Trippin With Onin

28/11/2023

Hello friends! Please like the page of our food biz (and order na din kayo!😃


https://www.facebook.com/profile.php?id=61553750101759&mibextid=LQQJ4d

Home-cooked and ready-to-cook meals prepared with LOVE (not with preservatives)

08/10/2020

Isang taon na tayo mga ka-trip! Kaya here's a throwback ng ating mga kulitan sa kusina sa

Kung nabitin ka, binge watch na ng ating episodes sa Youtube Channel at page, or sa IGTV Channel

At kung nagutom ka naman sa panonood, aba'y tikman at ang luto ni IÑO order na sa IG Account .ino

12/06/2020

Hello mga ka-Trip!

Please feel free to visit and subscribe to our Channel for more content!

Thank you. 🙂

http://www.youtube.com/c/trippinwithonin

O, andyan pala kayo? 😄 Welcome to my page, kung saan may mapagti-TRIPpan tayong mga recipes o food at mga topics about Lifestyle, Travel, Beauty at kung ano-...

27/05/2020

Episode 10: Chili Chicken Adobo sa Gata

Ingredients:

1 kg Assorted Parts Chicken (Adobo Cut)
½ cup white vinegar
6 tbsp soy sauce
1 Bulb crushed garlic
2 tsp peppercorn
1 ½ cup coconut milk
½ to 1 cup water
1 pc star anise
2 pcs bay leaves
Chili Pepper (depending on desired spicyness)
Sesame Oil
Parsley for garnishing

PROCEDURE:

1. Sautee chicken until brown on garlic and sesame oil. (Sesame oil will add aroma to the chicken and will bring a different flavor to your adobo)
2. Combine Vinegar, soy sauce, star anise, bay leaves and pepper corn in a bowl and stir until blended. Add to browned chicken.
3. Bring to boil and simmer on low heat for around 10 mins until sauce is reduced.
4. Add ½ cup to 1 cup water.
5. Option to adjust salty and sour taste with soy sauce & vinegar.
6. Continue simmering until chicken is tender. Pour coconut milk and add chili pepper.
7. Continue cooking until coconut milk is cooked. (you will know when it is when the coconut oil has been extracted/separated)
8. Serve and garnish with parsley.

26/05/2020

Episode 9: Beef Kaldereta

Ingredients:

1 kg Beef (assorted parts – kaldereta cut – I usually choose parts with bones, with tendon “litid” and tenderloin part) bones add taste, tendon adds body and thickness to the sauce, tenderloin for some tenderness of the beef

For marinade:

1 jar pickle relish

For boiling beef with:

2 tbsp pepper corn
4 bay leaves
½ cup fish sauce
1 beef cube
1 bulb onion cut into 4 pcs
1 liter of water

For Kaldereta Sauce:

Half bulb of garlic for sauteeing beef (lightly pressed cloves)
200g tomato sauce (or medium sized tetra pack)
100g of the beef stock (from boiling beef with/half of the pack of tomato sauce for reference)
2 small cans of Reno liver spread – specific brand for the spicyness and texture
¼ kg of chicken liver – (mashed) for a more natural liver ingredient
1 Green bell pepper- julienned (usually it’s red) – but for color contrasting, green!
2 Potatoes Medium - Round cuts ½ inch cuts
2 Carrots Medium - Round cuts ½ inch cuts
Cheddar Cheese (sliced) – I usually consume half block of cheese (lol) for added saltyness and thickness of the sauce
Cooking oil

Procedure:
1. Marinate beef with pickle relish for 30 mins. This will help in tenderizing meat and give it a sweet hint. (learned it from a nice lady I met who owns a catering biz)
2. After marinating, tenderize beef by boiling it on pressure cooker for 30 to 45 mins
(for a melt in your mouth effect) reducing heat once pressure cooker whistles. Or boil on normal pot for 1 ½ to 2 hours. (Making sure na may matitira pa na gas pangluto after)
Boil with: 1L water (make sure beef is covered), 2 tbsp pepper corn, 4 bay leaves, ½ cup fish sauce, 1 beef cube, 1 bulb onion. Set aside beef and beef stock separately after.
3. In a separate pot, cook potatoes in oil. Set aside.
4. Cook carrots in oil. Set aside.
5. Cook chicken liver in oil and mash. Set aside.
6. Sautee beef in garlic and oil. Set Aside
7. On the same pot, mix tomato sauce and beef stock (half of tomato sauce). Bring to boil.
8. Add mashed chicken liver and reno liver spread. Incorporate with tomato sauce. Option to add liver spread for thickness and spicyness as desired.
9. Add cheddar cheese and melt until incorporated with sauce.
10. Add the beef and the green bell pepper to the party on the pot. Bring to boil and let the sauce absorb the natural flavors of the beef and bell pepper. (on low heat)
11. Add cooked potatoes and carrots and let it simmer for 3 minutes or bring to a final boil.
12. Remove from heat and serve!

Don't forget to comment and subscribe mga ka-trip! ❤️

26/05/2020

Episode 8: Soy Chicken
Ingredients:

1 whole free-range chicken

For Chicken Brine:
1L Water
1 cup light soy sauce
2 tbsp regular soy sauce
4 inches smashed ginger (place half inside chicken)
1 whole onion, chopped into 4 parts (place half inside chicken)
6 cloves garlic smashed (place half inside chicken)
4 star anise (place half inside chicken)
2 pc cinnamon bark (place half inside chicken)
4 pcs bay leaves (place half inside chicken)
1 tbsp Cardamom Seeds – herbal notes with a hint of pine and sweetness
1 to 2 tbsp Coriander Seeds – from the parsley family- has lots of benefits and known as a super spice (good for digestion, promotes good skin, cures mouth sores, helps tackle diabetes, cholesterol, cure for cold and flu, prevents menstrual irregularities)
Optional - Sibut Mix -supermarket bought (four herbs – goji berries, Chinese foxglove, angelica sinesis, Chinese lovage root) – (place some inside chicken)
1 tsp cinnamon powder
1/4 cup rice wine
1 tbsp sesame oil
1 tsp cumin powder
1 tsp of Pepper Corn
2 tbsp Brown Sugar
Cilantro or onion leaks for garnish

Procedure:
1. Mix ingredients in one liter of water. (Making sure entire chicken is covered)
2. Once everything is mixed, bring to boil for 3 to 5 mins
3. Place 1 whole chicken, simmer one side for 20 minutes on low heat
4. Turn chicken and simmer for another 20 minutes or until cooked through
5. Place chicken on a straining tray and let chicken cool down
6. Garnish with chopped cilantro / onion leaks

26/05/2020

Episode 7: Chicken Aioli Dip (credits to Chef F. for the idea)

Ingredients:
6 pcs chicken breast fillet (med sized)
1 small tetra-pack (250ml) Milk- for chicken marinade
1 chicken cube
Pepper
3 cloves Garlic – blanched on boiling stock
Approx. 2 tbsp Olive oil
Approx. ½ liter water
Tortilla/Nacho Chips for dipping.

Procedure:
1. Marinate/Brine chicken in milk overnight or for at least 30 mins.
2. Season chicken with pepper.
3. Boil chicken breast with approx. ½ litre of water and chicken cube.
4. Blanch garlic gloves in boiling chicken stock. Set Aside.
5. Transfer cooked chicken breasts to food processor or blender with a little bit of chicken stock. Blend and carefully adding a little stock until incorporated.
6. Add olive oil carefully to thicken the texture until you get the desired consistency. Option to use Extra Virgin Olive Oil 'pag may budget or Truffle infused olive oil 'pag nakakaluwang-luwang sa life.
7. Serve dip with plain tortilla or nacho chips. Garnish with slice of lime 'pag may extra budget!

26/05/2020

Episode 6: Soy Tofu Pork

Ingredients:
Firm Tofu – one square block (approx. 5x5 inches)
1/8 kg pork belly - minced
Green and red bell pepper chopped
Onion leaks (thick part julienned- leaf part chopped)
Ginger chopped (approx. 4 inches)
2 Eggs – scrambled
Sesame oil

For Sauce:
2 tbsp soy sauce
2 tbsp cooking wine
2 tbsp oyster sauce
1 tsp brown / washed sugar
Pinch of salt and Pepper
½ cup water
Green onions chopped
1 tsp cornstarch to thicken (mix together and set aside)

Procedure:
1. Soak tofu in hot water for 10 mins. Set aside and let cool down.
2. Scramble 2 eggs. Set aside.
3. Slice tofu into cubes and add scrambled eggs.
4. Fry tofu with egg on sesame oil. Set aside.
5. Fry minced pork. add ginger and onion leaks (thick and leaf part).
6. Add 2 tbsp of soy sauce mix. Stir fry.
7. Add green and red bell pepper. Stir fry.
8. Add tofu and rest of the soy sauce mix.
9. Serve with green onion garnish.

26/05/2020

Episode 5: Broiled Cauliflower Recipe

Ingredients:
2 Cauliflower Whole –(cut into bite size)
Garlic Powder
Cumin Powder
Oregano Powder
Salt
Olive oil

Procedure:
1. Clean Cauliflower by immersing it in water with salt or baking soda.
2. Brush Baking Pan with olive oil.
3. Place cauliflower on the baking pan and sprinkle generous amount of the spices on both sides: (Garlic Powder, Cumin Powder, Oregano Powder, Salt). Drizzle with olive oil.
4. Place oven shelf near the upper heating coils and Broil cauliflower for 15-20 minutes (approx. 450 degrees F).
5. Turn each cauliflower and broil for another 15 minutes or until CHARred! on the edges. :P
*** If no kitchen oven is available you may use a regular oven toaster, making sure that cauliflower will not be burnt. (though the taste of some charred parts is nice, just be sure not to completely burn the pieces!)***

6. Place on bowl with absorbent paper. Serve hot.

Enjoy mga ka-trip!

26/05/2020

Episode 4: Black Calamari

Ingredients:

1 kg Medium Sized Squid – cleaned, cut into rings
3 tbsp Light Mayonnaise
½ cup light garlic mayonnaise – for dip
3 cloves garlic minced
3 cups all purpose flour
1 cup beer
½ cup tonic water
2 tsp baking powder
Fresh Squid Ink (from Squid that you will cook)
8 tsp Spanish paprika
1 tablespoon hot sauce
1 lime juice
Milk
Salt & Pepper

Procedure:
1. Marinate cleaned and cut squid in milk with salt and pepper. This will improve its quality and possibly protect from overcooking. (30 mins to 4 hours)

2. For batter: mix 3 tbsp light mayo, minced garlic, 3 cups flour, 1 cup beer, ½ cup sparkling/tonic water, 2 tsp baking powder, and squid ink in a bowl. Mix together to create batter. Transfer marinated squid to batter.

3. Deep fry battered squid (di po ito binugbog 😁) on a pan for 1 min or until golden brown. Remove from oil and place on bowl w/ absorbent paper.
4. Sprinkle with salt to taste. Garnish with half lime.

5. For Dip: Mix ½ cup light mayo, 4 tsp paprika, 1 tablespoon hot sauce, ½ lime juice.
Adjust spicyness w/ paprika or hot sauce if desired.

26/05/2020

Episode 3: Crispy Dinuguan

Ingredients:

1 kg pork belly (lechon kawali)
¼ kg pork bituka (cut into small round pcs)
¼ kg pork liver (cut into same size as bituka)
4 cups Pork Blood
1 cup Vinegar – (I used Basimatsi Gingered Vinegar for this recipe)
4 pcs Bay Leaves (Dahon ng Laurel)
Fish Sauce (Patis)
Ginger
Garlic
Onion
Lemon Grass – pressed and tied together
1 cup Coconut Cream (gata)
2 – 3 pcs Green Chili
Pepper Corns
Salt & Pepper

Procedure:
1. Pressure cook pork belly and bituka for 30 mins in water, patis, pepper corn, bay leaves, onion, garlic and ginger. If pressure cooker is not available boil until tender. Set aside and let it cool down. Set aside broth.
2. Season (with salt and pepper) and sear pork liver. Set aside.
3. Sauté onion & garlic. Add Pork Blood and Vinegar. Bring to boil. (Do not stir until cooked)
4. Add lemon grass and let boil for 3-mins. Making sure that essence of lemon grass is absorbed and until sauce thickens.
5. Remove lemon grass and add Coconut Cream. Make sure that coconut cream is cooked thoroughly. Adjust taste with (patis) fish sauce/vinegar depending on the level of salt and sour taste desired. Add seared pork liver and bring to boil. Set on low heat while stirring religiously to keep the blood from building up.
6. Deep Fry Pork belly until crispy.
7. Double fry pork belly if needed. If air-fryer/turbo broiler is available, use it for the 2nd frying.
8. Plate crispy pork belly and bituka and pour dinuguan mixture.
9. Garnish with pork belly and green chili on top.

Don't forget to leave a comment, and please do like and subscribe to our social media channels, para sa iba't ibang trip in life! :)

25/05/2020

Episode 2: Braised Octopus

Ingredients:
1 large Octopus Te****le
Approx. 2-3 cups White Wine -- para may matira pang-inum habang nagluluto! :p
1 bulb onion chopped
Spanish Paprika
2 bay leaves
6 pcs Shrimp heads
1 pc Lemon
Italian Flat Parsley (chopped)
Potatoes (round cut, approx. ¼ to ½ inch thick)
Olive Oil
Butter
Salt & Pepper to taste
Shrimp Broth Cube (optional)
Capers -Deep fried until popped (Optional)

Procedure:
1. Pressure cook octopus for 15-20 mins (depending on thickness) with water & salt. Option to put 1 cup of white wine to mixture. Set aside octopus and liquid. (If pressure cooker is not available, you can include octopus on step 2 and boil for 1 hour or until tender—making sure to flip octopus to cook evenly)
2. In a pan, sauté onion in olive oil & Butter until translucent.
3. Add a generous amount of Spanish Paprika, 2-3 cups of White Wine, 2 bay leaves, 6 shrimp heads and boil. Add liquid from octopus broth if needed. Once you get the desired saltiness strain liquid and set-aside. (You can add shrimp broth cube if needed)
4. Once the braising liquid has cooled down, add ½ lemon squeeze (may add more if desired) and chopped Italian parsley. (if no parsley with foreign blood is available, local parsley will do)
5. For the sides-- Fry potatoes –season with salt & pepper to taste.
6. Sear the octopus in olive oil on a pan grill until a little CHARred!
7. Plate octopus on a bed of fried potatoes and drizzle with braising liquid.
8. Sprinkle with deep fried capers.
9. Garnish with parsley and lemon. :)

Don't forget to leave a comment, and please do like and subscribe to our social media channels, para sa iba't ibang trip in life! :)

25/05/2020

Hola mga ka-trip! 😁 Bukod sa ating Quarantine Cuisine, mapapanood na rin dito sa FB ang episodes ng kaya share na sa mga ka-trip natin na naghahanap ng recipes, and dont forget to comment on your favorite episode 👨‍🍳

25/05/2020

Episode 1: Lengua in White Mushroom Sauce

Ingredients:
1 large beef tongue (pwede dagdagan kung may budget)
1 can campbell’s cream of mushroom soup
All purpose cream (I used half of small tetra-pack)
1 beef broth cube
1 pack Fresh White mushrooms
Olives (pitted) – optional
½ cup Red Wine
Butter
Onion & Garlic
Bay Leaves (Dahon ng Laurel)
Pepper Corn/ Pepper
Thyme
Knorr Seasoning
Rock Salt
Cornstarch (if needed to thicken sauce)

Procedure:
1. Clean Tongue by rubbing rock salt before putting it in a pressure cooker with water, beef cubes, bay leaves, onion, peppercorn. Let boil for 45 mins to 1 hour. (I like the tongue super tender, almost melts in your mouth when you eat it). Set aside tongue and broth and let it cool.
2. Once tongue has cooled down (pag di na sya galit), remove the outer layer exposing the tender part of the tongue. Remove fatty & pore-y part. (basta yung mukhang di mo kakainin)
3. Cut into round slices, approx. ½ inch thick. Set Aside.
4. Sauté mushrooms in butter with onion and garlic. Set aside when cooked.
5. Sear the sliced tongue in butter. Set Aside.
6. Bring the sautéed mushroom back to the pan and mix with 1 cup of beef tongue stock -- (from boiling the tongue). Bring to boil.
7. Once boiling, add Campbell’s Cream of Mushroom soup. Mix until the cream has dissolved into the stock.
8. Add 1 cup red wine -- to get that gourmet taste. Para sosyal.
9. Add all-purpose cream and adjust thickness of the sauce with cornstarch.
10. Add seasoning until you get that beefy/salty taste that you desire.
11. Add thyme and pepper.
12. Mix the tongue into the sauce and bring it to one last boil. (ala Brian McKnight)
13. Top with olives for garnish. Para nakaka angat-angat sa buhay ang dating. :)

Don't forget to leave a comment, and please do like and subscribe to our social media channels, para sa iba't ibang trip in life! :)

24/05/2020

Hello mga ka-trip! Mukhang matagal-tagal pa bago tayo makapag out of town! 😅
Anyway, stay safe & healthy and always wash your hands ok?
*sound on*

10/05/2020

Hello mga ka-trip! Dahil mother’s day ngayon, hahandugan ko muna kayo ng isang kantang nakaka-tawa at nakaka-inis at the same time para sa inyo ng mga mama nyo. 😁😗🎶

Follow me on ha kung meron kayo. ☺️😘

09/05/2020

Feel free to like our page. 😊👍

08/05/2020

Hello mga ka-Trip! Pwede nyo na din ako follow sa for more funny videos!

28/04/2020

23/04/2020

https://www.instagram.com/tv/B_DpTCFjfhy/?igshid=1iolfeus9dadb

Cilantro Chicken & Mushroom Rice

Ingredients:

[ ]
Approx. 700g asstd Chicken Cuts
Cilantro - approx 2 tali
Olive Oil
2 lemons (for marinade & garnish)
1 cup Greek / Plain Yogurt (optional)
1 Onion
1 bulb Garlic
Celery or option to use Cilantro Stems (chopped)
4 pcs Shiitake Mushrooms - chopped
2 tbsp butter
4 cups rice ( I used brown)
5 cups Chicken stock ( 1 chicken cube in 5 cups water)
Pepper
Tajine Seasoning (optional)
1 carrot (chopped)

[ ]
Marinade-
*in a food processor/ blender, mix the following:
[ ]
- Cilantro (set-aside some for garnish)
- Approx. 4 tbsps Olive oil
- Lemon squeeze (1 whole lemon)
- Salt, pepper, tajine
- 1 cup Greek/plain Yogurt (optional)

[ ]
Procedure:
[ ]

1. Marinate chicken on cilantro mix overnight.
2. Pan grill/pan fry chicken (skin side first) 2 mins each side - depending on size. *Do not cook totally. Then set aside.
3. In a pot, sauté onion, celery and garlic with olive oil. Once fragrant, add mushrooms.
4. Once mushroom is cooked, add washed rice and sauté until covered with olive oil.
5. Add chicken stock and some of the remaining cilantro marinade.
6. Add pepper & tajine and cook rice.
7. Once the stock subsides, add carrots.
8. Before the stock dries up, place chicken on top of rice and let simmer until chicken and rice are completely cooked. (*note* If rice is cooked but a bit oily from the marinade, transfer rice to a wok or large pan and stir fry until oil is lessened before putting the chicken to avoid overcooking. )
9. Garnish with cilantro and lemon wedge. Serve. 🙂

[ ]

13/04/2020

https://www.instagram.com/tv/B-6Du44DTVR/?igshid=bw1ig0czdpxw

Chicken Halang-halang
(Chicken in coconut milk with lemon grass & chili) 🐔🥥🥛🍋🌾🌶

[ ]

Ingredients:

[ ]

500g Asstd. Cut Chicken (I used breast & thigh)
Oil
Onion - chopped
Garlic - chopped
Ginger - chopped
2-4 pcs Lemongrass stems (white part)
2-4 tbsp patis (fish sauce)
2 cups / 1 can Coconut cream (gata)
1 pc Bird’s eye chili (siling labuyo) - chopped

[ ]
Procedure:

Sauté Onion, Garlic and Ginger until fragrant.
Add Chicken and patis. Sauté until cooked.
Add coconut cream and lemongrass.
Test and adjust taste once coconut cream is cooked.
Add papaya and cook until tender.
Add chili and let it simmer for 1 minute.
Serve with RICE! 😙👌

[ ]




[ ]

Music: My Summer Love by BelAir

09/04/2020

Happy Birthday Onin! Nagmamahal, iyong mga Ka-Trip! ❤️🥰❤️

25/03/2020

Daigon.. Diagona... Dragona... Ano ba talaga? 😅

O basta, tried making Dalgona Coffee na napaka dali lang pala!

(Kinulang lang ako sa pag-whisk, kasi ngawit na ang kamay!😁🤞). Okay pa din naman ang lasa!

Perfect pampagising at pampalamig ng pakiramdam ngayong Summer! ☕️🍧☀️

21/03/2020

Try lang: My Version of KFC Air Fried Chicken.

(na ang kinalabasan ay Shakey’s Chicken 🍗 🥔😅👍)

Recipe:
4 pcs Thigh with Leg Part / Mine was 6pcs
Soaked Overnight in 1 cup Milk with 1 Tbsp Vinegar (since Buttermilk not Avail)

Tip: Try Adding Dari Creme w/ Buttermilk Butter While frying Baka lang makadagdag)

Next are spices - ingredients (will post original sukat for 4 pcs and original spices on left, then my version for 6 pcs on right)

All Purpose Flour - 2 cups // My Ver- 2 1/2 cups + 1/2 cup sweet potato flour.

Salt- 2/3 Tbsp // My ver - 3/4 Tbsp

Thyme- 1 1/2 Tbsp // My Ver - 2 tbsp

Basil - 1 1/2 Tbsp // My Ver - 2 tbsp

Oregano - 1/3 Tbsp // My ver - 3/4 tbsp

Celery Salt - 1 tbsp // my ver - Corriander Powder 1 tbsp

Black Pepper- 1 tbsp // my ver - 1 1/2 tbsp

Dry Mustard - 1 tbsp // my ver - turmeric powder (unsweetened) 1 tbsp

Paprika- 4 tbsp // my ver - 5 tbsp

Garlic Salt - 2 tbsp // my ver - 3 1/2 tbsp

Ground Ginger (powder) - 1 tbsp // my ver - another 1 tbsp of Turmeric Powder

White Pepper - 3 tbsp // my ver 4 tbsp

*mix flour and all spices together until united as one then cover chicken with mixture. Let chicken rest on the mixture for 15 minutes before deep frying. You may also use air fryer after to remove excess oil.

I tried cooking chicken on air fryer at first but chicken ended up powdery. So switch up the process. (deep fry then air fryer a little after if you want)

Add potato slices to the powder mixture (para di sayang) and voila! - Chick n’ Chips meal from Shakey’s! 😜

Enjoy!

20/03/2020

https://www.instagram.com/tv/B92tZs4nwyI/?igshid=14tbi07wdfwi3

20/03/2020

https://www.instagram.com/tv/B975dmzncTp/?igshid=1vjliicqwh8ws

27/02/2020

Hello mga Ka-Trip! Since Thursday ngayon, mag-throwback muna tayo sa recap episode ng sa YT.

Wag kakalimutan mag-comment kung ano ang pinaka-favorite nyong episode at kung meron kayong suggestion para sa mga next na gagawin namin! ☺️👍

https://youtu.be/hZ4syE0o6JA

Food and Fun is always a great combo! Kaya samahan ninyo kami sa mga trip namin sa kainan at sa kusina, kung saan magluluto tayo ng mga pagkaing hindi tayo s...

23/02/2020

Heto na mga ka-trip! Part 2 na ng ating sa NEW YORK now up on our YouTube Channel please don't forget to subscribe and share mga ka-trip and hope to hear from you sa ating comment section! ✈️🍎🎆😎

23/02/2020

Swipe lang ng swipe hanggang magkamatch! 🔥 Meet Markie sa Part 2 ng ating sa NEW YORK 🍎 ngayong Sunday February 23 abangan maya maya lang! 😁

22/02/2020

For 2020, iwas toxic! 🙅‍♂️ Abangan ang Part 2 ng sa NEW YORK 🍎 ngayong Sunday February 23 sa ating youtube channel 🥳