http://www.busogsarap.com/2011/01/filipino-sweet-style-spaghetti.html

Note: I do not own this recipe method.

FILIPINO SWEET STYLE SPAGHETTI

INGREDIENTS:

1/2 kg regular beef mince

3 American hotdogs, sliced slanted

2 medium onions, diced

2 small cloves garlic, peeled and crushed

2 tbspn cooking oil

1/2 cup water

1/2 cup milk

1/2 cup grated tasty cheese

2 tbspn sugar

1 cup Filipino ketchup

1 cup tomato sauce *condiment version not the canned version*

cornflour slurry (1/2 cup water + 2 tbspn cornflour)

salt & pepper

500g packet of thick spaghetti

*used AUS Measuring Cups & Spoons

COOKING PROCEDURE:

~ In medium-high, heat your cooking oil in a large frying pan and sauté your garlic and onions till they become transparent.  Add in your mince beef and while stirring, make sure you break down the meat clumps.  Throw in a good pinch of salt and pepper over the mince beef.  Once the mince beef are all evenly browned, add in your sliced hotdogs and cook further for a 15-30 seconds.

~  Pour in your tomato sauce, ketchup, water, cheese and milk.  Stir the sauce well on each addition.  Reduce the heat to simmering stage.

~  Once the sauce is slowly simmering, add in your sugar and cornflour slurry (*stir the slurry before your pour*).  Once you pour your cornflour slurry you have to quickly stir it in to the sauce to avoid lumps.  Cook the sauce till it becomes slightly thickened.  Remove from stove and set aside.

~  Boil some water with a good pinch of salt.  Once the water is boiling pour in your pasta.  Reduce your heat to medium and simmer the pasta for 10-14 minutes or until it is soft but not overcook.  Pour the spaghetti over a colander to remove water.

~  In a large oven proof bowl, place the drained pasta and pour over 75% of the sauce and mix them together.  *You can add another 1/2 cup of grated tasty cheese* if you want while mixing.  Top with the leftover sauce and add more extra cheese.  Bake inside your oven till the cheese on top are completely melted.  Remove from the oven and serve.

BEST WITH:  Crispy Fried Chicken or with Chicken Mayo Spread Sandwiches on the side.

NOTES:

• The pasta should be soft but not overcook.  It should be past the al dente stage, when you bite one of the spaghetti strands, it should not have that hard middle to it.  Once you achieve this, drain the spaghetti quickly and lightly rinse with cold water from the tap while it’s still on the colander.

• Make 1 1/2 recipe of the sauce for 500g spaghetti (uncooked) if  you prefer more sauce in your pasta.

• Use 3/4 cup of tomato sauce (condiment version) instead of 1 cup if you want to reduce the tomatoey tartness of the sauce.

• You can cook this sauce in big batches and divide them into containers to freeze for future use.

• The TRIBE likes to mix the sauce with the pasta before serving and lightly bake it, but if you like to serve the sauce and pasta separately on the table or just top the sauce on the pasta for individual plating go right ahead….there’s no right or wrong=)  Enjoy! 

Humba

Humba Recipe

Ingredients

• 2 lbs pork belly
• 1 cup Pineapple juice
• 1 large onion, diced
• 5 cloves garlic, minced
• 2 tablespoons salted black beans
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 ½ tablespoons brown sugar
• ½ cup dried banana blossoms
• 2 pieces dried bay leaves
• 1 teaspoon whole peppercorn

Cooking Procedure

1. Heat the cooking pot then brown the pork belly
2. Add the onions and garlic and cook until the onions are soft
3. Put-in the soy sauce, peppercorn, bay leaves
4. Pour-in the pineapple juice and let boil. Simmer until the pork is tender (add water as needed)
5. Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes
6. Spoon-in the salted black beans and brown sugar then simmer for 5 minutes
7. Add the dried banana blossoms and simmer for 5 to 8 minutes
8. Transfer to a serving plate and serve. Share and enjoy!

Number of servings (yield): 6