Monday, November 15, 2010

Triple Longganisa Pasta

taken with a camera flash

  • pasta noodles of any kind (I used what's on hand, spaghetti noodles)
  • smoked longganisa
  • regular skinless longganisa
  • longganisang macao
  • butter
  • olive oil
  • salt, sugar, pepper, magic sarap
  • dried basil

  • Cook the noodles per instructed in the package, make sure to have it al dente. I, personally, add magic sarap granules on the boiling water aside from salt and oil, to give the noodles a distinct taste. Drain and set aside.
  • Slice the longganisang macao thinly, cut the smoked longganisa into cubes, get the skinless ones ready.
  • Heat a little olive oil in the pan, add half a bar of butter and let it melt.
  • Mash and saute the skinless longganisa, add the smoked longganisa and the longganisang macao. Cook until the oil and sugar of the longganisa infused and caramelized.
  • Season with salt, sugar or pepper, do it according to your preference.
  • Drop and toss the pasta.
  • Serve with a little drizzle of olive oil and a sprinkle of dried basil.

taken without a camera flash

My husband is a longganisa-lover so I tried inventing a pasta dish that he sure will love and my instinct didn't fail me, he ate as much as 3 plateful right after I finished cooking, I loss count of the rest *lol*.

Friday, November 5, 2010

Pininyahang Manok (Pineapple Chicken)

Note: I learned this version of Pininyahang Manok in Bulacan, you know how different provinces here in the Philippines tend to have their own versions of a common dish, this one is no different.

  • chicken
  • quail eggs
  • hotdog
  • carrots
  • potatoes
  • garlic
  • onion
  • pineapple chunks
  • green peas
  • evaporated milk
  • oil
  • water
  • salt

  • Saute garlic, onion, chicken, carrots and potatoes.
  • Add some water and let it boil for 10 minutes or so.
  • Add the milk, hotdog slices and pineapple bits. Mix and let it simmer for a minute or two.
  • Add the green peas and boiled/peeled quail eggs. Season to taste and bring it to a boil.
  • Try it out and then serve.
  • I'm not sure about others' preference but I like this dish cold, I mean at a room temp., as the sauce tends to get creamier as it cool.

Happy Cooking!

Wednesday, November 3, 2010

Fried Fish w/ Mango & Tomato Salad

There's no recipe to share but as I need to eat healthy, I have no choice but to cook healthy, and though this is suppose to be a recipe blog, I guess, a miss once in a while is okay, right? :)

  • fish slices
  • green mangoes
  • tomatoes

  • Fry the fish until golden brown or until cooked.
  • For the salad, cut the tomatoes and mangoes accordingly and mix. You can add a pinch of salt, if desired.
  • Serve with plain or garlic rice.

Happy Thursday everyone!