Recipe – Page 4

Tinolang Tahong Recipe

I have been craving for this dish for a very long time already and today, that craving was finally satisfied! Mahirap kasi bumili ng tahong, either may red tide, or dapat pag bumili ka, lutuin na agad, which most of the time is not doable in my case. Sobrang na miss ko kumain nito that I ended up sipping all the soup by myself!

What you will need
1/2kg tahong, cleaned
1 medium onion, julienned
3 cloves garlic, minced
1pc thumb-sized ginger, julienned
1-2 cups water
salt and pepper to taste
oil for sautéing

What to do

Heat a casserole/wok with oil. Sauté onion then garlic. When they are already soft, add the ginger and tahong. Cook for about a minute, then add water little by little, depending on how much soup you like. Cover and let it boil. Add salt and pepper to taste. Serve hot.

Spaghetti in Malunggay Pesto Sauce with Tuna

This is the second way I used the Malunggay Pesto sauce I made.

What you’ll need:

1/8kg Spaghetti cooked al dente
1-2 cups Malunggay Pesto sauce
1 can Hot and Spicy Century Tuna
3tbs Grated Parmesan Cheese

The procedure:

While your cooked pasta still still hot, pour it in a bowl then add the Malunggay Pesto sauce until all strands are covered with the sauce. Add the tuna, do not throw the oil of the tuna yet. If you want, you can make the tuna slices smaller. Add the cheese and mix well. If your pasta looks dry like the above because of the Parmesan cheese, add more oil from the can of tuna. Serve with crackers or toasted bread.

Malunggay Pesto Sauce

Lately, I did a lot of cooking and experimenting and here is one of them. We all know how nutritious and beneficial Malunggay is specially to lactating moms. Did I mention it is easy to find too? This is the main ingredient of my latest experiment.

I first heard of the Malunggay Pesto Sauce in a TV show where they boiled the leaves first and used the broth as tea; and the boiled leaves were used to make the Pesto sauce. How healthy and cheap could that be?! This is a super saver specially when you have a Malunggay tree planted in your backyard or near your place like us. Without further ado, let me share with you how I made this fantastic Malunggay Pesto Sauce, which you can use in a lot of ways. I used it in different ways already.

Ingredients

1 cup fresh Malunggay leaves
4 cloves garlic, peeled and chopped
1 cup grated Parmesan cheese
3/4 cup extra virgin Olive oil
salt and pepper to taste

Procedure

To create this flavorful sauce, you can use a blender osterizer or food processor. In this case I used MIL’s osterizer since we don’t have a food processor.

Put the fresh Malunggay leaves in the osterizer and then grate it. When I was doing this, I had a hard time crushing the leaves into pieces because it was all dry. After a few tries and mixing, the leaves were already small. This time I included the garlic inside and do some more grinding and grating.

While the osterizer is still running, I slowly pour the olive oil into the mixture through the opening in the cap. And instead of grinding, I press puree. This time it was so much easier because of the liquid. I stopped the processor to get everything mixed together and pureed some more.

When I was happy with the consistency, I added the salt and pepper into the mixture, pureed a little more then I was done.

I transferred my Pesto sauce into a microwaveable container, tasted it and then placed it inside the fridge. Important: Do not add the Parmesan cheese if you intend to store your Malunggay Pesto Sauce. Simply add it before you use the sauce.

I brought some here at the office and let my friends taste my latest experiment thus the photo above. I don’t know where to buy crostini here so we settled with Rebisco crackers. It was like a tornado passed in my cube. We were able to finish 3 packs of crackers in a matter of five minutes with 4 people eating.

Some of the remaining sauce, I already used for spaghetti yesterday but I forgot to take a picture of my lunch as I was super excited to eat it. I’ll post it here hopefully next week.