Palettes Of Flavour:

[ctivnan]

SINIGANG

I am very sour but very good
for everybody.
You have to do good
so you can enjoy me!

This is my favorite Filipino dish. I like Pork Sinigang and I hope you try and enjoy this!

INGREDIENTS:

- 3/4 kilo Pork, cut into chunks
- 3 tomatoes, sliced
- 2 onions, diced
- 5 cloves of garlic, minced
- 100 grams Kangkong (river spinach) (love this!)
------- pick the leaves and cut the soft stem about 2 inches in size
- 100 grams String beans, cut about 2 inches in size
- 2 pieces horse radishes, sliced (optional)
- 3 pieces gabi (taro), pealed (a must have!!!!)
- 1 piece sili pag sigang (long green chili pepper)
- 3 to 5 okras, cut in half cross-wise (optional, but great!)
- 200 grams sampalok (tamarind)
- 3 tablespoons of patis (fish sauce)
- 1 liter of rice wash or water

COOKING INSTRUCTIONS

A. TAMARIND (SAMPALOK) BROTH Yummy and Important!!!

Boil the tamarind in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.

(You can also use 1 pack of Tamarind Sinigang Mix if you have, but the natural way is the BEST!)

B. SINIGANG
1. In a separate pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.

2. Add pork and fish sauce then add the sampalok broth and a cup or two of rice wash until you find the soup all right for your taste (not too sour).

3. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender. (You may want to add a bit of salt to make it tastier)

4. Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutesor until the kangkong leaves are wilted.

******* Serve very hot! ************

Okay, personally, I like the soup sour and spicy! The real treat here is not really the pork, but the soup and the veggies!

You can eat this with rice. We normally do and you can put the soup together with the rice.

Enjoy your sinigang!!!

[MsJacquiiC]

Oh wow CTIVNAN - that looks absolutely wonderful.
Prolly have to go to a specialty store to get the ingredients though.
Wonderful share = Thanx so much!

Question - do you have a good recipe for springrolls?

Jacquii.

[ctivnan]

[FONT="Comic Sans MS"] [B]
LUMPIA

Crunchy and delicious,
I make people smile.
I'm golden brown
and just the right size
for an appetizing bite!

Lumpia is one of the Filipino's favorite appetizers! I personally love it!!!

INGREDIENTS

- 1 tablespoon canola oil (It's good for the heart! ^^)
---------- (Or whatever oil you have: olive, sesame, vegetable oil)
- 1 pound ground pork
- 2 cloves garlic, crushed (If you want more, put more!)
- 1/2 cup chopped onions
- 1/2 cup minced carrots
- 1/2 cup chopped green onions
- 1/2 cup thinly sliced green cabbage
- 3 slices of cheese in small strips (parmesan, cheddar) (Yummy!)
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- 30 lumpia wrappers
- 2 cups canola oil for frying
- 1 Sweet and Sour Sauce

COOKING INSTRUCTIONS

1. Place a wok or large skillet over high heat, and pour in 1 tablespoon canola oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating.

2. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.


3. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Insert a strip of cheese in the filling.

4. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with rice wash or water to seal the edge. Cover the rolls with plastic wrap to retain moisture. (This is the fun part!!!)

5. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 2 to 4 minutes, until all sides are golden brown.

6. Drain on paper towels. (Important, 'coz it can really get greasy!)

*** Serve immediately and dip it in some Sweet and Sour Sauce for a more tangy taste!***

This is absolutely amazing when served hot! You don't want it cold 'coz it turns out to be quite soggy.
We also have Fresh Lumpia and that is just delectable!!! DELISH!!!
If you like a recipe of that, just let me know.

Vietnamese Spring Rolls are also very good! They have fresh ones, too! ^^

[ctivnan]

Your Lumpia should look like the image below! Serving it with fresh tomato on the side is also good as it cleanses your palate to make it ready for another bite!!!

[MsJacquiiC]

OMFG - I soooooooo appreciate you sharing your recipes!
I KNOW i will definitely do the lumpia soon --- I do wonder though - your recipe for sinigang calls for Kangkong --- Can you use bok choy instead?

Anyway - looks WONDERFUL! Thanx for the share

Jacquii.

[nomadicrhymer]

Now we're talking....I am forever grateful to you for the recipe for Lumpia! They are da bomb!! Love, love, love Lumpia's....I beg my friends to make them for me, but NOW....thanks to you...I will be rolling my own....Awesome addition to the recipe bowl.

Nomad

[ctivnan]

The Following Text Is Quoted:

Originally Posted by MsJacquiiC

OMFG - I soooooooo appreciate you sharing your recipes!
I KNOW i will definitely do the lumpia soon --- I do wonder though - your recipe for sinigang calls for Kangkong --- Can you use bok choy instead?

Anyway - looks WONDERFUL! Thanx for the share

Jacquii.

It has been my pleasure! I am excited and happy that you are interested in some Filipino dishes.

I asked around whether you can put bok choy instead, and my friends say that it's quite all right. )

[ctivnan]

The Following Text Is Quoted:

Originally Posted by nomadicrhymer

Now we're talking....I am forever grateful to you for the recipe for Lumpia! They are da bomb!! Love, love, love Lumpia's....I beg my friends to make them for me, but NOW....thanks to you...I will be rolling my own....Awesome addition to the recipe bowl.

Nomad

You're welcome!!! ^^ I am glad that you'll start rolling your own and you might also be rolling some for friends! Enjoy nomadicrhymer!!!

I was wondering how you happen to know Lumpia... ^^

[nomadicrhymer]

I know Lumpias because I eat everything! Anything new I am willing to try...I previously worked with some Filipino ladies as well, and tried a lot of their foods. I think I was Asian in another life because I adore Chinese, Thai, Japanese, Korean...you name it! I live for food!!

Nomad...LOL!

[MsJacquiiC]

Well - I made lumpias over the weekend --- one thing I forgot was the cheese. I will definitely be making them again and next time I won't forget the cheese... One observation: I tell ya - after chopping all the vegetables I was almost tired LOL --- such a task that I never knew went into making lumpias... we do have a "mini" chopper - but a nice food processor would have cut the chopping time in half... Not to worry though - because the finished product was AWESOMENESS PERSONIFIED!

I thought to myself... This is like a dinner in a roll... And mostly in the states I'd say lumpias/springrolls/eggrolls are embraced as an entree --- I ate mine as the main course!

Thanx so much for the recipe CTIVNAN

Jacquii.