I have a confession to make to my Kulinarya friends, this is the first time I made Filipino-style spaghetti in my whole life. Don't get me wrong, I like it, and there were one or two instances that I drive-thru Jollibee just to get my sweet spaghetti fix. I remember when I was small, we used to attend children's parties where this dish was never absent.
So here I am today, making my own version of Filipino-style sweet spaghetti and I was being stubborn at first, because I only bought Del Monte sweet style spaghetti but the taste and color were lacking so I had to give in and fortunately I found a bottle of UFC Tamis Anghang Banana Catsup in the cupboard! And voila, just like that...my spaghetti came out as Pinoy looking and tasting as the ones I remember from my childhood!
The most important ingredient in Filipino-style Spaghetti...Banana Catsup!
FILIPINO STYLE SPAGHETTI
2 Tablespoons Lauric Oil (Coconut Oil)
2 cloves Garlic, peeled and minced
2 medium Red Onions, peeled and minced
250 grams Mighty Meaty Hotdog, sliced into rings
500 grams Ground Lean Pork
2 pieces Bayleaf (dried and crumbled)
500 grams Del Monte Sweet Blend Catsup
320 grams UFC Banana Catsup
200 grams Button Mushrooms, sliced
salt and pepper to taste
500 grams Royal Spaghetti, cooked
Preheat pot with oil, saute onion until fragrant and translucent, add the garlic and saute until fragrant. Add the bayleaf and the ground pork. Cook until pork is no longer pink. Add the catsup, hotdogs and mushrooms. Add enough water so that sauce will not be dry. Simmer for 10 to 15 minutes.
Serve hot over cooked spaghetti noodles and lots of cheese!
|Yummy sweet spaghetti|
And there you have it...Filipino style sweet spaghetti just like the ones from my childhood!
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