PastaCarbonara
Ingredients:1 lbs thick-sliced bacon, diced
1 lbs fettuccini noodles
3 pc large eggs
1/3 cup chopped parsley
1 tbsp dried Italian herbs/seasoning
1 cup grated Parmesan cheese
1 tsp fresh ground pepper
Procedure:1. Saute the bacon in a small skillet until crisp.
2. Remove with a slotted spoon and drain well on a paper towel. 3. Cook fettuccini noodles according to package instruction until firm and tender.
4. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving.
5. Have the cooked bacon and the chopped parsley ready at hand.
6. When the pasta is done, drain it immediately in a colander, and pour into the bowl of eggs and immediately begin tossing it.
7. As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs.
8. Sprinkle the bacon, Italian seasoning and parsley on, and serve immediately.
9. Top with lots of freshly grated parmesan cheese and freshly ground black pepper.
**Serves 4.
Soup/ViandSinigang na Hipon (Shrimp in sour soup)
Ingredients:* 1 Kilo Shrimp
* 12 pcs Tamarind (Sampaloc)
* 1 big Onion (diced)
* 3 big tomatoes (quartered)
* 2 pieces Radish (sliced)
* 1 bundle Sitaw (Strringbeans)
* 1 bundle Kangkong (cut into 2" long)
* 3 pieces long green pepper
* 5 cups ricewash or water
* Salt or Patis to taste
Procedure:1. Boil Tamarind in rice wash or water to soften. Pound and extract all juices and set aside.
2. In a casserole, boil rice wash or water, Tamarind juice, onions, tomatoes and Radish.
3. Lower fire, add in Shrimps, Kangkong, Sitaw and green long pepper. simmer for 5 minutes.
4. Season with salt and patis.
5. Serve hot.
PastryBrazo de Mercedes
Ingredients:FILLING:
1 cup condensed milk
8 egg yolks
1 tsp Vanilla essence
2 tbsp butter
optional :add 1/4 cup toasted and finely ground cashew nuts
MERINGUE:
8 egg whites
1 tsp Cream of tartar
1 cup sugar
1 tsp vanilla essence
Procedure:FILLING:
In a double-boiler, combine milk and egg yolks.
Cook, stirring continuously until thick.
Remove from heat and stir in vanilla essence and butter. Set aside.
MERINGUE:
Whisk egg whites and cream of tartar until peak form.
Add sugar gradually while whisking continuously until stiff but not dry.
Fold in Vanilla.
Spread Meringue onto greased, parchment paper-lined baking sheet.
Bake at 400 degrees until brown.
Invert onto another piece of parchment, sprinkle with granulated sugar.
While hot, spread the filling and roll.
Dust top with a bit more sugar.
