Tuna Lumpia (Spring Rolls) Recipe

I cooked tuna lumpia for our lunch. This is one of my favorite recipes because it is easy to cook and easy on the pocket... Anyway, here it is:


Ingredients:

150 g. can of tuna flakes ( I use century tuna spicy. It is your choice if you want the plain or spicy)
1/2 tsp. of garlic, minced
1 onion, chopped finely
1 egg, lightly beaten
salt and pepper
cheese (ques-o or quickmelt)
12-15 pieces of lumpia wrapper
2 c. cooking oil

Optional: (you may add the following if you have extra budget
2 tbsp. of onion leaves, chopped finely
1/8 c. of finely grated carrots
1 potato, boiled and diced
2 tbsp. of raisins, soaked

Procedures:

1. Mix all the ingredients together, except for the wrappers and cheese.
2. Place one tbsp. of tuna filling at the wrapper. Put some cheese. Roll the wrapper towards the middle. When half-rolled, take the sides and fold them inward. Brush the edges with a little egg wash to seal completely. Then finish rolling away from you.
3. Heat wok. Pour in the cooking oil. When the oil starts to smoke, carefully lower the egg rolls one by one.
4.Cook only 4 to 5 pieces of rolls at a time. Roll them in oil to brown evenly. Remove once they turn golden brown. Drain on paper towels.

And the finish product:

Beef Tapa Recipe

I was in the mood for cooking, that's why I cooked Beef Tapa, my husband's favorite...

Ingredients:

• 1kg sirloin beef, thinly slice into serving pieces
• 1 pack of Mama Sitas or Del Monte Tapa Marinade
• garlic

Instructions:

• Marinade the beef for 30 minutes or overnight
• Or you may boil the beef until it is cooked

• Set aside
• Then fry beef slices in batches, just until cooked through.
• Add more oil whenever necessary to finish frying all the beef slices.
• Drain beef on paper towels.

You may serve it with rice topped with fried egg and sliced tomatoes or Garlic-Vinegar Dip.

Lumpiang Sariwa - Fresh Spring Rolls Recipe

Ingredients:

3 cups jicama julienned
1 small head of a cabbage shredded
1 medium sized carrot julienned
2 medium sized sweet potatoes sliced in small chunks
1 medium tomato chopped
1 small onion sliced
3 cloves garlic minced
1/4 kilo ground pork
2 tbsp fish sauce
a few lettuce leaves
egg roll wrappers
salt and pepper to taste
1/2 cup water or shrimp stock

Instructions:

Saute the tomato, garlic and onion in a little oil. Add in the pork and cook until brown. Season with a little bit of salt and pepper.

Add the jicama and mix. Season with fish sauce. Pour in the water. Cover and cook over medium low heat for about 10 minutes or until the jicama gets a little bit wilted and tender.

Should look like this after.

Add the sweet potatoes and carrots. Mix and cover again. Cook for about 3 minutes or until sweet potatoes are done but not mushy.

Lastly add in the cabbage. Just mix it in and turn off the heat once it gets wilted and bright green. Your filling is done. Allow this to cool a bit and let drip over a strainer.

Over an egg roll wrapper, lay a couple of lettuce leaves.

Put about 2 tbsp of filling over the lettuce.

Pull the right side of the wrapper over.

Gently tuck the bottom side of the wrapper up pulling in the filling to tighten then roll up. Wipe a little bit of water to the top edge.

Roll your lumpia up to seal.

All wrapped up. Lumpiang Sariwa or Fresh Spring Rolls / Egg Rolls are best served with some hoisin sauce drizzled on top and sprinkled with crushed fresh garlic and chopped nuts!

California Maki Recipe

INGREDIENTS:

3 cups Japanese-style rice
3 1/4 cups water
1/3 cup rice wine vinegar
3 tbsp sugar
1 tsp salt
crabsticks
nori
mango or cucumber or avocado
sesame seeds

PREPARATION:

1. After washing the rice well, cook it by pan or rice cooker. Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a small pan. 2. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.

3. Spread the hot steamed rice into a large plate (if you have it, use a wooden bowl called sushi-oke) by shamoji (spatula). Sprinkle the vinegar mixture over the rice and fold the rice b y shamoji very quickly. Be careful not to smash the rice.

4. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.

5. Peel an avocado and cut it into strips or mash it. Put imitation crab meat in a bowl and mix with salt and mayonnaise.

6. Cover a bamboo mat with plastic wrap.

7. Put a sheet of dried seaweed on top of the mat.

8. Spread sushi rice on top of the seaweed and press firmly.

9. Sprinkle sesame seeds over the sushi rice.

10. Turn the sushi layer over so that the seaweed is on top.

11. Place avocado and crab meat lengthwise on the seaweed.

12. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands.

13. Remove the rolled sushi from the bamboo mat. Cut the California roll into bite-sized pieces.

Laing (Taro Leaves) Recipe

Ingredients:

* 25 pieces gabi (taro) leaves, dried and shredded
* 1/2 kilo pork, diced
* 1/4 cup shrimp bagoong
* 5 cloves garlic, minced
* 2 red onions, chopped
* 2 tablespoons ginger, minced
* 5 jalapeno pepper, sliced
* 1 cup coconut cream (katang gata)
* 2 cups coconut milk (gata)
* 1/2 teaspoon monosodium glutamate (MSG)
* 2 tablespoons of oil
* 1 teaspoon salt

Instructions:

In a casserole, sauté garlic, ginger and onions then add the pork.
mix in the gabi leaves.
Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.
Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.
Add the coconut cream and continue to simmer until oil comes out of the cream.
Serve hot with plain white rice.

Vegetable Soup

Ingredients

* 1 cup diced onion
* 6 chicken bouillon cube, seasoning mix or 3-4 teaspoons broth, seasoning mix
* 6 garlic clove, minced
* 6 cups thinly sliced zucchini
* 2 cups thinly sliced carrot
* 1 (28 ounce) can diced tomato
* 3 teaspoons chopped fresh parsley
* 1 teaspoon basil leaves
* 1 teaspoon Italian spices
* salt & pepper (to taste)

Directions:

• In a large nonstick saucepan, combine onion, broth mix and garlic; cook stirring occasionally, until onion is translucent.
• Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes.
• Add 4 cups water and bring to a boil. reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes.
• Using slotted spoon, remove about 2 cups of vegetables from saucepan and set aside.
• In blender, in a few batches, puree remaining soup, return pureed mixture to saucepan, add reserved vegetables and heat.
  

Dinuguan or Pork Blood Stew Recipe

Ingredients:
1/2 kilo pork (diced)
1/8 kilo pork liver (diced)
1 small head of garlic (minced)
1 small onion (minced)
2 pieces laurel leaves
3 tablespoons oil
1/2 cup vinegar
3 tablespoons fish sauce (patis)
2-cups stock
1-cup frozen pig blood
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper

Procedure:

• In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
• In a casserole, heat oil and saute garlic and onion for a minute.
• Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.
• Add in vinegar and bring up to a boil without stirring.
• Lower heat and allow simmering uncovered until most of the liquid has evaporated.
• Add in stock and allow simmering for 5 minutes.
• Add in blood, sugar and long green peppers.
• Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
• Serve hot with puto.

Kare Kare Recipe

Ingredients:

• 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)

• 1/2 kilo oxtail, cut 2 inch long

• 3 cups of peanut butter

• 1/4 cup grounded toasted rice

• 1/2 cup cooked bagoong alamang (anchovies)

• 2 pieces onions, diced

• 2 heads of garlic, minced

• 4 tablespoons atsuete oil

• 4 pieces eggplant, sliced 1 inch thick

• 1 bundle Pechay (Bok choy) cut into 2 pieces

• 1 bundle of sitaw (string beans) cut to 2" long

• 1 banana bud, cut similar to eggplant slices, blanch in boiling water

• 1/2 cup oil

• 8 cups of water

• Salt to taste

Preparations:

• In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

• In a big pan or wok, heat oil and atsuete oil.

• Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

• Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.

• Serve with bagoong on the side and hot plain rice.
  

My Favorite Recipes

I am joining PMC weekly fest of posting about your favorite food. She will be giving out FREE 20 EntreCard credits per member that will join.



Let me share my favorite Yummy And Easy To Prepare recipes.



Homemade Pepperoni Pizza



Ingredients:



2 pcs. thin crust

1 Del Monte Italian pizza sauce

1/2 Quickmelt cheese

300g pepperoni slices



Preparation:

• Spread sauce evenly over crust
• Top with pepperoni and cheese
• Cook in oven toaster for 5 to 10 minutes or until hot and crust is golden brown
• Garnish with thinly sliced onions, green pepper, leftover ham or bacon, if desired.

Prep Time:

5 mins

Cook Time:

10 mins



Mango and Melon (cantaloupe) fruit shake



Ingredients:



Melon

Mango

Sugar (to taste)

Ice



Preparation:

• Place the cut melon and mango in the blender, add sugar, pour in about half a cup of cold water and top with lots of ice.
• Pulse the blender a couple of times to start the processing.
• Turn up the speed to high until the ice is crushed. The fruit shake is ready to serve.

Blueberry Creamy Chilled Cheesecake





Ingredients:



1 c Graham Cracker Crumbs

1 Nestle Cream

1 Condensed Milk

1 Knoxx Gelatin (or any unflavored gelatin)

Sugar

Magnolia Gold Butter

Blueberry (or any fruits you like)

Cream Cheese (Magnolia or Philadelphia)



Preparation:

• Combine Crumbs, sugar, and butter; press onto bottom of a pan.
• Soften gelatin in water; stir over low heat until dissolved.
• Combine cream cheese, Nestle Cream, and sugar, mixing at medium speed on a blender.
• Gradually add gelatin mixture and Condensed Milk, mixing until well blended.
• Chill until slightly thickened; fold in whipped cream.
• Pour over crust; chill until firm.
• Top with blueberries before serving
  
  
  
  
  

Broccoli Rice Casserole Recipe

INGREDIENTS

* 1/2 cup chopped onion
* 2 tablespoons butter or margarine, divided
* 2 cups cooked MINUTE White Rice
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10 ounce) package frozen chopped broccoli, cooked, well drained
* 1 cup CHEEZ WHIZ Cheese Dip
* 1/2 cup fresh bread cubes

DIRECTIONS

1. Cook and stir onion in 1 Tbsp. of the butter in large skillet on medium heat until tender.
2. Add rice, soup, broccoli and CHEEZ WHIZ; mix lightly. Spoon into 1-1/2-quart casserole. Toss together remaining 1 Tbsp. butter, melted, and bread cubes; sprinkle over casserole.
3. Bake at 350 degrees F for 30 to 35 minutes or until thoroughly heated.

Filipino Recipe: ADOBO

Adobo is one of the favorite dishes of Filipinos, so here's the recipe for Pork Adobo. Enjoy

INGREDIENTS
1 kg pork cut into bite sized cubes
1/3 cup soysauce
1/3 cup vinegar
3 cloves garlic minced
2 pcs. bay leaves or laurel leaves
1 medium sized onion sliced into rings
1/2 cup water
1/4 tsp pepper
2 tsp sugar
3 tablespoons oil

INSTRUCTIONS
1. Combine all ingredients in a saucepan, except for the cooking oil and half of the garlic.
2. Let stand for at least 20 minutes.
3. Simmer covered for about 45 minutes or until pork is tender. Add water as needed.
4. Separate the pork pieces from the sauce.
5. In a cooking pan, brown pork in 2 tablespoons of oil.
6. Put pork into a serving dish.
7. In a cooking pan brown half of the garlic in 1 tablespoon of oil.
8. Pour in the sauce and cook for about 2 minutes.
9. Pour sauce over pork and serve hot with cooked rice.

Filipino Recipe: SINIGANG

Ingredients for Pork Sinigang

3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
2 pieces sili pag sigang (green finger pepper)
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water

Instructions:

• Boil sampalok (tamarind) in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour sampalok (tamarind) including water into a bowl. Gently massage the sampalok (tamarind) meat off the seeds, strain again.
• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice wash. 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.
• Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
• Serve piping hot.

Sinigang Cooking Tip:

Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

Estimated cooking and preparation time: 1 hour

BLUEBERRY SMOOTHIES

1/2 bag of frozen blueberries
2 tablespoons blueberry preserves
7 or 8 ice cubes
1 1/2 cups of soy milk
1 banana

This is super easy. Just toss everything into a blender, switch to the highest setting, and let fly until you stop hearing ice cubes crunching and everything is fairly smooth. There are an infinite number of variations on this using different combination of fruit and jam. You might also consider adding protein powder, ground flax seed, or any other supplement that strikes your fancy. Itʹs best to wait until near the end, and just blend long enough to mix the protein powder of whatever in. You can also substitute apple juice for the soy milk to create a tangier concoction.

Facts:
Blueberries are flowering plants in the genus Vaccinium, sect. Cyanococcus. The species are native only to North America. They are shrubs varying in size from 10 cm tall to 4 m tall; the smaller species are known as "lowbush blueberries", and the larger species as "highbush blueberries". The leaves can be either deciduous or evergreen, ovate to lanceolate, and from 1-8 cm long and 0.5-3.5 cm broad. The flowers are bell-shaped, white, pale pink or red, sometimes tinged greenish.

Health Benefits of Blueberries:
Blueberries have a diverse range of micronutrients, with notably high levels of the essential dietary mineral iron, and antioxidant vitamins C and E (table). One serving provides a relatively low glycemic load. Especially in wild species, blueberries contain anthocyanins, other antioxidant pigments and various phytochemicals possibly having a role in reducing risks of some diseases, including cancers.

Researchers have shown that blueberry anthocyanins, proanthocyanidins, flavonols, and tannins inhibit mechanisms of cancer cell development in vitro. At a 2007 symposium on berry health benefits were reports showing consumption of blueberries (and similar fruits including cranberries) may alleviate the cognitive decline occurring in Alzheimer's disease and other conditions of aging.

Recent scientific studies have produced evidence that blueberries may:

• Improve short term memory loss
• Ameliorate age-related declines in neural and cognitive function
• Protect against macular degeneration of the retina
• Promote urinary tract health
• Act as a potent anti-inflamatory agent and COX-2 inhibitor*
• Improve glucose metabolism through the activity of chologenic acid
• Reduce the risk of some cancers

MANGO SMOOTHIE

1 ripe mango, peeled, pitted, chopped ‐‐ (approx. 1‐1/4 cups)

3/4 cups milk, skim ‐‐ chilled
1/4 cups nonfat vanilla yogurt
3/4 teaspoons vanilla extract
3 ice cubes
Pinch of salt

Fresh mint sprigs

Combine all ingredients except mint in blender. Blend until smooth and creamy. Garnish with mint.

Facts about Mango:
Mangoes contain enzymes that aid in digestion and are therefore useful in tenderizing meats and make great chutneys and toppings but if you leave mango juice on meat too long, it will destroy the entire thing. They can be eaten as is, added to a salad, turned into a topping or chutney, or added to rice for flavor and color.

In the Philippines, unripe mango is eaten with bagoong. Dried strips of sweet, ripe mangoes have also gained popularity both inside and outside the country, with those produced in Cebu making it to export markets around the world. Guimaras island is also a major producer of mangoes in the Philippines, with a local variety that is reputed to be the sweetest among mango varieties.


Other Health Benefits of Mango:

1. Mangoes contain phenols, this phenolic compound have powerful antioxidant and anticancer abilities.
2. Mango is high in iron, pregnant women and people with anemia are advised to eat this fruit regularly.
3. Mango is effective in relieving clogged pores of the skin.
4. It is also valuable to combat acidity and poor digestion.
5. Mango is high in antioxidant and low in carbohydrates.
6. Mango is a rich source of vitamin A(beta-carotene), E and Selenium which help to protect against heart disease and other ailments.

Peanut Butter Cupcakes Recipes

Ingredients:

1 3/4 cups all−purpose flour
1 1/4 cups firmly packed brown sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/3 cup shortening
1/3 cup peanut butter
1 teaspoon pure vanilla extract
2 large eggs
24 miniature milk chocolate−covered peanut butter cups candies

Instructions:

1. Heat oven to 350 degrees F.
2. Line 24 muffin cups with paper baking cups.
3. In large bowl, combine all ingredients except peanut butter cups candies at low speed until moistened.
4. Beat 2 minutes at medium speed.
5. Fill prepared muffin cups 2/3 full.
6. Press a peanut butter cup candy into batter until top edge is even with batter.
7. Bake 18 to 28 minutes at 350 degrees F or until cupcakes spring back when touched lightly.

Makes 24 cupcakes

LOW CARB BACON, LETTUCE, TOMATO - MOUTH WATERING RECIPE

Ingredients:

2 md tomatoes, red ripe
1 lb bacon; cooked, crumbled
1/2 cup mayonnaise
1/3 cup scallion; chopped
3 Tbs Parmesan cheese; grated
2 Tbs parsley; chopped or snipped

Instructions:

1. Cut a thin slice off of each tomato top.
2. Scoop out and discard pulp.
3. Invert the tomatoes on a paper towel to drain.
4. In a small bowl, combine all remain ingredients; mix well.
5. Spoon into tomatoes.
6. Refrigerate for several hours.

NOTES : 14 g carb entire recipe (18 g carb / 4 g fiber) per MasterCook or .88 g carb each (actually will be less as the inner pulp of the tomatoes is discarded...the primary carb source)

LOW CARB HAM AND CHEESE ROLL RECIPE

Ingredients:

8 ounces cream cheese, softened
2 cup Cheddar cheese, shredded
1 Teaspoon grated onions
1 Teaspoon dry mustard
1/2 Teaspoon paprika
2 1/4 ounces deviled ham
1 Tablespoon parsley flakes
1/2 cup pecans, chopped
Parsley sprigs

Instructions:

1. Combine all ingredients except parsley and pecans.
2. Mix well and chill for at least one hour.
3. Shape mixture into 8 inch rolls and coat with pecans.
4. Garnish with parsley and serve with crackers.

Yields 8 servings
Total Net carbs: 2 grams per serving

LOW CARB MELON GRAPE SALAD RECIPE

Ingredients:

1 cup Cantaloupe; cubed
1 cup Watermelon; cubed & seeded
2 cup Grapes; green seedless
5 tsp Lime juice
1/2 cup Honey
2 tsp Mustard; Dijon

Instructions:

1. Toss fruit with 1 Tbsp of lime juice and refrigerate, covered.
2. When ready to serve, pour out the liquid, drying out serving bowl.
3. Whisk together remaining lime juice, honey and mustard.
4. Toss with fruit.

LOW CARB STRAWBERRY CREPES RECIPE

Ingredients:
Butter (enough to fry crepes)
3 large eggs
2/3 cup heavy cream
3 tablespoons Dr. Atkins Bake Mix (substitute: self-raising flour with a mixture of soya flour and ground almonds plus baking powder)
4 tablespoons sugar substitute
1/8 teaspoon almond extract
1/4 teaspoon vanilla extract
1/2 teaspoon orange zest grated

Strawberry filling:
2 cups strawberries, washed, hulled and sliced
6 tablespoons Sugar Twin sugar substitute

Instructions:

1. Prepare a heavy, 8 inch skillet or crepe pan with heated butter.
2. Whisk all crepe ingredients together in mixing bowl.
3. Once the butter stops foaming, pour 1/6 crepe mixture into skillet, making sure to cover the bottom evenly.
4. Cook until bottom is browned and top is set.
5. Use a spatula to flip the crepe and brown the other side.
6. Once done, transfer to a paper towel.
7. Repeat this procedure with remaining batter and butter.
8. Next, make your filling by combining strawberries with sugar substitute and spoon about ¼ of mixture on each crepe.
9. Add light whipped cream to taste and garnish with remaining strawberries.

Yields 6 servings
Total Net carbs: 6.6 grams per serving

CHEESE CUPCAKE RECIPE

Ingredients:

24 paper muffin cups
1 package vanilla wafers
1 cup granulated sugar
24 ounces cream cheese, softened
4 eggs
2 teaspoons lemon juice
Cherry pie filling or blueberry or raspberry

Instructions:

1. Preheat oven to 350 degrees F.
2. Mix sugar, cheese, eggs and lemon juice together until smooth.
3. Line cupcake pans with papers and place 2 vanilla wafer in bottom of each.
4. Spoon cheese mixture over wafers to fill cup 3/4 full.
5. Bake 18−20 minutes. Publish Post
6. Cool.
7. Spoon pie filling on each cupcake and refrigerate at least 1 hour.