Heavenly Spaghetti Carbonara Recipe

Spaghetti Carbonara Ingredients:

1 lb. spaghetti
¼ cup heavy cream
½ lb. bacon, cut into ½-inch dice
4 eggs
1 tsp extra virgin olive oil
2 Tbsp chopped parsley
¾ cup freshly grated parmesan cheese
Salt and freshly ground black pepper, to taste

Spaghetti Carbonara Cooking Instructions:

Fill a large soup pot with cold water and add a handful or so of  salt. Stir and taste; it should taste like seawater.
Cover the pot and heat the water until it boils.
Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente, or tender but still firm to the bite.
While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.
Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley.
Serve right away, with additional grated cheese if desired.

Distinctive Daing na Bangus (Milkfish) Recipe

Daing na Bangus Ingredients:

2 pcs. Boneless Bangus ( Milkfish ), Butterflied with skin-on
2/3 cup vinegar
1 tsp. salt
1/4 tsp. freshly ground black pepper
4 cloves crushed garlic.
4 tbsps. of cooking oil

Daing na Bangus Cooking Instructions:

Marinating Instructions:
Flatten Bangus with skin on top and place in baking pan (or any flat surface like baking pan)
Sprinkle the crushed garlic on all the Bangus surface
Now pour in vinegar, then season with pepper and salt.
Safely cover and narinate Bangus in the refrigerator overnight to get full flavor.
To Cook:
In a hot frying pan, add the 4 tbsps. of cooking oil and heat till it just starts to smoke over medium-high heat.
Place the Bangus fillet, skinside down.
Lower heat to medium and cook uncovered about 4 minutes each side.
Brown the marinade garlic and place it on top of the bangus.
Serve Daing na Bangus with rice, and atchara.

Classic Sinangag (Garlic Fried Rice) Recipe

Sinangag Ingredients:

4 cups of leftover rice; cold and well preserved
1 small Carrot chopped
1/4 cup Cabbage chopped
6 cloves garlic; minced
Olive oil or Cooking Oil
Salt and pepper to taste
1 tablespoon stems of scallions; chopped

Optional:
2 well beaten eggs; fried and sliced in pieces
1/4 cup leftover Luncheon Meat or Ham



Sinangag Procedure:

Sauté garlic and when browned, add the Luncheon Meat or Ham, and salt to taste.
Turn to high heat, then add rice and thoroughly mix well for 5 minutes with the other ingredients.
Add the eggs (optional) and scallions. Continue mixing until all ingredients are well blended.
Salt and pepper in preference to your taste.
Remove from fire and serve.

Sinangag Cooking Tips:
Meat ingredients that you can add to Sinangag are Luncheon Meat, Ham, Fried fish, Bacon, Tocino, Hotdog, Sausage, Corned beef, etc.
Vegetable ingredients that you can add to Sinangag are Green peas, Onion, Carrots, Potato, Tomato, etc.

Famous Asparagus with Bacon Risotto Recipe

Asparagus Risotto Ingredients:

1/4 kilo Asparagus
2 Tbsp Butter
1/4 cup chopped shallots
1/4 cup sliced mushrooms
1 cup Rice
1/2 half cup SPAM Luncheon Meat ( left over from breakfast you can substitute other meat)
1/2 cup dry white wine (or 1 Tbsp lemon juice and 1/4 cup water)
about 3 1/2 cups chicken stock (you can use 2 Chicken Broth cubes if you dont a have Chicken stock)
1/2 cup freshly grated Parmesan cheese
2 pcs Sliced Mozarella
Salt and pepper

Asparagus Risotto Cooking Instructions:

Wash the asparagus then break off and discard the tough ends, about the last inch of the Asparagus.
Cut the Asparagus into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces.
Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes.  At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.
In a  saucepan, heat 2 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
While the shallots are cooking, bring the stock to a simmer in a saucepan.
Now add the White wine.  Slowly stirring the rice to allow it to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm ( al dente ) to the bite, about 15 to 20 minutes. Now add the Mushrooms and Spam Luncheon meat, mix it well together with the cooked rice then remove from heat.
Gently stir in the Parmesan and Mozarella cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste.
For the Asparagus with Bacon topping, wrap a piece of Bacon on each of the 4 Asparagus then sear on a frying pan. Once the bacon is golden brown place it on top of the Risotto.
Serve while Hot.

Savory Ginisang Sitaw (Sauteed String Beans) Recipe

Ginisang Sitaw Ingredients:

2 to 2-1/2 cup of string beans
1 cup cubed pork
1 cup shrimp
1 tbsp minced garlic
2 to 3 tbsp chopped onion
2 to 3 tbsp chopped tomato
2 tbsp cooking oil
2 pcs beef or pork broth cubes
Salt or fish sauce to taste
2 to 3 tbsp of oyster sauce

Ginisang Sitaw Procedure:

Heat some cooking oil in a saucepan.
Saute the garlic, onion and tomato.
Saute the pork and let it cook.
When the pork is cooked, put in the shrimp. Let it cook for a few minutes.
Add the broth cubes. Let it dissolved.
Add the string beans.
Add the oyster sauce and give it a good mix.
Let it simmer for 5 to 10 minutes.
Season it with salt or fish sauce if needed.
When the string beans is cooked according to your preference, then its done.
Serve with steamed rice.

Superb Inihaw na Liempo (Grilled Pork Belly) Recipe

Inihaw na Liempo Ingredients:

Sliced pork belly (however much you want)
2 tbsp of garlic
Ground black pepper to taste
3/4 cup of soy sauce
1/4 cup lemon juice or calamansi juice

Ingredients For the basting sauce

1/2 cup soy sauce
1/4 cup of ketchup
2 to 3 tbsp of cooking oil

Inihaw na Liempo Procedure:

Combine all the main ingredients in a container
Marinate it for at least 24 hours
Mix all the ingredients for the basting sauce
Grill the pork bellies while basting it with the sauce from time to time

Fresh Steamed Lapu-Lapu Recipe

STEAMED LAPU-LAPU INGREDIENTS

1 whole lapu-lapu or bacoco
1 tbsp. light soy sauce
1 tbsp. kalamansi juice
2 pieces tanglad leaves
2 onions, sliced
1 stalk leeks, sliced
1 sprig spring onions, sliced
1 small piece ginger, minced

SALSA BLACA:

1/4 cup butter
1/4 cup all purpose flour
1-2 cup fish stock
Salt and pepper to taste
Chopped kinchay
Hard-boiled egg, sliced
Dayap, sliced

STEAMED LAPU-LAPU PROCEDURE

Rub the fish with soy sauce and kalamansi juice. Prepare a steamer. In the bottm pan, put the tanglad leaves, onions, leeks, spring onions, and ginger. Add enough water. Steam the fish until done. Cool then arrange on serving platter. Strain the fish stock.
Prepare Salsa Blanca: In a saucepan, heat the butter until melted then add the flour. Stir until blended but do not brown. Gradually whisk in the fish stock. Add just enough to make a slightly thick consistency. Season to taste. Pour over the steamed fish. Top with chopped kinchay, sliced egg, and dayop.