Lumpiang Shanghai

Lumpiang Shanghai or Spring Rolls is a dish made up of ground pork or beef, minced onion, carrots, and spices with the mixture held together by beaten egg. It is usually served with sweet and sour sauce which attests to the Chinese influence.

1/4 kilo ground pork
1/8 kilo shrimps, chopped
1/4 kilo cup finely chopped singkamas
1/4 cup finely chopped carrots
1 clove garlic, minced
1 egg, slightly beaten
3 tablespoons chopped onion
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt
pinch of pepper
lumpia wrappers or spring roll wrappers
oil for frying


Sweet and Sour Sauce:

1/2 teaspoon salt
2/3 cup water
2 teaspoons soy sauce
1/4 cup sugar
1/4 cup vinegar
2 tablespoons cornstarch dispersed in
1/3 cup water
1 teaspoon oil

Combine all the ingredients for lumpia filling. Wrap in lumpia wrapper in long, thin shapes. Deep-fry in hot oil until golden brown. Drain. Cut into shorter lengths before serving.

In a saucepan, combine all the ingredients for the sauce. Boil until thick. Serve with lumpia.

Courtesy of The Maya Kitchen

Ginataang Hipon (Shrimps in Coconut Milk)

Ginataan, alternatively spelled guinataan, is a Filipino term which refers to food cooked with gata - the Filipino word for coconut milk. Literally translated, ginataan means "done with coconut milk". Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but distinct from one another.

Ginataang Hipon is probably one of the best food cooked in coconut milk! Try it!

My mom's Ginataang Hipon

1 small onion, chopped
1 clove garlic
3/4 teaspoon salt
1/2 teaspoon ginger
1/2 cup green and red bell pepper
2/3 cup coconut milk
1/2 kilo medium size shrimps

1. In a skillet, combine onion, garlic, salt, ginger, and bell pepper with 1/4 cup coconut milk. Bring to boil.

2.. Add the remaining coconut milk. Cook stirring over low heat until it thickens, for about 8 - 10 minutes.

3. Add the shrimps and cook for 5 minutes.


Courtesy of Lutong Pinoy

Fried Chicken Wings

Here's a Filipino style fried chicken wings and it is similar to fried adobo except this does not have vinegar and bay leaf. This is a very simple and easy recipe that we could prepare anytime at home.

I prepared it last night for dinner and we loved it! It is best to eat it with hot steamed rice! Yummy!







Chicken wings
Soy sauce
Garlic, minced
Calamansi or Lemon juice
Tomato catsup
MSG
Cooking oil for frying
Salt and Pepper to taste

1. Clean the chicken wings and cut into two parts if desired. Marinate the chicken about 2 or more hours in the above mixture of soy sauce, garlic, calamansi juice, tomato catsup, salt, pepper and detain, taking care to rub minced garlic on surface of chicken pieces.

2. Turn chicken several times in marinade. Drain the chicken pieces and fry in deep hot fat until golden brown.

3. If desired, dredge in flour first or roll in powdered bread crumbs, before frying. Serve with catsup.

Courtesy of Panlasang Pinoy

Saging Nilusak (Pounded Banana)

This is made from pounded banana with sugar and grated coconut. We called it "Bayo Bayo" here in Davao but others call it "Nilupak" ,"Linupak" or "Nilusak".

1 bunch of Banana (saba is the preferred banana in making linupak choose the quite green and yellowish in color or the quite ripe banana)

1 kilo Sugar

4-5 coconuts (then grate the coconut meat)

½ cup Margarine (if needed)

1. First, boil the bananas and wait for about 30 minutes until it is tender.

2. Then, prepare mortar and pestle. Peel the bananas and put it one by one in the mortar.

3. Pound it and add sugar and coconut to sweeten it, mixed them and pound it again until it become sticky.

4. Lastly, you could add some margarine to make it more savory. Just pound it some more and presto!

Nilagang Baboy (Boiled Pork with Vegetables)

Nilagang Baboy or Boiled Pork is another Filipino dish that is easy to make that you just throw everything in the pot and let it cook until tender. In the Philippines, the generic nilaga (literally, boiled) can refer to boiled beef and vegetables, boiled chicken and vegetables or boiled pork and vegetables. What the vegetables are vary. But, almost always, there is a combination of leafy and non-leafy vegetables.



pork, cubed
onions, sliced
peppercorns
potatoes, quartered
pechay or cabbage leaves
salt or patis to taste

Boil pork in enough water until tender. Add sliced onion, peppercorn and quartered potatoes. Cook until potatoes are tender. Add pechay or cabbage leaves. Season to taste.

Banana Cake

Bananas, being abundant and relatively affordable in the Philippines, can be used in a variety of ways. Most everyone takes to the sweet taste of the Filipino banana cake. It is perfect for dessert or snack.

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup oil
1 1/3 cups sugar
2 eggs
2/3 cup milk, combined with 1 teaspoon vinegar
1 cup mashed banana

Preheat oven at 300F. Grease baking pan line with baking paper. Set aside.

Sift together flour, baking powder, baking soda, salt and sugar. Put flour mixture in a mixing bowl. Make a well, then add in order - oil, eggs, and milk. Blend well or beat with mixer. Stir in bananas. Bake until golden brown.

Tokneneng

Tokneneng, a famous Filipino street food, similar to Kwek-kwek. Tokneneng and kwek-kwek both have same appearance: an orange and soft-looking ball. The difference between the two lies in the egg that is used. Tokneneng uses chicken or duck egg, while kwek-kwek uses quail egg or "pugo". Tokneneng are boiled chicken eggs that are dipped in a reddish batter and deep-fried until the batter becomes crispy. Don’t expect too much on the taste because it is basically boiled egg. What you need to do though is dip it in a rich sauce for additional flavor.

Here are the pictures I took when I was making Tokneneng here at home. :)

1 dozen peeled Hard boiled eggs (Chicken eggs or Quail eggs)
1 cup flour
1/2 cup water
few drops of food coloring (orange)

salt and pepper to taste
cooking oil

1. Put the eggs in a clean plastic bag/zip lock with 1/4 cup flour.
2. Shake them until eggs are evenly coated.
3. Mix all remaining ingredients except cooking oil.
4. Use a wire whisk or fork, mix it to a smooth batter.
5. Dump those eggs to the batter.
6. Put enough cooking for deep frying in a shallow pan. Heat it.
7. Spoon out those eggs from the batter and chuck it in the hot cooking oil.
8. Wait till it cooks. About a minute or so until the coating is crispy.
9. Serve with sweet gravy sauce or vinegar.
10.. Share and enjoy!


Sauce:

In a small bowl, combine vinegar, soy sauce, sugar and onion.

Courtesy of pinoyrecipe

Homemade Skinless Longganisa

Longaniza or Longganisa are Filipino style sausage or chorizo flavoured with local spices. It is one of the popular Filipino dish served at breakfast here in the Philippines. It is ideally served with steamed rice or fried rice.



1 kilo ground pork
1/4 cup packed brown sugar
1 tablespoon rock salt or 1 1/2 teaspoon fine salt
1 tablespoon worcestershire sauce
3 tablespoons soy sauce
1 tablespoon chopped garlic
1/2 teaspoon ground black pepper

1. Blend all the above ingredients.

2. Roll a small amount of the pork mixture in a wax paper.

3. Store in the freezer for 3 hours or until ready to cook.

4. When ready to cook , heat oil in a wok or frying pan.

5. Unwrap the sausages and fry in batches in hot oil until fully cooked.

6. Drain on paper towels.


Courtesy of PinoyRecipe.net