Lumplang Togue(Bean Spring Roll)
1 lb togue (mung bean sprouts),
1 carrot ,
1 teaspoon garlic,minced
2 tablespoons fish sauce
3/4 cup dried shrimps
1 cup fried tofu,chopped
1/8 teaspoon ground black pepper
Spring roll wrapper
3to4 cups cooking oil (to fly)
1.heat a wak or frying pan and put-in 2 tablespoons of cooking oil.
2.When the oil is hot enough,Saute the garlic and onions.
3.Add the dried shrimps and cook for 1 minute.
4.Put-in the fried tofu then stir.
5.Add the fish sauce and ground black pepper.
6.Put in the mung bean sprouts and cook for 2minutes.
7.Add the carrot and cook for 1 to 2 minutes.
Remove from the pan and let cool.
8.Wrap the cooked vwgetable in spring roll (lumpia) wrapper.
9.Pour the remaing cooking oil in a cooking pot or deep fryer then apply heat.
10.Deep fry the wrapped lumpia until the coulor of the wrapper turms golden brown.
11.Rempve from the cooking pot or deep fryer and place in a container lined with paper towel to absorb excess oil.
12.Transfer to a serving plate. Serve with vinegar and onion dip.
2 lbs tilapia,cleaned(about 1 kilo or 2 to 3 pcs)
3 cups coconut cream 3 cloves garlic,minced
1 bulb onion,finely sliced 1 knob ginger,cut into strips
1-2 banana pepper
1 tbsp shrimp paste(bagoong)
1/4cup cooking oil
1 cup fresh spinach(or musterd leaves)
1.Saute garlic,ginger,and onions in hot oil.
2.Add the shrimp paste and fish sauce.
3.Pour in the coconut and stir until natural oil from the coconut cream comes out.
4.Add the banana pepper and simmer for 3 to 5 minutes.
5.Lower the heat and add the tilapia and Simmer for 7 to 10 minutes.
6.Add the spinach and simmer for about a minutes.
2 lbs pork belly
1 bunch spinach(or kangkong)
3 tbsp fish sauce
1 bunch string beans,cut in 2 inch length
2 pieces chill(or banana pepper)
1 tbsp cooking oil
2 liters water
1 large onion,sliced
2 pices taro(gabi), quartered
1 pack sinigang mix(good for 2 liters water)
*you may also add okra and eggplant if desired
1.Heat the pot and put-in the cooking oil
2.Saute the onion until layers separate.
3.Add the pork belly and cook until outer part tums light brown
4.Put-in the fish sauce and mix with the ingredients.
5.Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
7.Put-in the sinigang mix and chili
8.Add yhe string beans(and othe vegetables if there are any)and simmer for 5 to 8 minutes
9.Put-in the spinach,turn off the heat,and cover the pot.
Let the spinach cook using the remaining heat in the pot.
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