I cooked this pasta dish few weeks ago to apply what I learned from the training-seminar I attended at Nego-Skwela. On the last day of our three-day training, we cooked various menus for lunch. We cooked Korean Beef Stew, Spicy Clams, Fish Fillet in White Sauce, Bean Sprouts Salad, Yang-Chao Fried Rice, Pasta in Alfredo Sauce, and Mango Sago for dessert. Boy, it was a feast! We all enjoyed it, except for one of my classmates, who is a Mrs. Philippines-Earth candidate. She did not enjoy the lunch because she’s been taking appetite suppressants for her to be able to maintain her weight in preparation to the pageant.

Here’s my version of the Pasta in Alfredo Sauce. I baked it to melt the cheese.

You will need:

• 1/2 cup butter
• 100 g sweet ham, cubed
• 100 g frozen peas
• 100 g carrots, cubed
• 1 red bell pepper, cubed
• 1 green bell pepper, cubed
• 1 cup all purpose cream
• 1 cup milk
• 1 chicken cube
• salt and pepper to taste
• 1 1/2 cup quickmelt cheese, divide into two
• 500 g pasta

Procedure:

Cook pasta according to packaging directions. I suggest to undercook it because it will be baked later on. Set aside.

Melt the butter in a cooking pan. Add the chopped ham and cook until lightly browned. Add the carrots, bell peppers, and peas. Pour in the cream and let it simmer, then add milk and half of the cheese. Sprinkle with salt and pepper Stir well.

Add the pasta to the sauce and toss well. Put in a baking dish and cover with the remaining cheese. Sprinkle chopped parsley for the added color. Bake at 350C for 15 minutes at a preheated oven.

This is an entry to

-MELTed Bliss

Haaay, I missed last week’s LaPiS. And now, though a bit late, won’t stop me from sharing my entry. 

Here’s what I got for this week’s theme: TriColore, my Wanton Noodle Soup. Everytime I have no enough time to cook for dinner, I usually prepare this simple dish.

Here’s what you’ll need:

10-15 pcs store-brought siomai or wanton

8 cups of beef broth

250 g Chinese egg noodles, cooked based on packaging directions

Celery, chopped and blanched

1 medium carrot, chopped and blanched

Salt and pepper

Sesame oil

Here’s what to do:

For the beef broth, boil beef bones or any meat bone of your choice with lots of water and put 1 whole onion, a bunch of leeks, 1 tsp of whole pepper, and a stalk of celery. Let it simmer for at 1-2 hours. Use a strainer to make your soup clear. For the excess broth, I normally store it in a plastic or ice box, then put it in the freezer for future use.

Boil the meat broth and season with salt and pepper according to your taste. Put the siomai upon boiling and let it cook for about 3 minutes. Remove the siomai from the broth and set aside.

In a soup bowl, arrange the pre-cooked noodles, siomai, carrots, and celery. Then pour in the broth and put a dash of sesame oil before serving.

The colors of the carrots, celery, noodles and siomai made a wonderful tricolore, perfect for this week’s theme. So easy diba?

Ciao!

This is my first entry to Lasang Pinoy Sunday Edition (LaPiS). LaPiS is a weekly photography meme that will serve as a gallery of the Pinoy taste, which focuses on Food Photography on a weekly themed basis.

And to show my entry, I searched for photos on my hard drive to fit this week’s theme. Here’s what I found…

a clubsandwich, which includes 3 layers of various fillings, like ham, egg, and chicken. We had this for breakfast at Tropical Hut Hamburger in a gasoline station at NLEX on our way to a Subic.

Here’ s another one from 50′s Diner in Baguio City. This was the biggest and thickest club sandwich I ever tasted. This picture was taken almost a year ago during our visit to Baguio’s Penagbenga Festival.

Cheers!