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Recipes and Food from around the World: Filipino - Thailand - Malaysian - American - Mexican - Chinese. Easy to Cook Meals.- A Gastronomic Delight

Ingredients:
1 pound ground pork
1 pound ground beef
1 medium onion, finely chopped
1 carrot, grated
1/4 cup soy sauce
2 1/2 teaspoons black pepper
1 1/2 tablespoons garlic powder
2 tablespoons salt
1 (16 ounce) package spring roll wrappers
1 1/2 quarts oil for frying

Directions:
In a large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed. Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out. Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.

Ingredients:
1 cup white vinegar
1 3/4 cup brown sugar, packed
1 md onion, chopped
2 limes or lemons, sliced
1 garlic clove, crushed
1 cup golden raisins
2 lg tomatoes, peel & chopped
1 green bell pepper, chopped
1/2 cup ginger, cut in strips
1/2 cup whole blanched almonds
1/4 teaspoon red pepper flakes
1 1/2 teaspoon salt
1 cup dry white wine
3 firm papayas *
2 cups chopped fresh pineapple

* Papayas should be peeled, seeded and cut up.

Directions:
Combine vinegar, brown sugar, onion, limes, garlic, raisins, tomatoes, bell pepper, ginger, almonds, red pepper, salt and white wine in large heavy kettle. Cook gently 1 hour, stirring frequently, until liquid is clear and syrupy. Add more wine or water, if needed, to prevent sticking. Add papayas and pineapple. Continue cooking about 15 minutes or until fruit is tender. Cool and refrigerate or fill hot sterilized jars, leaving 1/2-inch head space. Seal.
Makes about 4 pints

Ingredients:
2 cups sweet rice
2 cups water
1 can coconut milk
1 1/2 cup brown sugar
1 small piece of ginger chopped and pounded
1/4 cup young shredded coconut

Directions:
1. Rinse sweet rice and put 2 cups of water. Steam/boil for 15-20 minutes until cooked.
2. Mix ginger to the sweet rice. Set aside when cooked.
3. In a pan, place coconut milk and 1 1/2 cup brown sugar until brown.
4. Cook over low heat until it becomes sticky.
5. Separate half a cup for the toppings.
6. Mix the shredded young coconut to the remaining coconut milk with brown sugar.
7.Then mix the sweet rice.
8. Transfer it to the bowl or any dish then place the toppings.

( using bread machine)
Ingredients:
Put 3 cups of sifted general purpose flour in the bread machine.
Add 3 tablespoons of vegetable oil.
Add 1/2 cup of dark brown sugar.
Add one cup luke-warm (not hold, not cold) water
Add just a pinch of salt.
Add just one package (7 grams) dry yeast.

Set the bread machine to make dough and start.

When the dough looks really mixed (give 15 minutes to an hour and twenty minutes depending on bread machine),
take pandesal dough out, form into dough ball and place in bowl and let rise for 40 minutes to an hour.

Take dough ball out and place on clean chopping board. With a fork, poke pandesal dough several times to let the air out, flatten with a rolling pin (a large glass works too), reshape into a dough ball and replace the dough ball in the bowl and let rise again for another 40 minutes to an hour.

After dough has doubled in size place dough on board preheat oven to 350 degrees
flatten dough (about 3/4 inch thick) spread dough across board and sprinkle bread crumbs
gently roll bread crumbs into dough turn dough over to other side spread dough across board and sprinkle bread crumbs
cut dough into 4 columns & 6 rows to yield 24 small pandesal rolls shape each piece into a roll and place on lightly oiled baking pan
arrange all 24 pandesal evenly on baking pan let stand for another 10 minutes place baking pan into 350-degree fahrenheit oven
inspect carefully every 3-5 minutes many ovens bake pandesal at 350 degrees fahrenheit for between 10 to 15 minutes
take pandesal out of oven, place in bow1 to serve they are best to eat when fresh out of oven

Ingredients:
2 packs frozen grated cassava ( you can get this at local Filipino stores) or 1 cup grated cassava
2 cans coconut milk (or frozen pack coconut milk)
2 1/2 cans condensed milk
2 eggs (beaten)
1/4 cup macapuno or sweetened coconut strings
1 teaspoon vanilla extract

Topping:
2 egg yolks, whipped
1/2 condensed milk
Mix and blend the egg yolks and condensed milk

Ingredients:

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 washed

Directions:

Boil sampalok in water until the shell shows cracks. Cool and 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.
In a pot, sauté garlic and onion then add the tomatoes. 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 hot. Estimated: 1 hour Prep. & Cook

Ingredients:

1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver (cut into small cubes)
5 pieces chorizo Bilbao (also cut in small pieces)
4 potatoes (peeled, cut in small cubes, fried)
1 green and 1 red bell pepper (diced)
1 cup chickpeas
1/4 cup raisins
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis (fish sauce)
3 tablespoons oil
1 tablespoon atsuete oil (optional)
3 tomatoes (diced)
1 small head of garlic (minced)
1 medium size onion (diced)

Directions:

In a pan or wok, heat cooking oil and atsuete oil.
Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender. Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
Salt and pepper to taste. Serve hot with white rice

Estimated 50 minutes: Prep & Cooking time

Ingredients:

1/2 kilo beef cut into cubes ( traditional, cleaned beef tripe)

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

Directions:
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 .Estimated cooking time: 2 hours

Ingredients:
1 ripe large banana
2 ripe mangoes or 1 cup canned ripe mango
1 cup firm gelatin set into gel and cut into 1/2-inch cubes
1 cup canned ripe jackfruit
1/2 cup sweet corn or chick peas (garbanzos)
1 cup young shredded coconut, fresh or canned
1 cup cooked sweet yams or (ube halaya) glutinous purple yam, cut into 1-inch cubes
2 cup shaved ice
2 cup milk
4 scoops of favorite ice cream
1/2 cup chopped peanuts or rice krispies

Instruction:
Peel mangoes and slice them into 1/2-inch cubes. Discard the seeds. Prepare 4 tall glasses. Divide each ingredient into 4 equal parts.
In each glass place 1/4 of each ingredient, adding layer by layer starting with corn or chick peas, cooked sweet yams, jackfruit, bananas, coconut, and gelatin.
Top with 1/2 cup shaved ice. Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream. Sprinkle nuts or rice krispies over it

I

Ingredients:

1 whole chicken, deboned with shape kept
2 tablespoons calamansi juice
2 tablespoons soy sauce
1 1/2 tablespoons sugar
Stuffing
1/2 kilo ground pork
1/2 cup bacon, diced
1 cup ham, diced
1 can Vienna sausage, drained and sliced
1/4 cup sweet green peas
1/4 cup carrots, minced
1/4 cup breadcrumbs
1/4 cup pickle relish
1/4 cup raisins
1/2 cup cheddar cheese, grated
5 whole eggs, beaten
1/2 cup butter
2 tablespoons soy sauce
1 tablespoon sugar
Salt and pepper to taste

Directions:

Marinate chicken in calamansi juice, soy sauce and sugar. In a bowl, mix all stuffing ingredients well. Stuff the chicken in all parts.
Sew the cavity opening and truss the chicken. Wrap chicken in aluminium foil.
Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
Open the foil an rub chicken with butter and put back in oven until golden brown.
Serve with bagoong on the side and hot plain rice. Appox. cooking time: 2 hours

I

Ingredients:

1 kilo squash, cut into cubes (1"x1")
1/4 kilo shrimp, shelled and deveined
3 pieces tomatoes, diced
2 onions, chopped
1 head garlic, minced
2 tablespoons of ginger root, crushed and minced
4 tablespoons of cooking or olive oil
2 pieces long chili peppers
2 tablespoons of shrimp paste (bagoong)
2 cups coconut milk
1 cups coconut cream (katang gata)
2 cups chicken stock
2 tablespoons of fish sauce (patis)

Directions:

On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent. Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
Add the coconut cream, long chili peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
Serve hot with plain rice. Appox. cooking time: 1 hours
Ginataang Kalabasa Cooking Tip:
This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.

Ingredients:

5 to 6 cups of "cold" steamed rice
1 head garlic, crushed then minced
1 fried scrambled egg, chopped
1/2 cup of any cooked meat: ham, sausage, bacon, shredded fried chicken, beef, etc., cut into small pieces or slices
1/4 cup, cooking oil
Salt to taste

Directions:

In a big wok or frying pan, heat cooking oil - Fry minced garlic until golden brown, set aside
Add rice and continue mixing for 5 minutes. Add the scrambled egg and meat. Season with salt, mix well
Serve on a big platter while hot. Top fried rice with the fried garlic

Tips:
You may add any or all or the following to fried rice:
1/4 cup of cooked green peas, 2 tablespoons of sesame oil or peanut oil for flavour, chopped spring onions

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