Whenever we travel as a family, that is the only time we have the chance to brag about our cooking abilities.  Mom makes her famous adobo which she learned from Lola Glecy, I make my cheese concoctions, Quits makes his special adobo rice from Mom’s leftover adobo and Maricar makes her special spaghetti bolognese sauce.

My sister makes the best homemade bolognese sauce.  It is the real thing! Not the “pinoy” sweet spaghetti sauce but the real Italian bolognese sauce.  It should be easy to make, just a matter of preparing all the ingredients and mixing everything.  

Thanks to Maricar for sharing her recipe with Heart2Heart. 

1/2 kilo ground beef

2 carrots- chopped

1 1/2 stalk celery- chopped

2 big onions- chopped

5 pcs. dried porcini mushroom

1 cup chicken stock

2 cans (400 gms) crushed or whole peeled tomatoes

(preferably italian)

1 1/2 tbsp tomato paste (preferably italian)

salt

pepper

Procedure:

1. Soak porcini mushrooms in 2 cups warm water for thirty minutes

2. In a stock pot, saute onions in olive oil and butter - medium heat only

3. Add carrots - saute till carrots are tender

4. Add celery - saute till celery is tender

5. Add ground beef - cook till light brown

6. set aside all ingredients in one side of the pan - then saute the drained porcini mushrooms

7. Add tomatoes - cook till it simmers

8.Add 1 1/2 cup of the strained water of the porcini mushroom

9. Add the chicken stock

10. Salt and pepper to taste

11. Simmer for 1 1/2 hours in low heat

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Heart2Heart is always so happy to receive emails from many viewers and readers.  Sharing with you an email from Gia from Australia.  

Thank you to Tita Bettina Osmeña and to all those who share their recipes with Heart2Heart where many can learn new cooking ideas and simple recipes which they can easily make themselves.  

Hi there,

I am a Filipino living in Sydney for almost 5 years now.  And I just want to say you have no idea what your site has done for my social life here!

I have always been asked by my friends here to cook Filipino food and I’ve found your site to be a source of really good recipes that showcase our food but with a twist that the Westerners can appreciate.

The Iberian Chicken recipe was such a big hit that, as I type this, we’re off to a winter lodge today to celebrate Christmas in July and by special request I am making Iberian Chicken - for 27 people!!!!

Thank you, thank you so much for your site.  Please keep the recipes coming because it it such a wealth of information specially for someone like me who never cooked even a boiled egg until I went overseas.

More power and keep the recipes coming!

Regards,

Gia

Previous Entry:  Iberian Chicken from Bettina’s Kitchen July 1, 2008

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When Tita Bettina invited us over for lunch at their home,  she prepared this really delicious Iberian Chicken which we all liked.  So I asked her for the recipe so I could share it at Heart2Heart.  

This is also for Eds and Keena who tried my cook’s version of Tita Bettina’s Iberian chicken and liked it too.  

Thanks Tita for sharing your recipe.  It is tried and tested and many enjoyed it. I like it and others enjoy it since it does not have a very strong taste….a milder version of Iberian Chicken.   

Iberian Chicken 

2 Whole Chicken deboned

1 whole head of garlic (chopped finely)

1 cup of dry white wine

1 ½  cups of Virgin Olive Oil

1 tbsp Seasalt

1 Tbsp cracked pepper corn

5 sprigs of fresh rosemary

4 sprigs of fresh thyme

10 pieces of laurel leaves

Celery

Leeks

1.   Debone chicken

2.   Season with salt ,pepper , chopped garlic and laurel leaves

3.   Marinade overnight with wine, olive oil, rosemary and thyme

4.    Lay on a bed of leeks and celery

5.   Bake at  350 degrees Farenheit for one hour

Serves 12

Best serves with Pasta Aio/Oio

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My friend Aileen owns and runs Goodies N Sweets.  She is a good cook and a very creative one!

She recently came out with her book of recipes called The Flavored Cup.

 Here are some photos of the recipes…..

the books are newly printed and Heart2Heart is one of the first to get a copy.   For now, it can be purchased at all goodies n sweets stores and is priced at P 550.00. Soon to be available in bookstores.

Goodies ‘n’ Sweets

Greenhills Shopping  

C-R 108 Crossroad Arcade Greenhills Shopping Complex Ortigas Ave. GreenhillsSan Juan, Metro Manila  Phone Number: (63 2) 722-8740, (63 2) 722-1607

Rustans Makati

4th level Rustans Makati, Ayala Avenue  Phone Number: (63 2) 813-3739 loc. 250

Shangrila Mall

4th Level Shangri-la Plaza Mall EDSA cor. Shaw Blvd. Mandaluyong, Metro Manila  Phone Number: (63 2) 683-0411

The Podium

1st Level The Podium 18 ADB Ave. Ortigas Center Mandaluyong, Metro Manila

Phone Number: (63 2) 687-5619 

Picture of Aileen c/o Yummy magazine and Ocs Alvarez  

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Ginge invited Rina and I for lunch at her beautiful home.  

We enjoyed a home cooked filipino meal which we truly enjoyed.  Nothing is more special and more meaningful than a friend cooking for you.  

I asked Ginge if I could share two recipes with Heart2Heart which I thought were very good.  Yummy Tuyo flakes and Bicol Express. I hope you enjoy them too! 

YUMMY TUYO FLAKES 

Ingredients:

(1 serving)

1 pack of tuyo (tunsoy or lapad)

chopped tomatoes and onions

garlic for sauteing

capers (whole or sliced)

olives (sliced)

olive oil

1. Scale, debone and flake tuyo.  Set aside.

2. Saute tomatoes, onions and garlic in olive oil.

3. Add olives and capers.

4. Add tuyo and cook till flakes soften a bit.

  Add olive oil if necessary.

Serving options:

1. as is - plus garlic fried rice

  * best for dipping: sukang pinakurat

2. as a pasta sauce

Bicol Express 

(1 serving - 3-4 pax)

Ingredients:

1k. menudo cut (monterey)

2 packs sili haba (Dizon farms), cut diagonally into 3-4 parts

onions, tomatoes, garlic for sauteing

1 coconut to make fresh gata

(or 1 pack or can coconut cream - ayam brand)

bagoong 

1. Boil pork till tender.  Add salt and pepper to taste.

2. Saute pork in garlic, onions and tomatoes.

3. Add coco cream as pork turns light brown.

4. Add sili haba. Simmer.

5. Add bagoong.

6. Cover and simmer.  

* for this, make sure that the coco cream doesn’t dry. so maybe simmer for a wee bit till the green peppers become softer. i like mine spicy so i keep the seeds of the pepper on but if you like it mild, you may scrape the seeds off. for the gata, freshly squeezed is best. the canned ones are usually thicker so just dilute so consistency is not too thick nor heavy. 

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Lucas, Javier and Quinto enjoyed baking with teacher Mel! 

Congratulations to a very talented and beautiful Chef, Mel, on the launch of your cookbook!!  We are already looking forward to the second one!   

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