Cooking in the US?

[Markieboy 104]

---hi, you can use sayote as substitute. and add some malunggay leaves---

Mmm...malunggay leaves... Great ingredient in tinola! That's something I haven't seen here.

[skidivawannabe 2]

I try to cook w/o MSG (at least I don't use flavor enhancers and MSG Crystals aka "AJI No Moto") and use the least salt as possible and the food ends up quite flavorful. I do use a lot of garlic and onion.

I don't think MSG is necessary for Filipino food in general. Flavor enhancers like Magic Sarap and Ginisa Flavor Mix (saute flavor mix ) are also unnecessary. Stick with aromatics (Onion, garlic) and herbs.

My husband love dinuguan, but I still refuse to learn it because I don't eat it.

While we ware into the subject of cooking, can teach me how to prep innards (balun-balunan!) for adobo??? My husband likes this and I'm afraid that if I don't prep the gizzard, liver, etc properly it will end up having that unpleasant (malansa taste)

How do I prep liver?

How do I prep gizzard, etc??

Any suggestions would be greatly appreciated.

[~happyndinlove~ 540]

I try to cook w/o MSG (at least I don't use flavor enhancers and MSG Crystals aka "AJI No Moto") and use the least salt as possible and the food ends up quite flavorful. I do use a lot of garlic and onion.

I don't think MSG is necessary for Filipino food in general. Flavor enhancers like Magic Sarap and Ginisa Flavor Mix (saute flavor mix ) are also unnecessary. Stick with aromatics (Onion, garlic) and herbs.

My husband love dinuguan, but I still refuse to learn it because I don't eat it.

While we ware into the subject of cooking, can teach me how to prep innards (balun-balunan!) for adobo??? My husband likes this and I'm afraid that if I don't prep the gizzard, liver, etc properly it will end up having that unpleasant (malansa taste)

How do I prep liver?

How do I prep gizzard, etc??

Any suggestions would be greatly appreciated.

Dinuguan is good with coconut milk and with the real meat. I like it but my husband dont eat it so I never make it. Lol!

As for innards, be sure to cut it haft/slice it haft so that you can clean and wash away the mabaho smell inside. Also, you dont want the heart.

Same preperation.

[Psoas10 17]

Hmm I have chayote, papaya and mulungay growing right outside my house. Even got some wild chickens that graze under those trees and vines. My bitter melon is not doing so good, maybe coz it is too cold and dry now, been in the 60's at night and real dry too.

[Markieboy 104]

Dinuguan is good with coconut milk and with the real meat. I like it but my husband dont eat it so I never make it. Lol!

As for innards, be sure to cut it haft/slice it haft so that you can clean and wash away the mabaho smell inside. Also, you dont want the heart.

Same preperation.

Innards sliced in half is great. But if you really want to take out all the smell, try alternate washing with vinegar and salt. First, pour some vinegar into the bowl of innards. Work in the vinegar by squeezing the organs with your hands. Drain the vinegar. Then add about 2 Tbs of salt. Work in the salt. Then repeat the vinegar and salt again. You will notice after several cycles, the smell will disappear. The color of the innards (mainly intestines) will start to change white in color. Once you're happy with the smell, or lack or smell, rather...you will need to rinse with water. Rinsing the organs several times with water will take out any residual salt and vinegar.

I learned this method from my wife's family. And I was pleasantly surprised their dinuguan and pinapaitan did not have a fecal odor. Hehehe. Growing up, I was used to my dad's way...which is just to rinse with water. Trust me, this method removes the smell from this unique ingredient!

[skidivawannabe 2]

Innards sliced in half is great. But if you really want to take out all the smell, try alternate washing with vinegar and salt. First, pour some vinegar into the bowl of innards. Work in the vinegar by squeezing the organs with your hands. Drain the vinegar. Then add about 2 Tbs of salt. Work in the salt. Then repeat the vinegar and salt again. You will notice after several cycles, the smell will disappear. The color of the innards (mainly intestines) will start to change white in color. Once you're happy with the smell, or lack or smell, rather...you will need to rinse with water. Rinsing the organs several times with water will take out any residual salt and vinegar.

I learned this method from my wife's family. And I was pleasantly surprised their dinuguan and pinapaitan did not have a fecal odor. Hehehe. Growing up, I was used to my dad's way...which is just to rinse with water. Trust me, this method removes the smell from this unique ingredient!

Thanks for the tip!!

Wah!!!! I'll need to buy a mask because I can imagine smell permeating around the apartment!!!

Who eats ISAW (grilled chicken intestines) here?? I'm having a serious isaw craving hahah

[mkatt8 0]

My fiance seems to have a hard time cooking in the US. She says the ingredients she needs aren't sold in the grocery stores, which honestly I find a bunch of BS. She hasn't told me what she needs to make what she wants, but I told her most Filipino food is spices, meat and rice. Which we have. She has found Magic Sarap at the local Filipino market, but it's $3 a package. She also found spice mixes for Adobo, Pancit, Tocino, and a few more.

My question, what substitutes have you found for local ingredients do you use for cooking? I'll have her post exact dishes for you to give advice on.

I always find what I need at 99 Ranch Store. See if you have a branch near your area.

[dan.and.audrey 2]

---hi, you can use sayote as substitute. and add some malunggay leaves---

My best advice to find green (unripe) papaya would be asian supermarkets. But if you cannot find it, there is a good substitute. Sayote, or Chayote, can be used in chicken tinola. My wife is from Baguio and she uses sayote/chayote in her tinola. It tastes pretty much the same. I found sayote near the organic section in both Safeway and Albertson's. So, I'm pretty sure you can find it in your area. Hope that helps!

OK. Thank you very much, guys!

Edited March 2, 2010 by dan.and.audrey

[RVIANE♛ 5]

Thanks for the tip!!

Wah!!!! I'll need to buy a mask because I can imagine smell permeating around the apartment!!!

Who eats ISAW (grilled chicken intestines) here?? I'm having a serious isaw craving hahah

miss ko na yan ng sobra

[Andrelle 1]

Thanks for the tip!!

Wah!!!! I'll need to buy a mask because I can imagine smell permeating around the apartment!!!

Who eats ISAW (grilled chicken intestines) here?? I'm having a serious isaw craving hahah

I miss isaw too and chicken feet, grilled gizzard, mom's pinapaitan, kilawin and igado!!!

[~Johnny~ 27]

I guess I'm lucky... my girl doesn't know how to cook too much. And I used to be a professional chef in my college days. But even so, here in San Diego, we have tons of Filipino stores and markets and we have Jollibee and Chow King. Ohhh maybe I'll get some Jollibee fried chicken n rice for dinner tonight...

[Tahoma 2,291]

My fiance seems to have a hard time cooking in the US. She says the ingredients she needs aren't sold in the grocery stores, which honestly I find a bunch of BS. She hasn't told me what she needs to make what she wants, but I told her most Filipino food is spices, meat and rice. Which we have. She has found Magic Sarap at the local Filipino market, but it's $3 a package. She also found spice mixes for Adobo, Pancit, Tocino, and a few more.

My question, what substitutes have you found for local ingredients do you use for cooking? I'll have her post exact dishes for you to give advice on.

Go to Fou Lee's at Beacon Hill. It has Filipino spices and ingredients. It also has the ambiance of a Pinoy public market - crowded!

Tahoma likes my tinola, monggo and adobo. I try to cook at least once a week since I am not really fond of cooking. Usually, we buy cooked food from the Filipino restaurants around Seattle. We have at least 5 Pinoy restaurants here.

~Chinook

[-B&T- 1]

Dinuguan is good with coconut milk and with the real meat. I like it but my husband dont eat it so I never make it. Lol!

As for innards, be sure to cut it haft/slice it haft so that you can clean and wash away the mabaho smell inside. Also, you dont want the heart.

Same preperation.

Dinuguan with coconut milk? Hmm, interesting... I haven't tried it yet but I love fish kinilaw with coconut milk it's yummy!

[dan.and.audrey 2]

Usually, we buy cooked food from the Filipino restaurants around Seattle. We have at least 5 Pinoy restaurants here.

~Chinook

You're lucky! We only have one Pinoy store/restaurant here in Austin and it's a 20-minute drive away. Good thing we have other Asian restaurants around.

Edited March 4, 2010 by dan.and.audrey

[rheanick 42]

Go to Fou Lee's at Beacon Hill. It has Filipino spices and ingredients. It also has the ambiance of a Pinoy public market - crowded!

Tahoma likes my tinola, monggo and adobo. I try to cook at least once a week since I am not really fond of cooking. Usually, we buy cooked food from the Filipino restaurants around Seattle. We have at least 5 Pinoy restaurants here.

~Chinook

Tahoma,

What are the name of filipino restaurants here in Seattle? I'm here for the weekends for my workshop. Do you have any suggestion?