Lumpiang Hubad, Naked Spring Rolls

Lumpiang Hubad, Naked Spring Rolls. Lumpia or Lumpiang shanghai is the Pinoy version of Vegetable Spring Rolls. The vegetable ingredients varies and dependent on the available vegetables or on one’s personal choice of vegetables. Lumpiang Hubad, Naked Spring Rolls is the version without the spring roll wrapper. It served with rice as a vegetable viand topped with Pinoy Style Peanut Sauce similar to the topping sauce of Fresh Lumpia, Lumpiang Sariwa, another version of Vegetable Spring Rolls, fresh because it is serve without deep frying the rolls, and serve with the Pinoy Special Peanut Sauce. Cooking is basically the same with any vegetable spring rolls which involves sautéing and stir-frying the ingredients together. A word of caution, because of the large selection of vegetable ingredients watch out for the quantities, I myself most of the time end up cooking more than what we can eat because of the desire to add every type of vegetables that are at hand. The good thing is you do not need to have all the vegetable ingredients you may use only the vegetables that are available.

For the peanut sauce I have innovated outside from the traditional soy sauce and cornstarch type of sauce, instead I used the readily available oyster sauce and crunchy peanut butter spread. I do advice also to refrain from using the oily sweet version of peanut butter, otherwise reduce the amount or altogether omit the sugar ingredient of the sauce.

Here is the recipe of my own version of Lumpiang Hubad, Naked Spring Rolls, enjoy.





Ingredients:



For the Vegetable (Filling)



100 grams boiled pork, cut into thin strips

100 grams medium sized shrimps, shelled and cut lengthwise

2-3 cups bean sprouts

1/2 head of a small cabbage, cut into thin strips

2-3 stalks celery, sliced diagonally into thin strips

1 small bunch green beans, trimmed, sliced diagonally into thin strips

1 medium sized carrots, skinned, cut into thin strips

1-2 medium size yellow sweet potatoes

1 small sized singkamas, peeled, cut into thin strips

1 small sized sayote, skinned, cut into thin strips

1-2 cups ubod, cut into thin strips.

1 medium sized bell pepper, deseeded, cut into thin strips

1/2 head garlic, crushed, chopped

1 small size onion, chopped

1/3 cup fish sauce

salt and pepper

cooking oil

For the Peanut Sauce



1/2- 1/4 cup crunchy peanut butter

1 cup oyster sauce

1-2 cup water

1-2 tbsp. sugar

For the Toppings



1/2 cup toasted and unsalted peanut, finely crushed



1/2 cup fried chopped garlic

Cooking procedure:



For the Vegetable (Filling), in a large wok or pan sauté garlic and onions. Add the pork and shrimps, stir cook for 1 to 2 minutes. Add in the fish sauce and continue to stir cook for 1 to 2 minutes. Then start to add in the vegetables, start with the ubod and sweet potato, stir cook for 2 to 3 minutes. At this time you may need to add some water about 1/2 to 1 cup, then add in the carrots, green beans, singkamas, sayote and celery, continue to stir cook for 2 to 3 minutes. Add in the cabbage and bell pepper, continue to stir cook for 1 to 2 minutes, then add in the bean sprouts and stir cook for another minute or so. Season with salt (saltines of the peanut sauce may be enough), and pepper to taste.



For the Peanut Sauce, in a small sauce pan, heat about 1 to 1 1/2 cups of water bring to a simmer then stir in the sugar, oyster sauce and peanut butter, correct the consistency adjusting the amount of water or peanut butter.



To Serve, served in a platter with the sauce on the top with crushed toasted peanuts and fried garlic.





You may want to check these rolls recipe;



Lumpiang Sariwa, Lumpiang Ubod, Fresh Vegatable Roll

Pinoy Ham and Cheese Bread Roll

Chili Cheese and Ham Stick

Cheese Sticks

Chicken Cordon Bleu Rolls

Lumpiang Isda, Lumpiang Galungong

Ngohiong, Ngo Yong, Cebu’s Fried Lumpiang Ubod

Lumpiang Gulay, Lumpiang Togue

Lumpiang Shanghai

Turon Fried Banana Roll

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Nilagang Pata ng Baboy with Patola at Mais

Nilagang Pata ng Baboy with Patola at Mais. Before the Holy Week I have posted a bulalo version with patola which turned out to be one of the best bulalo dish that I have cooked. Today I am also sharing a nilaga version of pork leg or pata ng baboy, Nilagang Pata ng Baboy with Patola at Mais. This time I did not limit the vegetable ingredients to the patola only, I have kept all my other usual vegetables that I normally add when I cook nilaga including the sweet yellow corn in cobs. The dish was superb just imagine whole pork leg boiled with all the good vegetables and flavor-fortified with patola and sweet yellow corn, you can never go wrong with these combination. With all the colorful ingredients my Nilagang Pata ng Baboy with Patola at Mais was also deliciously appealing which make every one drool.

Here is the recipe of my Nilagang Pata ng Baboy with Patola at Mais.





Ingredients:



1 pork pata

2-3 large size patola, skinned, cut into circles/crosswise

3 pieces sweet corn on cobs, divide into four each piece

1 bunch, bok choy or pechay, trimmed

1/2 small size cabbage, cut into 3 pieces wedge

2 medium size potato, skinned, quartered

1 large size carrot, skinned, cut into wedges

2 medium size onion, quartered

1 large stalk celery, trimmed, chopped

2 slivers of ginger

1 tbsp. peppercorns

salt





Cooking procedure:



Ask the butcher to saw cut pork pata crosswise at 1 1/2” thick slices. Wash thoroughly, put in a large pot, cover with enough water, bring to a boil for 3 to 5 minutes, Discard the first boiled liquid and rinse the boiled pata off scum. Now pour fresh water to cover pork pata add in the ginger, celery, onion and peppercorn, bring to a boil, and simmer for 1 hour add more water as necessary. Take out all scum that rises to the surface. Add in the sweet corn and continue to simmer for 15 to 20 minutes or until the pork are tender. Add in the potato and carrot, simmer for another 5 to 8 minutes. Season with salt to taste. Add in the all the vegetables and cook for another 2 to 3 minutes or until the vegetables are cooked. Serve with patis, kalamansi and chili dip.

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Sardinas at Misua, Canned Sardines with Misua Noodles

Sardinas at Misua, Canned Sardines with Misua Noodles. Today being Good Friday we have adhered to a simple dish for lunch. I am having Sardinas at Misua, Canned Sardines with Misua Noodles, this is no fancy dish but it is one of my favorite ginisang sardinas dish. Cooking is straight forward just sauté some garlic, onion and tomato a couple of canned Sardines in Tomato Sauce and add in some generous amount of water and some misua noodles, now you got a simple nutritious dish. Just do not add too much tomato to keep the dish from too much acids.

Here is the recipe of my Sardinas at Misua, Canned Sardines with Misua Noodles.



Ingredients:



2 small cans canned sardines in tomato sauce

100 grams of misua noddles

3-4 clove of garlic, chopped

1 small size onion, chopped

1 small size tomato, chopped

1-2 pieces chopped chili (optional)

salt and pepper to taste

cooking oil



Cooking procedure:



In a small sauce pan heat some cooking oil until it start to smoke stir in the garlic and stir cook until golden brown add in the onion and tomato and continue to sauté for 1 to 2 minutes, add in the sardines including sauce, 3 to 4 cups of water and chili, bring to a boil and simmer for 1 to 2 minutes. Season with salt and pepper to taste. Add in the misua noodles and cook for another 1 to 2 minutes Served with piping hot rice.





See other related sardinas recipes:



Sardinas, Upo at Sotanghon

Sardinas at Spinach

Sardine in Tomato Sauce Omelet

Sardinas at Sayote

Guinisang Sardinas

Sardinas at Sotanghon

Tortang Sardinas, Sardine Omelet

Bottled Bangus or Tawilis in Oil, Spanish Sardines Style

Spaghetti with Fried Sardines in Hot and Spicy Sauce

Fried Tawilis Sardines in Hot and Spicy Sauce

Sardinas at Pechay

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Carrot Cake with Walnut and Pineapple and Fondant Rabbit decoration

It wouldn't be Easter without the Easter bunny! This is a carrot cake I actually made last year but hadn't gotten around to blogging about yet. It is decorated with a fondant rabbit and carrots, which I will explain how to make below.

You need:

2 cups soft brown sugar

1 cup vegetable oil

3 eggs

1 tsp vanilla flavouring

2.5 cups plain flour

2 tsp baking powder

2 tsp ground cinnamon

1 cup walnuts, chopped

1 pound of carrots, grated

1/2 cup pineapple, chopped

For the icing:

1 cup soft cheese

1/2 cup butter, sofened

2 cups icing sugar, sifted

I made a rabbit from fondant to decorate but you can also decorate with extra walnuts.

Preheat oven to 180C. Mix the sugar and flour in a large bowl.

Weighing the carrots - then grate them

Mix the eggs, oil and grated carrot and add the vanilla flavouring

Mix in to the dry ingredients and add the baking powder and cinnamon

Stir in the chopped walnuts

Then stir in the chopped pineapple

Spoon the mixture into a cake tin and cook in the preheated oven for 45-60 minutes, testing with a skewer.

When cooked, remove from the oven and leave to cool.

I decided to make a rabbit and some carrots out of fondant to decorate the cake. First I coloured some white fondant with orange gel colouring left over from Halloween (Wilton brand) and some Sugarflair gooseberry colour for the carrot tops. I shaped the carrots and tops by hand; I used a knife to cut pieces out of the tops to make the greenery look more realistic, and used a fork to make indentations on the carrots.

To make the rabbit I followed the same principles as when I made a fondant cow. I made a large white ball for the body and a smaller one for the head, then cylinders of different sizes for the arms, legs and ears, I used some pink fondant for the centre of the ears and the nose, and a tiny bit of black fondant for the eyes. I used some modelling tools to make the indentations on the feet and also to make the mouth.

To make the frosting, carefully mix the soft cheese, butter and icing sugar until you have a suitably thick paste; if it needs to be thicker so you can spread it but it doesn't run, add more icing sugar. I spread the frosting over the top and around the sides of the cake.

Finally I placed the rabbit and carrots on top. This would be a good cake to make at Easter but it goes down well at any time of year!

I'm sharing this with Extra Veg, hosted by Helen at Fuss Free Flavours and Michelle at Utterly Scrummy; a carrot cake is a very tasty way to get one of your five a day!

I'm also sending this to Love Cake, hosted by Jibber Jabber UK, as the theme is "springing into Easter".

The theme for Calendar Cakes, hosted by Rachel at Dollybakes, is also Easter.

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Pinatolang Bulalo, Bulalo with Patola

Pinatolang Bulalo, Bulalo with Patola. This is half of the bulalo shank that I bought from Mahogany Market in Tagaytay. I have decided to cook a unique bulalo soup dish out of it. Instead of the usual cabage and/or pechay that goes with the traditional Bulalo Recipe I used Patola. Patola is a very versatile vegetable soup ingredient, there is sweet vegetable taste that makes any vegetable soup taste good. I just love this vegetable, I have a lot of recipe that I used patola as the main vegetable ingredient, click the links below to check them out.



Pinatolang Baka

Lomi with Patola

Patola Misua Soup with Shredded Chicken

Tinolang Manok sa Patola

Patola Misua Soup

Mais at Patola



As expected this version of Bulalo was a winner, the patola and beef combination made the difference. To cook my Pinatolang Bulalo, Bulalo with Patola is basically the same with any Bulalo recipe the only difference is I used patola for my vegetable.

Here is the recipe of my Pinatolang Bulalo, Bulalo with Patola, try it.





Ingredients:



1 to 1.5 kilo bulalo, beef shank, in one piece

2-3 large size patola, skinned, cut into circles/crosswise

1 whole garlic

1 tbsp peppercorn

2 medium size onion, quartered

salt





Cooking procedure:



Place the whole beef shank in a large sauce pan. Cover with water. Add the onion, garlic and peppercorns. Bring to a boil, remove scum that rises. Lower heat, cover and simmer/slow cook for 3 to 4 hours or until the beef tendons are tender. Remove the now tender beef shank from the casserole and keep aside. Place the remaining broth in a big bowl, set aside. Wash the pan of all scum, using a sieve strain the broth and replace in the same pan, add more water as necessary. Return the beef shank in the pan let it boil for a couple of minutes. Season with salt to taste. Now add in the patola and cook for another 2 to 3 minutes or until vegetables are just cook. Transfer in a big serving bowl and serve at once with a dipping sauce of patis, kalamansi and siling labuyo.

Check out other Bulalo recipe:



Bistek Bulalo with Pineapple

Bulalo Steak with Mushroom Sauce

Osso Buco, Osso Buco Bulalo

Sinigang na Bulalo

Cebu Pochero

Asado Bulalo

Bistek Bulalo

Bulalo

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Roast Chicken with Zesty Chickpea Stuffing

This is a variation on a roast chicken recipe that you could try over Easter. The recipe comes from Franglais Kitchen, though she says to use a whole can of chickpeas and I could only get half a tin into the cavity. So once you have the chicken that you plan to roast, you need:

half a can of chickpeas

half a lemon

1/4 tsp cumin

1/4 tsp garam masala

pinch of chilli flakes

salt and pepper



Mix the chickpeas with the seasoning in a bowl

Spoon inside the cavity of the chicken and block the gap with half a lemon

Roast the chicken as normal, remembering to add on the cooking time for the extra weight of the stuffing

Carve the chicken and serve with the spicy chickpeas

I'm sending this to Bookmarked Recipes, hosted by Jacqueline at Tinned Tomatoes.

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Ginataang Kuhol with Kangkong

Ginataang Kuhol with Kangkong. I usually buy kuhol from South Supermarket at Filinvest Alabang whenever I am craving for Ginataang Kuhol, one thing for sure the kuhol sold at this supermarket are clean compared to the ones sold at wet markets. The snails are continuously soaked with fresh water and the snails would have expelled most of their excrement and spit out most of the dirt and grimes trapped on their shells. However to really make sure that the snails are clean I still have them soaked with water most of the day before cooking them for dinner. As I have previously mentioned on my first post of Ginataang Kuhol the snails require a thorough cleaning which includes brushing the shells and checking the snail guts as the shell tip are being chopped off, smelly snail indicate that it is dead and should be discarded, if possible the exposed intestines should also be removed, then the snails are finally washed with running water.

Cooking is basically similar with my old post of Ginataang Kuhol, only this time instead of using malungay leaves I used kangkong. Here is the recipe of my Ginataang Kuhol with Kangkong.





Ingredients:



1 kilo kuhol, edible snail

2 big bundle kangkong, trimmed

2 thumb sized ginger, skinned, cut into strips

1 head garlic, peeled, chopped

2 medium size onion, peeled chopped

1-2 pieces siling labuyo, chopped

3-4 pieces green long chili

4 cups pure coconut milk

1 large stalk lemongrass, trimmed, crushed

cooking oil

salt





Cooking procedure:

Place snail in a plastic container with lid, cover with water and let sit in for several hours to allow the snails to expel dirt and discard water, change water frequently wash and drain. Cut off tip of each shell about 2 to 3 turns using a big knife, discard broken shells and remove all visible entrails. Wash several times and drain, set aside. In a skillet or wok sauté garlic, ginger and onion. Add in the lemongrass, siling labuyo, 1 cup water and 3 cups of the pure coconut milk, bring to a boil and simmer for 10 to 15 minutes or until liquid has reduced to half, stirring occasionally to prevent from curdling. Add in snails and cook for 10 to 15 minutes. Now add in the remaining coconut milk, long green chili and kangkong, season with salt to taste, cook for another 3 to 5 minutes or until the vegetables are cooked. Serve immediately.

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