Tag: Filipino Recipe


EASY TO MAKE FRESH LUMPIA

11
October

Fresh Lumpia

 

*Ingredients:

  • Pork, 1 cup, sliced thinly or as desired
  • Shrimp, 1 cup, sliced
  • Green Beans, 1 cup, French cut
  •  Tofu, 1/2 cup, cubed
  • Cabbage, 4 cups, shredded
  • Celery, 2 cups, sliced
  • Potatoes, 3 cups, diced small
  • 3 tbsp. oil
  • Garlic, 2 cloves, minced
  • Onion, sliced
  • Romaine lettuce
  • Soy Sauce
  • Salt and Pepper to taste
  • Fresh Lumpia wrapper

* This recipe makes at least 10 to 12 Fresh Lumpia. If you want to make more, just adjust the ingredients.

Cooking Procedure:

  • In a skillet or wok, heat the cooking oil;
  • Sauté the following: garlic, onion, and pork;
  • Stir fry over medium heat, about 4 minutes or until the meat turns into a different color;
  • Add the potatoes and cook until almost done;
  • Immediately add the celery and carrots;
  • Add the shredded cabbage and tofu. Stir fry for 1 to 2 minutes;
  • Season with a little soy sauce, salt, and pepper.
  • Remove from wok and place in a strainer to remove the liquid;
  • Let cool;
  • You can now proceed and wrap the Lumpia using the fresh lumpia wrapper;

 

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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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Ampalaya Con Karne ala Christina!

30
August

Believe it or not, our family (even the kids) love Ampalaya (Bitter Gourd!)

Oh, Romel and I, we LOVE Ampalaya.

The kids on the other hand, except for Sarah who is very much like me, they have this uh uh relationship with the green wrinkly vegetable. They’re not really crazy with it, but they appreciate it and eat it  for the right reasons.

Ampalaya Con Karen

My Version of Ampalaya Con Carne.

As always, my appreciation to my ever loving and handsome father named Alex, he who taught me how to cook. I remember fondly when I was still in grade school and then in high school how he would call me and my sisters and make us watch him as he prepared our food. He’d tell us which ingredient goes to the pan first, how to cut the vegetables up to maximize its taste and vitamins, and how to season them properly.

My parents taught us these: to eat all kinds of vegetables, to enjoy eating them, to cook them in different ways possible, and most importantly, to teach the same to our children.

So here goes the ingredients and the procedure on how to cook it!

Ingredients:

  • Ampalaya *
  • Beef, cut into thin strips
  • Black Beans (canned)
  • Salt and pepper to taste
  • 1 tablespoon Corn starch
  • 5 cloves of garlic
  • 1 bulb onion
  • vegetable oil/cooking oil

Procedure:

  • Wash the Ampalaya and cut into  desired sizes
  • Thinly slice the beef and cut further into strips
  • Crush the garlic and cut the onion into tiny cubes
  • In a pan, saute the garlic and the onion
  • Add the beef strips
  • Cover and stir occasionally
  • When lightly brown, add a cup of water and let simmer until the meat is tender
  • Add the black beans and season with salt and pepper to taste
  • Cover and simmer some more
  • Add the red and green bell pepper and ampalaya and cover for a few minutes, making sure not to overcook it
  • Do not stir
  • When the Ampalaya is almost done, pour the corn starch and water mixture to thicken the sauce
  • Stir and serve immediately
  • Best served with rice

My Tips on Ampalaya*!

  • To get the most vitamins from the Ampalaya, wash it prior to cutting into pieces. DO NOT WASH WITH SALT NOR SQUEEZE as this will remove the vitamins and defeats the purpose why we eat vegetables
  • Avoid stirring the vegetables. Just cover until almost done
  • Since not very many want the really bitter kind, when buying, “pilia ang dag-ko og grano (ha ha ha! naglisod ininglis he he he!)” because as per my experience, that is the less bitter variety =)

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