Fish & seafood

• Talakitok (trevally) steaks with homemade pesto
• Sweet and spicy talakitok in a flash
• Fish fillets in white wine
• Lemon-butter-garlic prawns
• Fish fillets in white wine and cream-and-cheese sauce
• Tilapia fritters with honey-lemon sauce
• Clams spaghetti with white wine
• Baked pompano and red cabbage
• Baked tahong (mussels)
• Chili garlic shrimps with coriander paste and Kecap Manis

Superb soups

• Creamed cabbage soup
• Kalabasa (squash) soup
• Real cream of mushroom soup
• Save the meat from the soup bones
• Pork and cabbage soup
• Kalabasa (squash) and potato soup
• Chunky Beef and Macaroni Soup
• Chicken soup for a rainy day
• Salmon and tomato soup
• Budget cooking, part 1 (macaroni soup)

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Kiddie Spaghetti 2

This is what I brought for our usual Saturday get-together with friends. Our girls were not in the mood to go out and preferred to stay at home. I thought against cooking another dish for their dinner since it would mean double work for me and twice the amount of dishwashing for the maid. Besides, the girls would have had a fit if they didn’t have their share of the spaghetti.

I had to recalculate how much I would need for each ingredient. A usual pasta dinner at home for the four of us, plus the maid, is pegged at 250 g. of pasta. That amount would mean some leftover for brunch, good for 2 people, the following day. I figured that the kids’ and the maid would need about half of the 250 g. In the end, I decided to cook 750 g. of pasta altogether and enough sauce to go with it. Like I normally do, I overshot some things. Too much hotdogs. But then that pleased the kids.

The amount of ingredients given here are exactly as I cooked the dish, calculated to feed fifteen people. Of course, I already considered the fact that the rest of our friends would be bringing some dinner item too and the spaghetti won’t be the only food there.

To make sure that the spaghetti won’t get soggy between the time we left our house and the time dinner would be served at our friend’s place, which was an hour away, I undercooked the pasta. The heat from the sauce would be enough to let the pasta continue cooking even away from the stove and, at the same time, absorb the flavors from the sauce. By dinner time, the pasta would be fully cooked but not soggy and all the excess liquid would have been fully absorbed.

In the mood for more food?

• Pasta with tinapang bangus (smoked milkfish)
• Jar cap inspired fried rice
• Chez Genia: Paris, France
• Pan de sal
• Bicol Express
• ECJ Farm’s Batuan Puree
• Orange porkloin steaks and buttered veggies
• Braised tilapia
• Beef Cutlets and Buttered Vegetables
• Welcome to my kitchen!