Spring Rolls or Lumpiang Shanghai is a mainstay in every Filipino gathering. Town fiestas, birthday parties, family reunions, and other special occasions will not be complete without it. This Spring Roll recipe is a different version from what I originally posted. Although both have slight differences, they taste good, without any doubt.The most obvious difference […]
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Tofu or bean curd is made from soy beans. The soy beans are turned into soy milk and curdled with a substance called coagulants. Coagulants make the texture of the mixture gelatinous.
Cooking with tofu first made it way in Asia: it has been adopted by other countries since then. The main reason why tofu became popular is its high protein content. This has made it a good substitute for meat. Vegetarians embrace tofu by having it in their regular diet. Whenever a recipe calls for meat, tofu is used as a replacement.
There are three main types of tofu: firm tofu, soft tofu, and silken tofu. They are categorized based on their texture.
We Filipinos are known for our positive values, hospitality, being hard-working, and our ability to face whatever challenges that life brings – with a smile in our face. On top of that, we are also known to have a great passion for food – to the point of considering eating as a hobby.
Of course, the last statement does not apply to all; although it covers the majority.
Let’s talk about food, our favorite Filipino Foods.
What are your comfort foods? What are the foods that you find irresistible?
By the way, we are also known for being shy and quiet. I think that I should start the conversation by posting my food list first as an ice breaker, then you’ll follow by sending-in your comments.
How does that sound? Alright, here it goes…
Sushi summer rolls make a delectable appetizer. This can also be enjoyed as a light lunch or dinner.
This healthy recipe is a crossover between the Japanese sushi and the Vietnamese summer roll. Imagine combining two of the best fresh recipes around – truly magnificent.
This is the second time that we featured a recipe involving rice paper or tapioca paper (the first was with the Lumpiang Shanghai post). For those of you who are not familiar with this ingredient, rice paper or tapioca paper are the same. These are translucent edible sheets made from rice flour and tapioca flour. On its regular form, the texture of this wrapper can be compared to a thin cardboard. However, rice paper becomes softer and easier to handle when soaked in warm water.
Try this Sushi Summer Roll recipe and let me know your thoughts.
So, you still have that ground pork, beef, or chicken sitting in the fridge for days now. I bet that you either impulsively bought it when you saw the huge sale sticker in the package or that you regularly buy ground meats even if there are no planned menus for it. Don’t worry, it’s normal; I too do the same thing often.
While saving a few bucks for low priced ground meat is not bad at all, waiting for it to become spoiled is different thing. You don’t want those savings to turn into expense, do you? Here are some ground meat recipe ideas that might interest you – while you still have time.
Ukoy is the Filipino version of shrimp fritters. Small shrimps (usually with head and shell on) are mixed in a batter and fried until crispy. This is can be an appetizer, a main dish, or a mid afternoon snack. Several variations of this dish exists, the most common ingredients that are mixed with shrimps are mung bean sprouts (togue) and julienned squash. There are also other ukoy variations wherein small fishes such as dulong or dilis are used instead of shrimp.
I learned to eat Ukoy when I was still a kid. Every afternoon, our trusted vendor peddles this dish along with turon, lumpiang prito, and bananaque. I used to have this for meryenda (mid afternoon snack) and I enjoy having it soaked in spicy vinegar such as sinamak or pinakurat.
The secret to a good Ukoy is its texture. You can put any ingredient that you want as long as it is within the norm but it should come out extra crispy. During my first few tries, I was not satisfied with the texture. Although the taste was extremely superb, the texture is a bit soggy. Instead of giving-up, I did several more experiments and finally got the crispy texture that I wanted. How did I do it? I simply changed the flour and cornstarch ratio by adding more cornstarch and decreasing the amount of flour.
If you’ll notice in the video, I used small dried shrimps (the size is bigger than hibi) instead of the fresh small ones. I can’t find the right sized (small variety) fresh or even packaged shrimps in my area. It turned out that the dried shrimps are more flavorful than the fresh shrimps that I usually use.
Are you craving for Ukoy?
Try this recipe and let me know your thoughts.
It has been a practice among Roman Catholics to abstain from eating meat every Friday during lent, and the entire holy week. It is not recommended to eat pork, chicken, beef and other types of meat during this time of the year. However, you can always consume vegetables and seafood. Since lent is a time […]
Losing weight fast can be easy as far as dieting is concerned although this is not for everyone. Dieting involves sticking into certain food groups and consuming lesser servings. This type of weight loss method can be effective only to those who have the will and determination to lose weight in an instant. Once an individual achieves his/her weight loss goal in a short amount of time, it is more likely that the person will go back to his/her own eating habits because of deprivation. Why do you need to lose weight fast when you will get it back after a few days or weeks?
It is still recommended to lose weight slowly to shed those extra pounds permanently. Dieting is not necessary to achieve this goal; all you need are a few changes in your habits and way of life plus a little self control.
Max’s style Fried Chicken is a recipe close to the very popular and delicious Fried Chicken dish served by Max’s Restaurant.
This Fried Chicken dish is served with fried kamote (sweet potato) and best eaten with Jufran banana catsup or worcestershire sauce. To make your dining experience more realistic, you can serve Lumpiang Sariwa and Pancit Canton along with it.
Try this Max’s style Fried Chicken recipe.
Cheese sticks are deep-fried snacks composed of sliced cheeses wrapped in spring roll wrapper. This is totally different from the cheese sticks that they have here in North America wherein cheese (usually Mozzarella) is coated in a batter and deep-fried.
A great meryenda (mid-afternoon snack) for the kids and kid at heart, this snack is so easy to prepare and is a total budget friendly meal.
Try this Cheese Sticks recipe.