This dish is of Chinese origin, though it became quite popular in the Philippines. It is made up of ground pork or beef and shrimp, minced onions, shredded carrots and spices held together by a beaten egg, encased in a thin crepe skin called lumpia wrapper then deep fried.
1.5 lbs. lean ground beef
18 pcs. shrimp (peeled, deveined and chopped)
2 cups shredded carrots
1 cup minced onions
2 tsp. salt
1 tsp ground black powder
2 tsp. garlic powder
3 garlic cloves, minced
1/2 cup chopped parsley or cilantro
1 Chipotle pepper in adobo sauce
2 eggs, separated
1 bag of 11oz Wei-Chuan spring roll shells
3 cups cooking oil
1. Combine all first 10 ingredients plus 1 egg, mix very well to incorporate the flavor.
5. Heat the cooking oil in a wide frying pan, then cut each piece of lumpia into seconds or thirds, and deep fry for 10-12 minutes and drain on a paper towel.
Sweet and Sour Sauce:
Combine 4 tablespoon brown sugar, 2 & 1/2 tablespoon ketchup, 1/3 cup vinegar and 1/2 teaspoon soy sauce in a small saucepan, stir until boiling slowly. Dissolve 2 teaspoons cornstarch in 5 teaspoon of water and pour into the boiling mixture, whisk with a whisker and turn off the stove, pour on a little glass cup.
12 pcs. raw, live crabs (from any fish market)
3 cloves garlic (minced)
1 Tbsp. fresh ginger (finely chopped)
2 small Thai red chilies
1 cup tomato sauce
1/2 Tbsp-1 Tbsp.fish sauce (you can find in any Asian or Chinese store)
2 Tbsp. olive oil
1/2 tsp. sesame oil
1/3 cup water
1/4 cup chili sauce (you can find it in any Chinese supermarket)
1. Wash and clean the crabs and put them inside the huge pot with cover.
2. Using a pick up tong and a kitchen scissor, pull back the apron and cut the top shelf from each crab. Segment each crab into 2 pieces. Be careful of the claws that they don’t bite your hands or your fingers or it will be very painful I am telling you. Once you cut it in half with the kitchen shear, they will be dead.
3. Heat oil in a very huge wide pot. Add the garlic and the ginger until fragrant, add the Thai red chilies, stir fry for a minute or two then add the crabs and stir-fry until the meat turns white and the shells turn red.
3. Add the chili sauce, tomatoes sauce, sesame oil, fish oil and 1/3 cup water, stir together, bring to a boil and lower the heat to a slow simmer, you may add shrimp at this time, either you continue scooping the sauce and pour it into the crabs and shrimp or cover the pot on a slow simmer for 5 minutes.
4. Open the pot and let the steam out, then sprinkle with cut scallions. Serve immediately with newly steamed Jasmine rice with an ice cold beer or any ice cold beverage.
This is an alternate dish with the Frogmore Stew famously called by my co-workers headed by Mercy as Oohh la la! As always, Masarap! Peaches.
1 huge red onion ( sliced )
3 garlic cloves ( minced )
2 tsp. cumin
1 Chipotle pepper in adobo sauce ( seeded, finely chopped )
2 cans 14.5 oz organic diced tomatoes
1 can 15.5 oz each of black beans, red kidney beans, chick peas and golden sweet corn ( rinsed and drained )
1.34 lb. organic ground beef ( washed, drained)
2 cups of chopped colored bell peppers
1 tsp. each of Himalayan pink salt and ground black pepper
1. Sauté the well drained ground beef in a huge pot until the fat and oil get extracted, add the garlic and the onions until fragrant, continue stirring until the beef is no longer pink for 10 minutes.
2. Add the bell peppers, Chipotle pepper, salt, pepper, organic tomatoes, cumin and 2 cups of water, wait till it simmers while covered for 40 minutes or until the beef is tender.
3. Add all the beans, stir and taste then simmer for 20 minutes on low fire uncovered until the sauce diminished in volume and until it thickens. Serve with crusty bread or serve with fried fish and rice.
4 pieces red ripe tomatoes (chopped)
1 huge yellow onion (quartered)
10 cups rice washings (optional) 0r filtered water
2 red Thai chilis
1 Khorr,1.4 oz Tamarind Soup Mix
1 eggplant ( diagonally sliced)
20-24 pieces okra (trimmed)
1 lb beef bones + 2 lbs.short ribs+1/2 lb beef inside skirt (cubed and fat trimmed off
1. Wash and season with salt the beef, rinse and drain very well in a colander while cutting the vegetables.
2. In a huge pot, pour the rice washings, onions, tomatoes, and drained beef. Let it boil without a cover. Once it simmers, turn the heat low and cover. Simmer for an hour until beef are tender. Fish the onions and set aside.
3. Pour the tamarind mix and stir well until well dissolved and well combined. Taste the broth and adjust seasoning as per your preference.
4. Throw in the okra, cook for 3 minutes, add the green beans and eggplant and cook for 8 minutes then fish all the vegetables out and set aside with the onions.
So delicious and will warm up your body and soul, Enjoy!
As always, Masarap, Peaches.
1/2 of 1 lb. box elbow macaron(cooked as perbox instruction)
1/4 cup carrots, Julienned cut
a handful of pineapple tidbits(drained)
a few Tbsp. of mayonnaise
2 tsp. finely chopped red onions or shallots
dash of salt & pepper as per your taste
a handful of sliced red and yellow sweet peppers for color
1-2 tsp. dijon mustard
PROCEDURE: Mix all of the ingredients & refrigerate till ready to serve.
As always, Peaches, Masarap!
Just got back from Las Vegas and I cooked most of my specialties in 2 of the gorgeous homes we stayed in. Voila! Here comes this recipe.
3 lbs.Wild Caught Alaskan Cod fillet
5 very red, ripe tomatoes
1 huge yellow onions (chopped)
2 Tbsp. extra virgin oil
1 tsp. Italian seasoning
3/4 cup of white wine
2 tsp. lemon juice
3/4 cup black olives (sliced into thin rounds)
2 Tbsp capers (undrained)
5 garlic cloves(crushed w/ garlic crusher)
2 tsp. salt and 1 tsp. Ground black pepper
1 tsp. coarse sea salt
1. Wash and drain cod fillet in a colander, paper towel dry, season generously with salt/pepper mixture.
2. Boil tomatoes in water until skin isc peeling off, plunge in an ice cold water-filled bowl. Drain in a colander, peel off the skin, drain seeds and squeeze juice in a colander and discard the seeds. Chopped tomatoes and mix with juice.
3. Sauté garlic on medium heat in oil until fragrant, add the chopped onions until transluscent. Add Italian seasoning and tomatoes with juice for 5 minutes.
4. Add 3/4 cup white wine, black olive rounds, lemon juice, capers, sea salt, stir and simmer for 15 minutes, turn off the stove.
5. Pour some sauce on a thick oblong bakeware, Line up the cod fillet and pour all the remaining sauce mixture on top of fillet.
6. Bake at pre-heated oven 425ºF for 10 minutes and turn off the oven and leave it inside the oven for another 10 minutes. Serve immediately while still hot.
It’s good to be back from our week long R & R.
I was totally exhausted working three 12 hour night shifts after only a night off. The last 12 hour shift I worked, we were short staffed, I had the narcotic key, Heparin Drip and a total of 7 patients. I need a vacation! So I decided to check out my pantry and found these ingredients:
24 pieces of Swedish Chicken meatballs (KYCKLINGKOTTBULLAR)
1 lb. Barilla Farfalle
25 oz Tuscan Traditios Roasted Garlic Pasta Sauce
grated Parmesan cheese
1. Cook pasta as per package direction. Mine is boiling water in a pot and adding the farfalle and simmering for 11 minutes and draining in a colander and set aside.
2. Pour the pasta sauce in a Caphalon pan and add the meatballs and simmer for 11 minutes until the meatballs are cook through.
3. Add the pasta and mix until well combined. Turn off the stove. Sprinkle parsley or scallions on top. Serve with grated Parmesan cheese.
Here it is, a super speedy pasta dish. As always, it’s Peaches here trying to make mine and your already stressed life a little easier worth some simplified cooking!
I got this recipe from my former co-workers, Doret and Ruby who are now retired. They also taught me how to make the Jamaican Rum Cake which I previously featured on this food blog, so let’s gather up our ingredients to start cooking this famous Jamaican dish.
3 lbs. oxtail (fat trimmed)
1 Chipotle pepper in Adobo sauce (seeded and chopped)
2 Tbsp. Avocado oil
3 cloves garlic, minced
4 stalks scallions, chopped
1 large red onion, sliced and divided
1 14.5 oz Kirkland Organic Diced Tomatoes
2 carrots (sliced)
1 cup Fava beans
1 tsp. dried thyme herb
juice of 1 lime
1 tsp fresh ginger, grated
3 Tbsp. soy sauce
1/2 tsp. salt
1 tsp. ground black pepper
1 tsp. whole Jamaican Allspice berries
3 cups filtered water, divided
Grace Browning (product of Kingston, Jamaica, you can find it in any huge supermarkets in the baking section or http://www.gracefoods.com)
1.Wash the oxtail with lime juice and drain in a colander, paper towel dry.
2. Toss the oxtail with half of sliced red onion, garlic, pepper, salt, soy sauce, fresh ginger, fish sauce and Chipotle pepper. Once fully rubbed with the seasoning, drain in a colander until almost dry. Save the broth for simmering later.
3. Heat 2 tablespoons oil in a large skillet over medium heat and brown the oxtail.
4. Place the browned oxtail in a pressure cooker, add the saved broth and 2 cups of water, cook for 15-30 minutes. (I did mine for 15 minutes as I want some firmness to my meat, I don’t want soggy meat), turn off the stove and open the lid, and check if the tenderness is to your liking.
5. Add the carrots, remaining sliced red onions, whole allspice berries, half of 14.5 oz organic diced tomatoes, chopped scallions and add 1 cup of water, reduce to a simmer for 30 minutes. In the last 15 minutes, add the fava beans and a few drops of Browning and stir very well.
6. Stir 1 tablespoon cornstarch with 2 tablespoon filtered water until they dissolve well and then add to the skillet. Turn off the stove. Sprinkle chopped scallions on top.
Serve while still piping hot.
As always, Masarap!