FILIPINO STYLE SPAGHETTI

Submitted by: Group 1 – SIKATUNA

Prep Time: 10 mins Ready In: 30 mins

Cook Time: 20 mins Servings: 8

INGREDIENTS:
1 pack ROYAL Spaghetti 400g 160g Holiday Corned Beef

2 tbsp oil 1 pack ROYAL Filipino Style Spaghetti

2 tsp garlic minced Sauce 900g

2 tbsp red onions, chopped grated cheese for toppings

160g Holiday Corned Beef salt and pepper to taste (optional)

DIRECTIONS:
1. Cook ROYAL Spaghetti according to package directions. Drain out and set
aside.
2. In pre-heated pan, sauté garlic and onions in oil. Add the corned beef and
cook for 5 minutes or until cooked.
3. Pour in ROYAL Filipino Style Spaghetti Sauce and simmer for 5 minutes,
uncovered. Stir occasionally, season with salt and pepper if needed.
4. Pour sauce over cooked spaghetti and top with grated cheese
PECHAY IN GARLIC SAUCE

Submitted by: Group 1 – SIKATUNA

Prep Time: 10 mins Ready In: 25 mins

Cook Time: 15 mins Servings: 4

INGREDIENTS:
1 lb pechay 1 tablespoon brown sugar

2 teaspoon ginger grated ¼ cup water

2 cloves garlic minced 1 tablespoon sesame oil

1 tablespoon oyster sauce 1 tablespoon vegetable oil

1 tablespoon soy sauce

DIRECTIONS:
1. Combine soy sauce, water, garlic, ginger, oyster sauce, sugar and mix well.
Set aside.
2. Heat a wok or frying pan then put-in the cooking oil.
3. When the cooking oil is hot enough, pour-in the sesame oil.
4. Stir fry the pechay. Put the stalks first and stir fry for about 2 minutes
then add the leaves and stir fry for 2 to 4 minutes.
5. Turn off the heat and transfer the cooked petchay in a serving plate.
6. Heat the wok or frying pan then pour-in the sauce mixture. Cook for
about 2 minutes or until the sauce thickens.
7. Turn off heat then top the sauce over the petchay.
8. Serve. Share and enjoy!