Mama Munch's Kitchen: August 2014

Main: Seafood Pasta Dish

This is a new favourite in our house. +Maileen Dimanlig shared with me her recipe last July. Just did not have the energy to drive over 13 miles for the tuyo and tinapa ingredients. Lazy, ha ha ha

Am naturally drawn to strong women
and Maileen is such a perfect example.

The actual cooking for this yummy pasta sauce just takes 10 minutes, it's the flaking of the fried tuyo which takes forever. First ever attempt was 48 minutes for me, second time was 45. I will be speedier yet. Am just really hoping that next time I go to Seafood City (big Asian grocery), there will be tuyo in jars available. I imagine it would be easier.

Process & Ingredients:

Pre-heat the oven to 300 degrees.
Wash and drain your pack of grape/cherry tomatoes (11 oz or 312 grams); drizzle with olive oil and sprinkle with freshly ground salt and pepper; gently mix with your hand.
Spread out the tomatoes on a lined baking sheet and slow roast for 1 hour.

Before and after 1-hour roasting

While the tomatoes are slow roasting, you can start with the tedious task of flaking your fish. See if you can find tuyo in jars because I imagine the task would be easier.

I think 2 jars, drained, would suffice. I was lucky enough to find a tray (about 26 pieces) of fried tuyo already so I was able to avoid the scary task of frying.

Use the sharp side of your medium size knife to scale the tuyo from head down to tail. With the tinapang bangus, you can easily tear off the skin. Set aside your flaked fish. Make sure you don't have old rice hiding in your ref so you won't be tempted to eat a little, ha ha ha.

Have a scented candle nearby while flaking :D
Slice thinly 12 cloves of garlic and half a big white onion.
Have on standby: 1 1/2 cups of sherry or dry white wine, a tablespoon (or more) chili flakes, a handful of flat leaf parsley leaves (no need to chop); 1 1/2 cups sliced mushrooms and a small tin (2.25 oz/64 g) of sliced olives.
I used a wok to saute the onions until soft. About 3 minutes, add a little water so the onions won't burn then add the garlic and saute another minute.
Mix in the flaked fish then the olives and mushrooms.
Pour in your wine or sherry and let boil uncovered to reduce. See if you need to add salt (I really doubt) and the amount of chili flakes you prefer. Reduction would take about 3-4 minutes. You don't want the fish to crumble and you want a little liquid to remain.

A little liquid to coat your pasta noodles.
Remove from flame, plonk in the parsley leaves, cover wok to allow the residual heat to wilt the parsley.
You can store the tuyo/tinapang bangus pasta sauce in the ref until ready to use for your cooked pasta (we used spaghetti noodles). Just make sure to cover well with cling wrap. I strongly suggest that you avoid using a plastic container for storage.
When ready to serve, top with a handful of basil leaves cut chiffonade style

Image from penandfork.com

and either grated or parmesan cheese. Dig in and enjoy this surprisingly not salty pasta dish!!!!! For the next attempt, my boys are suggesting I also add smoked salmon. Will keep you posted...

Methinks this dish won't be limited to summer months only.