Lumpia Recipe

Crispy and delicious deep fried Filipino egg rolls or lumpiang Shanghai.
 CourseAppetizer
 CuisineFilipino
 Keywordeggroll, lumpia, lumpiang shanghai
 Prep Time15 minutes
 Cook Time10 minutes
 Total Time25 minutes

INgredients
 50 pieces lumpia wrapper
 3 cups cooking oil
Filling ingredient
 1 1/2 lbs ground pork

 2 pieces onion  minced
 2 pieces carrots minced
 1 1/2 teaspoons garlic powder
 1/2 teaspoon ground black pepper
 1/2 cup parsley chopped
 1 1/2 teaspoons salt
 1 tablespoon sesame oil
 2 eggs
 Instructions
1. Combine all filling ingredients in a bowl. Mix well.
2. Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper.
Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush
beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped.
Perform the same step until all mixture are consumed.
3. Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.
4. Remove from the pot. Let excess oil drip. Serve. Share and enjoy
 KINLESS LONGGANISA
 This is a basic recipe for Filipino sweet and garlicky skinless longganisa.
  CoursePork
  CuisineFilipino
  
  Prep Time15 minutes
  Cook Time10 minutes
  Total Time25 minutes

 Ingredients
 1 ¾ lbs. ground pork
 9 tablespoons dark brown sugar
 1 tablespoon smoked paprika
 3 tablespoons vegetable oil
 1 ¼ tablespoons coarse salt
 1 teaspoon ground black pepper
 2 head garlic

 Instructions
 Peel the skin off the garlic cloves. Crush thoroughly using mortar and pestle. Mince the
crushed garlic. Set aside.

 In a large mixing bowl, combine ground pork along with all of the ingredients. Mix well.

 Cover the bowl. Refrigerate for 2 hours.

 Shape the longganisa by laying a sheet of wax paper on a flat surface. Scoop around 3
tablespoons of mixture and put over the wax paper. Fold the wax paper from top to down until
the mixture covered.

 Hold the edge of the paper with your fingers and then slide the card towards the mixture. Push
a bit more until a sausage shape is formed. Do this step until the entire mixture is consumed.

 Refrigerate overnight.

 Cook and serve for breakfast. Share and enjoy!

 This is a basic recipe for Filipino sweet and garlicky skinless longganisa.
  CoursePork
  CuisineFilipino
  
  Prep Time15 minutes
  Cook Time10 minutes
  Total Time25 minutes

 Ingredients
 1 ¾ lbs. ground pork
 9 tablespoons dark brown sugar
 1 tablespoon smoked paprika
 3 tablespoons vegetable oil
 1 ¼ tablespoons coarse salt
 1 teaspoon ground black pepper
 2 head garlic

 Instructions
 Peel the skin off the garlic cloves. Crush thoroughly using mortar and pestle. Mince the
crushed garlic. Set aside.

 In a large mixing bowl, combine ground pork along with all of the ingredients. Mix well.

 Cover the bowl. Refrigerate for 2 hours.

 Shape the longganisa by laying a sheet of wax paper on a flat surface. Scoop around 3
tablespoons of mixture and put over the wax paper. Fold the wax paper from top to down until
the mixture covered.

 Hold the edge of the paper with your fingers and then slide the card towards the mixture. Push
a bit more until a sausage shape is formed. Do this step until the entire mixture is consumed.

 Refrigerate overnight.

 Cook and serve for breakfast. Share and enjoy!
 HOW TO MAKE FRIED RICE:

To make this homemade fried rice recipe, simply:

1. Scramble your eggs: Using a small pat of butter, scramble some eggs in a large sauté
pan, breaking them into small pieces as you go. Then transfer the eggs to a separate
plate, and set aside.
2. Sauté your veggies and garlic: Return your sauté pan to the heat, and sauté the
onions, carrots, peas and garlic until soft and cooked through.
3. Stir fry rice: Then turn the burner to high heat. Scooch the veggies over to one side
of the pan, melt the remaining butter in the other half, and add the chilled rice, soy
sauce, and oyster sauce (if using). Then stir to combine with the veggies and continue
sautéing the rice, stirring every 15-20 seconds or so for 3 minutes, or until you notice
the rice and veggies starting to brown slightly.
4. Remove pan from heat. And stir in your green onions, sesame oil, and scrambled
eggs.
5. Taste and season. Give the rice a taste, and season with salt and pepper, plus any
extra soy sauce or sesame oil if needed.
6. Serve! Then dish it up and serve nice and warm!
Leche Flan
This is a simple and easy version of a famous Filipino dessert known as Leche Flan.
 CourseDessert
 CuisineFilipino
 Keywordcreme brulee, creme caramel, filipino flan, leche flan, leche flan recipe
 Prep Time10 minutes
 Cook Time45 minutes
 Total Time55 minutes
Ingredients
 10 pieces eggs

 1 can condensed milk (14 oz)

 1 cup fresh milk or evaporated milk
 1 cup granulated sugar
 1 teaspoon vanilla extract
 Instructions
1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and Vanilla. Mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into
liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera
(Traditional flan mold) depending on your location. I find it more convenient to use individual
Round Pans in making leche flan.
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate
12. Serve for dessert. Share and Enjoy!
Carbonara Recipe Filipino Style
This is a recipe for Pinoy Style Carbonara.
 CoursePasta Recipe
 CuisineFilipino
 Keywordcarbonara recipe, pinoy carbonara
 Prep Time5 minutes
 Cook Time25 minutes
 Total Time30 minutes
 Calories3561kcal
Ingredients
 3/4 lb. spaghetti
 1 piece Knorr beef cube
 7 strips bacon
 15 ounces all-purpose cream
 6 tablespoons grated Parmesan cheese
 1 piece yellow onion  chopped
 2 cloves garlic minced
 1/8 teaspoon ground nutmeg
 1 teaspoon salt
 2 quarts water
Instructions
1. Cook the bacon until crispy. Do this by placing each strip in a pan. Cook in medium heat for 2
minutes. Flip the bacon and cook the opposite side for another 2 minutes. Continue performing
the same steps until each piece gets crispy. Set aside. Save the bacon grease.

2. Cook the spaghetti by pouring water in a cooking pot. Let boil. Add salt and put the spaghetti into
the pot. Cook for 12 minutes or until al dente. Remove the spaghetti Set aside. Save ¼ cup of water
used to cook spaghetti.

3. Prepare the carbonara sauce by heating 3 tablespoons of bacon grease. Saute onion and garlic.

4. One the onion softens, pour all-purpose cream into the pan. Stir. Add ¼ cup water.

5. Add Knorr Beef Cube. Stir until well blended.

6. Put chopped bacon and nutmeg into the sauce. Stir.

7. Add the cooked spaghetti. Toss until spaghetti gets totally coated with sauce.

8. Add Parmesan cheese. Toss. Add more bacon.

9. Transfer to a serving plate. Serve and enjoy

Pinaupong Manok Recipe
Ingredients:
For the chicken:

1kilo whole chicken  

2 pcs. whole onions 
1 pc. whole garlic 
4 pcs 1″ chunks of ginger 
5-6 pcs peppercorns 
3 pc.  Lemon grass
2-3 cups of rock salt 
1/2 cup of olive oil 
Sauce:

3 tbsp. of kalamansi juice 

1 tbsp. of finely minced garlic 
1 medium size of onion, minced
1/4 cup soy sauce
1/4 cup vinegar
salt to taste

 
Cooking Procedure:
Peel the onions. Pierce the garlic in several places using a sharp, pointed knife. Rub the cavity of the
chicken with rock salt. Stuff the cavity with the onions, garlic, ginger, peppercorns and lemon grass.
Rub the skin with rock salt. Make the bed of rock salt. 
Pour enough rock salt, about an inch high, into a large, deep stainless steel casserole. Place the
chicken on the bed of salt, breast side down, making sure that no part of the chicken touches the
metal. Cover the casserole and cook over medium-low heat for 1 hour. If using a pressure-cooker,
cook for 20 minutes counting from the time the valve starts to whistle. 
Do not uncover during cooking time. 
Meanwhile, prepare the dunking sauce. mixed all ingredient and stir. Season with salt.
When cooking time is up, insert a long, large fork into the chicken cavity to lift it without breaking.
Transfer to a plate. Take about a tablespoonful of the olive oil brush the chicken all over. 
Serve hot
Kwek - Kwek Recipe
This is a recipe for Kewek kwek or Deep Fried Boiled Quail Eggs with Orange Batter.
 Prep Time5 minutes
 Cook Time5 minutes
 Total Time10 minuteS

Ingredients
 12 to 18 pieces boiled quail eggs

 1 cup flour
 3 tbsp cornstarch
 3/4 to 1 cup water
 1 tbsp anatto powder pinulbos na atsuete
 1/2 tsp salt
 1/2 tsp ground black pepper
 2 cups cooking oiL

Instructions
1. Place the cornstarch in a container and dredge the boiled quail eggs. Set aside.
2. In a mixing bowl, combine flour, salt, and pepper then mix thoroughly.
3. Dilute the anatto powder in warm water then pour-in the mixing bowl with the other
ingredients. Mix well.
4. Place all the quail eggs in the mixing bowl and coat with the batter.
5. Heat the pan and pour the cooking oil.
6. When the oil is hot enough, deep-fry the quail eggs by scooping them from the
mixing bowl using a spoon. Make sure that each is coated with batter.
7. After a few minutes, remove the fried quail eggs from the pan and place in a serving
plate.
8. Serve with vinegar or fish ball sauce while still crispy.
9. Share and Enjoy!
Pinakbet Tagalog Recipe
This is a recipe for Pinakbet or bulanglang that makes use of deep fried crispy pork belly
or lechon kawali.

 CourseMain Course

 CuisineFilipino

 Keywordpakbet, pinakbet, vegetable recipe

 Prep Time5 minutes

 Cook Time35 minutes

 Total Time40 minutes

Ingredients
 1 lb lechon kawali  sliced
 1 piece Knorr Shrimp Cube
 12 pieces sitaw  cut into 2 inch length
 1/2 piece kalabasa cubed
 12 pieces okra
 1 piece Chinese eggplant  sliced
 1 piece ampalaya  sliced
 1 piece kamote cubed (optional)
 2 pieces tomato cubed
 2 thumbs ginger crushed (optional)
 1 piece onion  chopped
 4 cloves garlic crushed
 2 teaspoons bagoong alamang
 2 ½ cups water
 3 tablespoons cooking oil
 ¼ teaspoon ground black pepper

Instructions
1. Heat cooking oil in a pot. Saute onion and garlic. Add ginger and continue to
cook until the onion softens.
2. Add lechon kawali. Saute for 1 minute.
3. Pour water. Let boil.
4. Add Knorr Shrimp Cube. Cover the pot and cook in medium heat for 20 minutes.
5. Add tomato and bagoong alamang. Stir. Cover the pot. Cook for 3 minutes.
6. Put the kalabasa and kamote into the pot. Cook for 7 minutes.
7. Add sitaw, okra, ampalaya, and eggplant. Stir. Cover the pot and cook for 5
minutes.
8. Season with ground black pepper and add remaining lechon kawali. Cook for
minutes.
9. Tranfer to a serving plate. Serve. Share and Enjoy
How to Cook Rellenong Alimasag (Stuffed Blue Crab)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Seafood RecipeCuisine: FilipinoServings: 8 servingsAuthor: Manny

Ingredients
8 alimasag or blue crab boiled
1 onion chopped finely
2 to matoes chopped finely
3 potatoes cut into small cubes
1 red or green sweet pepper chopped finely
4 eggs well-beaten
2 cloves garlic pounded
1 small pack raisins
bread crumbs
cooking oil

 
Instructions
How to cook Rellenong Alimasag
Remove meat of the cooked crab.
Fry the potatoes and set aside. Saute garlic and onions.
When tender, add tomatoes and sweet pepper. Continue cooking.
Then, add the crab meat, raisins and potatoes, salt, MSG, and pepper to taste.
Clean each crab shell and moisten it with little beaten eggs.
Fill each crab shell with crab meat mixture and pack firmly.
Dust top with bread crumbs and dip in beaten eggs.
Fry top side down in hot oil. Serve hot. Good for 8 person.
Easy Champorado Recipe
 Prep Time5 minutes

 Cook Time25 minutes

 Total Time30 minutes

 Servings4

 AuthorVanjo Merano

Ingredients
 5 pieces tablea pure chocolate
 1 3/4 cups glutinous rice or sushi rice
 3/4 cup granulated white sugar
 6 to 8 cups water
 Condensed milk to taste

Instructions
1. Pour water in a cooking pot. Bring to a boil.
2. Put-in the tablea and then stir. Let it dissolve in boiling water.
3. Add-in the rice. Let the water re-boil. Set the heat to low-medium and then stir
almost constantly to avoid sticking. The rice should be ready when it absorbs the
water (about 15 to 25 minutes).
4. Add the sugar. Stir until the sugar dissolves.
5. Transfer the champorado in individual serving bowls. Top with condensed milk.
6. Serve with tuyo. Share and enjoy.
Easy Tuna Kilawin Recipe
 Prep Time1 hour
 Cook Time1 minute
 Total Time1 hour 1 minute
 Servings3
 AuthorVanjo Merano

Ingredients
10 ounces fresh or fresh frozen ahi tuna, cubed
Juice from 3 pieces lemon
6 pieces Thai chili chopped
1/4 teaspoon garlic powder
1/2 teaspoon ginger powder
1/4 teaspoon granulated white sugar
1/4 teaspoon salt
A dash of ground black pepper optional

Instructions
Combine lemon juice, salt, garlic powder, ginger powder, and sugar. Mix well.
Place the cubed ahi tuna in a large bowl. Pour-in the lemon mixture and gently toss until all the
ingredients are well blended.
Add the chopped chili and ground black pepper. Gently toss. Cover and place inside the fridge for at
least 1 hour.
Serve chilled. Share and enjoy!