noticeably clean despite the fact that McWhirters Centre is an old shopping center. I was only able to try their Dinuguan and Laing a personal favorite but looking at the food selections, the food are indeed visually appealing and it will definitely make any Pinoy that primarily go to shop for Pinoy goodies hungry. They do also have a large selection of dessert and other Pinoy native delicacies to try.

Adjacent is Café de Manila the coffee shop outlet of Best Friends which offers bakery products and Pinoy baked goodies and Pinoy cakes. It is an alternative option for someone who may not be hungry for a full Pinoy meal, and prefer a piece of Pinoy cake and a cup of coffee.

For the record this is not a paid advertisement, Overseas Pinoy Cooking do not do paid post. OPC do regularly make similar post as part of our information sharing and as guide to our readers who may be looking for a place to eat or dine while visiting the subject place. I would like to take this opportunity to thank Mrs. Bon de Chavez for giving me permission to take pictures which were used on this post.





Best Friends, Kainan sa Valley and Café de Manila are located at:



McWhirters Centre Food Court

Brunswick Cnr Wickham Streets

Fortitude Valley QLD 4006

PH: (07) 3854 1462

FAX: (07) 3854 1418





Check out these other Pinoy Eating Places in Australia:



Pinoy Food Sydney?

Sydney Chinatown Food Trip

Dahon a Gourmet Tea Lounge in Melbourne

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Cheesy Buko Fruit Salad

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, drained

1 cup sweetened kaong, drained

1 cup red sweetened nata de coco, rinsed, drained

1 cup sweet corn, drained

1/2 block cheddar cheese, cubed

1/2 block cheddar cheese, finely grated

1 cup thick all purpose cream

1 cup condensed milk





Method:



Combine and mix thoroughly all the ingredients in a big bowl. Chill in a refrigerator until ready to serve.





See other sweet dessert recipe:



Buko Melon Salad

Buko Salad

Buko Fruit Salad

Buko Pandan Salad

Fresh Fruit Salad

Almond Jelly, Lychee and Pineapple Salad

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