HOW TO MAKE LUMPIANG SARIWA (EASY AND SIMPLE)

Lumpiang Sariwa is one of the dishes you always find in the menu of most of the catering services in the Philippines. For all we know, there are many versions of Lumpia and Lumpiang Sariwa is just one of them but the taste is very different since some of the ingredienst are really fresh and raw, and that is why it is named Lumpiang Sariwa. This Lumpiang Sariwa alone has many versions too. The Lumpiang Sariwa in Bulacan is different from the ones in Laguna and Cavite. You, yourself can make a very own version of it since you can replace many ingredients with another ingredinets. You may even experiment on the sauce. Many of us know how to make Lumpiang Sariwa but to those who don’t, here is the recipe I am going to share with you. Here is how to make Lumpiang Sariwa easy and simple:

Recipe: Lumpiang Sariwa

INGREDIENTS

1 cup ground pork (Giniling Na Baboy)

½ cup canned meatloaf (fried and chopped)

3 cups of carrots (thinly chopped)

2 cups of Baguio beans or string beans (thinly chopped)

3 cups of cabbage (thinly chopped)

3 cups of Chayote or Sayote (thinly chopped)

2 tablespoon onions (chopped)

8 cloves of garlic (minced)

Sat to taste

Lumpia Wrapper

All-purpose gravy or lechon sarsa

COOKING PROCEDURE

1. In a deep pan, saute garlic and onion until light brown.
2. Add the pork and meatloaf and stir.
3. Add a litle bit of water.
4. Add all the ingredients except wrapper and gravy.
5. Simmer until the vegetables are half cooked.
6. Scoop some and put over the wrapper and wrap.
7. Pour gravy over the Lumpia and serve.

Images For Lumpiang Sariwa

HOW TO COOK PESANG BANGUS (MILKFISH SOUP)

This is a recipe of Pesang Bangus that you would love. Pesang Bangus is another authentic Filipino dish. I love this dish because of the delicious combination of fish and vegetables. This dish is good as viand as well as good for beer drinkers because Pesang Bangus has barely cholesterol which is good for the heart. Pesang Bangus is great during rainy days because of its hot soup. Not many of us know how to cook Pesang Bangus. There are many version of this dish and this recipe can be used like for instance the Pesang dalag or Pesang Tilapia but don’t forget the ginger and pepper because these ingredients are the key to delicious Pesang Isda. Here is how to cook Pesang Bangus:

Recipe: Pesang Bangus

INGREDIENTS

1 tbsp ginger (sliced)
4 medium size onions (quartered) 
1 tsp. whole peppercorns 
7 cups water 
2 lbs. Bangus (milkfish) 
4 cups of cubed Upo
15-25 leaves of pechay

Salt to taste

COOKING PROCEDURE

1. Remove the gills and internal organs of the fish. Cut into serving sizes.

2. In a pot, boil water.

3. Add the ginger, onions, and peppercorns.

4. Add the Bangus and boil for 3 minutes.

5. Add the Upo and Pechay. Simmer until the vegetables are cooked.

6. And serve.

HOW TO COOK GINATAANG LANGKA (JACKFRUIT IN COCONUT MILK)

Another way to cook dish with coconut is this Ginataang Langka or Jackfruit in Coconut milk, one of the authentic Ginataan dishes of the Philippines. To others, Ginataang Langka is just a viand for their meals but to me, it is also a meryenda or snack. I love this dish especially when the cold front goes over the country because this dish is good during winter. it is also good even in warm weather though. There are tons of ways how to cook Ginataang Langka and I am going to shre with you the simplest and the easiest version of Ginataang Langka. If by any chance you try this recipe, I am sure you’re gonna make your own version of it too and I am looking forward to it. Guys, here is how to cook Ginataang Langka:

Recipe: Ginataang Langka

INGREDIENTS

4 cups of thinly chopped Langka (Jackfruit)

2 cups of kakang gata (coconut milk)

1 cup of deboned Tinapa (smoked fish)

1 medium size onion (sliced)

6 cloves of garlic (minced)

1 thumb-size of ginger (sliced)

1 teaspoon of ground pepper

Fish sauce to taste

2 cups of water (you can add or reduce the amount according to your preference)

GINATAANG LANGKA COOKING PROCEDURE

1. In a pot, saute onion and garlic until light brown.
2. Add the ginger, saute for 1 minute.
3. Add the Langka and saute for 2 minutes.
4. Add the water, fish sauce and pepper. Bring to a boil and simmer until the Langka is half cooked.
5. Add the Gata and the smoked fish. Simmer until the Langka is cooked.
6. Remove from heat and serve with rice.

Images For Ginataang Langka

HOW TO COOK BAGNET (ILOCANO LECHON KAWALI)

Bagnet is a traditional dish of Ilocandia. Bagnet is a version of the lechon kawali of katagalugan. I first tried this dish when I went to Vigan, a town of Ilocos Sur. The folks there have numerous dishes that I am sure most of us don’t know about them yet. But most of their dishes like Bagnet are just variations of already existing Philippine authentic dishes. I like this Bagnet dish because of its simplicity. I’d prefer vinegar with raw onions as a dip because the juicy taste of pork suits the sourness of the vinegar. Bagnet is very easy to cook, it does not require much ingredients but more oil is a must since Bagnet is a Deep-fried dish.

Recipe: Bagnet (Ilocano Style Lechon Kawali)

INGREDIENTS:

½ kilo of pork belly

Cooking oil (enough for deep frying)

½ liter of water

Salt

COOKING PROCEDURE

1. In a pot, combine ½ liter water and enough salt according to your taste.
2. Bring to a boil then drop the pork belly.
3. Simmer until the pork is tender.
4. Remove the pork from the pot and hang-dry until no more water drops from the pork.
5. In a deep pan, heat oil, enough for the pork to submerge into.
6. Drop the pork, fry until the pork is golden brown.
7. Chop into serving sizes.
8. And serve with vinegar dip or all-purpose sauce.