Buhayin ang pasta ng French Baker
Posted by: Fats in: Takaw at Sursur!Last week, my mom came home with a take-away from the French Baker, fettuccini carbonara (with carrots, yellow corn kernels, onion and potato slices). Actually, okay naman sya, since my mom and aunt have taken it home a few times already, and they seem to like it. Pero for me, it’s bland and medyo dry. Kasi, I really like savory tasty food. I don’t like sweets and bland at all (kaya nangangayayat ako nang husto kapag bumibisita sa Europe).
Anyway, para buhayin yung naghihingalong pasta ng French Baker, ganito ang ginawa ko.
Put oil in a pan over medium heat, get some small dried shrimps and fry until smelly (I know, for some people mabaho ito!) Put the lifeless pasta in, and then add some milk. For more taste, lagyan ng ginisa mix. If you don’t like ginisa mix and msg, you can use grated cheese.
Dried shrimp (hibe) is one of those ingredients that just have to be in the kitchen for me. I just love the taste, the smell 
and the versatility. And, now I remember, the idea to use dried shrimp in pasta was actually inspired by a noodle dish that I tried at Oody’s Thai Food (yung street food version ah). Sabagay, this is a bit like putting anchovies in pasta rin.
Yan! Buhay ang walang ka-buhay-buhay! And my mom and aunt liked it. 
