I once mentioned in my introduction that I won’t be using canned sauces in my recipes. Everything would be traditionally prepared as much as possible, which means no shortcuts. But, no, I cannot apply that rule in this recipe.
The reason is Filipino Style Spaghetti is always prepared with canned and bottled sauces. If I use fresh tomatoes alone (which I do sometimes with olive oil –> yum!), it won’t be Filipino style anymore. Tomatoes are not naturally sweet, at least that’s not how we acquired the taste; it may be too sour for the Filipino palate. Hence, we add sugar and banana catsup to balance the flavors. Why? Because that’s how we like it! Filipino Style Spaghetti is like Spaghetti Bolognese, but sweeter.
So my brother cooked Filipino Style Spaghetti yesterday, Sunday. I took some pictures, but it’s pretty much my own recipe inspired by my Tita‘s. My Lola was not a huge fan of spaghetti. She would rather eat Chinese noodles. Some credits also go to Joe, a college friend, who told me to add milk to the sauce to make it creamier. And, yes, it’s just so much better!
If you have kids, I’m sure they will love this dish. It will give Jollibee a run for its money any day. 🙂
I know a lot of people who cannot fry an egg. For instance, a perfect sunny-side up: how do you make one without burning the edges or breaking the yolk. So here’s what I’ve been thinking — what if I create a few series devoted to our favorite ingredient, no?
I love eggs whichever way they’re prepared. I have to say that they’re one of the most versatile and most important ingredients in cooking and baking. Let me know what you think.
Below is a basic egg salad sandwich recipe. Some people prefer to add onions or pickles or lettuce. Include them on the list of ingredients if you wish. Spice it up with some chili powder or chili flakes. Spread it on any type bread or crackers. It’s all up to you! But I like mine simple.
Check out the recipe below:
I love rice, and I think any true-blooded Filipino (or Asian) cannot live without it. I love garlic too. Although I don’t like it in my breath, there’s something about its pungent flavor that makes it a must-have ingredient for many Filipino dishes.
Combining the two, you get Sinangag na Kanin or Garlic Fried Rice — a very simple, quick, and flavorful rice dish that can be partnered with any breakfast dish, such as tocino, tapa, longganisa, hotdog, daing, and/or fried egg.