The Designers Chic

May 29, 2007

Classic Pinoy Spaghetti

Ingredients :

500 g. of spaghetti
500 g. of ground sirloin
2 tbsps. of finely minced garlic
2 onions, finely chopped
4 tomatoes, finely chopped
1 carrot, finely chopped
2 bell peppers, cored, seeded and finely chopped
6 regular hotdogs, sliced into rings
4 c. of sweet-style spaghetti sauce
4 tbsps. of olive oil
salt and pepper to taste
1 bay leaf
1 tbsp. of buttergrated cheese

Cooking procedure :

Cook the spaghetti according to package directions. Drain and toss with butter.

Heat the olive oil in a large saucepan. Add the ground beef. Cook over high heat until the meat is no longer pink. Add the garlic, onions, tomatoes, bell peppers, carrot and bay leaf. Season with salt and pepper. Pour in about a cup and a half of water and bring to a boil. Cover and simmer for 15-20 minutes or until the mixture is almost dry and the vegetables are cooked to a pulp. Turn up the heat, add the sliced hotdogs and cook, stirring for about a minute. Pour in the spaghetti sauce and bring to a soft boil. Adjust the seasonings. Lower the heat, cover and simmer for another 5-7 minutes.

Serve the pasta and sauce separately (make your own dish–more exciting but messier when kids do it) or toss the pasta with the sauce.

Serve with grated cheese on the side.

May 26, 2007

Spanish sardines spaghetti

Ingredients :
1 225 g. jar of spanish-style sardines in oil, drained

1 whole sweet pimiento (canned)
2 tbsp. of minced garlic
2 onions
4 tomatoes
1 bell pepper
1 tbsp. of finely chopped parsley
4 tbsp. of butter
2 tbsp. of olive oil
1 c. of fish stock (water will do, too)
2 tbsp. of tomato paste
225 g. of spaghetti
salt and pepper to taste

How to :
Cook spaghetti according to package directions. Drain and transfer to a bowl. Add 2 tbsp. of butter and half of the chopped parsley. Toss to coat pasta well. Set aside and keep warm.

Finely chop onions, tomatoes, bell pepper and pimiento.

In a soucepan, heat remaining butter and olive oil. Saute garlic until golden brown. Add onions, tomatoes, bell pepper and pimiento. When vegetables start to liquefy, add drained sardines, cutting them into small pieces while mixing them into the vegetables. Add tomato paste and fish stock or water. Season with salt and pepper. Bring to a soft boil and simmer for 2 minutes. Stir in remaining parsley.

Pour sauce over buttered spaghetti. Top with grated cheese. Serve with buttered toast.

May 19, 2007

Bistek Tagalog

Sirloin Steak Filipino-style
Serves 4
Preparation time: 5 mins + 30 mins marinating
Cooking time: 15 mins
500 g (1 lb) beef sirloin, thinly sliced
Juice of 12 calamansi
60 ml (¼ cup) cooking oil
1 medium onion, sliced into rings
60 ml (¼ cup) soy sauce
125 ml (½ cup) water
2-3 potatoes, peeled, cut into wedges and fried

May 13, 2007

Oven Bake Stew

Hey guys! its been a while that i haven't posted my recipes here....hmmmm i feel lazy man gud to update here...heheheh!
but now here i am and like to share my new discover recipe.....
2-lbs. stewmeat
1/4 cup all-purpose flour
1-1/3 cups sliced carrots
1 can (14oz.)diced tomatoes, undrained
1 bay leaf
1 envelop onion soup mix
1/2 cup dry red wine or water
1 cup sliced mushrooms
1.Preheat oven to 420*. In 2-1/2- squart shallow casserole, toss beef with flour, Bake uncovered 20 minutes, stirring halfway.
2.Reduce heat to 350*. Add carrots, tomatoes, bay leaf, soup mix and wine.
3.Bake covered 1-1/2 hours or until beef is tender. Stir in mushrooms. Bake covered 10 minutes. Serve over hot noodles.

May 10, 2007

Pancit Canton

The Americans call it chow mein but we know it as canton yet it is said that nowhere in Canton, China will you find a pancit like this. Whether or not this is true. This recipe will always be associated with the Chinese because the best Pancit Canton is still one that you order from an authentic panciteria.


¼ kilo beef, strips

¼ kilo shrimps, peeled

1 eggwhite

2 tablespoons cornstarch

1 chicken breast, de-boned then sliced into strips

2 tablespoons cornstarch

3 tablespoons oil

3 cloves garlic, crushed1 onion, chopped

patis, salt or soy sauce and pepper to taste

2 pices chicken liver, cooked and sliced

1 ½ cups chicken broth

1 head cauliflower, cut into flowerets

½ cup sitsaro1/3 cup kutsay

1 small carrot, cut into rounds

2 tablespoons cornstarch dispersed in

¼ cup water

1 package canton noodles


In a bowl, combine shrimps, egg white and cornstarch. Coat chicken strips with remaining cornstarch. Set aside.

In a wok or saucepan, heat oil then sauté garlic and onions. Add shrimps and chicken. Stir-fry for a few minutes then season to taste. Add liver. Pour in the broth. Bring to a boil then add all the vegetables. Cook until tender but crisp.

Thicken with dispersed cornstarch. Stir in canton noodles and cook until done. Serve with kalamansi.

May 4, 2007

Chunky Beef and Macaroni Soup

Ingredients :
150 g. of elbow or shell macaroni (small variety)
300 g. of beef brisket
1 whole garlic1 whole onion
4-5 peppercorns
2 bay leaves
1-1/2 tbsp. of finely minced garlic
2 onions, sliced thinly
4 tomatoes, chopped
2 c. of carrot cubes (1/2″ x 1/2″)
1 c. of diced red or green bell pepper
1 tbsp. of tomato paste
3 tbsp. of olive oil
6-8 c. of beef broth
1 tsp. of dried basil
1 tsp. of finely chopped fresh parsley
salt and pepper

Cooking procedure :

Place the beef in a casserole. Cover with water. Add the whole garlic, onion, peppercorns, 1 bay leaf and 1 tbsp. of salt. Bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for 1-1/2 to 2 hours or until tender. Transfer the meat to a plate and cool completely.

Strain the broth and set aside. When cool, cut the beef into 1/2″ x 1/2″ cubes.
Heat the olive oil in a casserole. Add the beef cubes and cook over medium-high heat until the edges start to brown. Add the minced garlic, chopped onions and bay leaf. Continue cooking until the onions are transparent. Add the carrots, bell peppers, tomatoes, basil and tomato paste. Cook, stirring, about a minute. Pour in the beef broth (use the minimum amount for a very chunky soup). Season with salt and pepper. Bring to a rolling boil and add the macaroni. Stir and bring to a boil once more. Lower the heat, cover and simmer for 10 to 15 minutes or until the macaroni is cooked. Add more salt and pepper if necessary.

Serve hot with garlic bread, or dinner rolls and butter.