Friday, October 2, 2009
Creamy White Sauce Spaghetti with Bangus
1 kilo spaghetti (cooked according to package directions)
1/2 cup vegetable oil
5 cloves chopped garlic
3 chopped onions
4 fish bouillon cubes
500 grams bangus fillet, steamed and coarsely flaked
2 cups mushrooms
2 teaspoons dried thyme leaves
2 teaspoons dried basil leaves
500 milliliters all-purpose cream
387 milliliters evaporated milk
1 bar quick melt cheese, cubed,
bacon, chopped and fried (optional)
For the pasta:
Bring five liters of water to a rolling boil, adding one tablespoon of cooking oil and one tablespoon of salt.
Add 400 grams of spaghetti in the water.
Stir occasionally to prevent the pasta from sticking.
Cook uncovered for 11 to 13 minutes. It should be al dente, which is soft but with a slight resistance in the center. Do not overcook. Rinse cooked spaghetti quickly in tap water, drain, and stir in a little butter or margarine.
For the sauce:
Saute garlic and onion.
Add fish bouillon and stir until thoroughly dissolved.
Add the bangus fillet and mushroom. Cook until half-done.
Add dried thyme and basil leaves, then stir for one minute.
Add the cream, evaporated milk, and cheese afterwards.
Mix until the cheese completely dissolves.
Add sauce to cooked pasta and top it with crispy bacon bits, if desired.