Friday, December 14, 2012

How To Store Uncooked Lumpia / Spring Rolls

You made big batches of lumpia for one occasion, or you fried enough for the guests to consume, but there were to store those uncooked lumpia /spring rolls without getting it soggy and soaked from the mix wrapped with it? You'd say, in the fridge... Yes! but how? I've always had problems storing uncooked rolls, I want it to be like when I fry a piece, it still maintains its first day freshness and crisp as you cook. I've learned that if

Tuesday, December 11, 2012

Spaghetti Guisado

Pansit or Spaghetti? confused what to cook? why not combine it? 

Special occasions like birthdays always have pansit or spaghetti, which stems from the belief that the long strands of the noodles means a wish for long life to a birthday celebrant and since  those long strands of noodles represent long life and good health; they must not be cut short so as

Saturday, December 8, 2012

Lumpiang Sili (Green Chili Spring Rolls)

I first saw these so called dynamite sticks at a party...hhmm, something new and interesting at first  I thought it was okra because only the stem appears out of the wrapper when i tasted one it's when i learned it's green chili inside yummy, crisp, a little spicy and gooey from the cheese,but i ended up having an upset stomach, i figured must be from the chilis how it was cooked. So i decided to do a little experiment I am aware that raw food goes with raw, on salads that is...but if you gonna make something that is to be wrapped and deep fried i think the stuffing

Friday, December 7, 2012

Herbed Spanish Sardines Pasta

A mixture of herbs makes this dish more enticing, one you'll truly enjoy. :)
Herbed Spanish Sardines Pasta

A pasta recipe below 100 pesos...yes. Here's how to make a budget friendly pasta good

Wednesday, December 5, 2012

Adobong Dilaw (Chicken Adobo in Turmeric Sauce)

Another way of cooking adobo without using soy sauce.It is basically an adobo infused with the earthy and peppery flavor of turmeric called "luyang dilaw" or simply “dilaw” in the Philippine language.

If you are sometimes heavily overwhelmed with

Thursday, November 29, 2012

Lumpiang Isda (Fish Spring Roll)

Lumpia is the Filipino version of the Asian spring/egg roll which can be served as a side dish or an appetizer.  I grew up making this dish, on birthdays, fiestas or as everyday part of our menu. When we were kids me and my siblings had so much fun making it. I sometimes term it our family

Tuesday, November 27, 2012

Giniling Guisado (Sauteed Ground Pork)

Giniling Guisado (Sauteed Ground Pork)

In the Philippines, this dish is fairly popular especially at street side eateries, called Turo-TurO, It came out with many names such as, afritadang giniling, tinadtad, and down to its most common name, "turo-turong giniling". I share my own simple version of Giniling Guisado using lean part of ground pork, fresh tomatoes and catsup for additional flavor and color. This dish is very flexible as you can come up with a myriad of dishes from this mix like,

Monday, November 26, 2012

Sardinas Pancit Sotanghon (Bean Thread Noodles with Sardines in Tomato Sauce)

Sardines is a perfect comfort food during rainy days,I usually have sardines as is, squeezed with lime and few drops of fish sauce on top, as simple as that. Some households cook it with miswa,a very thin variety of salted Chinese noodles made from wheat flour. My version used vermicelli or bean thread noodles, but not cooked in soup style, i prepared it in guisado or sauteed version. I also added lots

Tuesday, November 20, 2012

Biko Langka

Biko Langka (Rice Cake w/ Jackfruit)

Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word “kanin” which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack). My version added

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