JOLLIBEE STYLE SPAGHETTI (Filipino Style Spaghetti)

This is my own version  of cooking Jollibee Style Spaghetti.  I have been using this recipe for many years now, and I hope you'll like it.  By the way, I used lean chicken meat in this recipe because my daughter loved it so much, it's so kid friendly because the meat in the sauce is so tender.

You may want to watch 

the cooking video of

the Spaghetti Sauce  HERE

Ingredients:

1/2 k Ground, lean chicken meat (or any meat you prefer)

2 tbsps cooking oil

2 tbsps garlic, chopped

3 pcs medium onions, chopped

1/2 c Soy Sauce (or more)

2 cups Tomato Sauce

1 cup Spaghetti Sauce

1 cup Banana Catsup

1/4 k hotdogs, sliced

1 cup button mushrooms in can, drained and sliced (optional)

1/2 c Sugar (add more if needed)

Salt and Pepper to taste

1 kilo    spaghetti noodles (cooked according to package instructions)

Procedure

1.  In a large skillet, saute garlic, then the chopped onion, when it turned translucent, add the ground chicken meat, saute and stir very well.  When the chicken meat turned a bit brown, add soy sauce, pepper and a dash of salt, stir well.

2.  Add the tomato sauce and the spaghetti sauce stirring occassionally, simmer for another 5-10 minutes, then add the banana catsup.  If it tends to be a bit dry, add around 1/4 cup water (or more if needed).   Simmer again for 5 minutes.

3.  Then add the sliced hotdogs and mushroom, let it simmer for a while.  Season to taste with sugar, salt and pepper.  Simmer for another 5-10 minutes. 

4.  Serve over cooked spaghetti pasta or any king of pasta you like.  Top with grated cheese.  Enjoy!

TIPS :

* Lately, I been adding bread crumbs, the one made from toasted bread.  You can still buy this in the groceries or bakeshops.  This will help thicken your sauce.

* Add more sugar if you prefer a sweeter version of spaghetti sauce, and also some tomato sauce are really sour

* If you run out of tomato sauce, you can use tomato paste, just a little bit more water to the sauce

* Soy sauce really make a huge difference in the color of the sauce, if makes it more red, just lessen the salt that you put into the sauce

SINIGANG NA BANGUS (Milkfish in Sour Broth)

You may want to watch 

the complete procedure of cooking

SINIGANG NA BANGUS HERE

Sinigang is a Filipino dish characterized by the sour and savoury tamarind flavored soup.  Almost all Filipinos loved this dish, and it is very versatile as you can just change the main ingredient of the dish, in this case the Bangus (milkfish) and change it with cubed Pork Belly or Pork ribs (Sinigang na Baboy) or Shrimp (Sinigang na Hipon), and many other versions.

Ingredients:
1 kilo       Bangus, cleaned, sliced and slightly salted
3-4 pcs    Tomatoes, sliced
2 pcs.       Onions, sliced
10 pcs      Okra, sliced
4 pcs        Green long pepper
1 bundle   Kangkong (water spinach), washed
1 sachet   Sinigang Mix (Tamarind flavor)
1 liter      Water (add more if you want more broth)

Procedure:

In a big pot with boiling water, put the tomatoes and onions.  Simmer until they are soft.

Then add the Sinigang mix, let it simmer for awhile, then add the bangus... then after a few minutes of boiling, add the ginger, okra and green long pepper. 

Let it boil for a few minutes, cover the pot.  Then add the Kangkong leaves (washed again).  Let it cook for about 5 minutes or so (don't overcook the leaves).  Season to taste.  In a few minutes our Sinigang is ready :)  Enjoy!

SARABASAB

Insarabasab or Sarabasab is an authentic Filipino pork recipe that originated from the Province of Ilocos.  Insarabasab is an Ilocano term which  means  - meat roasted directly in an open fire.  The dish is a mixture of grilled pork sliced thinly, onion, tomato, vinegar, chillies and some spices. 

This is my  take on  Sarabasab, made some adjustments to it to suit our taste and made it healthier by adding more veggies and turned it into a side salad.  ‘Hope you enjoy my version J.   It  can be served  to pair with grilled bangus, tilapia or fried galunggong or hasa-hasa.

Ingredients:

½ kilo Pork Belly or Liempo, grilled & sliced into thin strips

4 pcs. Medium Tomatoes

1 whole Onion, thinly sliced

2 pcs Cucumber, peeled and sliced

Dressing:

¼ cup white vinegar or any kind of vinegar you prefer

2 tbsps water

2-4 tbsps white sugar (more or less)

Slices of Red Chillies (Optional)

Salt & pepper to taste

Procedure :

In a big bowl put the sliced grilled pork,  cucumber, onion and tomato, then set it aside.  And in a separate smaller bowl mix the dressing ingredients, season to taste.  (Note :  I prefer the dressing on the sweeter side), once the dressing is ready pour  it into the mixture of pork and veggies.  Let it stand for a few minutes so that the veggies will absorb the dressing.  Serve and Enjoy!

SOPAS (Filipino Chicken Noodle Soup ) Video Version

SOPAS (FILIPINO CHICKEN NOODLE SOUP)

Sopas is considered a comfort food for Filipinos, we grew up eating this almost every two weeks.  It can be served as a snack but it can also be a complete meal by itself.  We can always enjoy a warm bowl of milky Sopas on a rainy day or any day of the week.

I hope you will enjoy this recipe as much as we do in the family.

Ingredients:

2 tbsps. Vegetable cooking oil

6-8 cloves of garlic, chopped

2 pcs. Med onion, chopped or sliced

1 whole chicken breast, boiled and shredded

3-5 tbsps patis

1-2 cups hotdog, sliced (or sausage)

1 ½ cups carrots, sliced

2 cups petchay baguio, sliced

2 cups, pasta noodles (elbow macaroni  or any pasta you prefer)

4-6 cups chicken broth

1 tbsp seasoning granules or broth cube (optional)

1-2 cups evaporated milk

Salt & pepper – as needed

Cooking Procedure :

1.     In a large cooking pot, saute garlic  until slightly browned, then add the onion, sauté it for a while until translucent, then put the shredded chicken, stir well, then add the fish sauce,  cover the pot  and simmer for a few minutes.   Then add the hotdog, let it cook for a while. 

2.     Then add the chicken broth, bring to a boil then put  the carrots, petchay baguio and pasta, stir gently and cover the pot.   Simmer over medium low heat for 10 minutes, then add the milk and seasoning granules (if needed).  Cook it for another 3minutes, add salt and pepper to taste.   Serve into individual bowls.  Enjoy!

Pata Kare-Kare Ala Barrio Fiesta - Easy Version

For the COMPLETE RECIPE OF KARE-KARE

you may go to this POST

PATA KARE-KARE ala Barrio Fiesta - Easy Version (Pork Leg Stew in Savory Peanut Sauce)

This recipe uses Pork leg and some vegetables cooked in rich peanut sauce. Once your pork is ready and tender and the veggies steamed, it should be easy to complete the dish. You can also use Oxtail (buntot ng baka) or Ox Tripe (Goto) both are  pricey compared to pork leg, and it would take hours before they become tender.

Watch the Video

There are other versions of this dish, there’s Seafood Kare-Kare, Chicken Kare-Kare and Vegetarian Kare-Kare. I like my Kare-Kare to be on the sweet side, that’s why I add a little bit more of the peanut butter, local brands are a lot sweeter :)

Besides the peanut, this dish depends on the sautéed shrimp paste served on the side, this dish will not be complete without it.

Ingredients:

1 kilo pork leg, cut into 1 inch thick
5 cups water (or more if needed)
2 tbsps cooking oil
1 tbsp garlic, minced
1 large onion, sliced
3 tbsps fish sauce
1 small banana flower bud (puso ng saging) sliced, steamed or boiled
1 bundle pechay (steamed or boiled)
1 small bundle Sitaw (steamed or boiled)
2 pcs eggplants (sliced, steamed or boiled)
½ cup to ¾ cup peanut butter (mixed with ½ c of hot broth to soften)
1 pouch Mama Sita’s Kare Kare Peanut Sauce Mix 58 gms (dissolved in ½ cup water)
½ cup Sauteed shrimp paste

Cooking Procedure: 

In a large cooking pot put the pork leg together with water, bring to a boil, then let it simmer for 30-45 minutes or until the pork is tender, remove the pork from the broth and set aside both pork and broth. 

Meanwhile, in a separate pot, sauté garlic until light brown, then put onion, sauté the onions until translucent . Then add the boiled pork, stir occasionally, then add fish sauce. Let simmer for a few minutes. 

Then add the pork broth, bring to a boil then add the Kare-Kare mix dilluted in water. Bring the stew to a boil, reduce the heat and simmer for a few minutes until it’s thickened, stir it occasionally to avoid burning the stew. Then add the peanut butter which was thinned in hot broth, continue stirring gently, season to taste with salt (don't add too much salt, as you will still add sauteed shrimp paste as you eat the dish), or more sugar if needed.

After a few minutes add the steamed/boiled vegetables, and cook it for another 3-5 minutes and its ready. Serve hot with sautéed shrimp paste on the side. Enjoy! 

Cooking Tips:

• The amount of peanut butter you will use, will depend on how sweet and peanutty you want your stew                                                                                                                            
• You may boil the vegetables in the pork broth, for just a few minutes, then take them out of the broth and set it aside for later

MAMA SITA KARE-KARE PEANUT SAUCE  MIX

Net Wt. : 58 gms

An all-natural combination of toasted rice and annatto gives you the authentic taste of traditional Kare-kare (a rich peanut-based stew). 

This mixture has the following ingredients : peanuts, toasted rice, sugar, salt and annatto powder or achuete powder ( which gives Kare-Kare that orangy color)

GINISANG BAGOONG

(SAUTEED SHRIMP PASTE WITH PORK)

For the cooking video of Ginisang Bagoong, please click HERE

BARRIO FIESTA SAUTEED SHRIMP PASTE
You may use ready to serve Shrimp Paste in bottle.   A small bottle goes  a long way, they are very tasty and sometines we still cook this, sauteed in garlic, onion and tomatoes to lessen the saltiness of the shrimp paste.

CHICKEN ARROZCALDO (Congee) & TOKWA’T BABOY (Fried Beancurd & Pork Belly)

We had this “Old Time Favorite” a few weeks ago, we had to stay indoors because of so much rain, we wanted to just stay home, watch tv, read some books, and me blogging, what else can you think of when it’s raining, but eat something hot, and delicious, so I decided to prepare my favorite Lugao (or Congee), it’s like comfort food to me. This is another family favorite as well.

Ingredients for Arrozcaldo:
½ kilo Chicken Breast (boiled and shredded)
2 tbsp Vegetable Cooking Oil
2 tbsps. Garlic, chopped
2-3 pcs. Medium sized Onion, sliced thinly
¼ cup Ginger, sliced thinly
½ cup Fish Sauce (Patis)
1 cup Malagkit Rice, (glutinous rice)
1 - 1 1/2 cups Regular Rice
Broth from the boiled chicken breast

Garnishings for Arrozcaldo:
½ cup Spring Onion (chopped finely)
½ cup Garlic, chopped finely, fried till light brown (2 heads of garlic)
Calamansi (cut into halves)
Ground Black Pepper (optional)

Procedure for the Arrozcaldo:
Combine Malagkit and regular rice, wash, drain, and let it soak for awhile (this will help in the cooking process of the rice, and gives it a nice and fluffy texture).

Meanwhile, cook the chicken breasts in about 3-4 cups water, add some salt and pepper, boil till fork tender. Take out the chicken breast when tender, let it cool for awhile, then shred it, and set aside. Keep the chicken broth, we’ll use it later.

In a big pot or casserole, saute Garlic ( 2 tbsp and the ½ cup combined, to save time in sauteing), add more cooking oil if needed, till light brown, then take out about ½ cup (set aside for garnishing), and continue sautéing the garlic left on the pan and put the onion sauté until transparent, then put the ginger, stir well, add the shredded chicken, stir for awhile, then put the Fish sauce and let it simmer for 3-5 minutes. Meanwhile, drain the rice, and mix it to the cooking chicken, if it tends to stick to the pan, put about ½ cup of water and continue to mix well for another 5 minutes. Then put the chicken broth into the cooking rice. Mix well, cover and let it simmer, then lower the fire. Stirring occasionally. Keep a close watch, you need to stir this once in awhile to avoid burning. Cook for another 15-20 minutes more, or until the rice are all cooked and soft and starts to crumble. If you think its too thick, add more water, according to the thickness you want. Serve hot on individual serving bowls (as shown in the photo) with the garnishings on the side.

TOKWA’T BABOY
For those who doesn’t know what Tokwa’t Baboy is, this side dish goes very well with Congee, it’s boiled pork belly (or any part of pork you want) sliced thinly. Tokwa is beancurd, fried till crispy, then sliced thinly and it’s mixed with the boiled pork and has a sauce, please see below for the rest of the ingredients.

Ingredients:
½ kilo Pork Belly, boiled and sliced
Salt and pepper corns
1 pc. Beancurd, sliced
1 cup cooking oil for frying

Sauce:
1 cup White Vinegar
2-3 tsp. Soy Sauce
1 tbsp Garlic, chopped finely
½ tsp Sugar (optional)
Salt and Pepper to taste

Procedure for Tokwa’t Baboy:
Boil pork belly in water with salt and pepper corns. Cook till tender. Take it out of the pan and let cool for awhile before slicing it into strips (as shown in the picture).

Meanwhile, fry the sliced beancurd till a bit cripy. Put in paper towels or thick tissue to drain excess oil. When cool, cut into strips, same size as the pork and mix the sliced pork and bean curd in a bowl. Serve with the sauce on the side. Enjoy!

Chicken with Guisantes (Canned Green Peas)

We love this dish so much, sometimes I cook this once or twice a month. Very easy to prepare and the kids just love this. If you don't like greenpeas that much, you can just add 2 cans.

You may want to watch 

the cooking Video of

Chicken with Guisantes HERE

Ingredients:
2 tbsps. Cooking Oil
2 tbsps. Garlic, chopped
1 medium White Onion, chopped coarsely
2 pcs. Tomato, chopped coarsely
3 tbsps. Patis (Fish Sauce)
½ Kilo Chicken, cut into serving pieces
4 cans Canned Green Peas (155 gms. each)
½ cup Water
4 medium Potatoes, cubed
Salt and Pepper to taste

Procedure:
1. Saute garlic in cooking oil until fragrant. Add onions and cook until translucent, then add tomato, saute for another 3-5 minutes.

2. Then add the chicken, stir well for a few minutes, till there are no blood visible in the chicken. Then add the fish sauce, mix well with the chicken and cover the pan and let simmer for 10 minutes, then add ½ cup water stir well, then add the cubed potatoes, then add the canned greenpeas including the liquid, let it simmer in low fire for 10-15 minutes or until tender.

3. Season with salt and pepper as needed. Serve with steamed white rice.

Note : For this dish, you have to use the canned greenpeas, not the frozen peas, the taste will not be the same, and the sauce will not be that great.