TINAPA PASTA 500g pasta 2 pcs. small tinapa bangus 6 pcs. tomatoes, cut into chunks ½ cup shallots ¼ cup native garlic olive oil chili flakes atsuete powder pasta water

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Let's cook a snack dish, it can also be for dinner, it can also be for lunch that is perfect for the holy week.

This is Tinapa Pasta.

So it's what my friendships who have tasted this said when they were here when I was developing the recipe.

It's said that it's like an upgraded style of Palabok but trust me, it's easier to make.

So first, I'm boiling here some pasta water, a bit more boiling.

And I have here Tinapang Bangus.

Basically, you can use any Tinapa fish that you like.

It can be Tinapang Galunggong or whatever you have there.

Tinapang Tamban, it can also be.

I have Tinapang Bangus on my freezer.

So I'm just going to use the flesh.

I will just put it here on my pan.

It's still off flame.

Just be careful, remove the bones first.

The tinek.

That's why I'm doing this, okay?

Don't judge me that I'm wearing gloves.

It's going through the heat so that I can feel if there are bones.

You don't want the bones, you might not be able to eat it.

So I'm using 2 bangus simply because I want to be generous with the fish.

You may also use just one depending on your budget.

You want the smoky flavor of your Tinapa.

You can actually use the bottled Tinapa as well.

You may also use that but this one is more traditional.

Okay.

I won't include this anymore.

Oh! There's still meat inside.

I won't include this skin anymore, of course.

Because this is a bit hard.

And our pasta water is already boiling.

Of course, let's season it with salt.

Generously.

So when you say it here, it's like my salt, right?

Where did I buy this?

I also forgot that I bought this.

And let's boil some pasta.

Just half a kilo.

If you have visitor, just add more.

Packaging says 9 minutes.

I'm going to boil it for 8 minutes.

So it won't get soggy.

So what is the inspiration of this pasta other than it's holy week?

Let's put some usual things that we partner on our Tinapa.

Such as your tomatoes.

So I'm doing here chunks of tomatoes.

Then the fire is turned off, okay?

There's still no fire.

So I'm just slicing here tomatoes.

Just include the seeds first.

So there.

The usual things that we include on our Tinapa when we eat is tomatoes.

And I have here shallots.

This is what I bought on Baguio, just slice the shallots.

So that you can still feel it.

If it's too small, you won't be able to feel it.

The slicing is too small.

So this one, just slice it.

Okay.

Put it there.

And then I have here native garlic.

So there, I'm just gonna pound it.

I'm going to include the soft skin.

So that it would be tasty.

Just the soft one, okay?

The hard skin, just throw it already.

I bought this on Baguio market, of course I'm the one who is sad.

I hope that it won't get burned there.

And I hope that they can recover quickly which I'm sure.

That it would really recover quickly there

with the support of the local government.

And of course, with the continuous patronage of the locals and the tourists.

So we pray for your fast recovery that it would be fixed quickly.

That the operations would be back to normal there.

Okay and then you put this garlic.

So there, just that.

Include the skin, the soft skin because that will give you the nice flavor.

I will also put a bit of minced garlic.

So there.

So it's like you make a salad there.

And now, we are gonna put it on the grill.

But I will also put a bit of achuete powder.

This is achuete powder.

You put about 1 tbsp, okay?

I'm going to turn on the flame.

Just medium and I'm going to put olive oil.

What you are gonna do here is you are gonna saute all of them together.

For a few minutes.

So there.

So you just saute it, you just infuse it.

You will see how nice the color, it becomes orange.

You just avoid to crush the tinapa.

So you're just going to cook this mixture for around 5 minutes

until the flavor infuses.

You may also put a bit of black pepper.

So there.

My pasta is already cooked.

I will remove it.

And since I don't have a sink here in the garden,

I will just get pasta water which is very important.

And I have a sink here in the garden.

It's just a bit far.

So there.

There it is, right?

We still have a garden tour.

Oh! There's a cat!

I was surprised, my God!

Gosh!

So there.

So let's pour it.

So there.

Did you see it? There's even a watering can.

Come here.

Let's go back.

There it is, right?

How nice to cook in the garden.

It's already summer.

So there, you can see the plants.

So there, you just infuse it.

Oh! It smells so good.

If you want it spicy, you put it a bit of chili flakes.

Here in this house, we like everything spicy.

This is about 2 minutes more because we want the bottom to be toasted.

So for the topping, I will prepare the topping already.

I have salted egg here.

I'm just going to cut this into chunks.

Cubes.

So there.

You may also put it cheese.

If you want.

So it might be okay already.

So let's just add more.

It might be said that I'm stingy.

And let's also cut some tomatoes.

Just into chunks.

So you want your topping to be a bit...

Me, okay?

I want it to be a bit toasted.

And you also slice a bit of shallots.

Okay, let's see.

So there, it's already toasted a bit.

But of course, you don't want it to be burnt, okay?

Just toasted.

But not burnt.

Okay.

I'm ready to put my pasta.

Look at that.

Okay, let's put pasta water.

Oh my! So there.

It's so fancy.

Oh my! It even smells good.

Of course, let's taste it.

I will just taste the pasta because

for this kind of oil-based pasta,

you will taste it if the flavor really sticks to the pasta.

Oh my gosh!

It really sticks and pasta water is really important, okay?

So don't throw it away.

This is the type of pasta dish that if you know that,

if your husband will say to you or I don't have a husband yet.

Your boyfriend will say to you that

your wife, your mother-in-law is going to holy week with you.

Oh my!

You cook this.

Approved already.

My gosh!

You cook this or on your potluck, you will visit the church with your mother-in-law.

Oh my!

You take out, you bake this.

So there, let's plate it already.

There it is, right?

You also include your Le Creuset.

You also give your Le Creuset.

So there, like that.

Okay.

I will plate it already, okay?

Wait.

I am taking out the Tinapa.

Okay.

Let's turn off the flame because you don't want to overcook the noodles.

And then let's put our Pampabongga.

Salted eggs.

I will line it like that but it's not that tight because the pasta might get covered.

Tomatoes.

Shallots.

Shallots.

Of course, since this is a Holy Week special, we can't put Chicharon.

Well, it's up to you, okay?

It's up to you, I don't want to bother you.

Where will you be happy?

Spring onions.

Let's also put lemon wedges on the side

because of course, some people might be a bit suspicious.

Okay, remove the lemon seeds already, okay?

When you will put wedges and you just put it on the side.

That way, the pasta won't get soaked on the acid.

And then lastly, let's put toasted garlic.

Okay.

Now, I will just leave it on you if you want to put cheese.

If you want, it can be because actually, this is an oil-based pasta.

There is no problem.

The cheese will add creaminess, extra texture to the pasta but today,

I won't put it because I feel like it's already very fancy on its own.

Now, let's taste.

It's like this, you will mix it like that.

There it is, right?

You won't get all the toppings, you will mix it.

It's just like Paella, so that all the toppings are equally distributed.

Look at it, the pasta is really mixed.

For me, I don't like to put lemon because I want to really savor the pasta.

Divine.

It tastes like Sosh even though the ingredients that we use are all local.

The salted egg.

Brings this dish into the next level, another level.

And I like the color.

It's just because of the achuete.

So what are you waiting for?

Make this already.

This is perfect for the Holy Week, perfect for everyday, perfect to make us extra happy.

I'm going to see you all soon.