The Filipino Friends Blog

Pork Vindaloo

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I got sent this recipe from my hubby.  Instead of me copying, I will just send you to the site that its published from.  This is one of the recipes that hubby likes.  If you like really hot, spicy food, this will be one of those. Hubby is very English and (when he was younger) after a night out drinking with his buddies they would stop by an Indian restaurant (if they were still open) and order the hottest and all of them would go into this contest to see who could eat the most without passing out!  This dish is very yummy, but I prefer mine to be just a little milder not hot!  We both love Indian food, and in the UK there is an abundance of varied selections of different dishes from different regions.  The most popular are curries which varies from very mild to the hottest (vindaloo).  Since we moved to the US, we’ve not really have found a decent real Indian cuisine – what I mean is authentic and not “americanized” for the taste buds of American people who have never tasted it.  I am sure you need to adapt your recipes for the American public, but offer also the real authentic kind of dishes and make it the true way.  We found our haven in Gillingham, Kent, England – the people who owns this establishment is from Bangladesh and the food was fantastic, its real and of course for most Brits who not really like the true Indian dish, they do have the selection just made for you.  WE love the place and we miss it very much! If you ever go to Gillingham, Kent, England, as you get off the train, as you walk out, it will be literally across from the station – the restaurant is called The Spice Court – they’re on Facebook too – become a fan and post some pics of your outing and what you like about it and you just might find us in their album!

We can honestly say we were there on their opening day with the Mayor of Gillingham and of course, Paul Clark MP for Gillingham!

So for your enjoyment, here is the recipe for Pork Vindaloo – happy eating!!

Lumpiang Bangus (Milkfish Springrolls)

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Hope everyone had a wonderful fiesta celebration – okay not all of you are from Mambajao and we celebrated the festivities of Santo Nicolas.  It was great seeing my cousin Marites and her husband Hugo, they just finished their US Tour and was leaving today to return to Philippines. We had a great time and it was also good to see my cousin Marcelo and his wife Erlinda and meeting the kids (some) and the grandkids…beautiful and seeing more cousins – that I’ve not seen for a very long time, of which I have to say that I have no remembrance, but they all remember me! LOL.. yeah time flies and time with family is even more precious!  So here is more recipe for our own kind of cuisine for some bangus..if you’ve not had it.. you have to try it!!  Thanks Filipino Recipes – Philippines Foods & Recipes

Lumpiang bangus is another delicious variant of the famous lumpia recipe. I already covered the lumpiang shanghai and lumpiang sariwa recipe few months ago. As we already know, the typical lumpia consists mainly of pork and chopped vegetables. This one, it’s all about the fish.

Milk Fish

Lumpiang Bangus Ingredients:

* 1 medium bangus (milkfish)
* 1 medium onion
* 2 cloves garlic
* 125g (1 cup) frozen peas
* 1 medium carrot cut into julienne pieces
* 1 stalk diced celery
* 25 lumpia wrappers
* 2 tbsp olive oil
* oil for frying
* 1 box 1.5 oz (42.5g) raisins
* 1 tbsp soya sauce
* 1/4 lemon
* salt and pepper to taste

Lumpiang Bangus Cooking Procedure:

1). Clean bangus (milkfish) by removing the scales, removing gills, internal organs and washing the inside part of it.

2). Slice the backside to expose meat. Pour soy sauce and squeeze the lemon over. Parboil just until pink is gone.

3). Cool. Remove bones. Set aside.

4). In a skillet, saute garlic and onion in olive oil. Add the fish meat, and all ingredients. Add salt and pepper to taste.Cook 5 minutes. Cool.

5). Wrap 1 tbsp of the mixture in lumpia wrapper. Continue until wrappers or filling is used up.

6). Fry in hot oil just until light brown. Serve hot with sweet chili sauce or any dip sauce you want. Enjoy.

Puto Pao/Puto Siopao

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I love these! All time favorite comfort food!  WOW, thanks to Philippines Foods & Recipes – you’re making me fatter as each time I see a recipe that reminds me of long ago… =)  Just wished that I make some the dishes that I’ve shared with all of you… I don’t have the money to spend on all of those ingredients!  Its expensive!  But, maybe this thanksgiving I can make some of it, or..just buy it one of the Filipino restaurants that if you order ahead, they can make it for you! Yeah, lazy me… LOL.. here is the brief description and recipe for you to try!!

Puto is another popular Pinoy’s native delicacy. The puto has evolved to countless versions they now come it various sizes, colors, flavors, topping and they even made with filling. One of the variations of the Puto is called Puto Pao.

Puto pao is cross of the Chinese steamed bun called siopao. Puto pao is a variation from the traditional steamed delicacy because it has a filling, usually asado.
Puto Pao Recipe – Asado Style

Note: Below recipe can make up to 50 pcs of puto pao.

Puto Pao Recipe Ingredients:

For the filling
* 1/2 kilo ground pork
* 25 pcs. boiled quail egg
* 1/2 head garlic, chopped
* 1 cup pineapple juice
* 1/2 cup red wine
* 1 pc. star anise
* 1/2 cup cornstarch
* 1 tbsp. sugar
* cooking oil
* salt

For the batter
* 4 cups all purpose flour
* 4 tbsp. powdered milk
* 4 tbsp. baking powder
* 1 1/2 cups white sugar
* 3 cups water
* 1/4 cup butter

For the toppings
* 1/4 cheddar cheese,
* 2 salted eggs

Puto Pao Cooking Instruction – How To Make Puto Pao:

For the filling:

1). In a sauce pan, place and stir fry garlic until fragrant, add in ground pork and stir cook for 3-5 minutes.

2). Add in red wine and stir cook for another 2-3 minutes.

3). Now add in pineapple juice, sugar, staranise and 1 cup water, bring to a boil and simmer for 10-15 minutes or until the liquid is reduce to half.

4). Add in cornstarch diluted in 1/2 cup of water and boiled egg, stir cook for another 2-3 minutes.

5). Season with salt to taste. Remove from pan and set aside.

For the batter and steaming:

1). In a big bowl, shift all purpose flour, milk powder, baking powder and sugar. Slowly whisk and blend in water. Now whisk in butter until fully blended.

2). Fill 1/4 full the cupcake moulds with batter. Put in the middle of the mould half quail egg and 1 tsp of the filling then fill in more batter to nearly full. Top with strips of cheese and salted egg.

3). Repeat the process for the rest of the cupcake moulds. Arrange filled moulds in a steamer, place cheesecloth in between each tray to avoid water drips. Put enough water and 1 tbsp of vinegar on the steamer and steam for 20-25 minutes.

4). Remove from tray and mould. Served warm.