http://kumain.com The definitive filipino recipe and food guide Sun, 24 Jan 2010 05:03:09 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 http://kumain.com/anchovy-and-caper-pasta/ http://kumain.com/anchovy-and-caper-pasta/#comments Wed, 28 Oct 2009 03:01:20 +0000 jay http://www.kumain.com/wordpress/?p=1612 Ingredients

• 1/4 cup Dona Elena Pure Olive Oil
• 10 pieces Garlic cloves, peeled
• 1 Tablespoon Chili flakes (dried)- this is optional if you don’t like spicy dishes
• 20 pieces Dona Elena Anchovy Fillets (you can substitute with spanish sardines)
• 2 cups Cherry tomatoes, cut in half
• 1/4 cup Dona Elena Capers, drained.
• To taste salt and pepper
• 250 grams Penne Pasta
• for garnish, parsley chopped

Instructions

1. Heat the olive oil in a small pot. Add the garlic and chilies. Cook the garlic until it becomes soft and golden brown.
2. Add the anchovies and stir until the fillets break down.
3. Add the Cherry tomatoes and capers then cook until tender about 5 minutes.
4. Season with salt and pepper to taste.
5. Mix the sauce with the pasta and add a little water if pasta is too dry.
6. Garnish with chopped parsley and parmesan cheese.

]]> http://kumain.com/anchovy-and-caper-pasta/feed/ 0 http://kumain.com/baked-macaroni/ http://kumain.com/baked-macaroni/#comments Mon, 26 Oct 2009 03:53:36 +0000 Tanya http://www.kumain.com/?p=129 Ingredients

• 1 400-gram pack macaroni
• Meat filling:
• 1/4 cup oil
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 green bell pepper, diced
• 1/2 kilo ground beef
• 1/4 kilo ham, cubed
• 2 cups tomato sauce
• 2 tablespoons catsup
• 2 pieces bay leaf
• salt and pepper to taste
• Becamel Sauce:
• 1/2 cup butter
• 4 tablespoons all-purpose flour
• 1 big can avaporated milk
• 1 1/2 cups chicken broth
• 1 can cream of mushroom soup

Instructions

1. Boil macaroni as directed in the package.
2. Drain then set aside.
3. Prepare Meat Filling:
4. In a skillet, heat oil.
5. Saute garlic and onions.
6. Add pepper and cook until tender.
7. Add ground beef and ham and cook until browned.
8. Add tomato sauce, catsup, bay leaves and seasoning.
9. Bring to a boil, lower heat then aloow to simmer for a few minutes.
10. If sauce get too thick, add a little water.
11. Add this mixture to the cokked macaroni.
12. Mix very well then transfer to an ovenproof glass dish. Set aside.
13. Prepare Bechamel Sauce:
14. Melt butter then add flour.
15. Stir to remove lumps.
16. Add milk and chicken broth while stirring continuously.
17. Add cream of mushroom soup and cook until smooth and thick.
18. Poor evenly over the macaroni in the dish.
19. Top with some grated cheese then bake in a preheated 350 degrees F oven for 20 to 30 minutes or until top is lightly browned.

]]> http://kumain.com/baked-macaroni/feed/ 6 http://kumain.com/filipino-style-spaghetti/ http://kumain.com/filipino-style-spaghetti/#comments Mon, 26 Oct 2009 03:53:36 +0000 Tanya http://www.kumain.com/?p=250 Ingredients

• 1 kg. spaghetti noodles
• 1/2 kg. ground beef
• 1/2 kg. ground pork
• 1/4 kg. hotdogs, diagonally sliced
• 1 kg. tomato sauce
• 3 pieces laurel leaves (bay leaves)
• 1/4 cup brown or white sugar
• 2 green bell peppers, diced
• 2 onions, chopped
• 1 head garlic, minced
• 3 tablespoons of cooking oil
• 1 cup of water
• Salt and pepper to taste
• 1/2 cup grated cheese

Instructions

1. Cook spaghetti noodles according to package instructions.
2. In a sauce pan or wok, sauté garlic and onions in cooking oil.
3. Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
4. Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
5. Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
6. Serve with the cooked spaghetti noodles and grated cheese on top.

]]> http://kumain.com/filipino-style-spaghetti/feed/ 1 http://kumain.com/beef-stew-pasta/ http://kumain.com/beef-stew-pasta/#comments Mon, 26 Oct 2009 03:53:36 +0000 Tanya http://www.kumain.com/?p=894 Ingredients

• 6 cups spaghetti pasta, pre-cooked
• 2 tbsps. parsley, chopped
• For the beef stew:
• ½ cups olive oil
• 1 cup celery, sliced into 2″-sticks
• 1 cup carrots, sliced into 2″-sticks
• 1 cup white onions, quartered
• 2 pcs. bay leaf
• 600 gms. beef brisket, cut 1-½:-cubes
• 2 cups marinara sauce
• 2 ltrs. water
• Salt
• Pepper

Instructions

1. Place all the ingredients (except salt and pepper) in a stock and bring to a boil and simmer until the beef is fork tender for about 2 hours.
2. Do not season with salt and pepper until beef is tender.
3. If needed, add more water to the stew.
4. When the stew is ready, just place the pasta in a pasta bath and drain the pasta well and place pasta in serving bowl.
5. Top the pasta with the beef stew and garnish with chopped parsley.

]]> http://kumain.com/beef-stew-pasta/feed/ 0 http://kumain.com/chicken-tetrazini/ http://kumain.com/chicken-tetrazini/#comments Mon, 26 Oct 2009 03:53:36 +0000 Tanya http://www.kumain.com/?p=898 Ingredients

• 425 gms spaghetti
• 5 tbsps margarine
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 1 cup fresh milk
• 2 tbsps white wine
• 3/4 cup parmesan or romano, grated
• 1/4 tsp ground black pepper
• 1 cup mushrooms, sliced
• 1/2 cup green onions, chopped
• 1/2 cup canned pimientos, chopped
• 500 gms breast fillet, cooked and cut into cubes

Instructions

1. Cook spaghetti according to package directions. Set aside. Preheat oven to 375°F. Brush a large oven proof dish with margarine. Set aside.
2. In a heavy saucepan, heat 3 tablespoon of margarine. Stir in flour and cook until smooth. Add chicken stock and simmer, stirring constantly until smooth. Stir in milk, white wine, 1/4 cup of grated parmesan, and pepper. Simmer for 2 minutes. Stir-in pimientos and chicken then remove from heat.
3. In a large bowl, toss together cooked pasta, white sauce and chicken mixture. Transfer onto the prepared baking dish (or in individual baking dishes) and top with remaining cheese. Bake for 20 minutes, uncovered, until bubbly and top is lightly browned.

]]> http://kumain.com/chicken-tetrazini/feed/ 0 http://kumain.com/cilantro-lime-pesto-spaghetti-with-broiled-breade/ http://kumain.com/cilantro-lime-pesto-spaghetti-with-broiled-breade/#comments Mon, 26 Oct 2009 03:53:36 +0000 Tanya http://www.kumain.com/?p=899 Ingredients

• 425 gms spaghetti, cooked as directed in package
• 1/3 cup fresh milk
• 1 large egg
• 2 tbsps margarine, melted
• 3/4 cup fine dry breadcrumbs
• 1/2 tsp ground cumin
• 1 tsp ground paprika
• 500 gms chicken breast fillet, halved
• 1/4 cup coriander lime pesto
• 2 tbsps plain yogurt
• 1 tbsp fresh lime juice 1 to 2 tbsps hot water
• salt & pepper to taste
• Coriander lime pesto:
• 1 cup packed cilantro sprigs, washed well
• 1/2 cup parsley, washed well
• 1/4 cup walnuts, chopped coarsley
• 1/3 cup olive oil
• 3 tbsps Parmesan or Romano cheese, grated
• 1/4 tsp lime zest, grated
• 2 cloves garlic

Instructions

1. In a bowl whisk together the milk, egg, and melted margarine. Season with salt & pepper; set aside. In a shallow dish, combine breadcrumbs, cumin, paprika, season to taste with salt & pepper.
2. Dip chicken breast in milk mixture, letting excess drip off, and dredge in breadcrumbs mixture. Arrange chicken in a foil-lined oven proof dish. Broil chicken, until cooked through, about 7 minutes on each side.
3. Whisk together in a small saucepan over medium heat 1/4 cup pesto, yogurt, lime juice and hot water. Season with salt and pepper; set aside.
4. To assemble dish, toss together pasta remaining pesto. Transfer to a warm platter. top pasta with a grilled chicken and drizzle with pesto and yogurt sauce.
5. Procedure for Coriander lime pesto: Blend together in a food processor until smooth. Season to taste with salt and pepper.

]]> http://kumain.com/cilantro-lime-pesto-spaghetti-with-broiled-breade/feed/ 0 http://kumain.com/classic-mac-cheese/ http://kumain.com/classic-mac-cheese/#comments Mon, 26 Oct 2009 03:53:36 +0000 Tanya http://www.kumain.com/?p=900 Ingredients

• 1 (400 gms.) Fiesta Elbow Macaroni
• 1-½ cups Butterfresh Margarine, reserving 2 tbsps. for bread crumbs
• 6 tbsps. flour
• ½ onion, med. thinly sliced
• 1 bayleaf
• 1 tsp. thyme
• 9 black peppercorns
• 4 (185 ml.) packs Selecta Moo Full Cream Milk
• 1 tsp. salt
• 1 tsp. black pepper, freshly ground
• pinch of nutmeg
• 3-½ cups cheddar cheese, finely shredded
• 1-¼ cups coarse breadcrumbs

Instructions

1. Cook White King Fiesta Elbow Macaroni according to package directions; drain well and set aside.
2. Heat the oven to 375ºF and slightly grease a 9 x 13″ -baking dish.
3. Melt and butter in a heavy, medium saucepan over medium heat.
4. Add the flour, onion, bayleaf, thyme and peppercorns; cook over medium-low heat for 2 to 3 minutes, stirring constantly.
5. Slowly whisk the milk into the roux until thoroughly combined.
6. Increase the heat to medium-high; whisk constantly until the mixture boils.
7. Simmer for 3 to 4 minutes, stirring constantly, until thickened.
8. Reduce heat and continue simmering for about 10 minutes, stirring constantly until desired consistency is achieved.
9. Strain the sauce into a large bowl, removing the onion, herbs and peppercorns.
10. Add the salt, pepper, nutmeg an shredded cheese, stirring until the cheese is melted.
11. Toss the pasta with the cheese sauce and pour the mixture into the baking dish.
12. Toss the breadcrumbs with the melted butter and spread over the casserole.
13. Bake until sizzling and top is lightly browned (cover with foil if the top browns too quickly) for about 40 minutes.
14. Serve when set and cold. Best accompanied with a bowl of garden salad.

]]> http://kumain.com/classic-mac-cheese/feed/ 0 http://kumain.com/corned-beef-lasagna/ http://kumain.com/corned-beef-lasagna/#comments Mon, 26 Oct 2009 03:53:36 +0000 Tanya http://www.kumain.com/?p=901 Ingredients

• 1 box lasagna noodles, cooked according to package directions
• ¼ cup cooking oil
• 2 tbsps. garlic, minced
• ¼ cup onions, chopped
• ½ cup button mushrooms, sliced
• 2 (175 gms.) cans corned beef
• 1-½ cups tomato sauce
• 1 tsp. dried Italian seasoning
• ½ tsp. fine salt
• ¼ tsp. black pepper, ground
• For the white sauce:
• ½ cup butter
• ½ cup all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• ¼ tsp. salt
• 1 cup quick melt cheese, grated

Instructions

1. In a pan, heat oil. Sauté garlic and onions. Add mushrooms and corned beef. Add tomato sauce and simmer for 3 minutes.
2. Add Italian seasoning. Season with salt and pepper. Simmer for another minute.
3. Remove from heat and set aside.
4. To make the sauce:
5. Melt butter in a pan. Add flour and stir until bubbles appear appear. Pour in milk while stirring continuously. Add cream and season with salt. Cook until slightly thick; set aside.
6. To assemble:
7. Spread a thin layer of the sauce mixture into a rectangular pan. Lay lasagna at the bottom with the sauce mixture; then the white sauce. Repeat procedure to make up to 3 layers. On the last layer, pour remaining white sauce. Sprinkle with cheese.
8. Bake in a pre-heated oven at 350ºF for 30 minutes.
9. Allow to stand for 20 minutes before cutting into serving portions.
10. Serve with garlic bread on the side.

]]> http://kumain.com/corned-beef-lasagna/feed/ 0 http://kumain.com/fiesta-calamari-in-red-wine-sauce/ http://kumain.com/fiesta-calamari-in-red-wine-sauce/#comments Mon, 26 Oct 2009 03:53:36 +0000 Tanya http://www.kumain.com/?p=902 Ingredients

• 400 gms. Fiesta spaghetti
• 500 gms. fresh and squid (calamari), cleaned thoroughly
• 2 (250 gms.) packs Fiesta spaghetti sauce
• 1 cup red wine
• 2 tbsps. fresh lemon juice
• 1 tbsp. olive oil
• 2 tsps. garlic, chopped
• 1 tsp. black pepper, ground
• ½ tsp. cayenne pepper, ground
• 2 tsps. dried basil
• 1/3 cup romano cheese, grated

Instructions

1. Prepare Fiesta Spaghetti according to package directions; set aside.
2. Separate the tentacles from the long body of the calamari.
3. Slice the body or calamari tubes into rings about ½” -thick, set aside.
4. In a saucepan, combine Fiesta Spaghetti Sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil and cheese.
5. Cover and simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate and all the flavors to blend.
6. Add the calamari and tentacles to the sauce.
7. Continue to slowly simmer for about another 10 minutes, stirring occasionally.
8. Calamari is done when it is plump and more opaque.
9. Do not cook over high heat or for a longer period, as calamari easily gets rubbery.
10. Arrange the cooked pasta on serving platter and top with prepared sauce.
11. Garnish with basil.

]]> http://kumain.com/fiesta-calamari-in-red-wine-sauce/feed/ 0 http://kumain.com/fiesta-kesong-puti-a-la-carbonara/ http://kumain.com/fiesta-kesong-puti-a-la-carbonara/#comments Mon, 26 Oct 2009 03:53:36 +0000 Tanya http://www.kumain.com/?p=903 Ingredients

• 1 pack (400 gms.) Fiesta Spaghetti
• 2 pcs. med size onions, chopped
• 1 cup canned button mushrooms, sliced
• 2 packs (200 gms.) Swift Delicious Bacon, cubed & crispy-fried
• 1/2 cup Butterfresh Margarine
• 6 eggs
• 1 brick (250 ml.) Selecta Moo fresh milk
• 1 cup kesong puti, crumbled
• 1 tbsp. parsley, chopped
• 2 tsps. salt
• 1/2 tsp. ground pepper

Instructions

1. Cook Fiesta Spaghetti according to package directions.
2. Drain and add 2 tablespoons Butterfresh Margarine; keep warm.
3. In a large skillet, melt remaining margarine; sauté onions, mushrooms and fried bacon.
4. Meanwhile, in a mixing bowl, whisk the eggs and add the ground pepper and kesong puti.
5. Mix together cooked spaghetti, bacon-mushroom mixture and stir in the eggs mixture.
6. Blend thoroughly.
7. Cook for 2 to 3 minutes until thick and creamy.
8. Turn onto a heated bowl; sprinkle with chopped parsley.

]]> http://kumain.com/fiesta-kesong-puti-a-la-carbonara/feed/ 0