Napansin ko lang...I've never posted any recipe on this blog. For those of you whom I haven't shared my specialty with dahil hindi ko kayo kapamilya (taste testers), officemate (nag-aabang ng grasya), close friends (kunwari hihingi ng recipe pero makiki-kain pa rin sa min), o BOYFRIEND (maswerte siya! hahaha) ... let me just share you this post. Siguro if I'm not in the world of IT today, I'll be the best kusinera. hahaha! I'm a frustrated chef. At dahil nga hindi naman ako madatung, everytime maisipan ko mag food trip sa mamahaling resto naka-ready na ang ballpen at tisyu. Ayoko na kasi um-order ulit ng ganun. Gusto ko version ko na. I-dissect na ang pagkain na yan!
Presenting my own version of Pesto (aka Aglio Olio for some)
Ang salarin na resto kung san ko siya nakita? A Veneto Pizzeria Ristorante. I was invited by my friends Oyise, Neri and Melo to have a dinner with them last last year pa ata. Hindi pa ko mahilig mag-foodtrip nun dahil ayoko ma-spoil dinner ko but thank you guys! BI talaga kayo hahaha! Oil and Garlic with Shrimps ang nasa menu. Pangalan pa lang alam mo na ang sahog. It's P255.00 and good for three I must say. Ang alam ko lang na pasta dati ay red sauce at white. May transparent din pala. Ito yun.
Ok so much for my kwento, magiging kilometric na naman to... here's the recipe:
Ingredients:
1/2 kilo of cooked Pasta (pwede na yung pang spag, pero mas sosy kung flat noodles)
3/4 cups of Extra Virgin Olive Oil (healthy naman yan kaya you can have as much as you want)
1 cup canned sliced champignon Mushrooms (uubra na ang jolly na tatak)
5 strips of bacon chopped (optional)
10 medium sized shrimps
3/4 cup of Garlic chopped finely
2 and 1/2 cups of Parsley (yung maliiliit yung leaves ha. Chop it finely)
Parmesan Cheese
Salt
1. Saute bacon until brown and crispy using a bit of olive oil. Set aside.
2. On the same pan, lagay mo na lahat ng remaining olive oil then saute garlic. Wag mo ibbrown. Mas flavorful sya pag ganun papait kasi pag nagbrown.
3. Ilagay mo na ang shrimp. Pag luto na, ilagay mo na ang mushroom. Then parsley. Mabilis lang yan maluto kaya don't over cook it. Add in salt according to your taste. Konting MSG pag kulang pa ang lasa. Toss in the noodles and bacon.
4. Pag kumapit na yung lasa sa noodles, pwede na siyang iplate with garlic toasted bread and sprinkle it with parmesan cheese.
O eto pa... I want Chicken Curry so bad. Lagi yan ang kinakain ko sa likod ng Ever Gotesco sa recto pag lunch. College days... hay! Unfortunately, my mom doesn't like its smell. Amoy kilikile daw kasi kaya hindi siya nagluluto ng ganun. Kaya madalang ako makatikim ng mga Indian or Mexican food. Oo na. Ako na ang deprived. It's nearly Christmas time last year at naisip ko gawin ang frustration ko. Sorry hindi ko na keri ang curry. It's a Mexican snack though at itago natin sa pangalang Tacos.
I would like you to meet my Kitchen Buddies!
From left to right: Meet Chiz Quesada! The Queso Grater; Pon the PepperMill; and Chavit the Chopper. Give them a round of applause!!!
Tampok ang mga ingredients na ito...
Eden Cheese, chopped tomato, chopped onion, kili-kili powder (ito yung taco seasoning.. mabaho man sya, pero sya ang pinaka-yummy sa lahat), taco sauce or salsa, lettuce, taco shells of course, konting pepper or hot sauce, ground chicken or beef or pork
Since we are not a fan of beef, chicken was used. Gilingin ito ng bonggang bongga tapos pakuluan sa kawali. Pag tuyo na yung water, ibuhos ang dissolved kili-kili powder sa 1/2 cup of water. yun na!
Charaaaaan!
Just fill the tacos with all the ingredients. Voila!
At ngayon, dahil masarap na para sakin ang amoy ng kilikile (hahaha!).. ituloy tuloy na natin. Mabuhay ang mga kilikili lover dyan! Pwede na ko magtayo ng sarili kong Nacho King stand sa harap ng mga Jollijeep sa Makati Wuhuuuu! Presenting my very own version of Nachos! Clap clap clap!
Ingredients? mucho nachos!
Cheessy Sauce Dip
2 tbsp salted butter
3 tbsp flour
1 cup grated cheddar cheese (use the one na ma-orange para cute. Anemic yung sakin e)
1 cup of milk
Nacho Chicken Dip
1/4 kilo of chicken breast
1 tbsp garlic
3 tbsp onion
2 tbsp oil
1/4 tsp cumin
1/4 tsp cayenne pepper
Salt and pepper to taste
Hot Sauce (optional)
Procedure for Cheesy Sauce
1. Melt the butter over medium heat. Make sure you don't burn it.
2. Remove the pan from heat and add flour. Stir the mixture wag titigilan until wala ng lumps left in the pan. It should look like this:
3. Add salt and pepper.
4. Add the milk to the flour mixture and stir until it is lump free ulit. Walang habas mo itong haluin at baka dumikit sa pan. It should be like a gravy consistency. Pag masyadong thick, lagyan mo pa ng milk.
5. Add cheese and continue cooking on low heat until all cheese are completely melted.
Procedure for Chicken Dip:
1. Saute Garlic and Onion in oil.
2. Add in the ground chicken and saute until brown. You may use beef or pork instead. Pero sabi ko nga kanina, hindi kami fan nun.
3. Pag brown na, add in cumin and cayenne pepper. Kung sa Tacos I used Taco Seasoning aka Kilikili powder, ngayon alam ko na ang ingredients ng mix na yun. Si Cumin ang mabaho, si cayenne ang pampapula at pang-anghang. O diba? I don't need to buy the mix. Love it! Yun na. Ready to plate.
Finished Product
...at siya ang kinakain ko habang nagsusulat ako ngayon.
Delisiyosong echos sa inyo!!
