Filipino Cooking

Pork shanghai lumpia

Pork shanghai lumpia

Banana leaves are good for wrapping up meat for barbecueing. you can also line baking pans with them instead of greasing the pan.

Sayote (Chayote) can be served:

by cooking in salted water, peeling, removing fibrous center and serving like boiled potatoes. You can eat the seeds.

Cook, peel, cut and use in salads like potato salads.

Peel, dice, cook until tender, season and butter to taste for a vegetable side dish.

Peel, grate, fry with onions, salt, and pepper as you would hash browns.

Peel, cut, add to sauted garlic, onion, and tomato. Simmer 15 minutes.

Sweet potato carrot soup
Combine in saucepan and bring to boil:
6 cups broth
3 sliced carrots
1 chopped onion
1 sweet potato peeled and chopped

Add and simmer 40 minutes- 1 bay leaf, 1/2 t. curry powder (personally, I’d use more)

Cool, puree in blender. Return to heat, stirring in 1/2 t. lemon or calamansi (or lime) juice and chopped fresh parsley. Serve.

Use green cooking bananas in place of potatoes in boiling stews and soups, cooking just until tender. They take on the taste of whatever you cook them with.

Banana fritters:
sift together a cup of flour and 2t. baking powder..
mash 4 large or 8 small ripe bananas and add to the flour, along with 1/3 cup of sugar. Add milk if the dough is too stiff. Heat oil in a pan, drop by tablespoons into hot oil, even oil so the balls rise as the simmer. Fry until golden. Serves 4-6

Pomelo salad
Remove thick outer skin and thin inner skin from 1 pomelo
Break sections into small pieces. Add 1 or 2 sliced bananas and a handful of roasted peanuts. Stir with 1/2 cup mayonnaise or salad dressing, a teaspoon each kalamansi juice (or vinegar) and sugar, 1/4 t. salt.

Basic Viand
Saute in about
1 T fat
1 mashed garlic clove
1 chopped onion

Add 1/2 Kg of ground beef, cut up beef, pork, or chicken, brown slightly

Add 1/2 to 1 cup of water, a medium tomato, diced, 1/2 knorr chicken cube.
Cover and simmer until tender.
When meat is tender, add 1/2 to a cup of any cut up vegetables you like- cabbage, green beans, peppers, pechay (bok choy), kangkong (we don’t have an equivilant, but you might try spinach), okra, sayote (chayote squash)
add salt or soy sauce to taste. Serve over rice.
(add leafy veggies like kangkong last, as they need only be steamed 5 minutes).

You can substitute a small can of sardines or anchovies for the meat, and add the veggies at the same time, since the meat is already cooked.

Above recipes from The New Plain and Fancy Cookbook: An Adventure in Eating in the Philippines, published in 1978 by Summer Linguistics Institute (which own the guest house where we are currently staying) The copy left in our room is the fourth edition. SIL now makes a later edition of the cookbook (1988) available online for free- get the link here.

Here’s another recipe I am going to try when we get into a house:

Rellenong Bangus (Stuffed Milkfish)
1 large deboned Milkfish (now available in the supermarket.) If you cannot
buy deboned, follow these instructions. Clean 1 large bangus, removing
the scales and gills, leaving the head and tail. Gently pound body of fish with rolling
pin until soft. Break spine near the tail and just below the head. Carefully pull out
skeletal bones from head opening (they will come off easily if the fish has been
pounded thoroughly). Turn fish shell inside out carefully, remove as much meat as
possible from skin without breaking it. Return shell to right position, marinate in 2 T
soy sauce, 3 T kalamansi juice. Set aside. Boil the fish meat for 5 minutes and
remove the bones (if you are cooking a boned bangus).
Heat
2 T cooking oil
Saute in the oil
1 clove chopped garlic
2 T chopped onions
2 T diced tomatoes, peeled
IN THAT ORDER
Add
1/4 C cooked pork, finely cut
When brown, add and cook for 10 minutes
Bangus meat
1/2 C frozen peas or canned peas without juice
1 sm box raisins
2 t soy sauce
salt to taste
Put all mixed ingredients inside the bangus skin passing it through the neck. Fry in
deep hot oil until brown. Garnish it with celery, sliced tomatoes and onion rings.
Slice the bangus for serving.

You can also find free filipino recipes here (as well as other places on the internet)

Special Fried Lumpia
Combine
1 K ground pork
1/2 C shelled shrimp, finely cut into strips (opt)
1 large finely chp onion
1/2 C finely chp carrots
1/2 C frozen green peas
1/8 t black pepper
3 T Worchestershire sauce
2 T patis
Place a tablespoon of this mixture in
30 lumpia wrappers (available in the supermarket)
Roll it into desired size. Fry it in deep boiling oil for 10 minutes. Serve hot with Sweet
Sour Sauce (see recipe below).
Sweet Sour Sauce
1 T cider vinegar
3 T white sugar
1/2 t salt
1 T catsup
1 T cornstarch
1 T oyster sauce
1 C water
Mix all ingredients and boil it for 10-15 minutes, stirring occasionally until thickened.
Mix together
1/2 K ground beef
1/2-1 t salt
1/4 t pepper
1/2 t Vetsin (MSG)
1/2 C chp onion
1 C chp cabbage and/or
1/4 C chp sinkamas and/or
1/4 C bean sprouts
Steam covered until meat is cooked. Cool. Wrap in lumpia wrappers in small rolls
and fry in deep fat (at least 1/2-1” deep in frying pan).
Banana Lumpia
Cut in half lengthwise ripe saba (cooking bananas). Dip each half in a mixture of
brown sugar and cinnamon. Wrap each half in one lumpia wrapper. Fry until crisp.
Nice to serve on bamboo barbecue sticks.
Lumpia Shanghai
Chop
1/2 K shrimp (shelled and deveined)
Add
1/2 K ground pork
1/4 K water chestnuts (apulid), cut up
1/2 C dried cut up mushrooms, (or canned)
1 small onion, chp
2 cloves garlic, minced
1 T soy sauce
Saute mixture. Add salt and pepper to taste. Wrap small amounts in lumpia
wrappers and fry. Serve with sweet and sour sauce.
Sweet Sour Sauce (for Lumpia)
Mix together and boil until thick
2 T vinegar
3 T sugar
1 T soy sauce
1 T cornstarch
1 C water
Serve hot.

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