3 cups of Hearts of Palm, julienne
1 head of cabbage, julienne
1 can crushed pineapple, drained
mayonnaise to moisten (I use salad dressing because it’s less fatty with the same taste)
salt and pepper to taste
raisins (optional)
Archives for March, 2008
This is an easy recipe and a special favorite. It reminds me of kaldereta somehow without the pickle relish. My sister, Lorna captured this recipe from one of those Philippine TV cooking shows in the late 1970’s.
1 kilo pork (pigue or lomo), cut into serving pieces
1 onion, sliced
3 cloves garlic, crushed
2 bell peppers, red and green, sliced
2 medium potatoes, quartered
1/3 cup soy sauce
1 cup pickle relish
1 can liver spread
1 can tomato sauce
1. Mix all the ingredients, according to the sequence indicated above, in a heavy saucepan or Dutch Oven — except for the tomato sauce.
2. Simmer and cook over moderate heat until the pork is done.
3. Add the tomato sauce. Simmer for a few more minutes.
4. Best served hot!
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
Parmesan Cheese to sprinkle
Pasta noodles
During our dorm days at Sampaguita Residence Hall at UP Diliman, my aunt shared with me her fabulous Tuna Spaghetti. I remember preparing this dish one year for our annual Open House at “Sampa.” Check it out!
For every two boxes of Italian spaghetti (regular-sized box), use the following:
1 can of tuna or tuna flakes (in oil or water, your preference)
2 cans of tomato sauce (I did not say tomato paste)
1 box of grated Kraft cheddar cheese (the same size as a bar of butter)
2 cans of Campbell’s cream of mushroom soup
pepper to taste
salt to taste
dash of Italian seasoning
I normally cook Creamy Carbonara but here is a recipe for those that can’t stand creamy pasta sauce.
Spaghetti
500 grams spaghetti
6 qarts salted boiling water
1 tablespoons vegetable oil
1. Add spaghetti noodles to salted boiling water, bring water back to a boil.
2. Cook spaghetti until Al Denter (barely tender) about 6-8 minutes (Tasting is the only way to test doneness. Never overcook pasta)
3. Add oil during the last 2 minutes. To keep spaghetti from sticking together wen it is drained.
4. Drain but leave hot, ready to use.
I don’t know if you drink that Milo Chocolate drink as a kid. Milo is added to hot or cold milk to give it a malted chocolate flavour and extra texture. I love also eating the Milo on a teaspoon. One day, I experimented with the Milo Brownies recipe just so I can get my dose of that Milo flavor again. It does not have the chocolate goodness apparent in most fudge brownies but it has its own unique flavor.
Ingredients
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup melted margarine or btter
3/4 cup brown sugar
1 teaspoon vanilla
1/3 cup Milo
1/2 cup Chooped nuts
This recipe became a part of my mom’s bakeshop, Sally’s Home Bake Shop tradition. My sister shares this recipe to all of you. Here is what she wrote:
I wanted to make use of the eggwhites that were set aside from the eggyolks for our Leche Flan. We had already been baking Angel cake and Angel Cake cupcakes topped with Goya Chocolate Chips (my innovation of chocolate chips since American chocolate chips sold at that time in the Philippine market were frightfully expensive). I was looking for another recipe. Remy, I know, after I taught this to her, was able to perfect this flan’s delicate procedure.
