Kocina De Pinay’s Meat and Potato Pie

Kocina De Pinay’s Meat and Potato Pie

I miss my place, you know I havent been here for almost two months. My work and our family’s vacation back home has taken my time. Now Im back and I would like to start my year with one of our favorite pie. It was a dish that I learned to do when my kids were little. Back then,they dont appreciate it and now that we’re here, I tried and they liked it. From then on whenever I cant think of anything to cook for them, this meaty pie is always a versatile choice.


Any pie dish will do and this one is around 12cm. Dont forget to brush the dish with butter…lots of butter.

Now add the cooked ground pork and beef. I cant control my excitement.I know that in a matter of an hour, the whole pie will be gone.

I always make my own mashed potato because its creamier, lovelier, tastier and most of all, it is cheaper if you make your own.

I love the combination of  white and red cheddar with mozarella..I used a lot…the more the merriest..Oh it looks so good.

Yeah, this is better, cover loosely..you dont want all your cheese to get caught with foil…by then you will lost all the magical touch of cheese.

I love the smell, its heartwarming and delicious. I cant help myself…Im gonna eat now..pronto!

Oh how I love this combo because it is always a hit on our table The combination of ground beef and pork with spices at the bottom and on top is a buttery, creamy and cheesy mashed potato. My gracious pie wont mind the mess..just grab and eat the way it is.This is one comfort food that I love to make again and again…

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Kocina De Pinay Spaghetti Sauce

Kocina De Pinay Spaghetti Sauce

Spaghetti Filipino style is very different, in a sense that its sweet, yeah.. sweet and peppery.. I can’t describe exactly the taste. Lets say, it’s a chaos combination of sweet, spicy, creamy with the taste of tomato sauce and ketchup… yeah ketchup. I used to cook spaghetti ( a lot..) when my kids are younger but they moved on and they got tired of it. When we started to live here, I experimented a lot in the kitchen. Then I continued to mix and match. In the end, a new combination will come out. Like I said, one should not be afraid to try to cook with a little of this and that.. the usual way that you knew, incorporate it with new ones and oh how I love it… I think that I will grow old and I will die…baking, cooking and experimenting… lol! 
Who wont like Spaghetti? I love it… but I’m choosy and you know the kind of feeling that you think first before you eat cause somehow you doubt if it’s cooked the way you like it. Yes, I’m that kind of person. I don’t know..its just me.. I’m being me and I believe there are others like me, I am not alone…cheers to that! My quest for my perfect spaghetti sauce took me a lot of time and I cooked with different combinations but I always ended up not satisfied. Several months ago, I saw this spaghetti sauce recipe and I tried it. Of course I applied  my fusion technique, the Filipino way and the new one. Oh I must have been so lucky cause I discovered the real spaghetti sauce for me and my family.Yes!.. now I can rest with my quest…
 750 to 900  grams ground meat, combination of beef and pork
6 to 10 pcs purefoods jumbo hotdogs, sliced the way you like it ( optional )
5 tbsp olive oil
1/2 cup chopped onion
2 tbsp grated garlic
1 cup white onion chopped
1 cup beef broth
2 cans crushed tomatoes
2 tbsp tomato paste
1 jar Marinara sauce, big
2 bay leaves
2 tbsp sugar
1 tsp salt
1/4 tsp pepper flakes
1/2 cup grated parmesan
1/4 tsp oregano
1/4 tsp thyme
1/4 cup milk
1 1/2 tsp ground pepper
In a saucepan, heat 3 tbsp olive oil and add the meat.Cook until the raw color is gone.
Remove from the saucepan. Now add more oil, saute the garlic and onion.
Once the aroma comes out, add 2 tbsp of tomato paste, saute until well incorporated.
Next add the wine, wait until the bubbles are all gone, cook for like 3 minutes.
Then add the crushed tomatoes,marinara sauce and the meat.
Mix well and add the salt, sugar, oregano, thyme, bay leaves, pepper flakes, ground pepper, milk and parmesan. Then simmer it for 1 hour. Add 1 cup of beef broth only when you think its necessary.
I can’t exactly tell you how much meat sauce you have to put on top…just put more the way you like it.. 
Be more gracious, make use of your cheese…you know its good, its addictive and very yummy…
The closer look.. coming from the microwave..I added more cheese and I am ready to finish the whole mountain of spaghetti..chunky,meaty and yummy creamy..cheesy…. Life is beautiful just way it is.. Come. Lets eat. Lets giggle. Lets be merry. Have a good year to all…

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Pork Shao Mai Dumplings

Pork Shao Mai Dumplings

Back home, Siomai or dumplings is one of my favorite comfort food. It is of Chinese origin and already a classic food in Filipino Cuisine.Dumplings are in different varieties such as Pork, Beef, Seafood or mixed ingredients in one. Well,our cuisine is not only influenced by the Spaniards, another great one is Chinese Cuisine.Surprisingly many people are amazed to discover that Filipinos are of different features. Come to the Philippines and you will see Chinitas( Chinitos), Mestizas( Mestizos) and the typical Filipinos with brown complexion. Nowadays there are more of us with different features  because of inter racial marriages with Filipinos. My best friend when I was in college is a Chinese guy, I haven’t seen him for two decades already.I remember their kitchen and the food, the familiar scent of Chinese stew with boiled eggs and the very tender meat.
Chinese cuisine has great influence not only in our food but also with our culture and tradition. There is a great number of Chinoy ( Chinese Filipinos) population too.We even have our famous Divisoria and Binondo ( our China Town ). These two places are Chinese populated areas, they live and do business there. If you happen to visit our country, then try to consider these places. You might want to enjoy Chinese food, buy some native collections, take a caleza ride, buy some cloths..or just walk and see the view… but pls, take an extra care of your bag and other valuables..OK? I am not going to say only the good things ..just take an extra care ..that’s all. Anyway whether its Philippines or other place, we still have to take care of our bags and wallets.
This is my own version of Chinese Dumplings or Shao Mai (Siomai). Living in Singapore, I saw it written as Shao Mai while in the Philippines its Siomai. I have great curiosity at first because it is my son’s favorite and eventually became my favorite. Everywhere I went, I would try to eat the same food, Shao Mai. In the end I got tired because of the commercial taste. These dumpling are done in mass production and I don’t like it so I made mine together with soya sauce and garlic ginger sauce. Later on, I became so happy with the result that I offer my precious chinitas to people. Well, that’s another story.
I kg Pork lean ground coarsely ( its important that its grounded coarsely)
1oo grams shrimp meat chopped finely
200 grams minced Pork fat ( this is also very important)
1/2 cup grated carrots
1/2 cup bread crumbs
1/2 cup water chestnut grated
1/4 cup spring onion chopped
1 cup white chinese mushroom chopped 
1/4 cup grated Parmesan cheese
3 tbsp corn flour
3 tbsp grated garlic
1/2 tsp all spice powder
1/2 tsp all spice salt
1/2 tbsp ground black pepper
2 tbsp soy sauce
2 eggs beaten
2 tsp sesame oil
1 tbsp rice wine
1 tbsp sugar

Put ground pork, chopped shrimp and minced pork fat in a bowl (big enough to mix all the ingredients).

Add grated carrots, bread crumbs, water chestnut, spring onion, chopped white mushroom, cheese, flour, grated garlic, all spice powder, all spice salt and ground black pepper.
Mix them until well combined.
In another bowl, put the rest of the ingredients: soy sauce, eggs, sesame oil, rice wine and sugar.
Mix well until sugar dissolves and add to the bowl of pork mixture. Combine all the ingredients and set aside in the fridge overnight before wrapping. It means you need to marinate the mixture overnight.
Half a tbsp for each wrapper is enough but if you want it big,then you can adjust according to your preference. I want mine not big but not very small so half a tbsp per wrapper is just fine.
Arrange in a bamboo steamer or aluminum steamer but if you have the means, use bamboo steamer. I went to Singapore China Town just to buy Bamboo steamer, kinda expensive but I don’t mind. I want my Chinitas to be in their respective kingdom!
Steam in a medium heat for 25 to 30 minutes.
For the wrapper, you can buy vacuum pack wanton wrapper nowadays. It is nice if you can make your own dumpling wrapper but I cant waste much of my time so I buy wanton wrapper.
For proper storage: you can store the prepared dumplings in the freezer. Just thaw them before steaming.

For the dipping soy sauce:

1/2 cup soy sauce
1/2 cup chilled water
juice of 12 pcs calamansi
1 tbsp sugar
2 tbsp sesame oil
2 tbsp fried chopped garlic
Mix all the ingredients in a bowl then transfer to a better container for storing soy sauce.
Set aside in the fridge if you will not use. 
This can last up to a week

For the chili garlic sauce:

1 cup chopped bird’s eye chili
1 cup chopped garlic
1/2 cup water + 1/4 cup water
1 tbsp  cornstarch dissolved in 2 tbsp water
1 tsp sugar
2 tsp vinegar
1/2 cup olive oil
Combine the ingredients except olive oil and  keep the other 1/4 cup of water too.
Use a blender to blend the mixture. Note: use your old blender.
Transfer the mixture to a sauce pan
Cook the mixture, once it boils, turn the heat to simmering mode
Stir from time to time until the mixture is cooked and becomes thick
Adjust the consistency according to your preference
You may use the extra 1/4 cup of water if needed.
Let it cool and then slowly add olive oil.
Transfer the mixture to a glass container for better storage.
Keep inside the fridge. This will last up to 3 months.

These are my lovely Chinitas!..after the heat and outside their dominion. Now, they are ready so come on, get your chopsticks, grab them, eat them and together lets say, ” Ni Hao Ma” to everyone… ( How are you? ) Back home, I always offer this to some of my friends and it makes them smile all the time.

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Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.
Filipino Callos

Filipino Callos

Its been a while since my last post and likewise I wanna say sorry for not responding with all the messages sent to me.I am so sorry,in as much as I want to reply to you all..I could not make it but rest assured that once I am settled with everything,I will manage.I am also thankful that there are people who popped out,visited my blog and left messages although I am out of touch.

Now Im hungry and I dont want to bore you with my long blah blah blah:

This recipe calls to have enough courage before you try it.I escaped from enjoying pig’s trotter,pig face,liver,ox tail and other unwanted parts but this time I challenged myself …I cooked using tripe ( cow’s stomach lining) and pork pata (upper part of pig’s foot).Please dont run…lol….We call this recipe, Callos…. It is actually a Spanish inspired dish which Filipinos have learned to adapt and enjoy all throughout the years.Callos is a dream recipe for me.I learned and I enjoyed it some years ago when my husband brought me out to dinner at Dad’s Restaurant in Alabang somewhere in Manila.The first time I tasted it…I really fell in love and I never forgotten the taste.It brought me to research and found the recipe and to my dismay…I learned that the recipe calls for beef tripe and calf’s foot…so I decided to just forget that I enjoyed Callos before.But living in Singapore has allowed me to experience and enjoy food.It brought me to a sense of realization to overcome the fear of unusual.Whenever I will do my groceries,I see these unwanted magical parts of pork and beef…beef lining, liver, ox tail,calf’s foot,pig trotter and all.I started with Kare-Kare using pigs trotter and I made it…ahhhh..such a courage.Therefore,let me tell you how I enjoyed my version of Callos Recipe using beef stomach lining and pork pata or pig’s trotter( upper part)
Callos is also popular in the Philippines, being inherited from the Spanish during the World War II. It is often considered to be “poor man’s food”, because this is very inexpensive,it composed of stomach lining of a cow was boiled until tender and flavored with classic Spanish ingredients like onions, garlic and tomatoes.


Callos is a Spanish word for tripe, meat of parts of, very tough-to-digest, first or second stomach or other digestive elements of ruminating animals. The dish consists of tripe, boiled until tender and flavored with classic Spanish ingredients like onions, garlic and tomatoes.
Here is Callos Recipe:
1/2 kg beef tripe(cleaned,prepared from the supermarket)
1 kg pork pata or pig trotter
2 tbsp olive oil
2 pcs chorizo,sliced diagonally
2 tbsp olive oil
1 medium onion chopped
2 tsp grated garlic
3 tbsp tomato paste
3/4 cup chopped fresh tomatoes
3/4 cup tomato sauce
1 tsp paprika
1 tsp salt
1 tbsp fish sauce
1 tsp ground pepper
4 to 5 cups of broth
1/4 cup olive oil
1 medium red bell pepper
1/2 cup pitted green olives
1/2 cup chickpeas
In saucepan combine beef tripe and pig’s trotter,add enough water and let it boil for 15 minutes then discard the water.
Again,add enough water to the saucepan with beef tripe and pigs trotter,let it boil and simmer for 2 hours or until soft and tender.
Drain the meat and reserve the broth.Proceed to slice the tripe.Then,go ahead and take off the meat from pork trotter’s bones.Discard the bones.Cut the meat and set aside together with beef tripe.
Heat some oil and fry chorizo slices, set aside.
Using the same sauce pan,add more oil and saute onion and garlic until fragrant,add 3 tbsp tomato paste,stir and cook for 3 minutes.
Next add the meat and tripe,cook for about 5 minutes then add chorizo,chopped fresh tomato and tomato sauce and the reserved broth,at least 4 cups.
Simmer for about 30 minutes.Then add paprika,salt,pepper and 1/4 cup olive oil.
Simmer again for 5 minutes then add bell pepper,olives and chickpeas, simmer for 1o minutes.
Adjust the taste according to your preference.Serve hot.

You wont know how it taste unless you try it…sometimes you have to face the unusual to enjoy…its a beef lining and its a pork trotter…and I made it..I conquer my indifference and cowardness, after all it taste good and I felt glad I made it!
But you know I have a secret,I did not tell my children what its made of…not even my husband know it…and I decided not to tell them…anyway,they enjoyed it…and maybe a year after I will tell them. I am so mean… lol!But wait until they read this post…then its not a secret and Im sure they wont say anything except..Really? You made us eat that? and I will have this answer.. oh yes and I dont mind cause its good and you all enjoyed it..till next time..lol Actually there are ways of enjoying this dish… we love it with Dinner rolls, white buns, and we enjoy it dearly as pulutan..but theres nothing better with mountain of rice.. anytime! Heres a wish to all..have a blessed weekend.Lets eat,lets giggle and lets be merry.
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Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.
Filipino Cocido

Filipino Cocido

Cozido or Cocido is one of the traditional dishes of Portuguese and Spanish cuisine. A stew made with different meats and vegetables, numerous regional variations exist throughout Portugal and Spai
Portugal’s cozido 
The Portuguese cozido has its origins in the Beira region and is commonly referred to as Cozido à Portuguesa. It’s a rich stew made from shin of beef, pork, and Portuguese smoked sausages (morcelafarinheira and chouriço) and in some regions chicken, served with cabbage, carrots, turnips, rice, potatoes, and collard greens.
Spain’s cocido
Spanish stews or cocidos, as they are called in Spanish, are typical main dishes in Spain, particularly in the central and northern regions of Spain, typically consisting of meats, sausages, vegetables and garbanzo beans or chickpeas. The most famous is the Cocido Madrileño or Madrid Stew. In this version beef, ham, salt pork, chorizomorcilla, a stewing chicken, garbanzos, potatoes, cabbage and carrots are the ingredients besides onion and garlic. Often a pig’s trotter and a marrow bone and variations of other seasonal vegetables are included. One variation involves the broth of the cocido served as soup before, often with Spanish pasta in it.
What about our very own Cocido? Our Cocido differs in such a way that the sauce is slightly thick and slightly red.We dont usually add chickpeas and potatoes but instead we add veggies such as cabbage and green bean.This is not to be mistaken with Puchero although these two are similar in some aspects.Cocido,is like Kare Kare,the thought of it might prevent you to cook cause theres this worry of time and difficulty.Actually its not,once you started doing it,you will discover that its easy and very delicious too.The secret is with the broth and the long simmering of the meat over low fire until its fork tender.So,when you cook cocido,dont rush,enjoy your time and thats what I did.True enough,the joy and contentment of eating this dish comes with the golden reddish broth and the fork tender meat….Goodness..it is such a comfort dish…
Here is the recipe:
Beef Broth:
1 kg beef shank or short ribs
12 cups cold water
1 medium carrot quartered
1 medium onion quartered
2 stalks celery chopped
1 teaspoon salt
1/2 tsp black peppercorns
1/2 cup olive oil
4 pcs El Rey Chorizo Bilbao
1 kg chicken thighs
2 tbsp grated garlic
2 large onion chopped
2 cups tomato sauce
6 to 8 cups broth
1/4 cup fish sauce
cooked shank meat or short ribs
1 small cabbage quartered
1/4 kg Baguio Beans,trimmed
1.Put all ingredients for the broth in a saucepan.Bring to a boil then lower the heat to simmering.Cook the meat until tender.Remove the meat.Strain the broth.
2.Heat oil in another saucepan.Saute the chorizo then set aside.Brown the chicken then set aside.
3.In the same sauce pan,saute the garlic and onion.Add the tomato sauce,beef broth and fish sauce.Bring to a boil.Add the chorizo,chicken and beef shank or short ribs.Cover and simmer until chicken is tender.Remove the lid and and reduce the sauce until thickened.
4,Add cabbage and beans and cook until done.You can also use corn starch flour mixture to thicken the sauce.

I fell in love with this dish,the comfort that it gives is soothing,very homely and the fork tender meat is so good…I would love to eat this with you know what….mountain of rice! I guess its also good with my favorite dinner rolls.


The slightly thick red beef broth is so good,the fork tender meat is such a sweet temptation.After a hard day’s work,its nice to come home and enjoy this dish especially when the weather is cold….Hmmmmnnn..work,family,home plus the rainy weather is such a perfect combination to be happy..so lets enjoy and be thankful for the day ended and there’s tomorrow.Let eat.Lets giggle and let’s be merry,Cheers to everyone!

Gladly shared to:
Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.