Tuesday, April 23, 2019

Chicken And Meatloaf Lasagna

Filipinos has a way of appreciating pasta. Oftentimes we mix and match the sauces and we make our very own version. This is a family's favorite that I use to make some years ago when my children were little. The idea is to make by batches and then divide into microwaveable containers. As I was busy working, I have to ready our meals ahead of time. Oh those were the days, my children are both big now, Shawn is 22 and Shannen is 17. I still do cook ahead of time..yes.. until now...LOL! They  still  prefer their food home cooked  by their MOM. I don't mind, as long as can manage, I will gladly do it.

Ingredients: 
1 pack 250 grams pre-cooked small Lasagna
1/2 kg cooked chicken breast shredded
1 can of Ma Ling/Spam chopped or grated  ( I prefer Ma Ling )
1 small can of chicken liver pate or Reno Liver Spread (optional)
1 medium onion chopped 
2 cloves garlic chopped 
1/4 cup butter 
1/2 tsp salt 
1/4 tsp pepper 
1/2 tsp sugar 
combination of 1 cup grated mozzarella and 1 cup grated cheddar cheese
1 cup parmesan cheese to sprinkle on top when about to eat

For Bechamel Sauce 
1/2  cup butter 
8 tbsp of flour 
3 cups of evaporated milk 
4 1/2 cups chicken broth 
1 tsp nutmeg 
1 tsp ground white pepper 
1/2 to 1 tsp salt 
1 tsp sugar
Directions: . 
In a saucepan, melt butter. Add flour, stir until the flour mix with butter.
Immediately add evaporated milk, stir until the lumps dissolved.
Then add the chicken broth. Put salt, pepper, nutmeg and sugar.
Stir the mixture until it reaches your desired consistency. Set aside.

Proceed to the filling. 
In a saucepan, melt butter. Sauté garlic, then onion.
Add the chicken breast. Stir and cooked for 5 minutes
Add Ma Ling and chicken liver pate. Season with salt, pepper and sugar.
Put 1 1/2 cups of bechamel sauce into the chicken mixture. Mix properly and set aside.

Pasta/Assembly:
Cook the pasta according to package direction. Prepare the baking dish.
Put bechamel sauce, just enough to wet the baking dish.
Layer the pasta, followed by the mixture, bechamel sauce and cheese.
Repeat the process until done.  Lavish with bechamel sauce and cheese on the top.
Cover it loosely with foil and bake it for 35 to 40 minutes 350 degrees or 180 
The remaining 5 to 7 minutes, remove the foil cover and continue to bake. 
You can actually divide it into servings, put individually in a microwable plastic and store in the fridge. this will last for 3 to 5 days.
The simplest Lasagna I know that every time I make,its always comforting and delicious,it has shredded chicken breast,chopped meatloaf and a lavish of delicious Bechamel sauce..of course don't forget the cheese.
Above is the photo of Ma Ling and the next is Spam. You might wonder what is Ma Ling.. its a brand of meatloaf which is popular when I was in college and even now. I prefer to use Ma Ling in this recipe, otherwise Spam is a next option

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Tuesday, April 16, 2019

Filipino Shanghai Rolls (Lumpiang Shanghai)



The other day,I posted Banana Turon because I was able to buy a bunch of my precious banana.The banana craving is done and now I still have more spring roll wrapper to use.I decided to make my favorite finger food back home.Actually it was also my children's favorite.They both grew up with it and it was the first grown up food that they really enjoyed.Well,as a matter of fact most Filipino children love Shanghai Rolls because its crunchy, meaty and very tasty.This type of rolls is always present on our table with or without occasion.Every time we plan for a birthday or gathering,Shanghai rolls is included on our list because of its versatility and economically speaking, its the best choice.

So,here I go again, how did lumpia came to our place? Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Indonesia and the Philippines.The term lumpia derives from Hokkien lunpia (traditional Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ), which is an alternate term for "popiah". The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines.In the Netherlands and Flanders, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for "spring roll" in Dutch. A variant is the Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a sLumpiang Hubád literally means naked spring roll. It is basically an unwrapped Lumpiang Sariwà (without the crepe). In the Philippines we have 5 varieties of Lumpia: Lumpiang Sariwa

Lumpiang Sariwà, or fresh spring rolls in English, 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. The accompanying sauce is made from chicken or pork stock, a starch mixture, and fresh garlic. This variety is not fried and is usually around 2 inches in diameter and 6 inches in length; it is also the most popular among the Filipino variants. It is derived from the original Chinese popiah.

Lumpiang Prito/Lumpiang Gulay
Lumpiang Prito literally means fried spring roll. It consists of a briskly fried pancake filled with bean sprouts and various other vegetables such as string beans and carrots. Small morsels of meat or seafood may also be added. Though it is the least expensive of the variants, the preparation – the cutting of vegetables and meats into appropriately small pieces and subsequent pre-cooking – may prove taxing and labor-intensive. This variant may come in sizes as little as that of lumpiang shanghai or as big as that of lumpiang sariwà. It is usually eaten with vinegar and chili peppers, or a soy sauce-and-calamondin juice mixture known as toyo-mansi.

Lumpiang Ubod This is another variation of the Filipino spring rolls which is made from coconut julienne or heart of palm. Lumpiang Ubod is a specialty of Silay City, Negros Occidental.

Banana Lumpia or Turón Turrón (Filipino cuisine)Banana lumpia or Turón is a Philippine dessert, made of thinly sliced bananas (preferably ripe plantains), a slice of jackfruit, dusted with brown sugar, rolled in a papery wrapper and fried. Brown sugar is further added while frying for additional sweetness.

Lumpiang Shanghai
This type of lumpia is filled with ground pork or beef, minced onion, carrots, and spices with the mixture held together by beaten egg. It may sometimes contain green peas, cilantro (Chinese parsley or coriander) or raisins. Both lumpiang shanghai and the sweet and sour sauce are served which attests to the Chinese influence. This variety is by standard an inch in diameter and approximately 4-6 inches in length. However, most restaurants and street vendors often serve lumpia shanghai in smaller diameters, typically one-half to three-quarter inches, and is served with a spicy sauce instead of a sweet and sour sauce.

I have shared already the Banana Turon and now let me tell you how I make my Shanghai Rolls st home.I love to do it because it is very easy and I can freeze them too so that anytime I need it, I can just thaw and cook.But the most exciting part of this is how you make the sauce or dipping.You see the sauce or dip matters to us.You wont really enjoy these rolls if you havent got the best dip for it.Children may not realize it but for older people like me, I need a very good dipping sauce and please I prefer the homemade one.I bet many will agree with me.

Ingredients: 
250 grams ground beef 
250 grams ground pork 
2 tbsp light soy sauce 
1 tsp salt 
4 tsp rice wine 
2 tsp sugar 
1 tsp ground white pepper 
4 tbsp cornstarch 
1/2 cup carrots grated 
1/2 cup celery chopped 
1/2 cup singkamas ( Jicama or Turnip in other terms) chopped 
2 tbsp onion chopped 
6 cloves garlic grated 
1 large egg 
1 pack of Spring Roll Wrapper ( large) some oil for frying 
For the sauce: 
1 1/2 cup water 
4 tbsp sugar 
4 tbsp apple cider vinegar 
4 tbsp ketchup 
1/2 tsp salt 
4 tbsp cornstarch diluted in 4 tbsp water 
2 tbsp light soya sauce 
1 tsp dried chili flakes 
Direction:
In a bowl put ground beef and ground pork,mix them together then add the following ingredients:light soy sauce,salt,rice wine.sugar,ground white pepper and cornstarch. 
Mix them well and add the second batch of ingredients:carrot,turnip,celery,onion,garlic and egg. Again mix well and make sure its well combined.
Set aside in the fridge for 30 minutes. 
Then proceed to make rolls.Cut each roll into the size you prefer and fry them (by batches) in hot oil.
Serve with dipping sauce. 
How to make the sauce: 
In a saucepan combine all the ingredients. Once it boils,turn the heat to simmering mode. Keep on stirring and cook according to your desired consistency.
After 30 minutes in the fridge.. I'm about to make my rolls...
Drop a huge tablespoonful of mixture.. about an inches or two before the center of spring roll wrapper. I use my spoon for dropping my cookie.
Now,I just started to make my roll..just like that..get the end and fold it creating a log.
Finally before it turns into a mini log roll, brush the edge with water or egg white and then proceed to seal with your fingertips
Well, you have to decide the exact size of your Lumpia...the ideal is about the height of your thumb.First,I cut it into 3 but then I changed my mind..I decided to cut each into 4 and to me..its perfect!
Hmmnnn... yummy...crispy brown, meaty and tasty lumpia, the aroma is really overwhelming.Why not take a seat and eat?..Come on, there's more for everyone...Happy Eating! 

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Filipino Banana Turon


The other day I bought bunch of bananas in a nearby supermarket. I was so happy because I rarely find this kind of banana here in Singapore. I got excited because both my children love Banana Turon. They got it from my husband who also loves it. In the Philippines, theres plenty of it, in fact it is one of the most sought street food. I grew up practically having bananas at home. There are different ways this banana is cooked: fried banana, banana with coconut milk, boiled banana, grilled banana, banana cue, sweetened banana etc. but the most popular is Banana Turon: banana slices with jackfruit coated with brown sugar then wrapped using spring roll wrapper. Well, this type of food is actually a fusion between Spanish and Chinese adapted by the Filipinos. Who knows about fusion food then? These people came to us and they introduced different ways and methods of cooking so we have learned to adjust and we have managed to give names also. Nowadays, some call it Banana Lumpia, obviously because of the spring roll wrapper. Majority call it Banana Turon or just Turon, my mother called it Sagimis. Well, different names but definitely the same sweetness, more or less, and here's the story.

Banana lumpia or Turón Turon (Spanish: turrón),also known as Banana Lumpia, is a Philippine snack made of thinly sliced bananas (preferably Saba or Cardaba bananas) and a slice of jackfruit, dusted with brown sugar ,rolled in spring roll wrapper and fried. Brown sugar is further added while frying for additional sweetness. Turon is a popular street food among Filipinos. They can be usually seen on the streets along with banana cue, camote cue, and maruya being peddled by vendors. Nowadays, other fillings can also be used, including sweet potato,mango, cheese and coconut. In Malabon(a city nearby Manila),"turron" refers to a fried lumpia-wrapper-enveloped dessert which has a sweet mung bean filling, while " valencia" refers to the banana version normally associated with the term turron.

While reading I discovered that Spain has Turron or nougat. Turon is a traditional treat sold in roadside bazaars in Spain and in stores around the Christmas season. It is a traditional gift and treat. Probably the recipe was given to us and we adapted it to make our very own Panocha,a round like platter form of local peanuts ( Spain uses almonds) cooked using brown sugar or palm sugar. These Panocha has now become part our traditional food too and its available all throughout the year. So, the recipe came originally from Spain handed to them by the Arabs and northern African peoples who ruled most of Spain until about 1250, and gave up their last Arabic kingdom in Granada in 1492 to King Ferdinand and Queen Isabella.The Arabs brought marzipan with them,but they found almond trees already growing on Spanish soil too.

It is supposed to be Turron which later on became Panocha (in the end we have them both until we forgot the original Turon from Spain because Almonds don't grow in Philippines soil),but then Filipinos' love affair with sweet food was so great that they melted Panocha and used it for cooking Banana Turon wherein they adapted the use of spring roll wrapper from Chinese settlers.Oh my, the wonder of fusion food is really enchanting and lovely. Would you like to make your own Banana Turon? Here is how we do it but I made some slight changes,I added Butter and Cinnamon. 

Ingredients: 
about 10 ripe saba or cardaba bananas, thinly sliced 
1 cup brown sugar 
1/2 cup butter 
1 tbsp ground cinnamon 
1/2 cup ripe jackfruit thinly sliced 
large spring roll wrapper 
some oil for frying
Direction:
Prepare banana slices and spring roll wrapper 
In a bowl, combine sugar, butter and cinnamon. 
Mix until they turn into crumbs.( like crumbs for top of apple muffin) 
Then roll banana slices into the crumbs.Make sure they are coated with crumbs.
The more, the greatest!..yum yum.. just make additional crumbs if you need more. 
Now,lay spring roll wrapper and on top,arrange coated slices banana.
Add some jackfruit slices and roll over and now you have a log like roll. Repeat the process.
Fry in hot oil , 2 or 3 at a time. Drain excess oil.
Use strainer or colander.Serve hot 
Note: The usual way back home : after the bananas are rolled,this log like Turon will again be rolled in brown sugar before frying. Just be careful with your temperature. You might end up having overcooked Banana Turon outside but the inside still not done.


 My precious yellow bananas! They are so pretty...for my tummy!


 Remember to put more crumbs...the more, the greatest yum yum!
 Ooppsss...yes,something is missing, there's no available ripe jackfruit in our area
           My pretty mini logs are waiting for their time.
 Yes, here they are...golden brown in color, crispy outside, soft and sweet inside..the aroma of butter, sugar, jackfruit and cinnamon is really inviting. I miss the good old days...I wish I can drink provincial coffee  with my Banana Turon. 

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Monday, April 8, 2019

No Bake Double Chocolate Cookies


My brown little darlings told me not to underestimate their looks..they might be ugly little ducklings but they will surely haunt your taste buds after.Come on and grab them...
This No bake Chocolate Cookie from Hazel of A Joyful Noise is such a treat. The change I made is to add 3/4 cup of chocolate chips and lessen the sugar to 1 1/2 cup. My son told me that it taste like a chocolate bar..and yes it is..I cant describe the taste. Its just so wonderfully sweet and creamy. It will make you giggle and laugh..I slumped myself in the sofa..it is so nice to just eat and enjoy! Credit goes to Hazel of A Joyful Noise.

Ingredients: 
1 1/2 cups white sugar 
1/2 cup milk 
1/2 cup butter 
1/2 cup unsweetened cocoa 
1/2 cup crunchy peanut butter 
3 cups quick-cooking oats 3
/4 cup semi-sweet chocolate chips 
1 teaspoon vanilla extract
Direction:
In a saucepan,combine: sugar, milk, butter and unsweetened cocoa.
Stir the mixture and make sure theres no lump
Bring the ingredients to boil for 1 ½ minutes on top of stove.
Remove from heat and add: peanut butter, quick-cooking oats, semi-sweet chocolate chips and vanilla extract. Drop by a tablespoon onto wax paper.
Press the cookie drops with the bottom of a glass, its perfect! believe me.
Let cool until hardened and now its about time to enjoy.

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Friday, April 5, 2019

Filipino Tuna Bacalhau


Cavite (Filipino: Kabite) is a province of the Philippines located on the southern shores of Manila Bay in the CALABARZON region inLuzon, just 30 kilometers south of Manila. Cavite is surrounded by Laguna to the east, Metro Manila to the northeast, and Batangas to the south. To the west lies the South China Sea.

Cavite got its name from a Tagalog word kawit (which means hook) owing to the hook-shaped land on the Old Spanish map. The land was formerly known as "Tangway" where Spanish authorities constructed a fort from which the city of Cavite rose. Archeological evidence in coastal areas show prehistorical settlements. According to local folklore, the earliest settlers of Cavite came from Sulu or Borneo. In the 17th century, encomiendas or Spanish Royal land grants were given in Cavite and Maragondon. Jesuit priests brought in settlers from Mollucas. These settlers, known as "Mardicas," set Other settlements grew and by the turn of the century, Cavite towns were already trading with one another.Traditional industries began to thrive as Manila's commerce grew. The main languages spoken are Tagalog, Chabacano and English. Chabacano, sometimes spelled as Chavacano, is a creole originally spoken by majority of the Caviteños that lived in Cavite City and Ternate after the arrival of the Spaniards three centuries ago. Around 30000 Caviteños speak Chabacano.

Well, I am sorry I don't mean to bore you.I don't know but every time I post my recipe I cant help but to proceed telling history or stories. Now this recipe, the Bacalhau is very rich with history and colored with flavors from our ancestors. I spent some years living in Cavite City because my sister lives there. Naturally the best place for us Filipinos is to live with your relatives. Later on, I met my future husband ( my hubby now) through our mutual friend. So, Cavite is somehow a memorable place to me because I lived, worked and in the end found my partner. Part of my memory in this place were my friends and the kind of food that I enjoyed a lot... pancit, tacos, cripsy pata, halayang ube and a lot more... Oh my what a memory!

Now lets go back to Bacalhau.The Cavite Chavacano of preparing bacalao is a confluence of tastes formed by long arduous journeys across seas and continents. No one can claim to possess the original recipe, but because of adaptation (to available ingredients) and transformation (of taste and economy), change is inevitable. I read also that several restaurants in another town of the Philippines called Masbate are still serving Bacalhau the Portugal way. It is very interesting to me because years ago I discovered my surname is a name of a city in Portugal but thats a different story

The fish is cooked by gently moving the pan in a circular motion over a low fire, until the oil takes on a dull matte yellow color. The end result should have the consistency of a light mayonnaise. The fish is then set aside to cool. In the same pan, garlic, onion, tomato, bell pepper, chili peppers (siling labuyo) and bay leaf are sauteed in olive oil. Once the garlic turns brown, the pre-cooked garbanzos and olives are added. When the flavors have blended, the mixture is poured onto the fish and served with steaming white rice and freshly grated green mango in salted brine or better yet, burong manga (fermented green mango on rice washing and salt).Over the years, the dish has evolved with the use of repolyo (cabbage) as an extender. The extender was an economic necessity but it makes the bacalhau watery because the salt from the fish draws out the moisture from the vegetable. Other innovations included adding tomato sauce, or in its absence, colored with achuete (annatto seeds) to simulate the red color of the tomato.

My version of Bacalhau is cooked with olive oil, crushed tomato, roasted bell pepper, bay leaf, onion, garlic and yes..my ever dependable Tuna Chunks in Brine or preferably in Water.
Ingredients:
6 cans of Tuna Chunks/Flakes in Brine/Water, drained
1 cup yellow onion chopped
6 to 12 cloves garlic (and more is the best) grated
3/4 cup olive oil + 1/4 cup olive oil
2 cans of 28 ounce crushed tomato
2 pcs bay leaf
1 12 ounces can or jar of roasted red bell pepper, chopped or 1 large roasted red bell pepper, chopped
1 tsp dried chili flakes
1 1/2 tsp salt
1 tsp sugar
1/2 tsp ground black pepper
Direction:
Start by draining tuna and set aside..
Heat a sauce pan, put 3/4 cup olive oil.
Put the chopped garlic followed by chopped onion.
Saute the mixture until it smells so good and the onion caramelized
Then add crushed tomato, bay leaf and mix well.
Once it boils,turn the heat to simmering mode.
Simmer for abour 10 minutes then add Tuna, mix, cover and simmer for about 20 minutes.
Then add 1/4 cup olive oil chopped roasted bell pepper, chili flakes, salt, sugar and pepper.
Simmer for another 5 minutes. Serve and enjoy.

Here's the precious Bacalhau, the very expensive dried cod fish in the Philippines and apparently cheap in Spain. But these days, you can actually substitute and use another type of dried fish as long as it can taste and look like Bacalhau once its cooked. For me since I wanna play safe and I wanted to avoid salt, I decided to use Tuna in can. Aside from the fact that fresh tuna is somewhat expensive and most of the time when youre working,you dont have time. So, Tuna in can is the best friendly option..easy to find and easy to cook.

What I love in this dish is that its simplicity will just bring you to appreciate eating it with rice, or bread or even salted crackers or plain crackers. If you plan to lose weight, its also a good substitute with the usual meal that you love, just dont forget to eat fruits and veggies. Come to think of it.. its tuna, olive oil and its really good.

During Spanish occupation in our country, Spain recruited its forces from Portugal. Basically these joint forces of Spain and Portugal created a mixture of cuisine influence to our country. No wonder, if we trace the roots of Bacalhau, then it will lead us to Portugal. Hmmmnnn... I could only praise this influence. Theres war, theres pain, theres confusion, theres hunger but in the end we come up to still appreciate and embrace what is good and thats history..the reality. Anyway, come one, come all, lets eat, lets giggle and lets be merry..Have a great week to all..

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Wednesday, April 3, 2019

Braised Pork With Black Fungus


The dish I am going to share today is inspired by a recipe book that I bought here in a local bookstore. Singapore is  a multi racial country and when it comes to food, there is that cultural aspect and diversity. I started to go to the hawkers and tried all the dishes that looks interesting and delicious. Spicy, yes it is... but not all dishes are spicy but the chili sauce is always a must when eating. There are different versions of chili too and I learned to appreciate the taste. anyway let me give you a little history of Singapore cuisine.
Singaporean cuisine is diverse and contains elements derived from several ethnic groups, as a result of its history as a seaport with a large immigrant population. Influences include the cuisines of the native Malays, the largest ethnic group, the Chinese and the third largest ethnic group, the Indians as well as Indonesian, Peranakan and Western traditions (particularly English and Portuguese-influenced Eurasian, known as Kristang). Influences from other regions such as Sri Lanka, Thailand and the Middle East are also present.In Singapore, food is viewed as crucial to national identity and a unifying cultural thread. Singaporean literature declares eating a national pastime and food a national obsession. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians/vegans. People from different communities often eat together, while being mindful of each other's culture and choosing food that is acceptable for all.[citation needed]Other than Singaporean cuisine, it is also common in Singapore to find restaurants specialising in cuisine from a great variety of countries around the world. ( thank you Wiki )

Lets go back to the dish today, you won't find it in the local hawker or restaurant. I guess there are dishes during then that you won't find nowadays or I have this assumption that due to the busy life  cooking as an integral part their culture is slowly fading away.

 Printable Recipe
 Braised Pork With Black Fungus
Ingredients:
1.6 kg pork belly slice into 1 1/2 inch squares
30 gms black fungus
2 eggs lightly beaten
5 tablespoon plain flour
6 cloves garlic slices
3 pcs salted preserved bean curds ( mashed)
1 cup oil for frying
4 tbsp water
1 cup water
2 tsp brown sugar
2 tsp dark soy sauce
Seasoning:
1 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp brown sugar
1/2 tsp pepper
2 tsp five spice powder
Direction:
Soak black fungus in hot water for 20 minutes. 
Remove the gritty hard bits afterwards. Set Aside.
Place pork in a big bowl, add beaten eggs and seasoning, mix well.
Add in the flour and mix well. Marinate for 30 minutes to 1 hour.
In a wok or sauce pan, heat oil and proceed on frying the meat by batches. Set aside.
Note: don't throw the marinate sauce. Set aside. 
Take out the excess oil from the saucepan or wok that you use. Leave a least 3 tbsp.
Fry garlic until aroma comes out, add the salted mashed bean curd.
Stir for a moment then add 4 tbsp of water. Mix well then add a cup of water. Allow to boil.
Add in the fried pork and the marinate sauce that you set aside.
Put 2 tsp brown sugar and 2 tsp dark soy sauce, add the softened black fungus.
Cook in a medium high heat for 10 minutes, then reduce the heat and cook in a simmering mode for 1 hour and 30 mins or until the meat is tender. Add more water if necessary and adjust the taste and consistency according to your preference. Serve and enjoy!
Though its a Singaporean Dish, you cant find it in hawker centers. I am happy to have found that book. Look at that, it is so delicious and you don't just eat, its like finding how was their food during the old days.

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