Friday, August 22, 2014

Fried Lumpia



Another popular street food is fried lumpia. This vegetable roll is crispy and mouthwatering. It is often dipped in vinegar with garlic and chilis. It is ideal for merienda or regular meals

The main ingredient in fried lumpia is togue or mungbean sprouts. Other vegetables which are added are carrots, green beans and cabbage. There is no limit to the vegetables that you can add. Pork or chicken is added to enhance the flavor of the vegetable roll. Happy cooking!



Ingredients
  • 4 cloves garlic, minced 
  • 1 onion, chopped
  • 1 cup ground pork 
  • 2 cups togue or mung bean sprout 
  • 1 carrot, sliced thinly
  • 1 1/2 cups cabbage, sliced thinly
  • 1 cup green beans, sliced diagonally  
  • salt and pepper
  • cooking oil
  • spring roll wrappers

Preparation

1. In a pan, heat oil and sauté garlic and onion.

2. Add pork and cook until the meat is tender.

3. Add carrot, green beans and togue. Stir continuously
    until the vegetables are cooked. Lastly, add the cabbage.

4. On the corner of each lumpia wrapper, put 1 tbsp of filling and roll
    it towards the center of the wrapper. Fold both sides toward the
    center and continue to roll until there is 1 inch left. Seal the edges
    using egg white or water.

5. Deep-fry in oil.

6. Serve with vinegar with garlic and chilis.

Wednesday, August 20, 2014

Camote Cue


Camote cue is another popular snack food in the Philippines which is made from camote or sweet potato. Similar to banana cue, slices of camote are deep fried and coated in caramelized brown sugar. This is often served on a bamboo stick.

Ingredients
  • 4 pcs camote or sweet potato
  • 2 cups brown sugar
  • cooking oil



Preparation

1. In a frying pan, add enough oil. Once it is already hot, deep fry the camote
    slices for about 3 minutes.

2. Add the brown sugar and put it on low, medium heat. Cook until the sugar
    melts and the camote slices are coated in caramelized brown sugar.

3. Put 2-3 pieces of camote slices on each bamboo stick.

4. Serve.

Banana Cue


Every time I crave for something sweet, I make this simple dessert called banana cue. According to Wikipedia, 'banana cue or banana Q (Tagalog: banana kyu) is a popular snack food in the Philippines of deep fried bananas coated in caramelized brown sugar.' In making this dessert, saba or plantain bananas is used. After frying it in caramelized brown sugar, it is served on a bamboo stick.

Ingredients
  • 8 pieces saba bananas
  • 2 cups brown sugar
  • cooking oil




Preparation

1. In a frying pan, add enough oil. Once it is already hot, deep fry the bananas
    for about 3 minutes.

2. Add the brown sugar and put it on low, medium heat. Cook until the sugar
    melts and the bananas are coated in caramelized brown sugar.

3. Put 2-3 pieces of banana on each bamboo stick.

4. Serve.

  • 10 pcs. ripe bananas (saba), peeled
  • 1 cup water
  • 1 cup brown sugar
  • 1/4 cup ripe jackfruit (langka), optional
  • a few drops of vanilla essence, optional
How to prepare:
  1. Place all ingredients in a medium-sized sauce pan. Bring to a boil over low to medium heat.
  2. Stir occasionally to avoid burning the caramelized sugar. Add more water or sugar if needed. Cook bananas for about 15-20 minutes or until their soft and mushy.
  3. Serve plain or top it with vanilla ice cream. OR slice the bananas into bite-sized pieces and top it with shaved ice and evaporated milk for a sweet and cool merienda of Saging con Yelo.
- See more at: http://www.lutonilola.net/2012/06/recipe-40-minatamis-na-saging-kusilba/#sthash.rxKRCn93.dpuf
  • 10 pcs. ripe bananas (saba), peeled
  • 1 cup water
  • 1 cup brown sugar
  • 1/4 cup ripe jackfruit (langka), optional
  • a few drops of vanilla essence, optional
How to prepare:
  1. Place all ingredients in a medium-sized sauce pan. Bring to a boil over low to medium heat.
  2. Stir occasionally to avoid burning the caramelized sugar. Add more water or sugar if needed. Cook bananas for about 15-20 minutes or until their soft and mushy.
  3. Serve plain or top it with vanilla ice cream. OR slice the bananas into bite-sized pieces and top it with shaved ice and evaporated milk for a sweet and cool merienda of Saging con Yelo.
- See more at: http://www.lutonilola.net/2012/06/recipe-40-minatamis-na-saging-kusilba/#sthash.rxKRCn93.dpuf

Monday, August 11, 2014

Pork Steak


When I was in high school,  there was this quaint restaurant our family used to frequent. They served a lot of Filipino dishes like sinigang na baboy, lumpiang shanghai, inihaw na tilapia, pork barbecue and a whole lot more. Among the dishes on their menu, I especially loved pork steak. I don't know how they cooked it but the pork was soooo tender and the sauce was a bit sweet, salty and lemony --- just right for my taste. Too bad, the restaurant closed down so I had to learn how to cook my favorite pork steak on my own.

If you know how to cook beef steak or bistek tagalog, then you can easily cook this pork steak recipe. This is a lot easier to cook since pork has a shorter cooking time. To make the pork tender, make sure to marinate it for more than one hour. Hope you try this recipe.

Ingredients
  • 500 gms lean pork, sliced thinly
  • 1 large onion, sliced into rings
  • 5 tbsp soy sauce
  • 5 pcs calamansi
  • 1 cup water
  • 1/4 tsp ground black pepper
  • salt
  • cooking oil
  • sugar (optional)
Preparation

1. In a bowl, marinate the pork in soy sauce, calamansi juice, onion, salt and ground black
    pepper for at least an hour.  

2. In a pan, heat oil and fry the meat. Set aside.

3. In the same pan, remove excess oil and add the fried pork, marinade and water. Simmer
    for about 30 minutes or until pork is tender.

4. Season with salt and pepper.

5. Serve.



Thursday, August 7, 2014

Lechon Kawali


Lechon kawali or deep fried pork belly is a popular Filipino pork dish. It is often paired with Mang Tomas sarsa with lots of rice. It is usually prepared during festivities such as weddings, Christmas, birthdays and many more.

To make lechon kawali, all you have to do is boil a slab of pork belly in a pot together with garlic, salt, peppercorn and laurel leaves until the meat is tender (about 30-45 minutes). Allow it to cool down then deep fry in a kawali or pan. Slice and serve with Mang Tomas sarsa or your favorite dipping sauce.

Ingredients
  • 1/2 kilo pork belly (liempo)
  • 4 cloves garlic, crushed
  • 2 laurel leaves 
  • 1/4 tsp black pepper
  • 5 cups water
  • 1/2 tsp peppercorn
  • salt
  • cooking oil 
Preparation

1. In a pot, put the pork belly and add water, garlic, peppercorn, salt, and
    laurel leaves.

2. Boil for about 30-45 minutes or until meat is tender.

3. Allow to cool.

4. Deep-fry liempo until golden brown.

5. Serve with Mang Tomas sarsa or your favorite dipping sauce.