LUMPIA SARIWA (FILIPINO FRESH SPRING ROLLS)

Every Asian country has their version of Egg Rolls. If you have a Filipino friend or has been to a Filipino gathering chances are you have already tried one of these Lumpia(Lumpia Sariwa, Lumpia Shanghai, Lumpia Prito) or all. I will be blogging them one at a time.

The authentic Lumpia Sariwa (Fresh Lumpia) recipe calls for hearts of palms which is not easy to find and is not available in some States, if ever it is available it's probably in a can. And if you can get a fresh heart of palms, by all means go ahead add it to the ingredients.

Since i can't find fresh heart of palms, i use the same fillings for both the Fresh Lumpia and Fried Lumpia.

Lumpia Sariwa consists of julienned vegetables, bean sprout, ground pork or chicken, crushed peanuts and lettuce leaf wrapped in a yellowish egg crepe. This is served w/ a garlic sauce. You can omit meat if you want this vegan.

Ingredients: Y: 16

3 tablespoons cooking oil
1 piece chicken breast -- chopped
2 cloves garlic -- minced
1/2 cup onion -- chopped
2 cups green beans -- sliced very thin
2 cups carrot -- thinly julienne
2 cups bean sprouts -- cleaned
2 cups Jicama -- thinly julienne (optional)
3 cups cabbage -- sliced thin
1 can garbanzo beans -- drained and chopped
1 bunch lettuce leaves -- washed and dried
Salt and Pepper to taste

FRESH LUMPIA WRAPPER (Crepe)
4 medium eggs -- beaten
2 cups cornstarch
2 1/2 cups water
3 tablspoons oil

SAUCE
1/2 cup sugar
1 tablespoon soy sauce
2 cups water
1 teaspoon salt
2 tablespoons cornstarch -- dilute 1/4C H20
6 cloves garlic -- minced
pounded peanuts (optional)

PROCEDURE:

FILLING:
1. Sauté garlic, onions until brown.
2. Add the chopped chicken stir season with salt and pepper. Cook until chicken turns white.
3. Add in the vegetables, start with the veggies that requires longer time to cook. Cook until tender but still crunchy.
4. Adjust salt and pepper. Add a little of soy sauce if necessary. Adjust flavor.
5. Drain, get a spoonful of mixture put on the wrapper with lettuce leaves.

WRAPPER:
1. Beat eggs until frothy.
2. Add the cornstarch, oil and water.
3. Mix well until cornstarch dissolves.
4. Preheat a nonstick frying pan. Ladle about 2 tablespoon of the mixture into the hot pan while swirling until it spreads out thinly like a crepe'.
5. Pick up crepe gently and cover until ready to use.

SAUCE:
1. Mix all ingredients except cornstarch and garlic.
2. Bring to a boil.
3. Add cornstarch mix, stir constantly until thicken.
4. Take pot away from heat then add minced garlic.

HOW TO PREPARE:
1. Lay the lettuce on lower left side of the wrapper. Half of the leaf should be sticking out of the wrapper.
2. Put a tablespoon of filling on top of the lettuce then roll like a crepe or burrito. Fold the opposite side of the lettuce to secure filling.
3. Arrange on a small plate. Pour garlic sauce on top. Serve room temperature.

**** Wrap individual lumpia w/ cut wax paper to avoid from sticking and easy to pick up.

KINILAW NA TALONG (EGGPLANT SALAD)

As i mentioned in my Pinoy BBQ blog, vegetable salad is the perfect side dish for bbq. I personally love eggplant salad w/ my bbq and even w/ my fried fish.

This kind of salad could be prepared two ways, grilled or boiled. But i prefer my eggplants grilled especially when it's "grill season"- summer until fall, yeah i do push it for as long as it's not too cold for me. Altough, I still grill them on my stove top or broil them. Boiling is okay but you don't get the smokey flavor.

I suggest to use the Asian eggplants or the Sicilian eggplants for this salad. There will be no exact measurement to this recipe. It'll all be up to your taste and liking.

1. Poke some holes to the eggplant using a fork.
2. Grill them until skins will burn, keep turning around to make sure every skin are cooked or charred. Eggplants are cooked when they are soft.
3. Let them cool then start peeling off the charred skin making sure to take out those black particles from the charred skin.

4. Chop eggplants into cubes or shred them.
5. Add chopped tomatoes, sweet onions, scallions, garlic, ginger and Thai bird chili if you want it spicy and hot.

6. Add salt and vinegar, i like to use Datu Puti (Filipino Vinegar) or apple cider vinegar.
Serve with the bbq or fried fish.

PINOY BBQ (Filipino BBQ)

Pinoys (Filipinos) love their bbq anytime of the day. This could be served for breakfast or brunch served with sinangag (garlic fried rice) and a side of sunny side up eggs. For lunch this will be served with steamed white rice with a side of atchara (pickled vegetables). Dinner, it'll be most likely served w/ a vegetable salad such as kinilaw na talong at kamatis (Grilled eggplant with tomato salad) and ofcourse steamed white rice. This is also eaten as snacks and great w/ beer.

BBQ stands are ubiqitous in every street corner in the Philippines, one would wonder how are they able to sell their bbq. I remember back then...i went on a mission to taste all the bbqs one stand at a time and see which ones had the best bbq. And the conclusion?..Oh well, let's just say, i've yet to try a Pinoy BBQ that i don't like. You probably will ask what makes this BBQ, Pinoy/Filipino? what's the difference? It's the sweetness and the use of a "not so secret" ingredients. You'll see as you read the ingredients.

I make my marinade from scratch but lately i've been using Mama Sita's BBQ sauce mix, it saves me time and it's delicious as well. So, the next time you visit your Asian market, buy the mix and give it a try.



Ingedients:2-3 lbs. pork butt
Bamboo skewers or any kind of skewers


Ingredients for For Marinade:

1 C soy sauce
1 C 7-up or sprite (the not so secret ingredient)
6 calamansi * or 2 lemons (fresh lemon juice is best)*
1 whole garlic (minced)
3 T brown sugar (estimate only)
1 t freshly ground black pepper
Pinch of salt

*If you can't buy fresh calamansi you can buy frozen calamansi at any Asian store. Lemons can be used as a substitute but flavor profile will not be as authentic.


Ingredients For Basting:

Canola oil
Banana Ketchup (available at Asian stores, one of the not so secret ingredient)
soy sauce



1. If you will be using bamboo skewers, they need to be soaked for an hour to avoid burning while on the grill.

2. Cut pork in bite size cubes.

3. Combine and mix all the marinade ingredients. Taste and adjustments if needed .

4. Marinate the pork overnight or at least 2 hours.

5. Mix the basting ingredients and set it aside.

6. Skewer the meat, then start grilling.

7. Basting the meat every few minutes until cooked.

I served the bbq with steamed rice, eggplant tomato salad and soy sauce vinegar dipping sauce.

CAMARON REBOSADO (BATTERED FRIED SHRIMP)

This is the side dish for the Squash and Bacalao in Coconut Milk. Camaron Rebosado is the Filipino version of the Japanese Tempura.

Peel the shrimp and devein. I don't put the shells to waist. I add water and bring them to a boil to make shrimp stock and save them for future use for any seafood dish that needs seafood stock. As for the head it's a preference..i like shrimp heads !

I don't have the exact measurements coz it'll depend on how much shrimp you want cooked.
The batter ingredients: equal parts flour and cornstarch, S&P, eggwhite, water. It should have a pancake consistency.
I cooked the head as well.

TIP: I USE A "SCREEN CONTAINER" TO DRAIN THE OIL FROM MY FRIED FOODS AND MAINTAIN THE CRISPNESS. I BOUGHT THEM AT AN ASIAN STORE BUT YOU CAN ALSO USE A BIG STRAINER/SIEVE, THIS IS WAY BETTER THAN USING PAPER TOWELS. WITH THE PAPER TOWEL THE OIL HAS NO WHERE TO GO BUT BACK TO YOUR FRIED FOOD AND SOMETIMES TURNS YOUR FRIED FOOD SOGGY.

CAMARON REBOSADO IS SERVED W/ SWEET AND SOUR SAUCE.

SQUASH AND BACALAO IN COCONUT MILK (GINATAANG KALABASA UG BULAD)

This is an authentic Filipino dish specifically in the Visayas Region (Cebu Province). Cebu being an island province, fresh or dried fish and lots of seafoods are staple to every meal although pork, chicken and vegetables are equally available as well.

Since i said it's authentic there is nothing to fret, all the ingredients are readily available at Asian stores and even at any ordinary grocery stores. And yes you can substitute or omit some of the ingredients. I will mention some substitution as i go along. This can be a vegetarian dish too, omit the fish.

THE INGREDIENTS: SQUASH OF ANY KIND, GINGER, LEMONGRASS, MALANGA, HORSERADISH LEAVES, SHALLOTS OR ONIONS, COCONUT MILK, BACALAO (SALTED DRY COD)

MALANGA(BISUL)

SQUASH (CALLED KALABASA IN THE PHILIPPINES)

HORSERADISH TREE LEAVES ( MALUNGGAY/KAMUNGGAY) THIS COULD BE PURCHASED FROZEN OF FRESH. http://en.wikipedia.org/wiki/Moringa_oleifera
SPINACH IS A GOOD SUBSTITUTE

BACALAO (BULAD/BUWAD) DRIED SALTED COD. YOU CAN SUB SHRIMP OR ANY FRIED FISH.

I WAS LUCKY TO PURCHASE THE BELLY PART OF THE COD. FOR ME THIS IS THE BEST PART OF THE FISH YOU GET LOTS OF MEAT W/O BONES



I SOAKED THE BACALAO FOR HALF A DAY TO REHYDRATE AND TAKE OUT SOME OF THE SALT. IT'LL ACTUALLY DEPEND ON WHAT BRAND OR WHERE YOU BOUGHT THEM. BUT GENERALLY THEY ARE REALLY SALTY HENCE THE SOAKING AND CHANGING OF WATER 2X

PAT THEM DRY, CUT THEM INTO SQUARES THEN FRY.




WHILE THE DRIED CODS ARE FRYING. CUT AND PEEL THE SQUASH (ABOUT 2 CUPS OR HALF OF A SMALL SQUASH, CUT AND PEEL BISUL (ABOUT 2 SMALL PCS ), GINGER (ABOUT 1 INCH), ONIONS/SHALLOTS(ONE SMALL) AND LEMONGRASS (ONE STICK CUT INTO 2 INCHESLONG), MINCE 1 CLOVE OF GARLIC.



SAUTE' GARLIC, ONIONS, AND GINGER UNTIL ONIONS TURNS TRANSLUCENT. ADD IN THE SQUASH, BISUL AND LEMONGRASS, STIR FOR FEW MINUTES THEN ADD 1/2 CUP OF WATER. LET IT SIMMER UNTIL SQUASH AND BISUL GETS TENDER.

ADD ONE CAN OF COCONUT MILK THEN BRING TO A BOIL.
ADD THE HORSERADISH LEAVES OR SPINACH TOGETHER W/ THE FRIED BACALAO. LET IT BOIL FOR 5 MINUTES THEN TURN OFF THE HEAT. COVER THE POT FOR CARRY OVER COOKING.

IF YOU NOTICED I DIDN'T CALL FOR SALT. THE BACALAO ITSELF IS ALREADY SALTY SO THERE IS NO NEED TO ADD SALT. TASTE IT BEFORE SERVING IF YOU THINK IT NEEDS SALT BY ALL MEANS ADD SALT OR FISH SAUCE IF YOU HAVE.

MY MOM ALWAYS SERVES THIS W/ CAMARON REBOSADO (FRIED SHRIMP) AND STEAMED WHITE RICE.

TIP: MY MOM SMASHES SOME OF THE VEGGIES, IN THIS CASE THE SQUASH AND BISUL TO MAKE KIDS EAT THEIR VEGGIES W/O THEM KNOWING.
I REMEMBER BACK THEN...WE (MY SIBLINGS) ATE THIS WITH GUSTO BUT NOT THE CHUNKS OF SQUASH AND BISUL UNBEKNOWNST TO US, WE ALREADY ATE OUR SHARE OF THE VEGGIES. CLEVER!!! MOM!!!


SQUASH AND BACALAO IN COCONUT MILK (GINATAANG KALABASA UG BULAD)
I FORGOT TO MENTION..I ADDED HOT BANANA PEPPER AT THE LAST MINUTE BUT YOU DON'T REALLY HAVE TO..I JUST WANTED SOME KICK TO THE DISH.

AVOCADO CON LECHE (AVOCADO WITH CONDENSED MILK)

Yes, it is another Filipino way of preparing avocado as a dessert, it's a refreshing "drink". This would definitely cool you down i promise you!

Actually, this is ubiquitous in Asian countries. Other Asian countries add tapioca balls w/c is called bubble drinks..hhmmm...i've got to blog that next time. I remember, growing up, seeing this sold at every street corners by the jars-big jars, right beside a tapioca drink we call sago at gulaman as a refreshing drink. You can also make this w/ papaya, mangoes, guayabano and a lot more.


Ingredients:
2 ripe avocados
Condensed milk
Milk
Ice cubes

1. Cut and slice the avocado into small dice or you mash it.
2. Add condensed milk and more milk if you don't want it thick.
3. Stir and mix well, then add ice.

This is so easy yet so delicious! Put in a blender to turn this into a smoothie. I like mine this way, instant dessert!

AVOCADO ICE CREAM

This is the fourth and the last Philippine Ice Cream flavors i made this summer. Yes, Avocado! And yes, there is more to avocado than guacamole and a sandwich component. In Asian countries avocado is a dessert. It really isn't a surprise or "weird" considering that the avocado is creamy, buttery and sweet. Give this a try and i'm sure you'll look at avacado as a dessert also.

Ingredients:
3 ripe avocados
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
4 egg yolks


Directions:
1. Puree the avocados and set it aside.
2. Lightly whisk egg yolks in a pan.
3. Add sugar in the pan and mix well.
4. Gradually add milk and mix it well.
5. Put the pan on low heat and heat the mixture, stirring constantly.
6.When the mixture is thickened, remove the pan from the heat.
7. Soak the bottom of the pan in ice water and cool the mixture.
8. Add the avocado puree in the egg mixture and mix well.
9. Add whipped cream in the mixture and stir gently.
10. Pour the mixture in an ice cream maker, following the manufacturers instructions. Freeze until firm.

BLUEBERRY RICOTTA MUFFINS

Ingredients:
1 cup fresh blueberries
1 cup sugar
2 cups all-purpose flour
1½ tsp baking powder
1/3 tsp baking soda
¾ cup ricotta cheese
2 eggs
1 stick of butter,room temperature
2 tsp orange blossom water (I USED 1 1/2 t but you can omit this if you can't find it)
Lemon and orange zest (I USED CANDIED MEYER LEMONS SINCE I STILL HAVE ENOUGH SUPPLY IN THE FREEZER)
Pinch of salt

Mix the dry ingredients: flour, salt, baking powder and baking soda.

In another bowl, make a batter with the sugar and the butter.

Add the eggs to the batter one by one, and then add the ricotta, the lemon and orange zest, and the orange blossom water.

Mix the flour and the batter together.

Add the blueberries and mix with care: we don’t want to turn our batter blue by mashing the blueberries.

Preheat the oven to 350F. Use some cooking spray on your muffin pan, and then scoop the batter into the pan.

Sprinkle some sugar on top.

Bake for about 25 to 30 minutes, until the muffins turn golden.

Washed bberries and ready to join the batter=;)

It's moist and fluffy!!

The sugar on top gave a crunch to a moist and fluffy muffins.

This is a keeper and will use raspberry next time!!

MAIS CON QUESO ICE CREAM (Sweet Corn with Cheese Ice Cream)

Another popular Filipino ice cream flavor. This is my 3rd Filipino ice cream that i've made this summer and we are loving it. If you have noticed, i am basically using similar ingredients and measurements to all my ice cream recipe with some adjustments to the liquid quantity depending on how much juice/liquid i will get from the fruit i'm using.

This ice cream is not just your plain mais (sweet corn) ice cream, it has bits of cheddar cheese in it hence the name Mais con Queso (Sweet Corn with Cheese). Sounds weird? nah...it's actually a perfect combination. Cheddar cheese is a good cheese for dessert, you don't believe me, go surf for desserts using or with cheddar cheese you'll have an array of recipes. Also, check this website Here so you'll have an idea of the other tropical ice cream flavors.

Ingredients:

2 large fresh sweet corn
1/4 C cheddar cheese (diced)

4 egg yolks
1 cup heavy cream

1 1/2 c milk

1/2 cup sugar (adjust if your corn isn't the sweet corn variety)

1. Grate corn kernels and milk off the cob.

2. In a pan over medium heat, combine cream, milk and corn kernels and corn milk. Let it simmer.

3. In the meantime, whisk sugar and egg yolks until pale and thick.

4. When cream mixture reaches a simmer, slowly temper your egg mixture w/ the cream mixture about a laddle or two, whisking constantly.

5. Reduce heat to low, add the warmed egg mixture into the saucepan and cook, whisking until mixture is thick.

6. Let this chill for at least an hour.

7. Add and mix the minced cheddar cheese right before you churn the mixture.

8. Pour the mixture in an ice cream maker following the manufacturer's instructions.

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Lami ni kaayo!

GREEN TEA ICE CREAM

Bring out your ice cream maker machine and put it to work! My machine has been churning away.

Ingredients:
3/4 C milk
2 egg yolks
6 T sugar
1 C heavy cream
1 1/2 T matcha green tea powder
3 T hot water

Mix hot water and green tea powder together in a bowl and set aside.
Lightly whisk egg yolks in a pan.
Add sugar in the pan and mix well.
Gradually add milk in the pan and mix well.
Put the pan on low heat and heat the mixture, stirring constantly.
When the mixture is thickened, remove the pan from the heat.
Soak the bottom of the pan in ice water and cool the mixture.
Add green tea in the egg mixture and mix well, cooling in ice water.
Add whipped heavy cream in the mixture and stir gently.
Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker.

*No ice cream maker- pour the mixture in a container and freeze, stirring the ice cream a few times.

Makes 6 servings.

MATCHA- I BOUGHT MINE AT A JAPANESE GROCERY STORE.

Green Tea Powder diluted in hot water

Egg Mixture

Green Tea Ice Cream served w/ Broas (Lady Fingers)



Yummm!!!

Or serve with Pam's Green Tea Mini Cup Cakes click for the recipe HERE

HOW TO SLICE A MANGO-NO MESS NO FUSS

MANGO ICE CREAM

Mango Ice Cream is one of our favorite Philippine Ice Cream, Magnolia Brand to be specific. I have been planning on making this but always end up buying Magnolia Ice Cream w/c is a bit expensive. Last couple of weeks i was in an Ice Cream mood, that i made 4 different flavors. I will be posting them one at a time.

Y: 1 Quart

Ingredients:
2 medium sized ripe mangoes, peeled and pitted (I suggest Asian mangoes, they are sweeter and not fibrous as the greenish/reddish mangoes we see at the grocery stores)
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
4 egg yolks

Directions:
1. Puree one mango and finely chop the other mango. Put in separate bowls.
2. Lightly whisk egg yolks in a pan.
3. Add sugar in the pan and mix well.
4. Gradually add milk and mix it well.
5. Put the pan on low heat and heat the mixture, stirring constantly.
6.When the mixture is thickened, remove the pan from the heat.
7. Soak the bottom of the pan in ice water and cool the mixture.
8. Add the mango puree in the egg mixture and mix well.
9. Add whipped cream in the mixture and stir gently.
10. Fold in the chopped mangoes and stir gently.
11. Pour the mixture in an ice cream maker, following the manufacturers instructions. Freeze until firm.

Egg and Cream Mixture/ Mango Puree

Mango Ice Cream oh so yummy!

AFRICAN RICE SALAD

I got this from Weight Watchers International Cookbook..and made some modifications.

Serve as a separate course. Cook the rice so grains are separate, not mushy. If necessary, fluff them with a fork or separate by rinsing quickly in colander.

2 cups cold cooked brown rice( you can use white long grain rice)
1 cup chopped fresh parsley.
8 ounces diced scallions.
1/4 to 1/2 c chopped fresh mint.
1/4 c veg. oil (but i used olive oil).
1/4 c lemom juice.
Salt & pepper
cumin to taste
4 med. tomatoes, chopped (i used grape tomatoes)
8 radishes sliced (thin jullienne)
1 head romaine lettuce, quartered.

In wooden salad bowl combine rice with parsley, scallions, mint, oil, lemon juice, and seasonings. Chill. Just before serving, toss well, Add tomatoes and radishes: serve over romaine lettuce. Makes 4 servings.

*I made extra dressing on the side.

African Rice Salad with Piri-Piri Meat balls

Ground beef, Piri-Piri Sauce, Yogurt, S&P. Mix all ingredients and form mini meatballs. Chill in the ref for at least 30 minutes and shallow fry.

For the Piri-piri sauce check it HERE