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Showing posts from August, 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, chopped1 cup ground pork  2 cups togue or mung bean sprout 1 carrot, sliced thinly 1 1/2 cups cabbage, sliced thinly1 cup green beans, sliced diagonallysalt and peppercooking oilspring 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 filli…

Camote Cue

Camote cue is another popular snack food in the Philippineswhich 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
4pcs camote or sweet potato2 cups brown sugarcooking 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 bananas2 cups brown sugarcooking 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), peeled1 cupwater1 cupbrown sugar1/4 cupripe jackfruit (langka), optionala few drops of vanilla essence, optional How to prepare: Place all ingredients in a medium-sized sauce pan. Bring to a bo…

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 thinly1 large onion, sliced into rings5 tbsp soy sauce5 pcs calamansi 1 cup water1/4 tsp ground black peppersalt cooking oilsugar (optional) Preparation
1. In…

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, crushed2 laurel leaves  1/4 tsp black pepper5 cups water1/2 tsp peppercornsaltcooking 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.