Ginisang Ampalaya with Shrimp (or sautéed bitter gourd) is a simple yet nutritious dish that you can prepare for lunch. This recipe involves bitter gourd (also called bitter melon), which is a type of vegetable that is known to have a lot of nutritional value. It also makes use of shrimp.

Bitter gourds are really bitter. I am sure that there is a reason why this vegetable was named that way. However, it is packed with nutrients and it is said that this vegetable can help cleanse the blood. To me, eating bitter gourd was an acquired taste. I needed to force myself to finish a serving during my younger years, and then I immediately got used to it. However, I still think that some varieties are really bitter for me — so I rub some salt to get the bitter taste out before cooking.

Ginisang Ampalaya with Shrimp is best served with warm white rice. This dish can be enhanced by adding fish sauce (and spicy chili) while eating.

Try this Ginisang Ampalaya with Shrimp (Sauteed Bitter Gourd). Let me know what you think.

Ginisang Ampalaya with Shrimp (Sauteed Bitter Gourd)

 

Author: Vanjo Merano

Nutrition Information

• Serves: 3

• Serving size: 3

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

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Ingredients

• 1 medium ampalaya (bitter gourd), cut in half lengthwise, cored, and sliced into thin pieces
• 8 to 10 pieces shrimp
• 2 eggs, beaten
• 1 medium tomato, cut into cubes
• 1 small onion, sliced
• 4 cloves garlic, crushed and chopped
• 3 tablespoons cooking oil
• Salt and pepper to taste

Instructions

1. Combine ampalaya and 1 tablespoon salt. Mix well. Let it stay for 15 minutes. Rinse with water.
2. Heat the cooking oil in a pan.
3. Once the oil gets hot, add the garlic. Saute until the color turns light brown.
4. Add the onion and tomato. Sauce until the texture turns soft.
5. Add the shrimp. Stir and cook for 2 minutes.
6. Stir-in the ampalaya. Cook for 3 to 5 minutes. Add salt and pepper to taste.
7. Make extra room in the pan by pushing the mixture on the side. Pour the beaten eggs in the pan. Continue to cook the eggs while trying to stir around.
8. Mix the cooked egg with the rest of the ingredients. Cook for a minute.
9. Transfer to a serving plate. Serve.
10. Share and enjoy!

3.4.3174

Watch the cooking video:

The post Ginisang Ampalaya with Shrimp (Sauteed Bitter Gourd) appeared first on Panlasang Pinoy.

I love to eat milkfish because it is tasty. The only thing that I dislike about it is the fact that it contains too many fish bones. I needed to carefully remove each bone when eating milkfish. This takes an extra step (and time too) — although I must admit that it also builds excitement because I am anticipating something good and tasty anytime soon. Good thing that there are deboned milkfish available in the Asian supermarket these days. It makes eating milkfish convenient.

This Baked Garlic Milkfish recipe is really simple. The fish just needs to marinate for at least 3 hours in order to absorb the flavor of the marinade. I do this longer (usually overnight) for better results. I wrap the fish in a plastic wrapper and keep it inside the refrigerator.

Baking the fish is the easiest part. Simply preheat the oven and arrange the fish in a baking tray. Do not forget to line the tray with a sheet of aluminum foil so that you can clean-up easily later. Wait until the fish gets light to golden brown, then you know that it is done.

It is best eaten with a cup of white rice along with a vinegar dip. I usually crush 3 garlic cloves and mix it with vinegar along with whole peppercorns.

Try this Baked Garlic Milkfish Recipe. Send us your feedback.

5.0 from 1 reviews

Baked Garlic Milkfish

 

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Prep time

3 hours

Cook time

45 mins

Total time

3 hours 45 mins

 

Author: Vanjo Merano

Serves: 2

Ingredients

• 1 large milkfish, deboned
• ½ cup chopped parsley
• 1 head garlic, crushed
• 3 tablespoons olive oil
• 1 teaspoon coarse sea salt
• ¼ teaspoon ground black pepper

Instructions

1. Combine the chopped parsley and crushed garlic in a mortar. Pound the mixture using a pestle.
2. Add salt, ground black pepper, and olive oil. Grind the ingredients using the pestle.
3. Arrange the milkfish in a plate in a position wherein the open cavity faces upwards. Rub the garlic and parsley mixture over the milkfish. Let it stay for 3 hours.
4. Cut the head and tail off the milkfish. Slice into serving pieces. Arrange in a baking tray lined with aluminum foil.
5. Preheat the oven to 370F. Once the oven gets hot, bake the milkfish for 45 minutes or until the top turns light brown.
6. Remove from the oven and transfer to a serving plate. Serve.
7. Share and enjoy!

Nutrition Information

Serving size: 2

3.4.3174

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Breakfast Sausage Hash is a cheesy way to make sausage and hashbrown casserole. This recipe makes use of 2 kinds of cheeses: salsa con queso and shredded cheese. Having a little kick is best for this dish, but the amount of hot sauce that you will use should depend on your heat tolerance. To be in the middle, I used 1 tablespoon of hot sauce for this recipe.

The recipe below calls for sharp cheddar cheese. Having this type of cheese (along with salsa con queso) is more than enough. However, I added some Mexican cheese to add variety. You can do it as I did by combining your preferred shredded cheeses, but cheddar (sharp or mild) is the safest bet.

I enjoyed this Breakfast Sausage Hash with some tomato ketchup. I also ate this with Croissant — the combination was superb. I think that I will do this combination again in the future.

Try this yummy Breakfast Sausage Hash. Let me know what you think.

Breakfast Sausage Hash

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

Author: Vanjo Merano

Serves: 5

Ingredients

• 1 package (1 lb.) frozen shredded potatoes, thawed
• 6 pieces sausage links
• 3 tablespoons butter
• 1 tablespoon canola oil
• 10 oz. salsa con queso (use your favorite brand)
• 1 cup shredded cheddar cheese
• 1 tablespoon hot sauce (Cayenne pepper sauce)
• 3 tablespoons chopped green onions
• 1½ cups beef broth
• ½ teaspoon salt
• ½ teaspoon onion powder

Instructions

1. Heat a pan, pour-in the beef broth, bring to a boil. Add the sausage links and butter. Parboil the sausage links until the beef broth evaporates.
2. Once the broth completely evaporates, continue to fry the sausage links using the remaining butter in low to medium heat for 5 minutes.
3. Remove the sausage links from the pan, let it cool down. Slice into thin pieces.
4. Combine the remaining butter and add the canola oil, apply heat. Once the mixture heats-up, put the sliced sausages in. Cook for 1 minute.
5. Add the shredded potatoes. Stir and cook for 5 to 7 minutes.
6. Transfer the cooked potato and sausage in a mixing bowl. Add the salsa con queso, shredded cheese, hot sauce, salt, and onion powder. Fold until the ingredients are well blended.
7. Preheat oven to 400F. Arrange the mixture in a baking plate. Top with chopped green onions Bake for 35 minutes.
8. Remove from the oven. Serve for breakfast.
9. Share and enjoy!

Nutrition Information

Serving size: 5

3.4.3174

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Squid Ball Pancit Canton Recipe or Chow Mein with Squid Balls is an easy-to-prepare dish that you can make within 30 minutes. Pancit Canton is a dish that is usually served during special occasions such as birthday parties because it symbolizes long life.

Squid Ball Pancit Canton (Chow Mein) or Pancit Canton in general is also served for lunch or mid-afternoon snack. This can also be ordered in  canteens and restaurants and it is part of  the short order menu because it only takes a few minutes to cook.

When having pancit for “meryenda”, I like eating it with lots of calamansi or lime and a few pieces of pandesal. I open the pandesal using my hands and scoop the pancit using it. I then eat pancit and pandesal as a sandwich. It might sound weird, but I am sure that some of you are doing (or might have done) the same thing.

Try this Squid Ball Pancit Canton Recipe (Chow Mein). Let me know what you think.

Squid Ball Pancit Canton Recipe

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: Vanjo Merano

Serves: 4

Ingredients

• ½ lb (~250g) pancit canton noodles (flour noodles)
• 1 medium yellow onion, sliced
• 4 cloves garlic, crushed
• ½ cup chopped parsley
• 3 tablespoons cooking oil
• 12 pieces squid balls, sliced into quarters
• 4 pieces lobster balls, sliced (optional)
• ½ cup carrots, julienne
• ½ small cabbage, chopped
• 1½ cup chicken stock or broth
• 3 to 4 tablespoons soy sauce
• ¼ teaspoon ground black pepper

Instructions

1. Heat the cooking oil in a wok. Saute the garlic, onion, and parsley. Add the ground black pepper.
2. Add the squid and lobster balls. Stir fry for 2 to 3 minutes.
3. Add the chopped cabbage and carrots. Toss. Cook for 5 minutes or until the vegetables starts to soften.
4. Pour-in the soy sauce and chicken broth. Let boil.
5. Lay the flour noodles over. Cover the wok. Let it stay for 1 to 2 minutes. This will let the flour noodles absorb the steam, which will make it soft and easy to handle.
6. Remove the cover and gently toss the noodles. Makes sure that all the ingredients are well incorporated. Cook until the liquid dries up.
7. Squeeze some lime, and then toss some more.
8. Serve. Share and enjoy!

Nutrition Information

Serving size: 4

3.4.3174

The post Squid Ball Pancit Canton Recipe (Chow Mein) appeared first on Panlasang Pinoy.

Caramelized Butternut Squash is a simple dessert that you can meet this autumn or anytime of the year. It is easy to make and simply delicious. I enjoy this as a dessert. Sometimes, I make this dish to snack on.

Butternut Squash is an amazing ingredient. There are lots of dishes that you can make using this and it blends well to almost any ingredient, may it be veggies or meat.

There are more ways to cook butternut squash. Click here to check it out.

Try this Simple Caramelized Butternut Squash Recipe. Enjoy!

Caramelized Butternut Squash

 

Print

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

Author: Vanjo Merano

Serves: 3

Ingredients

• 1 lb. butternut squash, peeled, seeds removed, and cut into cubes
• 2½ tablespoons melted butter
• 4 tablespoons dark brown sugar
• ¼ teaspoon salt

Instructions

1. Preheat oven to 410F
2. Combine squash, brown sugar, salt, and butter in a bowl. Toss to coat the squash with the rest of the ingredients.
3. Arrange the coated butternut squash on a baking tray lined with an aluminum sheet. Bake for 35 to 45 minutes.
4. Remove from the oven and transfer to a serving bowl.
5. Serve. Share and enjoy!

Nutrition Information

Serving size: 3

3.4.3174

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Pork Giniling Croquette is a simple appetizer dish made from pork giniling and mashed potato.

I like to eat this croquette version simply with ketchup. I also tried it with homemade ranch dip and it was also a perfect combination.

The cooking video below will show you exactly how I prepared this dish from scratch. I made use of leftover pork giniling and some homemade mashed potato. The links for these recipes are provided below in the recipe section.

As I mentioned, this is an appetizer dish. However, it can also be eaten for breakfast. You can also treat this as some sort of bar food such as fried mozzarella sticks that you can have while drinking beer or any other beverage. On a side note, thinking about mozzarella sticks just reminded me  about the Filipino Cheese Sticks that I used to make. I really have to make one this Halloween weekend.

Try this Pork Giniling Croquette Recipe. Enjoy!

5.0 from 1 reviews

Pork Giniling Croquette

 

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Prep time

15 mins

Cook time

12 mins

Total time

27 mins

 

Author: Vanjo Merano

Serves: 5

Ingredients

• 2 cups mashed potato (get recipe here)
• 2 cups pork giniling (get recipe here)
• 3 eggs
• 1½ cups Panko breadcrumb
• ¼ cup all-purpose flour or bread crumb
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• 2 cups cooking oil

Instructions

1. Combine mashed potato and pork giniling in a bowl. Mix well.
2. Add one egg and all-purpose flour. Mix well.
3. Beat 2 eggs in a bowl. Arrange the panko breadcrumb in a separate bowl. Scoop around 2 tablespoons of mashed potato and pork giniling mixture and then form a ball-shaped figure using your hand. Dip in beaten egg then dredge or roll on the Panko breadcrumb. Make sure that the ball mixture is coated properly.
4. Heat the cooking oil in a cooking pot. Once the oil gets hot, fry the pork giniling croquettes in medium heat until the color turns golden brown. Turn the croquettes over to cook the opposite side.
5. Remove from the cooking pot and arrange in a plate lined with paper towel. This will absorb the oil.
6. Remove the paper towel from the plate leaving the perfectly cooked pork giniling croquettes in the plate.
7. Serve. Share and enjoy!

Nutrition Information

Serving size: 5

3.4.3174

Watch the cooking video:

//www.youtube.com/watch?v=kve0mlahI2Y

The post Pork Giniling Croquette Recipe appeared first on Panlasang Pinoy.

Beer and Cilantro Marinated Prawn is an easy and hassle-free way to make lunch. For extra flavor , the prawn are marinated in a mixture of ale beer and cilantro before grilling.

I also made some garlic butter basting sauce to make this Beer and Cilantro Marinated Prawn dish more interesting. The result was a delicious tasty dish that you can pair with white wine.

The recipe below tells you to marinate it for at least 3 hours, but it will be best if you keep it in the fridge o marinate for 6 hours or more. This will let optimal absorption of the flavors from the marinade.

Try this Beer and Cilantro Marinated Prawn Recipe. Enjoy!

Beer and Cilantro Marinated Prawn

 

Print

Prep time

180 mins

Cook time

10 mins

Total time

3 hours 10 mins

 

Author: Vanjo Merano

Serves: 3

Ingredients

• 8 pieces prawn
• ½ cup chopped cilantro
• 1½ cups beer
• ¼ cup melted butter
• ½ teaspoon sea salt
• 1 teaspoon garlic powder

Instructions

1. Combine beer and cilantro in a bowl. Stir and then add the prawn. Let it stay for at least 3 hours.
2. Make the basting sauce by combining butter, salt, and garlic powder. Mix well.
3. Heat-up the grill. Put the marinated prawn on the grill and then continue to grill one side for 4 minutes. Baste the opposite side with the butter mixture. Turn the prawn over to grill the other side. Do not forget to apply the basting sauce.
4. Transfer the grilled prawn in a serving plate. Serve with lemon wedges.
5. Share and enjoy!

Nutrition Information

Serving size: 3

3.4.3174

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Yellow Arroz Caldo is another version that I have for you. This recipe makes use of packaged yellow rice, which is better known as arroz amarillo. The yellow rice is not literally yellow. The package includes herbs and spices that makes the rice turn yellow when cooked.

Yellow Arroz Caldo or any congee in general is best eaten during cold weather. I like to have it when it is very hot because it keeps me warm. It works better for me if I have it with a dip of chili flakes and fish sauce. Squeezing lime or calamansi (and even lemon) on your arroz caldo will make it more enjoyable to eat.

Some of you might know how to cook this dish, or at least have tried to do so. This recipe post is a simple reminder for those of you who have not tried cooking this, and wanted to give it try. If you are new to cooking, go ahead and try this recipe. All you need are the proper cooking equipments and the ingredients. The steps are detailed in the recipe below.

Try this Yellow Arroz Caldo Recipe. Enjoy!

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Pork and Kangkong Guisado is a simple dish that you can serve during ordinary days. I like this because it is delicious, easy to prepare, and budget friendly. I enjoy eating this dish with a cup of white rice — oh, I mean 2 cups.

I used pork shoulders because it contains some fat that can be extracted during the cooking process. I sprayed the wok with some cooking oil spray to grease it and make sure that the meat won’t stick on it. You can also use a tablespoon of cooking oil if you do not have cooking oil spray. Simply swirl the wok to distribute the oil over it while heating it up.

The pork needs to go first. Once the oil is hot, gently add the pork and brown one side. Turn it over to brown the opposite side. During this process, the fat from the pork gets extracted and turns into oil. We will used this extra oil to cook the garlic an onion.

The kangkong was segregated into 2 parts: the stalk and leaves (I used Chinese kangkong or Ongchoy for this recipe). Simply prepare it by manually segregating the leaves and stalk. Chop the stalk into short pieces. The stalks go first in the cooking process, while the leaves are added towards the end.

Soy sauce was the only seasoning that I added, but it will help if you use beef broth (instead of water) for extra flavor.

Try this Pork and Kangkong Guisado Recipe. Let me know what your think.

Watch the cooking video:

//www.youtube.com/watch?v=MHWM2GGPVko

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Pork Ginataan with Squash and String Beans is a rich and delicious Filipino dish that makes use of pork, coconut milk, and vegetables such as squash and string beans. This recipe has many variations. You can do this with other types of meat and even with seafood such as crab. In fact, Ginataang Sitaw at Kalabasa with Crab is one version that I enjoy eating.

I love this dish because it is very tasty and delicious. The only thing that bothers me is the certainty that I will always overeat when this dish is served because it’s richness and flavor do not deserve just a cup of rice — maybe 2 or just a little bit over it.

There are many ways to cook Pork Ginataan with Squash and String Beans. I used shrimp paste or  bagoong as the main source of flavor. Fish sauce or even salt can be used as alternatives. You will notice that I always use butternut squash these days. Well, the family learned to love this squash variety because it tastes simply delish, and the kids love it too. In addition, it is healthy and has a lot of benefits. Here are some of the benefits of butternut squash.

Try this Pork Ginataang with Squash and String Beans Recipe. Let me know what you think.

Watch the cooking video:

//www.youtube.com/watch?v=hTWpJJbdeFA

The post Pork Ginataan with Squash and String Beans appeared first on Panlasang Pinoy.

Pinoy Chicken Noodle Soup is something that I make when the weather starts getting chilly. I like it because it is delicious and keeps me feel warm and cozy. I also like it because I get to enjoy two of my favorite noodle dishes in just one dish since this is somewhat a crossover between chicken mami and lomi.

I used bone-in chicken thighs for this recipe. I figured that using this ingredient costs less than using boneless chicken breasts, and the bone also helps make the dish more flavorful. I also added chicken liver and bacon for extra flavor. These ingredients are already tasty, but it makes it even better if seasoned with fish sauce, in my opinion.

Pinoy Chicken Noodle Soup is good to have for lunch or early dinner. It also makes a good heavy snack during mid-afternoon. On rainy days or snowy days, I can finish 2 bowls. the first bowl will have everything in it, while the second will just be all broth. It keeps me stay warm the entire day.

Try this delicious Pinoy Chicken Noodle Soup Recipe. Enjoy!

Watch the cooking video:

//www.youtube.com/watch?v=ox6hbOlXoSw

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Your day should start with a good and filling breakfast in order to gain strength to face all the challenges ahead. Loaded Breakfast Potato is  a perfect dish that you can make to help you get ready for your day. It is packed with energy and tastes really good.

You can use any variety of baking potato for this recipe. The recipe below should be able to guide you in all the steps necessary to complete this dish.

There is step below that tells you to scrape the potato. This step will need you to scoop the contents of the potato to make it hollow. This space will be later used to hold the egg and veggies. Simply use a small spoon to scrape the potato out.

Try this Loaded Breakfast Potato Recipe. Enjoy!

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Spicy Chicken in Coconut Milk or Spicy Ginataang Manok is a Filipino Chicken dish that makes use of coconut cream or coconut milk and lots of spicy chili. This simple yet rich dish is easy to prepare and can be eaten along with rice for lunch or dinner.

I tried to make this dish as simple as possible so that you will find it easy to follow. If you have tried to make laing using one of our laing recipes, you’ll notice that we did not use cooking oil in the recipe; the ginger, garlic, and onion were initially cooked by boiling in coconut milk and the other ingredients were added sequentially.

Use any chili pepper that you prefer: the spicier, the better. You can also use cracked red chili or even cayenne pepper powder. As for the coconut cream, I prefer using it instead of coconut milk for this recipe because it is thicker and richer. However, coconut milk works well too.

You can substitute spinach if maluggay leaves are not available; adding wedged green papaya is also a good idea.

Try this rich Spicy Chicken in Coconut Milk (Ginataang Manok) recipe. Enjoy!

Watch the cooking video:

//www.youtube.com/watch?v=KsAgYl5Npv8

The post Spicy Chicken in Coconut Milk (Ginataang Manok) appeared first on Panlasang Pinoy.

Sausage, Liver, and Pork Stew is perfect for all occasions;  it can also be served during regular days when you feel like preparing something nice and special. This dish is similar to pork menudo and can be enjoyed anytime of the day.

I used Kielbasa sausage for this recipe because there is a nice flavor to it that makes this dish stand out. The pork and pig liver also contributes to make the this dish taste delightful. You can use chorizo or even beef franks and hotdogs as an alternative to sausage; either way, it will still be great.

I thought that the bell pepper contributed in the success of this dish. It also has certain health benefits that we can take advantage of (see this article). The potato, green peas, and carrots blended well with the rest of the ingredients, as expected.

Try this Sausage, Liver, and Pork Stew Recipe. Let me know what you think.

Watch the cooking video:

//www.youtube.com/watch?v=32b4T5HQvC4

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Tuna Sandwich Spread makes any bread tastes better. In my case, it goes best with pandesal and loaf bread (it is also known as tasty bread).  This Tuna Spread Recipe is simple and straightforward.

I like this tuna sandwich spread version because it is basic. It has this good taste into it that most people will love, while it still be modified to taste according to someone else preference.

For example, sometimes I want my tuna spread to be rich, so I add shredded cheese. I can also add sour cream or even cream cheese depending on my mood.

I remember tuna sandwich spread whenever there are outings or excursions that involves the entire family or clan. The grown-ups back then will make tuna sandwiches using a mixture of tuna and mayonnaise. They will make individual sandwiches using loaves of tasty bread. Each sandwich is wrapped in a table napkin and re-packaged altogether using the same plastic bag of the loaf — oh, and sometimes there were huge jugs of orange juice too. Maybe some of you can relate to it.

Try this quick and easy Tuna Sandwich Spread Recipe. Enjoy!

The post Tuna Sandwich Spread appeared first on Panlasang Pinoy.

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The post Turkey and Ham Sopas appeared first on Panlasang Pinoy.

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Teriyaki Chicken Thighs is a version of Chicken Teriyaki using our homemade teriyaki sauce with garlic powder, salt, and ground black pepper. This is a delicious dish that I always enjoy to eat. I also like it because I can prepare it on the stovetop using a grill plate. This means that I do not need to brave the cold and snow in the deck during wintertime.

It is easy to prepare chicken teriyaki thighs; all we need to do is make teriyaki sauce using our own recipe (the recipe link is provided below). I just combined the chicken with the teriyaki sauce and garlic powder, salt, and pepper. I always do this if I feel like having a nice meal the next day. I like to keep the chicken longer with the marinade because it turns out more flavorful.

When grilling the marinated chicken with skin-on, expect the skin to get a bit burnt afterwards. You can avoid it by removing the skin before grilling the chicken, or remove it at the middle of the grilling process. While I usually leave the skin intact on other similar recipes, in this recipe, I removed the chicken skin after a few minutes. I did this so that the chicken meat can still absorb some oil from the skin which helps keep it moist.

This can be enjoyed with regular white rice, I also think that it is best with old school warm white rice with “Pandan” leaves — you know — the type of rice that our grandmother used to prepare in the Philippines.

Try this Teriyaki Chicken Thighs Recipe. Let me know what you think.

The post Teriyaki Chicken Thighs appeared first on Panlasang Pinoy.

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Inabraw is a Filipino dish composed of different kinds of vegetables and fish. It is also known as dinengdeng. The vegetables used are usually the common veggies that can be grown in one’s Philippine backyard; these are string beans, bitter melon, tomato, okra, moringa (malunggay), jute leaves (saluyot), and eggplant. There are other vegetables that can be used aside from what I have mentioned. The fish can either be grilled or fried.

I made this version of inabraw using fried tilapia. I haven’t had fried fish in weeks, so I thought that this is a good opportunity for me to cook one. As for the vegetables, I went to the nearby grocery store to select the best veggies that are appropriate for this dish. Instead of bagoong Monamon,  I used bagoong Balayan.

This dish is simple and easy to make. All you need to do is fry the fish and boil the veggies. My wife and I enjoy this with lime or calamansi. I top my warm white rice with inabraw along with a portion of the fried fish and then I squeeze a piece of lime on top. Yummy!

Try this Inabraw Recipe (Boiled Vegetables with Fried Fish in Anchovy Sauce). Enjoy!

Watch the cooking video:

//www.youtube.com/watch?v=7-O8UxTLhxk

The post Inabraw Recipe (Boiled Vegetables with Fried Fish in Anchovy Sauce) appeared first on Panlasang Pinoy.

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Lumpiang Gulay or Vegetable Egg Roll is a simple fried appetizer dish made from vegetables and fried tofu. These are wrapped in egg roll wrappers and then fried until crispy.

This dish is known as vegetable spring rolls in Asia. I think that the concept of egg roll vs. spring roll has something to do with location. In America, dishes such as these are usually referred to as egg rolls, but it it is can be referred to differently in other places. As far as I am concerned, these are all lumpia and all I care about is how good it taste.

The process of cooking the vegetables is straightforward. When it comes to the type of wrapper, I will leave that to your preference. In my opinion, thinner wrapper works best for this recipe. I use  TYJ brand most of the time, but the regular wrapper that are usually available in the Philippines work best for this particular dish. The brand that I used for this recipe is Simex.

Try this Lumpiang Gulay (Vegetable Egg Roll Recipe). Enjoy!

The post Lumpiang Gulay (Vegetable Egg Roll Recipe) appeared first on Panlasang Pinoy.

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Beef Sinigang sa Kamias with Gabi or Beef in Sour Broth with Taro is a Filipino soup dish commonly consumed on regular days. Bilimbi (locally known as kamias) serves as the souring agent. This delicous soup has a mild amount of sourness and an extra load of “deliciousness” brought about by all of its components.

The beef is so flavorful and tender, while the taro root adds a nice thick texture to the soup. I like how the “kamias” and tomato work together to bring out that nice sour flavor. Adding a piece of Jalapeno also gave a hint of spice which made the overall experience enjoyable.

This dish is simple to prepare. All we need is extra time to make the beef tender. I also love the idea of blanching the vegetables and placing these on the side because it maintains the texture and color. The preparation (having the vegetable on the side and adding them with the soup when its time to eat) is perfect if you have guests around or if you plan to consume it later on within the day because there no risk for the vegetables to get overcooked.

Here are the general steps on how we cooked this dish. We started by boiling the water and beef broth. The beef along with the kamias, tomatoes, and onions, were added once the liquid boils. I had the taro root (gabi) in the middle of the boiling process. I gave it a good hour and half to boil (in low to medium heat) to make sure that the beef is tender enough (and it was perfect). While cooking the beef, we prepared the veggies using a second cooking pot. Simply boil water and add the vegetables. Cook the vegetables for a few minutes then quickly scoop it out of the cooking pot and place it in a large bowl filled with cold water (its better if the bowl has ice in it). The cold water will stop the cooking process in each piece of veggies because you are taking off residual heat. In the process, the color and texture of the vegetable are maintained.

Try this Beef Sinigang sa Kamias with Gabi Recipe (Beef in Sour Broth with Taro). Enjoy!

The post Beef Sinigang sa Kamias with Gabi (Beef in Sour Broth with Taro) appeared first on Panlasang Pinoy.

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