Sunday, January 25, 2009



half kilo of Penne Pasta
4 tall cans of Evaporated Milk
half bar of grated cheddar cheese
half cup of butter
3/4 kilo of chorizo (aklan) cut into circles then into half or
1/4 kilo of ham cut into 1cm squares
one big white onion cut into thin rings
4 cloves of garlic, minced
2-3 knorr shrimp cubes
4tbsp of flour
some oil
salt and pepper to taste

(in this recipe all purpose cream was wiped off, because it still taste the same minus the fat... but if you still want to use cream. proportion is still 1:1)

1. in a boiling pan, boil 2 liters of water, add some oil and salt.
2. cook the pasta with it direction intended time... usually 8-10 minutes (but look for the intrsuction)
3. in a wide sauce pan. saute the garlic, then onions with about 2tbsp of oil. check onions for caramelization. 
4. add in the meat, stir around until cooked, season some salt and pepper for initial taste
5. add in butter, til it melts
6. then the cans of milk, wait for it to boil
7. add in the cubes, start adjusting the taste, salt, sugar and pepper.
8. add the grated cheese, continuing to stir it until it thickens a bit.
9. in a cup, 4tbsp of flour, add in about 1/4 cup of water and dissolve.
10. once dissolved add it in the sauce mixture. continually stirring until the sauced thickens...
11. check for desired thickness. for me as soon as the sauce feels heavy and sticks to the wooden spoon. its good enough for me.
12. by this time, your pasta is now cooked. strain the pasta and throw away the water.
13. mix 3/4 of the sauce to the pasta and save the 1/4 for the toppings...

thats it! there goes your penne carbonara.

(optional: you can mince some onion and garlic mixture, fry it until golden brown and crispy. sprinkle it on top for more taste and presentation)

Saturday, May 3, 2008

Chicken Curry Pasta

(3-4 Servings)


250 gms of Penne Rigatti Pasta
250 gms. of chicken breast, deboned and chopped into thin strips.
150 gms. of baby potatoes chopped into eight per piece.
150 gms. of frozen carrot cubes and corn.
4-5 pieces of chicken liver sliced into cubes.
1 can of tall evap milk
Fresh Basil
1 onion sliced into rings
5 cloves of garlic
8-10 tbsp of chicken curry
1 KNORR cubes chicken
canola or olive oil
3 tbsp. soy sauce
salt and pepper


1. Cook pasta with 1L water, salt and oil.

2. In a small sauce pan, boil 1/4 cup of water, with soysauce, 1 tsp of salt, 2 tbsp of sugar, 2 tbsp of curry powder and 1 tbsp of canola or olive oil.

3. once brought to boil, add in chicken strips, setting it aside until all liquid evaporates and chicken fries a bit. Then remove from heat and floss the chicken using two forks. This is called the process of flossing.
4. in another saucepan, saute garlic and onion with small amount of oil.
5. saute in potatoes and add salt pepper and about 1 tbsp curry powder, stir and cook until semi burned or grilled looking (check picture below)
6. set the potatoes aside (like in the pic) then place the chicken liver in the center and have it cooked for 5-10 minutes, mash it a bit, add in salt and pepper on the liver mixture with sprinkle of oil.
7. add in basil to the liver mixture.

(this process allows cooking of two dry ingredients in one pan, in this case the liver and the potato)

8. mix mashed liver and potato, then add carrot and corn.
9. add in 1 tbsp of curry powder.
10. pour in milk, have it boil then add all remaining curry powder.
11. Knorr cubes. sugar salt and pepper

12. drain pasta and add in to the sauce. making sure pasta is coated with sauce
13. taste. add sugar salt and pepper as necessary.

14. top with the chicken floss as garnish.

Simple Italian Pasta

(3 - 4 Servings)


250 gms of Penne Regatti Pasta
1 small pack of DEL MONTE Tomato Paste
1 can of Mushroom Sliced
100 gms of cooked ham, sliced into 1cm squares
*Optional 1 tsp hot sauce
1 onion sliced into rings
3 cloves of garlic
1 KNORR cubes chicken flavor
olive oil
Fresh Basil
salt and pepper


1. Boil 1L of water in a big saucepan, with oil, one palm of salt.
2. Once on boil add in 250 grams of pasta til cooked for 7-10 minutes.

3. Saute garlic and onion over minimal oil in a separate hot saucepan.
4. throw in mushroom, sauteing for 3minutes, the add in cooked ham.

5. Meanwhile continually stirring the pasta on the other bowl.

6. Add in chopped basil on the meat and mushroom mixture.
7. Add the tomato paste but do not stir yet.

8. Drain Pasta and add in to the meat mushroom mixture
9. Stir until the pasta is coated with tomatoe paste.
10. Add in knorr cubes.
11. sugar. salt and pepper.
12. you may add water about 50 ml to loosen the thickness of tomato paste as desired.

*best served with toasted whole wheat bread brushed with minimal olive oil.
*Bon'a Petito!!!

Saturday, April 26, 2008

Spicy Grilled Chicken ala Rhoumee

(1 serving)


1 portion of chicken breast
2 tbsp. of lemon grass (tanglad) stump
lemon grass about 6 strands

3 cloved of garlic minced
1 tsp cumin
1 tsp 5 spice
1 tsp black pepper
2 tbsp. red sugar
3 tbsp. MAMAS BEST Hot Sauce
1 tsp vinegar
1 tbsp canola/ olive oil

1 ice wrapper


1. Remove skin and fat on the chicken, cut a slit at the middle.
2. Season chicken with salt, pepper, cummin, and 5 spice including the slit.
3. Tie the chicken on both ends.

4. Mix all other spices, salt pepper, cummin, 5 spice and garlic. then sugar, oil, hot sauce, lemon grass stump. stirring to make a marinade.
5. Place the marinade in a ice wrapper and in goes the chicken as well. set aside to marinade for an hour or so.

6. Prepare the grill, brush with very minimal oil in a low heat.
7. Grill the chicken for 6-8 minute each side. Brush with marinade for more flavor.
8. tear the lemon grass tie and grill the slit.
9. do not throw the lemon grass tie, you can use it as garnish as shown in the picture.

10. the remaining marinade is cooked with 2 tbsp of water and 1 tsp of canola oil. bring to boil and add as sauce for the chicken.

* this dish compliments well with CHEESY KANGKONG.

Tuna Veggy Burger

(8-10 pattys)


1/4 Lean Ground beef
1 Big Can of CENTURY TUNA on Oil
1 Medium carrot
1 Potato
1 Red Bell Pepper
3 cloves of Garlic
1 Onion
2 Eggs
1/4 cup of flour
1/2 knorr cubes beef
3 tbsp Canola Oil/ Olive oil
Basil or Thyme
salt and pepper


1. Mince onion, garlic, potato, carrot and red pepper. set aside
2. Saute onion and garlic in a pan using the oil of the tuna.
3. Meanwhile mash tuna into little coarse pieces.
4. Add in the beef, add chopped basil into the beef mixture. if no basil is around you can use thyme. juts rub thyme between palm and add into the beef
5. when the beef turned into brown, add 1/2 of the knorr cube and cummin
6. add in the carrots and potato.
7. then the tuna.
8. then the red bell pepper.
9. sugar, salt and pepper to taste.

10. transfer the beef mixture into a mixing bowl.
11. add one egg at a time, mix well until all meat is coated.
12. Add in flour one table spoon at a time.

13. Heat a frying pan until smoking hot. (heating the pan will allow less sticking therefore less oil is used) sprinkle some oil as little as possible.
14. using a spoon, scoop out a mixture of beef, into the pan. spread the mixture to make patty about 1 cm thick.

15. when its done, its goint to look like grilled and golden brown.

*best served with CHESSY KANGKONG or with wheat bread and tomato ketchup.

Cheesy Kangkong


4o healthy leaves of kangkong
1 tsp vinegar or calamansi juice
2 cloves of garlic, minced
1 onion, minced
2 slices of EDEN CHEDDAR Cheese
1 tbsp canola oil
salt and pepper


1. Saute garlic and onion with oil.

2. Roll kang kong leaves like a cigarette and cut it into strips.
3. Sprinkle the leaves with salt and pepper, rub it until loose.

4. Add the greens on the mixture.
5. Sugar, salt and pepper

(the kangkong will shrink and release water, youll know when its cook when the color brightens)

6. Grate the cheese and sprinke it on top of the kangkong.

Wednesday, April 23, 2008

Simple Carbonara Ala Dau

(can feed 4 - 6 people)


2 tall cans of evaporated milk (the cheapest evap milk will do the same)
1/2 cup butter
200 grams spiced ham cut into 1 cm squares
1 minced onion
3 cloves of garlic
2 KNORR CUBES shrimp
2- 3 tbsp of Sugar
Salt and Pepper to taste
Veg Oil


1. Break the Pasta into 3 cuts.
2. In a deep pan, place 2 litters of water, 3 tbsp of salt and some oil. Bring to boil. Cook the pasta. constantly stirring it not to stick. set aside went to guard

3. In a big saucepan... saute garlic, onion and ham.
4. Melt butter to the saucepan
5. Add 2 cans of milk.
6. Wait to boil on medium low flame, add one Knorr shrimp cube
7. Simmer for another 10-15 minutes until reduced by 1/4 its original volume
8. Add grated cheese to melt faster.
9. Taste sauce, add salt pepper and sugar
10. Then the other Knorr cube as to satisfy taste.
(the sauce should be a little salty, just an itsy bitsy)

11. Drain pasta and add to sauce, coat with the sauce all over. Taste again and add salt sugar pepper in accordance to desire.

*this pasta is also satisfying with TUNA CARBONARA SAUCE, just exchange the milk with above volume and increase Tuna volume 4x. minus the Thyme... exchange olive oil with butter

Ceasar Salad with Pork BBQ Steak cubes

(2 servings)


50 grams of butterhead lettuce or mixture of any lettuce
3 slices of EDEN CHEDDAR Cheese cut into cubes (about 1/4 cup)
or KRAFT Parmesan Cheese
* CAESAR DRESSING <-- (just click on the link on how to do this)
* PORK BBQ STEAK <--(just click on the link on how to do this)


1. Wash greens throroughly, drain and cool by the fridge.
2. Cut Cheese into cubes.
3. Cut Pork Steak into cubes or bite size desired. (or strips... whatever :-) )
4. Assemble Lettuce sprinkle Ceasar dressing layer by layer.
5. Sprinkle cheese cubes.
6. Top with Pork Bbq Steak cubes.

* You may use tuna and oatmeal patty in replacement to pork bbp steak cubes... just cut into bite size cubes.

Tuna and Oatmeal Patty

(about 6-8 patties)


1 big can of CENTURY TUNA Flakes in oil
1 whole egg
1/2 cup of oat meal
1 onion diced
3 cloves of garlic minced
vegetable oil
1 tsp sugar
pinches of salt and pepper
dried Thyme


1. Drain tuna and mashed into small bits
2. Add garlic and onion. Thyme to eliminate fishy smell and taste.
3. Add pepper sugar for taste then the oatmeal.
4. Mix mixture until tuna is coated with oatmeal.
5. Add in egg.
6. more salt, pepper to taste

7. divide mixture into 6 - 8 piece, mold into balls

8. In a frying pan with vegetable oil, place 4 balls at a time.
9. Using a fork, flattened the mixture to form a patty.
10. Cook until golden brown.

11. tissue lined plate to drain oil on patty.

*for frying to use less or no oil at all... use non stick pan or if not
* heat pan until smoking hot then add *super minimal oil to coat all the surface of the pan.

*serve with coleslaw or wheat bread.

Dau's Ceasar Dressing


2 tbsp of Prepared Dijon Mustard
2 tbsp of Vinegar coconut
3 tbsp of Mayonaise
3 tbsp Olive Oil
1 clove of garlic, minced
salt and pepper


1. In a Blender or food processor, place minced garlic, further massacre it. :-)
2. Blob in mustard, mayonaise and process/blend.
3. Pour in vinegar.
4. Blend the existing mixture while adding olive oil continuously.
5. Sugar.
6. Salt and Pepper to taste

OR you can do the shortcut.

1 tsp Vinegar
1 tsp olive oil
1 small sachet of CLARA OLE CEASAR DRESSING (about 9 php)

*just blend in all ingredients above add salt and sugar for desired taste.

Wheat Spagetti in Sardines Sauce

(2-3 servings)


250 grams of wheat spagetti (pasta)
2 cans of LIGO SARDINES in hot sauce
1 big Shallots (Red Onion) sliced into rings
3 cloves of garlic minced
1/4 cup of EDEN CHEDDAR Cheese
2 tbsp olive / vegetable oil
Del Monte Tomato Ketchup
dried Thyme
Salt and Pepper to taste


1. Break the Pasta into 3 cuts.
2. In a deep pan, place 1 1/2 litters of water, 3 tbsp of salt and some oil. Bring to boil. Cook the pasta. constantly stirring it not to stick.

3. devein, remove bones and scales of sardines. strain its sauce and set aside.

4. In a saucepan with olive oil, saute garlic and onion until caramelized.
5. Mash the sardines into coarse mixture. Add into the saucepan mixture.
6. Rub dried thyme between palms and add to sardines mixture to eliminate fishy taste and smell.
7. Add in sauce of the sardines
8. Sugar, salt and Pepper to taste.
9. Drain pasta and directly add to the sauce. Stir around until pasta is well coated with sardine sauce.
10. Add in grated cheese.
11. Stir in about 5-6 tbsp of ketchup into the pasta.
12. more salt pepper and sugar for taste.
13. Thyme for fishy smell and after taste.

Tuna Wheat Bread Carbonara

(2 servings)


4 slices of loaf wheat bread
1 small can of CENTURY TUNA flakes in oil
1 tetra pack of MILK O full creame milk
1 tbsp of olive oil
1 KNOR CUBE shrimp
a pinch of dried thyme
1 tsp sugar
salt and pepper


1. Open can of tuna. Using a fork, stir the tuna until mashed into small coarse pieces.
2. In a saucepan, throw in the whole content of the can, including the sauce and oil.
3. Bring the tuna
4. Rub dried Thyme between palm and add into the tuna mixture. Reduce the tuna sauace into half. Add in the milk.
5. Bring the milk to boil.
6. Add in the olive oil.
7. Cut the knorr cubes into half and add the other half into the sauce.
8. Reduce the milk one fourth from its original quantity. then add 3 slices of cheese, cut into cubes.

9. Toast the wheat bread via oven toaster for about 5-6 minutes until light golden brown.

10. Taste the sauce mixture, add sugar.
11. Salt and Pepper for desired taste.
12. you may add more thyme if sauce taste or smell fishy.

13. Arrange bread of two's layed like two squares.
14. Spoon in sauce in between the wheat bread.

*Note, you may add onions to the sauce if preferred, but since served with bread, onions are omitted.
* Thyme distinguishes the fishy smell and after taste of the tuna.

Pork Barbique Steak

(1 serving)

100 gram of Lean Pork felleted ino half a cm thin.

for the Marinade
2 tbsp of soy sauce
1 tsp of vinegar
a pinch of 5 Spice
a pinch of dried Thyme
a pinch of Cummin
1 tbsp of Peanut Butter
1 tbsp of Olive Oil
1 tsp of sugar
salt and pepper


1. Pound the pork fillet with a chef's knife until flat and thin.
2. Season with minimal salt and paper at both sides.
3. Combine Marinade ingredients, starting with soy sauce, cummin, 5 spice.
4. Rub dried thyme between palm to release flavor and aroma and add to the sauce
5. Add peanut butter, sugar, pinch of salt and pepper
6. Finally, add stir in vingear and olive oil.
7. Marinate meat on the marinade over night.
8. Cook meat in an over toaster for 10 minutes.

*serve steak with mashed potato or wheat bread.
*best eaten with ceasar salad
*drink: fit n right pineapple.