The Filipino Friends Blog

Fresh Lumpia

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Lumpia is more well known in filipino cuisines than any other food we have to offer.  Its not too hard to make and very popular at all work parties…or picnics.  This one though is not fried as with the other variety of lumpia’s… yes we have a few… shanghai lumpia (which is one of my favorite) and the lumpia deep fried (depends on what you put inside, could be all vegetables or meat and vegetables), of course this one, the other favorite!  My Aunt makes them when we had family gatherings, picnics.. I just need to learn how to make it so I can make it to! Thanks goes to Philippines Foods & Recipes.

Lumpiang Sariwa Or Fresh Lumpia Recipe and Cooking Instruction

Lumpiang Sariwa, or fresh spring rolls, consist of minced ubod (heart of palm), flaked chicken, crushed peanuts, and turnips as an extender in a double wrapping of lettuce leaf and a yellowish egg crepe.

Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.

This variety is not fried, unlike the Lumpia Shanghai, and is usually around 2 inches in diameter and 6 inches in length; it is also the most popular among the Filipino variants.

Fresh Lumpia – Lumpiang Sariwa Ingredients

Fresh Lumpia Filling:

* 1/4 kilo pork liempo, boiled and sliced
* 1/2 kilo shrimp, shelled
* 2 squares tokwa (tofu), cubed
* 1/2 cabbage, medium-sized, shredded
* 1 cup string beans, sliced diagonally
* carrot, cut into thin strips
* kinchay, cut lengthwise, half inch
* kamote, medium-sized, cut into thin strips
* lettuce leaves
* 3 tbsp. cooking oil
* 1 onion, sliced
* 1 garlic, crushed
* peanuts, finely chopped (for garnishing)

Fresh Lumpia – Lumpiang Sariwa wrappers:

* 1 egg, lightly beaten
* 1/2 cup water
* 1/4 cup cornstarch
* dash of salt
* oil to grease frying pan

Fresh Lumpia sauce:

* 1 cup brown sugar
* water
* cornstarch
* soy sauce

Fresh Lumpia Seasoning:

* soy sauce to taste

Fresh Lumpia Cooking Instructions – How To Make Lumpiang Sariwa:

1). Saute garlic and onions. Add pork and shrimp.

2). When pork and shrimp are slightly cooked, add tofu.

3). Add carrots, string beans, kamote, then kinchay and cabbage. Do not overcook.

4). Season to taste. Cool before wrapping.

To make Lumpia sariwa wrappers:

1). Mix egg, water, cornstarch and salt thoroughly until smooth. Take about lA of batter to make each crepe (piece of wrapper). Brush some oil on a non-stick pan. Spread the batter thinly by turning the pan around.

2). Cook only one side of the crepe over low heat. (Don’t keep the crepe too long on the pan as it will be toasted. When it turns slightly brown or small bubbles appear on the surface, it’s cooked.) Lift crepe off using a wide spatula, and place on wax paper. Stack cooked crepes with wax paper between them.

To make fresh Lumpia sauce:

1). Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don’t scorch the sugar.)

2). Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce.

3). Stir until mixture becomes smooth and transparent.

To make Lumpia sariwa or fresh Lumpia:

Put 2-3 tablespoons of filling in lumpia wrapper. Roll wrapper and seal. Serve with sauce and finely chopped peanuts.

Fluffy French Toasts

Who doesn’t like French toast? Well I love it…except I am the only one that does besides my son, who lives with his Dad.  So in my household, it is only me as hubby not a sweet kind of a guy, he prefers savory stuff like sausage rolls, pork pies, bacon sarnie – for those of you that don’t know what the hell, am talking about, he’s British  in his ways. But he does one weakness to a good cheesecake. LOL!

So here’s a recipe that I found on ALL RECIPES.com that I would like to share.. this recipe is for servings of 12 – I would be making this only if I have guest at the house or else, I would be like a roly poly if I eat it by myself!

FLUFFY FRENCH TOAST

Prep Time: 10 Min   Cook Time: 20 Min  Ready In: 30 Min

Servings 12

Ingredients

• 1/4 cup all-purpose flour
• 1 cup milk
• 1 pinch salt
• 3 eggs
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 12 thick slices bread

Directions

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
4. with Coffee or a Harvey Wallbanger! 🙂

Chicken Arroz Caldo

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ahhh, welcome to memory lane, as you savour the aroma when you are cooking this dish – for me it brings back fond memories of my Mom and Grandma cooking in the kitchen.  It reminds of many family gatherings and the all the relatives over at the house, noise, children all around, adults all talking about what’s what and who’s doing what…while the kids are playing or as for me, I was told to go and play as they were having adult conversation! HAHAHA, I loved listening to all the stories about the whole family gossip (as you would call it) as we’re such a big family that its getting bigger by the minute (well it seems like it).  I am the oldest of my Grandmas children and I remember some of the “teenagers” then…I got to “tag” along with them and it was really a fun time and since my memory is not as good…any kind of smell of foods, its brings such a rush of memories that …. its just no words…I hope that you all continue to check my place and do let me know what y’all think.  Hugs to all and may you all be full of love, happiness in your life!  CHEERS.. of course, I couldn’t say enough for Philippines Food & Recipes – who has brought me many memories of all the recipes. 🙂

Chicken Arroz Caldo Recipe

Arroz Caldo is a Chinese congee that was adapted to the tastes of the Spanish colonial settlers who patronized Chinese restaurants in the Philippines. As the Spanish could not pronounce Chinese, they gave it a Spanish name for easy reference, thus giving birth to theArroz Caldo dish.

Arroz caldo is most usually spiced with saffron and black pepper in place of or in addition to the more traditional ginger and scallion. Arroz caldo is clearly recognized by the bright yellow hue contributed by the addition of saffron, and the larger pieces of meat. The most popular variant of this is the Chicken Arroz Caldo.

Arroz Caldo Recipe Ingredients

1/2 kilo of stewing chicken
1/2 kilo of chicken liver, gizzard and premature eggs
1 whole garlic
1 whole onion
6 peppercorns
1 bay leaf
1 tsp. of kasubha
1 thumb-sized piece of ginger, sliced
2 tbsp. of minced garlic
1 onion, diced
1/2 c. of long-grain rice
1/2 c. of malagkit (glutinous rice)
10 c. of chicken broth
1/2 tsp. of chopped fresh parsley OR 1 tbsp. of chopped onion leaves
1 tbsp. of cooking oil
4-6 pcs. of kalamansi (native lemon)
patis (fermented fish sauce) or salt
pepper

Arroz Caldo Preparation And Cooking Procedure

1). Wash the chicken and remove all visible fat. Separate the eggs, liver and gizzard.
2). Cut liver into 2 x 2 cubes.
3). Place eggs and liver in the refrigerator.
4). Clean and remove all visible fat from the gizzards.
5). Place the chicken and gizzards in a casserole and cover with water.
6). Add whole garlic, onion, peppercorns, bay leaf and 1 tsp. of salt. Set on the stove over medium heat and bring to a boil. Remove scum as it rises.
7). Lower the heat and simmer for 1-1/2 to 2 hours or until the chicken and gizzards are tender.
8). Remove the chicken and gizzards and cool.
9). Chop coarsely and set aside. Strain the broth.
10). Wash the long-grain and glutinous rice and drain well.
11). Heat the cooking oil in a large heavy casserole.
12). Frythe garlic until toasted. Remove with a slotted spoon and set aside.
13). Add the ginger to oil and fry until golden. Add the onion and continue frying until the onion is transparent.
14). Pour in the drained rice. Cook the rice in oil until the grains start to brown. Pour in the broth, a cup at a time, while stirring. Bring to a boil, lower the heat, cover and simmer until the rice grains start to crumble.
15). Season with patis or salt and pepper. Stir in the chopped chicken meat and gizzards. 16). Bring to a soft boil then add the eggs and liver. Simmer for 5 minutes. Do not overcook the livers.
17).Sprinkle with toasted garlic and chopped parsley or onion leaves.

Serve hot with kalamansi halves on the side. Enjoy your hot and yummy Arroz caldo.