Makoy and Ais usually cook this. I just do the cheese sauce which is used as toppings coz I've never been fond of sweet pasta sauces Filipino’s are used to. But I have my own sweet & sour pasta sauce that I usually use for baked macaroni or spaghettie with red sauces. And of course the highlight of this dish is on the cheese topping.
1. Macaroni or elbow macaroni of your choice – 600-750 g
2. Sweet and sour pasta meat Sauce:
- Ground beef – 500 g
- Mushroom (diced) – 2 tall cans
- Red and green bell pepper – 1 pc each
- Garlic (chopped) – 7 cloves
- Onion (diced) – 1 pc
- Tomato sauce – 500 ml
- Water – 250 ml
- Sugar to taste
- Salt to taste
- Basil (as desired)
- Rosemary (as desired)
- MSG, pepper, paprika
- Beef cubes - 2pcs or 2tbsp beef powder
3. Sharon’s Cheese Sauce :
- salted butter - 125 g.
- All purpose flour – 3-4 tbsp / 80-100 g
- Evaporated milk – 250 ml
- Heavy cream – 125 ml
- Cheddar cheese – 125 g.
- Knor chicken seasoning – 1 cube / 2 tsp powder
Cooking Procedure :
1) Cook Pasta as directed in its package (add oil)
2) Sharon’s Sweet and sour pasta meat Sauce:
- Saute garlic and onion then add beef. Let it cook. Add the bell peppers then the mushroom. Let it simmer.
- Add the Tomato sauce, then water and stir. Dilute the cornstarch in cold water then add to the mixture add cornstarch as necessary until you get your desired thickness of the sauce. Add the rest of the ingredients. Stir constantly. Let it simmer.
3) Sharon’s Cheese Sauce :
- Making the Roux: On a separate saucepan on a very low heat, melt butter then add the flour and mix well. Continue mixing for about 2-3 minutes to take out the taste of the flour. For white or light colored cheese sauce, cook the roux on very low fire so that it will turn brown. For a yellower color, cook it on very low then slowly turn to low fire until roux is slightly brown.
- After making the roux, add the evaporated milk and heavy cream, knor seasoning, and nutmeg while whisking/stirring. Cook under low fire.
- Add cheese and stir continuously until you reach the right consistency of the cheese (it should be thick but flowy)
4) Mix the pasta sauce and the macaroni and pour it on a baking pan. Flatten the surface.
5) Spread the cheese sauce on top of the macaroni.
6) Bake until the cheese sauce turns brown
- Sharosem (19July2009)
Monday, 20 July 2009
Monday, 13 July 2009
Sisig, one of my favorite Filipino dishes. Though it maybe difficult and laborious and time consuming to cook it up, it will never be an excuse for me not to make one of this mouth-watering, fatty-goodness, high in cholesterol pork dish called sisig.
Sisig is one of the most loved and preferred pulutan by the Pinoy drunks (manginginom in Tagalog and mammartek in Ilocano). For most Pinoys, it's a pulutuan favorite that goes perfectly with beers, gin and even lambanog. For me I devour my sisig with plain or garlic fried rice and a liter of coke zero (burp!)
Served in a sizzling plate with or without an egg topping (cooked sunny-side-up style or just raw) is a best seller amoung Filipino restaurants, bars, and even carinderias especially for those who serve alcoholic beverages. I never failed to order a plate of sisig whenever I go to Gerry's, Dencio's, or crocodile grill bars in the Philippines.
The common sisig is a mixture of pig’s ears, snout, brain, liver and other innards. There are other varieties of sisig such as chicken, fish, etc. but Pork sisig is my favorite.
Here's my tested pork sisig recipe. The very first time I cooked this was just last May. It was just a trial and error recipe and didn't know how it will turn out but the "eaters" loved it anyway including me :-)
Oh, pig's brain is usually used for sisig but since there is no supermarket nor wet market that sells pig's brain here in Singapore, I used mayonnaise as substitute. AND my sisig is not crunchy, it is a soft and melt-in-the-mouth kind.
Pig's face including snout, ears, cheeks etc. without the bone - 1 kg
pig's liver or chicken liver - 100 to 200 g.
onion, chopped - as many as desired
Jalapeno, chopped - as desired
garlic- 6 cloves crushed and 3 cloves chopped
sesame oil - 3 tbsp
Mayonnaise - as desired
soysauce - to taste
fish sauce - to taste
chicken cube/powder - 1 cube /2tsp
lime juice (kalamansi) - 1/2 cup
siling labuyo, chopped - as desired
1) Place the cleaned and deboned pig's face on a pot with enought water to cover the pork. Add salt and crushed garlic and bring to a boil until the meat is tender.
2) Drain and let the meat cool.
3) Grill over charcoal or roast it in an oven or fry the pork until pork is browned and crisp
4) Chop the pork meat into half centimeter sixed cube or even smaller or mince it using a food processor. Either of the two is just fine with me.
5) Mix the chopped pork with the chopped onion and Jalapeno. Set aside a small amount of onion for the saute'ing.
1) boil the liver (chicken or pork) in a small amount of water, just enough to cover it, for 2 minutes. Do not drain the water
2) Mash the liver. Add the rest of the sisig seasoning ingredients and bring to a boil.
1) In a pan, heat the sesame oil. Saute' the chopped/minced cooked pork in garlic and onion. Make sure to brown the garlic (but not the onion).
2) Add the sisig seasoning and let it simmer on medium fire. Add salt to taste
3) Let the pork mixture cool down for an hour or more.
4) Mix 5 tablespoon of mayonnaise or as you desire. For me, the more mayonnaise, the more I like it :-)
Bon apetit! Now, where's that coke zero?
Makes 10 servings . Here’s the estimated Nutritional values per serving based on the ingredients used.
|Calories : 624 kcal||Total Fat: 58 g.|
|Cholesterol : 138 mg.||Saturated fat : 20.06 g.|
|Protein : 11.63 g||Dietary fiber : 0 g.|
|Sodium : 770 g.||Carbohydrate : 0.45 g.|