Filipino Style Spaghetti Recipes

FILIPINO SPAGHETTI

The difference between Italian spaghetti and Filipino spaghetti is the addition of banana ketchup, which makes this a rather sweet dish. Oh, and I almost forgot the hot dogs!

Provided by DarKerRaven

Categories World Cuisine Recipes Asian Filipino

Time 55m

Yield 12

Number Of Ingredients 13

Filipino Spaghetti image

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef and pork; season with salt and pepper. Cook and stir until the meat has browned. Pour in the spaghetti sauce, banana ketchup, sugar, and water. Simmer until the sauce has thickened, about 15 minutes. Stir in hot dog slices and continue to cook until hot dogs are heated through. Serve over spaghetti with Cheddar cheese sprinkled on top.

Nutrition Facts : Calories 707.5 calories, Carbohydrate 82.9 g, Cholesterol 76.8 mg, Fat 27.4 g, Fiber 4.3 g, Protein 29.2 g, SaturatedFat 10 g, Sodium 1085.4 mg, Sugar 13.5 g

Ingredients

2 pounds spaghetti
1 tablespoon vegetable oil
1 head garlic, minced
1 onion, chopped
1 pound ground beef
1 pound ground pork
salt and pepper to taste
1 (26.5 ounce) can spaghetti sauce
1 (14 ounce) jar banana ketchup
¼ cup white sugar
½ cup water
1 pound hot dogs, sliced diagonally
½ cup shredded Cheddar cheese

FILIPINO STYLE SPAGHETTI

A much sweeter version of spaghetti. This is how I like to make mine. Sometimes I add sliced mushrooms and bell peppers, too. Note: In response to a question about the recipe; Filipino food does tend to be on the heavier side, but in an attempt to lighten this dish, you can omit the sugar, or use a sugar substitute, but the banana ketchup is necessary to sweeten the sauce. You can also use ground turkey instead of ground beef, for less fat.

Provided by cali_love

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

Filipino Style Spaghetti image

Steps:

Cook the noodles as per package direction. Drain and rinse. Set aside.
Slice the hot dogs on the bias (diagonally) and nuke them til cooked, about 1-2 minutes depending on your microwave.
Heat some oil. Saute garlic and onions. Then add in the meat. Cook till brown. Season with some salt and pepper.
Pour in the spaghetti sauce, banana ketchup, sugar, bay leaf and water.
Mix and let it simmer for about 10 minutes until it gets thick and red.
Add in the hot dogs last. Mix and just let the hot dogs heat through. Sauce is done!
Top the noodles with the warm sauce. Sprinkle with quick melt cheese!

Nutrition Facts : Calories 1060.8, Fat 43.4, SaturatedFat 15.5, Cholesterol 112.9, Sodium 1808.3, Carbohydrate 116.2, Fiber 5.6, Sugar 24, Protein 48

Ingredients

1 lb spaghetti noodles
26 ounces spaghetti sauce (I like Prego or Rinaldi brand)
12 ounces jufran banana ketchup (usually easy to find in the Asian grocery aisle)
1 lb ground beef or 1 lb ground turkey
6 hot dogs
4 garlic cloves, minced
2/3 cup onion, diced
1 cup carrot, diced into cubes
1/8 cup sugar (optional)
1 bay leaf
grated cheese, of your choice (anything that melts nicely)
olive oil, for cooking
water, for cooking pasta
salt and pepper, to taste

MAMA LORNA'S FILIPINO SPAGHETTI

In our three-child household, pasta nights are always a hit, but nothing hits a homerun like my mom's Filipino spaghetti. This delicious dish brings a nostalgic twist of my childhood to a classic pasta dish by introducing two classic Asian staples: banana ketchup and Chinese sausage. The sweetness of the ketchup and the candy-like sausage wheels complement the acidity of the tomatoes and the nuttiness of the cheese, creating an instant favorite for palates of all ages. I particularly enjoy cooking this dish with my 2-year-old daughter!

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Mama Lorna's Filipino Spaghetti image

Steps:

Bring 4 quarts of salted water to a rolling boil in a large stockpot and cook the pasta until tender but firm, about 9 minutes. Drain in a colander and toss with the olive oil to prevent sticking. Set aside to cool to room temperature.
Heat the bacon fat in a skillet over medium-high heat. Add the Chinese sausage and cook, stirring, until fragrant and brown, 3 to 5 minutes. Remove the sausage and reserve.
Saute the garlic and onions in the same skillet over medium-high heat until the onions are slightly browned, 3 to 5 minutes. Add the ground pork and cook until the meat is brown and any juice from the meat has evaporated, 6 to 8 minutes. Season with salt and pepper.
Add the tomato paste and continue to cook until the paste is slightly brown, 3 to 5 minutes. Add the tomato puree and banana ketchup. Stir to combine and blend the flavors. Reduce the heat to medium, cover and simmer, stirring occasionally, until slightly thickened like Bolognese, about 15 minutes.
Add the porcini powder and season with salt and pepper as needed. Stir in the reserved sausage. Pour the sauce over the pasta and finish with the Cheddar.

Ingredients

Kosher salt and freshly ground black pepper
1 pound chitarra or spaghetti noodles
1 tablespoon olive oil
2 tablespoons bacon fat
4 whole Chinese sausage, sliced in 1/2-inch wheels
4 cloves garlic, finely minced
1 small onion, finely diced
1 pound lean ground pork
1/2 cup tomato paste
3 cups tomato puree
1 cup banana ketchup
2 tablespoons porcini powder or dried mushroom powder
Shredded white Cheddar, for serving

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