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Hearts of Palm Spring Rolls (Lumpiang Ubod) Aug 19, 2010 | momsy_online FILLING: 3 tablespoons vegetable or corn oil 1 tablespoon finely minced garlic 1/2 cup finely minced onion 2 cups hearts of palm, cut julienne-style 1/2 pound boiled pork, sliced thin (1/8 by 1/8-in pcs) 1/2 pound deveined, shelled shrimp (minced) 1 cup green beans, sliced julienne-style salt and freshly ground pepper to taste WRAPPERS: 3 eggs 2 tablespoons vegetable or corn oil 1 cup cornstarch 1/2 teaspoon salt 14 lettuce leaves 1-1/2 cups water 1 cup finely crushed peanuts SAUCE: 1/2 cup sugar 2 cups water 3 tablespoons soy sauce 3-1/2 teaspoons salt 1/8 teaspoon freshly ground pepper 2 tablespoons cornstarch FILLING: Saute garlic and onion in oil. When garlic browns and onion becomes transparent, add hearts of palm and cook until tender. Stir in shrimp and pork. Cook until tender. Add green beans and simmer for 3 minutes. Season with salt and pepper. Wrap 3 tablespoons of this mixture in a ready-made spring roll wrapper available in Oriental food stores) or make your own. WRAPPERS: Beat eggs thoroughly; add oil. Stir in cornstarch and salt until dissolved. Add water and mix well. heat omelet pan and pour in a thin coating of batter to make egg roll. set aside. Repeat until you have made 14 or more wrappers. Lay out the spring roll wrappers on a flat surface. Place a lettuce leaf extending over border of wrapper. Add 3 tablespoons of filling. Roll and fold one end. Leave the other end open to show the lettuce leaf. Serve without further cooking, garnished with sauce and crushed peanuts (brush sauce on egg roll and sprinkle with crushed peanuts). SAUCE: Combine all ingredients in a saucepan. Cook, stirring constantly, over high heat until the sauce thickens. Let cool. COMMENTS

Pork Cracklings (Chicharon) Aug 16, 2010 | momsy_online INGREDIENTS: 2 pounds pork rind, cut into 1-inch squares 1 tablespoon salt 3 cups water 1 cup vegetable or corn oil DIPPING SAUCE: 3 tablespoons apple cider vinegar patis or salt and freshly ground pepper to taste 3 cloves crushed garlic PROCEDURE: Boil cut pork rind in water and salt for 30 minutes. On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours. Set aside and let cool. Deep fry rinds in a skillet in hot oil over high heat until they puff up. DIPPING SAUCE: Combine all ingredients and mix well. Makes 6-8 servings. COMMENTS

Beef Steak (Filipino Style) Aug 14, 2010 | momsy_online You will need: 1/2 kilo sirloin beef, sliced very thinly 3 tablespoon, calamansi juice 1/4 teaspoon monosodium glutamate 2 large onions, cut into rings 1/4 cup soy sauce 1/2 teaspoon black pepper, ground 3 cloves garlic, minced 2 tablespoon cooking oil Here's how: 1. In a large bowl, mix the beef, soy sauce, calamansi, black pepper and MSG 2. Cover the bowl and let the mixture sit in the refrigerator for at least 30 minutes. 3. In a frying pan, heat the oil and stir fry the onion rings until soft. 4. Remove the onion rings from the pan and increase the heat until the remaining oil is very hot. 5. Reserve the marinade, fry the beef slices in batches until brown, remove them to a plate as they cook. 6. When all the beef has been cooked, stir fry the garlic in the remaining oil. 7. Pour in the marinade and let it boil for about 1 minute. 8. Arrange the beef slices on a plate, top it with the onion rings, and pour the sauce over them. 9. Serve hot with rice. COMMENTS

Fish with Black Bean Sauce Aug 10, 2010 | momsy_online INGREDIENTS: 1 pound grouper or red snapper fillets 1 cup water 4 tbsp. cornstarch, dissolved in 1/3 cup water 1 tablespoon minced scallion 4 tablespoons tausi (black beans) 3 onions, cut in wedges 1 teaspoon sesame oil 1 teaspoon minced ginger salt and freshly ground pepper to taste 1/2 cup diced bean curd 1 tablespoon minced ginger 1-1/2 cups water 3 tomatoes, cut in wedges PROCEDURE: 1. Soak the fillets and ginger in 1 cup water for 20 minutes. 2. Remove fillets and season with salt and pepper. 3. Roll in cornstarch-water mixture. 4. In a medium skillet, heat oil and fry the fillets until light brown on both sides. 5. Remove and set aside. 6. In the same skillet, fry the bean curd until light brown. 7. Add scallion and ginger and saute lightly, adding the black beans and water. 8. Thicken the mixture with cornstarch, stirring vigorously. 9. Return fish fillets to pan, and add onions and tomatoes. 10. Bring to a boil, then lower heat and simmer for 5 minutes. 11. Sprinkle with sesame oil before serving. 12. Serve hot. COMMENTS

Liempo with Langka Jul 10, 2010 | momsy_online Ingredients: 350g pork liempo, cut into serving portions 350g unripe langka, sliced into 1/2 cm thick pieces 1 pc medium onion, sliced 1 cup white kadyos or buto ng sitaw, soaked in water for 20 minutes then drained 1 can(227 g) Tomato Sauce 1 pc siling haba 2 cups kangkong, leaves and tender stalks only Procedure: 1. COMBINE all ingredients except kangkong in a casserole. Add 5 cups water, 1-1/4 tsp iodized fine salt (or 1-1/4 tbsp iodized rock salt) and 1/4 tsp peppercorn. Simmer until pork is tender. 2. ADD kangkong. Simmer for another 5 minutes or until kangkong is cooked. COMMENTS

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