Oriental Market

10/22/2026

10/22/2026

10/22/2026

✅PORK Binutuhan Recipe🤎
Ingredients:
• 1.2 kilograms pork buto-buto
• ⅓ cup soy sauce
• ⅓ cup vinegar
• ground pepper

• 1 small can liver spread
• 3 medium potatoes
• 3 tbsp margarine
• 1 medium carrot
• 5 cloves garlic
• 4 cups water
• 3 bay leaves
• cooking oil
• 2 onions

Methods:
Marinate the pork in soy sauce, vinegar and pepper for about 2 hours or more. Separate the marinade sauce.

In the heated pan with oil, add margarine and let it melt. Saute the garlic until brown. Saute the onion until translucent. Add the marinated pork, saute for 5 minutes then add bay leaves. Simmer for another 10 minutes. Add the marinade sauce, let it simmer for 3 minutes, don't stir.

Add 3 cups of water, cover and cook for 25 minutes until the pork is tender. Add another 1 cup water , carrots, potatoes and liver spread, stir. Cover and simmer for 20 minutes until the sauce thickens and reduces.

Photo&Recipeby: Fannie's Cookery
Cookedwith♥️

10/22/2026

This Thai fried pork is dangerously easy to keep picking at! 😍 The outside turns beautifully golden and chewy-crisp, while the inside stays tender and full of savory flavor.

It's a popular style of Thai snack that also works brilliantly as part of a meal with sticky rice and a spicy dipping sauce.

I love serving Thai fried pork with sticky rice, especially when there's a good nam jim jaew on the table.

Would you eat this as a snack or make it part of a full Thai meal?

10/22/2026

✅️ PORKCHOP STEAK | Ganado ang Kain mo Dito☺️
Ingredients:
Set A-Marination
• 1. 3 kilograms pork chops, boneless
• ⅓ cup soy sauce
• 1 cup calamansi juice & water
• 1 head garlic, minced
• 1 small onion
• ground black pepper

Set B
• 2 cups water
• 1 ½ tbsp sugar
• 1 tbsp annatto powder/ atsuete
• canola oil
• 2 large onions

Methods:
Marinate the pork chops with the ingredients in set A for 1 hour or more. Separate the pork chops from the sauce. Strain the sauce, set aside the garlic and onion.

Heat the pan on medium heat, add cooking oil.
Fry the marinated pork chops for 3mins each side. Remove from pan and set aside. Sauté the onion and garlic, from the marinade until aromatic. Add atsuete, saute for a minute. Add sugar, stir to dissolve and caramelized.

Add the fried pork chops, stir and cook for 3 minutes. Pour the marinade sauce, stir. Cover and simmer for 2 minutes. Stir ag*in, add water and pepper. Cover & simmer for 20 minutes or until the pork is tender. Stir occasionally. Put the onion rings, cook it half cooked or it depends on you. Turn off the heat.

Photo&Recipeby: Fannie's Cookery
Cookedwith♥️

10/22/2026

If you love bold Thai flavors, you need to try larb! 🌶️

This Thai beef larb salad combines savory beef with fresh shallots, herbs, chili, lime juice, and toasted rice powder. It's spicy, tangy, fragrant, and full of the flavors I love in Isan food.

Larb is especially delicious with sticky rice and fresh vegetables on the side. It's a classic northeastern Thai dish that deserves a spot in your regular dinner rotation.

How spicy do you like your larb: mild, medium, or proper Thai spicy?

10/21/2026

FRESH WEDNESDAY, Fuyu persimmon, rambutan, honey tangerine, pomelo, limes, Thai mangoes, tamarind, sugar cane, green papaya, Roma tomatoes,plantain, burro banana, banana flower, taro, jumbo taro, malanga taro, purple sweet potatoes, Japanese yam, daikon jicama, carrot, chayote, kobacha, upon, moqua, okra, green beans, long beans, Thai, India & Chinese eggplt, butter melon, bac ha, Chinese celery, ong choy, yu choy, Shanghai bok choy, gia choy, g*ilan, watercress, malong*i, green chives, la lot, pandan, curry leaf, ngo g*i, ngo om, rau rum, yap ga, mint, Thai Basil, hot basil (tulsi), tia to, galanga, turmeric, ginger, garlic, shallot, green & yellow onion, mushrooms, fresh noodles, tofu, breads & bakery..................

10/21/2026

Southeast Asian Style Seafood Bouillabaisse

This is my Southeast Asian version of the famous French bouillabaisse. I combined three quintessentially Southeast Asian basics—spices, coconut milk, and curry leaves with the seafood, transforming the bouillabaisse into an aromatic, delicate, and sensational dish. This dish is best served with bread or angle hair paste for a Mediterranean Asian twist.

Ingredients
4 - 6 dried chilies cut into small pieces
1 tsp coriander seeds
1 tsp cumin seeds
6 whole black peppercorns
4 tsp ginger garlic paste
2 tbsp sweet soy sauce
1 tsp white distilled vinegar

Seafood Bouillabaisse
1/2 pound shrimp peeled and de-veined
1/2 pound scallops cut into half
1/2 pound clams
1/2 pound mussels scrubbed and bearded
1/2 pound salmon fillet
5 tbsp extra-virgin olive oil
2 sprigs fresh curry leaves
1/2 medium yellow onion chopped
1 cup can coconut cream
1/2 tsp ground turmeric
1 tsp unsalted butter
1 tsp salt or to taste
1/2 cup fresh cilantro

1. Soak dried chilies in ½ cup of boiling water until soft.

2. Place the chilies (discard the water), coriander seeds, cumin seeds, black peppercorns, ginger garlic paste, sweet soy sauce, and vinegar in a food processor. Cover and blend into a coarse paste. Set the paste aside.

3. Heat olive oil in a deep skillet over medium heat. Add the curry leaves and onions, and cook, stirring until the onions until soft and translucent, about 5 minutes. Add the blended paste and cook until aromatic, about 8 to 10 minutes. The paste is cooked when the oils separated on the surface and is reddish brown color.

4. Add the coconut cream, 1 cup of water, and turmeric and bring to a boil. Raise the heat to medium, and add the seafood. Cover and simmer until the mussels open, about 3 to 4 minutes. Discard any mussels that are closed.

5. Add the butter and salt and mix well. Garnish with fresh cilantro and serve immediately.