Lasang Pinoy Sunday Edition - Creamy

Broccoli, mushroom carbonara---

Ingredients:

1 mediun onion, chopped
bacon, cut into thin strips
1 tablespoon butter
Mushrooms
broccoli

1/2 cup whipping cream
1/2 cup grated Parmesan cheese
4 large egg yolks

Spaghetti or your desired pasta
some more Parmesan cheese

1. Cook pasta per package directions.

2. In a large pan or skillet , combine bacon, onions and butter over medium heat. Sauté bacon until brown and crisp.

3. Put in mushrooms and broccoli, cover and let simmer for a few minutes.

4. Whisk cream, 1/2 cup grated cheese and egg yolks in medium bowl to blend; whisk in 2 tablespoons drippings from skillet. Set cream mixture aside; discard remaining drippings.

5. Add cream mixture to pasta. Toss over medium-low heat until sauce cooks through and coats pasta thickly, about 4 minutes (do not boil).

6. Mix in the bacon, mushroom and broccoli combo. Season with salt and pepper. Top with parmesan, serve.

For more Creamy-goodness food, visit Ces' page.

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Food Friday - Crab

Today I am not posting a dish rather a live version of a seafood I love... I just couldn't help taking a shot when hubby and I passed by this seafood shop at Lignano, Italy.

Back in the Philippines, my mom cooks the best crab dish I've ever known. Too bad I didn't know nor learn how she does it. We get crabs fresh from the market near the sea, which is not so often so when we do, its a home feast...

See how big this crab is? Its actually bigger than my hand...but because of the glass window it was difficult to actually show the crab's size lol...

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Lasang Pinoy Sundays - Breakfast

Lasang Pinoy, Sunday Edition - Breakfast

The kids and I usually have cornflakes or chocolate crispies in the morning, but Saturdays and Sundays could be different since I got lots of time to prepare. Two of our favorite breakfast food would be baked camembert and buttered veggies or sausage and beans, both eaten as is or with rice...

For more glorious Breakfast food, visit Ces' page.

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Liver Steak

Following the post about Menudo is another dish with liver....

I grew up not liking liver (big chunks that is). Since Menudo has liver on it, it wasn't always a favorite dish of mine...I am not fond of picking out the liver and putting them on the side of my plate. Ironically, liver spread, particularly Reno brand is my favorite sandwich spread. =)

The reason why I started cooking liver dishes is so my sickly son could benefit from the iron it richly contains.

To prepare this dish, I marinate the liver overnight so the flavor can be absorbed well. Though the preparation takes a day, cooking time is short.

Ingredients:

Liver, cut into thin strips
soy sauce
lemon juice
pepper
onion, cut into rings
oil

How to:

1. In a small container, combine soy sauce enough to marinate the liver, add lemon juice (according to taste) and season with pepper. Keep refrigerated until you want to cook them and make sure each strip is soaked with the mixture.

2. (When you decide to cook the liver), heat a little oil in a deep pan, cut onions into rings leaving a few to be chopped. Saute the smaller pieces of onion on oil.

3. When onion turns transparent, drop in the liver strips one by one. Cook one side for a few minutes then turn.

4. Add the onion rings and mix them well with the liver.

5. Pour the soy sauce mixture and cover, turn off stove but leave the pan on stove to soften the onions.

6. Best served with rice... (yet I forgot to include rice)

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