PPN - Pinoy Style Spaghetti

Pinoy (slang for Filipino) Spaghetti is sweet. The usual tomato
sauce is replaced with Banana catchup, which makes the sauce
sweeter. You may see someone pouring catchup on his spaghetti,
don't be surprised. He is just trying to "sweeten" it. I do this
sometimes :). Our neighbor like it so sweet that they add
condensed milk in the sauce (no kidding!).

Besides being sweet, what makes Pinoy Spaghetti special is the
presence of hotdog, along with ground pork or corned beef.
In kiddie parties, your dish is not "special" if hotdog is missing in it.
Pinoy Spaghetti is also commonly served with the pasta and sauce
already mixed.

There are many variations in cooking Pinoy Spaghetti but my
favorite is my Dad's. I requested him to cook for us last
Father's Day. He agreed as long as I provide his favorite
San Mig Lite Beer.



Dad's Pinoy Style Spaghetti

250 gms spaghetti
2 bot 300 gms UFC or Papa Banana Catsup
1 can 150 gms corned beef
3 pcs hotdog sliced
1 medium onion, sliced
5 cloves garlic, crushed
2 Tbsp soy sauce
pepper

Cook pasta according to package direction. In high heat,
saute garlic until light brown. Add onions and cook until
onions are limped. Add corned beef, hot dog, soy sauce
and pepper. Stir for 1 minute. Add banana catsup.
Simmer for 3 minutes. Add pasta and mix well.
Remove from heat and serve with grated cheese on top.





My first time to link to Foodie Friday: http://designsbygollum.blogspot.com/








I am also sharing this to all pasta lovers thru
Pam of Sidewalk Shoes who is hosting
this week's Presto Pasta Night(PPN)




You might want to try some of my PPN entries:




Sauteed Flat Noodles
(Stir fried noodles)








Batchoy Tagalog
(Have you tried pig's blood in your dish?)








Ginisang Kalabasa
(Sauteed Squash)

PPN- Sauteed Flat Noodles

For Mother's Day, I decided to prepare sauteed flat noodles.
This recipe I learned from Nanay Cordia, mom's elder sister
who was a cook in our local hospital in Iligan City. She has
been a second mother to me and my sister. So this is also my
tribute to her.

Sauteed Flat Noodles

250gms flat noodles
1 medium size onion, sliced
3 cloves garlic, crushed
3 Tbsp fish sauce
3 cups chicken stock
1 cup carrots, sliced
100gms chicharo (snow peas)
250gms chicken breast (shredded or sliced)
salt and pepper to taste

Cook flat noodles according to package direction. Set aside.
Saute onions until caramelized and translucent. Add garlic
and fish sauce. Mix and add carrots. Season with salt and pepper.
Add chicken stock and bring to a boil. Add in chicharo
and flat noodles. Cook until sauce is well incorporated with
the noodles and chicharo turns bright green.
Remove from heat and serve.

Sending this recipe over to Susan,
The Well-Seasoned Cook
who is hosting PPN #164 and to all
pasta lovers of Presto Pasta Night.



Check out also my other Presto Pasta Night entries:



Ginisang Kalabasa at Miki
(sauteed squash with dried noodles)






Batchoy

PPN- Batchoy Tagalog

Batchoy Tagalog is very different from the famous LaPaz batchoy of
Iloilo. It uses pig's blood and Misua in its recipe. Fresh pig's blood is
available in local wet markets. Here in Pila, the butcher gives it for
free when you purchase meat.

Misua or MeeSua or Miswa is a very thin Chinese noodles made from
wheat flour. It signifies long life, hence it is a traditional birthday food.

Batchoy Tagalog

1/2 k. pork belly
1/4 k. pork liver, minced
2 c. pig’s blood
3 siling haba (chili peppers)
1 thumb-sized piece of ginger, minced
1 large onion, halved and sliced thinly
3 Tbsp patis (fish sauce)
salt and pepper to taste
green pepper leaves
1 or 2 bunches of Misua

Refrigerate pig’s blood until needed. Boil pork with water for 30
minutes. Let it cool before cutting pork into 1/2" X 2" pieces.
Save the broth, at least 3 to 4 cups.

In a heavy casserole, place pork slices and cook in medium heat until
the edges of the pork start to brown. Remove from heat. In the same
pan saute ginger with the leftover pork oil until fragrant. Add the
onions and cook until the onions are transparent. Add patis and pork
slices, season with salt and pepper. Add siling haba and simmer for
2-3 minutes. Pour in broth and bring to a boil.Lower heat, cover and
simmer until pork is tender.

Strain pig’s blood into a clean bowl. Mashed solid masses to a pulp
using your hands. Pour into casserole and bring to a boil, stirring
constantly for about 5 minutes. Add liver and green pepper leaves,
cook for another minute or two. Add Misua and simmer for 2 more
minutes. Do not overcook Misua as it will melt and will become paste.
Remove from heat and serve hot.



Serving a bowl to all Presto Pasta
Night lovers through Patsy of
Family Friends & Food who is
hosting this weeks PPN #113.

Ginisang Kalabasa at Miki

I've been hearing of Presto Pasta Night from my sister Gay so I decided to try out this dish for the event. It uses squash and dried noodles (miking tuyo). This dish is common in my father's hometown Pila, Laguna.


Ginisang Kalabasa at Miki (Sauteed Squash w/ Noodles)

1/2 k kalabasa (squash),peeled and cut into 1/4" thick
100 gms miking tuyo (dried noodles)
1/4 C shrimps, chopped (you can use ground pork)
1 medium tomato, diced
1 medium onion, minced
3 cloves garlic, crushed
2 Tbps soy sauce
3 Tbps cooking oil
1 C water
pepper to taste


Sauté garlic until golden brown. Add onion & tomato, sauté until wilted. Add shrimps, pepper and soy sauce. Add squash, stir-fry for a minute. Pour water and cook until squash is half-cooked. Put dried noodles. Simmer until squash and noodles are tender.

My first time to share this noodles dish with the Presto Pasta Nights community, hosted this week by Ruth of Once Upon a Feast.