Pinoy Spaghetti

I woke up from a nap yesterday thinking I want Jollibee spaghetti but I was too lazy to go out and delivery needs to have a minimum order and its only spag that I want. Since there is a grocery near our place (it will only take 2 minutes to get there). I decided to buy the ingridients for my simple pinoy spaghetti.

So what I did, I grab 400 grams of spaghetti pasta. Boiled it al dente (around 8minutes), drained and set aside.
Then I chopped 1 white onion. Thrown it in a preheated pan with olive oil. Then add the chopped garlic. When the garlic is a bit brown (not burn) I add the 560grams of del monte pinoy style spag sauce and add UFC banana catsup (about half a cup). Season with salt, pepper and sugar. When it simmer thrown in the sliced hotdogs (about 5 pieces), bits of ham and shredded cheese ( I used queso de bola). Wait until the sauce thickens. Then thats it.

Pour over cooked pasta an topped with cheese. sarap!!.

I enjoyed my pinoy spaghetti.


Bicol Express

You will need;
1 kilo of pork meat sliced

1/2 cup of Philippine bird's eye pepper (siling labuyo)

3 cups coconut milk

1/2 cup sauted shrimp paste

4 cloves garlic; crushed

1 small onion; chopped

Then What you have to do;

In a cooking pan, place a cup of water and add the pork. simmer until the water disappers Continue cooking until pork starts to render fat and edges turn to brown.

In another pan, sauté minced onion and garlic. Add  the sauté the browned pork. Throw in the chili peppers.

Add sauted shrimp paste and stir, then pour the coconut milk (.you may pour gradually in preference to the amount of sauce you want)
Cook in low fire until pork becomes tender and until a saucy consistency is achieved. Serve hot

Note: I did not use any cooking oil since the pork will render it's own fat will fying and the coconut milk will give natural oils too while cooking.


Adobong Pork and Sitao

Use you favorite adobo recipe then once its cook, lower the heat and thrown - in the string beans (or kangkong) simmer for a minutes. Turn off the heat and slightly cover the pan.

I so love this recipe. Theres the yummy taste of pork and the healthy goodness of the vegetable.  tara kain na!


Bistek Tagalog 2

I already posted a bistek tagalog recipe here but I am sharing another recipe which simplier in prepareation but equally good in taste.

To make this recipe, you will need;

1 kg beef sirloin

Canola oil

5 tbsp soy sauce

3 tbsp calamnsi get the juice

2 pieces white onions (cut in rings)

1 tablespoon fresh ground black peppercorn


1. Take a large bowl and add beef, soy sauce, calamansi juice and black pepper to it. Mix it well. Marinate for 30 minutes or more.

2. Take a frying pan, put it on heat and fry the onion rings until soft and brown. Set aside

3. Fry the pieces of beef until brown and cook them in another pan.

4. Fry garlic paste in the remaining oil and saute it well.

5. Add the remaining oil to the cooking pan and let it cook for 1 minute.

6. After the recipe is ready, place the beef pieces on the serving plates and garnish with onion slices.

7. Serve hot. Share and Enjoy!


Tuna Pasta in Creamy Tomato Sauce

It's been a long time since I last posted what I been cooking in my kitchen. Now let me share a very simple pasta recipe that I love to cook when I was staying in Melboune.

You will need;

400 grams pasta

1 tablespoon olive oil

1 pcs white onion chopped

1 clove Garlic

1 cup mushroom sliced

5 large Sun-dried tomatoes; chopped

1 can hot and spict tuna; drained

1/4  nestle cream

1 1/2 cup tomato sauce

sweet basil

salt and pepper to taste

Then what you'll do:
Cook pasta according to package instructions for al dente.
Heat oil over medium heat and onion, garlic, sun-dried tomatoes and mushroom. Cook until garlic is golden. Throw in the drained tuna, then the chopped basil then add the tomato sauce, mix to blend well and heat through. Cook for about one minute more. Keep sauce warm.

When pasta is just about done, add cream to sauce and stir until it is well absorbed. Don't allow the sauce to boil at this point. Drain penne and add to sauce mixing well. Sprinkle with chopped fresh basil before serving, if desired.

Add salt and pepper to taste.

Serve with garlic bread. Yumm!


Miso ramen and Gyoza

You will need;

2 cups fresh noodles

200 grams pork sliced

1 to 2 tbsp of oyster sauce

2 tsp minced garlic

½ medium sized onion, chopped

For the soup;

2 cups water

1 packed miso paste ( I used Asian home gourmet)

4 nappa cabbage leaves, sliced thinly

dashed of brown sugar

For garnish;

6 pcs gyoza, pan fried

2 tbsp finely sliced green onions

toasted sesame seeds

What you'll do;

In a wok, saute onion then garlic. add the pork slices. Cook until the pork are medium cooked. Add the fresh noodles. Season with little oyster sauce. Cook for 2 minutes set aside.

In a separate wok, dissolve the miso paste in two cups of water. Add the mirin. Then bring to boil.

Whille waiting for the miso to boil, prepare the noodles in a bowl. Add cabbage slices, place the gyoza on top. Pour the miso soup over the noodles and garnish with spring onion and toasted sesame seed.

Serve hot. :)

The gyoza by the way was left over from last New Year :)


Tinolang Manok

Im back!!!! It's been a months since I last posted here. Now I am back with a recipe which is very easy. Perfect for cold nights.

Tinolang Manok (Chicken Ginger Stew with Vegetables) recipe is a Filipino food dish that is relatively easy to cook. This dish is light and refreshing. A simple broth with chicken, chili leaves and chayote or green papaya, it is a favorite dish in our home.

Now to do this, you will need;

1 kilo whole chicken, cut into pieces.

1 small young papaya or chayote, cut into small pieces.

1 thumbsize ginger, slliced into strips

1/2 cup dahon ng sili (chili leaves) or mallunggay leaves

1 liter of water

5 garlic cloves, minced

1 red onion, diced

4 tablespoons oil

2 tablespoons patis (fish sauce)

Then what you'll do;

In a medium saucepan, heat oil over medium heat.

 sauté garlic, onion and ginger until fragrant

Add chicken cuts. Cook for 3 to 5 minutes until chicken turns white.

Season with fish sauce. Cook for another 3 minutes.

Pour in water (or rice water). Bring to a boil. Lower the heat and let it simmer until chicken is half-done.

Add in sayote (or papaya). Continue simmering until chicken and vegetable are tender.

Season with pepper and salt according to your taste (you can use chicken bullion cubes).

Then add sili leaves or malunggay.

Cover and let simmer for about 3 minutes or until the sili/malunggay leaves are cooked.

Remove from heat. Serve with rice.  :)

Tara let's eat!