Fettuccine Alfredo is a pasta dish similar to that of pasta alla carbonara and traditionally made from fettuccine pasta, tossed with parmesan cheese, and butter. Since its debut in the US, several variations were made that almost deviated from the original recipe. Eggs, flour, olive oil, and asiago cheese were sometimes added for a twist in flavor and a much richer texture.
- 1 lb fettuccine, cooked according to package instructions
- 1 1/2 cup milk
- 1 1/2 cup heavy whipping cream
- 1/2 cup Parmesan cheese, shredded
- 1/2 cup Romano cheese, shredded
- 6 egg yolks
- 4 pieces fried bacon, crumbled (optional)
- Salt and pepper to taste
- Cook the fettuccine according to package instructions
- Heat a saucepan or cooking pot and pour-in the milk then bring to a boil
- Add the heavy whipping cream and stir then let boil.
- Adjust the heat to the lowest possible then add the Parmesan and Romano cheeses. Stir continuously until cheese melts and the texture of the mixture becomes fine.
- Whisk the egg yolks in a mixing bowl then add about 5 tablespoons of the milk-cheese mixture. Continue whisking until everything is well distributed.
- Add the egg yolk mixture in the saucepan/cooking pot and stir until the texture becomes thick.
- Add the cooked fettuccine and toss until the noodles are well covered with sauce.
- Add the crumbled fried bacon, salt, and pepper and mix with the other ingredients.
Beef Pochero is a Filipino Stew similar to that of “Beef Nilaga“. This dish is complimented by the sweetness of the saba banana, and a unique sour blend is brought-in by the tomato sauce. A very enticing dish that is worth craving for; beef pochero brings out the delightful taste of our Spanish influence.
This Beef Pochero is straightforward. All you have to do is have all the ingredient on hand and follow the recipe step by step. Note that aside from the tomato sauce and banana, the chorizo de Bilbao and chick peas are determine the outcome of this dish. It is recommended that you have these ingredients available. Chinese link sausages can be used as a replacement for chorizo though.
- 2 lbs beef short ribs or cubed sirloin
- 1/2 medium cabbage, quartered
- 1 bunch Bok choy (pechay)
- 1 bundle long green beans (about 15 pieces)
- 1 medium sized potato, cubed
- 2 large plantains(saba banana), sliced
- 3 pieces chorizo, sliced thinly
- 1 large tomato, diced
- 1 medium sized onion, diced
- 2 tbsp whole pepper corn
- 2 tbsp fish sauce
- 1 tsp garlic
- 1 small can tomato sauce
- 1 cup garbanzos
- Heat oil in the pot and fry the banana until color turns golden brown. Once done, set the bananas aside
- Put in the chorizo in the same pot and fry for about 3 to 5 minutes then set aside
- Sauté the garlic, onion, and tomato
- Add the beef and cook for 5 minutes
- Add the fish sauce, tomato sauce, and whole pepper corn and mix well
- Add the water and simmer until meat is tender (about 35 minutes in pressure cooker)
- Put-in the fried chorizo, fried banana, potato, and garbanzos and simmer for 7 minutes
- Add the cabbage, long green beans and simmer for 5 minutes
- Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bokchoy
Leche Flan (also known as crème caramel and caramel custard) is a dessert made-up of eggs and milk with a soft caramel on top. This dessert is known throughout the world (especially in Europe) and has been in the dessert menu of most restaurants because of its convenience in preparation and long shelf life.
- 10 pieces raw eggs
- 1 small can condensed milk
- 1 cup fresh milk (or evaporated milk)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
- Place the egg yolks in a big bowl then beat them using a fork or an egg beater
- Add the condensed milk and mix thoroughly
- Pour-in the fresh milk and mix well
- Put the mold (llanera) on top of the stove and heat using low fire
- Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location. I find it more convenient to use individual Round Pans in making leche flan.
- Spread the caramel (liquid sugar) evenly on the flat side of the mold
- Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
- Cover the top of the mold using an Aluminum foil
- Steam the mold with egg and milk mixture for 30 to 35 minutes.
- After steaming, let the temperature cool down then refrigerate
Chicken Caesar Salad is a simple Caesar salad recipe that incorporates grilled chicken to give you extra protein in your meal. Since most of you are busy, this Easy Chicken Caesar Salad recipe suggest ingredients that can be bought directly from the grocery store such as croutons and Caesar salad dressing, so that you will not waste your time making them from scratch. If you will have sometime though in the future, I will be giving you crouton recipes and Caesar salad recipes that you can prepare from scratch. This is something that you can do with your family so that you can have some quality time in the kitchen.
- 12 ounces, boneless and skinless chicken breast
- 3 romaine lettuce hearts, chopped
- 1 pack croutons (any flavor)
- 3/4 cup grated or shredded Parmesan cheese
- 6 pieces peperoncini
- 1/2 cup lite Caesar salad dressing
- Salt and pepper
- Flatten the chicken breast by pounding using a meat tendering tool. Season the chicken with salt and pepper. Grill for 5 to 7 minutes per side depending on the thickness. Remove from the grill and let the chicken rest for 10 minutes. Chop. Set aside.
- Prepare the salad by combining the lettuce hearts, croutons, peperoncini, Parmesan Cheese, Caesar salad dressing, and grilled chicken. Toss.
- Transfer to a salad bowl. Serve.
Tokwa’t Baboy is a dish composed of boiled pork (either or both pig’s ears and pork belly usually) and fried tofu. The sauce made of vinegar and soy sauce gives life to this dish. Generally, this is considered as an appetizer and a side dish. Most people like to have their Tokwa’t Baboy with beer or wine by the side while others love to have it with rice porridge such as Arroz Caldo, Goto, or a simple lugaw.
- 1 lb pig’s ears
- 1 lb pork belly (liempo)
- 1 lb firm (or extra firm) tofu (approx. 4 slices)
- 1½ cup white vinegar
- ¼ cup soy sauce
- 4 tbsp sugar
- 2 tbsp salt
- 1 tbsp whole pepper corn
- 1 small onion , diced
- 2 stalks green onions, cut in ½ inch length
- ⅛ teaspoon ground black pepper
- 5 cups water
- 2 cups cooking oil
- Pour-in water in a pot and bring to a boil
- Add salt and whole pepper corn
- Put-in the pig’s ears and pork belly then simmer until tender (about 30 mins to 1 hour)
- Pour cooking oil on a separate pan and allow to heat
- When the oil is hot enough, deep-fry the tofu until color turns golden brown and outer texture is somewhat crispy
- Cube the fried tofu and slice the boiled pig’s ears and pork belly into bite-sized pieces then set aside
- Combine the sugar, salt, soy sauce, and vinegar in bowl. Stir.
- Microwave for 1 minute.
- Add the ground black pepper, onions, green onions, and chili pepper. Transfer the sauce in a serving bowl.
- Place the sliced meat and tofu in a serving plate with the bowl of sauce by the side
- Serve hot! Share and Enjoy!