Morning!

My usual brekky when I was in Sydney. English muffin, scarambled eggs with hotdogs. A hearty breakfast but I often had breakfast alone. Lungkot noh?

Buti na lang dito na ko Pinas!

Joining Food Friday again. Happy Foodie Friday!

Longanisa and Mushroom Pasta in creamy garlicky sauce

I added a twist to my regular creamy white sauce by adding longganisa in this pasta dish.Let me share this wonderful recipe that is a personal favorite. :)

you will need:

400g uncooked pasta (I used linguine)

2 tbsp olive oil

500 grams of garlicky (non-sweet) longganisa

250g fresh mushrooms, sliced

1 pack nestle cream

blue cheese, thumb size

1 tsp garlic powder

salt and pepper to taste

what you'll do;

1. Cook the pasta until al dente.

2. Fry the longanisa. When the half done, divide into small pieces with the use of the fying spatula. COntinue cooking the longanisa meat for a few minutes.

3. Throw in the mushrooms, saute 3 minutes longer.

4. Add the nestle cream, simmer for a minute

5. Then add the blue cheese. Keep stirring until it melts and the sauce thickens.

6. Add the garlic powder. You can add more if you want. This will add the nice garlicky flavor.

7. Season with salt and pepper.

8. Add the cooked pasta. Stir until the sauce covers the pasta.

9. Remove from pan. Serve and enjoy.

By the way, the longanisa I used in this recipe is homemade :)

Seafood Pasta

It's been a long time since I last update here. Hay was really lazy talaga. Anyway, let me start kicking by sharing another pasta recipe that I cooked when I was in Sydney. Pasta was a staple food for me whan I was there Why? Number one because its so easy to do, Number 2 because its my favorite. :)

Here's my recipe for seafood and tomato pasta.

You need...

Half kilo pasta. Cook as package direction

tomatoes cubed

few pieces of shrimp (peeled and deveined)

few pieces of calamari

few pieces of few fillets (cut in pices)

chili flakes (optional)

Olive oil

fresh basil

onions (chopped)

garlic (chopped)

salt and pepper to taste.

Then what you will do.

Saute onion then garlic. Then add the tomato, saute until wilted. Then throw in the shrimp, calamari then the fish fillet. Add chili flakes. Simmer for a minute (dont overcook ha). Then add the cooked pasta mix well then throw the basil in. Season with salt and pepper.

Served and enjoy Dali di ba?

Kimchi Jeon (Kimchi Pancake)

If you love kimchi, you will surely love this too. Had this as a appetizer for dinner with friend Ibyang at BBQ city last Monday. Yumm yumm! Its my favorite now! Happy Food Friday everyone!

Moron

The other week, my aunt from Samar visited us here in Manila. She brought us this suman with chocolate flavor called moron. Whenever someone from the province visits us here, I would always asked for this suman....yum yum!

It's end of the work week na pala, yehey!!!!
Happy Food Friday everyone!

Pasta with tuna and fresh tomatoes

you will need;

500grams pasta (cooked aldente)

5 pieces sliced peeled tomatoes

2 cans of tuna in oil

lots of chopped garlic

lots of chopped onions

few pieces of fresh basil leaves

In a saucepan, saute onions then garlic. Add the tuna, include the oil. Simmer for a minute. Add the fresh tomatoes, cook it for a while but dont overcook it. Then include the cooked pasta, mix everything then throw in the basil leaves.

Remove from heat. Serve with garlic bread.
This is my favorite pasta dish that I learned from my good friend M. Thanks mare. :)

Peel me

Freshly peeled tomatoes

Just in case you don't know how, well here's how to peel tomatoes needed for your pasta dishes, tomato soup, salsa and other recipes.

Soak tomato in hot water for ten minutes

drain the tomatoes

with the help of running water from the faucet

peel away the skin with your fingers.

Thats it. Lovely peeled tomatoes.

Crispy Lemon Chicken

This was our dinner last weekend. Hubz so love it. I have to thank Glenda for sharing this fantastic recipe. :) Happy Food Friday everyone!

Chicken Alexander

This was served on our dinning table last New Year's eve.

You need;

1 whole chicken

2 onions, quartered

2 tsp. butter

1 can cream of chicken soup (I used campbell's)

1 chopped red bell pepper

1 pack frozen mixed vegtables (carrots, peas and corn)

2 pcs. Chorizo de Bilbao, sliced thinly

1/2 cup chicken broth

1/4 cup cheese

salt and pepper to taste

For Mashed Potato

6 medium boiled potatoes

1/2 cup butter

1/4 cup milk

Lets make the mashed potato first

Place potatoes and enough water to cover in large pot. Bring to a boil. Reduce heat to medium and cook for approximately 15 to 20 minutes or until potatoes are tender. Drain potatoes well. Place potatoes back in pot and add milk, butter, salt and pepper. Mash using hand-held masher until smooth. You can also use a hand-held electric mixer for creamier potatoes.

Now if you want an easier mashed potato, you can use the instant Mashed Potato box and just follow the instructions at the back of box. O di ba mas madali.

Now lets start making our Chicken Alexander

Saute onions and garlic. Put diced chicken and chorizo mix. Throw in the frozen vegetables and bell pepper then continue stirring. Add chicken broth then the cream of chicken soup. Simmer until the sauce thickens. Season with salt and pepper.

Place the saute chicken in a Pyrex dish. Then layer the mashed potato on top. Topped it with grated cheese (I used cheddar cheese)

Bake in a preheated (350 deg F) oven for 20 minutes or until top is slightly brown.


Serve and enjoy!

Paella

I cooked this for our New Year's Eve Dinner. It was my second time to make Paella. The first one was a dry run cooking last December 29, just making sure that I wont make palpak on New Year's eve dinner. I guess I didnt since the husband himself requested me to make this for last night celebration. :)

Anyway, to make this version of Paella you need;

4 onions, chopped thinly

1 clove garlic, minced

1 bell pepper, dice

3 tomato, remove seed & diced

2-3 pieces chicken cut into cubes

3 pcs Spanish chorizo cut in cubes

1 cup short grain rice, (I used arborio rice used in making risotto)

2 tbs saffron

1 tsp spanish paprika

5-6 mussels, scrubbed and cleaned

6 shrimps (sugpo)

2 cups chicken broth

3-4 squids cut in ring

¼ cup frozen green peas

2 tsp olive oil

salt and pepper to taste

In a skillet brown chicken and sausage with 1 tablespoon olive oil over medium high heat for about 5 to 6 minutes. Leaving the chicken partly cook. Set aside.

Since I dont have a paella pan (paellera), I used a large skillet. Drizzle olive oil add onions until caramelized then add garlic, tomatoes and green bellpepper. Cook until everything are mushy (about 45 minutes in low heat). This vegtable paste is called sofrito. The base for our paella.

Then add the broth to our sofrito. Season with salt and pepper. Add the saffron and paprika. Then add the cup of rice and make sure that the rice is evenly distributed and wait for this to simmer. Do not stir the mixture from here. Add the chicken and chorizo and nestling them into the rice. Cook covered with of alumninum foil for 15 minutes. Then add the shrimp and mussels and squid. Cover again with aluminum foil until the seafoods are cook. Then throw in the green peas. Then cover it again with aluminum foil.

When the broth is fully absorbed, the paella should be ready. I cooked mine in low heat for about in 25-30 minutes.

Garnish with lemon or calamansi and sliced boiled eggs.
Serve and Enjoy