"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Monday, November 28, 2011

Lumpiang Togue (Vegetable Spring Rolls)

Lumpiang togue

This is a favorite vegetable spring rolls of filipinos. Mung bean sprouts (togue)  is often mixed with carrots, string beans (or locally known as baguio beans), cabbage and onions. There are also variations in preparing this. Some adds in tofu. Others put ground meat.

But i like it more simple. Just the delish roll of mung bean sprouts, carrots, onions and sweet potato ~ and that's it!  Sweet potato gives a nice complimentary taste with the other veggies.

Lumpiang togue is actually one of Filipino's popular street food. Most of the time paired with lugaw (congee).
But one thing for sure, this spring rolls wouldn't be complete without its perfect spiced vinegar dip or what we locally call sawsawang suka. 

400g mung bean sprouts (togue)
2 pcs med.sized sweet potatoes, pre-boiled, peeled and julienned (this makes about 2 cups)
1 large white onion, finely chopped
1 med.sized carrots, shredded
20 pcs lumpia wrapper
salt and pepper to taste
cooking oil, for sauteeing and deep frying

How to prepare:
  • Wash mung bean sprouts in cold water. Drain well. Set aside.
  • Heat about 2 tbsp oil in a pan, saute onions, add carrots and mung beans.
  • Season with a dash of ground black pepper and salt.
  • Stir fry vegetables about 3 minutes. Toss in pre cooked sweet potatoes.Turn off heat. Remove the vegetable mix from the pan. Drain excess liquid. Set aside vegetable mix. Let cool.
  • Scoop about 2-3 tbsp of vegetable mix into each wrapper, roll and seal the sides.
  • Heat oil in pan. 
  • Deep fry each rolls until golden brown. Drain excess oil with paper towels.
  • Serve it hot and crisp. Don't forget your spiced vinegar dip.
  • Enjoy the crunch! Yum!
Lumpiang togue with sweet potatoes

This post is linked to :  eRecipecards

Saturday, November 26, 2011

Pork Humba

Pork Humba

Humba is a braised pork dish very popular in Visayan region. Interestingly, simple dish as it is, there's quite a variation on the ingredients in cooking this. Most of the time, it is also mistaken as adobo (as it's also stewed in soy  sauce and vinegar), but visayans wouldn't agree with that. I don't either, though how complex it may seem. Humba is more of the sweet side, adobo is to salty. Humba is also similar to Chinese Hong Ba. They kinda sound the same. Don't they? so maybe I guess, again it's of chinese influence.
Add or minus some ingredients (from the authentic ingredients which i am not certain which is which) ~ Humba is definetely a proud distinct dish of its own.
I used the kasim cut , ( I also like the pork knuckles for this dish). I like to add star anise, it gives a nice flavor. I made use of sangkaka I bought from my recent trip in bicol as the sweetener, instead of brown sugar. 

Two funny arguments have been raised when i prepared the dish.
First is the sangkaka: I asked my mom, if it's made from coconut or palm, she said no it's not. She say's it's made from sugarcane. Now, I'm confused if i am to call it palm sugar. There are two kinds of sangkaka, the palm/coconut sugar (obviously from palm/coconut) and the unrefined whole cane sugar (also known as crude sugar). But then, after some deliberation hehehe, I decided it's the one from the sugarcane. so to avoid much confusion I'll leave it as sangkaka. Just choose which one you want to use, i mean~ really put into the dish.
Second, the salted black beans: Humba is my husband's favorite dish, as he claims to be a true blue visayan and this is their regional dish. But he say's he's never seen his family put black beans into it. He was not quite happy of me adding black beans ,seems I desecrated a holy meal, Yay! But I think I was redeemed by the cupfuls of rice he consumed with it and a bowl of humba stored in the fridge (he kept and reserved exclusively for him), so I conclude I made a nice Humba.
So how about you? How do you make your humba? Care to share any tips?

1 kg. pork kasim
1/2 cup soy sauce
1/2 cup vinegar
1 cup pineapple juice
1/2 cup crushed pineapple ( I had some leftovers, so I decided to add this)
1/2 tsp whole black peppercorns
3 tbsp salted black beans
2 bay leaves
1 star anise
100g dried banana blossoms
8 cloves of garlic, crushed
2 tbsps oil
4-5 cups water (or more, if you like it really saucy)


  • Wash and drain meat. Cut in pieces. Do not remove fat. 
  • Marinate pork cuts in soy sauce,vinegar,garlic and peppercorns for about one hour. But if you have ample time in preparing this, better marinate it overnight in the fridge.
  • Remove the meat from the marinade. Reserve the marinade sauce.
  • Heat oil in pan.Brown each side of pork. In the process, pork will render its own oil. This makes the dish more tasty. Set aside pork.
  • Remove some oil in the pan if it's too oily. Add the meat marinade, water, laurel leaves, star anise,pineapple juice and crushed pineapple. Let boil. Add meat and black beans. Cover and simmer for about 20 minutes. Then add the chunk of sangkaka. Let simmer in low heat until the meats gets really tender and sauce thickens. Then add the banana blossoms. Cook for 5 more minutes.
  • I did not add salt anymore, the salted black beans was enough to flavor. 
  • Add some hard-boiled eggs if you prefer.
  • Serve with rice. And just like any other braised dish, humba tastes great as lefover. Enjoy!
Have a great weekend Foodies!

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday

Featured food of the Week #139 Thank you Food Trip Friday

Wednesday, November 23, 2011

Arroz Caldo with Crispy Adobo Flakes

This month's theme for the Kulinarya Cooking Club is the well-loved classic Filipino Arroz Caldo.
Since I have already posted an Arroz Caldo recipe sometime July this year (see: Arroz Caldo) , I decided to add a bit of twist to the original. And that's no other than adding crispy adobo flakes. 
I have some left over chicken adobo from yesterday, or shall I say I reserved half part of it hehehe since I've been thinking of putting some for today's arroz caldo. I would want to come up with something different coz this is my very first Kulinarya entry. I want everybody to like it, as much as me and the whole gang (meaning: my family) loved it.
The adobo flakes gave a nice flavor on it, as what i have imagined it.
Today's arroz caldo is so perfect, so comforting. The sun is up outside, but the wind is really chilly. Grrr! lamig! But nevertheless, this is a food that you can eat any season, anytime of the day. Enjoy!

1 1/2 cup uncooked rice (or 1 cup ordinary rice + 1/2 cup glutinous rice), washed and drained
3 cups chicken adobo flakes
3 tbsp cooking oil
10 cloves garlic, peeled and chopped 
2 thumb-sized ginger, chopped
1 tsp kasubha (safflower)
8-10 cups chicken broth
fish sauce, to taste
ground black pepper, to taste
hard-boiled eggs
spring onions, chopped

How to prepare:
  • Over low heat, toast the garlic in a pot. We want it nice golden brown. When done, remove the garlic from the pot. Set aside.
  • On the same pot, same oil, let the adobo flakes turn into our desired crispy flakes (but not burnt) so keep on stirring for about 5 minutes. Remove the chicken flakes when done. Set aside.
  • On the same pot and same oil , saute ginger. Add rice, kasubha  and chicken broth. Cover and let cook over medium heat. 
  • When it boils, lower heat. Stir and season with fish sauce. Let simmer for about 15 minutes, but stir once in a while to keep rice from sticking on the pot.
  • Best served when hot. Top with eggs, spring onion, toasted garlic and adobo flakes.

This post is linked to :  eRecipecards 

Sunday, November 20, 2011

Sizzling Steak Malasugi

I was able to have a 2-day short visit to Bicol last week. With route from Manila-Legazpi City- Tigaon - Nato- Naga City then head back to Manila. It was a not planned visit, so K (my sister), Pia and me went on  a back-packing trip (literally, as we each had a backpack of our own with us, with just a few stuff and nothing much).
We decided to have Legazpi City as our first stop, since it was a nice sunny day and it was a perfect time to a have  a view of the majestic and beautiful Mayon Volcano then head on to Nato beach. And dear oh dear! While my daughter was so thrilled playing on the sands, my eyes feasted and widened with delight on the sight of a newly caught blue marlin being sold in the pier side. Would you believe, the price of it was 4x cheaper than in manila market? Yes! seems I hit a jackpot! P100 for a kilo versus P400 per kilo in manila. So I bought a few kilos as my "pasalubong" for my mom. I planned to have it for kusido and fish steak.
Since I have a brand new sizzling plate, nothing else comes to mind but to make a sizzling malasugi steak.
A heaping of rice serving came with it. We all enjoyed the dinner. Sarap!

Sizzling Steak Malasugi
Oh by the way, we call it Malasugi in bicol, in tagalog term it is tanguige and blue marlin in english.

sliced Malasugi (blue marlin)
salt and pepper, to taste
green chilis, for garnishing
toasted garlic
sliced onions
1 tsp oil

   For the sauce:
    2 tsp calamansi juice
    2 tbsp soy sauce
    1 tbsp sugar
    salt and pepper, to taste
    sliced onions
    3/4 cup of water
    1 tsp cornstarch dissolved in 1/4 cup of water

How to prepare:

  • Pat some salt and pepper onto each side of sliced malasugi.
  • In a non-stick pan, heat oil. pan-fry the fish. Cook and brown each side for about 3-5 minutes. Set aside.
  • In the same pan, saute onions with a little oil, then add soy sauce, calamansi juice, brown sugar and water. Season with salt and pepper. Simmer uncovered for 3-5 minutes.
  • Add dissolved cornstarch to thicken the sauce. Turn off heat.
  • In a heated sizzling plate, place the malasugi, pour sauce, then add chilis and toasted garlic for garnishing.
      For proper use of sizzling plate click.

    Enjoy a sizzling day!

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday

Proper Use of sizzling plate

The first time I bought sizzling plate, I was so excited  that I didn't even bother to ask how to properly use it, especially for the first time. I thought it was no different than the usual plate, except of course it can serve sizzling dishes. So there I go, unwrap it, then wash it with water and soap, and then put it aside to dry. When I checked on it after a few minutes, my oh my! I was so devastated to find the  sizzling plate all got rusty...so again I washed it, then rust again... I think I did the same for about 5x then finally tossed it in the garbage. I thought I bought a cheap low-quality sizzling plate. Goodbye sizzling sisig for that day! 
Fortunately, the second time I bought a sizzling plate, it came with a nice piece of paper which spells the simple instruction of proper usage of sizzling plate. Salamat naman! 
So here goes...

How to use sizzling plate:
  1. Before using the sizzling plate, it must be put directly to the burner of the stove to remove the carbon.
  2. Let the plate cool down before washing it with water, then wipe the plate using clean cloth.
  3. After drying the plate, it can now be used.
  4. After using the plate, wash using steel wool pads/scrubbers and soap. Rinse with water
  5. After washing, wipe the plate using a clean dry cloth.
  6. After wiping with a clean cloth, wipe again using cooking oil to avoid rust during storage. You may also use a tissue to wipe off excess oil.
     *Repeat step 1 to step 6 everytime the sizzling plate is used.

Saturday, November 05, 2011

Bacalao Guisado (Filipino style)

Whenever I have the chance to bring Bee (a.k.a my hubby) with me in the local public market, he would always find his way onto the dried fish section and purchase his favorite buwad (Visayan term for driedfish). He wants this particular one which is meaty and flaky, the bacalao / bakalaw.

Bacalao  is a spanish word for dried cod. In most European countries, bacalao is the term used for stockfish or salted cod. Originally, cod fish is used in drying and salting. There has been a decline of supply  of cod fish, so other species have used instead.  

We are not european, but we have been greatly influenced by the spanish cultures and cuisines. There are several ways of preparing bacalao dish, but the one my palate is used in tasting to is simply having it cooked in olive oil and tomatoes. Here goes...

3 slices of dried fish
2 tbsp olive oil
3 cloves garlic, peeled and minced
1 med. sized onion, chopped
thumbsized ginger, crushed
5 fresh ripe tomatoes, seeded and finely chopped
1 green chili 
freshly ground peppercorn, to taste
green olives (optional)
1  cup water.

How to prepare:
  • Soak dried fish in a bowl of water for 10-15 minutes.
  • Heat olive oil in pan. saute ginger, onions and garlic. Add tomatoes and 1 cup water. Cook tomatoes for 2-3 minutes to make a nice tomato sauce.
  • Add dried fish and olives (if you plan to add olives). Sprinkle some ground peppercorn. Cover and let the dried fish simmer in tomato sauce for 5 to 8 minutes.
  • No need to add salt, since dried fish is salty enough. 
  • Garnish with green chilis.
  • Serve with rice.

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday 

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