#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)
#COOKING: PASTA WITH SHRIMP AND MUSSELS IN WINE-CREAM SAUCE RECIPE
Pasta with Shrimp and Mussels in Wine-Cream Sauce. This is one you save for someone you love a lot! The way the juices from the mussels and shrimp infuse into this gorgeous creamy wine sauce is perfection. Be careful not to overcook your seafood. You want to remove this from the heat as soon as they’re cooked.
450g spaghetti, cooked
2 lbs mussels, scrubbed clean and soaked in salt water
1 lb shrimp
1/2 cup white wine
1/2 cup 18% cream
1/2 cup whipping cream
4 tbsps unsalted butter
4 tbsps flour
1 white onion, minced
5 cloves garlic, minced
Handful of Cilantro, minced
Sea salt and pepper
1. Cook spaghetti till Al Dente
. Strain and set aside.
garlic and onion in butter on medium-high in large skillet till onions are translucent.
3. Drain mussels after soaking in salt water 20 minutes.
4. Add mussels, cream, wine, half of cilantro plus generous sprinkling of salt and pepper.
5. Cover with lid for about 10 minutes. With about 3 minutes left, add shrimp. Cook till shrimp are red, careful not to overcook.
6. In small bowl, make a slurry with equal parts flour and water, mixing till smooth.
7. Mix flour slurry into butter sauce bit by bit till sauce thickens and remove from heat. Coat shrimps and mussels in sauce.
8. Take large serving fork and spiral spaghetti into a ladle and transfer onto plate. Add mussels and shrimp onto pasta, garnish with cilantro and sprinkle with Parmesan Cheese. Serve.
(Photo credit: Mr. Will Wong)