Overseas Pinoy Cooking

Fettuccine with Mushroom and Mushroom Sauce . I would like to share a quick way to cook Fettuccine with Mushroom and Mushroom Sauce using Campbell’s Condense Cream of Mushroom Soup in cans . I have used Campbell’s Condense Cream of Mushroom Soup on my other similar recipes. Using this canned mushroom soup will cut all the time of preparing a mushroom sauce from the scratch. It is very convenient especially if you want a quick way to cook a mushroom sauce base dish. Here is the recipe of my Fettuccine with Mushroom and Mushroom Sauce , using C ampbell’s Condense Cream of Mushroom Soup in cans, try it. Ingredients: 500 grams fettuccine cooked as per package directions 150 grams fresh button mushrooms, sliced 150 grams fresh oyster mushrooms, coarsely shredded 150 grams fresh shimeji mushrooms, loosen from cluster 2 big cans Campbell’s Condense Cream of Mushroom Soup 1/2 head garlic chopped 1 medium size onion, chopped 2-3 tbsp. parsley flakes 1/2 blo...

Pinoy Seafood Carbonara . For this year’s Holiday Seasons carbonara recipe I would like to share seafood version using the usual pre-cooked seafood mix that is usually available in frozen section of most supermarkets. For the sauce base I used Campbell’s Cream of Mushroom Condensed Soup , it is a simple can’t go wrong cooking alternative to the complicated authentic carbonara recipe . This is not the first time that I used Cream of Mushroom on my carbonara recipes , I have used it on some of my previous post of carbonara dish . Again should you have your own cooking method of the carbonara sauce the go ahead adopt the recipe to suite your seafood carbonara cooking preference. Here is the recipe of my version of Pinoy Seafood Carbonara . Ingredients: 1 kilo fettuccine pasta, cooked as per package instruction 2 420g canned Campbell’s Cream of Mushroom Condensed Soup 1/2 kilo frozen mixed seafood 1 cup sliced button mushrooms 1 cup sliced shitake mushr...

Mushroom with Dried Fish Fettuccine Carbonara is my pasta dish suggestion for the Holy Week . The mushroom sauce is adopted from my previous Pinoy carbonara recipe which uses Campbell’s Condensed Mushroom Soup as the base of the white sauce. Instead of using bacon and ham I substituted it with salted dried fish (daing) as toppings. I think dried salted herring (tuyo) is good substitute but the scales should be remove. I used three kinds of fresh mushroom button, shitake and oyster mushrooms. If you do not have fresh mushrooms the canned button mushroom is fine. For the canned mushroom soup a good substitute would be the powdered mushroom soup. I preferred to used fettuccine with egg pasta, again any similar pasta may be used, you can try it with spaghetti or linguini pasta. Here is the recipe of my  Mushroom with Dried Fish Fettuccine Carbonara . Ingredients: 1/2 kilo fettuccine pasta, cooked as per package instruction 1 420g canned Campbell’s...

Pinoy Carbonara, Carbonara Pinoy Style is our Christmas celebration recipe today. This Pinoy version of carbonara is way far from the original Italian carbonara . We Pinoy usually tweak pasta dishes to our taste and availability of ingredients. Other more common pasta Pinoy dishes that have been reinvented to suit our taste are the Pinoy Spaghetti , Macaroni Sopas and Macaroni Salad . I do have a carbonara recipe in the archive ( see that Tuna Carbonara recipe ) that was cooked as close as possible to the original carbonara that uses beaten egg as sauce. But today's recipe the used of egg is totally eliminated. The white sauce of my version of Pinoy carbonara uses mushroom condensed soup as the sauce base, in addition to the use of milk and sour cream. The sauce also includes generous amount of grated cheddar cheese, sliced button mushrooms, dice sliced ham and diced bacon as garnish. For aromatics I just used dried parsley you may use fresh parsley if you want...

Tuna Carbonara . The Pinoy carbonara has evolved into a sweet and creamy white sauced spaghetti dish. This probably because of our Pinoy sweet spaghetti which have come to love by our kids and most of Pinoy. Out of curiosity I did tried the carbonara served on most fastfood courts on several occasions. These versions are creamy sweet, they use a lot of sugar and commercially sold cream. Not unless you eat at authentic pasta or spaghetti restaurant you are missing the true taste of the real carbonara. Carbonara is normally topped with bacon tidbits, garnished with mixed Italian herbs (marjoram, basil, rosemary, oregano, parsley, thyme, ect.) For the sauce beaten egg is mixed in the pasta right after turning the heat off. Here is my version using canned tuna chunks instead of the usual bacon. Ingredients: 1 kilo spaghetti, cooked 2 small canned tuna chunk in oil 1 pack carbonara cream mix 3 large size egg, beaten 1/2 head garlic, finely chopped 1 medium size oni...