Filipino Style Spaghetti

In the Philippines, there is a variation of the pasta recipe which is fondly referred to as Filipino Style Spaghetti. It is different from the regular Italian spaghetti recipe in that its flavor profile is approaching sweetness instead of sour. Very interesting pasta recipe which I think would also be nice to have for variation of the regular pasta.

Ingredients:

1 kg. Pasta (prepared according to package directions)

1 bulb Garlic, minced

1 pc. Onion, large, thinly sliced

¼ kg Ground pork

¼ kg Chicken breast fillet, cut into small cubes

¼ kg Cheesedogs, cut into thin bite sized pieces

1 cup All purpose cream

1 cup Cheddar cheese (grated)

¼ cup Premium soy sauce

1 tsp. Black pepper powder

1 tsp. Iodized salt

¼ cup Sugar

2 cups Tomato sauce

3 cups Banana catsup

4 cups Water

2 tbsp. Cooking oil

Cooking Instructions:

In a large bowl, place the cooked and drained pasta and add the cream. Toss well to distribute the cream on the pasta, set aside.

In a large saucepan, heat the cooking and oil and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the hotdogs and stir. Continue cooking until it is cooked and then add the ground pork and the cubed chicken. Stir and continue cooking until the meat has changed to a blanched color and liquid has evaporated to dryness. Add the black pepper, salt, soy sauce, and grated cheese. Stir until the cheese melts and is distributed evenly in the cooking mixture. Add the water and boil. Once it starts to boil, add the tomato sauce and the ketchup, cover and lower the heat to maintain a gentle boil. Continue cooking for about twenty minutes more. Add the pasta coated with the cream and enjoy with your favorite beer. Goes well also with garlic bread.

Pancit Canton with Hoisin Sauce

Pancit canton like other dish in the Philippines can be cooked into many variants. In fact, I think there are already several variants in my previous posts. This particular variation that I share now uses Hoisin Sauce instead of my previous recipes that ask for Oyster Sauce. The different ingredient provides a different flavor to the dish that I think most of you would find interesting as I have.

Ingredients:

400 g Pancit Canton

4 cups Water

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

3 slices Ginger, fresh, peeled (about 1 tsp.)

½ tsp. Black pepper powder

½ cup Carrots, julienned

¼ cup Large prawns, shelled, deveined, and sliced

2 tbsp. Hoisin sauce

1 tbsp Cornstarch

1 tsp. Sesame oil

½ cup Water (for suspending the starch)

5 tbsp. Premium dark soy sauce

½ tsp. Iodized salt

2 pcs. Dried shiitake mushroom, hydrated and sliced thinly

2 tbsp. Safflower oil

½ kg Pork, thinly sliced

1 tbsp. Mirin wine

Cooking Instruction:

In a Teflon saucepan, heat the oil and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the ginger and the prawns and stir until the prawns has completely changed color. Add the pork and mix until the pork has changed its color. Add the black pepper, soy sauce, iodized salt, mirin wine, shiitake mushroom. Cook for about two minutes and add the water. Cover and when it starts to boil, lower flame and cook for another ten minutes. Add the julienned carrots, bell peppers, and the noodles. Lower heat to a gentle simmer and cover. Stir constantly until the noodles are al dente. In a small bowl, suspend the cornstarch in water and stir in the hoisin sauce and the sesame oil. Add to the cooking mixture and stir well. Cook until the noodles are done and serve hot immediately. Enjoy with steamed buns.

Pinoy Pizza Adobo

Pizza is very popular in many countries. Also in the Philippines that is why I also have a version of it that is ‘Philippinized’. Adobo being a common staple viand in the country I thought of having it as topping. Also I included ‘kesong puti’, a native fresh cheese from carabao’s milk.

Ingredients:

2 pcs. Eight inch readymade pizza dough

½ cup Pizza sauce

½ kg Ground pork

1 tbsp. Safflower oil, for sautéing

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

3 tbsp. Premium dark soy sauce

1 tbsp. Coconut vinegar

¼ tsp. Black pepper powder, fresh from the mill

½ tsp. Oregano, dried, minced

1/3 cup Mozarella cheese

1/3 cup Kesong puti, cut into small cubes

1 pc. Onion, medium, thinly sliced, separated into rings

1 tsp. Basil, dried, minced

Cooking Instruction:

Prepare the ground pork adobo topping by heating the cooking oil and sautéing on it the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the ground pork and stir well until meat has hat blanched colour. Add the soy sauce, vinegar and the oregano. Mix and reduce heat. Cook until meat is done and dry. Use this as the adobo topping for the pizza.

Divide all of the ingredients into two portions and apply onto the pizza crust in the following order. Pizza sauce, mozzarella cheese, adobo topping, onion rings, and the kesong puti. Sprinkle basil and bake in a preheated oven at 220°C for about six to eight minutes. Serve hot with your favourite beer.

Oriental Linguini

Pasta actually came from China. Discovered during the travels of Marco Polo. Therefore, it is fitting to create recipes that are Asian with the various pasta available nowadays. Like this oriental linguini I now share.

Ingredients:

250 g Linguini

4 cups Water, for cooking linguini

1 tsp. Cooking for cooking linguini

250 g Pork, cut into strips

1/3 cup Peanuts, roasted, shelled, roughly ground

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

½ tsp. Black pepper freshly milled

¼ tsp. Iodized salt

1 tbsp. Mirin wine

4 tbsp. Premium dark soy sauce

1 tbsp. Oyster sauce

2 tbsp. Hoisin sauce

1 tbsp. Cornstarch

½ cup Water for suspending cornstarch

1 cup Water

1 tbsp. Safflower oil

1/3 cup Carrots, julienned

1 tsp. Sesame oil

Cooking Instruction:

In a large saucepan, heat water and small quantity of oil until boiling. Add the pasta and stir occasionally until cooked al dente. Strain and rinse with tap water. Set aside.

In a saucepan, heat the oil and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the pork and stir. Add the mirin wine and black pepper, continue stirring for about two minutes. Add the peanut, water, soy sauce and salt. Cover and simmer for about 15 minutes. Add the carrot. In a small cup, place cornstarch and water. Stir until cornstarch is well suspended and free form lumps. Add into the mixture in the cup, the hoisin, oyster sauce and sesame oil. Mix and add to the cooking mixture. Stir until the cornstarch is cooked and combine with the pasta, serve immediately.