Ria Elciario

3 weeks ago | epicurious.com | Ria Elciario

ArrowJump To RecipeSave RecipeSavePrintSisig is a popular pan-fried side dish or appetizer with an irresistibly crispy and chewy bite. Its origins lie in the use of excess meat from the commissaries of American military facilities in the Philippines, where Filipinos learned to be frugal and avoid food waste. In this plant-based version, using potato starch to coat the mushrooms is the key to achieving a super-crispy yet chewy texture.

1 month ago | yahoo.com | Ria Elciario

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. In most Filipino households, spaghetti carbonara looks a little different. Compared to the traditional Italian version made with eggs, Pecorino Romano, and guanciale, Filipino-style carbonara uses cream, mushrooms, and bacon. You can think of it almost as a hybrid of fettuccine Alfredo and traditional carbonara — but with mushrooms.

1 month ago | thekitchn.com | Ria Elciario

RecipesMain DishesPasta & NoodlesBe the first to leave a review!Credit: Photo: Alex Lepe; Food Styling: Brett RegotThink of it as a mash-up of fettuccine Alfredo and carbonara — but with mushrooms. Serves4 to 6Prep12 minutesCook17 minutesJump to RecipeSave this recipe to your Recipe Box — and keep everything you want to cook in one place!Jump to RecipeWe independently select these products—if you buy from one of our links, we may earn a commission.

1 month ago | yahoo.com | Ria Elciario

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. When I was growing up, my mom often stocked up on cans of Campbell’s cream of mushroom soup and boxes of spaghetti to make Filipino-style carbonara. I always thought it was a fancy meal. Creamy pasta with crispy bacon bits on top was a big change from eating rice, so it always felt special.

1 month ago | yahoo.com | Ria Elciario

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. When I was growing up, my mom often stocked up on cans of Campbell’s cream of mushroom soup and boxes of spaghetti to make Filipino-style carbonara. I always thought it was a fancy meal. Creamy pasta with crispy bacon bits on top was a big change from eating rice, so it always felt special.