Foodiescape

Sardine Pesto ala Foodiescape

Maraming Pinoy ang mahilig sa pasta at may ilang restaurant na sikat  dahil sa sa iba’t ibang klase ng luto nila na mula sa bansang Italya. Pero hindi naman kailangan na pumunta sa mga kainan at gumastos ng malaki upang makakain ng pagkaing ito na mula sa Italy dahil sa tahanan pa lang ay puwedeng-puwede ng magluto ng pesto pasta na ang sahog ay ang karaniwan nating kinakain gaya na lamang ng sardinas.  

Mga sangkap:

1 kilo pasta
Dalawang pakete ng Pesto Mix
Olive Oil
Apat na kutsarang brandy o wine
Sibuyas
Paminta
Kalahating ulo ng bawang
2 lata ng maliit na Spanish sardines
Dinikdik na basil at malunggay

Paraan ng pagluto:

1. Lutuin ang pasta sa pamamagitan ng pagpapakulo rito. Siguraduhin na tamang-tama lamang ang pagpapakulo at hindi malabsa o hilaw. 

2. Pagdating sa pesto maaaring mamili kung bibili ng instant pesto mix sa pamilihan o gumawa ng sariling pesto sauce sa pamamagitan ng pagbe-blend ng basil at olive oil. Puwedeng samahan ang basil ng mga dahon ng malunggay.

3. Habang nagpapakulo ng pasta puwede ng gumawa ng sauce nito at simulan ito sa paggisa ng bawang at sibuyas sa butter o olive oil.

4. Lagyan ng brandy o wine at ihalo rito ang Spanish sardines at ang paminta. 

5. Ibuhos ang pestong ginawa o pesto mix at hayaang kumulo ng mga tatlo hanggang limang minuto. Puwedeng lagyan ng seasoning o asin depende sa panlasa.

6. Kapag luto na ang pasta, tanggalin ang tubig at saka ilagay sa isang lalagyan.

7. Ibuhos sa pasta ang ginawang sauce at saka haluin.

8. Para sa garnishing, lagyan ng topping ang pesto pasta ng sardinas, dahon ng malunggay  o kaya’y lagyan din ng parmesan cheese. 

Today’s lunch feast: Fried Fish, Fried Talong with Cucumber and Salted Egg Salad.

Limot ko ang kahit ano pa mang susyalang kainan kung heto ang nakahain sa hapag-kainan. Simple at fulfilling, my food for the soul.

06 Oct 2012

A Pesa Story
Pesang Dalag | Angono | 11 Feb 2012

Had some sweet potatoes, boiled saba and petchay in my plate for lunch today. It’s one of Lola Chloe’s favorite dish. Pesang dalag is a stewed fish like dish specifically with dalag (mudfish) with veggies, easy to cook, easy to eat and light yet still can be delicious. Lola is not getting any younger and she had some problems with the food she used to eat in her younger days and this dish is one of the amazing food she can’t stop eating.

Pesa for me was just any other ordinary dishes. You can savour for it  when you have no time to cook for a complicated recipe or when you have no extra money to buy ingredients, but it’s not. It came to my knowledge that it had to be one of Pateros’ (where Lola Chloe grew up) favorite picnic food in the older days usually paired with enseladang mangga and shrimp paste.

It’s just basically boiled dalag fish (rubbed with salt, gutted, washed and drained) in a water (optional rice water) with ginger, onions, whole peppercorns for about 3 to 5 minutes because fish cooks fast. Then you can set aside the fish first before adding your veggies. Vegetables for Pesa can be potatoes, sweet potatoes, saba (banana), upo (gourd), repolyo (cabbage), petchay tagalog or pechay baguio. You can put fish sauce to taste ang green onions for garnish.

Here’s Lola’s portrait taken last March of 2010, she’s stronger then than now, truly a strong woman. Amazing how long life can be. Here’s a simple tribute to her, I shall be cooking her signature dishes soon, for now cheers to SABAW!

What makes it special now is the memories of happiness left in me and Ver with Lola everytime we share this food in the table, it’s priceless to feel her satisfaction.


We LOVE this LOLA. 

Been craving for grilled dish, so here’s one good meal you can afford too, when you do. 

Oregano tastes range from spicy or astringent to more complicated and sweet, its up to your likeness how you want to season your meat, plus salt and pepper ofcourse. I also made a soy sauce, worcestershire sauce and red wine mixture which I used in wiping the meat while grilling.

For the side dish, its cucumber, red onions and peeled tomatoes in a vinaigrette dressing.

Grilled Oregano Porkchops | 26 Nov 2011 | Angono

Photo by VerJube Photographics.

Tired of eating just corned beef in a can or corned beef sauteed in garlic? Why not try FoodiEscape’s Carne Norte Sour Soup in Calamansi (my version of Corned Beef Sinigang). 

A friend has given me a can of chunky corned beef, now turning this boring canned good into a delicious soupy pinoy comfort food, cooking just like your typical sinigang using fresh calamansi juice with veggies.

Carne Norte Sour Soup (Corned Beef Sinigang sa Calamansi)
20 Nov 2011 | Antipolo City

Photo by VerJube Photographics.

I knew snails way back in my childhood days. My lola used to cook it when my lolo had some fresh catch of it from the farm. Easy way of preparing it is by simmering in a sour soup with lots of veggies.

Yesterday my favorite susong pilipit (long twisted shells) was not available in the market, I have to buy its look-a-like, a flattened harder shell and with the same size, for my coconut milk dish (ginataan).

Preparation of snails have to be washed thoroughly and submerging it in water after will remove unnecessary soil residue. Clip-off tip by using a cleaver. 

Snails is one exotic delicacy in the Philippines, you may find it disgusting, but for me its one dish a good kisser won’t resist!

I love vegetables, you’ll get to see it in the blog. For this dish, winged bean or sigarilyas will be a nice addition (or any  variety of vegetables you can think of available locally will be fine), have a generous amount of coconut milk making it creamy and flavorful. It’s up to you if you want it spicy (then add chilis) or not.

Snails & winged beans in coconut milk (Ginataang Suso at Sigarilyas)
19 Nov 2011 | Antipolo

Photo by VerJube Photographics.

Pinoy Pasta Ala Papalina
13 Nov 2011 | Angono

The Pasta Ala Papalina is a white sauce pasta recipe, my second time to cook this recipe which I got from a cooking show that is not airing anymore.

I’ve made some tweaks on MY FIRST TRY, I put tuna flakes instead of the chopped prosciutto as stated in the original recipe.

»my first Pasta Ala Papalina

This time, I made it more Pinoy. I experimented with a Salted Dried Fish (Tuyo) given to me by a friend and I’m very impressed of what it turned out. Dried fish must be deboned and chopped finely. Delicious way to eat tuyo is to prepare some great and creative dish out of it.

Fettuccine alla papalina, or “Fettuccine for the Pope”, is an upscale reinterpretation of the earthy spaghetti alla carbonara. The story goes that the dish was prepared for a certain Cardinal Pacelli, who was soon to be come Pope Pius XII, who had asked the ownder of a restaurante in the Borgo (the area of Rome that lies between the Vatican and the Tiber River) to make him a more delicate version of the classic Roman dish. ~memoriediangelina

Same procedures as what memoriediangelina has given in her recipe. I just substituted the chopped prosciutto again with a minced salted dried fish, sauteed in butter, pour some wine after the garlic & white onions, making it odorless yet making it more flavorful. 

It’s important to whisk your milk and cream well and evenly, becoming your sauce smoother and creamier. Don’t forget the eggyolks! ;)

I always love making FoodiEscape recipes with a Pinoy touch and a guaranteed customized food creations.

Here’s to Manny Pacquiao’s victory. Mabuhay ang Pinoy!

Photo by VerJube Photographics.

Adobong Pusit
7 Nov 2011 | Angono

Been into an art gallery lakwatsa in Angono, can’t think of any easier though desiring for a flavorful dish to cook, when I have no time to do it at all.

Make sure that your squid won’t cook that long because it will be tough & chewy, put ginger to lessen its stinky fishy taste and must have a balance & exact amount of the vinegar to make sure your flavors will be good.

Photo by VerJube Photographics.