Lumpia came from the Chinese, which are spring rolls that usually contain meat, vegetables and sometimes noodles. In the Philippines, we have different types of fried (and fresh) lumpia. The most common is Lumpiang Shanghai, filled usually with minced pork. Isda is the Tagalog word for fish, therefore “Lumpiang Isda” translates to Fish Rolls.
My mom used to make these fish rolls using galunggong–in English it seems to be some sort of scad–and I really never knew how tedious this was. While it is cost effective (a.k.a. cheap), making it from scratch will easily take a couple of hours of your time! And it will be gone in fifteen minutes! Continue reading “Lumpiang Isda (Fried Fish Rolls)”
When I was younger, I really didn’t like this dish. My mom made these with misua (some thin salted wheat noodles) which always ended up too starchy for me. I also never got why it was called ‘salmon’ (pronounced SAL-mon, instead of samən) when it’s Not. Even. Salmon. It’s mackerel.
The most popular brand was Hokkaido–some argue that this is Hekkaido, with an e. My husband and I think that the brand Hokkaido used to all just be the Pink Salmon variety, hence homecooks called it “salmon,” but maybe some time later the mackerel was introduced. It was most likely much cheaper than pink salmon and made its way to Filipino homes, but got stuck with the name! Well, that’s our theory. Continue reading “Filipino “Salmon” with Sotanghon”
There was this very frustrating time before my broken stove was fixed that I have missed fried chicken and chicken tenders that I attempted to bake it. It turned out horribly, and being the baking noob, I didn’t know what went wrong, when I followed the recipe meticulously. (You could see some uncooked white flour on the bottom part of the chicken strip. Eep! And it was horribly overcooked inside.)
The only upside of that experience was that while baking, I thought of making tartar sauce blindly–not referring to any recipe online. (The recipe did not suggest any dip.) I didn’t plan on it, nor know how to make tartar sauce, so I had to rely on memory and depend on what’s in the fridge. Continue reading “5-Ingredient Easy Tartar Sauce”
I most always try to make a huge serving of stir-fried vegetables (using my super easy stir-fry recipe) as side dish when I’m roasting chicken or having fried fish for lunch. But ever since my induction cooker brokedown, I was left with baking and steaming veggies.
There’s this one day I was baking chicken quarters, lazily rubbed with prepared spices, and thought I’d better prepare some veggies. I looked around and saw I had hoisin sauce, and the half-full jar of our favorite Chili Garlic Crunch from Chef Alex. Continue reading “Spicy Hoisin Bokchoy”
A week back, I had a disastrous attempt at baking fish, specifically Cream Dory. It was honestly the cheapest fillet I could find, so I thought, why not. Well, it was awful. Continue reading “Simple Baked Fish Steak”
Chopsuey is a Chinese dish that is so common to Filipino homes. If I think about it, it’s basically a stir-fried dish with a variety of vegetables, meat or shrimps, and sometimes quail eggs. The sauce is thick and brown, but a lot blander than most stir-fry sauces. Continue reading “Rice Cooker Chopsuey”
Pinaputok in Filipino kind of means “bursting” as in bursting in the seams. So in this recipe, the fish is stuffed with as much chopped onions and tomatoes as possible. Drizzled with a light butter mixture (or even anything as simple as oil, seasoned with salt and pepper) then wrapped in foil to cook–usually grilled, sometimes baked. The juices of the fish mix with the onions and tomatoes, trapped inside, giving the fish an ever so slightly enhanced, fresh and clean taste.
Continue reading “Pinaputok na Tilapia Recipe”
It was so weird for me to be browsing through Pinterest, seeing recipes that say Shrimp Boil Foil Bake / Grill and yet nothing in the procedure required any boiling. So Google it is. I learned that this dish comes from the widely popular Louisiana traditional seafood boil. They use crawfish, lobsters, and other kinds of seafood. Throw everything in a boiling pot of water, season it with paprika, cayenne pepper, lemons, and more. Add sausages, ears of corn, potatoes, onions, garlic. Oh my gosh, why have I never been to Louisiana? I’d really want to visit some day. Continue reading “Cajun Shrimp Foil Bake”