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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