Maileen's Tuyo & Tinapang Bangus (dried fish & smoked milkfish) Pasta

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.

Creamy Mango, Tinned Tuna & Clams Pasta Sauce

MAIN:  SEAFOOD PASTA SAUCE

Third week of Lent and we are still sticking to our meatless Friday tradition.  A struggle for this meat-loving family.

Am really craving for fried fish with tomato/ preserved egg ensalada on the side.  Unfortunately, am too scared of frying things and it takes days for the fishy smell to dissipate in the house.  Still too cold to leave the windows open for long periods.

Did a desperate call for meatless dish suggestions near Lent last year and one of my foodie friends, +Bujit Guttierrez-Tesoro, shared this recipe which immediately became a family favourite. So good that we have it even if it's not the Lenten season.

The well-travelled Tesoro family who appreciate & prepare
really good food.

We worked & partied with Bujit & Jake in Shanghai when we were still childless couples.  The dishes Bujit brought during pot-luck get-togethers were always consumed immediately.  I was just starting then to develop my culinary skills.

Pasta Bolognese Sauce

Pasta Sauces

Bolognese sauce is a go-to sort of dish for most families so each cook has his/her version.  The following recipe is an amalgam of all the recipes I've tried, cooking shows I've watched, dishes I've eaten in various restaurants, observations in restaurant kitchens in Bologna and all the comments of my family.  Who knew a supposedly "straightforward" dish could have so many pitfalls?

6 months preggers and still have the energy to throughly enjoy the culinary delights of
university town, Bologna

When cooking this version, you must be willing or must have the time to hang around in the kitchen.  Since this style is time consuming, I usually make a big batch which can be served for two meals for a hungry family of four.

Walnut & Pine Nut Cream Sauce Pasta

Pasta Sauce

I first became aware of this type of pasta sauce thanks to the Facebook post of my foodie SBFF and fellow food porner, +Rocky Esguerra.  This sauce has become a staple in our home, especially during summer when I can just harvest parsley from our mini-herb garden.

Adobo Pasta learned from Cirio Cinco

Pasta Sauces

This pasta dish has become a family favourite and a favourite amongst guests to our home or whenever we bring it to potluck parties.  We love it so much, we eat it whole year round even if it's officially a summer dish.

I learned it from Cirio Cinco, a former officemate from DYR-Alcantara, who brought it for one of our potluck Christmas get-togethers.

Cirio Cinco