Tag: Arnold Gamboa

Spaghetti with Shrimp Pesto

Spaghetti in Shrimp Pesto, Photo by Arnold Gamboa

Spaghetti with Shrimp Pesto

 The above photo was taken by Arnold Gamboa, a former child matinee idol of the late 70s in the Philippines.
  • 500g Spaghetti (dried or fresh)
  • ½ lb shrimp/prawn, peeled, deveined and tailed off
  • ½ lemon, juiced
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, minced or chopped finely
  • 2 tbsp grated parmesan cheese


    Fresh Pesto Recipe


  • 50g pine nuts
  • 80g basil
  • 50g Parmesan
  • 150ml olive oil
  • 2 garlic cloves


    1. Heat a small frying pan over a low heat. Dry fry the pine nuts until golden.
    2. Put the pine nuts into a food processor together with the remaining ingredients and process until smooth.
    3. Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for a good couple of weeks.



    Bring a large pot of water to a boil. Add a pinch of salt and a teaspoon of olive oil and cook spaghetti according to the packet’s instruction.

    No 1 way:  Drain and arrange over a large serving plate as above photo. (then top with the pesto and shrimp)

    No 2 way is to return the pasta back into the pan, adding the pesto and 25g of parmesan. Toss well, then transfer to a serving plate and sprinkle with the rest of the Parmesan. Then arrange cooked shrimps on top.

    Concurrently, heat a saucepan, add the olive oil, minced garlic, shrimp and sprinkle with the lemon juice. Stir until shrimps are opaquely reddish.  This might take about 5 minutes.

    Once shrimp are fully cooked, add the pesto and stir well.  Use as topping for no 1 way.

    Serve immediately.

    PS  No1 or No2 only differs on how you want to present the dish, both taste the same. 🙂

Buko Pancit ala Arnold

Arnold Arnold Gamboa, was a teen -heartthrob of Philippines’ television and films in the 70s & early 80s.  He was still very popular when he just disappeared from the entertainment industry. However, he is still fondly remembered by his fans, like me.  I am so happy and very proud of him that he was able to live and lead a full life after the tumultuous stratospheric glitters of showbiz.

Arnold has gone to managing and troubleshooting first class hotels in the Philippines.  Part of the job is getting to sample the best cuisines these establishments have to offer thereby picking some cooking tips and tricks.

Below is a gourmet take on pancit, a Filipino noodle dish.  Arnold’s version completely replaces the noodles with long shreds of coconut.

buko pancit

Buko Pancit Photo by Arnold Gamboa

My specialty: Buko Pancit
Chef: Arnold Gamboa

5 coconut (pang salad po wag yung mala uhog kasi natutunaw pag niluto). Shiitake mushrooms (isang guhit) then cut the half into thin slices and the other half, chop them finely, carrots, chicharo, 1 kilo pork sliced dice size then marinate overnight with oyster sauce, sugar and pepper, 5 cloves of garlic and 5 onions finely chopped kasi i don’t use knorr or maggi cubes. So, sautee the onion and garlic under low fire then add the mushroom and the marinated pork.

If the pork has changed color, add all the veggies. Just let them all “get married and make love” under low fire so that they will absorb each and everyone’s flavor. Add salt, sugar and pepper according to taste. Konting sugar lang po. Then set it aside pag luto na.

Then on the same pan, mag sautee ulet ng garlic and onion and dump the coconut. Add salt and pepper. Cook for about 10 minutes under low fire again para mag asawa ang flavor. Then ayan na…arrange it na as shown in the picture or mix it 


Pecan Pie

Arnold Gamboa, Pecan Pie


  • 500g pack sweet shortcrust pastry
  • flour, for dusting
  • 75g butter, softened
  • 100g golden caster sugar
  • 175g golden syrup
  • 175g maple syrup
  • 3 eggs, beaten
  • ½ tsp vanilla extract
  • 300g pecan halves
  • double cream, whipped, to serve


  1. Roll out the pastry on a lightly floured surface and use to line a 23cm tart tin – keep any leftover pastry in case you need to fill any cracks after blind-baking. Prick the base with a fork and chill for 30 mins or until firm.
  2. Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return to the oven for 5-10 mins until the base is set and the pastry is golden. Leave to cool.
  3. Increase oven to 200C/190C fan/gas 6. Beat the butter and sugar together with an electric whisk until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, 1⁄4 tsp salt and the vanilla, then whisk until combined. Stir through the nuts and pour into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins – the pie should be golden brown but the filling should wobble a little in the centre when shaken. Leave to cool in the tin. You’ll probably need to run a knife down the side of the tin to release the pie. Serve with whipped cream.

Recipe from Good Food magazine, November 2013

Fruit: Makopa, Syzygium samarangense

Makopa as modelled by 70's Filipino teen-idol and one of globalgranary's favourites' Arnold Gamboa

Makopa as modelled by 70’s Filipino teen-idol and one of globalgranary’s favourites’ Arnold Gamboa

makopaMakopaSyzygium samarangense

The makopa comes in variety of names, depending on the country, mainly in Southeast Asia, it was growing in.

In the Philippines, the above fruit is called makopa, its English name is Malay rose apple.  The fruit is shaped like a small bell which turns pinkish red when ripe.

Makopa is eaten just like an apple or a pear where the skin is eaten as part of the fruit.  I have to admit that I find makopa rather bland.  It is neither sweet nor sour.  It is just like eating something for the sake of eating or having something to chew.  In other words, makopa is beautiful to look at but quite tasteless really.  Just my opinion, of course.  If you can get the fruit and happen to taste it, let me know if you find it delicious as opposed to how I feel about it.  LOL

Beef Kare-Kare

Beef Kare Kare at the Adarna Food & Culture Restaurant Photo by Arnold Gamboa

Beef Kare Kare at the Adarna Food & Culture Restaurant
Photo by Arnold Gamboa

Beef Kare-Kare

2 1/2 lbs Beef hocks (you can also use pork or oxtail)
6 tbsp peanut butter
1 bundle long beans or half a packet of string beans (cut 3″ length)
2 bundles bokchoy/pechany
2 cloves garlic (crushed)
1 medium onion (sliced)
1 tsp achuete powder for coloring
1 medium eggplant (cut into 6 pieces)
1 tbsp fish sauce
bagoong or shrimp paste

Cooking Method:

Boil the beef hock in plenty of water, until tender. Set aside. Reserve the broth.
In a wok, saute garlic and onion.
Add beef hocks and fish sauce. Cook for few minutes.
Add 2 1/2 cups of the beef broth, salt, achuete and peanut butter. Simmer for 5 mins.
Add the vegetables and cook until tender.
Season with salt to taste.
Kare-Kare is traditionally served with shrimp paste (bagoong) and eaten with boiled rice.


Philippines 2013 255 My husband loves siopao and so do I.  Peter used to order it at Chowking when we were in the Philippines.

He loves the asado siopao.  We can also get siopao here in London, actually in Golders Green where there is a Korean/Chinese/Filipino shop.

There was a time when we would not eat siopao in the Philippines.  It was rumoured then that the meat in the siopao were those of cats or dogs!!!

arnold siopao This is a photo of Arnold Gamboa, my teen-age self’s idol of the mid-70s. Arnold was one of the Apat Na Sikat (Famous Four) who used to sing, dance and act in television skits which sent young girls’ heart aflutter.  Those were the days my friends.

The siopao he is holding is the largest that I have ever seen. It must be  a family size one.

I found a good site and I thought I would share with you a very comprehensive recipe of siopao making.

Estimated cooking time: 3 hours and 30 minutes


Siopao Ingredients:

  • 6 cups flour
  • 1 package active dry yeast
  • 1 lb cubed pork loin or chicken thighs
  • 1 cup white sugar
  • 2 teaspoons cooking oil
  • 1 cup lukewarm water


  • 1/2 cup boiling water
  • 6 hard-boiled eggs
  • 2 green onions
  • 4 teaspoons light soy sauce
  • 4 teaspoons brown sugar
  • 4 teaspoons oyster sauce
  • 1 teaspoon cornstarch, dissolved in 2 t. water
  • 2 cloves garlic
  • 3 teaspoons salt
  • 6 teaspoons baking powder

Siopao Cooking Instructions:

  • Siopao Dough:

    • Mix flour, salt and baking powder in a medium bowl, set aside.
    • In another bowl dissolve yeast in lukewarm water then add 1 cup of the flour mixture.
    • Mix thoroughly.
    • Cover with a cloth and let rise 1 hour.
    • Meanwhile, dissolve the white sugar in the boiling water.
    • Stir well then let cool to lukewarm.
    • Pour into the yeast mixture, then add the rest of the prepared flour mixture.
    • Stir to blend well.
    • Grease a large bowl.
    • Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky.
    • Place ball into bowl, turn once and cover with a damp cloth.
    • Let rise 2 hours or until doubled.


  • Siopao Filling:

    • Saute the garlic and onions in a small amount of oil in a wok.
    • Add meat and stir fry for 1 minute or until meat is no longer pink.
    • Add soy sauce, oyster sauce and brown sugar.
    • Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.
    • Remove from heat and let cool.


  • How to make Siopao:

    • Punch down dough and knead on a floured board for 3 to 5 minutes.
    • Divide dough and roll each half into a 12.2 inch log.
    • Cut each into 12 pieces, making 24.
    • Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
    • Dust with flour if needed to prevent sticking.
    • Place 1 slice of egg into center of dough round, then 1 T. of filling with sauce.
    • Gather sides of round, pinch together and twist.
    • Place pinched side down on parchment paper and place in steamer.
    • Repeat until done.
    • Cover with a damp cloth and let rise for 1 hour.
    • Steam Siopao for 20 minutes.
    • You can freeze cooked Siopao, simply re-steam for 10 minutes.

Read more: http://www.pinoyrecipe.net/siopao-recipe-siopao-asado-and-siopao-bola-bola/#ixzz2LczpxH1E

Arnold “Notnot” Gamboa’s Chicken Pastel

Chicken Pastel by Arnold Gamboa

Chicken Pastel by Arnold Gamboa

This chicken pastel recipe is from my Facebook friend, Arnold Gamboa.  Yes folks, it is the Arnold Gamboa of the Apat na Sikat.

By his own admission,  apparently his recipe is so easy that he was almost embarrassed to post it, but it is just too  good not to share.  So here it is…..

Arnold “Notnot” Gamboa’s Chicken Pastel


1 kilo  chicken fillet, cut to bite-size pieces

1 tetra pack all purpose cream or Campbell Mushroom soup (or 1 medium size double cream)

5 cloves garlic, crushed

5 onion finely chopped

2 tbsp sugar

1 cup straw and champignon mushroom (or use baby mushroom) sliced

10 pack baby corn, cut in half lengthwise

2 medium carrots peeled and sliced

1 bell pepper, julliene

1 cup water chestnut, sliced

1 cup mange tout (chicharo)

Salt & pepper to taste

1 red bell pepper for garnish



Arnold admits to not using  Maggi or Knorr cubes in his cooking  because they are artificial.  Instead he saute 5 cloves of garlic and 5 onions, he adds the chicken and stir-fry until golden.  He adds the sugar.

He then  just dump a lot of straw and champignon mushrooms, baby corn, carrots, bell pepper sliced “julienne” style, water chestnuts and chicharo into the wok.

Then add the cream and turn down the heat and  let all the ingredients “get married and make love” so that they will absorb the flavor. Slow cooking po para absorb lahat ang flavor.

Add salt and pepper according to taste.

Then as a “finishing touch”, i chopped a few red bell pepper into tiny cubes and sprinkled it on top

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