Pasta con Tinapa ala Lala

It’s been a while since the last time I posted another of my kitchen (mis)adventures. I have been busy with my part-time homeschooling teaching job (yes! I’m back to teaching, yey!!!). I have also been busy searching and sourcing for a steady supplier of dried herring (tuyo). Recently, I’ve been seeing in food bazaars this bottled Tinapa (smoked roundscad fish, or more popularly known as galunggong) and an idea popped into my crazy mind – hmmmm… why not eh?!?

A few weeks back, while I was in Batangas City market, I found a stall selling fresh tinapa and I bought a kilo. I made a few jars and gave each of my friend and my sister who happens to be critical when it comes to food tasting my products. They both said that it was good and that it can do well in the market should I pursue in bottling the tinapa and sell them later on. 🙂 Hubby also liked the taste although he had some suggestions.

Another friend of mine also suggested adding lemon in the concoction and it started my creative juices flowing… and to make the long story short, I was able to come up with new variants which included lemon in the recipe. I still am not selling the bottled tinapa since I am still into testing them into different type of meals which it will suit best. The straightforward viand to steamed rice with tomatoes on the side, and of course, my favorite, cooking them with pasta and that’s what I did today.


Variants come in Zesty Lemon, Spicy Lemon, Mildly Spiced (not in photo), and Original (not in photo)


Here’s the recipe anyway:

300 grams spaghetti (you may also use penne)
1 bottle of garlic tinapa (i used my own “brand”)
1 medium sized bell pepper, sliced
4 cloves garlic, minced (the bottled tinapa has garlic bits already and you may use them)
1 medium sized onion, sliced finely
1 tbsp dried parsley
1/4 cup water from the boiled pasta
grated Parmesan cheese
salt and pepper to taste

Cook the pasta as directed in the package. Reserve 1/4 cup of the water from the boiling pasta before draining.
In a heated pan, pour the oil from the jar and saute the onion and the garlic until the aroma comes off.
Add in the flaked smoked tinapa from the bottle (you may opt to pour in the rest of the contents of the jar which include the lemon slice, the garlic bits and chili flakes). Stir for a while, then add in the bell peppers.
Pour the water from the boiled pasta and cook for 1 to 2 minutes or until the water has evaporated a bit.
Season with salt and pepper.
Toss in the cooked pasta.
Serve with sprinkled parmesan cheese.
You may also squeeze a small lemon wedge for a more tangy flavor.




Linguine in homemade Pesto and Chicken Strips stir-fry

I made a chicken sandwich spread last weekend which I packed as part of hubby’s weekly meal plan. There were leftover boiled chicken breast fillet which I only kept in the fridge saving them for future dishes.

As I was checking the fridge earlier to see what I can cook for dinner, I saw these:  a bunch of Thai Basil,  leftover boiled chicken breast fillet,  a piece of lemon…. it’s like seeing an orchestra coming together!  Hubby and I just bought a gallon of olive oil last weekend for our Gourmet Tuyo and I have a jar of roasted cashew nuts in the pantry and several pieces of garlic.  It was indeed an orchestra… oh, and yes, I have some leftover uncooked linguine!!! Yey! So I guess, I need not say more…. ok, I do not have parmesan cheese, and if you’ve been reading my posts, you would know why 😉


Homemade Pesto Recipe

Dump the following in a blender or food processor then pulse or blend altogether until you reach the consistency that you want.

about a cup of basil leaves (I used Thai Basil)
1/3 cup of olive oil
1/4 cup roasted cashew nuts (most recipes would call for pine nuts but I much prefer the flavor of the cashew nuts)
juice from 1/2 of a lemon (optional)
2 cloves garlic
a dash of chili flakes (optional)
white pepper

As for the stir-fry chicken strips,  I just cut into strips the leftover boiled chicken breast fillet, tossed them into heated olive oil and butter in a pan with sliced garlic until the chicken strips turn a bit brown and you can already smell the aroma of the garlic.

Add in a few tablespoonfuls of the homemade pesto and mix with the chicken stir-fry.  Toss in the cooked pasta.  Top with grated cheese (I just used the regular cheddar cheese)