Laing by a Bicolana in Amersfoort

This is Laing.  and it suddenly just got achievable to me.

These are what it is made of:

This is the main ingredient, which gives it it's distinct, unique flavor...

Dried Gabi Leaves which are not that easy to come by

... when combined with these.

\

Coconut Milk, Coconut Cream, and Salted Shrimps

This is what makes it sinful.

Pork slices with just the right amount of fat. =P

This is what makes it hot, and i mean REALLY HOT!

Chilies, with all the seeds in them!*pursing my imagination induced inflamed lips*

Read the full story/recipe [a.k.a. labor of love] here.  keep a hanky in your hand, to wipe your chin, because i guarantee you will drool.  The author/cook is an online buddy who i'm still trying to convince to start a food/recipe blog.

Laing By Malou Prestado

and you can thank me... right about now. =D  You are all WELCOME!

sausage and pepper penne

papi arrived from manila today. And i am tired of making his favorite -fetuccine Alfredo, which he insists on calling Carbonara. I made this instead, as i had left over penne from my pasta primavera [which i cooked for the focolarine, i had them as dinner guests last night]. i bought hungarian and italian sausages from the deli and used feta, provolone and fontina, instead of the usual mozarella. of course i still topped it with parmesan. i also used canned peppers as i ran out of fresh ones.

now papi can't decide which one he likes better. =P

ingredients and procedure:
saute in olive oil:
sliced onions
chopped garlic
italian sausage - peeled and broken into small pieces
hungarian sausage - sliced
bell pepper - cut into strips
1 kalamata olive - chopped so unrecognizable, papi hates olives
sundried tomatoes -cut into strips

add tomato sauce
crumbled feta cheese [ i didn't add salt anymore cause the feta was salty enough]
freshly ground black pepper

simmer, the sauce should be thick and a bit oily, never watery so please don't add water.

meanwhile, drop in strips of fontina and provolone into a bowl of steaming hot penne cooked al dente. switch off fire and pour in simmering sauce and mix until pasta is well coated. sprinkle with freshly grated parmesan. enjoy with a glass or two [or three =P] of red wine.

p.s. i didn't put in measurements as you can use as much or as little as you want of everything. =D try making this if you like peppery pasta.