HOW TO COOK EASY LUMPIANG SHANGHAI

This Lumpiang Shanghai is one of the delicious snacks for the Asians. I am not sure if this dish originated in Shanghai, a city in Mainland China. But there is one thing I am sure of- Lumpiang Shanghai is mouthwatering. There are many ways how to cook this dish. By combining the replacements for the common ingredients you can make your own kind of it. I know how to cook many versions of it. My original ones and the ones I gathered by asking my relatives who know how to cook Lumpia. If by any chance you are having a visitor, I would like to suggest this one for you to cook because the ingredients are not that expensive. But if you are living in the West, looking for the wrapper sometimes cost you time and effort because the Lumpia wrapper is not very common in there. I would suggest go to the Chinese grocery stores. This Lumpiang Shanghai recipe is just an easy and simple version of it but don’t worry because its simplicity will give you the appeal and you will appreciate every bite. Here is my step by step procedure on how to cook Lumpiang Shanghai:

RECIPE: HOW TO COOK EASY LUMPIANG SHANGHAI

Lumpia Rolls Ingredients

1 pound of ground pork

2 carrots (chopped)

¼ cup of Celery (chopped)

5 cloves of garlic (minced)

1 medium size onion (chopped)

½ teaspoon of salt

1 egg (whisked)

½ teaspoon of freshly groud pepper

Cooking oil

Lumpia wrapper

Dip Ingredients

½ cup of vinegar

1 teaspoon of onions (chopped)

3 pieces of red chili

½ teaspoon of freshly groud pepper

Cooking Procedure

1. In a bowl, combine pork, carrots, celery, garlic, onions, salt, egg and peppe. Mix well.
2. Scoop some mixture and put over a wrapper and make roll.
3. In a pan, heat oil enough for deep frying.
4. Drop the rolls in the pan and fry until the rolls are golden brown.
5. Remove the excess oil by rolling them on a paper towel.
6. Put in a serving plate and set aside.
7. Combine all the dip ingredients.
8. And serve the rolls with the dip.

Try this version of Lumpiang Shanghai:

Disclaimer: The author of this blog does not claim the ownership of this video.

Courtesy of youtube.com.

HOW TO COOK EASY ESCABECHENG TILAPIA (ESCABETCHE)

One of the delicious but cheap dishes is this Escabetcheng Tilapia. This dish is one of the favorite dishes to cook or bring when the people are going out to the beach or hiking. There are many ways how to cook Escabetche but one thing must be maintain in this dish- the sweet and sour tastes. Yes, the sweet taste and the mild sourness of this dish are the reasons why Escabetche earned the respect of the chefs. Escabetcheng Tilapia is way cheaper than Escabetcheng Lapu-Lapu so if you are going to cook this dish, I suggest that choose Tilapia because it is cheap in the market and you can easily find live tilapia for better cooking and taste. But if you are one of those persons who came from money, Lapu-Lapu would be he best for you.

When I was in gradeschool, Escabetcheng Tilapia had a strong appeal to me and of course up until now it has and I like it to be combined with some vegetable dish as viand. I learned how to cook Escabetcheng Tilapia when I was in college and honestly the first trial was not that successful. The second attempt, well, it was almost perfect because of some tips and hints given to me by my mom. And this recipe I am going to share with you was actually that recipe I was talking about. Here is how to cook Escabetcheng Tilapia:

HOW TO COOK EASY ESCABECHENG TILAPIA (ESCABETCHE)

Ingredients

1 kilo of Tilapia (2 pieces)

2 carrots (cut into sticks)

2 red bell peppers (cut into strips)

2 cups of Pineapple chunks

½ cup of Pineapple juice

5 cloves of garlic (minced)

1 medium size onions

2 thumb-size gingers (thinly sliced)

1 teaspoon of salt

1 tablespoon of maple syrup (caramel or brown sugar will do)

¼ cup of low sodium soy sauce

¾ cup of water

3 tablespoon of all-purpose flour

1 teaspoon of freshly ground pepper

Cooking oil

Cooking Procedure

1. Prepare the Tilapia by removing the scales, gills and innards.
2. In a pan, fry the Tilapia until golden brown and set aside.
3. Saute garlic and onions until light brown.
4. Add the water, pineapple and carrots. Simmer for 5 minutes.
5. Add the Pineapple juice, ginger, syrup, flour and salt. Stir well.
6. Simmer until the sauce becomes thick.
7. Add the red bell pepper and simmer for another 3 minutes.
8. Pour the sauce mixture over the Tilapia and serve.

 Try this version of Escabecheng Tilapia:

Disclaimer: The author of this blog does not claim the ownership of this video.

                  Courtesy of youtube.com

HOW TO COOK PORK ASADO (ASADONG BABOY)

Here is another traditional dish of the Filipino-The Asadong Baboy or Pork Asado. This dish is like the other dishes that are first being cooked before slicing. Asado is very simple to make and this recipe I am going to share with you is the easiest Pork Asado recipe yet way more delicious than other Asados you find in the web. There is no secret ingredient in my Asadong Baboy, just follow the procedure and you’ll see what will happen.  There are known ways how to cook Asado and one of these is the meat preference and the sauce. The Chinese have many unusual way of how to cook it. They are great chefs but sometimes you find taste that you are not used to because youre not Chinese at all and that ingredient is meant just for Chinese people. But if you are going to ask me, the best Pork Asado I had was cooked by my Chinese Friend. Also he has the best peking duck recipe.

I found another Asado recipe but I did not try it because it seemed to be creepy. It requires 5-spice powder ingredient. Are you okay? Where are your readers supposed to get that ingredient?  We are helping to solve their problem here, not giving them more problems to solve. Anyways, let forget about that recipe. I am trying to make it the easiest for you to do so if you feel like you want to add some ingredient, just do it. But be careful because too much ingredient can ruin your Asadong Baboy. If you are going to choose meat, take the pork tenderloin because it is better than the rubbery pork you buy from the small meatshop. Here is how to cook Asadong Baboy or Pork Asado.

RECIPE: HOW TO COOK ASADONG BABOY (PORK ASADO)

Ingredient

1 kilo of Pork tenderloin

4 potatoes (quartered)

3 medium size onions (chopped)

1 head of garlic (minced)

1 teaspoon of freshly ground pepper

4 bay leaves (Laurel)

3 cups of vinegar

¼ cup of oil

2 tablespoon of salt

2 tablespoon of low sodium salt

2 red bell peppers (diced)

¼ cup of annatto water

3 tablespoon of tomato sauce (optional)

½ cup of brown sugar

2 ½ cups of water

Procedure

1. In a pot, put the pork, vinegar, pepper, 1 teaspoon of minced ginger, salt, bay leaves and soy sauce.
2. Bring to a boil and simmer until the pork is cooked.
3. In a pan, pour some oil and fry the potatoes. Set aside.
4. In the same pan, saute garlic and onion. Add tomato sauce.
5. Add sugar and ½ cup of water. Stir well.
6. Slice the pork according to your preference.
7. In the pan, add the pork, bell pepper, annatto water and bring to a boil. Simmer for 5 minutes.
8. Remove from heat and serve.

Try this video of another version of Asadong Baboy.
Disclaimer: The author of this blog does not claim the ownership of this video.
                  Courtesy of youtube.com

HOW TO COOK EASY SINANGLAY NA TILAPIA

There are tons of ways how to cook Tilapia but sometime we want to cook it in a different way. This Sinanglay Na Tilapia is the answer. This dish is like a ginataang laing because it is cooked in coconut milk. Sinanglay na Tilapia is an authentic dish of Bicolanos. Most of us know that they are known for cooking dishes with coconut milk. But I want to tell you that they are not the only ones who have the right to cook Sinanglay Na Tilapia. But the question is- do you know how to cook Sinanglay Na Tilapia? If your answer is no, then I am here to help you. We don’t need to make it fancy because it is not economical but we must not jeopardize the taste of Tilapia. On this recipe I am going to share with you, you can adjust the amount of every ingredients according to your tastes and you can add additional ingredients like if you want to make it more spicy or something like that. I did not know how to cook Sinanglay Na Tilapia until my Bicolano friend Cooked it for me when we were hanging out in his place. You can make a version of Sinanglay by replacing the Tilapia as the main ingredient. There are many ways how to cook it too and this one I am going to share with you is thesimplest and easiest version of it. Here is how to cook Sinanglay Na Tilapia.

EASY SINANGLAY NA TILAPIA RECIPE

Ingredients

1 kilo of Tilapia (2-3 pieces)

2 bundles of Pechay

3 small size tomatoes (diced)

5 cloves of garlic (chopped)

2 small size onions (chopped)

1 small ginger (sliced)

5 pieces green chili

2 cups of coconut milk

1 teaspoon ground black pepper

Salt to taste

Procedure

1. Clean the Tilapia by removing scales, gills and other unwanted parts.
2. Combine the onions, ginger, and tomatoes in a bowl.
3. Stuff the Tilapia with mixture of ingredients.
4. Wrap the Tilapia with Pechay leaves tight enough to keep mixture within Tilapia.
5. In a pot, put the Tilapia and arrange carefully.
6. Add the coconut milk, water to cover the Tilapia, salt and pepper.
7. Cook and simmer for 20 minutes or until the tilapia is cooked.
8. Remove from heat and serve while hot.

Try this video of another version of Sinanglay Na Tilapia

Disclaimer: The author of this blog does not claim the ownership of this video.

                 Courtesy of youtube.com

HOW TO MAKE DAING NA BANGUS (RECIPE)

Daing Na Bangus is a Philippine authentic dish. It is made from Bangus or Milkfish. I love making this dish especially when the fish I got from the market are fresh. This is a way to preserve the fish and if you want to make it stay longer, add more salt. I love this dish because of the taste of marinade combined with the sourness of vinegar dip. There are many ways how to make or cook this dish. And there are many ways how to eat this too like using many different kinds of dip. In Panagsinan, bangus are cheap so if you’re living in that northern part of the country, this dish is for you. This is how to make Daing Na Bangus.

HOW TO MAKE DAING NA BANGUS (RECIPE)

Ingredients

1 large size bangus (milkfish)

2 cups of vinegar

½ teaspoon of ground pepper

6 cloves of garlic (minced)

1 tablespoon of salt

Cooking oil for frying

Procedure

1. Clean and prepare the Bangus by removing scales, intestines and slice to butterfly.
2. Combine the garlic, salt, vinegar and pepper in a dishbox.
3. Add the Bangus and marinate for the whole night.
4. After marinating, heat oil in a frying pan.
5. When the oil is smoking, put the bangus skin-side down.
6. Fry side by side until the Bangus is cooked.
7. And serve with vinegar dip or catsup.