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Classic Spaghetti Recipe
Mar10

Classic Spaghetti Recipe

Spaghetti is the plural form of the Italian word spaghetto, that comes from spago meaning “thin string”. There are different variations of spaghetti, Italian, Filipino, Spaghetti ala Carbonara, Seafood Spaghetti, Tuna Spaghettis and many more. Spaghetti is like the most popular dish for Filipino children together with fried chicken, I can always see spaghetti on birthdays, children parties and any other events. Taste varied depending on the style you want to achieve. In this article, we are going to make a Filipino Style Spaghetti. I love the sweet Filipino style spaghetti, it makes me go back to childhood, reminiscing the moments. Let’s start to make that spaghetti-the Filipino way!     People to feed: Family 6-8 Preparation Time: 10 mins Cooking Time: 40 mins   Ingredients 1 kilo Spaghetti pasta 560 grams Italian style Spaghetti sauce 1 big bottle banana ketchup 6 pieces hotdogs, sliced 2 boullion beef cubes, dissolved in 1 cup hot water 3/4 kilo ground beef 2 tbsp salt 1 tsp. garlic, minced 1 medium sized onion, chopped 1 cup grated Cheddar Cheese 100 grams butter or margarine 1 liter water for boiling the pasta 4 tbsp cooking oil    Cooking Procedure In a large pot, pour the water in and bring to a boil. Put-in the salt and oil. Cooking oil prevents the pasta from sticking together and salt adds flavor to the pasta. Then add the spaghetti pasta and cook according to the instruction on the package. Check if the pasta is already cooked and tender, firm but not hard (al dente). Drain the water in the sink and fill the pot with tap water to prevent the pasta from overcooking. Don’t overcook the pasta so it will not become too soggy. Put it to a container that can hold the pasta. Set aside. The secret to great tasting spaghetti lies in the pasta itself. Melt the butter in a saucepan and sauté the garlic and onion until the onions are cooked and transparent. Add the ground beef and stir cook for at least 5 minutes. Add the hotdog and cook for 3 minutes. Pour the spaghetti sauce, banana ketchup, bouillon cubes, and 1 cup of water then simmer again for 15 minutes. Stir the sauce while cooking from time to time to prevent the bottom of the sauce from burning. Prepare a serving dish or platter and put the pasta then pour the sauce on top of it. Garnish with grated cheese on top and serve.     Bon Appetit! 🙂...

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Pinakbet Recipe (Pakbet)
Feb27

Pinakbet Recipe (Pakbet)

If you watched the Disney Movie Ratatouille and you wonder how it tastes then you have to try cooking Pinakbet because this is the Filipino version of the French dish Ratatouille. Pinakbet is also known as pakbet, it is an indigenous Filipino dish that originated in the northern region of the Philippines. In the Ilocos region, they use “bagoong” or fermented fish while in the southern part of Luzon, they use “bagoong alamang” or shrimp paste, both taste good. Pinakbet is made up of mixed vegetables like squash, okra, bitter melon, string beans, eggplant and others. Filipinos love to plant fruits, vegetables and spices so it’s easy to find most of these veggies in their backyard. You can also go to the market and buy a plastic full of mixed vegetables ready for pakbet. It tastes best with chicharon and fried cubed pork. Now, we’re going to cook the Tagalog Version of Pinakbet:     People to feed: Family 4-5 Preparation Time: 30 mins Cooking Time: 30 mins   Ingredients ¼ pork belly, sliced in cubes 3 tablespoon Cooking oil 3 chopped tomato 1 chopped onion 2 cloves garlic, minced 3 tablespoons shrimp paste 1 bitter melon, seeds removed and sliced 8 pieces okra, each sliced diagonally into 3 1 eggplant, cut into pieces (diagonally) 2 cups squash, diced or sliced 1 bunch string beans sliced into 4 parts 1 cup water Salt to taste    Cooking Procedure Heat the cooking oil in a pan and sauté garlic and onion until light brown. Add pork and cook until golden brown Add tomatoes, shrimp paste and salt to taste Add the vegetables and then mix together. Pour water (mix well) then cover and simmer for 15 minutes in a medium heat or until vegetables are half cooked (check for its doneness by poking it with a toothpick). Serve hot with rice.   Share us your comments and suggestions. Happy eating!...

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Puto Recipe (Steamed Rice Cake)
Feb25

Puto Recipe (Steamed Rice Cake)

Puto is an all-time merienda in the Philippine cuisine derived from the Southern Indian dish Puttu. It is eaten as is or with butter or as an accompaniment to Dinuguan. Puto is a classic steamed Filipino rice-cake shaped like an American muffin and it’s so fluppy! Puto is traditionally white, but you can add food color to make it pink, violet, green and yellow. There are many regional variations of puto. Some puto has cheese on top or salted egg (itlog na maalat). There are also what we call puto bumbong (most popular during Christmas season, a purple rice cake cooked inside bamboo tubes called “bumbong”, served or spread with butter or margarine, shredded coconut and sugar), puto maya (steamed glutinous or sticky rice and coconut milk) and puto seko (you can buy this in grocery, it’s like a Filipino candy). Here’s how to make a classic puto:     Servings: 3 dozen Preparation Time: 20 mins Cooking Time: 30 mins   Ingredients 4 cups all-purpose flour 2 1/2 cups water 2 cups sugar 1/2 cup butter, melted 2 1/2 tbsp baking powder 1 cup evaporated milk Cheese-cut into small pieces 1 egg   Cooking Procedure Combine all dry ingredients (flour, sugar, and baking powder) in a mixing bowl. Mix well Add butter, evaporated milk, egg, water and mix all ingredients thoroughly. Grease the puto molds; pour mixture in molds or small cupcake pans. Prepare the steamer. Pour the water in the steamer. Put the molds in the steamer and steam for 20 minutes. Put cheese on top of the mixture. Steam until a toothpick inserted in the center of one of the putos comes out clean, about 10 minutes. Remove the puto from the molds. Cool on a wire rack and serve warm or at room temperature.   Enjoy your merienda with Dinuguan! A delicious afternoon delight!...

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Bulalo Recipe (Beef Marrow Stew)
Feb21

Bulalo Recipe (Beef Marrow Stew)

Bulalo is one of the main dishes Filipinos are proud of. It is made out of a bone marrow and shank in a stew with melted collagen in clear broth. Southern Luzon especially Tagaytay and Batangas are known for restaurants serving the best bulalo. It is effortless to cook bulalo though patience is a main part of the ingredients. Though this food has a lot of cholesterol, you cannot deny the fact that it is very delicious! The bone marrow simmered for long period of time is the key to its tender meat and savory flavor. Bulalo is best for cold season, especially its broth. It’s really nice and comfy to take a sip of a hot beef soup especially during rainy days. Here are the steps on how to make your very own flavorful bulalo:     People to feed: Family 4-5 Preparation Time: 20 mins Cooking Time: 2 hrs   Ingredients 3 lbs beef shank ½ pc small cabbage, whole leaf individually detached 3 pcs Corn, each cut into 3 parts 2 tbsp Whole pepper corn 1/2 cup Green onions 34 ounces water 1 medium onion, peeled and quartered 1 bundle of chinese cabbage (pechay), leaves separated 2 tbsp fish sauce (optional)    Cooking Procedure In a large cooking pot, pour in water to cover meat into a boil over medium heat. Add beef shanks and continue to boil for about 10 minutes, skimming scum that accumulates to top. Remove meat from water and wash under cold water to remove impurities. Discard liquid and rinse pot. In the pot, return meat and enough water to cover and bring to a boil. Skim scum that accumulates on top. When the broth has cleared, add onions, fish sauce and peppercorns. Lower heat, cover and cook at a bare simmer for about 2 to 3 hours or until meat is fork tender. Add corn and simmer for 20 minutes or until corn is tender. Season with salt to taste. Add the cabbage, pechay and green onions and cook for about 3 minutes or until vegetables are tender yet crispy. Serve hot in a bowl. Serve with: fish sauce soy sauce with calamansi Share with your family and friends and tell us how they love your bulalo!...

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Cassava Cake Recipe
Feb17

Cassava Cake Recipe

Cassava cake is one of the Filipino delicacies or “kakanin”, it can be soft and chewy (that’s what I like) or firm. It is easy to make and the ingredients are easy to find especially if you have cassava planted in your garden. I love how the delicious taste of the grated cassava (kamoteng kahoy) blends with coconut milk, egg, butter and milk mixture.     People to feed: Family 5-6 Preparation Time: 20 mins Cooking Time: 1 hr   Ingredients Cassava Cake 2 kg. grated cassava root 1 stick or 1/2 cup Butter, melted 3 Eggs, beaten 1 can Coconut Cream 2 cups Sugar 1/2 cup grated Cheese (optional) 1 can Coconut Milk 1 cup Whole Milk 1 teaspoon Vanilla Extract 1/2 teaspoon Salt Toppings 1 can Condensed Milk 1/3 cup Coconut Cream 3 Egg yolks 1/2 cup grated Cheese   Cooking Procedure Prepare a baking pan and grease with butter. Set aside. In a large mixing bowl combine all Cassava Cake ingredients; mix thoroughly until even in consistency. Pour cassava mix in a greased baking tray Bake for 40-45 minutes at 375 degrees F. While baking in a sauce pan combine topping ingredients, mix thoroughly until even in consistency. Cook in low heat until sauce thickens. Remove cassava cake from oven then pour sauce on top, distribute evenly then place back in the oven and bake at 220C for 20 more minutes or until top turns golden brown. Let the Cassava Cake cool down for 30 minutes or longer before slicing and serving.   Share and enjoy!...

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Buko Pandan Salad Recipe
Feb09

Buko Pandan Salad Recipe

Buko Pandan Salad is one of the popular Filipino desserts known for its sumptuous taste and aroma. It is made up of buko/macapuno (young coconut strings) and pandan (green fragrant tropical plant) gelatin in a heavy delicious cream. People sometimes mistaken this dessert for Buko Salad but Buko Salad is composed of other fruits and its main difference with Buko Pandan Salad is the green gelatin and pandan aroma. This dessert is made up of shredded buko (Young Coconut Meat) and you have to be aware that it is totally different from shredded niyog (Matured Coconut Meat). Buko Pandan should be served chilled that way; it is very refreshing and delicious and it will surely make every mouth waters especially during summer season. I remember, my mom used to put pandan leaves whenever she cooks our rice, she said that it adds aroma to the cooked rice. We have pandan planted in our lawn together with aloe vera, oregano, ginger and other medicinal plants since pandan is also used as a repellant. Pandan itself couldn’t be found anywhere, nonetheless pandan flavourings are available in the groceries. Buko pandan is very easy to prepare and it requires few ingredients. I believe my mother makes the best buko pandan salad because instead of water, my mother uses the coconut juice when cooking the gulaman together with real pandan leaves that can be found in our lawn, and that’s the secret to a mouth-watering and refreshing buko salad! Here’s how to make your very own refreshing buko pandan salad:     People to feed: Family 5-6 Preparation Time: 20 mins Cooking Time: 50 mins   Ingredients For the Gelatin (gulaman) 4 cups young coconut juice 4-5 drops Pandan Extract or 6-8 pieces pandan leaves 1 1/2 cup sugar 4 sticks agar agar (white or green) Note: You can also use gelatin powder and follow the instruction at the back of its packaging. For Buko Pandan 4 cups young coconut, shredded gelatin (gulaman) 3 to 5 drops Pandan Extract 2 cans table cream 2 cans sweetened condensed milk 24 oz Nata de Coco (cream of coconut) 24 oz Kaong   Cooking Procedure: For the Gelatin (gulaman) In a saucepan, soak agar agar in coconut juice for about 30 to 40 minutes. Stir regularly and bring to boil over medium heat until the agar-agar melts. Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar agar is completely melted. Add pandan extract or pandan leaves and stir to combine. Remove from heat. Pour into a flat dish or a molding pan and allow cooling until agar agar...

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