Lumpiang Togue

Lumpiang Togue

LUMPIANG TOGUE- Mung bean grows (mainly known as togue) are utilized as the real fixing to this dish. This dish is a mainstream canapé and nibble in the Philippines and it is best consumed when dunked in hot vinegar with onions and entire peppercorn.

In the flavorful Lumpia, there are two sorts… the seared ones and the new form.

Lumpiang Togue (Beansprout) or Lumpiang Gulay (Vegetables) which in Malabon are called Sumpia, with a zesty vinegar dipping sauce and can be combined with Lugaw (Filipino Congee).

NUMBER OF SERVINGS: 5-10

LUMPIANG TOGUE INGREDIENTS:

2 tablespoon oil (for sauteing)

150 grams ground chicken

4 cloves garlic, minced

1 medium onion, minced

300 grams togue (mung bean grows)

1 medium-sized carrot, julienned

100 grams green beans( Baguio beans)

1 little cabbage

1/2 teaspoon dark ground pepper

1 pork soup shape

1/2 teaspoon salt

1 tablespoon shellfish sauce

Spring move wrapper

3 to 4 containers cooking oil (for browning)

1 tablespoon cornstarch break up in 1/4 glass of water for fixing lumpia wrapper

For dipping:

1/2 container vinegar

1 little onion

1/4 teaspoon dark ground pepper

1/2 teaspoon salt

3 pieces stew

3 tablespoon chestnut sugar

COOKING PROCEDURES:

Heat a skillet and put-in 2 tablespoons of cooking oil. At the point when the oil is sufficiently hot, Sauté the garlic and onions.

Include the ground chicken and cook for 5 moment.

Include the salt, pork juices block, clam sauce, and ground dark pepper.

Put-in the mung bean grows, carrots, green beans and cook for 3 minutes.

Include the cabbage and cook for 1 to 2 minutes.

Expel from the skillet and let cool.

Wrap the cooked vegetable in spring roll (lumpia) wrapper.

Sear the spring roll (lumpia) until the shading of the wrapper turns brilliant cocoa.

Exchange to a serving plate. Present with vinegar and onion dip. Impart and appreci

Read More

Ginataang Mongo

Ginataang Mongo

  
GINATAANG MONGGO- is a Pinoy dish wherein toasted Mung beans(monggo) and sticky rice are cooked in coconut milk, evaporated milk sugar.

This dish is almost the same as that of Ginataang Mais, except that the later uses corn. Ginataang Monggo is usually eaten as dessert or a snack during the afternoon. It is best served warm.

NUMBER OF SERVINGS: 3-5

GINATAANG MONGGO INGREDIENTS:

• 1/2 cup Mung beans
• 2 1/2 cups coconut milk<
• 1 cup sticky rice, washed (malagkit)
• 1 cup white sugar (just add more to your taste preference)
• 2 1/2 cups water
• 1 cup evaporated milk

COOKING PROCEDURES:

1. Heat a pan and put-in the Mung beans. Toast the Mung beans until brown.(low heat)
2. Turn-off heat and let the mung beans cool down.
3. Crack the toasted mung beans
4. Put in water in a cooking pot then add in sticky rice. Let boil. (under medium heat)
5. Add the toasted Mung beans, sugar, coconut milk then stir. Cook in low heat for 15 to 18 minutes while stirring once in a while, or until the coconut milk is almost absorbed.
6. Turn off heat and transfer to a serving plate. Add evaporated milk as toppings. 

Read More

Meat MECHADO

Meat Mechado

Meat MECHADO- this dish is a sort of stew with tomato sauce and to a degree like other Filipino dishes, for example, the caldereta, Estofada (or Estofado), and also the Afritada in view of the base fixing utilized which is tomato sauce. Vegetables that are utilized to this dish are potato, carrots and ringer pepper.







NUMBER OF SERVINGS: 3-5


Meat MECHADO INGREDIENTS:

2 tablespoons cooking oil

4 cloves garlic, minced

1 piece extensive onion, cut

500 grams meat chuck,cubed

2 tablespoon soy sauce

1/2 teaspoon dark ground pepper

1/4 teaspoon msg

1 meat soup 3D square

2 pieces sound leaves (shrub)

3 mugs water

1 piece medium potato, cubed

1 medium carrots, cubed

1 green or red chime pepper

1 tablespoon cheddar

1 tablespoon tan sugar

1 container tomato sauce

salt to taste (Just add to your taste inclination)

Techniques:

1. High temperature cooking oil in a weight cooker then saute the garlic and onion.

2. Put-in the meat and saute for around 3 minutes or until shade turns light tan.

3. Include soysauce, dark ground pepper, msg, meat stock shape, cove leaf and water then weight cooked for 30-45 minutes (under medium hotness) until the meat is delicate.

4. Put-in the potatoes, carrots, green and red chime pepper, cheddar, tan sugar,  tomato sauce ( simply include water if coveted) and cook until the vegetables are delicate (around 10 to 15 minutes) then stew until abundance fluid vanishes.. Taste it,  add salt just to taste inclination.

5. Place in a serving plate then serve hot with rice. Impart and Enjoy!

Read More

LECHON PAKSIW

Lechon Paksiw

LECHON PAKSIW-is a term related to a dish that is cooked with vinegar, garlic, onion and sarsa or mang tomas sauce. Lechon Paksiw is a Filipino pork dish produced using extra meal pig which is known as "Lechon".

Beside utilizing extra lechon, crisp pork can likewise be utilized to make lechon kawali. This dish is additionally a reasonable approach to reuse remaining lechon, Instead of warming the same dish again and again, making paksiw out of it makes the pork more flavourful bringing more life to the fixings.

However this time I made my own variant of lechon paksiw, I utilized new meat here rather than remaining from lechon.

NUMBER OF SERVINGS: 4-6

LECHON PAKSIW INGREDIENTS:

250 grams pork stomach or pigue

350 grams pig's ear

2 tablespoons of oil

4 cloves garlic, minced

1 little white onion

1 teaspoon salt (add to your taste inclination)

1/2 teaspoon dark ground pepper

1 mug liver sauce or Sarsa ni Mang Tomas

1 tablespoon tan sugar (add to your taste inclination)

1/4 mug vinegar

3 mugs water

2 stalks onion spills

COOKING PROCEDURES:

High temperature weight cooker, then put oil, broil the pork until brilliant tan.

Saute garlic and onions then include salt, dark ground pepper, mang tomas sarsa, tan sugar, vinegar and water.

Weight cook for 30 minutes or until pork is delicate.

Turn off the high temperature and exchange to a serving plate.

Read More