Recipes for Lent: Calamansi And Tuyo Pasta

Evening ladies! This is the mom in me blogging right now. :)

I'm a big fan of Chef Bruce and his restaurants. Whenever Dennis and I are in Galleria, we make it a point to have a meal at Hyphy's or Lutong Hinirang. We've never been disappointed. Not once. I had lunch in Lutong Hinirang again recently with Ana and I ordered their Calamansi and Tuyo Pasta. It was so good that I havent stopped thinking about it since then.

Being Lent, and as well as to satisfy my cravings, I decided to give it a try at home, which I took 2 haphazard twitpics of :

I got some responses saying, looks good, yummy and the like plus there were a couple asking for the recipe so I decided to make a quick post on it. I'm sure a lot of us are currently challenged as to which "Lent Appropriate" meals to serve to our family so I thought it wouldn't hurt to post this. 

It's very easy to make and you probably have all these ingredients lying around your kitchen at all times.

What You Need:

(good for  2-3 big eaters)

•  about a 3rd of a 500 gm pack of Pasta - Linguine, Spaghetti or whatever you have
• 1 head of garlic crushed and chopped or 2 heads of native garlic (that's what I used)
• 4-6 pieces of tuyo ( I used 6 cause I love tuyo)
• olive oil a substantial amount
• grated queso de bola
• salt
• 3-4 calamansi

*For International Readers - Tuyo is a Filipino delicacy that is similar to Anchovies, only slightly bigger, while Calamansi is our local lemon.

Procedure:

• Take off the head and skin/scales of the tuyo.
• Fry on low heat with olive oil (low heat so the tuyo has the chance of flavoring the oil without burning)
• Remove tuyo from pan, take out spine (you don't have to, I just don't like it) and roughly chop it
• Saute garlic in same pan, add cooked noodles, mix, add juice of calamansi,salt, mix, put cooked tuyo back in pan, turn off heat, mix some more.
• Serve with grated queso de bola cheese.

Enjoy! Hope you like!

WIN Statement Necklaces from ChickFlick

WIN Accessories from Envy

*I am not affiliated with Chef Bruce Lim or any of his restaurants. This is just my take on his dish, no guarantee that it is exactly alike.