#COOKING: FILIPINO SPAGHETTI RECIPE
Filipino Spaghetti. What is this and how is it different from the Italian classic version we know and love? Well, this Filipino favourite is very popular at birthday parties and fast food chains like pride of The Philippines, Jollibee, serve it as a menu staple. Defined by its bright red sauce, which has a base made of Tomato Sauce, Tomato Paste and Banana Ketchup (tomatoes were hard to come by during the war!) and also its distinctly sweet flavour, we’re sure you’ll love this if you have a sweet tooth. Also, its protein is a sweet Filipino sausage called Longganisa – or sliced hot dogs – and pork. Stop judging. Don’t knock it till you’ve tried it! This is actually great!
2 cups Tomato Sauce
1 cup Banana Ketchup or Tomato Ketchup
1 can Tomato Paste
8 small Longganisa, sliced
1/2 lb ground pork
1 small onion, minced
2 cloves garlic, minced
2 tbsps Brown Sugar
2 tbsps Oyster Sauce
3 tbsps unsalted butter
Sea salt and pepper, to taste
1 cup grated Cheddar/Mozzerella
1. Prepare Spaghetti till al dente
. Strain in colander and set aside, reserving a ladle-full of liquid from pasta
2. In large skillet, sautée onions and garlic.
3. Add Longganisa
and pork. Fry till ground pork is browned. Drain fat.
4. Add Tomato Sauce, Ketchup and Tomato Paste, plus 1/4 cup water. Stir.
5. Add brown sugar, salt, pepper and oyster sauce and stir.
6. Bring mixture to a boil and simmer low heat for 30 minutes covered, stirring occasionally.
7. In large skillet heat butter and reserved liquid from pasta till boiled.
8. Add spaghetti and toss, ladleling-in a couple scoops of the Tomato mixture. Season with salt and pepper. Mix evenly and remove from heat.
9. Transfer spaghetti to large dish and pour sauce on-top.
10. Garnish with shredded cheese and serve.
(Photo credit: Mr Will Wong)