1 k. spaghetti, cooked
1/4 k. shrimp, parboiled
1/2 k. halaan, parboiled
1/2 k. tahong, parboiled
1/4 k. squid ring
2 c. tomato sauce
1/2 head garlic, finely chopped
2 medium size onion, finely chopped
6 medium size tomato, finely chopped
3 tbsp. mixed dry herbs
1-2 tbsp. chilli sauce
1/4 c. corn starch
1/4 c. white wine
salt and pepper
grated cheddar cheese
cooking oil
Spaghetti Marinara Cooking Instructions:
In a large sauce pan suttee garlic, onion and tomato, add in seafood ingredients, stir cook for 1-2 minutes. Add in wine and stir cook for another 1-2 minutes. Now add in tomato sauce, chilli sauce, mixed dry herbs and 2-3 cups of water, bring to a boil simmer for 3-5 minutes. Thicken sauce with cornstarch diluted in 1/2 cups of water, cook for another minute. Season with salt and pepper. Add in cooked spaghetti and stir cook for 2-3 minutes or until sauce is infused to the spaghetti. Serve with grated cheddar cheese garnish.
Tuna Carbonara Recipe. The Pinoy carbonara has evolved into a sweet and creamy white sauced spaghetti dish. This probably because of our Pinoy sweet spaghetti which have come to love by our kids and most of Pinoy. Out of curiosity I did tried the carbonara served on most fastfood courts on several occasions. These versions are creamy sweet, they use a lot of sugar and commercially sold cream. Not unless you eat at authentic pasta or spaghetti restaurant you are missing the true taste of the real carbonara. Carbonara is normally topped with bacon tidbits, garnished with mixed Italian herbs (marjoram, basil, rosemary, oregano, parsley, thyme, ect.) For the sauce beaten egg is mixed in the pasta right after turning the heat off. Here is my version using canned tuna chunks instead of the usual bacon.
1 kilo spaghetti, cooked
2 small canned tuna chunk in oil
1 pack carbonara cream mix
3 large size egg, beaten
1/2 head garlic, finely chopped
1 medium size onion, finely chopped
2-3 stalk parsley, finely chopped
3 tbsp. mixed Italian dry herbs
2 tbsp. butter
grated parmesan cheese
ground black pepper
salt
Tuna Carbonara Cooking Instructions:
In a large skillet suttee garlic and onion in butter. Add tuna chunks and stir cook for 3-5 minutes. Add the carbonara cream mix diluted in 2 cups on water. Cook for 2-3 minutes at low heat, add in the mixed Italian dry herbs and ground pepper. Add the cooked pasta and mix thoroughly, cook for another 2-3 minutes until al dente. Season with salt to taste. Turn off the heat and mix in the beaten eggs immediately. Serve with grated parmesan cheese and garnish with parsley.
Spaghetti with Fried Sardines in Hot and Spicy Sauce Ingredients:
1 platter spaghetti, cooked
1 cup fried tawilis sardine in hot and spicy sauce
or 1 small can Master fried sardines in hot and spicy sauce
grated cheese
Spaghetti with Fried Sardines in Hot and Spicy Sauce Cooking Instructions:
Pour over sardine in hot and spicy sauce in a platter of spaghetti noodles. Top with grated cheddar cheese and serve.
Spaghetti With Clam and Shrimp in White Sauce. This is one of my favorite food I like when my special someone cook it for our anniversary. This is different from our regular spaghetti with meat sauce because instead of that, she will put a clam and shirmp (seafoods). So let's try this new recipe.
Spaghetti with Clam and Shrimp in White Sauce Ingredients:
1/2 spaghetti, cooked al dente
1 kilo large size halaan, clams
1/2 kilo medium size shrimps, shelled
1 large can button mushroom, sliced
1 cup evaporated milk
1 cup all purpose cream
1/2 head garlic, finely chopped
2 bundles kinchay, chopped
1 tbsp dried basil
1 cup white wine (optional)
1 tbsp. butter
2 tbps olive oil
cheddar cheese, grated
salt and pepper
Spaghetti with Clam and Shrimp in White Sauce Cooking Instructions:
Wash clams and place in a container with lid, cover with water and replace lid, let sit for several hours (entire day) to allow the clams to expel sand and discard sea water, change water frequently and wash and drain. Put the clams in a large pan, add in 1 cup of water and wine if using other wise replace with water, let boil and stirring occasionally until all the clam shells are open, remove from heat. Separate the clams from the broth, using a sieve strain broth of scum and sand if any, discard clams that did not open. Reserve the broth. Separate the clam meat and discard the shells, keep aside. In a large sauce pan heat butter and olive oil at moderate heat, quickly stir fry the garlic. Now add in the shrimps, clam meats and mushrooms, stir cook for a minute. Add in reserved broth from the clams and bring to a simmer. Stir in the evaporated milk and all purpose cream, simmer for a minute. Add in dried basil and kinchay, simmer for another 2-3 minutes, season with salt and pepper taste. Thicken sauce with cornstarch diluted in 1/4 cup of water, cook for a minute. Pour over spaghetti pasta, garnish with grated cheese and serve immediately.
1/2 spaghetti, cooked al dente
1 kilo large size halaan, clams
1/2 kilo medium size shrimps, shelled
1 large can button mushroom, sliced
1 cup evaporated milk
1 cup all purpose cream
1/2 head garlic, finely chopped
2 bundles kinchay, chopped
1 tbsp dried basil
1 cup white wine (optional)
1 tbsp. butter
2 tbps olive oil
cheddar cheese, grated
salt and pepper
Spaghetti with Clam and Shrimp in White Sauce Cooking Instructions:
Wash clams and place in a container with lid, cover with water and replace lid, let sit for several hours (entire day) to allow the clams to expel sand and discard sea water, change water frequently and wash and drain. Put the clams in a large pan, add in 1 cup of water and wine if using other wise replace with water, let boil and stirring occasionally until all the clam shells are open, remove from heat. Separate the clams from the broth, using a sieve strain broth of scum and sand if any, discard clams that did not open. Reserve the broth. Separate the clam meat and discard the shells, keep aside. In a large sauce pan heat butter and olive oil at moderate heat, quickly stir fry the garlic. Now add in the shrimps, clam meats and mushrooms, stir cook for a minute. Add in reserved broth from the clams and bring to a simmer. Stir in the evaporated milk and all purpose cream, simmer for a minute. Add in dried basil and kinchay, simmer for another 2-3 minutes, season with salt and pepper taste. Thicken sauce with cornstarch diluted in 1/4 cup of water, cook for a minute. Pour over spaghetti pasta, garnish with grated cheese and serve immediately.
• 1 kilo ube yam root
• 1/2 cup butter or margarine
• 1 can (14 ounces) evaporated milk
• 1/2 teaspoon of vanilla (optional)
• 2 cans (12 ounces) condensed milk
Halayang Ube Cooking Instructions:
1. Estimated preparation and cooking time: 2 hours
2. Boil the unpeeled ube yam in water and simmer for 30 minutes on a pot. Drain and let cool.
3. Peel and thinly grate the ube yam.
4. Heat a big wok in medium heat.
5. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
6. Add the 1 kilo grated ube yam. Adjust the heat to low
7. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
8. Add the evaporated milk and continue to mix for another 15 minutes.
9. Let cool and place on a large platter.
10. Refrigerate before serving the halayang ube.
* 2 cups cooked sago (tapioca pearls)
* 1 bar white gulaman (or 1 pack Jello) soaked in water and drained
* 2 cups water
* 1 cup sugar
Sago and Gulaman Cooking Instructions:
1. Caramelize sugar and when golden brown add water and bring to a boil. Place in the softened gulaman (or Jello) and mix till completely melted. Strain into a baking pan. Cool and cut into cubes.
2. Make a syrup following the procedure for gulaman for the sago. Continue cooking the caramelized sugar and water until syrupy. Dispense boiling water over the sago, drain and combine with the syrup. Serve with cubed gulaman with crushed ice.
Filipino Leche Flan Ingredients:
• 10 egg yolks
• 1 can (390g) condensed milk
• 1 can (390g) evaporated milk
• 1 teaspoon of vanilla extract or lemon essence
For the caramel:
• 1 cup sugar
• 3/4 cup water
Filipino Leche Flan Cooking Instructions:
1. Preparation time: 30 minutes
2. Estimated cooking time: 1 hour
3. Combine the sugar & water. Bring to a boil for a few minutes until the sugar caramelize in a saucepan.
4. Dispense the caramelized sugar into aluminum moulds (you can use any shape: oval, round or square) Spread the caramel on the bottom of the moulds.
5. Blend well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
6. Soothingly dispense the mixture on top of the caramel on the aluminum moulds. Load the moulds to about 1 to 1 1/4 inch thick.
7. Cover moulds individually with aluminum foil.
8. Steam for about 20 minutes OR
9. Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
10. Let cool then refrigerate.
11. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
12. You can tell when the Leche Flan is cooked by inserting a knife. If it comes out clean, it is cooked.
• 10 egg yolks
• 1 can (390g) condensed milk
• 1 can (390g) evaporated milk
• 1 teaspoon of vanilla extract or lemon essence
For the caramel:
• 1 cup sugar
• 3/4 cup water
Filipino Leche Flan Cooking Instructions:
1. Preparation time: 30 minutes
2. Estimated cooking time: 1 hour
3. Combine the sugar & water. Bring to a boil for a few minutes until the sugar caramelize in a saucepan.
4. Dispense the caramelized sugar into aluminum moulds (you can use any shape: oval, round or square) Spread the caramel on the bottom of the moulds.
5. Blend well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
6. Soothingly dispense the mixture on top of the caramel on the aluminum moulds. Load the moulds to about 1 to 1 1/4 inch thick.
7. Cover moulds individually with aluminum foil.
8. Steam for about 20 minutes OR
9. Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
10. Let cool then refrigerate.
11. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
12. You can tell when the Leche Flan is cooked by inserting a knife. If it comes out clean, it is cooked.
Filipino Pastillas de Leche Ingredients:
* 1 1/2 cups fresh milk
* 3 Tbsps. sugar
* 1 tsp. butter
* 5 Tbsps. full-cream powdered milk
* 1/2 cup sugar for rolling pastillas
Filipino Pastillas de Leche Cooking Procedures:
1. Boil milk and sugar into a paste.
2. Add butter and powdered milk. Mix thoroughly. Let the paste rest until firm enough to handle. Divide into 20 pieces and roll into small cylinders. Roll in sugar. Wrap in colorful papel de japon (Japanese paper).
Filipino Pastillas de Leche Variations
Pastillas de Nangka:
Add to basic recipe ½ cup fresh, finely chopped nangka.
Mocca Pastillas:
Dissolve 1 tbsp. Instant coffee and 2 tbsp. Unsweetened cocoa, in ¼ cup boiling water. To the basic recipe, increase powdered milk by ¼ cup.
Pinipig Pastillas:
Using the basic recipe, roll the pastilles balls on toasted pinipig (coat well), pressing a little to the ball. Then, roll on sugar.
* 3 Tbsps. sugar
* 1 tsp. butter
* 5 Tbsps. full-cream powdered milk
* 1/2 cup sugar for rolling pastillas
Filipino Pastillas de Leche Cooking Procedures:
1. Boil milk and sugar into a paste.
2. Add butter and powdered milk. Mix thoroughly. Let the paste rest until firm enough to handle. Divide into 20 pieces and roll into small cylinders. Roll in sugar. Wrap in colorful papel de japon (Japanese paper).
Filipino Pastillas de Leche Variations
Pastillas de Nangka:
Add to basic recipe ½ cup fresh, finely chopped nangka.
Mocca Pastillas:
Dissolve 1 tbsp. Instant coffee and 2 tbsp. Unsweetened cocoa, in ¼ cup boiling water. To the basic recipe, increase powdered milk by ¼ cup.
Pinipig Pastillas:
Using the basic recipe, roll the pastilles balls on toasted pinipig (coat well), pressing a little to the ball. Then, roll on sugar.
If you are looking for a Recipe to cook this coming Christmas, Filipino Cashew Sans Rival Meringue could be a good and the best to serve.
7 each egg whites
¾ teaspoon cream of tartar
1 cup sugar
1 cup cashew, coarsely chopped
Filipino Cashew Sans Rival Meringue Procedure:
1. Preheat oven to 250°F.
2. Beat together egg whites, cream of tartar, and sugar until stiff but not dry. Fold in nuts.
4. Divide mixture into four 9” x 1/2”-round pans lined with parchment paper.
5. Bake in the preheated oven for one hour or until golden.
6. Transfer on wire racks. Cool in the pans for 5 minutes. Invert then carefully remove the parchment paper. Completely cool on wire racks.
Buttercream
Buttercream Ingredients:
¾ cup sugar
½ cup water
9 each egg yolks
¾ cup butter
¾ cup margarine
½ teaspoon vanilla extract
1 ¼ cups cashew for decoration
Buttercream Procedures:
1. Boil together sugar and water until threadlike at 220°F.
2. Beat egg yolks at speed 6 until thick and fluffy.
3. Continue cooking the syrup until 240°F. Pour hot syrup into egg yolks in a stream. Beat until cold.
4. In another bowl, beat the butter compound until light. Add egg yolk mixture then vanilla. Beat until creamy.
5. Use this to fill the meringue layers. Decorate top and sides with more buttercream.
6. Sprinkle with cashew nuts all over. Freeze.
