these past few days had me confined at our house. since the weather is really not that good to stay outdoors too long, i chanced upon one of my fave sites that deals with food. yep you got that right. FOOD.
ever since i was a kid, i had done some experiments on how to make my daily meal colorful, and yummy of course. i had learned the basics from my late uncle and aunt who gave me the overview of how spices, basic food staples and the freshest ingredients make the most memorable meal. sometimes, its how the meal was comprised, but as to how much effort and emotion you give to the dish that makes it a dish.
i have always been a pasta and meat lover. i never really had the fascination for veggies since i really dont find it appetizing. believe me, im not the only on in our entire clan who had that feeling. 🙂
anyway, here is one of my all time favorite pasta dish with the use of local ingredients [since its the ones readily available]
my own untitled spaghetti dish:
½ kilo ground pork [make sure it is all meat, no fat added]
½ kilo ground beef [make sure it doesn’t have a foul smell and its rich red in color]
~~for a healthier alternative, you can substitute the meat with ground chicken and drained canned tuna
½ kilo hotdogs, sliced to rings
½ kilo cooked ham, squared
5 -8 cloves garlic, minced
1 big red onion, minced
¼ tsp paprika [optional]
½ tsp black pepper
½ tsp white pepper
½ tsp ground dried sage
½ tsp whole dried basil
½ tsp whole dried oregano
Dash of salt
1 kilo Spaghetti Sauce [Clara Ole 4 cheese or any sauce]
1 TBSP oyster sauce [lee kum kee]
1 small can Carnation evap or any cooking milk
1 small box Nestle All purpose cream, whipped
Grated cheedar or parmesan cheese for garnish
1. Cook pasta via package directions until al dente. Drain after then let it cool.
2. On a separate pan, sauté garlic, onions, ground beef and pork, hotdogs and ham. Season with spices and salt. Let the juices out. Then season with oyster sauce.
3. When the juices simmer, add the spaghetti sauce and the milk. Get a little of the sauce in a bowl and add the cream slowly to temper it and prevent it from curdling. Once adjusted, bring to simmering mixture and slowly simmer for another 20 minutes.
4. Pour on pasta and top with lots of grated cheese. Enjoy! 🙂