It’s another long weekend kaya hapi-hapi mga bagets ko. Tatlong araw kaming kukuyakoy dito sa bahay kaya dapat lang mag-celebrate kahit sa pinaka-simpleng paraan.

There’s no better way for us to have a good time than have a plateful of penne pasta in beef and mushroom sauce. Peborit ng mga bagets ko kahit anong luto ng pasta basta may sauce.

Savoury Beef and Mushroom Pasta

Ingredients:

• 700 grams penne pasta, cooked (reserve 1/4 cup pasta broth)
• 350 grams ground beef
• 1/2 tsp peppercorns, crushed
• 1/4 cup olive or vegetable  oil
• 10 cloves garlic, crushed
• 1 cup canned mushrooms, sliced
• 2 1/2 tbsp chopped onion chives
• 1 pouch Del Monte Beef and Mushroom pasta sauce (750g)
• 1/4 cup grated cheese

Sprinkle ground beef with 1/2 tsp iodized fine salt and peppercorns. Saute in oil over high heat until brown. Add garlic, mushrooms, and chives, then saute for 5 minutes. Add Del Monte pasta sauce, pasta broth and salt to taste. Simmer for 5 minutes. Pour over cooked pasta. Top with cheese.

Andito ang pic ng aso ko dahil namataan ko ang napakasimpleng recipe na ‘to ng Tilapia  sa www.yummy.ph habang nagpapakamot ng tiyan si Kremo sa isang kamay ko.

Tiempo naman na may deboned tilapia pa ako sa freezer kaya sinubukan ko. Pinaghihiwa ko na lang sya into strips, yun katamtaman lang ang hiwa kasi baka naman madurog pag sobrang nipis ng strips.

Dun sa recipe, eto ang nakalagay:

400 grams tilapia, deboned
1 pinch salt
1 pinch ground pepper
3 tablespoons AA powder (cornstarch works too)
2 to 3 cups vegetable oil

1. Fillet and pat dry tilapia. Slice into thin strips
2. Season with salt and pepper, then coat with AA powder.
3. Heat vegetable oil. When it’s hot enough for frying, carefully drop in the tilapia fillet strips one by one to prevent them from sticking.
4. Fry until golden brown and crispy.Serve with soy vinaigrette on the side.

Dun sa 3 tablespoons na AA powder o kaya cornstarch, imbes na yun ang ginamit ko, all-purpose breading mix ang ipinang-coat ko sa isda. Kumpleto na sa seasoning ang all-purpose breading mix kaya hindi na  ako naglagay pa ng salt and pepper.

Susme, ang dami ko pang chu-chu at ek-ek! Hindi nyo ba napansin eh simpleng pritong tilapia lang naman pala ang gagawin ko. Sows!

Tilapia Strips

Pero impernes, masarap pala ang tilipia na binudburan ng breading mix.

Very ideal na pangpulutan ‘to, mga pre! Long weekend pa naman ngayon.

Quote of the Day:
To educate a person in mind and not in morals is to educate a menace to society.
–Theodore Roosevelt

Para sa mga kapwa ko nanay, kahit alam ko karamihan sa inyo ay bising-bisi MAKING A LIVING, hehehe! Baka gusto nyo subukan i-bake ang Chocolate Revel Bars. Ako kasi, since unemployed ako, nagpapakabisi na rin ako…I’m busy adding quality days to my life sa pamamagitan sa pagtupad ng mga hilig ko at baka bukas eh kunin na ako ni Lord. Nyahaha!

Masarap sya, mga ineng. Eto kanina ang almusal ko…with matching black coffee as usual habang nagbabasa ng mga news online (pa-intellectual bagah!)  

CHOCOLATE REVEL BARS

PREPARATION TIME: 20 to 25 minutes
BAKING TIME: 30 to 45 minutes
YIELD: 2 dozen bars

* * More pictures at MARUgraphy

• 1 cup unsalted butter
• 2 cups packed brown sugar
• 2 eggs
• 2 teaspoon vanilla
• 21/2 cups flour
• 1 teaspoon baking soda
• 3 cups oatmeal
• 1 can condensed milk
• 300 grams chocolate
• 2 tablespoons butter

1. In a bowl, cream the butter until soft then add the sugar. Add the eggs, one at a time, beating well after each addition. Stir in vanilla.

2. Combine the flour and baking soda then add to the mixture together with the oatmeal. Blend well.

3. In a saucepan, combine the milk, chocolate, and butter. Heat until melted.

4. In a greased pan, spread 3/4 of the oatmeal mixture. Top with the melted chocolate. Crumble the remaining oatmeal mixture on top of the chocolate layer. Bake at 350 F until set. Cool before cutting into bars.