Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

Friday, December 10, 2021

Creamy and Cheesy Ube Halaya

15 days until Christmas! I'm sure parents like myself are already thinking about food for Noche Buena. I actually made a list of our Noche Buena staples, some of which we usually just buy, cooked. But this time around, I plan on making it extra special by cooking them myself. Through the years, Ube Halaya is always part of our Christmas eve, so it's definitely part of my list. And, just the other day, Athena and I made some Creamy and Cheesy Ube Halaya. For our first time, we were surprised that it turned out so good and creamy. Our secret? We used Nestle All-Purpose Cream!

Monday, December 6, 2021

Milky-namnam Pininyahang Manok Recipe

I'm guilty of sometimes not cooking home-cooked meals for lunchtime, weekdays. Sometimes, I just don't have the power to do it after working all night long. That's why, when I do get to cook, I make up for it and that's mostly for dinnertime.

Thursday, April 1, 2021

Easy Dory Kabayaki Recipes: Perfect for the Holy Week

Last Valentine's Day, I shared with you about our quick and easy but oh so fancy Valentine's dinner featuring Sarangani Bay's Dory Kabayaki. And, since it's the Holy Week, and a lot of people, including myself are observing meatless week. I am sharing with you the recipes of the 2 meals I prepped. They are the Dory Kabayaki with Sweet Pea, Corn, and Carrots and Dory Kabayaki with Spinach and Shitake Mushrooms.

Wednesday, December 9, 2020

Talong Espesyal Recipe

Growing up in La Union, you best bet vegetables are a staple in every meal. You heard about dinengdeng? It's an Ilokano vergetable dish like pinakbet except that the former has bagoong based soup. As a kid, I am not fond of eating it but I had to and eventually it grew on me. I ate all the vegetables in it except talong or eggplant and the ampalaya or bitter melon. However, growing up, I liked the former a lot. Talong is now one of my favorite vegetables together with okra. Haha! 

Thursday, November 19, 2020

Crispy Burger Steak with Mashed Potatoes and Buttered Mixed Veggies Recipe

I always get a compliment from my kids every time I cook something special or something new. That's why no matter how busy I get, I try my best to cook for them. Remember when I shared about stocking up on easy to cook food? They are a life saver especially during crunch time, but of course, I still make it as special as possible. 

Last time, I shared about how I whipped up something special out of the CDO Crispy Burger which is the Creamy Mushroom Burger Steak with Brocoli. Now I am sharing another recipe that I cooked tonight for dinner- Crispy Burger Steak with Mashed Potatoes and Buttered Mixed Veggies. The kids loved it and again I received an earful of compliments from them. It's like getting a 3 star Michelin rating, if I have my own resto. Haha! 

Thursday, November 5, 2020

Creamy Mushroom Crispy Burger Steak with Broccoli

We're on our 3rd day of the kids' First Quarter exams, that's why I've been MIA on social media lately. Aside from this, I also have a lot of deadlines to meet. Ugh, so many things to do, so little time! Then here comes the struggle of thinking about what to cook. It has always been my struggle, let alone in times like these. I tried planning our weekly menu, it was okay but, most days hindi rin nasusunod. Hehe. So what I do is I stock up on easy to cook food like chicken nuggets, hot dogs, and one of the kids favorite, especially Tristan- CDO Ulam Burger and the CDO Crispy Burger.

Sunday, September 27, 2020

Chunky Chicken Caldereta Recipe in less than 20 minutes

Sunday is family day! No work, no online classes. It's been a stressful past 2 weeks since the kid's distance learning started. I haven't cooked a decent meal, we mostly order food or we cook instant food. So today, I cooked something special for lunch (brunch for me hehe).

I cooked Chunky Chicken Caldereta. It's my 2nd-time ko cook Caldereta, first one was beef. Oh wait, I think I cooked Beef Caldereta twice already. I am sure I took photos but I don't know where they are now so I haven't blogged about it yet. I'll probably cook again soon. So it's the first time I used Chicken meat for Caldereta and kung gaano katagal lutuin yung beef caldereta, with this, it only took me less than 20 minutes. Sharing with you my secret- I used Mama Sita’s Caldereta Mix. I don't have all the ingredients on hand so, Mama Sita's Mix was a lifesaver. 

Friday, September 11, 2020

Make Your Own Fluffy Pancakes from Scratch

Pancakes anyone? I don't know about you but we all love pancake in the house. Wether you top it with maple syrup, whipped cream, chocolate syrup and fruits, it's perfect for breakfast and snack time. 

With all the ready mix pancake that is available in every supermarket everyone can have instant pancake anytime. I remember cooking my first pancake that way, it's so easy just add water, cook and voila! No hassle right? But did you know that making your own pancakes from scratch isn't that hard at all? You might say why bother when you can do it the easy way, but hey it always feels good to learn! 
We have a huge pack of all purpose flour which we won from an online promo so I found ways how to make use of it. 

I remember my mom cooking pancakes from scratch when I was young so I called her up and asked for the recipe. Google was of course very helpful, I was able to check other recipes though it's pretty much the same hehe. 

So here's an easy recipe for a fluffy pancake from scratch!

1 1/2 all purpose flour 
2 teaspoon baking powder 
A pinch of salt 
1 tablespoon white sugar 
1 1/4 cups milk 
1 egg
3 tablespoons melted butter/ oil 
A dash of vanilla extract (optional)

1. Mix together dry ingredients (flour, baking powder, salt and sugar). 
2. Make a well in the center and pour in milk, egg, melted butter and vanilla extract
3. Mix until smooth.
4. Heat a lightly oiled frying pan, I use nonstick pan so no need for oil. 
5. Pour about 1/4 cup of batter in the pan and cook both sides.
6. Drizzle with desired syrups and topping. Serve and enjoy!

Easy peasy! It's been quite a while now since the last time I bought those pancake mixes because now I can make my own! You should give it a try and let me know how it turned out! 

Anyway For our snack earlier, i prepared the traditional Pinoy pancake which is just butter/margarine and a sprinkle of sugar on top. The kids and the husband loved it! 

Monday, August 24, 2020

Quarantine Date Night + Corned Beef Hash with Eggs Recipe

Recently, I've been posting a lot about missing date nights with my husband. And honestly, we also rarely spend time alone together, you know, without the kids around since the pandemic began. So yesterday, since it was our break from work, I put the kids to bed early so that Jaear and I could have a "husband and wife time."

Tuesday, June 9, 2020

7-day Menu Challenge: Safeguard yourself against COVID-19

It is without a doubt that meal planning has lots of benefits. First, it's less stressful as you don't have to worry about what to cook each day. Second, instead of worrying, you get to save time and spend it on other equally important things. Third, you also get to save money as you only have to buy the ingredients you need, according to your menu, which means less to zero food wasting. Lastly, since you get to plan, you are more likely to choose healthier meals. 

Thursday, June 4, 2020

Steamed Cream Dory Fillet in Soy Sauce Recipe

I've been a homemaker ever since Jaear and I got married, but until now, meal planning or thinking about what to prepare every meal is still something I haven't mastered. I tried planning our meal weekly, it was great as it helped me save time and from last minute worries. But, the problem is, I keep on listing the same food over and over again. I only know of a few ulam to cook! Haha.

Saturday, May 9, 2020

How to Make Heart Shaped Hot dogs with eggs

I cooked heart-shaped hot dogs with eggs last Valentine's Day. I've been meaning to write about our #TeamBahay Valentine's Day Celebration but for countless valid and not valid reasons, it just didn't happen. 

Wednesday, December 28, 2016

Merry Cheesy Christmas: Cheesy Buko Salad Recipe

Our not-so-little family
Christmas Day may be over, but I'm still feeling the Christmas vibes and yea the coming New Year! Oh how time flies. Anyway, how was your Christmas? I hope you were able to celebrate it with your loved ones, which is what really matters. As for me, it was a bit sad, but nevertheless I'm glad that I celebrated Christmas Eve with my family over a simple Noche Buena feast. On Christmas Day, we went to attend the mass which is our family tradition and then we had dinner at Dampa with my in laws. 

Okay so right now, I'm really curious about what you prepared for the Noche Buena. I believe that in festivities like Christmas, Pansit, Spaghetti, Fried Chicken and Buko or Fruit Salad are staples in most Filipino families. We all had those 4 dishes last Christmas Eve plus we had ham and fruits. I've been cooking creamy tuna spaghetti ever since I learned how in 2013, but this time around, I cooked Carbonara for the first time. At home, we love buko/fruit salad, we even make some even though there's no occasion and for the first time ever, I tweaked my original buko/fruit salad recipe. This time, I added Eden Original Cheese in it.

About two weeks ago, Eden Cheese sent a Christmas gift beautifully wrapped in a Christmas package. It contains ingredients for buko/fruit salad and Eden Cheese original. It may not be new to some, but cheese in a buko/fruit salad is something we've never tried before, so I was quite surprised and excited at the same time. And, surprisingly, it turned out great! It was, cheesy and creamier!

 If you also haven't tried it before just like me, it's not too late, you can prepare this on your Media Noche this coming New Years Eve or any occasions! So I'm sharing with you its super easy recipe, below:

Cheesy Buko/Fruit Salad

  • 4 cups, Coconut, shredded
  • 30 oz, Fruit cocktail, drained
  • 1 cup, Pineapple tidbits, drained
  • 15 coz, Sweet corn kernels, drained
  • 12 oz, Kaong
  • 12 oz, Nata de coco
  • 14 oz, Condensed milk
  • 14 oz, Cream
  • 1/2 cup, Eden Cheese, cubed
  • 1/2 cup shredded Eden Cheese - for garnish.


1. In a large bowl, combine young coconut fruit cocktail, pineapple, corn, kaong, nata de coco, Eden cheese, condensed milk, and cream. Stir gentle to distribute.

2. Chill for a few hours or freeze until firm.

3. Garnish with shredded Eden cheese when ready to serve.

There you have it! Enjoy :)

Sunday, December 18, 2016

No-Fail Classic Holiday Dessert Recipes from Jolly Cow Condensada

Can you believe it, just 7 more days and it's Christmas Day! How time flies! Probably by now, most of you have completed your Christmas shopping and have gifts under the Christmas tree already. Now its time to think about the sumptuous feast to prepare for the Noche buena. And, for the season of feast and festivities, nothing beats the classic and decadent Filipino desserts! Find joy and comfort from these incredibly affordable recipes that’s made creamier and perfectly sweeter with Jolly Cow Condensada, the all-time favorite dessert ingredient to round out your holiday meal.

Fiesta Fruit Salad


1 can Jolly Cow Condensada
1 can (850g) Jolly Tropical Fruit Cocktail, drained well
1 cup Shredded fresh buco (young coconut)
1 cup Nata de coco, drained well
1 cup Jolly Peach halves, drained well
1 cup Pineapple tidbits, drained well
1 cup Slices of fresh fruits like apple and seedless grapes (optional)
½ cup Cheese, diced (optional)
1 can All-purpose cream


1 cup Mini marshmallows (optional)
Jolly Maraschino cherries (optional)


1. Drain all the water from the cans of the fruit ingredients.

2. Combine all ingredients (except for the marshmallow and cherries) in a large mixing bowl and blend well.

3. Place in a container and chill for 2 to 3 hours before serving.

4. Serve with mini marshmallow as garnish on top and put a cherry if desired.

Makes 8 to 10 servings.

Pinoy Leche Flan


1 can (390g) of Jolly Cow Condensada
1 can (370ml) evaporated milk
10 egg yolks
1 teaspoon of grated dayap or lemon peel
1 cup of white sugar


1. Put sugar in a saucepan. Bring to a boil over low fire until the sugar caramelizes.

2. Pour the caramelized sugar equally into three llaneras. Evenly coat the caramelized sugar on the bottom of the llanera. Set aside.

3. In a bowl, gently mix together the Jolly Cow Condensada, evaporated milk, egg yolks and the grated dayap. Make sure to gently mix so as not to create bubbles on the mixture.

4. Gently and evenly pour the mixture on the llaneras containing the caramelized sugar.

5. Cover each llanera with aluminum foil.

6. Steam for about 30 minutes or until firm (steaming time may depend on the thickness of the llanera).

7. Cool and then refrigerate.

Tip: You can tell when the leche flan is fully cooked by inserting a knife in the middle of the mixture--if the knife comes clean, it is fully cooked. 

Makes three llaneras. 

Jolly Cow Condensada is available in leading supermarkets and groceries nationwide. 

Fly Ace Corporation is one of the leading food and beverage consumer goods companies in the country today. Propelling limitless multiple-category growth by bringing the best of the world closer to Filipino homes, Fly Ace Corporation’s portfolio of food and beverage products includes house brands and exclusively distributed brands. Learn more at

Sunday, August 21, 2016

Knorr #LutongNanay: Sinigang na Liempo sa Sampaloc Recipe

During the Knorr #LutongNanay event, my group mates and I were assigned the easiest #AsimKiligPaMore Sinigang, the original Sinigang na Liempo sa Sampaloc. I'm sure everyone has already mastered this dish but I would still love to share with you its recipe. Here it is!

Please excuse the meat on the photo, there has been a switch during the preparation.
  • 1 kilo liempo (pork belly), sliced in 2 inch cubes
  • 1 1/2 liter water
  • 2 (22 g) pack Knorr Sinigang na Gabi
  • 1 bundle kangkong leaves
  • 3 medium taro root (gabi), peeled and halved
  • 3 medium ripe tomato, halved
  • 2 medium yellow or white onion, quartered
  • 2 cups string beans (sitaw), cut in 2 inch length
  • 1 large Chinese eggplant (talong), sliced
  • 12 pieces okra
  • 3 to 4 pieces long green pepper (siling pansigang)
  • Fish sauce (patis) to taste


1. Boil the water in a cooking pot.

2. Add the tomato and onion. Set the heat to medium and continue to boil for 15 minutes.

3. Add the pork belly and gabi. Continue to boil in low heat for 1 hour or until the pork gets tender.
Add more water, if necessary.

4. Add the Knorr Sinigang na Gabi mix. Stir.

5. Add the long green chili and boil for 3 minutes.

6. Stir-in the okra, string beans, and eggplant and cook for 5 minutes.

7. Add the kangkong and fish sauce. Stir. Cover and turn off the heat. Let it stay covered for 5 minutes.

8. Transfer to a serving bowl.

9. Serve with warm rice.

10. Share and enjoy!

Check out other Knorr #AsimKiligPaMore Sinigang recipes here:

Knorr #LutongNanay: Surf and Turf Sinigang Recipe

This is another #AsimKiligPaMore Sinigang dish that we learned during the Knorr #LutongNanay event. It sounds interesting and soshal. It's made with the usual sinigang ingredients but what makes it special is that it has fish, pork sukiyaki and shrimp in it. It's definitely a Special Sinigang and here is the recipe.

  • 1 L rice washing
  • 2 pcs onions, quartered
  • 2 pcs tomatoes, quartered
  • 2 pcs gabi, quartered
  • 1 pc green chili (sili pansigang)
  • 1⁄4 kg shrimp, trimmed
  • 1⁄4 kg Maya-maya, cut into serving pcs.
  • 1 pack Knorr Sinigang sa Sampalok Original 20g
  • 1⁄4 pc radish, sliced
  •  4 pcs okra
  • 1 cup long beans or sitaw, sliced
  • 1⁄4 kg pork sukiyaki, sautéed
  • 1 cup kangkong, sliced

1. Bring to boil rice washing in a pot with onions, tomatoes, gabi, and green chili until gabi is tender.

2. Add shrimp, maya-maya, and Knorr Sinigang sa Sampalok Original. Simmer until cooked.

3. Add radish, okra, and long beans. Simmer for a minute then add pork sukiyaki and kangkong. Cover for a minute then serve and enjoy!

Check out other Knorr #AsimKiligPaMore Sinigang recipes here:
Knorr #LutongNanay: Sinigang na Liempo sa Sampaloc Recipe

Saturday, August 20, 2016

Knorr #LutongNanay: Sizzling Sinigang Recipe

Just recently, the 3rd run of the Knorr #LutongNanay Campaign was held at The Cookery Place in BGC Taguig. Mommy Bloggers were divided into 4 groups and were assigned 4 different variations of #AsimKiligPaMore dishes. One of the group were assigned to cook Knorr Sizzling Sinigang. Sounds unusual and weird right? Sizzling? Sinigang? Is that even possible? we all asked. But yes, it is! And now, I'm sharing with you all this Sinigang with a twist recipe that your family and friends will surely enjoy!

  • 500 grams Beef Short ribs
  • 10 shallots or baby red onions\
  • 12-15 cherry tomatoes
  • 6 cloves of garlic, unpeeled
  • 2 tsp. oil
  • 2 Tbsp. butter
  • 5 cups water
  • 2 strings French beans
  • 2 Knorr Beef Cubes
  • 1 ½ Tbsp Knorr Sinigang Mix (add more if preferred)
  • 2 tsp. soy sauce
  • 1 ½ tsp. patis
  • 2 tsp. Knorr Liquid Seasoning
  • 2 Tbsp. chopped garlic
  • Roux: 3 Tbsp. butter + 3 Tbsp flour

1. Sear the short ribs in oil and butter until brown. Transfer the beef in a pressure cooker and add water only to cover the meat. Cook for 45 minutes or until meat is tender

2. Remove meat and liquid from pressure cooker.

3. In a pot, add 6 cups of liquid from pressure cooker and combine with Knorr Sinigang Mix and Beef Cubes. Bring the mixture to a boil then simmer. Season with patis and soy sauce. Adjust seasoning to taste.

4. While sinigang broth is simmering, prepare the entire garnish. Deep fry shallots (unpeeled) and the garlic cloves (unpeeled) until crisp. Set aside.

5. Fry tomatoes until skin cracks. Set aside

6. Fry the chopped garlic until golden brown. Strain and set aside.

7. Sauté the French beans for a few minutes. Set aside.

8. Prepare the roux- in a skillet, add butter, when melted, add the flour. Cook for 1 minute.

9. Use the roux to thicken the sinigang broth. Add the roux at a time to the broth while mixing with a whisk.

10. Start plating. Add the beef, beans, tomatoes, garlic and shallots on your serving sizzling plate.

11. Pour the sinigang broth on top of the plated dish top with garlic chips. Best served with cooked rice.

Check out other Knorr #AsimKiligPaMore Sinigang recipes here:

Wednesday, August 17, 2016

Guilt-Free and Easy-Peasy One-Pan Meals by Chef Mom Instructor Len Santos-Ding

With the rise of technology, people have grown more pre-occupied of so many modern things, forgetting the basic and most important of all -- -healthy but good food. Because we’re too busy and have less time to stay in the kitchen, we’ve grown so accustomed of eating fast or fried food. Len Santos-Ding, mom chef instructor believes that a deliciously healthy meal doesn’t have to be boring by incorporating real and whole ingredients that are not hard to prepare at all.

On my previous post about the Jeunesse Anion event filled with fun, food and fitness I mentioned that Chef Len prepared Guilt-Free and Easy-Peasy One-Pan Meals courtesy of Simply Cereal, Doña Elena Olive Oils, Clara Ole, and Al Dente PastaI promised to make a post solely dedicated for her recipes and here it is! Enjoy :)

Peanut Butter, Muesli and Fruit Parfait
Serves: 1

  • 6 tbsps blueberries
  • 2 tbsps peanut butter
  • 4 tbsps plain yogurt
  • 1 sliced banana
  • 1/2 cup Simply Cereal Apple & Cranberry Muesli

  1. Whisk together the peanut butter and yogurt.
  2. In an individual serving bowl or water goblet, layer half of the bananas. Top with 3 Tbsps of blueberries. Top with half the yogurt mixture and sprinkle with 3 tbsps of muesli. Repeat to make 2 layers.
  3. Keep it chilled until serving time.

One-Pot Cheesy Pesto and Vegetable Pasta

  • 2 ½ to 3 cups broth or water
  • 120 g Doña Elena Al Dente Spaghetti, uncooked
  • 1 small onion, julienned
  • 1 cup (60 g) broccoli florets
  • ½ cup (30 g) asparagus, cut into 2 inch pieces
  • 4 cloves of garlic, sliced
  • 1 cup cherry tomatoes, cut in half
  • pinch of red pepper flakes
  • ½ tsp sea salt
  • freshly ground black pepper
  • 1 tbsps Doña Elena Pure or Extra Virgin Olive Oil
  • ½ cup (80 g) green peas
  • ½ cup Clara Ole Cheesy Pesto Sauce
  • 3 Tbsps grated parmesan cheese
  • 1 cup greens (kale, arugula, malunggay leaves)
Optional: 100 g peeled shrimps

  1. In a large pot, add 2 ½ cups broth, spaghetti, onions, broccoli, asparagus, garlic, and cherry tomatoes. Season with red pepper flakes, salt and pepper. Drzizle with Dona Elena Olive Oil and set over high heat.
  2. Once it starts to boil, set the timer to 7 minutes. Toss once in a while using tongs.
  3.  After 7 minutes, pasta should be almost cooked. If broth is drying out, add ½ cup more. Add peas and Clara Ole Cheesy Pesto. *You may add shrimps at this point if you wish.
  4. Once it’s done, adjust seasoning if needed. Toss in greens such as malunggay leaves. Add grated parmesan cheese.

Golden Quinoa and Bokchoy Salad

Serves 3-4

  • 1 1/2 tbsps Doña Elena Pure Olive Oil
  • 1 tsp minced garlic
  • 1/2-cup mushrooms, sliced
  • 1 cup (170 g) uncooked quinoa
  • 1/8 tsp cumin
  • 1/8 tsp paprika
  • 1/4 tsp turmeric
  • 1/4 tsp salt
  • 1 1/2 cups water or vegetable stock
  • 1/2 cup red and green bell pepper, diced
  • 1/2 cup purple cabbage, julienned
  • 1/2 cup chopped flat parsley
  • 2 bundles bokchoy, sliced thinly
  • 1/2 tsp grated dried shiitake mushroom
Citrus Dressing:
  • juice and zest of 1 small lemon
  • juice and zest of 1 orange
  • 2 Tbsp Dona Elena Extra Virgin Olive Oil
  • 1/4 cup mandarin oranges, drained

  1. Put quinoa in a fine mesh strainer. Rinse under running water until water runs clear.
  2. Heat oil in a saucepot over medium heat. Saute garlic. Add mushrooms and cook for about a minute. Add quinoa. Add more oil if needed. Quinoa grains must be coated with oil so it will be fluffy when cooked. Let it simmer then cook for about 15 minutes.
  3. Once cooked, add the bell peppers, purple cabbage, flat parsley and bokchoy. Grate some dried shiitake on top for added umami. Cover so vegetables will soften in the steam as you make the dressing.
  4. To make the dressing, whisk together lemon juice, orange juice and olive oil. Or you may put the ingredients in a small bottle and shake well. Season with salt and pepper.
  5. Pour over the salad while still hot. Add mandarin oranges. It may be served hot, room temperature or cold.
Remember: “If your body is not starved for nutrition, it doesn’t crave junk food,” So choose wisely and healthy!

Friday, March 25, 2016

Make you Sinigang Sour-Savory with the new AJI-SINIGANG® Cube

Sinigang Soup is a ‘must’ in most Pinoy households’ weekly menu. The whole family enjoys a bowl of warm and refreshing Sinigang dish in hot or cold weather conditions. It has been observed though that most people using sinigang mixes available in the market would need to add other savory and meaty seasonings i.e. pork cube and all-in-one seasonings to achieve the ideal sinigang taste, which is not just about sourness but savory taste as well.
AJI-SINIGANG® Cube is available in single 13g pillow pack cube for P5.00 and
 8 pieces of 13g packed in re-sealable stand-up pouch for P38.00.

The new Ajinomoto® Sinigang Cube is all that you will ever need to cook Sinigang with the preferred blend of sour-savory (asim-linamnam) taste. It is perfect in providing the balanced rich, savory deliciousness and appetizing sourness to any sinigang dish. Each cube is “ZoopSiksik™” because it is packed with the right level of tamarind sourness and savory taste from meaty extracts.


2 pieces AJI-SINIGANG® Cube                          90 grams Gabi
½ kilo Pork liempo, Sinigang cut                          80 grams Labanos, sliced diagonally
90 grams Tomato, quartered                                  45 grams String beans, cut into 1 ½”
30 grams Onion, quartered                                    90 grams Kangkong
1 ½ liter Water                                                       1 piece Green chili


1. BOIL pork in water for 40-50 minutes until tender. 


2. SIMMER. Add gabi and simmer for 6 minutes. 


3. SEASON AND SIMMER. Add AJI-SINIGANG® Cubes and other vegetables. Simmer for 5 minutes until cooked.


Ajinomoto Philippines Corporation (APC) is an affiliate of Tokyo-based Ajinomoto Co., Inc. Established in 1958, APC lives by its promise to provide consumers products that will always give the delicious taste to healthy and nutritious meals as embodied in APC’s slogan Ajinomoto® “Eat Well, Live Well.®” APC’s complete line of quality food and seasoning products are produced by international affiliates and local toll manufacturers using Ajinomoto’s license, quality standards and technological expertise. APC’s products include AJI-NO-MOTO® Umami Seasoning, Ajinomoto® Brand Ginisa Flavor Seasoning Mix, Ajinomoto® Brand Chicken Powder, PORKSAVOR® All-in-One Seasoning Mix, CRISPY FRY® Breading Mix, CRISPY FRY® Seasoned Crumbs®, TASTY BOY® All Purpose Breading Mix, AJI-SHIO® Seasoning Mix, Ajinomoto® Brand Sinigang Cube and “amino Fres-C” Instant Drink Mix.

Friday, September 20, 2013

FOOD: Creamy Tuna Pasta (Red Sauce)

It's already 2 in the morning and I am still wide awake! Remember about the Creamy Tuna Pasta I prepared for Kuya T's 4th birthday last September 15? I promised to make a Recipe post about it, so here it is!

We love Spaghetti and since I also love tuna, I just decided to put a twist on it and came up with this, it may not be an original Recipe but I came up with this on my own, didn't copy it from anyone.

Spaghetti Noodles
Spaghetti Sauce
Century Tuna

Nestle Cream

Cooking oil

Excuse me for using different brands, yan lang kase available (tee hee)
We, especially Kuya T and Jaear prefer the Filipino Style Sauce
If you like it Spicy, you can use the Hot and Spicy Century Tuna.
The size of the ingredients also depends on the number of people you will be serving this to, as for me I cooked 1 kilos of pasta, snack and dinner na rin. And the left over could still be served the next day, so hindi sayang.
Cooking Procedure
1 Pour water in a large pot and bring to a boil
2. Put in salt and oil
3. Add the Spaghetti Noodles, and cook until tender.
4. Drain then set aside

1. In a pan, saute garlic and onion
2. Put in the Tuna and let it cook for 3-5 minutes
3. Add the Spaghetti Sauce, then let it simmer for 10-15 minutes. You can add salt if desired.
4. Add the Cream while continuously stirring for a minute.
5. Remove from heat and pour over to the cooked pasta and serve!

I was only able to use 1 Nestle Cream, according to J it's already okay na. So that depends on your taste preference. 

 Voila! Creamy Tuna Pasta (Red Sauce)
Same Filipino style spaghetti with a twist of Tuna and Cream. 

There you have it, easy and yummy you should try it too!
I'm hitting the sack now, Good night♥