Filipino Food Store » cabbage

Lumpia

Hilda — Wed, 10 Jun 2009 18:07:38 +0000

Lumpia is a delicious and a healthy Filipino appetizer. It actually resembles to the popular Asian dish spring rolls. In Philippines we actually have several versions of this dish, it could be with vegetables, fresh or fried or with meat or fish that is also fried.

Enjoy this fresh Lumpia recipe!

Sariwang Lumpia

Ingredients:

half a cup of sliced cabbage in julienne strips

1 carrot sliced in julienne strips

one cup of bean sprouts

1 small sweet potato sliced in julienne strips

1 onion sliced

2 cloves of garlic minced

10 pieces of prawns boiled, shelled and cut into two lengthwise

half a cup of shrimp broth

1 small block of tofu cut in small cubes

salt

pepper

1 teaspoon of fish sauce

some cooking oil

lettuce

10 pieces of lumpia wrapper

Procedure:

In a pan put the cooking oil, sauté the garlic and onion. Once it has becomes translucent add the vegetables, stir fry for about five minutes add your tofu, salt, fish sauce and pepper. Pour the shrimp stock and cover, let it cook for another five minutes. The vegetables should be a little bit crispy. Drain your vegetables.

Assembling the lumpia:

Lie your lumpia wrapper, put a lettuce leaf, put 1 prawn and scoop your cooked vegetables. Roll it gently one time, then fold the sides then continue rolling to seal it. You can serve it with sweet and spicy peanut sauce.

Pancit Palabok (Pancit ng Malabon)

Hilda — Fri, 15 May 2009 14:38:25 +0000

“Ang dami mo namang palabok” in other words you have so much blah, blah. Try this favorite dish of my dad that he wouldn’t mind eating them every single morning for his breakfast

Pancit Palabok or Pancit Malabon
450 gms fat bihon (rice noodles)
some water
1 T achiote seeds (or red food coloring)
¼ C cooking oil
½ C ground chicharron
¼ C fish sauce (patis)
½ tsp ground black pepper
2½ T calamansi juice
2 T cornstarch mixed with 1 T water
2 C shredded pechay baguio or any cabbage will do, blanched
1 pound medium shrimps, peeled and fried (reserve heads and peels for broth)
1 C crumbled chicharron
2 C chopped boiled pork
1 pound cooked squid , sliced
3 hard cooked eggs, sliced
2 T crumbled fried garlic slices
2 T sliced green onions
calamansi juice and fish extract

Cook the noodles in water. When softened, cook in a pot of boiling water until tender but still firm. Drain and set aside. In a small skillet heat the cooking oil and achiote seeds in low heat for 1 minute. Strain and discard seeds. Set oil aside. In a large pan, boil 4 cups water and reserved shrimp heads and shells and a dash of salt. Lower heat and simmer for 5 minutes. Remove shells and discard. Add cornstarch mixture and simmer for a few minutes until sauce has thickened. Add the ground chicharron, the achiote oil, black pepper, fish sauce (patis) , and calamansi juice. Mix well.

Add the cooked noodles and toss until noodles are well coated. Transfer into a large serving platter. Top with shredded cabbage, shrimps, pork adobo, chopped chicharron, squid, garlic, spring onions, and sliced eggs. Serve it with a slice of calamansi.

Bulalong Batangas

Hilda — Tue, 05 May 2009 11:34:36 +0000

Batangas is definitely one of the places to visit not far from Manila. Not only they boasts of their beautiful beaches, snorkelling spots, grandiose churches and most specially their cuisine. One of my favorite and definitely a recipe to remember is the Bulalong Batangas. There are several version but this one is my bestfriend’s grandmother’s most kept secret.

Ingredients:

half a kilo of beef chunks

One kilo of bone marrow

half a kilo of beef bones

1 big cabbage quartered

4 pieces of potatos peeled and cut into two

2 onions

1 onion leeks, cut about 3 inches long

3 sweet corn

2 bunches of pechay

3 liters of water

some rock salt

peppercorn

Procedure:

Start by putting in big casserole the meat ingredients. Put some rock salt, pepper corn, onions and pour in the water. All the meat should be submerged in the water. Boil for two to three hours over medium fire or until the meat is tender. The secret, pour cold water and start the fire strong then lower at the first boil. Put the vegetables accordingly: corn, cabbage, potatoes, onion leeks. Best eaten with fish sauce (patis) and calamansi.

Enjoy!

Chicken Sopas

Hilda — Fri, 18 Jul 2008 12:15:34 +0000

Ingredients:

half a kilo of chicken cut in smaller portions

5 pieces of hotdog cut in about 2cm thick

2 cloves of garlic

1 onion sliced

1 carrot cut in julienne strips

1 cup of cabbage

1/4 cup of evaporated milk

half a kilo of macaroni noodles

1 liter of water

1 chicken bouillon cube

salt, pepper

Procedure:

In a casserole put some cookign oil. Sauté your garlic, onion and carrots. Add your chicken and continue mixing. Put the hotdog and cook for about two more minutes. Pour your water with the chicken bouillon cube dissolved in it. Cover and let it boil. After the first boil add your macaroni noodles and continue cooking for another ten minutes. Then add up your cabbage, milk, salt and pepper. Turn of the fire, the warm liquid will continue cooking the rest of the ingredients. You can also add some chicken liver and gizzards in this soup if you want.

Pork Pochero

Hilda — Thu, 17 Jul 2008 14:17:17 +0000

Ingredients:

1 kilo of pork cut in serving pieces

1 can of tomato sauce

1 teaspoon of tomato paste

half a cup of cooked garbanzos (chick peas)

1 onion peeled and cut into two

1 cup of string beans

1 cup of cabbage

half a liter of water

salt and pepper to taste

pork bouillon cube

Procedure:

In a casserole, put the pork and add some oil. Let the pork melt down its fat for about a couple of minutes. Add the onion and continue stirring. Add the tomato paste and tomato sauce. Put some salt and pepper. Pour the water with dissolved pork bouillon on it. Cover and let this simmer gently over medium fire. Add your vegetables and chick peas during the last part of the cooking.

Nilagang Baka

Hilda — Thu, 17 Jul 2008 14:08:45 +0000

Ingredients:

1 kilo of beef (you can put a mixture of meat, some bones and fatty parts to have a more sumptous soup)

you can also replace the beef with pork

5 pieces of potatoes peeled and halfed

1 big onion peeled and cut into two

1 ginger peeled

one cup of string beans (bitsuwelas)

1 cup of cabbage

you can also use some bokchoy or petsay

1 liter of water

1 beef bouillon cube

salt

black pepper

banana saba 3 pieces cut into two

Procedure:

This is a very simple and yet delicious soup dish perfect for sunday lunches. In a big casserole or crock pot start by putting the meat, onion, ginger and water. Boil for about an hour or more until the meat becomes tender. Add your bouillon cube, some salt and pepper to taste. Put only the vegetables during the last part of cooking, about ten minutes before turning off the stove. The vegetables will remain crispy and sweet.

Bam-i

Hilda — Mon, 07 Jul 2008 13:54:06 +0000

Bam-i is a stir-fry of two noodles, a specialty of the Visayan island of Cebu in the Philippines. My vacation there when I was a teenager made me fall in love with their beautiful beaches and this delicious noodle recipe.

Ingredients:

half a kilo of vermicelli noodles

half a kilo of thick noodle (canton or udon type)

3 cloves of garlic

a quarter of kilo of shrimps, shelled and deveined

1 cooked chicken breast chopped

1 onion sliced

1 chinese sausage sliced

2 carrots cut in julienne strips

one cup of shreaded cabbage

some patis

1 chicken cube dissolved 1 liter of water

Procedure:

Start by frying your shrimps on a heated pan with oil. Add your garlic, onion and chinese sausage and sauté them. Add the carrots, chicken and your chopped cabbage. Pour your chicken broth and let it simmer. As it boils add your noodles and cover it. Once the noodles have wilted start mixing them. You can add more water if its necessary. Put some salt and pepper to taste. You can serve this with some hard boiled eggs decorated on the top.

Beef Meatballs Lomi Soup

Hilda — Sat, 21 Jun 2008 08:47:19 +0000

Filipinos adore soupy dishes specially during rainy season. For breakfast or even lunches noodle soup still remains a favorite. Eaten with hot rice or pandesal, nothing beats its goodness!

Ingredients:

half a kilo of fresh lomi noodles (or any noodle pasta dry or fresh)

1 liter of water

some rock salt

1 shallots sliced

2 cloves garlic

1 cube of beef bouillon (dissolved in one liter of water)

one cup of shredded cabbage, pechay baguio or any kinds of vegetables

half a kilo of ground meat

1 egg

2 tablespoons of flour

salt, pepper

1 onion chopped

Procedure:

Start by making your meatballs. In a bowl, put your ground meat. Add the chopped onion , egg and flour. Mix well. Add salt and pepper. Make some balls using the palm of your hands. Put it in the fridge for about thirty minutes. You should cover it to avoid getting the odor of the fridge. In a deep casserole, pour one liter of water, add some rock salt and let it boil. As soon as it boils, add the lomi noodles. Cook them as if you are cooking spaghetti pasta noodles. Strain them as soon their are cook. In another casserole let the beef bouillon reach its boiling point, then add your meat balls. Be sure to put them delicately. As soon as they changed color its already cook. Put your lomi in your serving bowl. Garnish it with sliced onion and chopped vegetables. Put the meat balls and pour in your boiling beef soup. The hotness of the liquid will cook your onion and vegetables. You can also top it with fried garlic.

Pancit Canton

Hilda — Sat, 14 Jun 2008 12:25:00 +0000

No birthdays or filipino family gathering is complete without a pancit on the table. A sign of longevity and strong family ties. Definitely we owe this to strong chinese influence but our version is truly filipino in its sense. Pancit could be long or short, with sauce or not but always a sure hit among the guests. I love it in between my pandesal in the morning or eaten with rice during lunchtime.

Ingredients:

1 kilo of pancit canton

*1 kilo could serve about ten to twelve guests. But it depends on their capacity to eat and if there are other dishes on the table.

half a kilo of pork belly (slice thinly)

2 cooked chicken breasts (meat shreaded)

1/4 kilo of shrimps (shells removed )

1/4 kilo of squid balls (cut into two)

2 onions sliced

3 cloves of garlic

one cup of sliced cabbage

2 carrots (cut in julienne strips)

half a cup of caulliflower (cut in small pieces) you can also use some broccolli

half a cup of celery stalks sliced

one bunch of fresh kintsay (chinese parley)

1/4 cup of soy sauce

pepper

1 pork cube (dissolve in half a liter of water)

half a cup of water

Procedure:

There are many versions of cooking canton. This one is the version of my friend’s mom she taught us, and I swear its really good. In a big wok or sautéing pan, put the pork and half a cup of water. Cover it and let it boil. After few minutes of simmering you can take now the liquid from the wok. You will save it for future use later. Add oil on the wok and start frying the pork, once they change color, take them off and put the shrimps. Cook them lightly until they change color. Next put the squid balls and do the same. After all these fry all the vegetables lighlty. You can add more oil if necessary. The vegetables need to rest crunchy and sweet. Reserve in one big plate all the fried vegetables, pork, shrimp, squid balls and cooked chicken breast. On the same wok, sauté the garlic and onion and pour the pork broth cube dissolved in water. Let it boil. Add the pancit canton. Pour the soy sauce. Do not put everything immediately, try to taste it, to determine whether you will need to put more or less. Let the canton noodles soften and absorbed the juice. If you like your pancit canton with a little bit of liquid you can already turn off the fire as soon as the noodles tenderized. But if you prefer a pancit canton drier you need to wait that the juice have already evaporated. But do not overcook because noodles have tendency to become soggy. At this point mix half of all the fried ingredients you have on the pancit. Mix them well to be sure they are proportionally distributed everywhere. The other remaining half of your fried veggies and meat goes on top of the noodles so that it will look more appetizing. Serve with kalamansi (lemon or lime) mixed with soy sauce and siling labuyo (chili hot pepper).

Chopseuy

Hilda — Mon, 09 Jun 2008 15:43:53 +0000

My mom’s best recipe of chopseuy is the one with quails egg, hope you will like this!

Ingredients:

Literally you can use all the rest of vegetables sitting on your fridge

half a kilo of cabbage (any cabbage will do)

one cup of green beans

one cup of red bell pepper

one cup of carrots peeled and cut in cubes

one cup of patola peeled and cut in rings (optional)

one onion sliced

2 cloves of garlic

12 cooked quail eggs

cooking oil

salt, pepper

you can use any meat you want: pork , chicken, you can add up some chicken liver too.

Procedure:

In a sautéeing pan, put the cooking oil. Sauté the garlic and onion. Add the meat and let it cook for about three to five minutes. The put all the vegetables and toss them. Put salt and pepper to taste then add about half a glass of water and cover it. Cook this for about five minutes.