Tuna Garlic Mushroom Pasta

Tuna Garlic Mushroom Pasta

Here’s another batch of pasta from the kitchen! I know a lot of you might find tuna “fishy” but I fooled my “food tasters” with this recipe…They didn’t even know it’s tuna that’s in the sauce!

Ingredients:

• Onion - 1 medium bulb, chopped
• Garlic - 10 cloves, minced
• Button Mushrooms - 1 can, half sliced, half finely chopped
• Hot and Spicy Tuna Flakes - 1 small can, drained
• Tomato Sauce or Spaghetti Sauce
• Salt
• Pepper
• Oregano – dried
• Cheese
• Pasta - Spaghetti or Macaroni, cooked al dente

Directions:

• Heat oil in pan and toast the minced garlic. Take them out from the oil and heat.
• Sauté onions, mushrooms and tuna. Add tomato or spaghetti sauce. Add cheese in the sauce and half of the toasted garlic.
• Season with salt, pepper, and oregano.
• Add to pasta.
• Serve with cheese and toasted garlic on top!

Buon appetito!

Bring Me The Chef's Salad!

Chef's Salad at Mom's Corner

Mom's Corner along Pabayo-Chavez Sts. in CDO is just a stone's throw away from where I work and they serve tasty yet affordable meals. Whenever I feel like eating salad, I just go there and order Caesar's Salad or the Chef's Salad.

Traditional Chef's Salad usually consists of ham strips, hard-boiled eggs, croutons, cheese, cucumbers, tomatoes, roast beef, chicken, turkey, and salad greens and Thousand Island dressing. Mom's Corner's version of the salad has about the same contents except for the roast beef, chicken and turkey.

I love eating salads since they are healthier to eat than pure meat. Every now and then when I don't feel like eating a lot, I just mix my own batch or go to the nearest resto that serves greens. I prefer not to put dressing and cheese on my salad though.

I'm hungry... bring me the Chef's Salad!

Exotic Food Chronicles: SISIG

Butcher's Best Sizzling Sisig

I don't know if sisig can be counted as exotic food but for people who are not from here, it is indeed exotic!

Sisig is a very popular Filipino dish that originated from Pampanga. It is made from finely chopped pork and it is usually served sizzling on a hot plate. The parts used for sisig are a pig's head (cheeks, snout, ears) and liver and it is usually seasoned with chili peppers and calamansi or Philippine lemons.

Sisig is prepared in three phases; the pork is boiled, broiled and fried before it becomes the exotic dish that it is! Boiling tenderizes the meat and broiling gives it its rich smoky flavor. Frying with onions gives the sisig more flavor and serving it on a sizzling plate makes it more exciting to eat!

Over the years, the curious palate of the Filipinos have created different sisig variants with a variety of add-ons such as chicharon, eggs, etc. Tuna, chicken, squid and tofu sisig have also popped up in many restaurants' menus and have also captivated the cravings of the locals.

Sisig tastes good especially if it's served with steaming rice! You can actually eat more than you've imagined!

Exotic Food Chronicles

The Philippines is an exotic country. I don’t care if many of you beg to disagree but I believe it is as exotic as I see it to be. Aside from the exotic people, traditions and customs, and atmosphere, the Philippines has a lot of exotic food that people from various parts of the world never imagined could be considered to be called food at all.

We Filipinos are known to be innovative and practical (and some think we’re gross) especially when it comes to food considering that our country belongs to the third world. Our exotic food may be considered unpalatable by other nationalities but once they get the knack and guts (bwahahaha!) to taste our line of unusual food, they may not want to leave the Philippines anymore and stay here for good. Not every foreign tongue may like our exotic dishes, but for most of us Filipinos who are proud of our heritage and idiosyncrasies, there’s no holding back in exploring the more interesting line of the food chain.

Once in a while I will be posting “exotic” stuff here. Believe me I will not post gross pictures! Hahaha!