Monday, 26 September 2016

How to Make Pinoy Pageti

PINOY PAGETI Ingredients and Procedures.

- 100 g Kalabasa, thick sliced
- 200 g Sweet potato (kamote)
- 1 small Onion
- 1 small Garlic, whole
- 1 piece Eggplant, grilled, peeled and mashed
- 2 ears Corn
- 1 piece Corn, boiled and grated
- 200 g Spaghetti
- 5 pieces Tomato
- 6 teaspoons Coconut oil
- 2 tablespoons Peanuts
- Salt and pepper to taste

1. Slice unpeeled kalabasa, kamote and peeled onions into tiny cubes.
2. Slice tomatoes and remove the seeds.
3. Heat oil and sauté garlic and onion.
4. Add and sauté tomatoes slowly simmering till boiling.
5. Add sliced kalabasa and kamote and cook.
6. Add the peeled and mashed grilled eggplant.
7. In a separate casserole, boil corn with its corn silk wrapped by its cover.
8. Boil together sliced onions and garlic with the corn.
9. When boiling, add the uncut long spaghetti.
10. Sprinkle salt and coconut oil to the spaghetti.
11. Pour a cup of boiled corn broth into the tomato and vegetable mixture.
12. Add salt and pepper to taste.
13. Add the half cooked spaghetti and cook till soft.
14. When spaghetti is soft, sprinkle pounded peanuts and boiled and grated corn.


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