ALL ABOUT “FRIED RICE”

December 30, 2011January 14, 2020 Dolly5 Comments

They said that fried rice most likely originated in China as a method of using up leftover rice.

FRIED RICE WITH OYSTER SAUCE

Another request by my daughter!
Here I used Mama Sita’s Palabok Mix.

YOU NEED…….

* tsp salt
* 1 3/4 tsp Mama Sita’s Palabok Mix
* 3 tbsps Oyster Sauce
* 3 tbsps Vegetable oil
* 1 1/2 tsp garlic, crushed
* 3 cups leftover, boiled rice
* 2 pcs eggs, scrambled, fried and cut into strips
* 1/2 cup carrots, chopped finely
* 1/2 cup cooked green peas, frozen

HOW TO…….

*1.) Dissolve salt and Mama Sita’s Palabok (Shrimp Gravy) Oyster Sauce.

*2.) Heat oil. Sauté garlic and toss in leftover boiled rice. Stir-fry over high heat until garlic is golden brown.

*3.) Add Salt-Palabok Mix-Oyster Sauce mixture. Stir-fry.

*4.) Add the remaining ingredients one at a time: scrambled eggs, carrots and green peas. Continue cooking for another 2 minutes.

GARLIC-BASIL AND SPRING ONION FRIED RICE

This is onother fried rice sorti from my files, which I usually cook whenever I’m grilling Liempo or for my “Longsilog combo”!
Masarap talagang kaparis ng longganisa, for recipe see my homemade Longganisa entry.

YOU NEED…….

* 6 cups of cold cooked rice
* 8 to 10 tbsps. vegetable oil
* 1 whole garlic, peeled and finely chopped
* 1 tbsp. of finely chopped basil leaves
* 2 pcs. spring onion, chopped
* 1/2 small onion chopped

HOW TO…….

SHRIMPS-CURRY FRIED RICE

It’s been a while since we had any-style of fried rice. My kids were too excited. This was an experiment with a new recipe for fried rice. It turns out something exotic looking very aromatic but not overpowered the small shrimps and the vegetables.

YOU NEED…….

* 4 to 5 cups cold cooked rice
* 1 1/2 knorr cubes
* salt and pepper
* 100 g small shrimps
* 1 spring onion
* 1 medium-sized carrot
* 4 to 5 tbsps. curry sauce (bottled)
* 1 onion
* 4 cloves garlic
* 2 eggs, beaten
* 20 g green peas
* 5 to 8 tbsps. canola oil

HOW TO…….

MY SAUSAGE FRIED RICE

Just to get rid some left over and to give an idea to others, I’m sharing this to all!

20675_103646779656343_100000330639294_90737_6112261_n — My Sausage fried rice – iCookiTravel

YOU NEED…….

* 4 cups of cold cooked rice
* 3 Eggs, beaten
* 2 pcs. left over Sausages
* 3 pcs, Scallions
* 4 cloves crushed Garlic
* 1 tsp. dried or fresh Basil leaves
* some Salt and Pepper
* some Canola oil

HOW TO…….

*1.) Heat a pan, pour some canola oil.
Saute scallions, garlic, sausage, and basil leaves.

*2.) Add cold rice continue stirring over medium heat.

*3.) Heat some oil in a other pan, add beaten egg., then add to the rice stirring over low heat, season with salt and pepper.

HAM AND CHORIZO FRIED RICE

It is basically a Chinese style FRIED RICE except I did not add eggs. Instead ham and chopped chorizo is mine!

YOU NEED…….

* 6 cups of cold cooked rice
* 2 to 3 pcs. chorizo de bilbao cut into rings or chinese chorizo
* some salty ham
* 2 pcs. spring onion
* 1 red bell pepper
* 1 green bell pepper
* 1 carrot
* 3/4 cup of sweet corn kernels, drained
* 5 tbsps. vegetable oil
* salt and pepper

HOW TO…….

QUAIL EGGS FRIED RICE IN ADOBO SAUCE

An Austrian, a family friend, ask me sometime; “Why Filipinos Are Always Eating Rice for breakfast?”
In the Philippines we eat rice in every meal, everyday – breakfast, lunch and dinner. I love bread as well but it has always been like this in our country. I guess it has something to do with culture and traditions including geographical reasons. Although some filipinos no longer eat rice during breakfast, some reasons are because of work where no one has time to spend the morning in cooking so cereals and bread replaced it.

YOU NEED…….

* 5 to 6 cups of cold cooked rice
* 18 pcs. hardboiled and shelled Quail eggs
* 1 whole garlic crushed and peeled
* 2 pcs. spring onions cut into rings
* half a bunch of chives, chopped
* about a cup of Adobo sauce (left over sauce of adobo)
* some vegetable oil
* salt and pepper

HOW TO…….

1.) Heat the vegetable oil in a wok or frying pan. Throw in the garlic, stir fry for about 10 seconds until garlic is golden brown.

2.) Add the rice stir then the adobo sauce. Season with a little salt and some pepper. Cook, stirring, just until the rice is heated through.

3.) Add the quail eggs, give the fried rice a couple of stirs and serve with spring onions and chives on top.

GARLIC-YELLOW BELL PEPPER FIED RICE

This is another fried rice sortiment from my files!A foreigner probably didn’t know is just how many ways we eat our rice. We Asians love our rice, no doubt, I know a lot of Filipinos who just can’t seem to make the shift from rice to bread or noodles. It’s not the same, they say.

YOU NEED…….

* 4 cups cold cooked rice
* 1 yellow bell pepper
* 1 spring onion
* half a head of garlic
* salt and pepper
* some cooking oil

HOW TO…….

PORK ADOBO FRIED RICE

So, today’s brunch pork adobo fried rice. It was the left over from my pork adobo the other day. Then, I cooked the fried rice, with lots of crushed garlic, and when the rice was heated through, I just stirred in the pork adobo meat and some salt for more taste. I serve it with cherry tomatoes and banana for everyone!

25389_107553995932288_100000330639294_143379_5073246_n — Pork Adobo Fried Rice – iCookiTravel

YOU NEED…….

* about 4 cups of cold cooked rice
* a small bowl of left over pork adobo
* some crushed garlic, peeled
* some vegetables oil
* salt to taste

HOW TO…….

HAMONADO FRIED RICE

Today’s breakfast and lunch for the kids and myself, a fried rice dish made with cold cooked rice, a single pork piece of pata, left over sauce of pata hamonado and three eggs. I would say it is a BRUNCH!
Left over sauce like adobo, caldereta, etc…….here I used the sauce of my pata hamonado, would perfectly goes with fried rice as seasoning. That was when I realized that well-seasoned meat, even when cut into very small pieces, is an ideal ingredient for chinese-style fried rice. My adobo fried rice came about based on that principle. The same thing is true for highly-seasoned fish. If you haven’t discovered it yet, tinapa (smoked fish) goes so well with minced vegetables in a chinese style fried rice.

YOU NEED…….

* 3 tbsps. vegetable Oil
* 3 Eggs
* 3 clove Garlic, crushed and peeled
* 4 cups of cold cooked rice
* a cup of Pata hamonado Sauce
* 1 tsp. Vegetable broth powder, for more taste or 1/2 broth cube

HOW TO…….

—Fry first the scrambled eggs. Then in the same pan saute garlic add cold cooked rice and pour in the pata hamonado sauce. Season with about a teaspoon of broth powder or cube you can also use salt. Cook, tossing to break the rice, until well blended and the rice is heated through. Add the chopped egg and toss a few more times. Serve at once. We ate it with “Bagoong guisado” and hot coffee with milk.

SUMMER VEGETABLE FRIED RICE

Last week I bought this frozen summer vegetables from SPAR, a supermarket here in our place. Now, the question was, what to do with it? I had plans to make a fried rice dish for lunch today, so I decided to throw in almost 2 cups of it. The outcome was delicious and tasted fresher and much less greasy than Chinese takeout. I used these vegetables just because that was what jumped out at me when I opened the freezer. Consist of: Carrots, Turnip Cabbage, Leek, Green Peas and Potatoes.

175596_193346057353081_100000330639294_559067_8055551_o — Summer Vegetables Fried Rice – iCookiTravel

YOU NEED…….

* 3 cups cold cooked rice
* almost 2 cups of summer vegetables (depends upon your preferences)
* 2 tablespoons of any vegetable or canola oil
* some sliced spam
* 1 onion, chopped
* 3 garlic cloves, minced
* Salt

HOW TO…….

Heat vegetable or canola oil in a large wok over med-high heat. When oil is hot add onion, garlic and frozen summer vegetables. Saute for about 4-5 minutes until beginning to soften. Add spam and cold cooked rice, adjust salt if necessary.

CRAB MEAT FRIED RICE

Crab meat it is used in many cuisines across the world!

YOU NEED…….

* 4 cups of cold cooked rice
* 1 can of crab meat
* 1 tsp. sambal oelek (chilli hot)
* 1 onion
* 4 cloves garlic
* chopped cilantro or coriander
* some vegetable broth powder
* some vegetable oil
* some scallions
* salt and fresh ground pepper to taste

HOW TO…….

BEEF FLAVOR PASTE FRIED RICE

This was a request by my son Roni who’s craving for fried rice since last week.
Instant Beef Flavor Paste uses for prepare a beef soup base for noodle, but this time I tried to use it for fried rice without hassle, instant beef flavor paste is made life much easier when you are craving for a beef flavor for your fried rice. I just added some boiled mix vegetables in it. Ingredients: Onion, salt, soya bean oil, water, garlic, yeast, sugar, cinnamon, citric acid and ginger. I bought it from chinese store near us. It’s made from Thailand.
A simple way to enjoy an exotic, full-flavored beef in your fried rice witout adding beef meat.

YOU NEED…….

* 4 cups cold cooked rice
* 4 tbsps. vegetable oil
* 3 tbsps. instant beef flavor paste (from bottle)
* 4 cloves garlic, minced
* about 75 g boiled mix vegetables (frozen)
* some salt to taste
* some fresh ground pepper

HOW TO…….

TOCINO FRIED RICE

This is a request by my hubby, who’s fund cooking fried rice with Tocino oil…meaning the oil in which the tocino fried, then the leftover oil he will make fried rice out of it!
And that’s what I did here.

* 4 cups of cold cooked Rice
* Tocino oil (leftover oil from frying my homemade Tocino)
* 1 tbsp. Mama Sita’s Tocino Mix
* 4 cloves Garlic, crushed
* Salt and Pepper
* cooked Carrot (yellow)
* cooked Green Peas
* Scallions

HOW TO…….

*1.) Heat oil (Tocino oil). Sauté scallions, garlic and 1 tbsp. Mama Sita’s Tocino Mix and toss in leftover boiled rice. Stir-fry over high heat until garlic is golden brown.

*2.) Season with salt and pepper. Add cooked yellow carrot and cooked grean peas. Continue stirring until rice is done. I serve it with Hot chicken wings and sliced tomatoes.

NASI GORENG (My VERSION)

NASI GORENG, literally meaning “fried rice” in Indonesian and Malay, can refer simply to fried pre-cooked rice to a meal including fried rice accompanied with other items, or to a more complicated fried rice, typically spiced with tamarind and chilli and including other ingredients, particularly egg and prawns. this was requested by my hubby for our brunch last Saturday.

10948_102869719734049_100000330639294_70676_1922311_n — My VERSION of Nasi Goreng – iCookiTravel

YOU NEED…….

* 4 cups of cold cooked rice
* 2 tbsps. Nasi Goreng Mix
* chicken breast
* 4 cloves garlic, minced
* 1 onion
* 1 red bell pepper
*1 greeen bell pepper
* 2 tbsps. vegetable oil

HOW TO …….

DOLLY’s LONGSILOG

MY Longsilog-combo-my very own recipe of skinless Longganisa, sinangag and itlog!
For skinless longganisa recipe please check it out from files under request!
Serve with sliced cucumber and sliced tomatoes.

YOU NEED…….

* my garlic, basil and spring onin fried rice (check from files)
* my homemade skinless longganisa (check from files)
* 1 egg
* some oil

HOW TO…….

BLOOD SAUSAGE FRIED RICE

BLOOD SAUSAGE, BLOOD PUDDING, BLACK PUDDING or in German BLUTWURST:
Black pudding or blood pudding is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage. The sausage I mixed with my fried rice yesterday for our Saturday brunch!
I served it with sliced tomatoes and bananas. The so called-in Tagalog…”May ulam ka na may kanin ka pa”
Maybe something new for others but for us not. I used to experiment different things in my kitchen, thanks God until now was a success!

36177_157087700978917_100000330639294_350623_8235783_n — BLOOD SAUGE FRIED RICE – iCookiTravel

We used to have brunch mostly during weekends where the kids and I love to sleep longer. Maybe because of stress in the school during weekdays and for me the long night duty every night. And brunch is very ideal for us to get the breakfast and at the same time lunch in one. These are some of my fried rice collections, which I posted before…in the future I will be posting different types from all over the world with their variations.

GARLIC FRIED RICE WITH EGG

This is just simple as that, the well known fried rice. Well, I got bored. Sometimes it is good to go back to the basic. Inspired by hubby’s sinangag. All you need is day old rice, garlic, scallion and a bit of salt and pepper.

10948_102870286400659_100000330639294_70729_7598017_n — Dolly’s Longsilog – iCookiTravel

YOU NEED…….

* 1-1/2 tbsp vegetable cooking oil
* 3 garlic cloves, minced
* 300 g cooked rice, cold
* 1 stalk spring onion, chopped finely
* 1/4 tsp salt

HOW TO…….

* Heat oil in a wok over high heat. Add garlic and stir fry till fragrant, tossing and turning quickly to avoid burning, about a minute.

* Add the rice and stir them vigorously, turning the bottom part of the rice to the top and do the same to the sides till all the grains is mixed well with the garlic and oil.

* Toss in chopped spring onion and season with salt and soy sauce. Mix well and remove from heat
I serve it wit egg.

MY KIMCHI FRIED RICE

Simply my fried rice mix with kimchi. I may sound already on record as a fried rice fanatic. I just keep finding strange variations which completely change the final product. Even kimchi fried rice.

290789_252280538126299_100000330639294_856081_6373651_o — My Kimchi Fried Rice – iCookiTravel

You can mix right away the kimchi or serve it separate, just like what I did because my son is not fun of something hot! Scallions are always welcome, but I added already tiny sliced chicken breast and that’s it!

COOKING SPAGHETTI

December 30, 2011January 14, 2020 Dolly2 Comments

Popular history says that it was invented in China, and that Marco Polo brought the knowledge of this food to Venice. The spaghetti Polo encountered in the far east was made from either rice flour or hard wheat flour. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour. Down here are some of my spaghetti recipe I want to share with you.

SPAGHETTI with NAPOLI SAUCE a la DOLLY!

39174_144854412202246_100000330639294_290462_2245705_n — Spaghetti with Napoli Sauce – iCookiTravel

There are many versions of Sauce Napoli. Here a version a singular benefit made with much love from me, this is with ground meat, my version!

YOU NEED…….

* 500 g Spaghetti
* 250 g ground meat
* 1 pouch of Knorr Napoli Sauce
* some Olive oil
* 1 green Bell Pepper, cut into small cubes
* some different Herbs (basil leaves, parsley, thyme, chile peppers and oregano)
* salt to taste
* some Parmesan cheese
* half a Liter of cold water

HOW TO…….

* Cook the spaghetti according to package instruction.

* Heat a casserole or pan, add olive oil. Add ground meat stir until brown.

* For the meantime add Knorr Napoli sauce to half a Liter cold water and stir to blend.

* Add green bell pepper and salt to taste. Pour in Napoli Sauce and bring to boil until ground meat is done, over medium heat. Serve spaghetti, topped with Napoli Sauce and parmesan cheese!

CHICKEN TETRAZZINI

Tetrazzini is an American dish usually involving a non-red meat often with seafood, mushrooms, and almonds in a butter/cream and parmesan sauce flavored with wine or sherry and stock vegetables such as onions, celery, and carrots. It is often served hot over spaghetti or some similarly thin pasta, garnished with lemon or parsley, and topped with additional almonds and/or Parmesan cheese.

The dish is named after the Italian opera star, Luisa Tetrazzini!
Chicken tetrazzini a very simple way to prepare.

YOU NEED…….

* 150 g pasta ( I used spaghetti)
* 2 onions diced
* 1 1/2 cups of cooked and flaked chicken breast
* 2 tbsps. butter, softened
* 2 tbsps. of all purpose flour
* 1 1/2 chicken stock
* 1/2 tsp. finely minced parsley
* some grated cheese
* salt and peppet

HOW TO…….

*1.) Saute onion in melted butter until transparent. Add chicken season with salt and pepper. Stir until chicken is heated through.

*2.) Over medium heat, put butter add flour all at once, stirring briskly to avoid lamps from forming. Stir until flour is cook. Pour chicken stock little by little stirring sauce constantly turn off the heat when it’s starts to boil, add parsley.

*3.) Add buttered spaghetti to sauce. Toss lightly.

MEAT BALLS AND SPAGHETTI

Requested by my daughter Didi with this words:

“Mommy, the meatballs not too big, please?” I said, Sure. What exactly is a too-big meatball?
I used the rest of my ground meat mixture from my stuffed green bell pppers her. And it turned out so good.

20675_103646699656351_100000330639294_90713_1777714_n — Meat Balls and Spaghetti – iCookiTravel

YOU NEED…….

* Meat Balls—(please check my stuffed green bell peppers for recipe)
* Salt and Pepper
* Beef broth cube
* 1 Onion, finely chopped
* about 6 cloves Garlic, finely chopped
* 1/2 cup of Tomatoe paste
* 3 tbsps. Olive oil
* 2 tbsps. Sugar
* 1 tsp. Oregano

HOW TO…….

PICCATA ANDALOUSE – MY VERSION!

Andalouse a tomato and green pepper sauce, but my version only tomatoe sauce wthout green pepper. Piccata a thin scallop of veal, usually served with lemon.

YOU NEED…….

Makes 4 Servings (for each 2 pcs. small scallop)

about 8 pcs. small scallop
350 g spaghetti
1/2 cup wheat flour
2 eggs
1 tbsp. butter
1 pc. broth cube
5 tbsps. milk (2 tbsps. for eggs and 3 tbsps. for tomatoe sauce)
1-2 tbsps. sugar (for tomatoe sauce)
salt and pepper
some vegetable oil
500 g tomatoe sauce
1 lemon for lemon juice

HOW TO…….

—Cook spaghetti according to package directions.

—Put some flour in a container or plate. In a small bowl, beat the eggs, pour 2 tbsps. milk. Add some salt and pepper.

—Dip each piece of scallop in milk and egg mixture; shake off excess. Dredge scallop in flour and add to fry pan. Season with salt and pepper before coating.

—Remove scallop from pan and place on platter. Keep chicken warm while making the sauce.

—In a sauce pan, pour the tomatoe sauce, season with salt and broth powder or broth cube. Add lemon juice, milk and sugar. Let it boil for about 5 to 8 minutes, and continue to stir.

—When sauce is ready, arrange spaghetti in serving platter, 2 pcs. scallop and top with the sauce.

My CLASSIC PINOY SPAGHETTI

What is classic pinoy spaghetti?
It’s ground beef, sliced hotdogs and a sweetish kind of spaghetti sauce. I added lots of chopped onions, tomatoes, bell peppers and carrots and cooked the sauce until the vegetables were so soft the kids would not be able to see them distinctly. I used to cook this everytime my kids have guest. I cheated a little though. No one knew they ate lots of veggies too.

YOU NEED…….

* 500 g spaghetti
* 500 g Sirloin ground
* 2 tbsps. finely minced garlic
* 2 onions finely chopped
* 4 tomatoes, finely chopped
* 1 carrot finely chopped
* 1 red bell pepper, cored, seeded and finely chopped
* regular hotdogs or sausages ( I used frankfurters, since I’m in Europe!) sliced into rings.
* 1/2 cup ketchup
* 500 g tomatoe sauce
* 3 tbsps. sugar
* 4 tbsps. olive oil
* salt and pepper to taste
* 2 bay leaf
* 1/2 tbsp. butter
* grated cheese of your preference, I used parmesan cheese!

HOW TO…….

1.) Cook spaghetti according to package directions. Drain and toss with butter.

2.) Heat the olive oil add onion, garlic and ground meat. Stirring until ground meat is brown both sides. Add bay leaf, tomatoes, carrot, salt, pepper, bell pepper cover, simmer for 20 minutes.

3.) Add sausages or regular hotdogs, stirring, add 3 tbsps. sugar, tomatoe sauce and ketchup. Cover cook soft boil over low heat for 8 minutes, adjust seasoning if necessary.

SPAGHETTI LA TORRE

Try this culinary a mixture of a little bit spain and a little bit Italy, but cook and creation of a Filipina, Dolly(me)!

YOU NEED…….

* 500 g spaghetti
* 500 g shrimps
* 1 bunch spring onion
* 1/2 head of garlic. minced
* Basil leaves fresh or dried
* 2 pcs. lemon for juice
* 3/4 cup of white wine
* 2 tbsps. Rama or milk for making it fine!
* 3 tbsps. olive oil
* salt and pepper
* grated cheese for garnishing

HOW TO…….

* Cook the spaghetti according to package directions. Drain and toss with butter.

* With olive oil saute spring onion, garlic and shrimps and add basil leaves. Season with salt and pepper. Add lemon juice and white wine, cover until the alcohol evaporates. To make it fine add rama.

* Add spaghetti toss lightly adjust seasoning if necessary. Serve hot with grated cheese on top and with bread.

SMOKED SALMON WITH PESTO-SPAGHETTI

SMOKED SALMON WITH PESTO-PASTA?…….Why not? That’s less work for me and there are so many variations of pasta with pesto that I’ve been dying to try anyway. I’ve made pasta and pesto with smoked salmon. I’ve been meaning to try another no-meat-nor-fish version by throwing in some barely cooked asparagus but that’s something for another day.

10948_102870206400667_100000330639294_70705_7891970_n — Smoked Salmon and Spaghetti – iCookiTravel

If you have 15 minutes to make lunch but you don’t want to short change your family by opening a can, here’s a pasta recipe where the only cooking involved is boiling. You’ll have to adjust the amount of ingredients depending on how many persons you intend to feed. I only cooked a small batch today.

YOU NEED…….

* 200 g. of spaghetti
* 150 g. of smoked salmon, cut lenghtwice
* some Lemon extract or Lemon juice for smoked salmon
* 1/2 to 3/4 c. of pesto (my homemade pesto)
* grated parmesan cheese for garnish (or cheese of your preference)

HOW TO…….

—Cook the spaghetti according to package directions.

—While the pasta cooks, slice the salmon as thinly as you can without breaking the flesh.

—Make the pesto if you’re in the mood for home made. Otherwise, just measure the amount you need.

—Drain the pasta without rinsing in cold water save about 1/2 cup of water and reserve about two tablespoonfuls of pesto and pour the rest over the spaghetti. Toss gently. The heat of the newly cooked pasta will partially cook the salmon so that the edges turn opaque. If you do not like raw fish, heat a tablespoonful of pesto in a small pan, add the salmon and cook just until the flesh turns opaque. Then, add to the pasta and toss with the rest of the pesto.

—Place in a large platter or bowl. Add the sliced salmon. Garnish with grated cheese and drizzle the reserved pesto if you like.

My HOMEMADE PESTO

I love pesto-with pasta! In making this Filipinized pesto, a food blender or processor will be most useful. Of course, you can do everything by hand, if you wish. The ingredients… I can’t give you exact proportions because this was an experiment. I was feeling my way through the entire process only a few of the ingredienst. You’ll need lots of fresh basil leaves and I did not put some freshly-cracked black pepper because of garlic. I prefer more garlic than black pepper. The result rocked my crazy home cooking. 🙂

10948_102870159734005_100000330639294_70692_1992741_n — Homemade Pesto – iCookiTravel

YOU NEED…….

Makes 1 Jar
1 bunch Fresh Basil leaves
about 200 g ground Walnuts (cashew nuts or pili nuts would also go)
1 bottle or can Anchovies with oil (including the oil)
1 tsp. salt
half a head Garlic, peeled
1 Lemon for Lemon juice
about 1/8 Liter Olive oil

HOW TO…….

***Just put everything in the blender or food processor and process until smooth. Pour into a jar with a lid that fits snugly and keep in the fridge until you need it.

SPAGHETTI CARBONARA (My version)

The Real Carbonara Spaghetti is not really creamy. The noodles are coated in eggs and cheese. One of my Version cooking spaghetti carbonara. Since marami akong version nito na subok ko na……gusto ko lang e-share sa inyo try din ninyo and give comment sa entry na ito. Thanks a lot for your appreciation!

YOU NEED…….

* 250 g Spaghetti
* 100 g Ham
* 150 g Regular bacon
* 2 tbsps. Olive oil (I used Sunflower oil)
* 1 Onion
* some Parsely, chopped
* Salt and Pepper to taste
* 4- 6 Eggs, beaten
* 2 cups of Heavy cream
* Parmesan cheese

HOW TO…….

MY SPAGHETTI CARBONARA ANOTHER VERSION (version2)

Spaghetti carbonara simply tastes good and satisfying and an ideal recipe to be served for party or any occasion. If you do love pasta carbonara, give this a try! It is so satisfying! The traditional way of preparing spaghetti carbonarra!
I loved cheese to bits especially in Italian cooking and dishes. Besides, creamy and cheesy dishes will be my top selection especially Italian cooking. It simply tastes fantastic, scrumptious & superb flavour! Need not to say when it comes to spaghetti carbonara that fits the conditions.

YOU NEED…….

Makes 4 Servings
* 250 g Spaghetti
* 250 g Pancetta (Italian Bacon)
* 4-6 Eggs, beaten
* 1 tbsp. Olive oil
* Salt and Pepper to taste
* Parmesan cheese

HOW TO…….

RED PEPPERS PASTA

RED PEPPERS PASTA is a tasty way to enjoy the silky sweetness of roasted red and yellow bell peppers. Roast the peppers together with onion in olive oil, then I added some slice of peppers sausage. Top with fresh chopped parsley for a perfect meal – serve it with green salad as side dish.

31831_124100287610992_100000330639294_198727_8376612_n — Red Peppers and Spaghetti – iCookiTravel

YOU NEED…….

* 250 g Pasta, I used Spaghetti
* 1 red bell pepper
* 1 yellow bell pepper
* 1 Onion
* 1 canned Tomatoes, peeled
* 4 pcs. small Red Pepper sausage
* some fresh chopped Parsley
* about 2 tbsps. Olive oil
* 1 tbsp. Tomatoe Paste
* 1 tbsp. Paprika powder
* some Salt

HOW TO…….

SPAGHETTI WITH BEEF GOULASH SAUCE

Goulash is a dish of Hungarian tradition, well known all over the world. In this case the goulash serves as sauce for my pasta. The beef meat was so tender…..Today I prepared my goulash using Knorr Goulash Basis Mix. (See Video) I used spaghetti for pasta. No red wine added in this sauce.

YOU NEED…….

Spaghetti about 250g
Goulash Sauce (Check the recipe down here)

HOW TO…….

https://crazyhomecooking.wordpress.com/2012/04/05/spaetzle-with-beef-goulash-sauce/

Cook spaghetti according to packet direction or until al dente. Then poor Goulash sauce on topped. That’s it, Happy Cooking and Guten Appetit!

**Goulash in Austria

In Vienna, the former center of the empire, a special branch of the Goulash had been developed. The “Wiener Saftgulasch” or the “Fiakergulasch” on the menu in traditional restaurants is a must have. It is a rich Pörkölt like stew, more onions but no tomatoes or other vegetables are used and it comes usually with dumplings named “Semmelknödel” (Bread Dumplings).

**Cook spaghetti according to package directions. Simply brown the meat in a fat: olive oil or any vegetable oil and add the onions, garlic, potatoes, majoram, paprika powder and meat stock. Cover and cook until meat and potatoes are tender. For about 1 hour over lower heat. Dissolve the flour in half a cup of water and add, this will make the sauce thick. Season with salt and pepper.
Then serve as a sauce for spaghetti. I added some grated hard cheese too 😉

MY SOTANGHON SORTI

December 1, 2011March 11, 2018 DollyLeave a comment

SAUTEED MUNGBEAN THREAD (SOTANGHON GUISADO)

SOTANGHON is the Filipino name for glass noodle also mungbean thread noodles!
In Korean cuisine, glass noodles are usually made from sweet potato starch. We Pinoys we love it.

19275_104236102930744_100000330639294_103530_2533439_n — SOTANGHON GUISADO – iCookiTravel

This looks orange-coloured in real!
The orange-reddish tint in the noodles is from the natural food colouring from the annato seed powder I used. Also called or known “achuete”.

YOU NEED…….

* 400 g Mungbean thread
* 4 pcs. chicken fillet (breast)
* 150 g shrimps, cleaned and peeled
* 1 onion
* 4 cloves garlic
* 100 g chicharo
* 1 big-sized carrot
* 75 g button mushrooms
* 1/4 head cabbage
* some chopped chive or green onions
* 2 tbsps. soy sauce
* 4 tbsps. oyster sauce
* 4 tbsps. olive oil
* 2 tbsps. annato powder
* chicken broth
* salt and pepper

HOW TO…….

— Soak sotanghon in water until soft about 20 minutes. Drain and cut into desired lengths.

— Heat a wok, add olive oil and saute onion, garlic, shrimps and chicken fillet. Season with pepper, oyster sauce and soy sauce, simmer for about 3 minutes over medium heat until chicken is done.

— Then add carrot, cabbage, chicharo, mushrooms and annato powder which is dissolve in chicken broth then bring to boil for onother 3 minutes and add Sotanghon.

— Mix well and cook for another 3 minutes or until noodles is soft and cooked through. Adjust the taste with salt and pepper if necessary. Dish up and serve. Garnish with chopped chive or green onions.

VEGGIES CON SOTANGHON

I really, really love vegetables and sotanghon!
Kahit yata almost everyday na part ng daily food stuff ko ito ay hindi ako magsasawa…
mostly kung ang lahok ay mga gulay at sea foods lang ay lalong mas masarap para sa akin. Today Tuesday, 25th of January 2011, nang mabuksan ko ang isa sa mga cupboard na lalagyan ng mga food stuff na stock sa bahay…I just realized na marami pala akong stock na Sotanghon, I think Kilowise yata ito. Then I openned the frig. may broccoli and carrots din plus shrimps!
WOW! perfect match para sa VEGGIES con SOTANGHON ko na pweding baunin rin sa duty later.

131644_177303182290702_100000330639294_461789_8051541_o — Sotanghon with broccoli, carrots, chinese cabbage and shrimps – iCookiTravel

And speaking of “PAMBAON”, kailangan maraming madala kasi sakop buong tropa sa work…..hehehehhehehe…
Paborito din kaya ng mga pinays sa duty na pambaon ang sotanghon ala guisado…wink!

My VERSION-GLASS NOODLE SOUP

One of my hubby’s favorite and always requested!
Specially in winter season of the year.
This is my version, to all my DISTACTOR, you can try it

YOU NEED…….

* 250 g Glass noodle (Sotanghon)
* 200 g Frutti di Mare Special (Sea foods)
* 1 young onion leaf
* 1 carrot
* 1 onion
* 2 cloves garlic
* 4 pcs. wide green bean (breite fisolen)
* 3 tbsps. worcester sauce or oyster sauce
* fish soup stock
* olive oil
* salt and pepper

HOW TO…….

Delightful and flavorful soup that will sure satisfy your appetite for home cooking with an exotic touch. You won’t be disappointed. And it is not spicy!
It is a flavorful soup that warms the insides during the winter months. This soup can be made with or without the shrimp.

LUNCH FOR EDABEM FOUNDATION VIENNA CHAPTER

Since my daughter was a candidate for LIN-AY kang EDABEM 2010, who fortunately won…by the last canvassing held in Leonding Linz, Upper Austria last 10th of June of this year. So I decided the next meeting for the officers will be held in my flat, my way of showing My heartfelt thanks!
The food I cooked was serve for their lunch. I think everybody was so happy that day, knowing we brought back the crown to EDABEM VIENNA CHAPTER. As a mom, I’m so happy too for my daughter :pump-klaus:
Eventhough lack of sleep that day (came from night duty) I manage to prepare and cook all these dishes for them. They got Buttered Sotanghon with Shrimps, Chicken Afritada, Pan-fried Pork BBQ, Fried Horse mackerel, Horse Mackerel Sinigang, Pinaksiw na Pata, Mix Green Salad and Togue and Tokwa. Of course with rice and fof “Panghimagas” they got slice Water Melon. It was too hot that day, really summer…

Babet the treasurer (Grace Balimiento), brouhgt Maja Blanca for dessert. This made the lunch so perfect that day.
Sa dami kaya ng umattend, halos napuno ang bahay ko na parang sardinas ang mga tao…hahhaaa….
Sa init kaya ng araw na iyon talagang tumataginting ang init ng araw. Taos pusong pasasalamat naming ng aking pamilya sa mga sumuporta sa amin di maikakaila sa lahat na iilan lamang sila, sa nagdala sa akin sa situwasyon na ito na kahit yata laway ay walang naisuporta sa akin ay SALAMAT narin. di talaga maalis ang ugaling PINOy na tinatawag na “NINGAS KUGON”! Dala-dala parin hanggang sa abroad, kaakibat na yata ng pamumuhay ng mga ilan-ilang Pilipino!
Anyway, here are the food which I served for them that day:

39802_144866285534392_100000330639294_290498_6767714_n — Mercy my friend – iCookiTravel

My Mutti (mother) Mercy, she was trying the food afterwards.

41349_144866305534390_100000330639294_290499_1382480_n — Shrimps Sotanghon – iCookiTravel

This is one of my favorite at ng mga bisita rin yata kasi ito yong naunang naubos sa hapag kainan!…heheheee….

41349_144866312201056_100000330639294_290500_7339637_n — Fried Horse Mackerel – iCookiTravel

Fried horse mackerel, matakaw sa kanin ang ulam na ito, habang kumakain at tumatagal mas lalong napapasarap ang pagkain at napapadami ang kain lalo na Rice!

41349_144866315534389_100000330639294_290501_161357_n — Chicken Afritada – iCookiTravel

Hindi gaanong naulam ang chicken Afritada, dito kasi sagana sa karne ng manok, baboy at baka. Mas ibig ng mga Visayan ang isda at gulay lalo na kapag pinirito at may maanghang na sawsawan…hehhee…

40359_144866335534387_100000330639294_290503_8090267_n — Fish Sinigang – iCookiTravel

So, may pinirito na may sinigang pa…sa SARAP KAYA!!!

Para Balance Diet kailangan may gulay din, o di ba?
Togue at tokwa, masarap sa piniritong isda.

40359_144866342201053_100000330639294_290505_5918533_n — Ensalada – iCookiTravel

Seyempre ang Ensalada ay di mawawala kahit sa ano mang handaan dito sa amin. Hilig ng lahat kainin lalo na sa panahon ng tag-init!
Mapa BBQ, GRILL, o di kaya ay mga lutuing karne, kailangang may kasangga na ensalada.

40359_144866348867719_100000330639294_290507_7848646_n — Pinaksiw na Pata – iCookiTravel

Hindi rin mawawala ang aking walang kamatayang “PINAKSIW na PATA”!

MY FAVORITE “PAMBAON”

As a working mom, I always had “PAMBAON” too for my breaktime. At hindi lamang basta pambaon but to share others too! :pump-:)
Point ko lang as much as possible to prepare the food always at home. Prepare food = iwasan ang mga ready to eat, or iyong madaling iprepare na food katulad ng delata, hotdog, tocino, longganisa. for example for lunch box or merienda at work. Sotanghon with seafoods and with different vegetables is one among of my favorite “PAMBAON”. With this I could have it three times a week no complain! I really LOVE Sotanghon as long as with different vegetables in it and preferably also with shrimps. Look at this…….

31831_124126234275064_100000330639294_198779_3701931_n — Favorite “Pambaon” – iCookiTravel

Now tell me what’s in your mind?
Now you know why I love Sotanghon very much…you can give a try and let me know…

CHICKEN AND PORK “ADOBO” in PANCIT-SOTANGHON

I want to get rid of my left over chicken and pork adobo. This is one reason why I cooked the pancit-sotanghon. The second reason is I’m expecting 3 people who are coming for the practice of dance number which we are going to present for a 60th birthday celebration one of my long time friend since 1986-1987. So in short the adobo was used and at the same time I have something for them to eat as brunch!
Was very simple just like cooking pancit with some unusual ingredients only you can find in my series recipe…..heheheee…..
I serve it with some sliced lemon and bun.

YOU NEED…….

* about 1 1/2 cup of left over chicken and pork adobo
* 1 pack of Sotanghon
* 1 pack of pancit canton
* 1 onion
* 4 cloves garlic
* 75 g shrimps, peeled
* 100 g green beans, roughly cut into sticks
* some mushrooms
* 2 pcs. carrots, peeled and cut into sticks
* some celery, sliced
* some pechay baguio
* 1/2 cup of light soy sauce
*some pepper powder

HOW TO…….

HUBBY’s VERSION of SOTANGHON SOUP!

My family, we are use to have our dinner or lunch whatever the viand is…always serve with soup and either rice or noodles. This was my hubby’s version of sotanghon soup with mussels, shrimps and yellow boletuses (mushrooms). Simplified saute art with fish broth cube, spring onions and salt to taste. The kids loves it specially my son. To prove here is his recipe…

31831_124097060944648_100000330639294_198714_7148451_n — Hubby’s Version of Sotanghon Soup – iCookiTravel

YOU NEED…….

* 200 g Sotanghon
* 75 g Mussels
* 75 g Shrimps
* 4 to 5 pcs. Yellow Boletuse, (mushrooms) cleaned and sliced roughly
* some Spring Onions, cut into rings
* 4 cloves Garlic, crushed & peeled
* 1 pc Fish broth cube
* some vegetable oil
* Salt to taste

HOW TO…….

—Heat some oil in a casserole or big sauce pan, saute crushed garlic, spring onions, mushrooms, shrimps & mussels season with salt.

—Then add sotanghon, fish broth cube and soup stock or water. Let it boil once it boils lower the heat adjust seasoning if necessary. Cook until everything are done. serve hot!

MUNGBEANTHREAD and MUSSELS-SOUP

Soup of the day…”SOTANGHON at TAHONG”, sounds PINOY na PINOY isn’t it?!
Most Filipinos knows Sotanghon soup, but the question is what goes with it? Chicken and pork are very common. Try this recipe of mine with mussels. I bought mussels with halve shell but cleaned already. It was a flavorful broth which was very much liked by my kids. I added yellow carrot too.

27074_105143556173332_100000330639294_125327_7948856_n — SOTANGHON and MUSSEL SOUP – iCookiTravel

YOU NEED…….

* 800 g Mussels
* 400 g mungbeanthread (Sotanghon)
* 1 each yellow and orange carrots, medium sized-peeled and thinly sliced
* 100 g mushrooms
* some scallions (cut into rings) or chopped chive
* a thumb-sized ginger, peeled and thinly sliced
* 1 onion, peeled and thinly sliced
* 3 cloves garlic, crushed and peeled
* some vegetable oil or olive oil would go also
* fish sauce (patis) to taste
* some soup stock or water for soup
* some pepper

HOW TO…….

— Heat a big casserole, add some olive oil or any vegetable oil. Saute onion, garlic, ginger, carrots, mushrooms and mussels.

— Season with pepper and fish sauce. Pour some soup stock or water, cover and let it boil.

— Add sotanghon and scallions and continue cooking until everything is done. Adjust seasoning if necessary. Serve hot top with chopped chive. GUTEN APPETIT 🙂

WOK VEGETABLES AND SOTANGHON!

As you could see, I Love Sotanghon very much, that’s the reason why once a week I use to had it in my Menu plan…..

YOU NEED…….

* 500 g Sotanghon
* 500 g Shrimps
* 1 pack frozen Wok Vegeteables
* 1 cup of water
* 3 tbsps. olive oil
* some powdered pepper
* 5 tbsps. Toyomansi or Soy Sauce

HOW TO…….

*1.) Heat a skillet, wok or pan. Pour some olive oil. Saute shrimps and wok vegetables. Season with soy sauce and pepper.

*2.) Add a cup of water and sotanghon, continue stirring to blend all together until sotanghon is done.

FISH BALLS AND SOTANGHON

I LOVE FISH BALL, I’m so thankful that I could get it also in Europe, and the SOTANGHON too. I prefer to add the dry noodles to the pan and make them absorb as much chicken stock as they can!
Believe me or not I use to cook sotanghon every week as my “pambaon” or snack at home.

YOU NEED…….

* Chicken bones (for chicken stock)
* about 400 g Sotanghon (Vermicelli)
* a cup of cooking oil (for frying fish ball)
* Fish ball (big and small) 1 pack each
* 100 g Shrimps
* 1 Carrot
* 2 pcs. small Zucchini
* 150 g Chicharo
* 1 pc Onion , thinly sliced
* 3 tbsps. Garlic minced
* 3 pcs. Spring onion, cut into rings
* 6 to 8 tbsps. Soy sauce (toyo)
* Salt and Pepper
* 1 pc. Lemon

HOW TO…….

1.) Place chicken in a casserole. Cover with water. Add 1 tsp. of salt. Set over medium heat and bring to a boil. Remove scum as it rises. Lower heat. Cover tightly and simmer for 45 minutes. Transfer chicken to a plate and cool. Strain stock.

2.) Heat a pan. Add cooking oil. Fry Fish ball.

3.) Heat a wide heavy skillet. Add cooking oil. When oil starts to smoke, fry onion and garlic until transparent and golden brown. Add shrimps, carrots, zucchini, chicharo, chicken breast from chicken stock, salt and pepper. Add chicken stock and sotanghon. Test noodles for doneness. When sotanghon is tender and all the stock absorbed, add fish balls and onion leaves. Stir for a few minutes until onion leaves just start to wilt. Serve with sliced Lemon while hot.