Pasta Salad

This is the most versatile recipe I ever had. It can be eaten hot or cold.

Ingredients:

2 cups of fusilli
1 lb of chicken breast, sliced in bite sizes
1 medium onion, coarsely chopped
1/4 cup pitted black olives
1 medium zucchini, coarsely chopped
1 medium can of whole tomatoes
1 small can of tomato sauce
about 4 piesces of dried tomatoes in oil, coarsely chopped
1/4 cup of parmesan cheese

Cook pasta according to packaging instructions. Set aside.

In a pan, cook chicken meat for about 5 minutes or until chicken is cooked. Add onions, olives and zucchini and cook for about 3 minutes. Add whole tomatoes, sliced dried tomatoes and tomato sauce. You can add cooking wine and balsamic vinegar if desired.

Mix sauce with pasta and sprinkle parmesan cheese on top. Chill for 2 hours is if eaten cold or serve right way.

Corned Beef with Cabbage

We Filipinos are so fond of corned beef. I grew up getting used to my corned beef sauteed in onions or tomatoes or sometimes both. Other times my mom cooked it with potatoes. Because in our backyard, we grew sayote abundantly (well, they actually keep on spouting out of nowhere, she tried adding sayote to our dear canned corned beef. Of course she never tried to force sayote on me.

Anyway, now that I am the official cook in my family, coming home late from work, I asked hubby to just cook anything in the fridge. He did with a little fear. He opened the cupboard and there was one can of corned beef waiting to be opened. He opened the fridge and there was another one, a cabbage head. Guess what we had for dinner? It wasn't that bad and I actually found a way of incorporating veggies in my children's meal.

Do I need to tell you how it's cooked?

Salmon Cake

Finally, I found a good recipe for a canned salmon a friend gave me a few months ago. My officemate has been raring to have us taste crab cakes from a store close to where she lives but on the day we were to have them, apparently, there were no crab cakes available. She brought in halibut fish cake instead.

I seem to have this talent of dissecting what's in a recipe as long as I see it physically and I get to taste it too. Well, I tried this and it wasn't too bad.

Ingredients:

400 gms of steamed or canned fish (deboned and flaked)
2 stalks of green onions, finely chopped
1 big potato, steamed and mashed (coarsely)
1/4 red pepper, finely chopped
1/4 yellow pepper, finely chopped
1/2 onion, coarsely chopped
2 eggs
3 tbsp of olive oil
salt to taste

Mix all ingredients together in a bowl.













Form the mixture into patties. Grill for about 10 minutes on each side. Serve with any salad. Spring mix is recommended.

LP 6: Let's wash it down with booze!!, the round-up!

(My first round-up went kaput. 'must have been during the time blogger techies were doing a maintenance. I had to redo this so if I missed anyone, please let me know).

And I thought I knew everything about pulutan. When I did the round-up of all the entries to LP6: Pulutan (Let's wash it down with Booze!), I was quite surprised how people were able to come up with different recipes I haven't even heard of. Sheer ingenuity, yes that is what "drinking" can really bring out in us.

In a very intimate way, pulutan really makes drinking enjoyable and I am sure most of the contributors to LP 6 do not drink. Without further ado, I would like to present to you the contributors to Lasang Pinoy 6. Please note that there is no particular order in the way I presented the contributors.

Let's start with our star Baby Rambutan with her Chitterlings. They're literally flowery pork intestines. Forget about what you're thinking. It's all worth it when You go and visit Stel's site.

Lutong Disyerto tweaked a tuna recipe he used to have on Saturday nights while in college. Find out how an ordinary skyflakes can make a century tuna appealing especially when you're tight with your budget.

JMom remembers her Dad's younger days when Kilawen na Kambing(goat) is the in thing.(Well, it still is). Having moved to North Carolina, goat meat has become a rarity. Just what can she come up with "when the goat is away"? I guess the chicken can now come into play..teehee..

From an Ilocano country, bagis to us was intestines. Well, in the Tagalog region, they call it otherwise. Find out from CeliaK's kitchen what it is.

Now this is Bagis to me, Iska's Adobong Isaw. My father used to cook this but is served dry. As I was reading Iska's, they do use the same ingredients.

When Lani said she was going to prepared adobong bayawak, she really had me twiddling my thumbs. Aside from bayawak being an endangered species, I have yet to see one even in pot. Guess what, I knew I was in for disappointment when she prepared kalderetang kambing instead. It's alright. I am still hoping that I will taste one soon.

'ever wondered why Joey's site is called ChichaJo? Well, it's all because of these crackling, deep fried pork rind that Joey describes sinful and yet satisfying..

Shrimps is a very versatile kind of food. They can fried and seasoned with salt. Yes, just like that. Mirsbin was more in the mood and came up with Shrimps with Sweet and Spicy Sauce

I have to warn you that this is not for the faint-hearted dog owners. No, Marketman did not cook his labrador for this event. Well, I was in for another dis

appointment when someone promised to give me an entry about his pulutan. I guess he was ready to give me one especially when he learned that this event was circulated world-wide. We do have dogs for pulutan but then again not everyone is into it. Marketman has his own take about pulutan when he said "I understand the argument against eating anything that is endangered or anything that appears to have more intelligence than many fellow humans, etc. but if you strip away a lot of the noise, it’s just protein, fat and calories. And for some reason, eating unusual protein or strange animal body parts is often accompanied by a beer or other alcoholic drink.". Really, sometimes it's the culture too.

And yes, they do have tuwalya and laman-lamanan in Antibes or is it in Greece? Well, both. Schatzli talks about how pinoy wherever they man be always have the knack for entertaining themselves with gusto.

Karen of course came up with Sisig Paro complete with explanation how its name came about.
Impress yourselves with Karen's entry. It definitely reminded me of the different terminologies we have of one thing despite the fact that we all are from one archipelago like the egg is called itlog in Baguio but once it reaches Pampanga, has become ebon.

Relly will surely break my kids' hearts when they find out about her Stewed Rabbit recipe. We own two dwarf rabbits that have perpetually looked like bunnies even after 5 years. I have to admit that my father used to cook adobong kuneho when I was young. Thanks Relly who is new to Lasang Pinoy.

Who can beat the most classic pulutan called pinapaitan? Kai has the talent to even come up with a very vivid description of how her townsfolk plan anything just to have kambing.

Full marks of course goes to Ces for coming up with Kilawen na Tuna. I do not know about you but I love raw fish and shrimps and I always get warned by my mother-in-law not to indulge so much in anything raw as my stomach might churn. But like Ces, this is my ultimate pulutan.