Pasta and Noodles

Shrimps and Scallops Pasta

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Ingredients:
400 grams spaghetti pasta
250 grams shrimps, peeled, tail intact and deveined
16 units of scallops
8 cloves garlic, peeled and chopped
1 large tomato, seeded, diced
1 large onion, diced
4 tablespoons finely chopped parsley
1/2 cup olive oil
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a nonstick pan, heat 1 tablespoon olive oil then stir fry shrimps and scallops until color turns to pink. Remove from the pan and set aside

Part 3
1. In a same pan, saute garlic, onion, tomato and parsley then saute for a minute.
2. Put back 2/3 of shrimps and scallops then season with salt and pepper.
3. Add remaining olive oil and pasta then toss until coat evenly.
4. Transfer to serving plate, top with remaining shrimps and scallops then serve.

Cheesy Shrimp Carbonara

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Ingredients:
500 grams linguine pasta
500 grams shrimp, peeled and deveined
100 grams sliced button mushroom
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
1 head garlic, minced
1 onion, minced
2 tablespoons cayenne pepper
2 large tomatoes, seeded, diced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese
2 tablespoon spring onion, chopped(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. Sprinkle shrimps with cayenne pepper.
2. In a nonstick pan, heat oil then sear shrimps until color turns to pink. Remove from the pan and set aside.

Part 3
1. In a same pan, saute garlic, onion and mushroom for 2-3 minutes.
2. Add evaporated milk and creamed mushroom soup.
3. Add the all purpose cream and grated Parmesan cheese. Stir and bring to boil. Season with ground pepper. (Add more evaporated milk or a cup of water if the sauce is too creamy or salty.)
4. Simmer until beginning to thicken. Put back the shrimps then toss to combine. Remove from heat.
5. Prepare pasta into serving plate, top with tomatoes, spring onion and grated Parmesan cheese. Serve and enjoy.

Pancit Canton with Lechon Kawali

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Ingredients:
500 grams pancit canton noodles
500 grams lechon kawali, chopped (recipe)
2 pieces pork cubes
10 cups water
1/4 kilo baguio beans, slice diagonally
2 cups cabbage, sliced into strips
1 carrot, julienned
1 cup celery(kintsay), sliced
4 tablespoons soy sauce
2 tablespoons oyster sauce
4 tablespoons cooking oil
1 onion, chopped
4 cloves garlic, minced
salt and pepper to taste
1 tablespoon garlic flakes

Procedures:
Part 1
1. In a wok or frying pan, saute the garlic and onions.
2. Put-in ½ of lechon kawali, sauté for 3 minutes.
3. Add soy sauce, water, and pork cubes then simmer for 3 minutes.
4. Put-in pancit canton noodles then cover and simmer until the liquid has been absorbed by the noodles.
5. Add oyster sauce then toss until well combined.
6. Put-in the remaining vegetables, cook for 7 minutes.
7. Adjust seasoning with salt and pepper according to taste.
8. Transfer to serving plate then top with remaining lechon kawali and sprinkle with garlic flakes. Serve with calamansi. Enjoy!

Fettuccine in Tomato Sauce

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Ingredients:
250 grams fettuccine, cooked according to package instruction
1 can (395 grams) crushed tomato
1 medium onion, finely diced
3 cloves garlic, minced
1/2 teaspoon red chili flakes
1 tablespoon capers
3 tablespoons black olives, sliced
1/4 teaspoon dried basil flakes
2 tablespoons olive oil
salt and pepper to taste
Parmesan cheese
Parley for garnishing

Procedures:
1. In a sauce pan, heat olive oil then saute onion, garlic and chili flakes.
2. Add crushed tomatoes and simmer for 15 minutes over medium heat. Stir occasionally.
3. Add black olives, capers and dried basil flakes, adjust seasoning according to taste.
4. Add pasta to the sauce then stir well until well coated. Add a little pasta water if needed.
5. Transfer to serving plate, sprinkle with Parmesan cheese then garnish with parsley. Serve with toasted garlic bread.

Beef Mami Soup

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Ingredients:
500 grams beef brisket, cut into serving pieces
300 grams miki noodles, cooked
1 piece beef broth cube
3 pieces star anise
4-5 cups water
2 tablespoons vegetable oil
5 cloves garlic, minced
1 onion, chopped
Chinese cabbage, chopped (optional)
3 stalks spring onions, chopped (optional)
2 pieces hard boiled eggs, sliced (optional)
salt and pepper to taste

Procedures:
Part 1
1. In a stock pot, heat oil to saute the garlic and onions until translucent.
2. Stir fry the beef brisket and let it cook until meat turns light brown.
3. Add beef broth cube, star anise and pour water then bring to boil.
4. Lower the heat and simmer until beef becomes tender. Remove scum that rises.
5. Adjust seasoning with salt and pepper according to taste.

Part 2
1. In a serving bowl, arrange noodles and chinese cabbage.
2. Pour the soup and beef brisket, garnish with boiled egg and spring onions.
3. Serve hot immediately.

Pansit Lucban with Bagnet

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Ingredients:
1/2 kilo pancit miki (miki lucban)
1/4 kilo pre-cooked bagnet
3 cloves garlic, minced
1 onion, chopped
5 tablespoons soy sauce or fish sauce
3 cups pork broth or water
1 cup Baguio beans or snow peas
1 chayote, sliced
1 carrot, sliced
3 bundles bok choy or pechay, chopped
1/2 teaspoon ground pepper
4 tablespoons cooking oil
spicy vinegar to taste

Procedures:
Part 1
1. In a pan, fry bagnet until crispy. Put into a strainer and set aside.
2. Drain and let it cool then chopped into serving pieces. Set aside.

Part 2
1. In a pan, heat oil and stir fry all veggies for 3 minutes or until half-done. Set aside.
2. In a same pan, saute garlic and onion.
3. Add fried meat, water, soy sauce, salt and pepper. Bring to boil.
4. Add noodles then cook until it has absorbs the liquid and tender.
5. Add vegetables then cook until done.
6. Turn off the heat and transfer into serving plate. Serve with vinegar.

Homemade Spaghetti

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Ingredients:
1 pack(500 grams) spaghetti noodles
1/2 kilo ground meat (beef/pork/combined)
10 regular hot dogs, sliced diagonally
5 cloves garlic, minced
4 medium-sized onions, minced
1/4 cup parsley, finely chopped
2 cups tomato sauce
1/2 cup tomato paste
1 1/2 cups banana ketchup
1/2 cup water
2 tablespoons sugar
2 tablespoons cooking oil
salt and pepper to taste
cheddar cheese, grated
1 small can evaporated milk(optional)
1 pork cube(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. In a large saucepan, heat oil and saute garlic and onion.
2. Add ground meat and cook until brown.
3. Add hot dogs, tomato sauce, tomato paste, ketchup, pork cubes, parsley and water.
5. Simmer for 20 minutes. Stir occasionally.
6. Add evaporated milk, sugar salt and pepper. Simmer a few more minutes. Stir occasionally.
7. Arrange pasta into serving plate, top with spaghetti sauce and grated cheese. Garnish with parsley. Enjoy!

Easy Shrimp Aglio Olio

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Ingredients:
400 grams spaghetti pasta
1/4 cup olive oil
8 cloves garlic, peeled and chopped
250 grams shrimp, peeled and deveined
2 tablespoons dried basil
2 tablespoons capers
1/4 teaspoon dried chili flakes(optional)
basil leaves for garnishing (optional)
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a nonstick pan, heat 1 tablespoon olive oil then stir fry shrimps until color turns to pink. Remove from the pan and set aside

Part 3
1. In a same pan, saute garlic, dried basil, capers and chili flakes then saute for a minute.
2. Put back shrimp then season with salt and pepper.
3. Add remaining olive oil and pasta then toss until coat evenly.
4. Transfer to serving plate, garnish with basil leaves then serve.

Tuna Asparagus Pasta

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Ingredients:
500 grams spaghetti pasta(or any desired)
1 big can spicy tuna flakes in oil, drained
2 cups sliced shiitake mushroom
1 bunch asparagus, cut into 3 inch pieces
1 big can evaporated milk
6 gloves garlic, minced
1 large onion, chopped
1/2 cup chicken stock or water
1 cup Parmesan cheese, grated
1 teaspoon dried basil leaves(optional)
2 tablespoons olive oil or butter
1 teaspoon ginger powder
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. In a pan, heat oil and saute garlic and onion.
2. Add mushrooms then saute for a minute.
3. Add tuna and ginger powder, saute for 3 minutes.
4. Pour chicken stock and bring to boil.
5. Add evaporated milk, cheese and basil.
6. Season with salt and pepper. Mix well.
7. Add asparagus then cook for another 3 minutes.
8. Add pasta then toss together. Transfer to pasta tray then serve.

Creamy Shrimp Carbonara

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Ingredients:
500 grams linguine pasta
500 grams shrimp, peeled and deveined
100 grams sliced button mushroom
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
1 head garlic, minced
1 onion, minced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese
2 tablespoon parsley, chopped(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. In a nonstick pan, heat oil then stir fry shrimps until color turns to pink. Remove from the pan and set aside.

Part 3
1. In a same pan, saute garlic, onion and mushroom for 2-3 minutes.
2. Add evaporated milk and creamed mushroom soup.
3. Add the all purpose cream and grated Parmesan cheese. Stir and bring to boil. Season with ground pepper. (Add more evaporated milk or a cup of water if the sauce is too creamy or salty.)
4. Simmer until beginning to thicken. Put back the shrimps then toss to combine. Remove from heat.
5. Prepare pasta into serving plate, top with grated Parmesan cheese and chopped parsley. Serve and enjoy.