Tag Archives: filipino

Live Long

Happy New Year, floppers!

I hope you had a fabulous time last night whatever you did…we stuck close to home and were in bed right at 3am! Amen to great friends and neighbors, great food & drink and great conversation into the first few hours of Twenty Twelve.

My in-laws start out the year by serving foods that represent good fortune like black eyed peas for luck, collard greens for money and noodles for long life!

Jay had an idea to make pancit {a Filipino rice noodle dish} for New Year’s Eve to share with our friends.

This recipe is from my mother-in-law, Lucy {or Lola}:

4 cloves garlic, minced
1 onion sliced
2 pork steaks or pork chops, boiled with 1 tsp salt (keep broth)
   or 2 skinless chicken breasts
1 large carrot, cut into 1-inch strips, or thinly sliced diagonally
½ cabbage cut into 2 wedges, then sliced across
2 ribs of celery thinly sliced diagonally
4 tablespoons soy sauce
½ to 2 cups broth from boiling pork, skim off fat layer
1 8-oz pack of rice noodles (mei fun) ~ these are easy to find in your local supermarket…I found these at Target
additional 4 T soy sauce
salt to taste
sliced green onions for garnish (optional)
  1. Slice boiled pork into thin strips, set aside.
  2. Soak rice noodles in warm water until soft and pliable, about 15-20 minutes.  It can stay in the water until ready to sauté with vegetables.
  3. Add a small amount of oil (olive or canola) into wok and sauté garlic.
  4. Add onions and cook for 2-3 minutes until translucent, then add pork and soy sauce. Stir together.
  5. Add carrots, stir for 2 minutes, then add celery and cabbage. Add ½ cup of the broth and cook vegetables just until crisp.
  6. Transfer the cooked mixture into a bowl.  To the wok add the remaining 1 cup of broth and additional 4T soy sauce, bring to a boil.
  7. Drain noodles and add to boiling broth.  Turn heat down to low and mix well to absorb the liquid.  If it sticks in the pan, add about 2T of oil.  Keep mixing the noodles until all liquid is absorbed and noodles taste done.
  8. Add back the vegetable mixture and mix well.
  9. Garnish with sliced green onions
This dish is actually quite healthy and is loaded with veggies. You can also make it with broiled, shredded chicken breast which is just as delicious. The kids love these noodles, too.
So, here’s to {long life} and a year of good fortune, lots of laughs, new adventures, making a difference and no regrets!

Ancient {Filipino} Secret

I think it’s safe to say that {everyone} knows what lumpia is…but if you’ve never had it, well, I’m sorry, but that can change. They are just a Filipino egg rolls I guess is the best way to describe them.

And they are DE-LISH!


Lumpia Shanghai Recipe

{from my mother-in-law, Lucy AKA “Lola”}

1 lb. ground pork

½ lb shrimp, chopped

2-3 stalks green onions, finely sliced

½ cup water chestnuts, chopped

(The shrimp, water chestnuts and green onions can be chopped all together in a food processor or chopper)

¼ cup soy sauce

½ tsp salt

Mix all together.  Add 1 slightly beaten egg and 3 tablespoons corn starch to hold the meat together and mix again.

Look for square, thin wrappers brand Spring Home TYJ Spring Roll Pastry or something similar.

Place 2 tablespoons of the mixture in a wrapper diagonally across.  Fold the pointed edge over the meat and then the sides of the wrapper.  Roll tightly and seal edges with warm water.

Here comes the bad part…shallow fry:

When golden brown on both sides, remove and place onto a paper towel lined plate.

We like to cut ours in half before serving. I found this sweet chili sauce {brand: Maggi} at Albertson’s in the Asian aisle. You can also use plain ‘ol sweet and sour sauce for dipping.

Tip: after the lumpia are all rolled, you can freeze them for future enjoyment. So make a lot of them because, trust me, they will fly off the plate.

Many people have asked for this recipe….so glad I can share this {secret} with you!

Happy Sunday!

Filipino Comfort Food

Lumpia, pancit & chicken adobo are the three most common and most consumed {not to mention favorite} Filipino recipes in our home.

If you’ve never tried any of these, you’re missing out!

I make adobo once in awhile and I prefer the stove top method, but last night I did it in the slow cooker. I tried to be more healthy and add extra veggies, but it’s typically made with just onion and garlic. This time I added some baby carrots and a red pepper.

Here’s the recipe I followed.

In the words of Yo Gabba Gabba! …”Try it, You’ll like it!”

Happy Weekend!