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.

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.

Linguini in Tomato, Pesto and Prawn Sauce

Ingredients:

125 g Linguini

4 cups Water

1 tbsp. Cooking oil

1 cup Stewed tomatoes

1/3 cup Large prawn meat, sliced

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

2 tsp. Basil, dried, minced

1 tsp. Marjoram, dried, minced

¼ tsp. Oregano, dried, minced

¼ cup Red wine

1/3 tsp. Iodized salt

½ tsp. Worcestershire sauce

1/8 tsp. Black pepper, fresh from the mill

1 tbsp. Extra virgin olive oil

1 cup Water

Grated parmesan cheese

Cooking Instruction:

Boil four cups of water in a large saucepan. Add the cooking oil and place the linguini. Stir occasionally and cook until al dente. Strain and rinse with tap water.

Heat the olive oil and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the prawns and cook for some two minutes. Add the rest of the ingredients and heat to boil. When boiling, lower heat to maintain a gentle simmer and cover. Cook for another ten minutes and place on the pasta. Toss and serve immediately with some parmesan cheese toppings with your favourite wine and some bread.

Spaghetti (Filipino Style)

Filipinos love pasta dishes so much that several variations have been created to suit the Filipino taste. One very popular spaghetti variation even with kids is the one that uses tomato based sauce but it has been modified to be sweeter than the original sour Italian variant.

Ingredients:

1 kg Spaghetti pasta

¼ kg Lean ground pork

¼ kg Lean ground beef

½ kg Cheese hotdogs (sliced)

1/8 cup Soy sauce

2 tbsp. Sugar

½ cup Red wine

½ cup Processed cheese (quick melting variant is recommended)

1 bulb Garlic (minced)

1 pc. Onion (sliced thinly)

1 tsp. Dried, chopped basil

½ tsp. Dried, minced marjoram

1/2 tsp. Dried, minced oregano

¾ tsp. Iodized salt

½ cup All purpose cream

2 tbsp. Extra virgin olive oil

3 cups Banana ketchup

1 cup Tomato sauce

1 ½ cup Water

Cooking Instructions:

Cook the pasta according to package instructions and drain well after rinsing in cold tap water to stop the cooking. After straining, place in a suitable pan and toss in the all purpose cream. Set aside.

In a suitable saucepan, heat the olive oil and sauté the garlic and onion until the garlic turns golden brown and the onion starts to caramelize. Toss in the sliced hotdogs and stir. Cook for about 2 minutes. Add the ground pork and beef and stir well. Cook for an additional 2 minutes. Pour in the wine and stir well. Add the marjoram, basil, oregano and black pepper. Stir and add the water. Continue heating until it starts to boil. Add the grated cheese and stir well until the cheese dissolves and is distributed evenly in the mixture. Add the ketchup and the tomato sauce and stir well. Subject the mixture at high heat until it starts to boil and then lower the flame to a gentle simmer and cook for about 15-20 minutes more or until the sauce’s volume is reduced a sauce of proper consistency results. Add the iodized salt to taste. You may use the sauce to top the cooked spaghetti or you may toss in the cooked spaghetti and mix it well with the sauce and turn off the heat. Enjoy with freshly made garlic bread.