I’m not sure why I’m blogging this because, you know, everyone has their own way of cooking the famous ‘spaghetti’ and pretty much know how to do it.
But I cooked 2-kilos worth of pasta for the day care kids during our Pasko Sa Isla outreach/gift giving yesterday and I don’t have a lot to write about so here goes.
- Spaghetti Pasta (2 kilos — make sure your casserole is big enough to fit all the pasta)
- Garlic (5 cloves, finely chopped)
- Onions (half the onion, finely chopped)
- Soy Sauce
- Ground lean pork (1 kilo or less depends on your meat preference)
- Sliced Jumbo Hotdogs (around 10-15 pcs depending on your preference) you can also add ham
- Tomato Paste (150g)
- Sweet Filipino Style Spaghetti Sauce (2kg and 750g)
- Brown Sugar
- Oyster Sauce (180g)
- a ‘liquidy’ All-Purpose Cream like Nestle’s (250ml)
- a ‘not-so liquidy’ Original All-Purpose Cream like Magnolia’s (250ml)
- Lots of Grated cheese
In a large casserole pot, add water ( about 3/4 of the container) and oil(about 3/4 to 1 cup). Bring it to a boil. (Add 1 to 2 tbsps of salt as it is coming to a boil) Add the pasta, and stir from time to time.
Once al dente, strain. Add a tbsp and 1/2 of oil to the pasta after straining. Mix and set aside.
In a large casserole pot, saute garlic, onions and meat. Add salt and soy sauce. Saute till brown. Add hot dog (and/or ham) and cook for another 5 minutes, mixing occasionally.
Add spaghetti sauce and tomato paste. Cook for another 3 minutes, stirring occasionally. Add oyster sauce and bring into a bit of a boil. Add half and half of each cream (or add all if you want it really creamy).
Continue stirring. Add a tsp and 1/2 of salt and 3-5 tbsps of sugar. Stir again.
Mix sauce and pasta.
Serve with several layers of grated cheese.