Penne with Fresh Vegetables
Posted on | March 23, 2009 | 6 Comments
I had a bout of homesickness a few weeks ago, waking up at 3am for several days, staring at my notebook with such a slooowww internet connection. During those days, cooking was my comfort and I’ve concocted several dishes. One of them was this vegetable pasta dish inspired from Yummy, one of the food magazines I buy each month. The problem with living alone though, is that there’s only me to eat what I cook. So during those days that I was cooking before dawn, I usually brought the pasta to the office for my colleagues to eat.
I’ve adjusted a bit now, and while I still feel a bit homesick, there are ways that I can lessen the pull of home. It’s not as bad, and I believe I am doing rather well with all the changes happening. I still have to fully accept the idea that I am changing my crop of interest, from rice to maize. But that is another story.
Penne with Fresh Vegetables
(modified from Yummy)
250 grams penne pasta, cooked al dente (reserve 1/2 cup water from cooking pasta)
4 tbsp olive oil
1 medium sized onion
6 ripe tomatoes, chopped
1 tbsp mix of dried herbs (basil, rosemary, oregano)
salt and pepper to taste
1 medium sized carrots, sliced into thick half moons
8 pieces asparagus, sliced into three pieces each
2 bell pepper (red and green), cubed
5 cloves garlic, chopped coarsely
Saute onion in olive oil until limp. Add the garlic until garlic has cooked. Add the fresh tomatoes and herbs then let simmer a few minutes. Add the carrots and asparagus and simmer until vegetables are cooked. Add some of the pasta water while cooking the vegetables a little at a time until vegetables are cooked through. Season with salt and pepper. Add the cooked penne and mix well to coat the pasta. Have a taste and season some more with salt and pepper to taste.
Submitted to Presto Pasta Nights hosted this week by Aquadaze of Served with Love.
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Pan-grilled seafoods two ways
Posted on | March 8, 2009 | 16 Comments
General Santos is famous for two things: Manny Pacquiao and tuna. Lately though, the tuna part has been eclipsed by Manny Pacquiao. When I went back to Los Banos a week ago - the most common question asked of me was about Manny Pacquiao - have I see him or have a photo with him, have I seen his house or his mom, do I have his autograph yet, etc…
Well, aside from Manny Pacquiao and tuna, an often overlook richness of of Gen San is it’s many seafoods. Here’s another seafood recipe I’ve enjoyed lately. I don’t have a charcoal griller yet so I’ve made do with pan-grilling them.
Pan-grilled seafoods
An assortment of seafoods (shrimps, fish, shells, squid, crabs)
Marinade:
1/2 cup naturally-fermented soy sauce (Kikkoman)
1 tsp finely minced ginger
1 tbsp sugar
1 tbsp sesame oil
1 tbsp chopped chives
Mix marinade ingredients thoroughly then marinate the seafoods for 10-20 minutes. Reserve marinade. In a pan, heat 1 tbsp oil, coat pan surface and arrange the fish, shrimps and squid.Grill till each type of seafoods is cooked. Pan-grill shells last. Place each shell on the pan and cook until each shell has opened. Discard shell that has not opened. Place marinade in pan and simmer for about a minute. This serves as the dipping sauce.
There are two ways to serve this. The first one is with rice. And the second is with pasta. For the pasta, cook spaghetti according to package instructions. Heat olive oil in a pan. Add some asparagus and cook till asparagus is limp. Add the reserved marinade and the cooked pasta. Toss well to coat pasta then add the seafoods. Season with salt and pepper. Toss once again then serve.
I’m sharing this pasta dish to Presto Pasta Nights hosted by Ben of What’s Cooking.
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Tuna Salpicao
Posted on | March 4, 2009 | 4 Comments
Here in General Santos City, tuna come in all slices. I’ve mentioned about the crazy cut tuna before. You can also get tuna cubes and the more expensive sashimi cut. Tuna’s a great substitute for pork or chicken as it is really meaty and when cooked right, it tastes like the real thing, too. Got some tuna cubes? Try this version of salpicao - either for pulutan or with rice. For the recipe, I turned to Marketman’s beef salpicao and used tuna instead.
Tuna Salpicao
500 grams tuna cubes
6 cloves chopped garlic
salt and pepper to taste
dash of paprika
1/4 cup Worcestershire sauce
1/4 cup Knorr seasoning
3 tbsp olive oil
additional 2 cloves chopped garlic
Mix everything except oil and marinate for 20 minutes. Heat 2 tbsp oil in a nonstick skillet. Squeeze tuna lightly and reserve
marinade. Saute tuna in oil until cooked. Remove from pan. Heat remaining oil then saute the garlic till almost browned. Add the
reserved marinade and gently simmer. Pour over cooked tuna and serve.
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Street food at the Kalilangan Festival
Posted on | February 25, 2009 | 8 Comments
The Kalilangan Festival in General Santos City is ongoing will last until March 1. I managed to check the food booths in the festival grounds before I sauntered off to the garden show, which was one of the attractions. I walked around the food booths and saw a lot of streetfoods being sold - kwekkwek, turon, etc… What caught my fancy were the tuna balls, tuna spring rolls, tuna embotido and tuna chorizo. I had a fun time sampling all these tuna delights.
Tuna balls
Tuna embotido, tuna chorizo and tuna spring rolls, all for 10 pesos only!
Drinks galore to cool you down
There were other attractions as well - shows, rides, pageants, etc… For more Kalilangan Festival events, head over to Bariles Republic.
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