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When I and my siblings were young, my Mom occasionally cooks this dish and we loved it. Few days ago she cooked this dish again and I want to share it with all the visitors here.
Ingredients and cooking procedure after the jump.
Ingredients:
Ampalaya leaves
4 cloves of garlic
1 medium onion
1 small can sardines with tomato sauce
2 Tbps. of Patis (Fish sauce)
Vegetable oil
2 cups of water
Salt to taste
Cooking Procedure:
* Put vegetable oil in a casserole, sautÈ garlic, onion.
* Pour sardines and cook for few minutes.
* Add Ampalaya leaves, salt.
Lumpia Sauce Recipe
Ingredients and cooking procedure after the jump.
Ingredients:
1 head garlic crushed
1 tbsp. Vegetable oil
3 tablespoons cornstarch
1/4 cup brown sugar
1/3 cup Soy sauce
1 1/2 cups water
Salt and Pepper to taste
Cooking procedure:
1. To prepare the sauce get a bowl, pour the water, cornstarch, sugar, salt and pepper. Mix together, beat it until it is thoroughly mixed. If it is slumpy, get a strainer.
2. Fry garlic until brown and set aside.
3. Into the heated pan, pour the sauce and stir it constantly until mixture thickens.
4. Top it with the fried garlic.
Tips: If you can't find brown sugar, white is fine.
Ingredients and cooking procedure after the jump.
Ingredients:
1 head garlic crushed
1 tbsp. Vegetable oil
3 tablespoons cornstarch
1/4 cup brown sugar
1/3 cup Soy sauce
1 1/2 cups water
Salt and Pepper to taste
Cooking procedure:
1. To prepare the sauce get a bowl, pour the water, cornstarch, sugar, salt and pepper. Mix together, beat it until it is thoroughly mixed. If it is slumpy, get a strainer.
2. Fry garlic until brown and set aside.
3. Into the heated pan, pour the sauce and stir it constantly until mixture thickens.
4. Top it with the fried garlic.
Tips: If you can't find brown sugar, white is fine.
Lumpiang Bangus / Milk Fish Spring Rolls
Ingredients and cooking procedure after the jump.
Ingredients:
1 Large-sized bangus
1 medium onion
1 1/4 cup raisins
Vegetable oil for frying
3 medium-sized tomatoes
1 tsp. pounded garlic
30 lumpia wrappers
Salt and pepper to taste
Cooking Procedure:
1. Clean the fish, boil it until itís tender but not too soft and then remove the flesh from the bones and set it aside.
2. Cut the onions and tomatoes into small pieces.
3. Saute' the garlic, onion and tomatoes, add fish meat and raisins, season with salt and pepper. Set aside and cool.
4. Get a tablespoonful of the cooked fish and wrap it. Remember, use the tablespoon to measure the meat that you wrap.
5. In a deep fryer pour the vegetable oil, when you think its hot enough pour the lumpia one by one to avoid sticking to each other.
6. Fry it until golden brown. Drain in absorbent paper and serve hot with sweet & sour sauce or the Lumpia sauce that you made out of the recipe that I post here.
Tips: Most of the supermarkets sell Lumpia Wrapper in square shape and you can buy different sizes. But I prefer to use the round lumpia wrapper that you can buy in a public market if you are in the Philippines. Or if you have lots of time to spare, you can prepare the wrapper yourself. You can find the recipe and the procedure on how to do it here in this blog.
Ingredients and cooking procedure after the jump.
Ingredients:
1 Large-sized bangus
1 medium onion
1 1/4 cup raisins
Vegetable oil for frying
3 medium-sized tomatoes
1 tsp. pounded garlic
30 lumpia wrappers
Salt and pepper to taste
Cooking Procedure:
1. Clean the fish, boil it until itís tender but not too soft and then remove the flesh from the bones and set it aside.
2. Cut the onions and tomatoes into small pieces.
3. Saute' the garlic, onion and tomatoes, add fish meat and raisins, season with salt and pepper. Set aside and cool.
4. Get a tablespoonful of the cooked fish and wrap it. Remember, use the tablespoon to measure the meat that you wrap.
5. In a deep fryer pour the vegetable oil, when you think its hot enough pour the lumpia one by one to avoid sticking to each other.
6. Fry it until golden brown. Drain in absorbent paper and serve hot with sweet & sour sauce or the Lumpia sauce that you made out of the recipe that I post here.
Tips: Most of the supermarkets sell Lumpia Wrapper in square shape and you can buy different sizes. But I prefer to use the round lumpia wrapper that you can buy in a public market if you are in the Philippines. Or if you have lots of time to spare, you can prepare the wrapper yourself. You can find the recipe and the procedure on how to do it here in this blog.
Because it has salt, fish and shrimp bagoong can stay for a longer period of time without spoiling compared to other foodstuffs. Just be sure to place them in tightly sealed containers or jars.
When scooping some bagoong, always be sure to use a dry spoon or scooper to prevent possible spoilage.
When scooping some bagoong, always be sure to use a dry spoon or scooper to prevent possible spoilage.
Here's the famous Filipino dish with a twist.
Here's how to cook it.
Ingredients:
1 kilo of pork, cut into serving pieces
1 ampalaya (bitter gourd), deboned and sliced
5 cloves garlic
1 cup vinegar
2 tbsps. lard
Salt & pepper
Cooking Instructions:
1. In a pot, place the pork in vinegar, crushed garlic, lard, salt and pepper.
2. Allow to simmer until pork is tender.
3. When the pork is tender, add the sliced ampalaya. Serve hot with rice.
Here's how to cook it.
Ingredients:
1 kilo of pork, cut into serving pieces
1 ampalaya (bitter gourd), deboned and sliced
5 cloves garlic
1 cup vinegar
2 tbsps. lard
Salt & pepper
Cooking Instructions:
1. In a pot, place the pork in vinegar, crushed garlic, lard, salt and pepper.
2. Allow to simmer until pork is tender.
3. When the pork is tender, add the sliced ampalaya. Serve hot with rice.
When cooking, always remember to slice first the first ingredient that will be cooked. When cooking sinigang, slice the pork and beef first, as these should be boiled to tenderize. All other ingredients should follow depending on the amount of cooking time needed.
