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.


Kutsinta Ingredients:
* 1 cup flour
* 1 cup brown sugar
* 2 cups sugar
* 1 tablespoon lihiya (lye)
* yellow food color or atsuete
* grated niyog (coconut meat)


Kutsinta Cooking Materials:
* steamer
* muffin pan
* strainer

Kutsinta Cooking Instructions:
* Half-fill the steamer with water and boil.
* In a bowl, mix all ingredients except for the grated niyog. Stir well and pass the mixture through a strainer.
* Pour the mixture into each of the mold in the muffin pan. Place muffin pan in the steamer and steam for 10 to 20 minutes.
* Cool before transferring to a tray. Serve with grated niyog on top

Kutsinta Tip:
* Do not put grated niyog on top of kutsinta if you will not consume them immediately. This is to avoid them from easily spoiling.

Global Chef

Hi, my name is Global chef.

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