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FIlipino Style Spaghetti

FIlipino Style Spaghetti

I love being an Aunt and I’m fortunate enough to have three gorgeous nephews who I can return after a few hours of babysitting! I previously wrote about my eldest nephew when I did a post on making sushi rolls a few years ago. Since then, two other little boys, James and William, have come into our family. Its fascinating to watch James handle his little brother. I still remember the first time James laid eyes on William. He came into the maternity room with his father, looked at the little bundle, then looked at his Mum, and then back to his brother and then to his Mum again as if to say “what have you done?!?!” Luckily he quickly warmed up to William, constantly trying to give him a cuddle and kiss. It should be loads of fun to watch them grow up together but I suspect though that James will find a way to put the blame on William for any mischief them may get into. When I ask him “who is naughty?”, James loves to say, “bro-da”!

James and his baby brother Wills

James and his baby brother Wills

One of James’ favourite food is spaghetti. He also has a penchant for anything sweet (like his Mum). I suspect James would love Filipino Style Spaghetti which was the Kulinarya Club’s dish for the month of October. Purists out there need not read any further as the recipe below is enough to give any Italian grandmother a heart attack. Filipinos have taken the traditional bolognese recipe and put their own twist to it. So what makes it so different? A few things come to mind. First, the sauce is sweetened by the addition of sugar and some recipes will also include ketchup (banana or tomato) Second, is the that the recipe includes chopped hotdogs. The recipe is not going to win any awards for traditional cuisine but kids love it! In fact, it’s so popular that it’s become a staple in children’s parties and even Mc Donalds in the Philippines have created their own version called the Mc Spaghetti.

So here is my recipe. I have to admit that I couldn’t bring myself to use ketchup in this recipe but otherwise, it’s pretty much how I remember it tasting. A little quirky, but every little bit of it delicious.

Filipino Style Spaghetti

Serves 6

  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 1 red pepper, diced
  • 500 grams beef mince
  • 230 grams hot dog (your favourite brand)
  • 50 grams tomato paste
  • 1 teaspoon sugar
  • 400 grams pasta sauce (your favourite brand)
  • salt and pepper to taste
  • 1 cup grated cheese
  • 1 package of dried spaghetti noodles
  1. Heat the oil in a large pot and add the onions and garlic. Saute over low heat for around 5 minutes until the onions turn translucent.
  2. Add the red peppers and again saute until softened, around 5 to 10 minutes.
  3. Add the beef and cook over medium high heat until cooked then add the chopped hot dogs and the tomato paste.
  4. At this point, season with salt and pepper and add the sugar. Stir the mixture well and add the tomato sauce. Allow to cook for around 15 minutes over a low heat.
  5. In the meantime, prepare the pasta as per directions on the packet. Drain the water from the pasta. When the sauce and pasta is done, spoon the sauce over the spaghetti noodles.
  6. Serve with cheese.
FIlipino Style Spaghetti

FIlipino Style Spaghetti

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Scotch Quail Eggs

Quail Scotch Eggs

I was introduced to Scotch Eggs by Rie, a dear family friend.  I met her through my older sister who was in the same mother’s group and over the years we’ve come to think of her as a sister too.   She took the scotch eggs to a dinner hosted by my sister one night and  I couldn’t help but think that whoever invented them was genius.  Here was a little quail egg encased in a chicken sausage and then deep fried.  They were not only the most popular party food that night, but I was told they were also a great picnic food and wouldn’t think be a wonderful breakfast on the go?  Now, if only they could make it into a bar!

As I munched on probably my tenth piece, I thought that if there was any left at the end of the night, I would take some home to photograph them so I could share the recipe on my blog.  But because they were so popular, half way through the night I realized that if I didn’t act soon, there’d be none for me to take home.

Throwing etiquette out of the window, I placed a few pieces in a take-away container.  Luckily, anyone who saw, was kind enough not to say anything.

So here is the recipe for the Quail Scotch Eggs from Australian Women’s Weekly which Rie made that night.

Quail Scotch Eggs

Quail Scotch Eggs

Quail Scotch Eggs

Recipe from Women’s Weekly

  • 12 Quail Eggs
  • 275 grams minced chicken
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon dry mustard
  • plain flour
  • 1 egg, lightly beaten
  • packaged breadcrumbs
  • Oil for deep-frying
  • Salt and pepper to taste
  1. Place the eggs in a pan large enough to fit all of them in one layer, pour water into the pan just so that it barely covers the eggs. Bring this to a boil, making sure to stir gently (this helps center the yolks). Simmer for four minutes and then drain. Place the eggs in cold water, then crack the shells very gently and cool to room temperature. Rie mentioned that the trick to making sure the peel comes off easily is to leave the cracked eggs in the cold water for a few minutes.
  2. Combine the minced chicken, herbs, mustard and season with salt and pepper in a bowl and divide the portions into 12 so that you have enough meat for each of the quail eggs.
  3. Drain the eggs and then carefully remove the shells. Toss the eggs lightly in the flour and then shape a portion of the chicken mince mixture around a quail egg. Continue to do the same for the remaining eggs. (Tip: keep your hands lightly floured to make the shaping easier.)
  4. Dip each egg in the beaten egg, then into the breadcrumbs. Just before serving deep-fry the eggs in hot oil until well browned and then drain on absorbent paper.
Quail Scotch Eggs

Quail Scotch Eggs

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