Linguine Al Pesto Genovese Pasta

@ mirandablue

An olive oil-based, meatless pasta---Linguine Al Pesto Genovese from Amici.  I love Amici's "home-made" flavors but this dish was a total disappointment.  It was bland and there was a taste of staleness in it.  I thought it was just me, going down with a cold or something.  But my sister tried it and she agreed with me.  I'd still return to Amici but will not order this dish again.

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Hungarian sausage & shrimps pasta

@ mirandablue

Pasta dishes at Icings are my current favorite.  This is the Hungarian sausage and shrimps pasta I had last week.  The light tomato-based sauce blends well with the spicy sausage.  I visit them once a week now, trying other dishes in their menu one at a time.  They have great-looking cakes, too.  Too bad, I'm not very fond of cakes but would definitely buy one soon--their cakes make the best-looking hostess' gift.

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Soup and pasta @ Almon Marina

@ mirandablue

Almon Marina is my favorite place when I needed a quick lunch or a light dinner. They serve healthy and fresh sandwiches, and their a la carte dishes are well-cooked.  Mushroom soup and Carbonara---my snack cum dinner on Sunday.  I needed a full stomach before I ventured to the HomeWorld sale at the SM Megatrade hall.:p

@ mirandablue

Posted for Food Friday and Food Trip Friday

Korean pasta

@ mirandablue

I have no idea what this pasta dish is called in Korean.  The sauce has squid, cabbage and possibly chili powder, a lot of it.  It was excessively spicy I've lost all feeling on my tongue!  I love spicy food but couldn't tolerate this one.  And I made a mistake of sipping cheap sake to cool off my burning tongue.  It tasted like a 3-day old tuba, an alcoholic drink from the sap of coconut tree that turns sour after 2 to 3 days---so different from the sake I had before.

This was my Korean misadventure.

@ mirandablue

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Pasta Bolognese

@ mirandablue

While I am posting this pasta bolognese I cooked on Christmas day, the olive oil, garlic and cheese from my pasta dinner are still singing flavors in my mouth.  It's true what they say--no woman is lonely eating pasta, I am paraphrasing.:p

I've been following this bolognese sauce recipe since I learned how to cook pasta.   But instead of  bacon (which I forgot to buy), I used ham.  The other ingredients are ground beef, carrots, celery, garlic, onions, tomato sauce, cream, red wine, salt & pepper.  I added fresh basil and button mushrooms.  This was the first time I used conchiglie or shell pasta, a pasalubong from my sister.   I thought the conchiglie was a bit strange for bolognese sauce.  But the shell-shaped pasta was actually perfect to hold the chunky sauce.  The burst of sauce when you bite into the shell pasta was quite enjoyable.

Posted for Food Friday and Food Trip Friday