LOOK AT THIS…

Do I need to explain further what a lechon kawali is?

Oh well… Simply put it is deep-fried pork belly or liempo. There are various ways of preparing this. One way is to boil the pork belly with onions, garlic and other seasoning prior to deep frying.

This one here, I used Barrio Fiesta Lechon Kawali Seasoning Mix. I just followed the instructions at the back of the packet and that’s it… If you want to try it out, you may also refer to the official website of Barrio Fiesta.

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Bacon wrapped asparagus as straightforward as it can be is just bacon wrapped around asparagus then fry on little or no oil (if using a non-stick pan). Use toothpick to secure the spears together. For a little spice, sprinkle with ground pepper if preferred.

Now if you have some other surprises to wrapped inside the bacon like strips of ham – fiesta, SPAM, meatloaf, whatever you like, just do it, the possibilities are endless.

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With a little more time to spare recently, my craving for pancit canton made me prepare basic ingredients like baguio beans, carrots, onion and garlic… then something came into my peripheral view… Lucky Me! Instant Pancit Canton Sweet and Spicy. I already had the canton noodles but decided to use Lucky Me! instead (noodles and flavorings) with the sautéed veggies and a hard-boiled egg, it was just perfect.

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Ingredients:

1/2 kg Prawns

1 small can of sliced mushrooms, drained and washed

4-6 cloves of garlic, minced

2 tbsp thai chili pasted

4 tbsp osyster sauce

oil for sauteing

pinch of salt

Procedure:

1. Mix oyster sauce and roasted red chili paste. This is available in the Asian section of supermarkets specially in SM Hupermarket.

2. Heat pan. Saute garlic. When half cooked, add mushrooms, and prawns. Cover and let prawns cook. Lower the fire once the water sauce from prawns start to boil.

3. When the shell is rich orange, add in the chili and oyster mix.  Stir to make sure all the prawns are covered with the chili-oyster mix. Cover. Turn off the fire. Leave pot covered.

4. Serve and enjoy.

This recipe can also be done without the prawns. Just use mushrooms and chunks of white onion to serve as side dish to any meal.

Prawns can also be served in the simplest way to cook it by steaming. Make sure to mix some salt first.

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Ginisang Tuna sa Spaghetti

Yep, it’s ginisa… the usual Pinoy way. If there is study on every Filipino household about our cooking habits, aside from frying (prito), sauteing (gisa, ginisa) will surely top the list.

From Wikipedia:

Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Unlike pan-searing, sautés are often finished with a sauce made from the pan’s residual fond.

In addition to what I’ve cooked earlier, grilled chicken with mushroom sauce, another dish completes today’s dinner.  This time it’s a pasta dish cooked the Pinoy way.

RECIPE

Ingredients: 

4 servings of cooked spaghetti (or any pasta) — *serving here depends on your family’s appetite haha*

4 large ripe tomatoes, chopped

1 onion, chopped

4-6 cloves of garlic, chopped

3 tbsp slice button mushroom

3 tbsp olive oil

dash of rosemary

1 can tuna flakes in oil, drained; leave 2 tablespoons of tuna oil

salt and pepper, to taste

optional – capers and olives, sliced

Procedure:

1. Cook pasta as instructed in the pack (yep there are instructions there… quick overview, add  oil and salt to boiling water).

2. Heat pan. Saute garlic, onion, and tomatoes in olive oil until tomatoes are tender.

3. Add mushroom, tuna flakes and part of tuna oil, olives, capers, dried rosemary.  You may also add some chili flakes to spice up the dish.

4. Turn heat to low and mix cooked pasta well into the tuna mix.

5. May top with ground parmesan cheese. Serve and enjoy. 

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