Bibingka (Sweet Rice Cake)
2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
6 eggs
2 cups milk
2 teaspoons vanilla extract
3 cup mochiko (sweet rice flour)
2 tablespoons baking powder
Preheat oven to 350 degrees F.
Mix sugar and melted butter.
Add eggs and mix until blended with sugar mixture.
Add milk and vanilla.
Mix.
Add sweet rice flour and baking powder.
Mix well.
Pour into a 9 x 13-inch pan and bake for 35 to 45 minutes.
Lumpiang Sariwa
1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons cooking oil
1/2 pound cooked pork, diced
1/2 cup chopped shrimp
1/2 cup cooked garbanzos (chick peas)
1/4 cup cooked ham, chopped
2 cups julienned carrots
1/2 cup green beans, sliced thinly, French style
2 cups shredded cabbage
18 egg roll wrappers
Lettuce leaves
Cook onion and garlic in oil until tender.
Add pork, shrimp, garbanzo beans and ham.
Simmer uncovered for 5 minutes, stirring frequently.
Add carrots, green beans and water.
Cook for another 5 minutes.
Add cabbage and salt, stir until cabbage is done.
When all of the vegetables are cooked, let the dish cool.
To prepare egg roll wrappers, cook one side only on a lightly greased skillet until wrappers are slightly brown.
Cook one side only.
To assemble, place an egg roll skin unbrowned side up on one corner facing you.
Top with a lettuce leaf and 1/3 cup cooled vegetable mixture.
Roll up, folding in one end of egg roll wrapper and leaving other end open.
Serve immediately with Brown Sauce.
Brown Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1 clove garlic, finely chopped
In a saucepan, mix sugar and cornstarch.
Stir in chicken broth and soy sauce.
Cook and stir until mixture bubbles.
Lower heat and add garlic.
Cook until thickened.
Sweet Rice Flour Cakes (Espasol)
Yield: 15 to 20 cakes
4 cups sweet rice flour
1 1/2 cups granulated sugar
2 cans coconut milk
1/2 teaspoon salt
Toast the sweet rice flour on a cookie sheet.
Bring sugar, coconut milk and salt to a boil.
Add 3 cups toasted sweet rice flour.
Mix well and cook until thick, stirring constantly.
Remove from heat and transfer to board well sprinkled with some of the reserved sweet rice flour.
With a rolling pin, flatten to about 1/4 inch and cut into diamonds.
Roll in the remaining rice flour.
Lumpia (Philippine Egg Rolls)
Wrappers (Doilies)
3 cups flour
5 cups water, less 2 tablespoons
Salt, to taste
Filling
3/4 pound ground pork or beef
5 ounces raw shrimp, chopped
1 small onion, chopped
1 (8 ounce) can water chestnuts, drained and finely chopped
1 (4 ounce) can bamboo shoots, drained and finely chopped
1/2 stalk celery, finely chopped
3 garlic cloves, finely chopped
1 small carrot, finely chopped
1 (16 ounce) can bean sprouts, drained
1/2 cup raisins, chopped
Salt and pepper, to taste
1 egg white, lightly beaten
Vegetable oil
Lumpia Sauce
2 cups pineapple juice
1 cup catsup
1/2 teaspoon vinegar
1 tablespoon brown sugar
1 teaspoon hot pepper sauce
1/2-inch cube ginger, crushed
1/4 teaspoon salt
1 tablespoon cornstarch
To make wrappers, combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps.
Batter should be about the consistency of crepe batter.
Add a little water if it is too thick.
If the batter thickens as it sits, you may have to add more water.
Heat a 6-inch crepe pan and wipe out with lightly oiled wax paper.
Pour on batter quickly to cover the bottom.
Pour off excess. Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan.
Remove and place on clean, dry surface.
Repeat, oiling pan each time.
Do not stack wrappers on top of each other until each has cooled.
Before filling, cut off excess batter to make a perfect circle.
To make filling, cook pork or beef in a large skillet until pinkness is gone.
Drain off grease.
Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender.
Stir in remaining ingredients except the egg white and oil.
Mix well.
Cook until bean sprouts are limp.
Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls.
Use about 1 heaping teaspoon for each wrapper.
Place filling near one side.
Roll wrapper over filling a couple of times; fold in sides and roll up tightly.
Seal flap with a little egg white.
Deep fry in vegetable oil heated to about 375 degrees F until rolls are golden.
Drain thoroughly on paper towels and serve with sauce.
Boiled Rice Cakes (Palitao)
2 cups sweet rice powder (sold in Oriental food stores)
1/2 cup water
1 cup grated coconut
1/4 cup sesame seeds
1 cup granulated sugar
Combine the sweet rice powder and 1/2 cup water and blend well.
Boil 1 1/2 quarts water in saucepan.
Form the mixture into small balls, flatten, and drop into boiling water.
When dough floats, remove from water and roll balls in grated coconut.
Spread sesame seeds on cookie sheet and toast at 350 degrees F until brown.
Mix seeds with sugar and sprinkle on top of palitao.
Bagoong Alamang
2 cloves garlic, crushed
1 small onion, sliced
1 small tomato, sliced
4 tablespoons alamang
Sauté garlic, onions and tomato in a little oil. Add alamang.
Sauté for another minute.
Champorado (Chocolate Rice Pudding)
1 cup glutinous (sweet/sticky) rice
2 1/2 cups water
1/2 cup (more or less to taste) unsweetened cocoa
1/2 cup (more or less to taste) granulated sugar
1/8 teaspoon vanilla extract
Sweetened condensed milk
Cook rice in a medium-size saucepan with water.
Stir constantly. When rice is ready (rice should be somewhat transparent), add cocoa, sugar and vanilla extract.
Serve in bowls with swirls of sweet condensed milk on top.
Serves 4
Crispy Pata
4 pig’s trotters
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon MSG
Oil for deep frying
Wash the pig’s trotters under running water and place in a large pan.
Cover completely with cold water.
Bring to a boil and season with salt, pepper and MSG.
Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked.
Drain meat.
Heat the oil in another large pan until it is almost smoking. Deep fry trotters for a few minutes until the skin is golden and crispy.
Chicken and Pork Afritada
1 (2 pound) chicken, cut into pieces
1 pound pork, cut into 1 1/2 inch squares
Salt and pepper to taste
Flour
Cooking oil
4 cloves crushed garlic
1 medium size onion, chopped
1 medium size tomato, chopped
1 (4 ounce) can tomato sauce
2 cups water
1 small bay leaf
1 sprig oregano
1 bell pepper, cut into 1-inch squares
4 medium size potatoes, cut into 2-inch cubes
1/2 cup frozen peas
3 1/2 ounces pimento, cut into 1-inch squares
Dust chicken and pork pieces in flour, salt and pepper.
Brown quickly in hot oil.
Sauté garlic, onions, tomatoes and tomato sauce in separate pot.
Pour 2 cups water and let boil.
Add browned chicken, pork, bay leaf, oregano and bell pepper.
Simmer for 30 minutes or until tender.
Add potatoes and cook until tender.
Add salt and pepper according to taste.
You may thicken the sauce by adding flour dissolved in water into the pot.
Finally, add peas and pimento and cook for another 3 minutes.
Serve with rice.
Fried Lumpia
This is good with either pork or shrimp.
Be sure to set aside enough time to prepare the rolls.
1 pound ground pork or chopped shrimp
1/4 cup chopped water chestnuts
1/2 cup finely chopped onions
1/4 cup minced fresh mushrooms
2 egg yolks
3 teaspoons soy sauce
1/4 teaspoon garlic salt, or to taste
Pepper, to taste
Vegetable oil
Fresh spring roll wrappers
Sweet and Sour Sauce with Apricots
Mix all of the filling ingredients in large bowl.
To test the filling, fry a spoonful in a pan with a little oil, and taste to determine if seasonings need adjustment.
To roll, place wrapper in front of you with the corners turned so it forms a diamond rather than a square.
Spoon 1 teaspoon of filling on the quarter of the wrapper nearest you and roll the point away from you and around the filling, folding in the sides and pinching them together as the filling rolls past them.
As you complete the roll seal the edges with water.
Repeat until all the wrappers and filling has been used up.
Deep fry in oil until golden brown.
Serve hot with Sweet and Sour Sauce.
Makes 50 rolls.
admin
3 Nov, 2007