Lumpiang Togue

Lumpiang Togue

LUMPIANG TOGUE- Mung bean grows (mainly known as togue) are utilized as the real fixing to this dish. This dish is a mainstream canapé and nibble in the Philippines and it is best consumed when dunked in hot vinegar with onions and entire peppercorn.

In the flavorful Lumpia, there are two sorts… the seared ones and the new form.

Lumpiang Togue (Beansprout) or Lumpiang Gulay (Vegetables) which in Malabon are called Sumpia, with a zesty vinegar dipping sauce and can be combined with Lugaw (Filipino Congee).

NUMBER OF SERVINGS: 5-10

LUMPIANG TOGUE INGREDIENTS:

2 tablespoon oil (for sauteing)

150 grams ground chicken

4 cloves garlic, minced

1 medium onion, minced

300 grams togue (mung bean grows)

1 medium-sized carrot, julienned

100 grams green beans( Baguio beans)

1 little cabbage

1/2 teaspoon dark ground pepper

1 pork soup shape

1/2 teaspoon salt

1 tablespoon shellfish sauce

Spring move wrapper

3 to 4 containers cooking oil (for browning)

1 tablespoon cornstarch break up in 1/4 glass of water for fixing lumpia wrapper

For dipping:

1/2 container vinegar

1 little onion

1/4 teaspoon dark ground pepper

1/2 teaspoon salt

3 pieces stew

3 tablespoon chestnut sugar

COOKING PROCEDURES:

Heat a skillet and put-in 2 tablespoons of cooking oil. At the point when the oil is sufficiently hot, Sauté the garlic and onions.

Include the ground chicken and cook for 5 moment.

Include the salt, pork juices block, clam sauce, and ground dark pepper.

Put-in the mung bean grows, carrots, green beans and cook for 3 minutes.

Include the cabbage and cook for 1 to 2 minutes.

Expel from the skillet and let cool.

Wrap the cooked vegetable in spring roll (lumpia) wrapper.

Sear the spring roll (lumpia) until the shading of the wrapper turns brilliant cocoa.

Exchange to a serving plate. Present with vinegar and onion dip. Impart and appreci

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Ginataang Mongo

Ginataang Mongo

  
GINATAANG MONGGO- is a Pinoy dish wherein toasted Mung beans(monggo) and sticky rice are cooked in coconut milk, evaporated milk sugar.

This dish is almost the same as that of Ginataang Mais, except that the later uses corn. Ginataang Monggo is usually eaten as dessert or a snack during the afternoon. It is best served warm.

NUMBER OF SERVINGS: 3-5

GINATAANG MONGGO INGREDIENTS:

• 1/2 cup Mung beans
• 2 1/2 cups coconut milk<
• 1 cup sticky rice, washed (malagkit)
• 1 cup white sugar (just add more to your taste preference)
• 2 1/2 cups water
• 1 cup evaporated milk

COOKING PROCEDURES:

1. Heat a pan and put-in the Mung beans. Toast the Mung beans until brown.(low heat)
2. Turn-off heat and let the mung beans cool down.
3. Crack the toasted mung beans
4. Put in water in a cooking pot then add in sticky rice. Let boil. (under medium heat)
5. Add the toasted Mung beans, sugar, coconut milk then stir. Cook in low heat for 15 to 18 minutes while stirring once in a while, or until the coconut milk is almost absorbed.
6. Turn off heat and transfer to a serving plate. Add evaporated milk as toppings. 

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Meat MECHADO

Meat Mechado

Meat MECHADO- this dish is a sort of stew with tomato sauce and to a degree like other Filipino dishes, for example, the caldereta, Estofada (or Estofado), and also the Afritada in view of the base fixing utilized which is tomato sauce. Vegetables that are utilized to this dish are potato, carrots and ringer pepper.







NUMBER OF SERVINGS: 3-5


Meat MECHADO INGREDIENTS:

2 tablespoons cooking oil

4 cloves garlic, minced

1 piece extensive onion, cut

500 grams meat chuck,cubed

2 tablespoon soy sauce

1/2 teaspoon dark ground pepper

1/4 teaspoon msg

1 meat soup 3D square

2 pieces sound leaves (shrub)

3 mugs water

1 piece medium potato, cubed

1 medium carrots, cubed

1 green or red chime pepper

1 tablespoon cheddar

1 tablespoon tan sugar

1 container tomato sauce

salt to taste (Just add to your taste inclination)

Techniques:

1. High temperature cooking oil in a weight cooker then saute the garlic and onion.

2. Put-in the meat and saute for around 3 minutes or until shade turns light tan.

3. Include soysauce, dark ground pepper, msg, meat stock shape, cove leaf and water then weight cooked for 30-45 minutes (under medium hotness) until the meat is delicate.

4. Put-in the potatoes, carrots, green and red chime pepper, cheddar, tan sugar,  tomato sauce ( simply include water if coveted) and cook until the vegetables are delicate (around 10 to 15 minutes) then stew until abundance fluid vanishes.. Taste it,  add salt just to taste inclination.

5. Place in a serving plate then serve hot with rice. Impart and Enjoy!

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LECHON PAKSIW

Lechon Paksiw

LECHON PAKSIW-is a term related to a dish that is cooked with vinegar, garlic, onion and sarsa or mang tomas sauce. Lechon Paksiw is a Filipino pork dish produced using extra meal pig which is known as "Lechon".

Beside utilizing extra lechon, crisp pork can likewise be utilized to make lechon kawali. This dish is additionally a reasonable approach to reuse remaining lechon, Instead of warming the same dish again and again, making paksiw out of it makes the pork more flavourful bringing more life to the fixings.

However this time I made my own variant of lechon paksiw, I utilized new meat here rather than remaining from lechon.

NUMBER OF SERVINGS: 4-6

LECHON PAKSIW INGREDIENTS:

250 grams pork stomach or pigue

350 grams pig's ear

2 tablespoons of oil

4 cloves garlic, minced

1 little white onion

1 teaspoon salt (add to your taste inclination)

1/2 teaspoon dark ground pepper

1 mug liver sauce or Sarsa ni Mang Tomas

1 tablespoon tan sugar (add to your taste inclination)

1/4 mug vinegar

3 mugs water

2 stalks onion spills

COOKING PROCEDURES:

High temperature weight cooker, then put oil, broil the pork until brilliant tan.

Saute garlic and onions then include salt, dark ground pepper, mang tomas sarsa, tan sugar, vinegar and water.

Weight cook for 30 minutes or until pork is delicate.

Turn off the high temperature and exchange to a serving plate.

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Instructions to MAKE BASIC STOCKS February 01 2015

Instructions to MAKE BASIC STOCKS

Stock is a soup fluid containing the juices of meat, bones or vegetables that have been extricated by long, abate cooking. Stocks are the establishment for may soup formulas, and are sublime approach to utilize extra meats and vegetables. It is an extraordinary thing to have close by and can add flavor to soup and numerous different formulas too.

Instructions to MAKE BASIC STOCKS

Things You'll Need:

3 lbs. chicken necks and backs

3 qt. cool water

6 carrots, unpeeled, cut in thick pieces

4 celery stalks, cleaved

2 yellow onions, cut in quarters

8 peppercorns

2 cloves garlic, minced

3 extensive carrots

1 extensive turnip

2 celery stalks

2 extensive onions

2 tbsp. spread

3 qt. water

2 tsp. salt

6 parsley sprigs

1/2 sound leaf

a few new thyme sprigs

Chicken Stock

Put the greater part of the fixings in a substantial pan and bring the mixture to a stew.

Skim the foam off of the highest point of the mixture and dispose of it.

Keep on simmerring the mixture for two hours.

Strain the strong fixings out of the mixture. The staying fluid is stock.

Meat Stock

Begin the meat stock at a young hour in the day in light of the fact that it will need to stew for quite a while.

Broil the bones in a 400 degree broiler for two hours, or until they are seared however not dark.

Put the broiled bones in an expansive soup pot.

Include the vegetables and water.

Bring the mixture to a stew and cook everything day, at minimum 12 hours. Include water incidentally, to keep the stock at the same level.

Strain out the greater part of the robust fixing and the result fluid is stock.

Vegetable Stock

Wash the vegetables completely and cleaved them.

Melt the margarine in a substantial pot over medium high temperature.

Include the cleaved vegetables and cook around 15 to 20 minutes, until the vegetables are brilliant.

Include water, salt, straight leaf, thyme, peppercorns and garlic.cover the mixture and heat it to the point of boiling.

Diminish hotness and stew the mixture for give or take 1/2 hours.

Strain the mixture and dispose of the vegetables.

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PINOY LECHON RECIPE February 01 2015

Pinoy Lechon - Each Filipino knows and loves this formula. It is exceptionally renowned particularly in extraordinary events like party, birthdays, wedding and even in straightforward festivals. Today, we are going to figure out how to cook lechon with the goal that we can attempt this at home. Don't be astonished if this formula is unique in relation to what you know, in the same way as I generally say, there are a ton of routes on the best way to cook a solitary dish. It is dependent upon you on how you need the sustenance to taste.

Pinoy Lechon

Fixings

1 entire pig (around 18-20 kls. , cleaned)

for the stuffing:

Lemon grass

Onion Leeks

Mango Leaves (discretionary)

2 pcs Laurel or Bay Leaves

Rock Salt

Entire Peppercorn

Soy Sauce

System

We expect that the pig is as of now cleaned and prepared for this formula.

Rub within the pic with rock salt and peppercorn.

Emulated with soy sauce.

Put inside the mango leaves, tree, onion leeks and lemon grass.

Join the paunch of the pig and verify no fixings will turn out.

Stick the pig with a bamboo.

Cooking Procedure

To meal the pig, hang it in a manner that it is conceivable to pivot it.

Don't put the charcoal straightforwardly beneath the pig. It will effortlessly smolder the lechon. Put charcoal on both sides of the pig.

While turning the pig, coat it with sprite or other pop to make it more fresh.

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