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