|
Special Filipino Delicacies Recipes
Longanisa Espanyola |
Ingredients: * 1/2 kilo pork fat (ground)
* 1 kilo lean pork (minced)
* 1/2 cup red wine vinegar
* 1 teaspoon fine oregano
* 1 small head of garlic (finely minced)
* 1 1/2 tablespoon iodized salt
* 1 teaspoon paprika
* 1 teaspoon peppercorn (crushed)
* 1/2 teaspoon red pepper (crushed)
* 1/4 teaspoon sugar
* Pig's small intestine for casing (cleaned and dried)
| |
Procedures: 1. In a bowl, mix all ingredients thoroughly except for intestines.
2. Stuff into intestines for casing, but first making sure that the casings have been well cleaned. Measurements of each sausage should be 2 1/2 inches for longanisa.
3. Chill and fry.
4. Serve hot w/ garlic rice.
Note: |
Longanisa Filipino |
Ingredients: * 1/2 kilo pork fat (ground)
* 1 kilo lean pork (minced)
* 2 tablespoons white vinegar
* 2 1/2 tablespoons soy sauce
* 2 1/2 tablespoon white sugar
* 2 tablespoons garlic (finely minced) | |
Procedures: 1. In a bowl, mix all ingredients thoroughly.
2. Cover the bowl well and chill for 1 week.
3. Hand roll into sausages or stuff into casings of pig's small intestine (cleaned and dried).
4. If stuffed in casing, prick the casing first, add a little amount of water and cook the sausages in its own fat.
Note: |
Fresh Lumpia |
Ingredients: 200 grams lean pork (ground)
200 grams shrimp (peeled, minced)
5 cloves of garlic (minced)
? kilo Baguio beans (stringed, julienne)
? kilo cabbage (finely shredded)
1 tablespoon atchuete oil (extracted from atchuete seeds cooked in oil)
1 head fresh lettuce (washed & drained)
2 tablespoons patis (fish sauce)
salt and pepper
2 tablespoons ground nuts
15 pcs. Onion leeks
1 pack Lumpia wrapper | |
Procedures: 1.
In a pan, heat atchuete oil & saut? pork, shrimp & garlic until pork is done.
2.
Add in Baguio beans & cabbage and cook quickly.
3.
Season with patis, salt & pepper.
4.
Drain saut?ed mixture & transfer into a bowl.
5.
Add in ground nuts & mix well.
Lumpia Assembly:
1. Lay out lumpia wrapper, top it with the green of lettuce
2. Spoon an ample amount of mixture w/ onion leeks and roll and seal with water
3. Make sure onion leek is sticking out on the other end of the roll
Note: |
Page(s) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 |
|