Lumpiang Ubod (Fresh Spring Roll - Palm Heart)

If you love vegetables with a little meat in it, then Lumpiang Ubod (Fresh Spring Roll - Palm Heart) is for you. With all those fried meat and fatty foods that we had during the holiday season, let's have a healthy one at the table this time.   Here it is:

Ingredients:

1. 2 teaspoon cooking oil
2. 1 medium sized onion, chopped
3. 1 teaspoon garlic, minced
4. 1 cup chicken meat, shredded
5. 1/2 cup shrimp, devained (optional)
6. 2 cups ubod (palm heart), julienned
7. 1 teaspoon black pepper, ground
8. 2 teaspoons salt (or patis/fish seasoning) 
9. balat ng lumpia (spring roll/egg roll wrappers)
10. lettuce leaves

     For the sauce:

1. 1 cup brown sugar
2. 3 teaspoons soy sauce
3. 2 1/2 cups water
4. 1  teaspoon salt
5. 3 tablespoons cornstarch (dissolved in 1/2 cup water)
6. 3 tablespoons crushed peanuts (or crunchy peanut butter)
7. black pepper, ground (to taste)

Cooking Procedure:

1. Pour the cooking oil in a medium heat pan.
2. Saute the garlic and onion.
3. Add the shredded chicken and stir until golden brown.
4. Season with salt (or patis/fish seasoning)
5. Add shrimp and saute for 2 minutes.
6. Add the ubod and stir occassionally until it is tender.
7. Set aside to cool down before wrapping it.

     For the sauce: 

1. In a pot, mix the sugar, soy sauce, water, salt, crushed peanut (crunchy peanut butter) and bring to a boil.
2. Add the cornstarch mixture.
3. Stir constantly until it thickens.
4. Season with ground black pepper to taste.

In a tray or big plate, lay one piece of egg roll wrapper.   Place one lettuce leaf at the left of center of the wrapper.   Place 2 tablespoons of the sauted vegetable in the middle of the lettuce leaves.   Take the lower portion of the wrapper and join it at the top portion of the wrapper giving a half circle appearance.   Fold the right side towards the middle and roll it.   Serve with sauce.

I hope you love it... enjoy!

Image source:

shaena1223

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Escabecheng Isda (Sweet and Sour Fish)

We had Escabecheng Isda (fish in sweet and sour sauce) last night.   This is what I am sharing with you now. 

Ingredients:

1. 2 pieces medium sized fish (approx. 1/2 kilo)
2. 2 pieces medium sized onions, thinly sliced
3. 2 cloves garlic, julienned
4. 1 thumb-sized ginger, julienned
5. 1 small carrot, julienned
6. 1 red bell pepper, julienned
7. 1 cup vinegar
8. 1/2 cup water
9. 2 tablespoon cornstarch dissolved in a little water
10. 3 table spoon tomato sauce
11. salt to taste
12. sugar to taste

Cooking Procedure:

1. After cleaning the fish, rub some salt and let it stand for 15 minutes.
2. Fry the fish and set aside.
3. In a small bowl, mix the salt, sugar, water, tomato paste and vinegar. 
4. Saute the ginger, garlic and onion.
5. Add the vinegar mixture.   Do not mix until it is boils.
6. Add the fried fish.
7. Add the cornstarch mixture.   
8. Add the red bell pepper and carrots.   
9. Adjust the salt and sugar to taste.   Cover.
10. Cook for 5 more minutes and serve with rice.

You can use your favorite fish for this recipe like:  Lapu-lapu, Dalagang bukid (lapad), Tilapia, Talakitok, Maya-maya, Hasa-hasa, Tanigue or fish fillet.   Happy cooking and enjoy your Escabecheng Isda.

Image Source:
 trailhead_bucket

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Laing (Taro Leaves in Coconut Milk)

Laing is one of Bicol's well-known and sumptuous dish among the locals.   Bicolanos' version of Laing is very spicy and you can tell by the presence of several pieces of cayenne peppers (siling labuyo) in the dish.
Ingredients:

1. 1 pack 70 grams shredded dried gabi (taro) leaves
2. 1 cup coconut cream (kakang-gata)
3. 2 cups coconut milk
4. 1/2 cup shredded dried bakalaw meat or (codfish meat)
5. 1 thumb-size fresh ginger
6. 1 small minced onion
7. 5 cloves minced garlic
8. 2-3 pieces cayenne pepper (siling labuyo)
9. salt to taste

Cooking Procedure:

1. Put the saucepan in medium heat.
2. Add the coconut milk and let it simmer.
3. Add ginger, garlic and onion.   Simmer for 2 minutes.   Stir constantly to avoid curding.
4. Add fish.  Simmer until fish is nearly cooked.
5. Add taro leaves.   Stir to make sure the coconut milk is absorbed by the taro leaves.
6. Cover and let it simmer for 5 minutes.
7. Add the coconut cream (kakang-gata).
8. Let it simmer again until the coconut cream is absorbed by the taro leaves.
9. Add the cayenne peppers (siling labuyo).
10. Cook until the leaves are soft but not soggy.
11. Season with salt according to taste.

Image Source:
astoderalf

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Salsang Itlog (Egg Sauce)

This salsang itlog (egg sauce) is recommended for steamed fish or vegetables that has less salt or seasonings.

Ingredients:

1. 1 cup evaporated milk
2. 2 eggs
3. 2 tablespoon flour
4. 2 tablespoon butter
5. pinch or salt
6. pinch of ground white pepper

Cooking Procedure:

1. Boil the eggs.
2. Cut into small pieces.   Set aside.
3. In a bowl, mix together the flour, salt and ground pepper.  Set aside.
4. In a sauce pan, melt the butter in a low heat.  Stir constantly.
5. Add the flour mix.  Stir until the flour mix turn to liquid.
6. Slowly add the milk and continue stirring.
7. Add the eggs.
8. Continue mixing for 5 minutes before serving.

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Buko Salad or Buco Salad (Young Coconut Salad) - 1

Buko Salad has always been a part of Filipino tables during birthdays or feasts.   Coconuts are very abundant in the Philippines and you can always find them at supermarket or wet market or from farmers selling their harvests by cart plying in the streets.

Here is the recipe for Buco Salad:

Ingredients:

1. 4 buko
2. 1 can condensed milk (big)
3. 1 can pineapple chunks (medium)
4. 2 egg yolks
5. 1/4 cups grated cheddar cheese (grated cheese ball if available)

How to Prepare:

1. Shred the buko.   Make sure that the young coconut is not too soft nor hard.   Set aside in a big bowl.
2. In another bowl, beat the egg yolks until it is frothy.
3. Mix the beaten yolks to the condensed milk.
4. Mix the pineapple to the buko.
5. Add the egg and milk mixture to the buko and pineapple.
6. Chill before serving.

Enjoy this delicious buko (buco) salad.   Happy eating!

Image source:  daljeri

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Ukoy or Okoy (Shrimp Fried Patties)

I felt an instant craving for ukoy or okoy (shrimp fried patties) as others would call it.   It was raining yesterday afternoon when the thought of that food came to mind.      As far as I remember, none sells this to nearby eateries.   I waited for the rain to stop and went to the nearest wet market to buy the items I need.   Luckily, I got the basic ingredients to make them.   So, here it goes.

Ingredients:

1. 1/4 kilo mongo spouts or toge
2. 1/4 kilo shrimp or small prawns ( shelled)
3. 1 onion sliced
4. 1/2 stalk shallots or some stalks of onion leaves
5. 1/2 cup cornstarch
6. 1/4 cup water
7. 1 egg
8. 1 small square block of tofu or tokwa (optional)
9. 1/2 teaspoon of salt
10. 1 cup cooking oil for frying
11. 4 tablespoon vinegar
12. 1 tablespoon soy sauce
13. 3 cloves chopped garlic
14. 1 piece chopped fresh cayenne or bird pepper (siling labuyo)

Cooking Procedure:

1. Beat the egg in a deep bowl.
2. Mix the cornstarch, salt and water.
3. Then add the mongo sprouts (toge), onion, shallots and tofu and mix well.
4. Heat a deep frying pan and pour the cooking oil.
5. When the pan is already hot, place the mixture (about 3 1/2 inch in diameter and 1/2 inch thick).
6. Flatten and topped with 2-3 pieces of shrimp.
7. Cook both sides until golden brown.

Dipping Sauce:

Mix the vinegar, soy sauce, chopped red chili and garlic.   Adjust accordingly depending on your taste.

Have fun cooking Ukoy or okoy as much as I had.  Enjoy and happy eating!

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Kamoteng-kahoy (Cassava Cake)

Cassava cake or kamoteng-kahoy in Tagalog has long been a favorite of Filipinos during snack time or as a dessert.

Ingredients:

1. 2 cups grated cassava
2. 1 1/2 cup coconut cream
3. 2 beaten eggs
4. 1/2 cup pineapple juice
5. 1 cup condensed milk
6. 1 cup macapuno strings (optional)
7. 1/2 cup condensed milk (for topping)
8. 1 1/2 cup grated cheese (for topping)

Cooking Procedure:

1. Mix cassava, coconut milk, eggs, pineapple juice, milk and macapuno strings in a big bowl.
2. Transfer the mixture in a square pan.
3. Bake it at 350 degrees Fahrenheit oven for 45 minutes.
4. Add 1/2 cup condensed milk on top.
5. Sprinkle the grated cheese on top.
6. Bake for another 5-10 minutes or until the top is golden brown.

Enjoy this delicious cassava cake!

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Sopas na Itlog (Egg Drop Soup)

Sopas na itlog or egg drop soup is just perfect during cold or rainy days. Definitely one of the easiest to prepare and not time consuming. Here is the recipe:

Ingredients:

1. 2 eggs

2. 1 cup evaporated milk

3. 1 medium sized onion

4. 3 cloves minced garlic

5. 2 cups chicken broth or pork broth

6. fish seasoning or salt to taste

Cooking Procedure:

1. Saute the garlic and onion.

2. Add the chicken or pork broth. Bring to boil.

3. Lower the heat then add the evaporated milk.

4. Beat the egg.

5. Using a small strainer, position it at about 8-10 inches above the soup. Pour the beaten egg to the boiling soup. Move the strainer back and forth so that the egg will drip like a miki noodle or thread-like. Don't mix until the eggs solidify.

6. Serve hot.

Happy cooking and enjoy your sopas or egg soup.

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Ginataang Ampalaya (Bitter Melon with Coconut Milk)

Ampalaya or Bitter melon has long been known to be a nutritious vegetable and a good source of iron. So, if you are diabetic, bitter melon is good to include in your regular diet because it is a good supplement in maintaining your normal sugar level. Here is the procedure for cooking Ginataang Ampalaya (Bitter Melon in Coconut Milk).

Ingredients:

1. 4 medium sized ampalaya (bitter melon) sliced 1/2 inch thick diagonally
2. 1 cup coconut milk
3. 1 cup coconut cream
4. 200 grams diced pork (dried fish or dried shrimp can be used instead)
5. 2 pcs green finger pepper (siling berde pangsigang)
6. 1 medium sized onion
7. 2 cloves of garlic
8. 1/2 inch crushed ginger
9. 2 tablespoon shrimp paste
10. 2 pcs. cayenne or bird pepper if you want it spicy (siling labuyo) cut in half (optional)
a pinch of salt to taste

Cooking procedure:

1. Put the frying pan in a medium heat. Tenderize the pork in a small amount of water.
2. Remove the excess water.
3. Pour the coconut milk in the pan.
4. Add the pork, shrimp paste, garlic, ginger, onion, green finger pepper and fresh cayenne (siling labuyo).
5. Constantly stir to avoid turning oily.
6. Once boiling, add the ampalaya (bitter melon).
7. Cover but refrain from stirring to avoid the bitter taste.
8. Add the coconut cream.
9. Let the coconut cream absorb by the ampalaya (bitter melon).
10. Once nearly dry, season with salt.

Enjoy cooking your Ginataang Ampalaya (Bitter Melon in Coconut Milk). Happy eating!

Cooking Tip:

10 minutes before cooking time, soak the sliced ampalaya in water with salt. Afterwards, rinse with tap water. This will lessen the bitter taste of ampalaya.

Note: Ampalaya is also known as Bitter gourd; Charantia;

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Longganisa (Filipino sausage)

Longganisa, the filipino sausage comes in various flavors, colors and sizes depending on the region or ingredients. Usually, this food is eaten at breakfast time together with eggs, fried rice, tomatoes or vinegar and hot choco or coffee.   Here is the procedure on how to make Longganisa (Filipino sausage).

Ingredients:

1. 1 kilo ground pork

2. 300 grams diced pork (fatty portion)

3. 2/3 cups soy sauce

4. 3 tablespoon salt

5. 1 cup brown sugar

6. 1 tablespoon ground black pepper

7. 2 tablespoon minced onion

8. 2 tablespoon worcestershire sauce (optional)

9. 1 teaspoon paprika

10. sausage casings (if unavailable, substitute with plastic casings cut to desired length or have it just like a patty)

Dipping Sauce:

1. 2 cloves of crushed garlic

2. 2 tablespoon vinegar

3. a pinch of salt

4. fresh cayenne or bird pepper (siling labuyo) optional

How to Prepare:

Put the pork in a bowl. Add all the remaining ingredients and mix well. Let it stand for about 2-3 hours in the refrigerator. Afterwards, put the mixture in the casings and tie up according to desired sizes. For a more flavorful taste, let it cure for 2 days.

For the dipping sauce, mix all the ingredients and adjust to own taste.

Cooking procedure:

Turn the stove in medium fire. Put the desired number of longganisa in a frying pan and add 1/3 cup of water. Let it simmer and mix from time to time until the water evaporates. Add 1 tablespoon of oil and let it fry until brown. Serve.

Happy cooking and enjoy this Longganisa (Filipino sausage)!

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Batute - Palaka (Stuffed Frog)

Batute (Stuffed Frog) is one of the many exotic and popular food the Kapampangans are known for. It is being served as specialty dish in some Pampanga restaurants. Want to try this recipe?

Ingredients:

1. 8 big edible frogs (palakang bukid)

2. 1/4 kilos ground pork

3. 3 cloves of minced garlic

4. 1/2 teaspoon salt (for pork stuffing)

5. 1 tablespoon vinegar (for pork stuffing)

6. 1/2 teaspoon ground pepper (for pork stuffing)

7. 1 teaspoon of salt (for marinade)

8. 4 tablespoon of vinegar (for marinade)

9. 1 teaspoon ground pepper (for marinade)

10. 1 1/2 teaspoon brown sugar (for marinade)

Cooking Procedure:

1. In a bowl, combine the ground pork, minced garlic, salt, vinegar and ground pepper. Set aside.

2. Clean the frog and remove the skin, head and cut the belly to remove the intestines.

3. Use the ground pork mixture as belly stuffings. Sew to prevent the stuffings from spilling out.

4. Mix the marinating mixture: salt, vinegar, ground pepper and brown sugar.

5. Pour into the stuffed frogs.

6. Let it stand for 30 minutes.

7. The let it sund-dried for another 30 minutes.

8. Deep fry until golden brown.

Serve with fried rice or steamed plain rice.

Image Source:
TIPT544

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Bakalaw (Shredded Codfish with Bell Pepper)

Since bakalaw or codfish is one of the many fish available in the local market, let us try Bakalaw (shredded codfish with bell pepper.

Ingredients:

1. 1 kilo bakalaw (codfish)

2. 1 cup garbanzos (cooked)

3. 4 medium sized potatoes (cut in cubes)

4. 5 pieces thinly sliced tomatoes (or 1 can tomato sauce)

5. 2 red bell pepper - julienned (or 1 can pimientos)

6. 2 large thinly sliced onions

7. 3 cloves minced garlic

8. 1 tablespoon flour (dissolve in water)

9. 4 tablespoon olive oil (cooking oil, if not available)

10. ground pepper to taste

11. 1 teaspoon annato oil (as food color)

12. 1 cup water

Cooking Procedure:

1. Steam the bakalaw and shred the fish meat into pieces. Set aside.
2. Stir fry the potatoes. Set aside
3. Saute the garlic, onion and tomatoes. Stir until the tomatoes become soft.
4. Put the red bell pepper.
5. Put the annato oil.
6. Pour 1/2 cup water. Bring to boil.
7. Put the garbanzos, potatoes and the bakalaw (codfish).
8. Pour the remaining 1/2 cup water and follow with the dissolved flour.
9. Stir constantly until the sauce thickens.
10. Season with ground pepper.
11. Remove from fire once the potatoes are cooked.

Serve hot with boiled rice.

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Sinangag sa Bawang (Garlic Fried Rice)

Sinangag sa bawang has always been a part of every Filipino table. Most especially so during breakfast time when there is left-over rice from yesterday's lunch or last night's dinner. So, wear your apron and let's cook Garlic fried rice.

Ingredients:

1.   2 cups left over rice (cold)
2.   1 tablespoon cooking oil (olive oil, if available)
3.   2 cloves minced garlic
4.   1 teaspoon salt

Cooking Procedure:

1. Before mashing the left-over rice, damp your hand to avoid the stickiness.
2. Set the fire in medium heat and put the cooking oil in the frying pan.
3. Put the garlic and mix until golden brown.
4. Follow the mashed rice and stir constantly to blend the oil to rice.
5. Season with salt and mix for 5-10 minutes.

Happy cooking Garlic Fried Rice (Sinangag sa Bawang). Enjoy!

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Ginataang Mais (Corn Kernels with Coconut Milk)

Ginataan na mais or Ginataang Mais is one of the typical Filipino merienda (snack) food. It's now even available in those "instant" snack items in cups, wherein you will just pour hot water and presto! after 2 minutes you will have it ready. But of course, home cooking is still the best. If you want to try cooking it, here is the recipe.

Ingredients:


1 cup whole corn kernels, drained
1/2 cup malagkit (glutenous rice)
3 cups coconut milk*
1 cup water**
1 cup coconut cream*
white sugar to taste
pandan leaves - optional (to add fragrance)

Note:

* If fresh coconut is used, get 1 cup from the 1st compress (kakang-gata)

**If fresh coconut is used, get 4 cups from the second compress and disregard the 1 cup water

Procedure in cooking:

1. In a cooking pot, wash the malagkit or glutenous rice. Drain.
2. Pour the coconut milk and water and bring to a boil in medium heat.
3. Stir occasionally until half cooked to avoid sticking at the bottom of the pot.
4. Add the corn kernels and continue stirring occasionally until cooked.
5. Add sugar to taste.
6. Add the coconut cream (kakang-gata) then simmer for 2 minutes.
7. Serve hot.

Suggest to serve this during cold or rainy days. Happy cooking and enjoy eating your Ginataang Mais!

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Adobong Baboy at Manok (Pork and Chicken in Soy Sauce and Vinegar)

Adobo is one of the many popular Filipino food. So popular that even non-Filipinos appreciate this dish. Delicious and easy to prepare. Here is the recipe for cooking one of the variant of adobo... the Adobong Manok at Baboy (Pork and Chicken in Soy Sauce).

Ingredients:

• 1/2 kilo chicken
• 1/2 kilo pork
• 100 grams liver (optional)
• 8 cloves of crushed garlic
• 1 piece bay leaf
• 10 pcs peppercorns
• 1/2 teaspoon ground pepper
• 1 1/2 tablespoons vinegar
• 3 tablespoon soy sauce
• 1/2 cup water
• 3 pieces medium sized potatoes (quartered)
• 3 hardboiled eggs (optional)
• 4 tablespoons cooking oil

Cooking procedure:

1. In a medium heat, put the oil in a cooking pot.
2. Stir fry the garlic until golden brown.
3. Add the pork and chicken.
4. Stir fry until golden brown.
5. Add soy sauce, water, bay leaf, peppercorns and ground pepper.
6. Let it simmer until the pork and chicken are tender.
7. Then add the liver and potatoes.
8. When the potatoes are already cooked, add the vinegar and let it simmer for 5 more minutes.
9. Add the hard boiled eggs and after 3 minutes, it's done.

Serve together with steamed rice or garlic rice.

Adobo is one of the most popular and easy to prepare filipino dish. Happy cooking and enjoy eating!

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Java Rice

Rice has been the staple food for Filipinos. There are many ways to cook rice and here is one of them... the Java Rice.

Ingredients:

2 cups left-over rice, mashed (preferably refrigerated)

3 tablespoon cooking oil

1 teaspoon minced garlic

1/4 cup chopped onions

1/4 cup chopped bell pepper

1/4 cup tomato catsup

Cooking procedure:

1. Heat oil in a frying pan.
2. Saute garlic until golden brown.
3. Put the onions and cook until transparent.
4. Then add the bell pepper and continue stirring for 2 minutes.
5. Add rice and mix well.
6. Add catsup and continue stirring until well-blended.

Happy cooking and enjoy your Java Rice!

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Longsilog (Filipino Sausage + Fried Rice + Egg)

Breakfast time! For this morning, I am going to have Longsilog. Yummy! This set meal is popular among those people who go for a heavy meal at the start of the day and lighter at night or dinnertime. For those of you who are not Pinoy, it is shortened for:

• Long = Longganisa or Filipino sausage
• Si = Sinangag or fried rice
• Log= itLog or egg

Longsilog has been known to us as a breakfast meal but because of it's popularity, many eateries carried this in the menu as one of the short orders and is available all day long. Longganisa and eggs are available in meat marts, wet markets and supermarkets. But if you want to experience the joy of making some homemade longganisa, then, just look for the recipe I posted here. It's really easy. Also, fried rice is a pushover as long as you have that cold left-over rice.

Longsilog is best served with your favorite hot drinks like coffee, tea or hot choco. Enjoy!

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Ensaladang Hipon (Shrimp Salad)

For you people who loves eating salad, here is a very simple and easy to prepare recipe called Shrimp Salad.

Ingredients:

• 1/4 kilos medium sized shrimps
• 4 pcs medium sized potatoes
• 1/2 cups sweet pickles
• 1 stalk of celery
• 1 cup mayonnaise
• 1/8 teaspoon salt
• 1/8 teaspoon ground pepper

How to Prepare:

1. Blanch the shrimps. Remove the head and shells and cut in half.
2. Boil the potatoes. Once cooked, peel and dice in small pieces.
3. Finely cut the celery.
4. Finely cut the pickles.
5. In a bowl, mix all the ingredients. Add the mayonnaise, salt and ground pepper.
6. Chill first before serving.
7. Adjust the salt according to taste.

Enjoy eating your chilled shrimp salad!

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