Sunday, May 16, 2010

Simple Pork Sisig

Different orders of sisig come in pork, shrimp, chicken, tuna, chorizo, fish, and tofu

Pork Sisig Ingredients:
  • 1 1/2 pork strips
  • 1 or 2 Jalapeno (depending how spicy do you want it)
  • 1 Red Onion
  • 1/2 slice of Lemon
  • 2 tablespoon of Anchovy Sauce
  • 2 (Cilantro Steams)
  • 1 teaspoon of sugar
  • 1/2  Oyster sauce bottle
 METHOD:

  •  Miranate pork strips with oyster sauce over night.
  • Next day : Grill or BBQ pork and (Diced pork after BBQ).
  • In a Large bowl put the (diced pork).
  • Diced Jalapeno and Red onions (put it in the bowl with pork)
  • Slice cilantro leaves (put it in the bowl with pork) 
  • Add lemon, pepper, Anchovy sauce and sugar into the the bowl
  • MIX all the pork and ingredients WELL..
ENJOY!!!

Friday, May 7, 2010

OKOY or UKOY (Shrimp Patty/ fritter)



 INGREDIENTS:
  • 1 cup all purpose flour
  • 1 tsp salt
  • 1/2 tsp ground white pepper
  • 1 egg,  beaten
  • 1/4 cup water
  • 1/4 kg. or 1/2 lb whole baby shrimps
  • 1/4 kg. or 1/2 lb bean sprouts
  • 2 sweet potatoes, peeled and cut into matchstick size pieces
  • oil for deep frying
  • garlic vinegar  or soy sauce dip
  • 1/2 squash (optional)

Method:

1. In a large bowl combine flour, salt, pepper, egg and water to make a batter. Stir to mix well.

 2. Add the shrimps, bean sprouts and sweet potatoes and toss mixture until shrimps and vegetables are coated with batter.

 3. Form individual thin patties by scooping some of the batter mixture into your palm then flattening with the other palm. Set each of the patties on a plate.


 4. In a preheated deep skillet with enough oil, deep fry the patties one by one over medium heat, making sure to brown both sides. Remove cooked patties from oil and drain on paper towels. Serve warm with a garlic vinegar dip.

ENJOY Okoy!

       Nutrition Facts

            Serving Size: 1 fritter 
        Amount per Serving
  • Calories 225 Calories from Fat 63
        % Daily Value *
  • Total Fat 7g 11%
  • Saturated Fat 0g 0%
  • Sodium 0mg 0%
  • Total Carbohydrate 23g 8%
  • Dietary Fiber 0g 0%
  • Protein 17g 34%
       Est. Percent of Calories from:
       Fat 28.0% Carbs 40.9%
        Protein 30.2%

Thursday, May 6, 2010

Lumpia (Filipino Eggroll)

This is my one of my favorite Filipino dish. This type of lumpia is filled with ground pork or beef, minced onion, carrots, and spices with the mixture held together by beaten egg. 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.

-Ingredients for Beef Eggroll-
-If you have food processor ,use it for quicker chopping-
  •  1/2 Pound Ground  Beef
  •  1/2 Pound Shrimp -- finely chopped
  •  1/2 Cup Carrots   -- chopped
  •  2 Large Scallion  (bright-green edible stalk)-- finely chopped
  •  1/2 Onion -- finely chopped
  •  1 Teaspoon Salt
  •  1 Teaspoon Pepper
  •  1/2 cup oyster sauce (optional but I prefer to use it)
  •  1 Large Egg for mixture and 1 large egg for sealing the Eggroll
  •  1 Tablespoon Soy Sauce
  •  1 Package Egg Roll Wrap
  •  1/2 Cup Oil -- for (Frying Pan) or
  •  Deep Fryer -- Check to see if there is a "max" fill line or read the manufacturer's directions to determine the correct amount of oil for your deep fryer. For most recipes, you want enough oil to immerse the food.
METHOD:


STEP 1: Combine Beef, Onion, Carrots, Green onion, Egg and Soy Sauce. Season with salt and pepper. (Mixture)

STEP 2: In a large skillet heat oil to about  medium high heat. While oil is heating, In a bowl beat the last Egg for pasting to help seal the egg roll from each sides.

STEP 3: Lay out one egg roll skin with a corner pointed toward you. Place about a tablespoon of the Onion, carrot, etc. and beef mixture on egg roll paper and fold corner up over the mixture. Paste the beaten egg on both sides of the eggroll and Fold left and right corners toward the center and continue to roll.

 STEP 4: Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Serve with your favorite dipping sauce.

NOTE: You can also use kobe beef to substitute for high end eggroll.
I also you food processor to save some time cutting those ingredients.
Nutrition Facts
Serving Size 1 egg roll

Amount Per Serving
Calories from Fat 56
Calories 113

% Daily Values*
Total Fat 6.2g
10%

Saturated Fat 1.441g
7%

Polyunsaturated Fat 1.32g


Monounsaturated Fat 2.981g

Cholesterol 37mg
12%
Sodium 270mg
11%
Potassium 125mg

Total Carbohydrate 9.16g
3%

Dietary Fiber 0.7g
3%

Sugars 0.67g

Protein 5g


Vitamin A 0% Vitamin C 3%
Calcium 2%
Iron 5%