Sardine Pasta

Sardine is a common household item here in the Philippines.  We have all kinds, in tomato sauce, in water, in oil and all types of fish.  This is a very simple and budget-friendly recipe, so simple it only takes three steps to prepare, and all of the ingredients are already available in your pantry.  If you like sardines, the one in can with tomato sauce, then this dish is for you.  You can use any brand of sardines you would like.  I used a local brand here in the Philippines, in tomato sauce.  This dish I make almost once a week.  So, if you're in a hurry and want something tasty yet easy to prepare, why not try this dish and see for yourself.

Ingredients:
one 155 gram sardines in tomato sauce
one serving of cooked pasta, use any kind
1 medium size onion, chopped
2 bulbs of garlic, minced
1 tbsp butter
grated Parmesan or cheddar cheese

Procedure:
In a saucepan, melt butter.  Saute onion and garlic until the onion is lightly transparent.  Add the sardines and stir and cook for about 2 minutes.  Season with salt and pepper.  Remove from heat and toss in the cooked pasta.  Transfer on plate and top with grated cheese.

See, so simple.  Enjoy!

Puto

Puto is a classic Filipino snack that is usually paired with other Filipino snacks, like palabok, pansit and most commonly with dinuguan or pork blood stew.  This recipe is a variation of the usual puto that is made with rice flour, producing a more delicate and cupcake-like consistency.  Puto molds are sold at almost all baking supplies in the Philippines, but you can always use any mold you have, like muffin or cupcake trays.

Ingredients:
1 cup sugar
2 cups all purpose flour
3-1/2 tsp baking powder
1/2 cup evaporated milk
1/2 tsp pandan flavoring
1/2 tsp ube flavoring
1/4 cup melted butter
1 medium size egg
Cheese, cut into strips

Procedure:
Put 2 cups water on steamer and set on medium high heat while you make the puto mixture.

Combine all dry ingredients - all purpose flour, baking powder and sugar.

Add the butter, evaporated milk, and egg.  Mix well.

At this point, pour half of the mixture in a separate bowl and add the pandan flavoring on one bowl.  Mix just until the color is distributed and do not over mix.  Then, add the ube flavoring on the remaining mixture.

Pour mixture on individual molds and top with cheese slices.  You may also top the others with slices of salted egg for variation.

Transfer molds on steamer and steam, covered, for 20, more or less depending on how big your molds are.  You will know that the puto are done when a toothpick inserted at the center comes out clean or with just a few crumbs.  When the puto are cooked, transfer on wire rack and let cool completely.

Chopsuey

Chopsuey is a vegetable dish that is very common in the Philippines and it is believed to be one of Chinese influence.  It is a mix of different vegetables sauteed in garlic and onions.  Aside from vegetables, different meats are also added to the dish, which makes the dish festive.  The sauce is usually thickened with cornstarch, but in our family, we usually thicken it with cream of mushroom soup powder in sachet.

Ingredients:
1 tbsp minced garlic
1 medium size onion, chopped
2 tbsp vegetable oil
1/2 cup chicken breast, cubed
1/2 cup chicken liver, sliced
1/2 cup shrimp, shelled
1/2 cup squid rings
1 cup snow peas
1/2 cabbage head, cut in quarters
1 medium size carrot, sliced
1 medium size green bell pepper, sliced
1 medium size red bell pepper, sliced
1 small cauliflower head, cut into pieces
1 small broccoli head, cut into pieces
1 medium size sayote, sliced
1/2 cup cream of mushroom soup powder dissolved in 1/2 cup water
1 cup water
1 tbsp oyster sauce
About 20 pieces quail eggs, boiled and peeled
1 small can button mushrooms cut in half
salt and pepper to taste

Procedure:
In a large heavy pot, saute garlic and onion in oil.  Add the chicken breast and cook for about 3 minutes or until the chicken is no longer pink in color.  Add in the squid rings, shrimp and chicken liver and cook for another 4-5 minutes.  Add the oyster sauce and 1 cup water and mix well.  You can now add the vegetables one by one, starting with the carrots, sayote, snow peas, broccoli, mushrooms and cauliflower.  Mix well.  Cover and let it cook for a few minutes, about 5 minutes, or depending on how crunchy you still want your vegetables to be.

Next, add in the bell peppers and mix well.  Add the cabbage, quail eggs and cream of mushroom mixture and let it simmer until the sauce thickens.  Season with salt and pepper to taste.  Remove from heat and transfer on a serving plate.  Serve while hot, with plain steamed rice.