1/2
cup butter
2 teaspoons kalamansi
peel
1 cup grated cheese
1/3 cup finely chopped onions
6 kalamansi halves
1/4
teaspoon black pepper
3 tablespoons kalamansi juice
2 garlic cloves,
chopped
1 tablespoon chopped kinchay(celery)
1 box (8
ounces spaghetti)
4
cups vegemeat, sliced and lightly fried
How to cook Vegemeat
Spaghetti:
Heat 3 tablespoons butter in
a pan. Sauté onion and garlic until tender. Add kalamansi juice, kinchay,
kalamansi peel, pepper, bay leaf and 2 cups water; simmer until liquid is reduced
to about 1 cup.
Remove bay leaf.
Stir in vegemeat and heat thoroughly. Add remaining
butter; stir until melted. Cook spaghetti in boiling
salted water until tender yet firm, about 6 to 10 minutes; drain.
Pour sauce over spaghetti, sprinkle with cheese and serve
with kalamansi halves or lemon wedges. Yield: 6 to
8 servings.
