Pinoy Style Baked Macaroni...

And everybody loves pasta. And we love most our own PINOY STYLE BAKED MACARONI. It is just simply a bunch of cooked pasta, combined with a meaty sweet tomatosauce and topped with a very easy to make creamy cheese topping. If you don’t have an oven at home, you can still enjoy this recipe by heating a large pan, then there toss your pasta and the meaty sauce, cook until pasta absorb the sauce. Make sure you do this on a low heat so as to prevent your pasta from being overcooked. Enjoy! You may also try this pasta recipes: CREAMY FETTUCCINI and CHEESY ZITI. PINOY STYLE BAKED MACARONI 1 kilo elbow macaroni Pinoy style spaghetti sauce: 3 tbsp. butter 500 grams ground lean beef 500 grams corned beef 1 cup chopped ham 3 cloves garlic, peeled and minced 2 medium white onions, peeled and diced 250 grams tomato sauce 1 cup fresh red tomatoes, seeds removed diced 1/2 cup Filipino banana catsup 500 grams sweet-style spaghetti sauce 2 tbsp. brown sugar 3 tbsp. tomato paste 1 piece beef buillon (optional) 1/2 cup water salt ground black pepper cheese sauce: 4 tbsp. butter 1/4 cup all-purpose flour 2 1/2 cup fresh milk 1/2 tsp. salt 1 cup grated sharp cheddar cheese 1 block of cream cheese, cubed salt Cook you elbow macaroni pasta according to package directions. Drain, rinse, drain and set aside. To make the sauce, heat 2 tablespoons of butter in a large skillet. Brown ground beef, transfer in a bowl and set aside. With the remaining butter, saute garlic, tomatoes and onions. Add the corned beef and chopped, cook for few minutes, stirring occassionaly. Add browned ground beef. Add tomato sauce, Pinoy banana catsup and spaghetti sauce, cook for 7-10 minutes...

Chili Cheese Sticks

I love chili peppers, specially the long green finger chilies. They bring more Filipino spirit in my dishes like Pinakbet, Tinola, Dinakdakan, Sinigang and many more. And I get to make another experiment of this what we locally call, Siling Haba. I already tried making them as LUMPIANG SILI, where I stuffed ground pork, similar stuffing with LUmpiang Shanghai. This time I am making a CHILI CHEESE STICKS, stuffing the finger chilis with a slice of cheese. This I am sure, will rock your day. CHILI CHEESE STICKS (DYNAMITE LUMPIA) siling labuyo (finger chili or siling haba) lumpia wrapper, cut straight on both sides Easy Melt Eden Cheese cooking oil Slice cheese into thin strips. Set aside. Wash siling labuyo with running water. Drain with paper towel. Cut the chilis lengthwise, from top to bottom, making an opening. Remove seeds. Stuff with sliced cheese. Wrap the chilis with lumpia wrapper, sealing the wrapper with a drop of water. Heat oil in a frying pan. Fry the Chili Cheese Sticks until golden brown and...

Ginisang Alamang (Sauteed Shrimp Paste)...

GINISANG ALAMANG is always in the fridge of almost every Filipino homes. It is a perfect pair for KARE-KARE DISHES like BEEF KARE-KARE. Ginisang Alamang is also a great dip for sliced green mangoes, boiled Okra and Ampalaya. And if you ran out of budget, you can eat Ginisang Alamang with steaming white rice. GINISANG ALAMANG 1/2 cup cooking oil 5-7 cloves garlic, peeled and minced 1 large onion, peeled and minced 1 cup alamang (shrimp paste) Heat a wok. Add cooking oil and minced garlic. Saute until garlic turns light brown. Add minced onions. Cook until they turned transluscent, stirring constantly. Then add alamang, stirring constantly until well sauteed. Serve or place in an air tight container. And put in the...