Lumpiang Shanghai (Spring Rolls)

Lumpiang Shanghai Recipe
Lumpiang Shanghai Ingredients:

* 1 tablespoon soy sauce
* 1 teaspoon sugar
* ½ teaspoon salt
* pepper to taste
* lumpia wrappers
* cooking oil
* ¼ kilo ground pork
* 1/8 kilo chopped shrimp
* ¼ cup singkamas (yam bean or jicama), finely chopped
* ¼ cup carrot, finely chopped
* 1 clove garlic, minced
* 1 egg, slightly beaten
* 3 tablespoons chopped onions


Sweet-Sour Sauce Ingredients:
* ¼ tablespoon salt
* 2/3 cup of water
* 2 tablespoons soy sauce
* ¼ cup sugar
* ¼ cup vinegar
* 2 tablespoons cornstarch dissolved in 1/3 cup water
* 1 tablespoon oil

Lumpiang Shanghai Cooking Instructions:
* Mix all ingredients for the lumpia filling. Wrap small portions with the lumpia wrappers like sticks.
* Deep fry until crispy. Cut each long piece into 3.

Sweet-Sour Sauce Cooking Instruction:
* Mix all the ingredients for the sauce and boil until consistency thickens.

Sautéed Mongo

Sautéed Mongo Recipe
Sautéed Mongo Ingredients:

* 1 glass of mongo
* ¼ kilo pork
* 1 onion
* 3 cloves garlic
* 1 bunch of ampalaya leaves (bitter gourd leaves)


Sautéed Mongo Cooking Instructions:

* Boil the mongo in a casserole until seeds are already tender.
* While boiling the mongo, boil in wok with 2 cups of water the pork until the water dries up and the natural oil of the pork comes out.
* Brown the garlic in the same wok then add the onions.
* Add the mongo from the first step together with the stock in which the mongo was boiled and sauté everything. Boil until cooked.
* Lastly, add the ampalaya leaves and season with salt.

Soup must be thick in consistency for a tastier dish.

Atsara (Pickled Papaya)

Atsara (Pickled Papaya) Cooking Instructions:
* peel the papaya and cut into small thin strips
* wash and soak in vinegar seasoned with salt and sugar
* add the onion and carrots (you may choose not to add carrots)
* it can be served after 2 to 3 hours


* it is best when chilled. Serve with any fried viand

* you can also use sayote instead of papaya.

Nilagang Baka (Beef Stew)

Nilagang Baka Ingredients:
* 1 kilo beef (cut into 1 ½ -inch cubes)
* 3 medium potatoes (quartered)
* 1 small Chinese cabbage (cut into large portions)
* 2 medium carrots (cut into bite-sized pieces)
* 1 onion (quartered)
* onion leaves (clean/wash well and cut into medium-sized pieces)
* 1 medium garlic (peeled and divided into two)
* Sili ( green finger pepper)
* salt to taste
* laurel leaves and whole pepper


Nilagang Baka Cooking Instructions:
* Boil the beef together with a half of the garlic, onion, pepper, laurel leaves and enough salt
* Remove the initial froth that forms on the water’s surface while boiling. Boil for 2 hours under medium fire.
* Check once in a while if meat is already tender and add enough water to your preferred amount of soup.
* When meat is already slightly tender, add potatoes, carrots and sili. Boil for another 10-15 minutes
* Add the Chinese cabbage, onion leaves and other half of the garlic.
* Season to taste.

Nilagang Baka Cooking Tip:
* Do not overcook the vegetables. It would be more delicious if vegetables are somewhat crispy and not soggy.

Nilagang Baka Variation:
* You may choose to add corn to your nilagang baka. Just add the corn together with the potatoes. Japanese corn is delicious because of its sweetness but a more traditional recipe calls for the white corn.

Chicken Afritada

Chicken Afritada Ingredients:
* 1 kilo chicken (cut into medium pieces)
* ¼ kilo ripe tomato (chopped)
* 5 pieces potatoes (cubed)
* 1 onion (diced)
* 3 cloves garlic (minced)
* 2 cups chicken broth
* 1 piece red pepper (cut into strips)
* 2 laurel leaves
* Salt and pepper to taste


Chikcen Afritada Cooking Instructions:
* Fry the potatoes until slightly browned. Set aside.
* In a wok or large pan, sauté garlic, onions and tomatoes. Crush the tomatoes.
* Add the chicken, laurel leaves, and red peppers.
* Add the chicken broth and bring to a boil. Allow to simmer for 20 minutes or until the chicken is almost cooked.
* Add the potatoes and cook for 10 more minutes or until potatoes are cooked.
* Salt and pepper to taste.

Global Chef

Hi, my name is Global chef.

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