creamy carbonara

Spaghetti

500 grams spaghetti
6 quarts 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 Dent (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.

Sauce

6-8 slices lean bacon, cut into large pieces
1 tablespoon olive oil
2- 3 small pieces garlic, minced (I prefer more garlic)
4 egg whites
2-3 tablespoons Coarsely grated Parmesan cheese
Freshly grated black pepper to taste.

1. Cook bacon in olive oil crisp in moderate heat. If bacon is excessively fatty, pour off some of the bacon fat.

2.Add garlic during the last minute of cooking.

3. Working quickly, blend hot bacon-garlic sauce into hot spaghetti noodles in heated serving bowl.

4. Work in eggs quickly with grated cheese, tossing spaghetti.

5. Add pepper to taste.

6. Eggs will harden from the heat of the fat and spaghetti.

7. Serve at once. Delicious with Tossed green Salad and your favorite wine.

snake hot dogs

1 Hot dog
1 Hot dog bun

Take hot dog and make horizontal slits (that go a little more than halfway through the hot dog) down half the length of the hot dog.
For the other half of the hot dog do the same thing but make
the slits on the opposite side.
When boiled (or microwaved) the hot dog will twist like a snake.
Serve on a hot dog bun with chili or cheese if desired.

recipe: wonton and bok choy soup

WONTON AND BOK CHOY SOUP

Ingredients:

Soup

-5 cups chicken stock
-1 medium carrot cut to strips
-1 large leek cut to strips
-1 large stalk of celery cut to strips
-I small red bell pepper cut to strips
-3 pcs whole bok choy cut in half
-salt and pepper to taste

Wonton

-150g fresh ground pork
-100g minced prawns
-1 large egg beaten
-1 tbsp chopped spring onions
-1/2 tsp dried chili flakes
-1 tbsp oyster sauce
-1 tbsp soy sauce
-salt and pepper to taste
- AJI-NO-MOTO Umami Super Seasoning

Procedure:

-Combine all the ingredients, including AJI-NO-MOTO Umami Super Seasoning, for the wonton then place spoonfuls of the mixture on to the wonton wrappers and close them forming balls then steam them for 3-4 minutes until they’re done.

-Place the vegetables in the boiling stock and cook for a minute then serve in individual bowls topped with chopped spring onions.

swiped from rosebud.

Recipe: Creamy Beef in Mushroom Sauce

Beef in mushroom cream sauce

Ing:
8 pcs dried shitake mushrooms
400 grams sukiyaki cut rib eye beef, sliced thinly
1T garlic minced
4T olive oil
1C all pr[pose cream
1 1/2c parmesan cheese
Ajinomoto Umami super seasoning
Parsley, chopped
Salt and Pepper
Hot rice

Procedure:
1. Put shitake in bowl of hot water to soften then drain and slice into strips.
2. Season beef with salt and pepper.
3.Saute garlic in pan. Add beef and cook.
4. Once cooked, pour in all purpose cream.
5. Season with Ajinomoto umami Super Seasoning.
Stir in grated parmesan cheese. Simmer.
6. serve with hot rice and sprinkle with parley.

swiped from rosebud.

recipe: honeyed chicken wings

chicken wings 1/2 kilo
honey 2-3 tbsps
garlic
onions
oyster sauce 2-3 tbsps
soy sauce
calamansi
sesase seeds, optional.

marinade chicken wings in soy sauce and garlic and calamansi, upto an hour or overnight if you want.
fry it afterwards.

**

for sauce

saute garlic and onions, add the marinade used for the chicken.
put in oyster sauce and honey. (adjust the sweetness according to your preference)
simmer for a while then put in the chicken until sauce thickens!
Sprinkle with sesame seeds

recipe: chopsuey

I am cooking inihaw na liempo, deep fried hito with buro and chopsuey for lunch. Wanted to blog while cooking so might as well share my chopsuey recipe =)

Estimated cooking & preparation time: 45 minutes.

Chopsuey Ingredients:

• 1/4 kilo pork, sliced into small pieces

• 1/4 kilo shrimps, shelled, deveined and halved

• 1/4 kilo chicken liver and gizzard, sliced to small pieces

• 1/4 kilo cauliflower, broken to bite size

• 1/4 kilo string beans

• 1/4 kilo snow peas (sitsaro)

• 1/4 kilo cabbage, cut into squares

• 2 stalks of leeks, cut into 2" long pieces

• 3 stalks celery, cut into 2" long pieces

• 5 cloves garlic, diced

• 2 onions, diced

• 1 carrot, sliced thinly

• 1 piece red bell pepper, cut in strips

• 1 piece green bell pepper. cut in strips

• 2 tablespoons of cornstarch, dissolved in 1/4 cup of water

• 2 cups chicken stock (broth)

• 3 tablespoons of sesame oil

• 3 tablespoons of patis (fish sauce)

• 4 tablespoons of corn oil or vegetable oil

• Salt to taste

Chopsuey Cooking Instructions:

• In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

• Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

• Salt and pepper to taste.

• Serve hot with rice.

credits: http://www.filipinofoodrecipes.net/ and google

Porky Pork # 2 - crispy liempo

This is very easy I can prepare this with eyes closes. LOL

1 kl pork liempo+salt+pepper+cooking oil

Mix salt and pepper with pork. Marinade overnight (if possible) for better taste. Deep fry in hot cooking oil. Serve.

Source: my own

Porky Pork #1 - pinakbet with roasted liempo

Every Friday, I'll be sharing a pork recipe to all my blogging friends. Just as I am going to try cooking the recipe that I will be posting, I wish you will do the same too.

Happy Cooking is Happy Eating!

swiped here.

pinakbet with roasted liempo
Takes 18 minutes Makes 6 servings

1 tablespoon chopped garlic+i medium size onion, chopped+2 pieces tomatoes, chopped+1 tablespoon canola oil+1 piece roasted liempo (1/2 kilo), cut in chunks+1 cup water+1 piece pork buillon cube+1 kilo pre-cut assorted pinakbet vegetables, washed

Saute garlic, onion and tomatoes in oil. Add liempo, water, and pork bouillon cube. Stir until dissolved. Put in vegetables abd cook for 10 minutes.

source: gh philippines october ed