Wednesday, April 21, 2010

Egg Noodles in Sweet & Spicy Tomato Sauce


I was getting hungry this morning because I only ate a cup of champorado for breakfast.  I’m not exactly a fan of chocolate-flavored rice, and that meager portion would normally burn in my voracious stomach within minutes.  I was talking to Glen and he suggested spaghetti… But who said you have to adhere to a recipe to get satisfied.  As Chef Michael Smith at Food Network would say: “My recipe?  Cooking, without a recipe!”  So I came up with a simple, yet satisfying dish to help satisfy my craving, but fast enough to give instant gratification.  So, this “recipe” will be good for one person who has such an appetite as I do, but it can be good enough for 2.


Ingredients:
3 globes of egg noodles
1 small pouch of Filipino-Style tomato sauce
¼ cup water
1 tablespoon of oil
2 cloves of garlic, finely minced
½ of a small white onion, minced
½ beef cube
¼ tsp pepper, to make things spicy
1/8 to ¼ tsp each of dried oregano and basil – now, as for people who do not like herbs in their sauce like Libao, Libao, Libao, these can either be adjusted or omitted. 

In a small sauce pan that can be covered, heat your oil.  Sauté first the onions.  Yes, the onions, for you will need some time to make them soft and translucent.  And that time will be enough to burn your garlic if you put it first.  So sauté your onions first for a minute and then add your garlic.  Keep going until you smell the garlic and then add your beef cubes.  Keep stirring until the cube dissolves in the oil.  Add in your tomato sauce, oregano, basil, and pepper.  Mix then add water.  Stir for a few seconds and then cover. 

As you are simmering your tomato sauce, boil 3 cups of water in a sauce pot.  Once the water boils, add a touch of salt and cook your noodles.  Let the water come to a boil, and keep it that way.  You only need 2-3 minutes to cook egg noodles.  If you lower the flame to simmer, the noodles will clump together, creating a soggy, unappetizing mess.  By the time your noodles are done, your sauce will probably be ready.  Drain the noodles, wash, and place on a plate

The key to a perfect sauce is to let it simmer in a low flame for more than 15-30 minutes.  1 hour will definitely be best.  This will be enough to blend all the favors together, mellow the sharp flavor of the herbs, and soften the taste of the tomato.  If you are keen enough, you will see that your tomato will go from bright red to deep red in color.  This will mean that your tomato sauce is ready.

Pour the sauce on the noodles, and enjoy.



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