Vegemeat Spaghetti

1/2 cup butter 2 teaspoons kalamansi peel
1/3 cup finely chopped onions 1/4 teaspoon black pepper
2 garlic cloves, chopped 1 box (8 ounces) spaghetti
4 cups vegemeat,sliced and lightly fried 1 cup grated cheese
3 tablespoons kalamansi juice 6 kalamansi halves
1 tablespoon chopped kinchay


Heat 3 tablespoon butter in a pan. Saute 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 8 to 10 minutes; drain.
Pour sauce over spaghetti, sprinkle with cheese and serve with kalamansi halves or lemon wedges.
Yield: 6 to 8 servings.