Wednesday, December 26, 2007

Christmas in my kitchen

The night before Christmas, I whipped up four dozens of chocolate chip cookies. I brought most of it to a Christmas Party on the 25th.

Upon Robin's request, I overloaded these cookies with chocolate chips. Instead of the usual 2 cups of chocolate chips as the recipe called for, I used 3 cups. While I retained the amount of sugar as stated in the recipe, you might want to lessen the amount of sugar in yours if you don't want your cookies to get too sweet. Yummy either way...

Shopping for ingredients for my cookies, I chanced upon Andes mint chocolate chunks. I am not particularly fond of mint chocolate but I know a couple of people who absolutely loves these minty treats so I got a bag just to try them out. Besides mint chocolate seems to be a popular Christmas flavor.

To avoid making the dough taste too much like toothpaste, I just drizzled and patted on a bit of the mint chocolate chunks on top of every choco chip cookie dough ball instead of stirring them into the dough. They came out very pretty and actually pretty refreshing to the palate. A perfect ending to a rich holiday meal.

Thursday, November 22, 2007

Oooohh, Truffles...

Last night at the MOA, while walking from the department store side where we had dinner at David's Teahouse and bought Christmas lights for the Tree, to the Hypermarket side where we will do our groceries (i.e. a long walk), we chanced upon a little stall selling Truffettes de France Truffles in front of Toy Kingdom and Zara. Of course, I had to stop and get me a box of those heavenly morsels. After a bit of chatting, we find out that they just opened that very same day and for a promo, they were selling three boxes of 80gram boxes of cocoa powder dusted French Truffles for only Php380. A box costs Php200. Do the math- that makes them wonderful decadent gifts for the Holidays.

According to the box, to enjoy the truffles, it is recommended that you "place them at an ambient temperature of 19-20 C one hour in advance and savour them in the height of their aroma and smoothness." (I think the waiting part makes the truffles more desirable. Because, come on, one hour of thinking about sinking your teeth into these velvety truffles is more than enough time to make you salivate like crazy.) That does not stop me from eating this creamy chocolate confection straight from the fridge though. The truffles still do a good job of melting in your mouth despite this, believe me.

A purchase of Truffettes comes with a 4-hour melt-proof package (insulated packaging and several packets of gel ice).

Saturday, November 3, 2007

Dolor's Sapin Sapin

Sapin-sapin is another classic Philippine kakanin. It is actually several flavors and colors of kakanin strategically layered into one heavenly dessert. Sapin when translated into English means something you cover something with before you place something else over that something which you covered. Makes sense? Ok.

When it comes to Sapin-sapin, my favorite is the one made by Dolor's Kakanin. Open the box and your eyes are treated to an appetizing explosion of color. It comes with a couple of packets of budbod, toasted grated dry coconut, which, might I add, adds charm and an interesting twist to this already charming kakanin.


People say pictures say a thousand words. But believe you me, in this case, nothing will come close to actually sinking your teeth into a slice of this sweetness. Like it says in the box, "Taste it. You'll like it." Dolor's main store is located in Malabon City. Check out the picture of the box above for more details on where to get your own box of Dolor's Sapin-sapin.

The Bag of Beans Cinnamon Roll

The other thing to look forward to in Tagaytay.


The Bag of Beans Cinnamon Roll. Perfect with a hot cup of their house brewed coffee.

Saturday, September 1, 2007

Krispy Kreme and Hershey's

For a sweet tooth, this is the stuff that dreams are made of.

A while back, I wrote about the first Krispy Kreme drive thru in Asia opening in Greenhills Shopping complex. It opened with much pizazz complete with the usual kilometric lines of eager customers and "traditional" one-year-supply-of-donuts-for-the-first-customer promo. But woe is me, it would take a whole month before I jumped on the bandwagon.

You couldn't really blame me. From where I live, the road to Greenhills is a long forty minute drive (no traffic). So the first chance I got to get out of the province for a trip to Quezon City, I forced a detour to Greenhills. My eagerness for the diabetic dooming dessert was understandably heightened as I drove past the huge billboard along EDSA announcing Hershey's chocolate laced Krispy Kreme donuts.

When we got the the shop, there was a long line of cars in the drive thru. No surprises there. The surprise really was in that box of assorted Hershey's edition Krispy Kreme donuts:
Reese's Pieces
Cookies n' Creme
Hershey's Milk Chocolate with Almonds
Hershey's Special Dark Chocolate

Everything was just delightful. How delightful? You'll need to get a box to see for yourself.

Thursday, August 9, 2007

Pasalubong from Laguna

Last Tuesday, we were in Laguna to attend to some business in Santa Cruz. The trip took us about four hours going there and in inclement weather, it was not too pleasant. But as they say, every bad situation has a silver lining and that day, it was food. We had lunch at Grace, sister of Rose at Calamba. As usual, I got the spare ribs barbecue. We also ordered what looked like nilagang Lapu-Lapu. Used as I was to bulalo being the subject of nilaga, I was apprehensive on this fish dish. But the lapu-lapu looked so fresh that I thought, what can go wrong? I'm glad I took the leap. As it turns out, the lapu-lapu was indeed delicious! The nature of the nilaga (which literally means "boiled" in English) method of cooking did well to present the fish in its purest state. No spices, chaotic flavors, no frills. Just fresh, unadulterated lapu-lapu.

On our way home, we made sure we picked up some pasalubong along the way. Of course, there is only one stop for the Buko Pie- the Orient pasalubong shop along Los Banos. They also make this wonderful banana bread that smells as good as it tastes. I must admit that I buy a loaf of this partly with the intention to make my car smell like freshly baked banana bread. Tee hee.. The pie sells for Php120 while the small size banana bread sells for Php40.

When we got to Calamba, we felt hunger pangs again. And so happy were we with our lunch, we ducked back into to Grace, sister of Rose for an early dinner. More spare ribs barbecue, guilty as charged. Plus we added an order of kinilaw na tuna. This is another dish worth coming back for. The way they make their kinilaw na tuna here is quite unlike anything I've had and this is by far the best of the kind that I have tasted. The fresh tuna cubes are marinated in very good vinegar and heaps for minced onions, green chiles, and ginger. Makes my mouth water just remembering it.

And for that famous laguna delicacy, espasol, the best I've had so far is Floren's espasol. It's not like those run of the mill espasol is peddled by ambulant vendors along Los Banos. Certainly, it is substantial in size than most. You can get this at Grace, sister of Rose for Php45 per 5-piece pack.

Monday, August 6, 2007

Lydia's Lechon

Last Friday, my sister and I had lunch at Lydia's lechon in Baclaran. I was only supposed to drive her to the bus stop (She is taking her review classes in Makati and Baclaran is where she takes the bus going there), but on our way there, she mentioned she always wanted to eat lechon at Lydia's. And who wouldn't, after seeing lechon being cooked along that busy little row in Baclaran? She said the only thing that stopped her from ducking in that restaurant for lunch is her concern that to finish a meal there, it is best to share it with at least one person. So for days, my sister harbored this craving for lechon and she patiently waited for that moment when she could drag that one person with her to treat her to a lechon meal at Lydia's. Last Friday, that person was me.

Lechon Roasting
When we got there, we immediately ordered 1/4 kilo of lechon and seafood paella. We also browsed through the turo-turo section of the restaurant where lots of tasty looking food are just waiting to be picked. But that day, we were fixed on having lechon and paella for lunch. The waiter assured us that the paella serves two to three persons, but when it arrived, it was obvious that it served at least four persons. No way could only two people finish that feast of delicious red rice and seafood along with a serving of lechon!

Seafood Paella
The food was excellent. Although quite different from the paella served at authentic Spanish cuisine restaurants like Casa Armas and La Solera, Lydia's seafood paella has its own charm. I particularly liked the distinctive flavor of paprika in the paella and the generous portions of chorizo tucked in every nook and cranny of the dish. It was rice and viand on its own, and it is quite conceivable that without the lechon, two people can finish it in one sitting, as the waiter claimed.

Lechon with Liver Sauce
The lechon is fantastic, no surprises there. The skin is perfectly cunchy and the meat is juicy and very tender- and we're not even talking about lechon de leche or lechon Cebu here. Oh, and the sarsa (liver sauce)- it is a far cry from the commercial grade bottled variety. It is deliciously sweet and savory, a perfect complement to this expertly roasted lechon. I swear, you can almost taste how wonderful the lechon paksiw is going to be- on the off chance that there is any lechon (or liver sauce for that matter) left over, that is.

All in all, I think that Lydia's lechon, with years of experience behind it, has mastered the art of roasting this favorite Filipino specialty. (I can still remember one party we had at the house where we attempted to roast our own lechon. The skin did not come out crunchy at all. The whole attempt was a failure. Good thing we had ample good sarsa so almost the entire lechon went straight to the paksiw pot.)

1/4 kilo of lechon cost Php135 while the seafood paella cost Php450. Our drinks cost us Php21.45 for a bottle of regular Coke and Php29.50 for a bottle of Hidden Spring Mineral Water. Prices are VAT inclusive. Lydia's Lechon restaurant can be found at Baclaran, Metro Manila near the Redemptorist Church.

Friday, July 20, 2007

Partying with Pinoy Food

I took some shots of the wonderful food that was served on Mich's party. Spocky went to great lengths just to gather this wonderful selection of Pinoy faves. And we were so glad he did!

The party was held in the Public Ad building in UP Diliman (driving back there made me remember all those fun food trips that me and my friends indulged in every chance we get, which to some extent was limited by the extent of our meager student budget. Quezon City is just teeming with very good eating places from chic restaurants to quirky little food nooks. We never ran out of choices).

There were boxes of the uber-famous Ferino's Bibingka, three bilaos of Pancit Malabon (which, according to Arlene, they had to brave the high-tide floodwaters of Malabon City just to bring back to the party), Goldilock's Black Forest Cake, A beautiful chocolatey cake from Merced bakeshop and restaurant (delicious cakes that's easy on the budget), fried kikiam (favorite street food), and cassava.

The highlight of the feast, I must say, is the cart of sorbetes (yummy Filipino ice cream). It took at least six people to carry the ice cream cart to the second floor of the building where the party was held. It was worth the effort. Unfortunately, we forgot to take shots of the ice cream cart. We did get the phone number "mamang sorbetero" though. So if you're planning a party and you want your very own sorbetes, give Mr. Bert Pelo a call at (0920)7251564. Your guests will love you for it.

Sunday, July 15, 2007

Atty. Mich's Pancit Molo Recipe

Pancit Molo or Molo Soup. Whatever you call it, I call it delicious. Ever since I was a kid, I've always loved Pancit Molo. It was usually served during special occasions so I've associated this dish with, for lack of a better word, joy. Think soul food, comfort food, and home cooking. For me, no special occasion is ever complete without it. And every ordinary day becomes special because of it.

I've written about Pancit Molo a while back. But it was only today that I found out Mich shared a recipe of hers of this dish in the comment box of that particular post. I'm bringing that recipe up here for all of you to try.

Here's Mich's take on this classic Filipino cuisine. (I feel like having a bowl of this right now. Unfortunately it's 2 in the morning... Maybe tomorrow!)

Pancit Molo

ingredients:
large molo wrapper (jimcu brand is preferred ;)

toppings:

garlic (sauteed till golden brown)
spring onions (sliced into small pieces)

filling:

2/3 head garlic (big) chopped
(ma-garlic akong tao...;)
1 medium onion, chopped
(finely if you want para di halata sa mixture, especially if kids are eating this dish)
2/3 cup soy sauce
2 pcs of eggs
ground pepper to taste ( i use about, 2/3 tablespoon)
1/4 k ground beef
(i use beef instead of pork because they say beef is healthier... tho some studies now say beef is bad and pork is good... oh well, you can go anywhich way ;)
1/4 k chicken breast
(problem is, i go by the feel not by measurement so quantities are my estimates)

for the broth:

2 pcs. knorr chicken cubes
2 liters of water

(i dont add salt anymore...the cubes and the soy sauce do the trick)

procedure:

1. boil the broth cubes and the chicken together.

2. While waiting for the chicken to cook (just enough for you to remove it from its bones), mix all ingredients for the molo filling.

3. Remove cooked chicken from the broth and cut into small pieces or flakes (remove the bones).

4. Add the chicken to your filling mixture and mix well.

5. use around a teaspoon of filling on the molo wrapper. (how i wrap it: lay the wrapper on a plate in a diamond shape, place the filling at the center, fold the bottom corner towards the top leaving about a millimeter of space, then fold the left corner towards the right, then the right towards the left. Bunch it at the top to form a siomai-like look ;) If the filling is moist, it will stick, otherwise, use clean water as paste ;) )

6. Add these molo balls to the broth when it is already boiling...

(optional add-on... misua noodles can be added ....and other almondigas add -ons... i thinks its basically the same ;) )

7. Boil for about 10-15 minutes... (they say salmonella can be killed only after 10 minutes of boiling ;))

8. add some of your browned garlic as well as the spring onions to the soup. Reserve some for individual serving.

9. Serve with toyomansi sauce. ;)

10. Eat as you please!

hehehe... (me and my family can eat up to around 15 molo balls each on one sitting! ;)

Party Chip Cookies!

We threw a surprise birthday party for my dear friend Mich today and Spocky said we should bring "symbolic" gifts to give her for her birthday. Mich had always been a fan of my home made chocolate chip cookies ever since I started bringing a batch of them to school so my symbolic gift of course were cookies. To give the cookies a party-feel to them, I sprinkled colorful candy flower sprinkles on top of each cookie dough mound before baking.

A while back, I made mini-versions of this colorful cookie for Robin's cute little niece. The cookies with the dainty little flowers came out very pretty. They are a hit with the little kids, and the young at heart. That's why I think this idea deserved a repeat performance.

Monday, July 9, 2007

Coffee beans and grounds from Amadeo's Best

I am a coffee addict. I think it runs in the family. Growing up, I wake up every morning to the strong aroma of kapeng barako brewing in the percolator. Kapeng barako, I suppose is THAT strong, that it can actually wake me up more effectively than a persistent alarm clock.

My mother and father always take their strong brewed coffee with condensed milk (a la Vietnamese Coffee). The condensed milk, by the way, always has to be Milkmaid. Otherwise, it wouldn't taste as good. I should know. I've tried all the other brands especially when there are no stocks of Milkmaid in the supermarket. And so for a long time, I'd been taking my coffee with condensed milk, pouring a hefty amount of it in my coffee cup until I attain just the right sweetness. There are no measurements I can give you here, just the advice that put as much as you like. Sweetness, after all, is relative.

Lately though, I'd been taking my coffee black. I cannot say that I actually enjoy this over the condensed milk-laced coffee I am so used to sipping. It is, I must confess, a self-imposed restriction owing to my aging metabolism. I've read somewhere that after age 25, an individual's metabolism slows down considerably. But this has not dampened my love for coffee. I just learned to love it in a different way, that's all.

Taking my coffee black, however, means that I have to have good beans all the time in the brewer. Definitely no instant coffee for me. So this has pushed me into a frenzied quest for good coffee beans. Don't get me wrong, I am no connoiseur. I cannot tell you about the nuances of the different coffee varieties or explain them to you in technical terms. What I can tell you though is whether this particular coffee is "good" or "bad".

And so, on a trip to Tagaytay a few weeks ago, we stopped by this little roadside coffee store called Amadeo's Best. We have tried their exotic blend and it is good. I recommend you get a pack or two next time you visit Tagaytay. Their store is located along Aguinaldo Highway right after One Destination and before the Petron gas station.

You can check out the prices of Amadeo's Best coffees, here.

Photo credit: tagaytayridge.blogspot.com

Thursday, June 28, 2007

Purple Yam Chocolate Chip Cookies

I am going nuts with color!

This time, I jazzed up my cookie dough with a couple of drops of purple coloring. The purple yam-looking dough yielded got pretty little chocolate chip cookies with a hint of lavender. I added a more chocolate chips in the dough and omitted the nuts. They still tasted like normal chocolate chip cookies but they look really quirky and fun to eat.

Although I like the little hint of purple in this cookie, I will add a bit more purple coloring the next time. That would be really interesting. Who says chocolate chip cookies always have to look beige or brown, right, kids?

Wednesday, June 20, 2007

Green Cookiedough

This is attempt number 1 at a new cookie variety I am working on. I wasn't planning on blogging about this because I didn't quite get what I was shooting for (I will add more green food coloring next time). But I love the pictures of the green cookie dough so I thought of posting it here.

The the cookie dough looks like pistachio (or mint) chocolate chip ice cream.

I am using pistachios instead of walnuts so I thought it was a nice touch to add a bit of green coloring in the dough. Of course the flavor is the same, still the same chocolate chip cookie, the change is mostly aesthetic.


Krispy Kreme drive-thru

One of my "bosses" always kids me about Krispy Kreme after I giddily announced the opening of the first Krispy Kreme store in the Philippines. He was the first to tell me that a new Krispy Kreme shop is opening in Greenhills shopping center. And yesterday, he told me that the shop is almost finished. Oh, joy! I've read in one blog (thanks for the info!) that this shop will be the first ever Krispy Kreme shop in Asia to have a drive a drive-thru window and it will open on June 28, 2007.

I wonder if this will compel my boss, who lives near the San Juan area, to bring donuts to the office everyday...


Note: The Krispy Kreme Doughnut varieties are- Chocolate Iced Kreme Filled, Glazed Sour Cream Cake, Chocolate Iced with Sprinkles, Glazed Cruller, Glazed Raspberry Filled, New York Cheesecake, Sugar, Chocolate Iced Custard Filled, Powdered Strawberry Filled, Chocolate Iced Glazed, Glazed Lemon Filled, Caramel Kreme Crunch, Glazed Chocolate Cake, Traditional Cake, and Original Glazed.

The original glazed doughnuts sell for Php30 each and Php265 for a dozen. The assorted doughnuts sell for Php38 each while a dozen pre-assorted varieties is Php335. If you buy 2 dozens of original glazed doughnuts, you pay only Php500. And if you buy a dozen original glazed with a dozen pre-assorted varieties, it will cost only Php550.

The more the merrier!

Paris Hilton Cupcakes by The City Bakery

Somebody created a cupcake to commemorate Paris Hilton's stint as a jailbird. I am not kidding. Read the story here.

Photo courtesy of Defamer.com.

Monday, June 18, 2007

Spare Ribs Barbecue from Grace, Sister of Rose

Spare Ribs Barbecue (what's left of it...)

Speaking of barbecues, I can't help but remember the Spare Ribs Barbecue at Grace, Sister of Rose Restaurant (Seafoods & Bulalo). It looks like any ordinary pork barbecue skewer. This one though is spare ribs. I just love the sauce that they slather this barbecue with, which they do rather generously, making it extra tasty. Bad news for those on a "no rice" diet because you will be forced to eat a lot of rice with this dish.

Grace Sister of Rose Restaurant is located in Brgy. Tulo, Calamba, Laguna

Each time I go to Laguna, I always make it a point to have lunch at this restaurant and order their Spare Ribs Barbecue. It always makes a long and tiring trip a lot bearable. Their menu consists of classic Filipino cuisine, rather ordinary, actually, but the taste is so topnotch that you will keep coming back for more. Their specialty is the Nilagang Bulalo, but if you don't feel like hot soup especially on hot summer days, you can always choose from an eye-popping selection of equally great tasting home-cooked meals.

Choosing your meal will be very difficult because every single one in their menu is good.

Some pasalubong to bring home to your loved ones.

Extraordinarily sweet Philippine Mangoes. Nothing like it in the world.


Thursday, June 14, 2007

Spitfire barbecued chicken

I had so much fun grilling this so I thought that's reason enough to share the recipe. My mom had this bunch of chicken legs marinated and pre-cooked meant for frying to serve to my friends at last Saturday's lunch. But in the spirit of "happy cooking", I decided to barbecue the chicken over coconut husks and charcoal. As we do not have barbecue sauce in the pantry, I made some myself (why not, right?). We had, after all, sweet and sour sauce, soy sauce, and other condiments in the shelf just waiting to be picked up. I tried my best to recreate the measurements of the ingredients in the recipe below. But feel free to adjust the amounts according to your taste.

Inihaw is the Filipino-Tagalog term for "grilled" and this normally means grilling food over fire and dry wood as opposed to gas powered grills. We have several coconut trees growing in our backyard so coconut wood is the natural choice for our own grill. Coconut husks are particularly notorious for creating enormous amounts of smoke when thrown into the fire. But this usually goes away after the husk gets charred. The husks, however generate occasional spit-fires in the course of their combustion. This may cause mild charring to your food but can likewise easily turn your food into charcoal if you are not careful.

SPIT-FIRE BARBECUED CHICKEN

Recipe:
2 whole chicken, quartered
water
1/4 cup soy sauce

Seasonings:
salt
pepper
Juice of 4 kalamansi (Philippine lemon)
4 garlic cloves, crushed

Basting sauce:
Half a bottle of del monte sweet and sour sauce or sweet chili sauce
2 tbsp kikoman soy sauce
1 tbsp del monte cane vinegar
2 tbsp refined sugar
1 tsp spanish paprika
1/4 tsp pepper
hot sauce, to taste (optional)
1 tbsp olive oil

Procedure:
In a bowl, season chicken with crushed garlic, kalamansi juice, salt, pepper, and paprika. Make sure the seasonings are evenly distributed in the chicken. Put seasoned chicken pieces in a casserole and add water up to half an inch above the chicken pieces. Bring to a boil. Add soy sauce and simmer for thirty minutes.

Remove the chicken pieces from the casserole and let it cool down to room temperature. In the meantime, prepare the basting sauce.

In a small bowl, combine all the ingredients of the basting sauce. Whisk together until the sugar is dissolved.

Prepare the grill. (We use a combination of coal and coconut husks or coconut wood, to ensure occasional little spit fires in the grill.) If the flame gets too strong, be ready to spray it with water just enough to tame it but not kill it completely.

Drizzle a small amount of olive oil all over the chicken pieces to prevent sticking. Grill one side of the chicken over medium hot flame for five minutes. Turn the chicken over and with a barbecue sauce brush, baste the grilled side with sauce. After five minutes, turn the chicken over again, basted side down, and baste the other side.

Grill each basted side of the chicken for another three minutes. The basting sauce has sugar in it so be extra extra vigilant in making sure the chicken does not get too charred.

Note: I know it may not be very healthy but I think the charring is part of the appeal of this dish. Of course the charring is optional. Just be very quick with the flipping until the desired brownness is achieved. The chicken is already cooked after all so you do not have to to worry about it being undercooked.

Tuesday, June 12, 2007

Puto Bumbong

Happy Independence Day!

Today, June 12, we commemorate Philippine Independence Day. While June 12 is officially a non-working holiday, our president declared yesterday the holiday and declared today a work day, supposedly to save Filipinos the trouble of going to work on a Monday (yesterday) after the usual no work week-end (Sunday and Saturday, that is) only to not work again on a Tuesday (today). That's rather acceptable. Only trouble is, the commemoration rites is still celebrated today (when people are supposedly at work) which meant closing down some parts of the otherwise busy Roxas Boulevard (causing horrendous traffic much to the consternation of the working public that has to ply that route).

Anyway, let's leave the politics to the other blogs and celebrate this "working" holiday with another Filipino delicacy- the Puto Bumbong.

This violet-colored native delicacy is made from glutinous rice (malagkit) and served with butter or margarine, shredded mature coconut (niyog), and muscovado sugar. Puto bumbong reaches its height of popularity during Christmas season especially during Simbang Gabi (evening mass) where you can find vendors selling freshly made Puto Bumbong along with Bibingka around church areas.

The beauty of working in a "semi-rural" area is that I get to have native delicacies including puto bumbong for merienda (afternoon snack) all year round (Puto Bumbong goes wonderfully with my black Barako brewed coffee). If you are not as fortunate as I am, you can always make your own. Just follow the recipe of Puto Bumbong from Filipino Vegetarian Recipe.com.

Monday, June 11, 2007

Meatballs with Pasta


Meatballs in Pasta Sauce
Back in college, I stayed in a cozy little condo unit in Katipunan, Quezon City. Naturally, my favorite place in the condo was the kitchen, which came equipped with an electric oven and stove. I cooked and baked a lot during my stay there and frequently invited some classmates over for dinner to share my cooking. The Meatballs with Pasta was a certified favorite, along with my chocolate chip cookies of course.

It's been a couple of years already since I left the condo, and my classmates and I have since parted ways. All of us being very busy with our own jobs and lives, in general. So when last week, I got a call from Mich telling me she missed our meatballs and cookies sessions, we rang our other barkada and got together for lunch. At the center of our meal is, of course, meatballs with pasta, and for dessert, chocolate chip cookies.

As for the meatballs recipe, well, I already forgot where I got the original recipe from but I have since customized it, adding my personal touch to this classic Italian favorite. Below is the recipe. I hope your friends and loved ones like this as much as mine do.

Meatballs with Pasta


Ingredients:
1 cup fresh white breadcrumbs
100ml milk
1/2 k ground sirloin
50g grated parmesan
1 tbsp chopped sage
1/2 cup chopped fresh basil
1 small onion, finely chopped
1 egg
1 big portabello mushroom, finely chopped
salt and pepper to taste

oil for frying
500grams pasta
prepared tomato based pasta sauce good for 500grams pasta
grated parmesan cheese
fresh parsley finely chopped

Intructions:
1. In a big bowl, Soak breadcrumbs with milk.
2. In a separate bowl, combine the sirloin, parmesan, sage, basil, onion, egg, salt and pepper to taste.
3. Add the beef mixture to the soaked breadcrumbs and mix well.

4. Form into into balls, about three inches in diameter. Fry meatballs in oil until golden brown.
5. Heat pasta sauce in a deep sauce pan (I suggest adding a bit of water, to prevent scorching during the simmering process) and add in the meatballs. Let the meatballs simmer in the pasta sauce over low heat for 20 minutes.

6. Serve meatballs with its sauce on top of cooked pasta (I prefer bowties). Garnish with parmesan cheese and parsely.

Note: You can omit the portabello mushroom without compromising the basic recipe if you cannot find any (like what happened to me when I hade meatballs for my friends last Saturday). If you prefer a cheesier meatball, like my brother, you can also add a cube of quickmelt cheese or mozzarella cheese in the center of each meatball.


The other food I served, thanks to my mom's help, consisted of--

Green Indian Mangoes with Bagoong
Spit Fire Barbecued Chicken
(recipe for another post)
Sweetened Macapuno
(the macapuno is harvested from our
very own coconut trees in the backyard)
Rellenong Alimasag
(recipe also for another post, once I get my mom to cooperate)
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