The Ultimate in Filipino Online Personals
 | Blogs > jane82 > Cowboy BEeBOP > Kain Na Tayo [Let's Eat] |
Kain Na Tayo [Let's Eat]
4/26/2008 6:31 am |
   within each one of us, and let it begin with me (and each one of us)..one breath at a time. |
||
4/26/2008 7:38 am |
ok since I am not familier with these dishes , can I have them all ? thanks for stopping by beautiful and have a wonderful weekend  its nice to be important but its more important to be nice
| ||
4/26/2008 8:29 am |
ok since I am not familier with these dishes , can I have them all ? thanks for stopping by beautiful and have a wonderful weekend  within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/26/2008 8:32 am |
ok since I am not familier with these dishes , can I have them all ? thanks for stopping by beautiful and have a wonderful weekend  Ok, since you aren't familiar with any of the dishes, how about what kind of foods do you like from whichever country? What kind of dishes do you really like and what's your favourite food from where you live? within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/26/2008 9:20 am |
Sure why not Ricky, you can have them all providing you've some cooks to cook the food. Ok, since you aren't familiar with any of the dishes, how about what kind of foods do you like from whichever country? What kind of dishes do you really like and what's your favourite food from where you live? but if you ask me , as long as its nice and taste I am willing to try but I like fried food and fruits can you share some with me my friend its nice to be important but its more important to be nice
| ||
4/26/2008 10:07 am |
dinaguan is my favorite, but that depends on how its made
| ||
4/26/2008 11:01 am |
beefsteak pilipino We are angels with only one wing. To be able to fly, we must embrace.
| ||
4/26/2008 1:12 pm |
i like all of them but my favorite is ADOBO .i missed filipino foods..thank sis for sharing and than you for visiting my blogs too*K*i*S*s M*e*.I*n* T*h*E* R*a*I*n*!! ♥♥H♥♥E♥♥♥A♥♥♥R♥♥♥T♥♥
| ||
4/26/2008 6:06 pm |
Crispy pata with the vinegar/garlic/soy sauce, and of course Kare Kare with Barrio Fiesta bagoong...hmmmm...yummy...
| ||
4/26/2008 6:55 pm |
i like all filipino food( specially the simple but tasty ones ) except the exotic ones like the aw-aw-aw..hehehe
| ||
4/26/2008 7:45 pm |
Nagutom ako sa post mo, ate. I like kare-kare 'BArrio Fiesta' style. I like all of the above but kare-kare is hardest to cook, so I consider it a delicacy.
| ||
4/27/2008 1:44 am |
i've stayed some place in the Phils for a few months with so much corn supplies.i can live with that.
| ||
4/27/2008 5:13 am |
Looking at the response, it's good to see that I'm not the only one who loves talking about food. An Italian chef once said "You're like a pasta fagioli pot". within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 5:21 am |
I think the most cooked meal here is rice and pease and chicken but if you ask me , as long as its nice and taste I am willing to try but I like fried food and fruits can you share some with me my friend Here is a Filipino recipe: Arroza A La Catalaña Ingredients: 1 Young chicken 1 Cup fresh medium-sized squid 2 Cups cubed pork 1 Small can tomato paste 1 Cup clive oil 2 Chorizos de Bilbao 4 Large shrimps 3 Cups fresh clams 3 Cups rice 2 Onions 1 Small head garlic 1/4 Cup rum-  [Let's drink too]1 Cup drained, canned peas Salt and pepper to taste Procedure: -Brown the chicken, squid, pork in oil. -Steam the clams to open the shells. -Simmer the shrimps in rum for 10 minutes, then cut them (with the shell) crosswise about 1 inch in length. Set aside. -In a deep frying pan, pour 1/2 cup of olive oil. -Add the onions and then the rice (washed and drained). -Stir mixture in oil about 2 minutes before adding the tomato paste and salt and pepper to taste. -Add water in which the clams have been steamed and enough water to make 6 cups (more if the rice is not of a fresh harvest). -Bring to a boil, covered, then allow to simmer a few minutes. Add the fried chicken, squid, pork, shrimps, and chorizo. -Cover and continue simmering until rice is tender. -Add peas. Turn off heat. -Arrange clams in their shell on the rice mixture and cover well about 10 minutes before serving hot. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 5:41 am |
One of the things I wish people would do here is be more adventurous with food, most of them won't touch something they don't know or don't like how it looks. It's great to know Ricky you're willing to try. I prefer fresh fruits, so let's eat something fresh.   within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 5:54 am |
I love pancit all varieties I am a pancit person, i also love kaldereta, lumpia i like too ooopppsss and for the dessert i like the amazing buko salad and halo-halo...come to think  i love them all..i just love to eat ny best hobby so far lol Thanks for your invite sis metro. Lumpia...mmmmm  Got the boys liking lumpia a lot.  I sneaked in liver with the prawns in the lumpia with stir fried veg with a tiny sauce, so they didn't notice until they ate and I told them.  The Chinese restaurants often make horrible greasy and not well cooked spring rolls around here. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 6:02 am |
dinaguan is my favorite, but that depends on how its made ....so how do you like your dinuguan (literally means "that which has been bled on") cooked? less fatty? Dinuguan has pork liver and blood with garlic, onions, and hot chili peppers...... I can't think of anything similar to what I've eaten in the U.K. apart from black puddings with the fry, but this isn't a dish. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 6:09 am |
i like all of them but my favorite is ADOBO .i missed filipino foods..thank sis for sharing and than you for visiting my blogs tooSharing your sentiment sis Irene. Love your blog too! Talking about lovely kids make me happy. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 6:13 am |
beefsteak pilipino Glad you like a variety of food. It helps to travel and sample food from around the world to widen your palette (taste). within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 6:19 am |
Seafood for too Ate Bebong... this is often what I choose when I've time and money to go out to eat because seafood is expensive and harder to buy, so it's a wonderful treat.  Thank God for the 'Kainan' cafe and the Filipino food shop, which was opened only a few years ago. They provide some pinoy food especially with a wider variety of seafood.within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 6:25 am |
Oh, I forgot a couple... beefsteak tagalog, lechon manok (made with bisayan chicken), beef tapa, kaldereta baka, lumpia shanghi, pancit canton (with fresh sayote), and for desert... fried banana's, halo halo, or mango agogo... Now I'm really hungry...  Impressed by how much you like Filipino food Cano. This is a great start when you settle down there. Besides, there are many places to visit for different variations of the same dish or to find new and exciting exotic foods. Every region has its own local dishes. There is only one or two types of banana and mangoes in the U.K which are imported. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 6:28 am |
Why Bisayan chicken Cano? Can you taste the difference? If you want to buy Bisayan chicken, give me a buzz, I could get them. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 6:38 am |
and because i live near bicol region where my father originally came from, i like almost anything with coconut milk like bicol expressand i wonder if people know this dish: young tender leaves of cassava /finely chopped and cooked with coconut milk, garnished with shredded smoked fish plus tons of chili! shark's meat(or manta ray meat) with coconut milk of course! finished with young green chili leaves with tons of chili!  The coconut nut is a giant nut, a delicious nut but it is not a nut. [whistling] No wonder your blogs are so so so hot at times. Mahilig ka pala ng siling labuyo. I've never eaten shark's meat yet, but I always try anything. If I don't like it after a few tries, I never eat it again. I'm stubborn enough to acquire the taste until I get sick of it. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 6:40 am |
D. likes sinigang, the shark's meat and barbecue on stick Mom and I used to make BBQ pork sticks to sell for a bit of pocket money. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 6:43 am |
The most delicious food on earth is a plate of steaming chicken-pork adobo with a serving of fresh hot rice. My mom used to make it with potatoes, which of course, has now made me believe that potatoes are a necessary ingredient for any decent adobo dish. You will not be short of potatoes crops in the U.K which is suited to the cold wet weather you pointed out. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 6:49 am |
Crispy pata with the vinegar/garlic/soy sauce, and of course Kare Kare with Barrio Fiesta bagoong...hmmmm...yummy...  Talking of parties, thank God to my friend who invited us to his parent's 50th birthday party. We may not like his parents much, but it's nice that they're friendly enough to invite us....more BBQs within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 6:58 am |
i like all filipino food( specially the simple but tasty ones ) except the exotic ones like the aw-aw-aw..hehehe The simple and tasty ones are the best. Also like the hot and spicy food like Ate Beb. Although, I only like to taste medium hot spice and not too too spicy that I can't taste the rest of the food.  Very hot foods only makes me very thirsty for more milk or water. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 7:03 am |
Nagutom ako sa post mo, ate. I like kare-kare 'BArrio Fiesta' style. I like all of the above but kare-kare is hardest to cook, so I consider it a delicacy. The rule is eat many things=sari-sari like a small buffet, but eat small or very small portion just so you don't get fat. Welcome back LB. Thanks for the visit sis.  Missed you so much. Reminds me how we were chatting about desserts we ate on Christmas. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 7:06 am |
...now where is Marian who said halo-halo with ice is the best in Pinas? within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 7:13 am |
Holy cow talk about filipino food and look at the results, what does that tell you. Food is just awsome..But that kelawin spicy tuna..Oh my that has my vote!!!  Thanks for the visit from Ms. Ladylike and Mr. Freespirit. Food is awesome, it's one of our basic necessities. /o/ mmm kinilaw na isda. Sarap rin.within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 7:17 am |
< --- no filipino gf, no filipino food (In my dreams I taste them all, so delicious and yummy mmmmm ) Good to see you. ~You could always join a Filipino organisation somewhere in Canada to taste the delicacies. I'm sure there is an organisation to help Pinoys meet up together. I haven't been to one in a long time in the U.K. Keep your dream alive. ....so what do like to eat a lot Schoen? within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 7:20 am |
i've stayed some place in the Phils for a few months with so much corn supplies.i can live with that. My family used to have a corn plantation but unfortunately had to remove them to make room to build the house. ...maybe later will grow some corn again.within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 7:36 am |
For Ricky: Here are the Top 10 Fruits Used in Filipino Cuisines: 1. Mangoes- Guimaras are the sweetest yellow mango, very well suited to dessert. Green unripe ones are very bitter often dipped in shrimp paste (bagoong) with chili (sili). 2. Bananas- Saba or plantains for soups and meats. There are several varieties, from the finger-sized senoritas to the large, spotted Cavendish. Used for turon and banana cake..... 3. Pineapples- For sweet sour.... 4. Papaya- Used in chicken stew (tinola) and pickled salad (atsara). 5. Jackfruit or Langka- Often cooked in coconut milk and mixed with meat, vegetables or other spices. 6. Coconut- People like to joke that no part of the coconut tree goes to waste, from the roots, fruit, juice to the tips of the leaves. Leaves to use to wrap foods for BBQ instead of tin foil. 7. Watermelon for dessert 8. Calamansi Used for anything including drinks, cleaning and medicines.9. Avocado- Used in shakes, salads and desserts. 10. Durian- It is usually eaten fresh, but many stores sell durian shakes, candy, and even durian ice cream. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/27/2008 2:59 pm |
i live in a province were meat are gold prise,,so never had much choose but to eat simple dishes that is easy to cook,,, my favorite was, when ever i am home is to eat salad of TALBOS NANG KAMOTE (SWEET POTATO LEAVES) Just cook the leaves in boiling watter in 3 min, then put fine slice onions and ginger, put lemon juice and pepper and salt to taste ,,, and if you love bagoong you can add in it too.. hmmmm yummy ,,, never get enough of it ,,, Another thing we are use to cook is always with coconut milk,,even fish are being cooked with coconut milk ,,, here is another ,, cooking lesson for the none province friend,,, Tuna fish with coconut and Red chili,,, slice the tuna fish in Pieces,,, put vinegar onions garlic and ginger ,,, add salt and pepper,, let it simmer till the vinegar dissolve from the cooking pot ,, if the bottom of the pot gets dry,,add coconut milk and red chili ,, and let it boiled for 10 to 15 min,,,, Walang kasing sarappppppppp
| ||
4/28/2008 3:08 pm |
I think the meat is sweeter on a bisayan chicken, but some say the meat is tough... ...hmmmmmmmmmm.... sweet & tough, that could describe the bisayan girls too.. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/28/2008 3:43 pm |
Jane, Here comes my expertise...hehehehee... I can cook those things in your list. Even the cassava leaves with coco milk that Bebong is saying...hehehehe.. Maybe I am fortunate enough to grow up in the countryside where veggies, seafoods, meats and poultry supplies are abundant. Thanks also to the combination of my Ilocano and Hiligaynon blood, I am able to take all the cultural orientations inside the kitchen. Just dont ask me to cook rice....you will end up in misery. Have fun eating and suffer the agony of working out later...
| ||
4/28/2008 4:03 pm |
Jane, Here comes my expertise...hehehehee... I can cook those things in your list. Even the cassava leaves with coco milk that Bebong is saying...hehehehe.. Maybe I am fortunate enough to grow up in the countryside where veggies, seafoods, meats and poultry supplies are abundant. Thanks also to the combination of my Ilocano and Hiligaynon blood, I am able to take all the cultural orientations inside the kitchen. Just dont ask me to cook rice....you will end up in misery. Have fun eating and suffer the agony of working out later... ... then do you mind if I could ask how to make what Bebong mentioned? Is it an evolved version of 'gulay na may lada'? Never seen the recipe before. Cheers! within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/28/2008 4:10 pm |
Note: Don't ask Jense for rice....or have a rice cooker ready to be used. ...will continue to suffer the agony sometimes from eating bad food. Will not let myself endure wearing tight pants and shirts. Will be kind to thyself. Be more healthy and work off the calories like crazy.  within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/28/2008 5:21 pm |
Wow great Jense! ... then do you mind if I could ask how to make what Bebong mentioned? Is it an evolved version of 'gulay na may lada'? Never seen the recipe before. Cheers! Sort of...we call that in our local dialect as "nilutik na dahon ng balanghoy". I'll give you the recipe tonight when i get back from work. The young cassava leaves (yellow variety) is also good to be placed beneath paksiw na galunglong. hehehehehe... Ill get back with cooking lessons when I get back later sis... hehehehehe
| ||
4/29/2008 6:12 am |
Hello ross ....so how do you like your dinuguan (literally means "that which has been bled on") cooked? less fatty? Dinuguan has pork liver and blood with garlic, onions, and hot chili peppers...... I can't think of anything similar to what I've eaten in the U.K. apart from black puddings with the fry, but this isn't a dish.
| ||
4/29/2008 3:54 pm |
i live in a province were meat are gold prise,,so never had much choose but to eat simple dishes that is easy to cook,,, my favorite was, when ever i am home is to eat salad of TALBOS NANG KAMOTE (SWEET POTATO LEAVES) Just cook the leaves in boiling watter in 3 min, then put fine slice onions and ginger, put lemon juice and pepper and salt to taste ,,, and if you love bagoong you can add in it too.. hmmmm yummy ,,, never get enough of it ,,, Another thing we are use to cook is always with coconut milk,,even fish are being cooked with coconut milk ,,, here is another ,, cooking lesson for the none province friend,,, Tuna fish with coconut and Red chili,,, slice the tuna fish in Pieces,,, put vinegar onions garlic and ginger ,,, add salt and pepper,, let it simmer till the vinegar dissolve from the cooking pot ,, if the bottom of the pot gets dry,,add coconut milk and red chili ,, and let it boiled for 10 to 15 min,,,, Walang kasing sarappppppppp Thanks very much for the recipe. I'll have to write this down. Not familiar with it either. Magaling ka siguro magluto kaya susunod bibisitahin kita siguro Ate. How are you and your kiddos? Mom was talking about talbos ng kamote, can't remember why. [scratching head]Having grown up with little money for food and stuff, I can relate with what you mean by simple-cheap dishes because meat and extra ingredients makes it more expensive. For instance, there was an abundance of talbos ng kamote and malunggay tree nearby and it was very convenient to pick these veggies to make a meal. Don't know what we'd do for food a few times if these weren't around. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/29/2008 3:56 pm |
Kare-kare!!! There's always one waiting for me whenever I visit my mother's place. Sadly, I no longer have the time or the energy to cook my favorite Pinoy dishes.  Best wishes CG. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/29/2008 4:01 pm |
They do add part of the stomach lining to it and some of the bile, it all depends on how much of that goes in, because that taste can overwhelm the whole dish, and of coarse the right amount of peppers Thanks ross for confirming with your reply. It kind of reminds me when I tried the Scottish haggis. One of the foods I haven't acquired the taste including radishes, pesto, balut etc. I said to the host not to tell me what is in the haggis until it was eaten, then when I learn further details about what's in it. It made my stomach churn. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/29/2008 4:05 pm |
Jane, Sort of...we call that in our local dialect as "nilutik na dahon ng balanghoy". I'll give you the recipe tonight when i get back from work. The young cassava leaves (yellow variety) is also good to be placed beneath paksiw na galunglong. hehehehehe... Ill get back with cooking lessons when I get back later sis... hehehehehe Lots of patience. Naks cooking lesson to pass on to the bf. He can teach me to be a good editor and use pc better. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
4/29/2008 5:34 pm |
and because i live near bicol region where my father originally came from, i like almost anything with coconut milk like bicol expressand i wonder if people know this dish: young tender leaves of cassava /finely chopped and cooked with coconut milk, garnished with shredded smoked fish plus tons of chili! shark's meat(or manta ray meat) with coconut milk of course! finished with young green chili leaves with tons of chili! yes sis bebong bicolanos are good in cooking dishes with coconut milk we are known for that dishes spicy foods in coco milk!!! my lolo eat chili with salt ulam nya na yun hehehehe
| ||
4/29/2008 5:37 pm |
I love my adobo more sour. Sharing your sentiment sis Irene. Love your blog too! Talking about lovely kids make me happy. i miss him s0 much!!!
| ||
4/29/2008 5:47 pm |
sis bebong laing! laing! laing! ansarap pagmaanghang!!! caldereta, sinigang na tuna or baboy, adobo, and the latest is adubado i ate it at fiesta in alfonso cavite yummy
| ||
4/30/2008 11:21 am |
i know that viand sis young cassava leaves.,you need to squeeze it hard para maalis dagta at pait diba...masmasarap pagmaanghang yes sis bebong bicolanos are good in cooking dishes with coconut milk we are known for that dishes spicy foods in coco milk!!! my lolo eat chili with salt ulam nya na yun hehehehe I miss my Poppy too so much. Adubado sounds really cool. What is this? within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
5/2/2008 9:12 pm |
pork with alot of ingredients but so easy to cook, pineapple,bell pepper,pepper,tomato sauce,oysters,chute,garlic,onions, just marinate all the ingredients over night then let it boil until the sauce are gone or little... sorry the ingredients here is not complete...ill complete it when i see the receipt at home
| ||
5/3/2008 3:48 am |
i live in a province were meat are gold prise,,so never had much choose but to eat simple dishes that is easy to cook,,, my favorite was, when ever i am home is to eat salad of TALBOS NANG KAMOTE (SWEET POTATO LEAVES) Just cook the leaves in boiling watter in 3 min, then put fine slice onions and ginger, put lemon juice and pepper and salt to taste ,,, and if you love bagoong you can add in it too.. hmmmm yummy ,,, never get enough of it ,,, Another thing we are use to cook is always with coconut milk,,even fish are being cooked with coconut milk ,,, here is another ,, cooking lesson for the none province friend,,, Tuna fish with coconut and Red chili,,, slice the tuna fish in Pieces,,, put vinegar onions garlic and ginger ,,, add salt and pepper,, let it simmer till the vinegar dissolve from the cooking pot ,, if the bottom of the pot gets dry,,add coconut milk and red chili ,, and let it boiled for 10 to 15 min,,,, Walang kasing sarappppppppp "aim...dream ...work ....and make it happen." 
| ||
5/3/2008 10:29 am |
Maybe ur place in pinas is similar as mine...where vegetables are home growm ...i want to mention the ampalaya leaves used as toppings for native chicken tinola... I really like it...Here in UK, i used the dried ones ( amplaya leaves) still from pinas. Kuya Moses, where do you live approximately around in the U.K? Living in the U.K. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
5/4/2008 12:11 am |
Jane Sis, the dried ampalaya leaves still come from Pinas...when mu cousin went home he brought some. d2 me sa East London. How about you? "aim...dream ...work ....and make it happen."
| ||
5/4/2008 11:28 am |
pork with alot of ingredients but so easy to cook, pineapple,bell pepper,pepper,tomato sauce,oysters,chute,garlic,onions, just marinate all the ingredients over night then let it boil until the sauce are gone or little... sorry the ingredients here is not complete...ill complete it when i see the receipt at home Any luck with finding the receipt? within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
5/4/2008 11:32 am |
Jane Sis, the dried ampalaya leaves still come from Pinas...when mu cousin went home he brought some. d2 me sa East London. How about you? I live in a place across St. George's Channel and near the coast of the Irish Sea. My uncle and auntie occasionally sends us a few foods on parcel like tuyo and other dried fish. heehhehehe within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
5/6/2008 7:04 am |
Howdy sir Donald_Hoppy. Balut?? within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
5/13/2008 2:00 am |
I like the pork and chicken adobo, and kari-kari which will match both with fresh green mangoes and alamang.
| ||
5/13/2008 4:22 am |
I like the pork and chicken adobo, and kari-kari which will match both with fresh green mangoes and alamang. I like the way you mention how certain foods accompany the meal. Take care of yourself Malt and hope you don't get any more troublesome people. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
5/14/2008 2:00 am |
Thank you Ate for you visit. I like the way you mention how certain foods accompany the meal. Take care of yourself Malt and hope you don't get any more troublesome people.
| ||
5/14/2008 6:44 am |
That is a part of our our life,to learn from such bad experiences we might encounter from all sorts of people in the universe. Back to diversity. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
5/18/2008 5:54 am |
Pansit for long life ey? Thanks for your invite sis metro. Lumpia...mmmmm Got the boys liking lumpia a lot. I sneaked in liver with the prawns in the lumpia with stir fried veg with a tiny sauce, so they didn't notice until they ate and I told them. The Chinese restaurants often make horrible greasy and not well cooked spring rolls around here. During my 3 months stay there, I cooked even the egg rolls using a teflo and we could prepare for more than 100 pieces lumpia a day.I even cooked pancit palabok,dinuguan,kari-kari,adobo with cilantro, goto,etc. My 4th sister who happens to be the caregiver of my 93 year old Dad,could only accept food orders when my 3rd sister or I,come to visit them in California,yearly or every two years. Since I came back home to the Philippines,I often focus myself watching the Asian Food Channel from the cable.And I even could travel from different places and learning much about their ways of cooking and culture which is also an educational program.
| ||
5/18/2008 12:35 pm |
When I was in Pasadena,California last year,two of my siblings and I accepted some of our native Filipino food orders.Some of their Filipino friends really missed my mom's fresh vegetable lumpia,she used to accept food orders when she was still alive. During my 3 months stay there, I cooked even the egg rolls using a teflo and we could prepare for more than 100 pieces lumpia a day.I even cooked pancit palabok,dinuguan,kari-kari,adobo with cilantro, goto,etc. My 4th sister who happens to be the caregiver of my 93 year old Dad,could only accept food orders when my 3rd sister or I,come to visit them in California,yearly or every two years. Since I came back home to the Philippines,I often focus myself watching the Asian Food Channel from the cable.And I even could travel from different places and learning much about their ways of cooking and culture which is also an educational program. Cook egg rolls using a teflo. Do you mind if I ask what teflo is? ....Or is it Teflon? A lot of lumpia. I could just manage to cook a few. It would be too to have an Asian food channel. We only have 5 channels on our TV.within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
5/19/2008 3:17 am |
This is brilliant, I really appreciate your extra details and wonderful tips. I'll be noting them down Ate Malt. Cook egg rolls using a teflo. Do you mind if I ask what teflo is? ....Or is it Teflon? A lot of lumpia. I could just manage to cook a few. It would be too to have an Asian food channel. We only have 5 channels on our TV.If you're fond of eating vegetables,try cooking the FRESH VEGETABLE LUMPIA.The ingredients I usually use are the following: 1 small pc. cabbage,shredded 1 pc. sayote, cut into 1" strips 1 pc.carrots, 1" strips 1/4 k Baguio beans,sliced 1 small pc.sinkamas, 1" strips 1 med.size sweet kamote, 1" strips 3-4 stalks of celery, 1" strips 1/2 k ground pork 1/4 k small shrimps,cooked 2-3 T garlic, minced 2 big onions, sliced cooking oil white sugar salt and pepper lettuce leaves cilantro leaves ground peanuts 1. Heat oil in a deep pan until golden brown; add the ground pork and onions; cook until the pork is tender. 2. You can boil the vegetables individually before mixing with the sauteed pork.Pour all the vegetables, except the celery to the pork and add the cooked shrimps. 3. Season with sugar,salt and pepper; you can add more sugar if you want a sweeter flavor of the vegetables.Check the seasoning. 4. Add the celery when the fire is already closed. 5. Place the mixture in a strainer to cool; dippings will be made to a brown sauce. EGG ROLL RECIPE: 1 c all purpose flour 4 eggs,beaten 1 c cornstarch 3 1/2 c water pinch of salt 1. In a bowl, mix the dry ingredients and make a well; pour the beaten eggs and salt. 2. Add 1/2 of water to make a smooth mixture; when batter is well blended,add the remaining water.If more water is needed,add 1/4-1/2 cups more. 3. Prepare your teflon pan in medium heat; brush pan with cooking oil; pour 1/8 c batter into the pan,tilting the pan to spread evenly on pan. 4. When the sides of the batter is quite dry,lift off the wrapper when done. 5. You can prepare the roll thinner or thicker. TO ASSEMBLE THE LUMPIA: 1. Spread the wrapper and line with lettuce and cilantro leaves. 2. Spoon 3 T of the cooked vegetables and sprinkle with ground peanuts. 3. Roll the wrapper, sealing both sides. 4. Wrap in a prepared wax paper cut into 8x8" to avoid the wrapper from being dried. BROWN SAUCE: dippings of vegetables 3 T soy sauce 1-2 c of water 2-3 T cornstarch 1. Pour the dippings of the cooked vegetables in a sauce pan and add 3 T soy sauce. 2. Bring to a boil; thicken with cornstarch. 3. Sprinkle with minced garlic and serve. Now, I'm sharing you my secret recipe and I hope you can make the egg roll, using a teflon.You can add other available vegetables that are in season in U.K.
| ||
5/19/2008 6:31 am |
There are lots of teflon pans in supermarkets and there are 3 sizes: 6", 8" and 10 1/2" in diameter and just 1" deep. I usually use the 8 and 10 1/2" size. If you're fond of eating vegetables,try cooking the FRESH VEGETABLE LUMPIA.The ingredients I usually use are the following: 1 small pc. cabbage,shredded 1 pc. sayote, cut into 1" strips 1 pc.carrots, 1" strips 1/4 k Baguio beans,sliced 1 small pc.sinkamas, 1" strips 1 med.size sweet kamote, 1" strips 3-4 stalks of celery, 1" strips 1/2 k ground pork 1/4 k small shrimps,cooked 2-3 T garlic, minced 2 big onions, sliced cooking oil white sugar salt and pepper lettuce leaves cilantro leaves ground peanuts 1. Heat oil in a deep pan until golden brown; add the ground pork and onions; cook until the pork is tender. 2. You can boil the vegetables individually before mixing with the sauteed pork.Pour all the vegetables, except the celery to the pork and add the cooked shrimps. 3. Season with sugar,salt and pepper; you can add more sugar if you want a sweeter flavor of the vegetables.Check the seasoning. 4. Add the celery when the fire is already closed. 5. Place the mixture in a strainer to cool; dippings will be made to a brown sauce. EGG ROLL RECIPE: 1 c all purpose flour 4 eggs,beaten 1 c cornstarch 3 1/2 c water pinch of salt 1. In a bowl, mix the dry ingredients and make a well; pour the beaten eggs and salt. 2. Add 1/2 of water to make a smooth mixture; when batter is well blended,add the remaining water.If more water is needed,add 1/4-1/2 cups more. 3. Prepare your teflon pan in medium heat; brush pan with cooking oil; pour 1/8 c batter into the pan,tilting the pan to spread evenly on pan. 4. When the sides of the batter is quite dry,lift off the wrapper when done. 5. You can prepare the roll thinner or thicker. TO ASSEMBLE THE LUMPIA: 1. Spread the wrapper and line with lettuce and cilantro leaves. 2. Spoon 3 T of the cooked vegetables and sprinkle with ground peanuts. 3. Roll the wrapper, sealing both sides. 4. Wrap in a prepared wax paper cut into 8x8" to avoid the wrapper from being dried. BROWN SAUCE: dippings of vegetables 3 T soy sauce 1-2 c of water 2-3 T cornstarch 1. Pour the dippings of the cooked vegetables in a sauce pan and add 3 T soy sauce. 2. Bring to a boil; thicken with cornstarch. 3. Sprinkle with minced garlic and serve. Now, I'm sharing you my secret recipe and I hope you can make the egg roll, using a teflon.You can add other available vegetables that are in season in U.K.  A secret recipe mmmmm. I feel really privileged to be shown this recipe. Thanks Madam Malt. I haven't thought of using singkamas before in a lumpia. Hmmmm very interesting. Cilantro is the Spanish word for coriander leaves...ahhhhh more new information for me. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
5/28/2008 4:02 am |
More wisdom. A secret recipe mmmmm. I feel really privileged to be shown this recipe. Thanks Madam Malt. I haven't thought of using singkamas before in a lumpia. Hmmmm very interesting. Cilantro is the Spanish word for coriander leaves...ahhhhh more new information for me.
| ||
5/28/2008 4:44 am |
Adding coriander to your adobo,pancit,lumpia,salad and lots of other food gives a sensational taste to our palate. Thanks again so much Ate Malt.You must be the best cook here, you're full of knowledge. I usually only use coriander for certain dishes like pansit and pasta. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
5/29/2008 2:23 am |
Thanks again so much Ate Malt.You must be the best cook here, you're full of knowledge. I usually only use coriander for certain dishes like pansit and pasta. I really miss cooking in kawas,that I used to do when my catering business still existed.What I see on TV now,I also try to prepare for our daily meal.It's nice watching AFC, 'cause the cooking is actually done. If you're fond of salsa for tacos,fried fish and meat, don't forget to add coriander.
| ||
5/29/2008 4:03 am |
I just stay home the whole day as a retired citizen and I'm so bored of doing nothing after my routine work at home.So,after checking some e-mails and reading some blogs from different webs,I watch the Asian Food Channel as I have said before.And I'm really learning more,knowing even the history and culture of some Asian countries. I really miss cooking in kawas,that I used to do when my catering business still existed.What I see on TV now,I also try to prepare for our daily meal.It's nice watching AFC, 'cause the cooking is actually done. If you're fond of salsa for tacos,fried fish and meat, don't forget to add coriander.  I prefer to grill foods than fry but I'd fry sometimes anyway. I try to not eat as much meat. I'm not very fond of salsa. I need to learn more about the Pinoy cultures. Kinda feeling out of touch these days. Could you tell me some things about the recent history and culture of some Asian countries esp. Philippines? What about doing some other hobby? within each one of us, and let it begin with me (and each one of us)..one breath at a time.
| ||
5/30/2008 10:06 am |
That's why, you're in the catering business. I know the catering business well. It's quite stressful. I prefer to grill foods than fry but I'd fry sometimes anyway. I try to not eat as much meat. I'm not very fond of salsa. I need to learn more about the Pinoy cultures. Kinda feeling out of touch these days. Could you tell me some things about the recent history and culture of some Asian countries esp. Philippines? What about doing some other hobby? Filipinos are freedom-loving people who have waged two peaceful, bloodless revolutions against what were perceived as corrupt regimes.The Phils. is a vibrant democracy as evidenced by English newspapers,cable TV stations and radio stations. The Bayanihan or spirit of kinship and camaraderie that Filipinos are famous for is said to be taken from Malay forefathers. The close family relations are said to be inherited from the Chinese; the piousness from the Spaniards who introduced Christianity in the Phils. Hospitality is what distinguishes the Filipino people and they enjoy the company of Western visitors during any fiesta celebrations in some parts of the Phils. The population might as well reach 100 million.There are more than 111 dialects that are spoken from three different parts of Luzon, Visayas and Mindanao.Lots of tourists are coming to visit our beautiful beaches and other spots.I wish you can come and visit our place someday.
| ||
5/31/2008 4:48 am |
I do and will be back again soon. within each one of us, and let it begin with me (and each one of us)..one breath at a time.
|
 |
 |
 |
| Become a member to comment on this blog | ||
 |
|
