Pinoy Recipes | Free Filipino Food Recipes » Pasta

Pasta Al Adobo

noemi — Sat, 08 Oct 2011 04:15:07 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.I am right now here at the Maya Kitchen for a cooking demonstration of Chef Patron Gen Capati of Cookbook Kitchen. He demonstrated some of his restaurant’s most popular dishes like CBK Stuffed Spring Chicken brimming with cheese, ham and basil; Boston Poached Fish is fish fillet poached in white wine and grapes along with crowd favorites Meaty Herbed Eggplant, Pasta al Adobo and Decadent Chocolate Rhum Cake, a creation of Chef Capati himself. I will share these recipes in other blog articles but for now , it is Pasta al Adobo.

The Pasta al Adobo has a story. While abroad, he was asked about the Philippines most popular dish. Of course he said adobo. When he came back , he innovated this pasta recipe. You can use your leftover adobo or cook it.

Ingredients:

2 tbsps. Olive oil

1 1/2 cups tomatoes, chopped

4 tbsp soy sauce

4 tbsp water

200 grams cooked pork adobo, shredded (leftover adobo and Adobo recipe)

400 grams spaghetti , cooked al dente

2 tbsp crunchy garlic (you can also buy this at the grocery)

1 tsp fresh parsley, coarsely chopped

Procedure

1. Saute Tomato, 1 tbsp garlic crunch and shredded adobo in olive oil.

2. Add water and soy sauce. Simmer to reduce the sauce.

3. Add spaghetti and toss.

4. Serve in pasta bowl, garnish with 1 tbsp garlic crunch and parsley.

Cookbook Kitchen had its first start in 2005, somewhere in Mandaluyong, in a garage and part of a residential house converted into a restaurant. Today, Cookbook Kitchen serves its loyal patrons in branches in Eastwood City and San Fernando, Pampanga. Its small menu of very select dishes has grown to include Italian, American and Asian fusion offerings.

For more information on other course offerings, log on to www.themayakitchen.com or email contactus@themayakitchen.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at the 8/F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 892-1185 or 892-5011 local 108.——————

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Greek recipe: Garides Saganaki Pasta

noemi — Mon, 15 Aug 2011 01:09:48 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.Taking a break from the usual Pinoy Cuisine and trying out Greek this time. Cyma Greek Taverna Executive Chef Robby Goco demonstrated well loved Greek dishes of salad, appetizer, pasta, porridge and dessert with a generous sprinkling of extra recipes to help the home cook prepare a delightful Mediterranean spread at The Maya Kitchen. The other day, I shared a scrumptious dessert , the Baklava.

Here is a pasta dish that you might want to try out the “Garides Saganaki Pasta”. Garides means shrimp and Saganaki means cheese so imagine the flavorful combination with pasta.

Ingredients

Whole shrimp, 26/30 8 pieces
Salt and pepper
Canola oil 50 ml
Red onions 1 piece
Garlic 3 cloves
Tomato, local (chopped) 2 pieces
Chili flakes ¼ teaspoon
White wine 30 ml
Pomodoro sauce 300 ml
Spaghetti 500 g
Feta cheese 100 g
Italian flat leaf parsley 5 g
Lemon 2 pieces
Extra virgin olive oil (optional) 30 ml

Procedure
1.Season shrimps with salt & pepper. In a sauté pan, sear shrimps on a hot oil until it changes its color and set aside

2. In the same pan, sauté onion and garlic until aroma is released

3. Add tomatoes, chili flakes and deglaze with white wine.

4. Add pomodoro sauce and add pasta. Mix until the sauce is well distributed

5. Place on a plate, put the shrimp on top and add feta cheese and chopped parsley.

6. Serve with lemon wedge and garnish with parsley.

Pomodoro sauce
Canola oil 2 Tablespoons
Garlic 2 cloves
Tomato fresh 5 pieces
Canned tomato 1 liter
Tomato paste 3 Tablespoons
Salt to taste
Pepper to taste
Sugar to taste

Procedure

1. Heat oil on a pot

2. Sauté garlic until aroma is released

3. Add the tomatoes and tomato paste

4. Simmer until thick and flavorful

5. Season with salt, pepper and sugar.

For other class schedules, culinary tips and recipes log on to www.themayakitchen.com or email contactus@themayakitchen.com.
——————

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Spaghetti Putanesca

noemi — Fri, 12 Aug 2011 08:38:31 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.The origin of the “whore Spaghetti” was invented by one particular working girl. Another story is that it was the favorite recipe of the girls themselves. Yet another version of the putanesca recipe is that the name is only descriptive. Whatever the origin, the girls love flavors of Putanesca. I usually cook this pasta dish during birthdays or anniversary celebration. It’s so easy to cook.

8-12 cloves garlic
1 onion, chopped
8 tablespoons olive oil
1/2 cup capers
1/2 cup black olives
2 packs tomato paste (each pack is 150 grams)
1 cup water
6 whole tomatoes, stewed and chopped
Basil and Rosemary to taste

-2 cans anchovies in olive oil (no capers) , served separately – use flaked tuyo as substitute
-Parmesan Cheese to sprinkle
-Pasta noodles ( I used green fettuccini noodles for variety)

1. Heat olive oil.

2. Add garlic and onions.

3. Add chopped and cooked tomatoes.

4. Mix the tomato paste with 1 cup water and add to the mixture.

4. Add the capers, and olives.

5. Season with rosemary , thyme and basil.

6. Cook until you get the right consistency.

——————

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Creamy Carbonara in an Instant

noemi — Fri, 06 May 2011 21:57:36 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote. The Real Carbonara Spaghetti is not really creamy. The noodles are coated in eggs and cheese. There is another way to cook Spaghetti Carbonara using processed foods at the grocery. This is really handy when you suddenly have guests that arrive. The canned goods comprise of canned mushroom soup, cream, ham, bacon and fetuccine noodles. You are also assured that the taste will come out a best seller. Try this next time when you have surprise guests. Here is the creamy carbonara recipe:

Ingredients

2 cans Creamed of Mushroom Soup (preferably Campbell)
250 ml All Purpose Cream (Nestle)
200 grams sweet ham, in small squares
200 grams bacon, shredded
Spinach Fettucine (400 grams noodles are green and I like the contrast of the white creamy carbonara sauce against the green noodles)
1 head garlic
a dash of nutmeg
a dash of pepper
Olive Oil
1/2 cup parmesan cheese for topping

Preparation

1. Prepare the pasta (fettuccine noodles) based on instructions. Set Aside.

2. Fry the bacon until brown and not too crispy. Set Aside 1/4 for topping and the rest for the sauce.

3. In a sauce pan, saute garlic with olive oil. Add ham and 3/4 of the fried bacon.

4. Add the 2 cans of creamed mushroom soup with 2 cans of water.

5. Add the cream. Mix well.

6. Season with nutmeg and pepper.

7. If the bacon or ham you bought was too salty that it made the sauce salty as well, just mix in additional cream to neutralize the salty taste.

8. Serve the sauce and noodles separately. Top with bacon bits.

Serves 15-20 persons

I like that my readers appreciate my recipe.——————

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Lasagna with Bechamel Sauce

noemi — Wed, 04 May 2011 17:32:19 +0000

Dear readers,

Let’s make the Bechamel sauce first:

Ingredients

3/4 cup butter
1/4 cup flour
2 cans evaporated milk (i can is equivalent to 225 ml or 1 cup)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Cooking the Bechamel Sauce

1. Melt butter in a pan.

2. Blend in flour until bubbly.

3. Gradually stir in evaporated milk

4. Cook until bubbly and a bit thick. Make sure not to burn the milk by lowering the flame.

5. Season with salt, pepper, and nutmeg

6. Set aside.

Now the Tomato Meat sauce

Ingredients

1 box lasagna pasta (500 grams)
3/4 kilo ground beef
1/4 cup olive oil
1/2 cup butter
4 cloves garlic, crushed
6 tablespoon white wine (optional)
1/4 teaspoon nutmeg
1/3 teaspoon oregano
1 teaspoon salt
4 tablespoon basil leaves, shredded
1 teaspoon salt
1/2 teaspoon pepper
2 cans tomato paste (150 grams each) dissolved in 1 cup water
shredded mozzarella cheese to add in between layers and for topping

To cook the Tomato Meat sauce

1. Heat olive oil and butter.

2. Brown the garlic, add the onions and cook until soft.

3. Put in the ground beef, wine, and spice

4. Allow to cook for a while then pour in the beef broth (1 cup) and tomato paste mixture.

5. Simmer gently until thick. A little flour may be needed to thicken the suace.

6. Set aside.

Prepare the pasta

1. Boil 9 lasagna pasta based on the cooking directions in the box. The directions says “boil for 9 minutes”

2. Plunge in cold water.

3. Dry on Towel. Set aside.

Arrange in the pyrex dish

1. Grease a rectangular dish (around 10 inches x 7inches) with butter.

2. Pour 1/3 of bechamel sauce.

3. Arrange a layer of pasta. Spoon in tomato meat sauce and sprinkle with cheese.

4. Repeat number 3. End with bechamel sauce on the top layer.

5. Sprinkle with mozzarella cheese.

6. Bake 350 F until golden brown.

7. Let stand 5 to 10 minutes to set.
——————

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Chicken Cannelloni

noemi — Tue, 04 Jan 2011 16:53:08 +0000

Dear readers,

Cannelloni usually refers to rectangular pasta sheets that are rolled with a filling. However, sometimes the pasta dough is replaced with a cooked crepe, generally 3 to 4 inches in length and once rolled, one inch in diameter. After cooking the crepe (or boiling the pasta), it is typically filled with a savory stuffing which may include ricotta cheese, spinach, and various meats. It is then covered with a sauce, typically classic tomato or bechamel sauce, although many variations exist.

(wikipedia)

My Cannelloni version uses Bechamel sauce, chicken and ready made pasta as shown below:

Let me now share with you this very tasty dish that will surely make your family and relatives rave on your cooking skills.

My recipes can be used only for your personal use and cannot be posted in your website, blog or any other site, form (magazine, newspapers etc) or any other means. A link is appreciated though.

Procedure

Buy a box of Cannelloni pasta (photo shown above and can be bought at Rustan’s Supermarket). If you can’t find a box of Cannelloni Pasta, see below for the substitute pasta.

1 . Prepare Filling

1 kilo Chicken breast, boiled , flaked and chopped finely (set aside chicken broth)
1 can Ma Ling Luncheon Meat, grated
1 small can Liver spread
1/2 cup or (1/2 bar) butter
2 heads garlic, minced
1 small onion, chopped

2. Prepare Bechamel Sauce.

3/4 cup (or 3/4 bar) buter
1/4 cup + 2 Tablespoons all-purpose flour
3 cup chicken broth
2 (8 oz) cans or 2 cups evaporated milk
1 onion, chopped

(a) Melt butter in heavy pan. Cook onions until transparent.

(b) All at once, add flour and mix well with a wire whisk or wooden spoon.
(c) Slowly add broth, making sure that (b) is mixed wel with (c). Then add milk.
(d) Cook until thick. Don’t forget to lower fire when sauce is about to thicken.

(e) Season with salt and pepper.

3. Melt butter in kawali. Put in garlic and summer until light brown. Add onion and cook until transparent. Add chicken meat, luncheon meat, and liver spread. Add Bechamel sauce. Season with salt and pepper. Set Aside.

To assemble

1. Grease pyrex with oil or butter.
2. Pour enough Bechamel sauce on the pyrex dish enough to cover the bottom
3. Slowly add the filling into the cannelloni pasta. Carefully add the pasta and line them up in the pyrex dish until the whole pyrex is filled up to one layer of the pasta.
4. Pour the rest of the sauce just enough to cover the pasta.
5. Top with grated cheese.
6. Bake at 450 F for 20- 30 minutes. Or Freeze when mixture has cooled. Defrost in refrigerator or room temperature 3 hours before baking.

If you can’t find the Cannelloni Pasta, here is a substitue

1. Use large wonton wrappers.

2. Boil water. Add a little oil.

3. Use 2 wrappers at a time. When cooked, lift with slotted spoon.

4. Lie them on kitchen towels.

5. To assemble: Roll wonton wrapper with filling and line up in pyrex. Pour 1/2 of sauce, Repeat procedure until you have 2 layers on the pyrex dish (unlike the original cannelloni dough). Pour rest of the sauce. Top with grated cheese.——————

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Baked Penne with Eggplant and Sausage

noemi — Thu, 30 Dec 2010 16:38:01 +0000

Dear readers,

The grilled eggplant in this recipe is a delightful and healthy addition to the usual or should I say, boring, baked pasta dishes that we’ve had in the past. Try using a variety of grilled vegetables such as zucchini, carrots and broccoli to add a bit of zing to some of your typical pasta concoctions.

Ingredients:
1 box penne rigate, about 225 grams
1/3 cup pure olive oil
1 medium onion, coarsely chopped
2 stalks celery, coarsely chopped
6 cloves garlic, minced
2 cans whole peeled tomatoes, about 800 grams
1 teaspoon Lea and Perrins Worcestershire Sauce
Lea and Perrins Hot pepper Sauce, to taste
10 to 12 fresh basil leaves
salt, to taste
5 pieces eggplants, about 400 grams
2 cups sliced garlic sausage, about 450 grams
vegetable or corn oil, for cooking the sausage
1 cup shredded mozzarella cheese, about 200 grams
½ cups grated Parmesan cheese

Procedure:

1. Cook penne according to package directions. Set aside.

2. In a pan, sauté the onion and celery in ¼ cup olive oil until translucent. Add the garlic and cook for a few minutes. Add the whole peeled tomatoes, Lea and Perrins Worcestershire Sauce, and Lea and Perrins Hot Pepper Sauce. Simmer for 25 to 30 minutes. Add the basil leaves and season with salt.

3. Slice the eggplants diagonally, about ¼-inch thick. Season with salt and lay in a single layer on a paper towel-lined tray. Set aside to drain for 30 minutes then grill until slightly softened. Set aside.
In a sauté pan, cook the sausage in a little oil until golden brown.

4. In a bowl, toss together cooked pasta, tomato sauce, grilled eggplant and garlic sausage.

5. To assemble, grease a 2-quart baking dish with the remaining olive oil. Place half of the pasta mixture into prepared dish. Top with half of mozzarella and Parmesan cheese. Repeat layers. Cover with aluminum foil and bake in a preheated 375?F oven for 25 minutes. Remove the aluminum foil and bake uncovered for another 10 to 15 minutes. Remove from oven, cool slightly then serve with toasted or garlic bread.

Yield: 8 to 10 servings
Preparation Time: 30 minutes
Cooking/Baking Time: 1 to 1½ hours

You may substitute the penne with macaroni, ziti, spaghetti or farfalle.
“Molto al dente” means “just beneath al dente”. Cooking the penne
beneath the ”al dente” stage will ensure that the pasta is “al dente”
when it comes out of the oven.

Source of recipe: Chef Jill Sandique, Maya Kitchen. Chef Jill is the culinary consultant for Lea & Perrins Worcestershire Sauce.
——————

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Laing Pasta, the Pinoy Pasta Version

noemi — Thu, 02 Sep 2010 01:20:19 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote. I never tasted Laing Pasta until I had it at Goldilocks. I thought it was such a novel idea, similar to the pesto pasta that we often prepare at home. It is our own version of pinoy pasta. When I tasted it though, it wasn’t that delicious as I imagined it to be. I think the laing was too dry, lacked some meat and “keso”. I imagined eating laing with “kesong puti”. So here is what I prepared at home and made my own pasta laing a bit moist and added “kesong puti”

You will need:

1. Laing- To prepare laing, read my laing recipe and skip steps 4 and 5. Reduce the laing until you have the right consistency for the pasta. I am sure you have an idea on the consistency of your pasta mix.

2. Boiled Pasta noodles.

3. As a twist, use shredded “kesong puti” or cottage cheese instead of the usual cheddar cheese or parmesan cheese.

4. When serving the Laing pasta, serve the laing and pasta separately so one can choose to decide the amount of the laing or pasta.——————

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Filipino Style Spaghetti

noemi — Fri, 11 Jun 2010 02:00:32 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.
Before Jollibee or even Tropical Hut came out with the Filipino version of the Italian Spaghetti, there was Makati Supermarket’s spaghetti sold in their coffee shop in the early sixties. This is probably how the sweetish Filipino spaghetti evolved. A popular American blogger once commented that our Jollibee spaghetti tasted horrible. It must have seemed different from Italian spaghetti since the latter is sour. Filipino spaghetti has sweet sauce.

Filled with vienna sausage, ham strips, ground beef and grated cheese, the sauce of Makati Supermarket’ spaghetti is sweet with a tinge of spiciness. When I was in college during the mid-seventies, my dorm-mates and I would travel all the way from the UP campus to Makati Supermarket in Ayala. The supermarket does not exist anymore. These days you can eat their spaghetti at Cash and Carry Supermarket along , President Osmena Highway (South Superhighway) near Buendia Makati City and Makati Supermarket in Alabang.

A reader pointed out to me that some evidence of an even earlier birth of the “pinoy spaghetti” exists in the memoirs of Gen Douglas McArthur (yes the “I shall return guy”). I am not able to pull the line verbatim but it went mostly like this:

this sauce, so sweet on spaghetti, hardly seems like spaghetti sauce but it is good.

Through the years, I developed my own Filipino-Style Spaghetti Sauce. If you are in a hurry, you can always buy those ready-to-use Filipino Style Spaghetti sauce sold at the supermarket. But let me tell you, there is nothing more srcumptious than cooking spaghetti sauce in your own special touch. Here is my recipe which you can always innovate.

Sauce
500 grams spaghetti noodles
1/2 cup olive oil
1 head garlic, minced
1/4 kilo ground beef
1/4 kilo ground pork
5 pieces hot dog sliced diagonally
1/4 cup vienna sausage, sliced
1/4 cup sweet ham, sliced in small squares (1/2 inch by 1/2 inch)
1 bottle banana catsup (don’t substitute!)
1 cup chopped onions
1 cup tomato sauce
1 cup water
1/8 teaspoon black pepper
1 bay leaf
1/2 cup chopped green and red bell pepper (some don’t really like pepper so this may be optional)
1/8 cup brown sugar
1 teaspoon oregano
salt and pepper to taste
1/2 cup grated cheese

Procedure

1. Cook spaghetti noodles according to package instructions.

2. In a kawali or wok, sauté garlic and onions in olive oil.

3. Combine ground beef, ground pork, bay leaf, green and red bell pepper and a cup of water in the wok. Allow to simmer for 10 minutes.

4. Add tomato sauce, banana catsup and allow to simmer for 10 more minutes

5. Add brown sugar, vienna sausage, sweet ham and hotdogs. Simmer for 5 minutes.

6. Add a little more water (maybe 1/2 cup more) till you get your desired consistency. Add salt and pepper to taste.

7. Serve separately with cooked spaghetti noodles and grated cheese on top.
——————

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Anchovy and Caper Pasta

noemi — Mon, 24 Aug 2009 05:28:16 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.Who says cooking has to be labor-intensive? Preparing filipino dishes can entail so much preparation and if you are feeling lazy, there are alternatives like easy to cook recipes that are just as delicious. I got invited to a Dona Elena Cuisenra Club cooking demo on “Easy to Cook Recipes” at the Podium last saturday with a presentation of 3 easy to cook recipes. Even your teenage kids or siblings can prepare this pasta dish. I have prepared a similar pasta in the past and my kids loved it. This attractive dish can also be great for parties or when you suddenly have surprise guests. You don’t need to call fastfood chains to deliver food to your home.

Ingredients

1/4 cup Dona Elena Pure Olive Oil
10 pieces Garlic cloves, peeled
1 Tablespoon Chili flakes (dried)- this is optional if you don’t like spicy dishes
20 pieces Dona Elena Anchovy Fillets (you can substitute with spanish sardines)
2 cups Cherry tomatoes, cut in half
1/4 cup Dona Elena Capers, drained.
To taste salt and pepper
250 grams Penne Pasta
for garnish, parsley chopped

Procedure

1. Heat the olive oil in a small pot. Add the garlic and chilies. Cook the garlic until it becomes soft and golden brown.

2. Add the anchovies and stir until the fillets break down.

3. Add the Cherry tomatoes and capers then cook until tender about 5 minutes.

4. Season with salt and pepper to taste.

5. Mix the sauce with the pasta and add a little water if pasta is too dry.

6. Garnish with chopped parsley and parmesan cheese.

Yield: 3 to 4 persons

——————

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