Tag Archives: pasta

Fish Chunk Pasta Sauce – Oil-Free

Gallbladder Diet Friendly: No meat, no oil, no dairy, no eggs, no nuts. Rich in tomatoes, fish, garlic.

Recent dietary changes eliminating most fat from oil and meat have forced us to redefine our cooking. I wanted to see how the absence of the traditional browning of the garlic in olive oil would change the flavor of this sauce. Apparently that didn’t do much damage as the sauce turned out flavorful even without the fish which was added in the last few minutes.

Tuna and salmon cubes in tomato, capers, mushrooms, olives and fresh oregano over pasta.

Tuna and salmon cubes in tomato, capers, mushrooms, olives and fresh oregano over pasta.

The sauce is light and briny due to the capers and olives. The mushrooms add a nice touch to the texture and consistency, while the fish serves only as a bonus to munch on atop the dish.

Enjoy this recipe below. Continue reading

Sesame Portabella Mushrooms Over Vermicelli

I reused it again. I just can’t get enough of my Sesame Shortrib sauce that I routinely find myself saving it for future dishes. This time there weren’t any meat pieces left so I sauteed some portabella mushrooms in onions and soy sauce to give a meaty consistency and put it on top of vermicelli before drizzling the reheated leftover sauce. The Vietnamese Pickled Daikon and Carrots broke the richness perfectly as well.

I love honoring a dish twice!

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Pasta with Salsa Amaya – Herring, Sundried Tomato, Capers, Olives, Mushrooms and Garlic

One of the things I request from friends or relatives visiting from Manila is Connie’s Kitchen Salsa Amaya. It is a bottled blend of herring, olives, mushrooms and herbs soaked in olive oil.

I saute some garlic to bring out some flavors and stir in the bottle’s contents to come up with a flavorful sauce.

I toss some cooked pasta in and serve it promptly, the aroma unmistakably Filipino but with an Italian twist.

This definitely cannot be found in any New York Restaurant menu. Somebody patent it, quick!

And if you are a friend who would like to be on my good side, please ship me some Connie’s Kitchen goodies. Other favorites include Kippers in Capers, Herring in Oil, Daing na Bangus, and Tinapate.


Adobo Sauce Pancit Canton

#filipino #foodie #pinoy #pancit 
“Pancit” is the Filipino term for noodles. Pancit canton is a  stir-fried dish with egg noodles, vegetables, meat and broth. My variation involves the use of leftover adobo sauce in place of the broth. I find that it gives the noodles a rich and layered taste. It’s also a great way to use leftover adobo sauce after all the meat has been devoured and one feels bad throwing the rest of the pot away. I usually keep the sauce in the freezer to make pancit later on. Here’s how I turned a couple of leftovers into a noodle dish that is pretty damn tasty!  P.S. If you don’t have adobo sauce, you can replace it with chicken or vegetable broth and supplement it with soy sauce or fish sauce to taste. 

1/2 head small cabbage, cut into strips. Bunapi and maitaki mushrooms (in place of meat).
Use chopped carrots too, when available.

Chopped leftover brussels sprouts from another dish,
Chopped onion and garlic
1 lb package pancit canton (egg noodles)
Leftover adobo sauce, chilled and coagulated.
Saute onion and garlic.
Scoop 2 tablespoons adobo sauce until liquid.
Add the cabbage and brussels sprouts (ideally carrots too, if available)
Saute vegetables.
When vegetables are almost cooked, add mushrooms.
If using meat, saute it shortly after garlic and onions.
Add about 1 cup of adobo sauce and allow to melt.
Add the noodles.
Coat the noodles with sauce by mixing the vegetables with the noodles.
Noodles are cooked when soft and moist. Add sauce or water if needed, depending on taste.
Drizzle 1 tsp sesame oil to coat the noodles for added aroma.
Done! This looks better with sauteed carrots but alas, I didn’t have any when I made this.
I sprinkled some fried garlic pieces and chives (in place of scallions, when available).
Serve with lemon slices on the side.
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