The recipes and photos of Pinoy Cook
October 4, 2007 |
The name of the site — Pinoy Cook — describes me. I am a Filipino and I am a cook. So there. “Pinoy Cook” should not be taken to mean that this blog is exclusively about Filipino dishes. I love Filipino food but it is not the be-all and end-all of food. Just because I was born a Filipino does not mean that I cannot — or should not — cook and write about anything but Filipino food. That’s false patriotism.
The recipes
The blog entries have been archived under convenient categories. I must warn you, however, that “Filipino food” does not necessarily mean traditional Filipino recipes. I am not a purist. I don’t subscribe to the philosophy that there is only one way of cooking any dish. Neither do I believe that the traditional way is the only way. I think purists are funny in that sense, if you know what I mean. They want the world to believe that what they know is the standard so that they can claim to be authoritative. In short, I don’t go around evangelizing that unless one cooks with a carajay and a sandok made from coconut husk, over burning wood, then there’s no way that one can cook Filipino food.
Those who want to go back to the previous century are free to do so, of course. But me? I’m not OA. In the first place, I don’t understand how “purity” applies to Filipino cuisine. What many refer to as “traditional Filipino cuisine” is the result of various cultural influences –from the Indonesians and the Malays who were the first foreign settlers on Philippine shores; from the Spaniards who colonized the Philippines for almost five hundred years; from the Americans and the Japanese who took over from the Spaniards; from the Chinese, the Arabs and the Indians with whom the Filipinos had been trading long before Magellan landed on these islands. Purity, you say?
Purity applies more to regional cuisines albeit in a very loose sense. Regional cuisines evolved from a combination of all those cultural influences and agricultural products that are endemic to each region. For instance, because of the abundance of coconuts in Bicolandia, gata (coconut milk) is a very common ingredient in Bicolano cooking.
With the penchant for “secret family recipes”, most traditional dishes have survived over the centuries with the recipes being handed down from one generation to the next. However, several factors have proved influential in ushering in a culinary evolution in the Philippines. New ingredients and cooking techniques, and today’s fast-paced lifestyle make laborious cooking impractical. Ready-made mixes and sauces are becoming more and more popular. The rapid and unabated population growth have popularized the use of “extenders” to stretch the budget. Recycling leftovers is fast becoming an art. And so on, and so forth.
Filipino cooking today is, in short, a reflection of the evolution of the Filipino people’s culture and lifestyle. And the recipes on this site are an illustration of that evolution. Hardly traditional and almost never labor-intensive. Not because I use ready mixes. Oh, no, on the contrary, I am not a fan of ready mixes because I believe that they stifle our potential for creativity. I’m not talking of tomato sauce, canned crushed tomatoes or even powdered or canned coconut milk. I am talking of the likes of powdered menudo mixes which prevents us from learning to combine flavors and textures. Moreover, they deprive us of the chance to learn about our own agricultural produce. Instead of encouraging us to learn, most food companies want us to rely on them. If you’re looking for pour-it-and-mix-it recipes, this blog is not for you. I happen to get a tremendous amount of satisfaction from knowing that I can. And so can you.
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Comments
86 Responses to “The recipes and photos of Pinoy Cook”
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Thanks for the great recipe on making lechon kawali using a pressure cooker. How long do you bake/broil in the oven? Just till it turns golden brown?
Thanks
Mon Neri
Tampa FL
If you can post your question in the lechon kawali entry, I’ll be happy to answer it there, Mon.
I’m just 22 years old, I just want to ask help regarding recipes that are fit for diabetic and also fits for the Filipino taste. I believe that Filipino dishes are more economical than others do.
Thanks and Godbless!
i would like to express my deepest appreciation to you for everything that you’ve done through this site…especially for struggling working moms like me.. very well explained in this article… simply saying…we can still serve good food to our beloved family and still feel good about it even if its not “traditional”
thanks!
Pu
ede ho bang pakidala niyo sa akin ang pinaka the best
recipe sa paggawa ng palitaw.
Thanks
hi..i would like to ask for the recipe of embutido? i have an experience here in dubai when i bought an embutido in a filipino store here. pagdating ko sa bahay para iluto it turned out na ung 3 whole hardboiled egg wrapped in a very thin giniling mixture..sighs..
There’s a search box on top of the page, Rose and Jing.
My struggle is to make fried chicken. Yung tipong crispy sa labas then yung flavor dumidikit sa laman. Kasi I tried cooking the chicken na crispy pero wala na ang flavor sa inside. Could u help me?
Hi Connie
Do you happen to have a nacho salsa recipe.Isaw way back b4 but I am not sure where is it now.
Thanks
Rhea
Ivy, I’m searching my hard drive for the photo… I have one taken over a year ago. Never posted it though.
Rhea, when the blog got wiped out in 2005, the nacho entry was among those I didn’t reproduce because the photo was blurry. I decided to re-post after re-cooking and re-shooting. Haven’t gotten a chance, so far.
OH Please Connie.I don’t like the way the make nacho here in Alaska,they put refried beans and I have enough of it.I like the way you did coz its really YUMMY!!!
hi!im 31 years old,a mother of a 2-year old boy.i’m a muslim & i want to learn on how to make a chicken or beef tocino since we can’t eat pork tocino.There are ready made available in the supermarkets but i’m hesitant to buy it ‘coz i’m not sure of the ingredients that it contain.i hope you could help me..thanks.
Hello Im Arlene, i just know what are the main recipe of Arroz caldo and the steps how to cook it hope you can help me, your prompt reply is very much appreciated.
Arlene
Rhea, no promises as to when but I’m sure I’ll make it again sooner or later.
Sittie, there is a long thread in the tocino entry (use the search box above) and someone provided a recipe. Substitute boneless chicken meat for pork and that should work.
Arlene, use the search box.
Hi Ms Connie,
I have been trying to bake boat tart recipes for quite some time, but I never seem to get a good dough recipe. Can you please e-mail me a good, if not perfect boat tart dough.
Thank you so much and hoping for your response.
Marissa Sinlao
Hei I recently stumbled on your site, funny but I was looking for a Baked Mac recipe for my sister, which I thought I could find easily somewhere (in cookbooks, family traditional recipes and alll that) but I was wrong… buti na lang your site came up and lo as if I chanced upon a gold mine or treasure trove… ang galing… idol na kita… thanks for blogging bout your recipes and experiences in cooking food, nainspire naman ako bigla na magluto… =)
Connie,
Hello Connie, I’m Julius from San Diego California.
I just wanted to express my thanks and appreciation for your Blog PinoyCook.net.
I am now a divorced Dad with three kids. Before divorce, I never took cooking seriously. Sure, I’d cook French Toast , Pancakes, or grille a spare rib or chicken, cook a dish here and there.
When Divorce hit me, suddenly I had to take Cooking seriously! As the saying goes: “Necessity is the mother of invention”. How comforting to access your Blog site when I’m stuck with what to cook or how to cook our favorite Filipino dishes for my kids. I have numerous Filipino Cookbooks in my kitchen, but your Blog now fill a void of my desire to learn Filipino Cooking, the why’s and hows that a cookbook can’t answer for a busy working Dad like myself.
Just wanted to say, carry on and I’ll continue to visit your Blog frequently. More power to you.
-Julius
Hello, Julius. Glad to have you visit. Even more glad that I can inspire a daddy to cook. Working on my hubby, you know.
hey connie…i posted this question on the spareribs but i guess you didn’t see it. do you have a reciple for salt n pepper spare ribs like the way they do it in chinese restaurants? crazy about that dish but it never comes out right.
btw..love your blog
Actually, Gus, I did answer you; it was you who didn’t see my response. Maybe you forgot where you posted your comment?
Click here.
simple lechon kawali:
1. boil the meat with onions, garlic and pepper until it becomes tender.
2. when the desired tenderness is met, drain the meat and let the meat dry (either with an electric fan or under the sun)
3. deep fry the meat until it turned brown, give a little time to become more crispy…
4. well for the “sawsawan” i use calamansi, pepper, onions and soy sauce… and not to mention sili!
5. enjoy ur meal
Hi! What is the correct formula for curing ham?
Hi Danny. Unfortunately, I never bothered asking my grandparents before they died.
Hi, my name is Beth, i’m currently living here in the U.K. I wondered if is there anyone out there who can help me find a recipe for ‘Pandisal’ i really miss this type of bread, i want to learn how to make this, pls provide me some recipe ideas.
Pls, feel free to send me email and any suggestions where i can see the recipe.
Many thanks kababayan : )
Kool!!!!it really did work!!thats so kool!!
hi…
would like to know if anybody could teach me how to cook biko. im in uae now and i miss eating biko & i would like to kearn how to cook it, the easy way.
can i use powdered coconut milk since real coconut fruit is expensive and hard to find here.
thanks so much.
ingrid
im in u.k and plan to cook batchoy soup. can u please send me a recipe. thanks
i just want to ask on how to cook the buttered shrimp?
I am in USA and planning to cook kutsinta. Could you send me the recipe of our native kutsinta?
Thanks,
Rhoda
hi….
just want to know if you have a recipe for pesto?
If you could send me the recipe.
Does anyone know how to do a crema de fruit like the one at red ribbon? please share the recipe and step by step doing it.
Thanks so much.
MAE
My grandma used to make me kakanin when I was little. Now, I’m pregnant and craving it really bad. I’ve been all over the internet trying to find the right recipe but I’ve had no suck luck. I’m pretty sure the one I’m looking for is the “biko”. It was dark brown and kind of chewy, ooh, I go crazy just thinking about it. Anyway, it would be really nice if you had that recipe. I would love to have a taste of home again. Thank you!
Hi. Could you possibly share and send me some recipes for parties- finger foods perhaps, those easy and fast to prepare…my in-laws and my children’s friends visit us occasionally in our house and it would be nice to impress them with some unique filipino finger foods for snacks.
Thanks a lot and God bless!!!
Yvonne
can you send me pannacotta recipes?! and any related recipe.
My Daughter loves my chicken adobo without soy sauce
after washing chicken specially drumstick i just put it in a pan the along with lots of minched garlic vinegar ground pepper a pinch of salt bring it to a boil then simmer until vinegar is dried up chicken is cooking on its fats
hello connie!
im presently in wales, uk and love cooking as well… like you, i learned from hanging out in the kitchen with my lola and my mom and dad. i guess because i was so kulit then that they let me help in the kitchen and finally realising what a great help and how easily i can pick up their instructions, i was then delegated with cooking rice and then eventually easy to prepare dishes like ginisang gulay….
i was in search of a recipe for a pork hamonado… and google listed you as one of the sites.. thank you for blogging.. now i have a new site to surf.. teehee…
more power to you.. christmas is nearly here… im sure id be able to find helpful recipes for our christmas meal. and hopefully you’d suggest something that would go well with cripsy pata… as i am planning to cook all time favorite pinoy dishes on the 25th.
thank you again, and merry christmas in advance..Godbless!
hi connie,
Thank God for pinoy cook ! my husband wants me to cook a lot of recipes I do not know of your site helped me a lot . My husband cant eat any meal without soup. kindly include soup recipes like bulalo, batchoy, chicken soup He’s always telling me to cook any soup where the meat can easily separate from the bone with some carrots, potatoes, celery, mushroom. He is always dreaming of the good old days where you can find sopas in chinese restaurants and steaming mami sold on the streets along the streets of Quezon City. He wants me to cook like that.
desperately,
mitzi
Hi Gigi, there wlll be a lot of Christmas talk in the next three weeks.
please help me where can i find the contact numbers of dan erics ice cream. ive been looking for it a long time ago na. im planning to sell it on my place kasi and i dont know where to get it. thankyou…
where can i find hard copy for your recipes or complilation. thanks,
Coming soon, Cynthia.
december 2007
Hi, from Montreal, Canada.
While surfing found your website. I hv a receipe for Puto which call for rice flour….coconut milk and soforth. It comes out good and tasty but I would like to know how can I keep it for the next day the way it was just cooked. Please advise.
Thank you in advance
lilli
p.s.
many times if it left for the next it become hard.
same
Just stumbled your website and enjoyed reading your recipes. I promise I’ll visit your site more often. It’s a good place! Thanks.
Emma
hi connie, would you be able to provide me a tamales recipe, Ibaan, Batangas style. i would highly appreciate it. –thanks, maria
hi there..im an avid browser of your site mam, and as a newbie cook, im learning a lot.thanx so much you such a heaven sent.
Hi Connie, I wonder if you have a recipe for Chorizo Recado? Thank you and have a great new year!
Hi Connie, where do i buy lye water? I really wanted to make kutsinta.thanks
Jing, I buy mine from the flour/bakery supply store at the Antipolo market.
Hi Ms.Connie,
Just want to express how i appreciate your website. It’s such an ease to find rili good recipes with just a click. Just happened to stumble upon your site when i’m searching for a morcon recipe. surfing the net and reading your recipes has bin a daily routine since then. hehhe.i rili luv the site! i’ve tried a lot of your recipes, and believe me everybody in our family loves it. thanks much!!!
More power!!! expect me to be one of your many daily visitors. i do hope i’ll see you and your cooking on tv. failed to watch that episode in jessica soho’s report. :
Chicken 1-2-3
Niluto ko yung recipe ninyo na Chicken 1-2-3. Bakit wala rito sa blog ninyo?
The recipe tastes like a cross between a Chicken Teriyaki and Sweet and Sour. And the kids loved it.
Thank you.
-Julius
Hi Connie,
Can I please have the recipe to make an easy BIKO??? I am just hoping that we have all the ingredients here in Canada.
Thanks so much for this site.
Hi Connie,
I enjoyed reading your recipes. I even tried some of your recipes and it is so good. My family loves it.
Thank you for sharing.
Janice
hi there. i love ur site. i love cooking esp baking and as a newlywed wifey. it helps me learn new things to cook up in the kitchen. tnx
more power,… god bless
rayanne(las pinas)
con, is there any new recipe?
sana makagawa rin ako ng recipe na kasing sarap ng ysabella’s chicken of bacolod chicken
walang papantay sa kasarapan ng inasal sa bacolod chicken
hi ms connie…what is water chestnuts in tagalog?
Jing, “apulid”.
hi!tnx’s for making a nice recipe for us!!!!!have a nice day!!!!!hi nga pala sa mga frendz ko, lalo na kay DDD,hannah and anne !!hi Yani and emy
hello again miss connie, ano po ba ang ginagamit na dough for making butchi? is it malagkit dough or the rice dough?. tnx
I have no idea, Jing. Have not tried making buchi yet.
hello miss connie, the siopao i made yesterday was very dry. tsaka napakagaspang ung texture nya. nakakadisappoint!…san ba makakabili ng ordinary rice flour?..tnx
jing, can you knead dough well enough to know when the texture is right? the flour might not be the problem.
Hi everyone! Im Nay!
Thanks Ive found this website! My passion is really baking.Ive been baking for 6 years.But up to now Im still having problems to make a good icing decorating-it just always melt. Ive been browsing the net to find a good recipe for that but to no avail.I wish to go further study for Culinary Cakes & pastries but ‘cant afford them either.Is there anyone outthere willing to help me & give me the right recipe/method to make a good ICING?—
pls give me tamales ibaan recipe and rice puto tks
nice picture of your tamales. looks yummy
I am one of your avid fans and I really admire your style in blogging and cooking. Why not publish a cookbook? I am busy working on my cookbook too. We have a lot of things in common but that I will detail the next time I write to you. I am also a psychic who doesn’t want to be paid and everything my daughter asked about you came out to be true.
Maybe I could blog with you so we get to know each other really well and could discuss things about cooking and publishing and also the things I forsee about you. No fees attached.
I’m all attention, Darlen.
hi..i am from SC,USA..i tried to cook the sweet and sour fish fillet and my husband likes it very much,i also gave some to our neighbors and they said my cooking is excellent…thank you for posting some of the filipino recipes…its really hard living out side the country..
to ivy, the trick to make a delicious fried chicken is learning the old school.. marinate the chicken using a SPRITE or 7 up, calamansi juice, toyo and garlic overnight.. the sprite/7 up makes the meat tender outside and inside.. it also makes the meat inside taste yummy.. and dont cook it too much, deep fry only ^_^
you can add some crumbled bread to coat b4 frying..
Hi! I love your site a lot and i have been browsing your archives and i absolutely love the recipes there.
I’m so happy I found your blog while looking for some recipes that I could cook/bake this summer. I’m only 19 but I have been baking since I was in grade 6 and I have been a fan of filipino dishes but it was hard for me to understand how to cook such recipes since i can’t understand some of the words that were used in the cookbook haha. However, now that I found your blog and it’s so easy to understand your directions, I will be cooking and baking some of the recipes you have posted here =) keep up the good work
hello,,i’m a dessert lover..can u please help me.please me send me the recipe of pannacotta.thanks in advance and god bless
pinky
Hi, Connie!
Love your site, enjoyed reading your articles about food, edible and everything else in between.
We only have a few Pinoy food recipe in our web site, including HOW TO MAKE PANDESAL , but I noticed that a lot of Filipinos access the page from around the world.
Check our site when you get a chance:
http://www.immigrationnewsman.com
It covers everything about immigrants in America and immigration to U.S.A. and Canada.
Keep up the good work! And keep those Google Adsense profits coming!!
oh, by the way, Pinoy din po ako. Nandito ako ngayon sa Atlanta
thank you po
hi,,im interested to franchise your product can you send some details about it. tnx.
Hi Connie,
I’ve been experiencing a lot of sluggish performance from your website lately.
Mot often, I access your site behind a firewall at work, and a Proxy Server accesses your site
first.
The past month, feeds.feedburner.com just responds slow or doesn’t
display the site at all. After a second or third attempt then I eventually can view the website.
Anywho, I also wanted to say cooking blog entires are my cheat sheets in my home kitchen.
I print out a recipe using a Laser Printer (a printout using an Ink Jet printer
doesn’t work well because they smear and blot when it gets wet in a kitchen environment) and I keep it close to me as a guide while cooking.
The printout gets all the abuse it gets thrown upon, stains from ingredients like cooking oil or maybe sesame oil , tomato paste, etc..
If it gets too messy then the printout goes to the recycling bin, or if not then I compile it in my recipe binder for future use to prepare meals
for my three little kids.
Julius S.
Helen, what product? I’m not selling anything.
Julius, the server overloads sometimes. I try to monitor as closely as I can. It was particularly bad 2 days ago because of searches for gay santacruzan.
hi connie!
i’m a SAHM (stay-at-home mom) and my 3 year old son loves cupcakes. but i don’t know how to make them. is it okay if you share your choco cupcake recipe with frosting and the tools i need to use? and where can i buy the baking ingredients?im new at this stuff. hope you can help me.
thanks so much!
hello ms. connie,
i really love your recipes and i too share your passion for making/cooking from scratch… which is why i find your recipes really challenging and satisfying. my birthday will be in two weeks and i am thinking of what to serve my family and friends. since you have tons of recipes and everything looks great, i am at a lost on what to include in my menu… can you please suggest some recipes? i mainly will be using pork in the dishes and i can practically cook anything so don’t worry about the difficulty level of the recipes
hope to hear from you! thanks
Hi Connie,
Where can I buy water chestnuts?
tet, I just had my gall bladder removed and chocolates are a no-no. I don’t think I’ll be making choco cupcakes anytime soon. Sorry.
Antoniette, why not browse through the archive? I have more than a thousand recipes in this blog.
Li, you can get them in cans. Supermarket.
I regularly visit your site :). Just so you know… The name “Connie” is like a part of the family, I will often tell my husband, “Connie says….blah blah…”, or “Connie does this….” It used to be “who’s Connie?” After eating the Best Baked Macaroni from Connie, now they know who Connie is, ahahaha:D
I’ve been a regular visitor to your site the past three months and I can’t express enough my gratitude for this site. Not only do I get a chance to cook feasts for my family but my wife and I now have a fun time trying out your recipes when we’re off of our regular workdays. I really enjoy cooking even though I have no formal training whatsoever and thanks to you my cooking has even impressed my mom (the best cook for me)me being a guy and all! Anyway I’d just like to thank you for this wonderful website. More power!
ms connie,,i can’t find archived in your new site.i’m searching for a recipe kasi
Ogz and Andrew, thanks. You make me blush.
Pinky, what do you mean? There is a search box in addition to the sitemap page.
hi pwede po b makuha yung recipe ng tapa thanks po….
I love sour cream, but have not been able to find it here in the Philippines. My mother told me to mix 1 tablespoon of white vinegar with all-purpose cream and that works out really good and has a similar flavor to sour cream! I am going to try it with this recipe! Ingat!