This is one of the more simple yet delicious pasta recipes there is and I added a new discovery in the grocery aisles.. Gold Seas Tuna Chunks in Lemon & Pepper! It’s actually good on its own but having it on pasta is even yummier!

 

Lemon Pepper Tuna Aglio Olio

Lemon Pepper Tuna Aglio Olio

Ingredients: 

 

250g of spaghetti

1 can of Gold Seas tuna chunks in Lemon & Pepper (185g)

4 cloves of garlic, sliced thinly

3tbsp Olive oil

Parmesan Cheese

Chopped parsley (optional)

 

 

 

Directions:

Cooked the pasta according to package directions then set aside. In a pan, put the garlic in olive oil and then turn on the heat to medium. Continue to saute until the garlic is just a little toasted. Set the heat to low and then add the tuna.  Stir and let it cook for about 3mins.  Toss in the pasta and mix.

Serve with grated parmesan and chopped parsley.

 

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Took me a few tries to finally get this right.. Usually, it also comes with a pastry on top but since I’m serving this with rice, I just left that one out.. Maybe next time, I’ll make the full version..

Creamy Chicken Pastel

 

Ingredients:

2 chicken breast fillets, cut into cubes

1 medium potato, cut into cubes

1 carrot, cut into cubes

1 white onion, minced

3 cloves of garlic, minced

2 tbsp of butter

1 can of condensed cream of mushroom soup

1/2 cup of chicken stock

1 can of Libby’s sausage, chopped

1/2 cup of button mushrooms, sliced

1 teaspoon of sugar

Salt & Pepper to taste

 
Directions:

Melt butter in a pan and saute garlic & onion until translucent.  Add chicken, turning on both sides until it slightly changes color. Add the potatoes, carrots and mushrooms and cook for about 5 mins.  Pour cream of mushroom soup and chicken stock and stir until well incorporated. Let it simmer for about 10mins until the sauce slightly thickens. Add the sausages then season with sugar, salt & pepper, according to taste.  Stir occassionally. Once the sauce reduces and has the right consistency, you may turn off the heat.

Best eaten when served hot.


This recipe has almost the same directions as with my Ginisang Sayote recipe except that I used squash and shrimps instead.  I usually pair this with something fried like fish or lumpia, but it can also be eaten alone with a bowl of rice.

 

Ginisang Kalabasa

Ginisang Kalabasa

Ingredients:

1/4 kilo of ground pork

1/4 kilo of shrimps, peeled and deveined

1/4 kilo of squash, cut into thick square strips

3 cloves of garlic, minced

1 small onion, minced

1 tsp of NamNam with Tomato

1 tbsp Kikkoman soy sauce

1 tbsp sugar

3 cups of water

Pepper to taste

 
Directions:

Cook ground pork in 2 cups of water until it turns into a light brown color.  Set aside.  Heat oil in a pan then saute garlic and onions for about 2mins. Add shrimps and cook until it turns into a light orange color. Then, add cooked ground pork and stir for about 5mins.  Next, add the squash, 1 cup of water, soy sauce and season with NamNam, sugar and pepper.  Adjust seasoning according to taste.  Cover the pan and let it simmer until the squash is softened enough.  Do not overcook.

Serve while hot.

 

 


Tanigue Steak

26Mar17

I like fish that are meaty. I don’t like picking out all the fish bones and if I can get everything boneless, I’d take it. Tanigue is one of those that are very meaty and tasty.

Here I combined it with bistek sauce to make it more delicious.

 

IMG_3567

Tanigue Steak

Ingredients:

1 large or 2 medium sized tanigue

1/4 cup soy sauce

1/4 cup kalamansi juice

1 tsp cornstarch, dissolved in 2 tbsp water

3 cloves of garlic, minced

1 large white onion, sliced into rings

1 tbsp sugar

Cooking oil

Rock salt

 
Directions:

Rub the tanigue with rock salt on both sides and fry until golden brown.  Set aside.  In another pan, heat cooking oil and saute the garlic and onions until translucent.  Then add the soy sauce, kalamansi juice and cornstarch mixture.  Add sugar and adjust according to desired taste.  Let it simmer until the sauce is a little thick and then add the fried tanigue.  Make sure to coat the fish with sauce and let simmer for about 2 mins.

Best serve hot with a bowl of rice.

 


I was never a fan of vegetables when I was younger, but lately I found myself trying and learning to eat as much veggies as I can.  I guess it’s part of my new goal to be fit and healthy nowadays.

So here’s one recipe that I have learned to love to eat. Again, I have put a different spin on it to my liking..

 

IMG_3610

Fried Lumpiang Togue

Ingredients:

1 cup of fried tofu, diced

1 cup of togue

3 cloves of garlic, minced

1 small onion, diced

1 carrot, julienned

2 tablespoons fish sauce

1 tablespoon sugar

1 can of Libby’s sausage, diced (optional)

Large Lumpia wrappers

Oil

Salt & pepper to taste

 
Directions:

Saute garlic and onions in oil for about 3 mins, then add the fried tofu and stir.  Add the fish sauce and some ground black pepper, stir for about 2 mins.  Then, add togue and carrots and cook until the carrots are a bit tender.  Add sausage (if using) and then add sugar, salt & more pepper to taste. Cook for about 5 mins, then remove from pan and let it cool.

Wrap about one and a half spoonful amount of the filling to lumpia wrapper.  Heat oil in a pan and deep fry the lumpia until golden brown.  Serve with vinegar dipping sauce.


This is a quick and easy merienda recipe that you can cook especially for kids.  Put a spin on the usual Ham & Cheese sandwich and you got roll-ups! I served this on my little nephew’s birthday and it was a hit!

Ham & Cheese Roll-ups

Ham & Cheese Roll-ups

 

Ingredients:

12 sliced white bread, edges trimmed

12 sliced ham

12 cheddar cheese quares

2 eggs, beaten

2 cups Japanese bread crumbs

oil

 

Directions:

Prepare the bread crumbs and beaten eggs in separate bowls.  Set aside.  Flatten each piece of sliced bread using a rolling pin or a glass, place ham and cheese on top then roll it tightly.  Press the seams lightly to seal. Set on a plate seam side down to prevent it from opening. Repeat with all the remaining bread, ham & cheese.   Add oil in a pan just enough to cover the surface and place on medium heat.  Dip bread rolls in eggs then fully coat with bread crumbs.  Fry seam side down and turn occasionally until golden brown.  Once done, remove pan and place in a plate lined with paper towel to remove excess oil.  Slice diagonally in half, then serve.

Best eaten while hot.


Poutine

19Jan15

This is a Canadian dish which is basically French Fries with Gravy & Cheese.  I was able to try this dish in one of the restaurants in Capitol Commons and decided to make my own.  I wanted to make a quick and easier version so I just used a gravy mix.

Poutine

Poutine

 

Ingredients:

Frozen French Fries

1 pack of McCormick Beef & Herb Gravy Mix

1 cup of water

1 stick of cheese, cut into cubes

1 tsp of sugar

a dash of pepper

 

Directions:

Cook fries according to package directions.  Set aside.  To make the gravy, combine water, gravy mix, sugar & pepper in a saucepan.  Cook on medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and let it simmer for 2 minutes or until the sauce is slightly thickened.  Pour over french fries and top with cubed cheese.

Best eaten while hot.

 

Credits to http://www.mccormick.com for Gravy Mix cooking directions.