Lumpiang Shanghai, Hubad

Lumpia without the rice wrapper. Nothing fancy. All there is to do is mix the ingredients together, roll it up into balls or like what I did, into a very unappealing shape. Hehe.It's my mom's recipe. Then I added a few more ingredients. I forget the proportions. Mix everything in a bowl: grated turnip and grated carrot (squeeze out the juice!), finely chopped celery (better if it's Chinese celery), chopped shrimps, chopped spring onions, chopped onions, some salt, and ground pork. Leave for a few minutes to let the flavor set. Add an egg or 2, shape, roll in a little flour and fry away!It's good to dip it in sweet chili-garlic sauce. Or sweet-sour sauce. Or catsup.

November 12, 2009

Korean Not-Beef BBQ, plus plus

Somebody taught me this recipe a long time ago. Back in college. I think that was Toto Labrador. I looked again in the internet if it was really a recipe for Korean BBQ. Yup, it's called Bulgogi. (If I'm mistaken, sorry.) Hmm, there are variations but the some basic ingredients are common. Thanks Toto!

Now, to twist the recipe a bit. I'm not going to use beef, I'll use pork so I can brown it without making it tough. Cut the pork in bite-size pieces and marinate it in a little soy sauce, brown sugar, chopped ginger, chopped spring onions, crushed garlic, and sesame oil. I usually add one ingredient at a time, massaging each into the meat. Makes me believe the flavor gets better that way. Haha. The sesame oil is the last. What you'll have should not be a soupy marinated pork. The marinade should just coat the meat evenly, and stick to it.
Leave it for an hour or better, a whole day and fry in a little oil, but very hot. That's it! Oops, this is one of those times that I forgot to take a photo of the cooked food.

When I made this, I made 2 more dishes to go with it. First, I cut up some leeks and spring onions and mixed them in a beaten egg/pinch of flour/salt mixture and fried it. Just make a vinegar/soy sauce mix for dip.
The next one, I chopped some cabbage, carrots and Baguio beans into small pieces and stir-fried it with a lot of garlic and onions in sesame oil, and added a little salt and sugar.That's it!

November 9, 2009

Sathan's BBQ Ribs

I was in front of the kitchen counter staring at the thawed pork ribs, 7pm. After a few more red water dripped from the side of the ribs, I thought "Whatever. Just as long as I make this easy." I grabbed whatever sauce and seasoning we had and just baked. Luckily, it turned out fine. Just had to do a little "retouching" and a little cheat :-)

Here's what I did: From staring at the pork ribs for quite some, I guessed it was about more than a kilo. So I thought about less than a cup of total sauce would be enough to flavor it. 2 tablespoons of hoisin sauce, 1/3 cup of soy sauce, 3 tbsps of tomato catsup, 1/2 tsp of ground black pepper, 2 tbsps of oyster sauce, 1 tbsp of balsamic vinegar, 2 tbsps of olive oil and a teaspoonful of hot sauce. Mixed them all together and slobbered it all over the ribs. (Hey, this is the "balanced" flavor I thought was right, ok? You can always do your own proportions.)

I set the ribs on a foil-lined tray, covered with another sheet of foil and baked at 180˚C for an hour. (Next time, I'll bake it longer.)

I thought that was it but when I pulled it out of the oven, all the juice was in the tray. So I cheated. I took the sauce and reduced it on the stove and poured it back onto the ribs. Done!November 2, 2009. (The fire photo is not mine.)