Ingredients:
1 lb ground pork,browned and fat draine,
1/2 lb shrimp,shelled
3 firm tofu,fried and cut into cubes
1 lg onion,sliced
3 cloves garlic,crushed
1 lb turnips,cut into strips
1 lb potatoes,cut into cubes
2 lb pole beans,cleaned and cut crosswise
1 bn lettuce (not iceberg)
2 tsp. soy sauce
4 tsp. vegetable oil
salt and pepper
2 tsp. fish sauce (patis),optional
2 tsp. accent salt,optional
1 lumpia wrappers
How to Cook:
- For the stock, boil the shrimp shells in 1 1/2 cups water. Saute the garlic, onions, ground port, shrimp, and tofu. Add the potatoes and 1/2 cup stock.
- Cook for 10 minutes, stirring constantly. Add the beans and cook for another 5 - 10 minutes. Then add turnips, soy sauce, vegetable oil, salt and pepper (to taste), and fish sauce.
- Continue to stir and cook for 5 more minutes. Drain and save the broth for the dipping sauce.
- Allow the mixture to cool. Separate the lumpia wrappers carefully. Line one end of the wrapper with a small piece of lettuce so that the lettuce pokes out a little bit - this is the top of the roll. Use 2 tbsp. of the mixture for filling (this will be a fatter roll than for fried lumpia) on top of the lettuce and roll the wrapper.
- Close the bottom end of the roll by folding it and securing it with a little water. Wrap each roll with wax paper.
- Makes 2 dozen, depending on size of roll. Spread garlic sauce (below) liberally over lumpia.
You can make your own fresh pineapple juice at home by doing my pineapple recipes. Taste and enjoy.
Ingredients:
1 cup of pineapple
3 tsp. of sugar
1/2 CUP of water
FEW ice cubes
How to Cook:
- Cut he pineapple into cubes and squeeze out the juice from the oranges.
- Blend in a blender along with sugar.
Ingredients:
½ cup of kalamansi juice
½ cup of sugar or 1 pcs. of cold concentrated lemonade, in can
¾ cup of cold water
2 pcs. of dalanghita juice
1 cup of cold apricot nectar, in can
1 cup of ginger ale
Procedure:
Mix all ingredients well. It can make up to 8 glasses.
Ingredients:
1 pack or sachet of lime jello
1 cup of hot water
½ cup of celery, chopped
½ tbsp. of salt
½ cup of mayonnaise
1 tbsp. of onion juice
2 cups of avocado, chopped like cube
1 cup of all purpose cream
How to Cook:
Melt the jello using hot water then add the remaining ingredients. Mix it well. Pour it in container mold. Let it cool and serve it.
Ingredients:
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
How to Cook:
- In a medium bowl, mash together the avocados, lime juice, and salt.
- Mix in onion, cilantro, tomatoes, and garlic.
- Stir in cayenne pepper.
- Refrigerate 1 hour for best flavor, or serve immediately.
Ingredients:
2 to 4 talong (eggplants), average size
2 to 3 eggs, beaten
salt and pepper, to taste
oil, for frying
How to Cook:
- Broil eggplants until tender (the skins are charred and blister appears).
- Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.
- In a bowl, beat the eggs and season with salt and pepper.
- In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.
- Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.
Ingredients:
1 1/2 cups heavy cream
1 (8 ounce) package cream cheese
3 (14 ounce) cans fruit cocktail, drained
1 (14 ounce) can pineapple chunks, drained
1 (14 ounce) can lychees, drained
1 cup coconut
1 (8 ounce) package unsalted chopped almonds(optional)
1 1/2 cups cubed apples(optional)
Procedure:
- Mix heavy cream and cream cheese together to a smooth sauce like consistency.
- Combine with other ingredients and blend well, chill overnight.
Ingredients:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
How to Cook:
- Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
- Stir in the chicken bouillon, salt and pepper.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
- Slowly stir in milk as not to allow lumps to form until all of the milk has been added.
- Continue stirring over medium-low heat until thick, 4 to 5 minutes.
- Stir the milk mixture into the stockpot, and cook soup until heated through.
- Serve immediately.
Ingredients:
2 cups of garbanzos, (soaked in water)
1 bundle of parsley
1 onion
Salt
1 pcs. of garlic
½ tbsp. of soda
How to Cook:
- Put all the ingredients in grinding machine.
- Roll the grind ingredients in minimum size and flattened it.
- Fry it until its color become light red.
Ingredients:
2 cups of bamboo shoots, Labong
1 onion, chopped finely
French dressing
How to Cook:
- Simmer the labong. Squeeze and filter it to remove excess water.
- Add the labong and put some salt. Put the French dressing.
- Put the tomato and onion on the top then serve it.
Ingredients:
6 leaves of lettuce
18 pcs. stem Of asparagus, cooked in boiling water
6 green chili pepper, chopped
1 cup of cooked carrot, chopped
¼ cup of celery, chopped
1 tbsp. of salt
1 cup of mayonnaise
How to Cook:
- Arrange the lettuce in container. Add the asparagus on the top of lettuce.
- In another bowl; put the chili, carrot, celery, salt and mayonnaise.
- Pour it around the lettuce and asparagus.
- Sprinkle it with paprika.
