Tag: Filipino Delicacies


LUMPIANG UBOD

3
September

It’s something that we all want to eat; but many of us do not know how to make them. So here’s a very simple recipe that all of us can try.

 

Lumpiang Ubod

For the Wrappers:

  • 5 eggs, well beaten
  • 250 g all-purpose flour
  • 125 g cornstarch
  • 1 1/2 cups milk or water

To make the wrapper:

  • In a bowl, dissolve the flour and the cornstarch in water and mix; add the eggs and mix well
  •  Lightly grease a crepe pan and heat
  • Pour enough batter to form a thin layer
  • Cook until no longer moist on top
  • Remove from pan and place in a clean, dry plate
  • Repeat the procedure until all the wrappers are done
  • Place all the wrappers in the refrigerator, wrapped securely to avoid getting wet, until ready to be used

For the Filling:

  • 1/2 kilo Ubod or coconut shoots, cut into thin strips
  • 2 cups shrimps, chopped
  • 2 cups pork, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup stock
  • Spring onions, chopped
  • Salt and pepper to taste
  • Cooking oil for sautéing

For the Sauce:

  • 1 cup broth
  • 1 tsp salt
  • 1/2 tbsp soy sauce
  • 1/4 cup sugar
  • 1 tbsp cornstarch, dissolved in water
  • 2 cloves garlic, minced

Cooking Directions:

  •  Sautè garlic and onion in oil.
  • Add shrimps and pork, stirring until done.
  • Pour in pork stock. Cover pan. Continue cooking over medium heat until meat is tender.
  • Add the ubod. Simmer for 3 to 5 minutes.
  • Season according to taste.
  • Transfer to a strainer to drain the broth. Allow to cool.

To prepare sauce:

  • Combine the following into a saucepan: broth, sugar, soy sauce, and salt.
  • Bring to a boil.
  • Pour cornstarch dissolved in water.
  • Add the minced garlic.
  • Remove the saucepan from fire and transfer the sauce into a bowl to cool.

To assemble, simply place the lumpia wrapper in a clean plate. Place at least a tablespoon of filling in the middle, and wrap.

Serve with garlic sauce.

Fresh Lumpian Ubod

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Calderetang Kambing Ala Christina

11
February

Calderetang Kambing ala Christina

Ingredients

  • 1 kg goat meat
  • 2 medium size onion, chopped
  • 1/2 head garlic, chopped
  • 1 can liver spread
  • 1 cup tomato sauce
  • 1 pack Caldereta mix (available in most Filipino Grocery Stores)
  • 5-8 peppercorns, crushed
  • 2 medium size green/red bell pepper, cut into 1” square
  • 4 medium size potato, quartered
  • 1 medium size carrots, cut same size as potato
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 3 pcs siling labuyo
  • 3 pcs bay leaf
  • Salt and pepper to taste

Cooking Instructions:

  • Marinate goat meat with vinegar, a dash of salt and pepper for 5-10 minutes
  • Drain marinate and stir fry meat until color changes to light brown, set aside
  • In a casserole pan, sauté garlic and onion, add meat and sauté for another 2-3 minutes
  • Add soy sauce, tomato sauce and liver spread, stir cook for 3-5 minutes
  • Add 3-4 cups of water, crushed pepper corns and bay leaf simmer for 30 minutes or until meat is tender
  • Add potato, carrots, mushroom siling labuyo and kaldereta mix diluted in 1/2 cup of water, simmer for another 10 minutes or until vegetable are cooked and sauce thickens
  • Add bell pepper, season with salt and cook for another 30 seconds
  • Serve hot with Rice.

My Daughter April

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Chicken Liver, Gizzard, & Egg Adobo

15
March

 

Are you fond of adobo? I suggest you try cooking Chicken Liver and Gizzard Adobo – plus Eggs!

What’s new with this kind of Adobo? It’s simple: the eggs I am suggesting you include is not the hard-boiled-eggs you peel and then include in the Adobo while you simmer it to perfection. I mean eggs found inside the chicken – the ones that have not matured before the chicken was dressed.

I’ve tasted this kind of Adobo a couple of times served in a local carenderia owned by an Ilonggo near a local high school here in the City. “Lami kaayo”(very delicious) but “mahal”(very expensive)!

Now if you want to try cooking this, here’s the tip: you can’t buy the liver and gizzard with the eggs from any supermarket or wet market for the reason that in supermarkets and wet markets, they are already separated. These can only be bought from either Carmen Market or Cogon Market, or if you’re not from Cagayan de Oro, just go to your local market. Go to the stalls that sell freshly dressed chicken and look for the liver, gizzard, & eggs parts. It’s not expensive too, at 120.00 to 130.00 per kilo (Cagayan de Oro price).

To cook, simply season and cook just like your normal Adobo.

One last thing: the liver, gizzard, and eggs come in one bunch, so you can just clean this with running water, and if you like, you can keep them intact. This way, when you serve it, you each get a liver, a gizzard, and some eggs. A kilo would give you more or less 5 to 6 sets of the liver-gizzard-egg bunch.

Yummy!

 

ps

I will post a picture of this soon! Maybe tomorrow … planning to go to the market very early tomorrow morning! 

 

 

 

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