Spaghetti with malunggay pesto, pork tapa and egg

Spaghetti with malunggay pesto, pork tapa and egg

During the Apicius Culinary School Cook-off, one of the entries that really impressed me was the tapalog or rustic beef pasta with malunggay pesto on toast by Jose Lorenzo Manalo because I loved how the concept of fusion was interpreted. Unfortunately, the beef was tough so the dish did not land on the top three.

This is my interpretation of the dish. Instead of malunggay pesto on toast, I tossed the cooked pasta with malunggay pesto to make sure that the noodles wouldn’t end up being underseasoned. And, instead of hiding the meat between the noodles and the egg, I dropped the meat casually letting the pieces fall in a cascade on one side of the noodles. And, for an added Asian twist, the egg was topped with toasted garlic and drizzled with Sriracha.

Recipe: Spaghetti with malunggay pesto, pork tapa and egg



  1. Cook the spaghetti in salted water.
  2. While the spaghetti cooks, blanch the malunggay leaves for a minute then drain well. Chop — finely or coarsely, that’s up to you.
  3. In a bowl, stir together the chopped malunggay, garlic and enough olive oil to make a a thin paste. Drizzle in kalamansi juice and season with salt and pepper.
  4. Fry the tapa and the egg.
  5. Drain the pasta and toss with the malunggay pesto.
  6. Twirl the pasta on two plates (a kitchen tong is useful for this job).
  7. Spoon the tapa on one side of the pasta, letting the meat fall where they will.
  8. Top the pasta and meat with egg. Sprinkle with toasted garlic bits. Drizzle with Sriracha. Serve.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s), including cooking time for tapa and egg

Number of servings (yield): 2 Spaghetti with malunggay pesto, pork tapa and egg

Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

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9 Responses

  1. aiko says:

    ..would love to try this. :)
    Ms. connie, could you help me with the Christmas cookie series: Chocolate crinkles, couldn’t open the page. It says the page isn’t redirecting properly. :( thanks..

  2. Thank you so much for featuring again one of my student in Apicius Culinary Arts, c u sonne mam connie :-) ciao

  3. u8mypinkcookies says:

    wow! Nice and healthy dish! :D

  4. alloweira says:

    How do you make pesto?
    Tried chicken adobo with hard boiled eggs. Adobo was great! Unfortunately I couldn’t achieve marble-lized look on the eggs. Have tried 3x but no success. What did I do wrong?

  5. Sharon O says:

    Tapa + Pinoy pasta. MMMMM! Is this as scrumptious as it looks? I’m inhaling the screen :-)

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