Spring Roll

cooking monster of the day: Marry Cris Andico

This spring roll recipe can be made vegetarian with tofu, or with baby shrimp if you prefer. Brimming with vegetables and lots of flavor, these spring rolls make a great appetizer or party food. And they're surprisingly easy to make. Get some help from your children or guests with the rolling, and you'll be crunching on these delicious spring rolls in no time. As a bonus, this spring roll recipe is also fresher and healthier than the spring rolls you'll find in most restaurants. ENJOY!

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Ingredients:

• 3 cloves garlic, minced
• 1 thumb-size piece galangal OR ginger, grated
• 2 green onions, sliced into matchstick pieces
• 1 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper (omit if you prefer very mild spring rolls)
• 1/2 cup shredded or finely chopped cabbage
• 4-6 shiitake mushrooms, cut into matchstick pieces
• 1/2 cup medium to firm tofu, sliced into matchstick pieces (If non-vegetarian: add 1/2 cup cooked baby shrimp)
• approx. 2 cups bean sprouts
• 1/2 cup fresh coriander, roughly chopped
• 1/2 cup fresh basil, roughly chopped
• 2 Tbsp. oil, plus more for deep-frying
• 1 pkg. spring roll wrappers (thawed if frozen)
• STIR-FRY SAUCE:
• 2 Tbsp. regular soy sauce
• 2 Tbsp. fish sauce OR vegetarian stir-fry sauce (I like Lee Kum Kee brand)
• 2 Tbsp. lime juice
• 1/4 tsp. sugar
• TO SERVE:
• Thai sweet chili sauce (available in most supermarkets, Asian section)

Preparation:

1.    Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add garlic, galangal (or ginger), shallots, and chilli. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.

2.    Add cabbage, mushrooms, and tofu (or shrimp). As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened.

3.    Remove from heat and add bean sprouts, tossing to mix in.

4.    Do a taste test for salt, adding 1 Tbsp. more fish or soy sauce if not salty enough.

5.    To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping Tbsp. of the filling on the wrapper (if using large wrappers, you will need more). Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better.

6.    Now sprinkle some of the fresh coriander and basil over the filling.

7.    Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.

8.    To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it beginsto sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again.

9.    Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.

10.  Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce (see recipe above). ENJOY!

TO MAKE YOUR OWN DIPPING SAUCE: Mix 1/3 cup plum sauce with 3 Tbsp. soy sauce. Add fresh cut red chili or dried crushed chili as desired.

THE BEST –CALDERETA- EVER

Cooking monster of the day: Carmen Daniel

INGREDIENTS:

1 kg of stewing beef cut into cubes (better to use rib eye)
250 g of potatoes peeled and quartered
250 g of carrots peeled and cut into cubes
1 pouch Mama Sitas Caldereta mix

2 green or red bell pepper chopped
1 medium chopped onions

Minced Garlic

1 small can liver spread

1 beef stock

Salt & pepper

15 g of butter

3 tablespoon olive oil

2 Cups of water

PROCEDURES/METHOD OF COOKING:

1.       Heat the butter over medium-high flame in a large pan or casserole.

2.       Fry lightly the beef until brown.

3.       When the beef is all brown, set aside.

4.       Add olive oil to the pan and sauté the onions, pepper and garlic over medium flame until the onions are translucent.

5.       Return the beef to the pan and mix with the sauté ingredients.

6.       Add 2 cups of water and the beef stock, bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30-40 minutes. Add more water if necessary until the meat is tender.

7.       Add Mama Sitas caldereta mix and the liver spread, stir and boil, add the potatoes and carrots and simmer for another 15 minutes or until the veggies are cooked. Add a little more water if necessary. Add salt & pepper depends on your taste.

PRESTO… Your caldereta is ready… Served with hot steamed rice.

BUFFALO CHICKEN WINGS

cooking monster of the day: Elton Ramelo

10-12 chicken wings (2 1/2 lbs.)
1/4 to 3/4 cup hot pepper sauce
1/4 cup butter
Vegetable or peanut oil (for frying)
4 cloves garlic, minced
1 shallot, minced (optional)
1 onion, finely minced (optional)
pinch of sea salt

Fill a heavy bottomed, deep-sided frying pan with at least 1 inch of oil and heat until temperature reaches 400°F.

Split the wings at each joint and discard tips. Rinse and pat dry with paper towels.

Meanwhile, in a small saucepan, melt butter over low heat with minced garlic. (Finely minced shallots or onions may optionally be added at the same time as the garlic.) If you prefer a smoother sauce, a stick blender may be used to smooth it out and blend in the flavors of the garlic, etc. When the garlic is a golden color, stir in the hot sauce. Add a pinch of salt.

When the oil is the correct temperature carefully lower the wings into the hot oil using a slotted spoon or wire basket, and deep fry for about 12 minutes, or until wings are cooked and crispy.

Drain on paper towels. Toss with the hot sauce, coating several times to cover well.

Serving Suggestion: Serve with a side of extra hot sauce for dipping, and a bowl of Blue Cheese Dressing or Ranch dip and celery sticks

Pichi

cooking monster of the day: Marife Paguia

Pichi-pichi is a Filipino dessert made of coconut and cassava or kamoteng kahoy, another delicious cake or “puto” enjoyed by many Filipino, especially in parties. This Filipino delicacy was introduced in Quezon province, Philippines.

Estimated preparation and cooking time: 1 hour 20 minutes

Pichi Pichi Ingredients:

• 1 – 1/2 cups grated cassava
• food coloring (optional)
• 1 cup sugar

• 1 bundle of pandan leaves, boiled in 2 cups water until reduced to one cup, and cooled ( or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water)
• 1/2 tsp lye water* “lihiya”
• grated coconut for topping

Pichi Pichi Cooking Instructions:

 

·    Mix the sugar and the pandan flavored water and mix until sugar is dissolved. mix in the cassava and then add the lye water drop by drop mixing well as you do so.

·    Pour into a mold or bowl that fits your bamboo steamer. steam until the mixture becomes translucent.

·    While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size as the scoop) and roll into grated coconut.

Drivers' Delight

Cooking Monster of the day: Carmela Barles

And why is it being called as Drivers' Delight?

Well, for all you know , Filipino Drivers love to eat at carinderias (small commercial establishments that sell cooked food) and this is their ultimate favorite dish in the history of kilometers and kilometers of driving.

So drivers as well as passengers, gotta try this!

Ingredients:
Ground beef – ½ kg.

Garlic  - minced , 4-5 buttons             

Onion - minced, 1 pc

Tomato- minced, 3 pcs

Tomato sauce – optional

Fish sauce-2 1/2 tbsp

Potato-diced, 1 pc

Bell pepper-diced, 1 pc

Sugar – ½ tsp.
Hard-boiled egg- optional

Procedures:

Sautee’ garlic, onion and tomato, add the ground beef, fish sauce, black pepper.Cover it with casserole cover.  Let it simmer for about 15 – 20 mins.

In another pan:

Fry potato and bell pepper, set aside

If you want more sauce, you can add tomato sauce, and add ½ tsp of sugar, and then you can add the fried potato and bell pepper. Let it boil for 2mins and khalas! Ready to serve!
Hmmmm Yummmm...Yummm