Tuna Carbonara (Filipino Style)

Tuna Carbonara (Filipino Style)

Ingredients:
500 g of pasta (fettuccine)

1 180 g canned Hot & Spicy century tuna

1 7.6 oz can of Nestle cream

1 12 oz. can of evaporated milk

1 small onion, finely chopped (preferably red)

 2 tbsp. butter

½ cup of grated Parmesan cheese

Kraft quick melt Eden cheese (alternative)

½ tsp. of ground black pepper

¼ tsp. sea salt

1 ½ tbsp. of corn starch (dilute in cold water)

For toppings:

broccoli, chopped (steamed)

2 stalks of celery, finely chopped

Directions:

In a large skillet, sauté onion in butter. Add tuna chunks and stir. Cook it for 2-3 minutes. Add evaporated milk and cream, cover it and let it boil for 3-5 minutes at a low heat. At the boiling point, add diluted cornstarch to thicken the natural sauce. When adding the cornstarch, stir it constantly to avoid lumps of congeals starch and sauce.  Stir it for 3-5 minutes. The sauce will return to its original transparency and appearance as the starch cooks out.  Add the Parmesan cheese and ground pepper and turn off the heat.  

For proper way of cooking pasta please click on this link How to Cook Pasta.  Serve with grated Parmesan cheese, steamed broccoli and garnish with celery on top.

Beef Broccoli

Beef Broccoli

Ingredients:

3/4 lbs. lean boneless beef (flank, round, skirt or tenderloin)

Marinade:

1 tbsp. rice vinegar (substitute rice wine if desired)

3/4 tsp. sugar

1 tsp. soy sauce

2 tbsp. water

2 tsp. cornstarch

Sauce:

3 tbsp. oyster sauce

2 tbsp. soy sauce

¼ cup water

1 tsp. cornstarch mixed w/ 4 tbsp. water (cornstarch mixture)

2 lbs. fresh broccoli

3 garlic cloves, crushed

1 medium onion, chopped (white)

½ tsp. of salt

ground pepper

5 tbsp. canola oil (butter if desired)

1 stalk scallion, cut 1 inch long

Directions:

Slice the beef into thin cuts. Add the marinade ingredients then put cornstarch on the meat spreading it using your fingers . Leave it for 30 minutes. Set aside.

After marinating; heat the wok and add 1 tablespoon of oil. When the oil is hot, add garlic and stir fry until aromatic. Add the broccoli and a touch of salt.  Mix everything together. Turn down the heat if necessary to make sure it doesn't burn. Add ¼ cup of water.  Cover it for  2 minutes until broccoli turns bright green and is tender but still crisp. Remove from the wok and drain.

Clean up the wok with paper towel. Add 3 tablespoons of oil. Fry the beef for 3-5 minutes. Do not overcook the beef! Drain off the oil and set aside.

Use another saucepan, heat 1 tablespoon oil, then add the beef and stir for 1 minute. Add onion, scallions and broccoli mixture. Stir and cover it for 1 minute. Add oyster sauce and sprinkle the remaining salt and pepper. Stir briefly and cover it for 2 minutes. Add cornstarch mixture and stir quickly to thicken. Turn off the heat and serve hot over steamed rice.