Ingredients:
2 cups all purpose flour
4 tablespoons sugar
1 1/2 tablespoons baking powder
2 large eggs
2 cups milk
1 teaspoon vanilla
How to Cook:
- Mix the flour, sugar and baking powder in large bowl.
- In another bowl beat eggs with milk and vanilla.
- Add egg mixture to flour and mix till smooth.
- Let stand for 5 minutes and mix again.
- Pour mix in hot skillet to make inch pancake.
- Flip when bubbles on edge break.
Ingredients:
1 kg pork tenderloin, cubed
3 medium potatoes, cubed
2 medium carrots, cubed
1/2 cup raisins
1 medium red bell pepper, diced
1 medium green bell pepper, diced
500 ml tomato sauce
100 g liver spread
1 medium onion, chopped
2 garlic cloves, chopped
50 g grated romano cheese(you can also use Parmesan)
Marinade 2 bay leaves
1 cup Sprite
4 tablespoons soy sauce
2 tablespoons lemon juice
1 lemon, zest of, only
ground black pepper
How to Cook:
- Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.
- Remove pork from the marinade, drip dry.
- Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.
- Add fresh pork liver if you prefer the fresh ingredient, cover and cook.
- Add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally.
- Add peppers and adjust the seasoning.
- Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.
Ingredients:
1 (20 count) package lumpia skins (or egg roll wrappers)
1/2 lb ground beef
1/2 lb ground pork
1 cup green onion, minced
1 cup carrot, minced
1 cup celery, minced (same as above)
1 egg, beaten
4 tablespoons soy sauce
1/2 teaspoon ground pepper
Seal wrappers with with following mixture
1/4 cup flour
1/4 cup water
How to Cook:
- Brown beef and pork, until almost completely cooked. Drain fat. Cool and process in food processor or chop up into fine pieces (like Taco Bell taco meat or a little coarser) with fork.
- Combine meats, vegetables, egg, sauces, pepper in a large bowl. Cover and refrigerate for 30 minutes to 1 hour for flavors to set inches I like to prepare my filling the day before so it can marinate all night.
- Prepare wrapper (by separating) and place on a separate plate. Place 1 to 2 T of filling in the center of the wrapper.
- Fold left edge over all the way, then bring down top and bottom, then roll the rest of the way to the right, making a roll. hard to explain without a picture, but you'll figure it out -- looks like an egg roll when done, only thinner and longer. Seal with with flour and water mixture.
- After you have assembled all the lumpia, heat your oil (I use the deep fryer) to 375 degrees. Cook until golden brown, turning often, approximately 3 minutes. Drain on paper towels.
- Serve with sweet and sour sauce.
- Note: the wrapper packages usually have instructions for rolling the wrap.
Ingredients:
1/2 lb bacon
5 cups cooked long-grain rice
(can use other rice, but long or medium grain rice is all I ever use)
6 garlic cloves, smashed and diced
1 1/2 cups frozen peas and carrots
2 eggs, beaten slightly
2 tablespoons vegetable oil (optional)
1/4 cup light soy sauce (or more to taste)
salt
How to Cook:
- Slice the bacon slices cross ways into small slivers. This works well if you keep your bacon frozen. Thaw enough to slice and then just slice off your pieces of bacon across so you have a bunch of thin strips. Fry the slivers of bacon in a large wok or pan and then remove the bacon to drain on a paper towel. Reserve some of the bacon fat, about 2-4 tbsp, or use vegetable oil, or use a mixture.
- Lightly fry the garlic in the bacon fat/oil in the same pan you fried the bacon. Don't let the garlic get brown. Add the cold rice and the peas and carrots and let it all warm at high temperature and break up the big pieces of rice. It's ok for there to be some clumps of rice remaining. It is important your rice is cold when you start or the fried rice will get gluey and mushy. Day old rice is best, but if you want to make your rice fresh and then fry it, cook the rice and put in a flat baking pan in the freezer to cool for 30-60 minutes first.
- After about 5 minutes, or once the rice is heated through make a well in the center of your rice. Add your eggs and stir them slightly. I like to cook the egg most of the way through in the well, and then slowly bring in the remaining rice which gives some eggy chunks as well as a light coating of egg on some of the rice. Another option is to lightly fry the scrambled egg separately first and then add it to the fried rice.
- The last step is to add the soy sauce, crumble bacon pieces over, mix, taste and add salt if desired. This fried rice is surprisingly simple, but really awesome. I always use the frozen peas/carrots, but other veggies can work. Never use canned veggies, and ones that release water (like tomatoes, mushrooms, zucchini, squash) can be tricky, because your rice can get mushy. Fresh carrots, broccoli, snap peas, bell pepper, frozen/fresh corn have been tried and all work.
