Chicken Vegetable Lumpiang Shanghai

 


This is my children favorite Filipino food. I sometimes substitute cooked flaked tilapia meat and added some tofu.Serve with store bought sweet and sour sauce or my husband favorite sauce vinegar with sili and soy sauce.

2- skinless chicken breast( seasoned with salt and pepper and cooked in water )shredded
1c. shredded cabbage, 1/2 c. fresh greenbeans cut thinly
2 - carrots minced
1- bunch of green onions chopped
1- clove garlic minced
1-small onions chopped
1- small tofu squares crumbled
soy sauce and pepper to taste
1- bag of lumpia wrapper(Found in the frozen section of any Asian store)
1T. oil and more for frying

1. In a wok heat oil and add minced garlic and onions until fragrant.
2. Use a food processor and pulse veggies for a seconds and add it to the hot wok, then add the the crumbled tofu and cooked shredded chicken breast.Add soy sauce,pepper.Let it cook  about 5-6 minutes.Set aside to cool down a bit.
3. Wipe the same wok with paper towels and add enough oil  about 1/2c.heat in a medium heat.While the oil is warming wrap the egg rolls by placing a tablespoon of  cooled filling in one of the corner of the eggroll wrapper then fold the sides and seal it with a little water. Fry  until both sides are cripy brown about a minute on both side.Drain excess oil on a paper towel..Serve with store bought sweet and sour or soysauce and vinegar dipping sauce with chili.

Ginisang Labanos

1 big daikon/labanos peeled and cut into julienne
1T. of oil
1 medium size tomatoes chopped and onions
2 cloves of garlic minced
1/2t. atsuete powder
2t. vinegar
tofu or ground pork(optional)
water or vegetable stock,fish sauce and pepper

1. In a medium frying pan saute garlic, onion and tomatoes add tofu or ground pork.Drain fat.
2. Add the julienne labanos and the powdered atsuete, water or vegetable stock/broth.Cover and simmer  for 3-4 minutes.Add the vinegar last and turn off  the heat.Season with fish sauce and freshly cracked pepper.Serve with rice.

Bulanglang

I remember, we usually eat this dish with inihaw na bulig(mud fish or also called snake head fish)  freshly caught at my dad's  rice field in  San Pablo Hagonoy Bulacan with my Inang Gening homemade balawbalaw(a fermented rice and shrimp dish)all the family members eating on the long Narra tables  having a picnic by the green ricefield eating with our hands using banana leaves as our plates.Desserts usually guinatan,suman with sweet mangoes or rice cake and fresh buko juice from the farm.I miss all that foods and  laughter that  sadly my kids will never appreciate.

1c. of squash pelled cut into cube
a bunch of talbos nang kamote or kankong (washed and cut into bite size)
1-small onions minced
1c. broccoli  cut into small florets
2-small tomatoes chopped
1c. cut green beans or the Asian green  long beans cut into bite size
2T.fish bagoong(the secret ingredient)bagoong balayan,and some water,patis and pepper
A handful of fresh okra trimmed the ends


In  a medium sauce pot,add enough water about 3c. add bagoong tomatoes,onions and the squash, cook until fork tender then add the rest of the veggies, adjust seasoning .Serve with fried or broiled fish and rice.

Lemon/Kalamansi Pudding Cake



Yummy



I'm harvesting my kalamansi from my backyard  and some few Meyer lemons. I usually freeze the kalamansi juice for further use for baking and  kalamansi juice drink for my kids lunches.I would like to share you our family favorite light dessert, not too sweet and so much lemony /kalamansi flavor.Yummy lemony/kalamansi pudding at the bottom and the light sponge cake rises on the top.Very easy to make!!


4 large eggs separated
1/3 c. kalamasi juice(no seeds please)
1/3c. lemon juice
2t. lemon zest
1T. melted butter
1 1/2c. white sugar
1/2c. self rising flour
1/2t. salt
1 1/2c. Carnation Evap. milk(secret ingredient!)

Preheat oven to 350 F(175 F)

1.Beat together egg yolks,juice,zest and butter until thick and lemon colored.
2.Combine sugar,flour and salt:add alternately with milk to the yolk mixture,beating well after each addition.
3. Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer.Pour into a 11x13 square Pyrex dish.


Citron or also called Buddha hands

 4.Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 F(175 C) for 45 minutes.

One of my Kalamansi tree sorry, didn't rake the pine needles yet

Green Beans Casserole

Green Beans Casserole



Cooked fresh green beans.

 1 1/2 lb. fresh green beans- trimmed edges,washed,cut slanted and cooked. I cooked mine in boiling water until tender about 6-8 minutes. Drain set aside.(you can use canned French cut green beans  just drain the liquid)
1 small can of Campbell cream of mushroom soup
1/2c. milk
salt and pepper to taste
1- small can of French's Fried onions
1/2c. sliced white mushrooms(cooked)
salt and pepper to taste

1. Preheat oven to 350
2. Spray baking dish with oil.Mix all ingredients except the French fried onions. Adjust seasoning. Top with the fried onions and bake for 10 minutes.Done!

Apple Turnovers

3 Granny Smith apples with cinnamon,nutmeg,salt,sugar,flour.  



Puff pastry divided into four.



Folding

Sealing the edges with a fork.

This is an easy delicious, quick  dessert prepared by my kids with adult supervision of course especially  oven handling!Serve with lightly sweetened whipped cream or a good Bluebell french vanilla ice cream!


3 medium sized granny smith apples or Fuji will be good substitute too( small diced )
1T. cinnamon
1/4 t. freshly grated nutmeg
pinch of Kosher salt
1/4 c. sugar(you can adjust the sugar accord. to your taste, we dont want it too sweet since we are serving it with ice cream)
1 sleeve of puff pastry(Pepperidge farm)thawed in the refrigerator
a little flour for dusting and some milk

1. Preheat oven to 400.Spray pan lightly with cooking oil.
2.Prepare the apples and mix cinnamon,nutmeg,salt and sugar and a pinch of flour. Set aside.
3.Roll the puff pastry into a floured surface and divide into 4 squares(see the picture)
4.Put about 2T. of the apple filling or more and seal it with a fork.Dab a little water to seal the side, poke a little hole on top for the steam to escape while baking.

5. Brush with a little milk  on top and sprinkle with cinnamon  and sugar.Bake for 10-15 minutes or until the top is brown and puffy. Serve with vanilla icecream!

Cece's Turtle Pie

1 1/2c. crushed chocolate sandwich cookies

1/4c. white sugar

1/2c. softened butter

1~8 oz softened cream cheese

1~14 oz. condensed milk

6 individual  wrapped caramel candies,unwrapped

2T. brown sugar

2T. fresh milk(evaporated will do)

1/3 c. semi sweet chocolate chips

another 2T. of fresh milk

1/2 c. chopped pecans

Directions:1. To make the crust:In a medium bowl, mix cookie crumbs and white sugar. Stir in softened butter until mixture forms a ball.Press into a 9 inch pie pan.

2.To make the filling:IN medium size bowl,combined softened cream cheese and condensed milk, beat on high speed until smooth and creamy about  8 minutes. pour into the prepared pie crust.

3. To make the topping:IN a small saucepan, combine caramel candies,brown sugar and 2T. milk.Melt in a medium heat,stirring frequently,until smooth. Drizzle on top of the filling.

4.In a small saucepan, combine chocolate chips and 2 T. milk let it melt and drizzle on top. Chill for at least 3 hours before serving!Enjoy! 



Baked Tahong

1lb fresh or frozen tahong
3T.bread crumbs
2 cloves minced garlic
cheddar cheese
salt and pepper
unsalted butter,lemon juice,hot sauce

1. If you can purchase mussells/ tahong in half shell then omit this step.I could only buy the frozen one with both shell intact so I steamed it until it opened.
2. Preheat oven in broil or use a BBQ grill outside.
3. Lay all the half shell in a  sheet pan, mix softened butter ,salt, pepper,minced garlic,lemon juice blend it well like a mayo consistency add hot sauce if you prefer.
4.Spread a small butter sauce on top  sprinkle bread crumbs and cheese and broil it for 4-5 minutes.They cooked very fast. Serve with lemon wedges.

Chicken Arroz Caldo With Puto



Yummy chicken arroz caldo with crispy tofu, crispy fried garlic and lemon wedges and green onions!!



Homemade white puto!!!



 


 






 This dish is soo homey, remind me of my Grandma Inang Daling, she prepare it with goto and steam her homemade puto and everything is made from scratch.She used saffron, crispy garlic and tofu for topping and some kalamansi slices. Saffron is so expensive so I just omit it.This is so good for cold winter/fall months!!!



2 skinless chicken breast
2 thumb size ginger minced
1 small onions chopped
5 cloves garlic minced
a bunch of green onions sliced thinly
1 1/2 c. rice
salt,pepper,fish sauce to taste
1T.olive oil/canola oil
kalamansi/lemon slices
fried crispy tofu(optional)

1.Boil chicken breast with enough water add salt and pepper or if you use patis add it too.Simmer in medium
 heat. Skim the scum on top and discard it. Boil chicken until tender about  an 1 hour or so.Cut chicken into chunks discarding bones.Save broth.

2. In a medium stockpot/ kaserola heat a tablespoon of oil and saute garlic until brown but not burnt, save some garlic for the toppings, add ginger, onions cook it until fragrant, add  cooked chickens. Add  chicken broth about 6-7 cups and rice. Cook for 30 minutes in medium heat, keep stirring and taste it and season with salt and pepper. Taste the rice make sure its done, add some more broth if needed.Serve with your favorite toppings- I liked fried tofu,crispy garlic,green onions and lemon wedge and patis of course. YUMMY!

Chicken breast Arroz Caldo leftover for my husband lunch!!

Plum Tart




  


Plum tart with powdered sugar

 


Plum Tart before baking

  This dessert is so easy,elegant and quick!I used the frozen puff pastry, red and black plums in season right now.Drizzle with local honey before baking and sprinkle with some powdered sugar after baking. Its crisp,light,flaky serve with slightly sweetened whipped cream or good vanilla ice cream.Preheat oven to 400, leave one bag of puff pastry at room temp and roll it into rectangular square. Wash and sliced about 4-5 ripe plums arrange it shingle like--see pictures,drizzle with honey and bake for 15-20 minutes. When its done sprinkle some powdered sugar that's it!!!Absolutely elegant!