Compiled Recipe – Salted Egg and Tomato Pasta

Salted Egg and Tomato Pasta

* 250 grams spaghetti, cooked according to package directions
* 2 salted eggs, peeled and chopped
* 2 red tomatoes, seeded and chopped
* ¼ cup white onions, chopped
* 1 tbsp cilantro leaves (wansoy), chopped
* ½ tsp salt
* ½ tsp ground black pepper

1) Cook spaghetti according to package directions; drain and set aside.

2) Combine salted eggs, tomatoes, white onions, cilantro (wansoy) , salt and ground black pepper in a bowl. Add pasta and toss until well coated. Serve immediately or chill until ready to serve.


Compiled Recipe – Spaghetti and Meatballs

Spaghetti and Meatballs

* 3 slices bread, made into breadcrumbs
* 1/3 cup fresh milk, or as needed
* 1 (500 gram) pack spaghetti noodles
* 3 tbsp olive oil
* 1 medium white onion, peeled, chopped
* 2 tbsp tomato paste
* 1 (800 gram) can whole peeled tomatoes
* ¼ kilo ground pork
* ¼ kilo ground beef
* 4 slices bacon, chopped
* 1/3 cup parsley leaves, chopped
* 1 large egg
* 1 cup parmesan cheese, grated
* salt (to taste)
* ground black pepper (to taste)
* oil (for deep frying)

1) In a large wet breadcrumbs with milk. Set aside. Cook spaghetti according to package directions. Drain. Keep warm.

2) Meanwhile, heat olive oil in a sauté pan over medium heat. Sauté onion until translucent. Transfer half the onions to the bread mixture. Stir tomato paste into the pan. Add tomatoes, breaking up the fruit. Stir tomato paste into the pan. Season with salt and ground black pepper to taste. Set aside.

3) Prepare pot for deep frying. Then, mix wet breadcrumbs (will look like paste) , onions, ground meats, bacon, parsley, egg and Parmesan cheese. Test for seasoning by cooking a small portion; adjust as needed. Using an ice cream scoop, make 20 2-inch round meatballs. Deep fry meatballs until browned. Drain on a rack over paper towels.

4) Toss cooked spaghetti with tomato sauce. Serve with meatballs.



Compiled Recipe – Spicy Curry Noodles

Spicy Curry Noodles

* 340 grams spaghetti
* 2 tbsp oil
* 1 small red onion, peeled, chopped
* 3 cloves garlic, peeled, chopped
* 1 tsp fresh ginger, grated
* 3 tsp red Thai curry paste
* 2 tbsp soy sauce
* ½ cup coconut milk
* ¼ cup basil leaves, chopped
* 1 cup snow peas (sitsaro), halved diagonally
* 2 scallions, cut into ½-inch lengths
* salt (to taste)
* ground black pepper (to taste)

1) Bring a pot of water, salted, to a boil. Add spaghetti and cook until al dente, about 8 minutes. Drain and keep warm. Set aside.

2) Meanwhile, in a large sauté pan over low heat, heat oil. Sauté onion, garlic and ginger until aromatic. Add curry paste and soy sauce. Bring to a simmer, stirring to mix in curry.

3) Pour in coconut milk and bring to a simmer again. Add cooked pasta, basil and snow peas and toss to mix. Taste (as some curry pastes are salted) and season to taste with salt and ground black pepper.

4) Divide into bowls and top with scallions. Serve while hot.


Compiled Recipe – Tomato and Spam Pasta

Tomato and Spam Pasta

* 400 grams spaghetti
* 2 tbsp oil
* 1 medium red onion, sliced
* 3 cloves garlic, peeled, minced
* 1 (340 gram) can spam, cubed
* 1 (400 gram) can diced tomatoes
* ½ tsp dried basil leaves
* 1 tsp dried oregano
* ½ tsp dried chili flakes
* 1 tbsp sun-dried tomato pesto
* ½ cup all purpose cream
* salt (to taste)
* ground black pepper (to taste)

1) Bring a pot of water, salted, to a boil. Add spaghetti and cook until al dente, about 8 minutes. Drain and keep warm.

2) In a large wok over medium heat, heat oil then sauté onion, then garlic, until softened. Add Spam and cook until heated through. Dump canned tomatoes, including juices, in the can, and herbs into the wok. Cook, crushing tomatoes, until mixture begins to simmer. Stir in tomato pesto and cream. Season to taste. Cook until heated through.

3) Divide cooked pasta into the bowls and top with chunky sauce. Sprinkle with basil leaves and Parmesan cheese. Serve hot.


Compiled Recipe – Meatballs Spaghetti

Meatballs Spaghetti

* 1 kilo pork (use ground pork)
* 2 hotdogs (finely chopped)
* ¼ cup breadcrumbs
* 1 large egg, beaten
* 1 pack spaghetti, around 200 grams
* 1 small red onion, finely chopped
* 2 cloves garlic, finely chopped
* 1 pack tomato sauce (use Filipino style sauce, around 250 grams)
* 1 tbsp sugar (to taste)
* 1 tbsp fresh milk
* cheese , grated (optional)
* salt (to taste)
* ground black pepper (to taste)
* oil (for frying)

1) In a large bowl, dump pork, hotdogs, breadcrumbs, egg and salt and ground black pepper. Cook a small portion to test for seasoning and adjust accordingly. Form into ½-inch thick balls. Set aside.

2) Meanwhile, bring a pot of salted water to a boil. Cook spaghetti according to package directions. Drain and keep warm.

3) Heat a deep sauté pan over medium heat with enough oil for pan frying. Pan fry meatballs, covered, in batches until each meatball has browned on all sides. Transfer to a plate and set aside.

4) In the same pan, drain any excess oil. Cook onion, then garlic until softened and translucent. Stir in tomato sauce, sugar and milk. Bring to a boil, then simmer. Season to taste with sugar, salt and ground pepper.

5) To serve, toss spaghetti with sauce. Divide spaghetti among 4 plates. Top with mini meatballs. Sprinkle with cheese, if desired.

food review

Food Review: Shakey’s


Craving for pizzas? Planning a birthday celebration with your family and friends? Feel free to celebrate your special day here at Shakey’s and get a free pizza during your birth month or day, as well as a supercard.

I and my school friends celebrated my birthday at Shakey’s Hemady since it was just near Robinson’s Magnolia and my sister’s place. Their staff, Ms. Prian, was the one who served us and offered the promo. I commend her since she served us with a smile on her face and had that friendly demeanor that would surely brighten up your special day even more.

What I had for my birthday last Saturday was a family meal deal 2 which already comes with a serving of spaghetti platter, chicken n’ mojos, a thin crust pizza (cheese) , a free pizza (pepperoni) and a pitcher of their house blend iced tea. Plus, I got a Shakey’s supercard for free.





Compiled Recipe – Kale Pesto Pasta

Kale Pesto Pasta

* 1 large zucchini, julienned into 2-inch lengths
* ½ tsp sea salt
* 1 ½ cups fresh spinach leaves, packed, sliced thinly
* 2 cups kale, packed
* ½ cup basil, packed
* 2/3 cup parmesan cheese, freshly grated
* ½ cup almond flakes, lightly toasted in a pan and cooled
* 6 cloves garlic, roasted and cooled
* ½ cup extra virgin olive oil
* sea salt (to taste)
* 1 tbsp sea salt
* 250 grams spaghetti
* 12 large leaves fresh basil,  sliced thinly

1) Place zucchini in a colander and sprinkle evenly with salt. Drain for about 10 minutes. Lightly squeeze zucchini to remove excess water.

2) Toss spinach into zucchini.

3) Make the kale pesto: Process all ingredients in a food processor until finely ground and well combined. Season to taste with salt. Set aside.

4) Bring 4 cups of water in a large stockpot to a boil over medium high heat. Add sea salt and cook pasta according to package directions. Remove pasta from water and immediately toss in drained vegetables and kale pesto. Add ¼ to 1/3 cup hot pasta water to loosen sauce.

5) Toss with basil and serve hot.




Compiled Recipe – Cacio E Pepe

Cacio E Pepe

* 200 grams spaghetti
* water, as needed
* salt (to taste)
* ¼ cup olive oil
* 1 tsp freshly ground pepper, more to taste
* 1 cup Pecorino cheese, finely grated

1) Bring a medium pot filled halfway up with water to the boil. Lightly season water with salt. Add pasta, stir to prevent sticking, and cook 8 minutes, stirring occasionally, or until al dente. Set aside and reserve the pasta water.

2) Meanwhile, in a large sauté pan over low heat, heat olive oil and add black pepper. Cook the pepper until fragrant.

3) Using tongs, transfer spaghetti to the pan, letting pasta water drip into the pan to help bind the sauce. Sprinkle with cheese, and stir vigorously until cheese has melted and forms a light sauce. Add more pasta water if the sauce seems too dry. Cook over low heat until cheese melts. Serve immediately.



Compiled Recipe – Spaghetti a la Carbonara

Spaghetti a la Carbonara

* 1 tbsp salt
* 1 whole egg
* 1 egg yolk
* ½ cup grated parmigiano reggiano cheese, plus extra for garnish
* 1 tsp ground black pepper
* ½ cup pancetta or bacon, diced
* 500 grams spaghetti
* freshly cracked black pepper
* pecorino romano cheese

1) Bring a pot of water to a boil. When boiling, add salt.

2) In a medium mixing bowl, whisk together egg, egg yolk, Parmesan, and pepper for 3 to 4 minutes or until thick and creamy.

3) In a medium sauté pan, render the pancetta or bacon until crispy. Remove pancetta from pan and place on a paper towel to remove excess fat.

4) Add pasta to the boiling water and cook until al dente. Strain the pasta but do not rinse. Add the hot pasta to the bowl with the egg mixture.

5) Fold the egg mixture and pasta together for 30 seconds.

6) Fold pancetta into the pasta. Garnish with grated cheese and extra black pepper. Serve at once.


Compiled Recipe – Tomato and Longganisa Pasta

Tomato and Longganisa Pasta

* 4 pcs longganisa, diced
* 3 pcs medium tomato, seeded and diced
* 3 small cloves garlic, crushed and minced
* 2 tbsp olive oil or melted butter
* ½ cup coarsely chopped parsley
* salt and pepper
* 200 grams spaghetti, macaroni or fettucine pasta

1) Cook pasta until al dente.

2) In a pan, heat up butter. Sauté garlic, tomatoes and longganisa until cooked.

3) Add the cooked pasta.

4) Sprinkle chopped parsley and serve.