Tempura

Tempura is a Japanese dish of seafood or vegetables dipped in batter and deep-fried.

My mom made it earlier for our lunch...... I love it! :)



1/2 kilo fresh shrimps

1 cup all purpose flour, sifted

1 cup water

1 egg, slightly beaten

1/4 tsp. salt



Shell shrimps, slit the back and open butterfly fashion. Devein and wash thoroughly. Dry. Set aside in a cool place. In a bowl, prepare the batter by combining water, egg, flour and salt. Stir 5 times. Mixture should be lumpy. Dip shrimps in the batter and deep fat fry. Serve hot with Tempura sauce.

Tempura Sauce

1/2 cup hot water

1 piece bouillon cube

2 tbsps. soy sauce

1 tbsp. sugar

1/2 tsp. vetsin

1 tsp. ginger, grated

2 tbsps. radish, grated



Combine all ingredients together and serve with tempura.

Chicken Lollipop

Chicken lollipop is an hors d’œuvre or appetizer dish that is made from the middle and sometimes inner segments of chicken wings. The middle segment has one of the two bones removed, and the flesh on the segments is pushed to one end of the bone. These are then coated in a batter and deep fried. In the Philippines, it is considered as a main dish and is prepared in a simpler manner than the chicken lollipop dishes of India and other countries.

I tried it last night for our dinner and I just used chicken lollipops in a pack so I didn't have to cut and loosened the meat to shape it like a lollipop.

10 pieces chicken wings
1 1/2 cup bread crumbs
2 pieces raw eggs
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
cooking oil

1. Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes.

2. Crack the eggs and transfer to a bowl then whisk.

3. Gradually add-in the all-purpose flour while whisking until a batter is formed.

4. Dip the chicken lollipop on the batter then to the bread crumbs.

5. Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color of the outer part turns medium brown ( about 8 to 10 minutes ).

6. Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel. Let it stand until excess oil is absorbed by the paper towel.

7. Serve with your favorite dip. Share and enjoy!


Recipe: Panglasang Pinoy

Here's how to make chicken wings into chicken lollipops:

Fried Lumpia / Lumpiang Prito

Lumpiang Prito literally means fried spring roll. It consists of a briskly fried pancake filled with bean sprouts and various other vegetables such as string beans and carrots. Small morsels of meat or seafood may also be added. Though it is the least expensive of the variants, the preparation – the cutting of vegetables and meats into appropriately small pieces and subsequent pre-cooking – may prove taxing and labor-intensive. This variant may come in sizes as little as that of lumpiang shanghai or as big as that of lumpiang sariwà. It is usually eaten with vinegar and chili peppers, or a soy sauce-and-calamondin juice mixture known as toyo-mansi.  But I prefer eating friend lumpia with vinegar and lots of garlic.

Ingredients:

1/4 cup oil

1 tablespoon minced garlic

1/2 cup sliced onions

1/4 kilo lean pork or chicken, chopped

1/4 kilo shrimps, chopped

1 cup carrots, cut into julienne strips

2 cups bean or mongo sprouts (optional)

2 cups singkamas, cut into julienne strips

1 cup cabbage, shredded

salt and pepper to taste

lumpa wrappers or spring roll wrappers

Vinegar Dipping Sauce:

1/2 cup white vinegar

3 garlic cloves, crushed

salt and pepper

1. Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.

2. To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.

3. Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with sweet sour or vinegar and garlic dipping sauce.

4. Vinegar Dipping Sauce: Mix together all ingredients and let sit for 1/2 hour. Makes 1/2 cup.