Lumpiang Sariwa

Ingredients

1 clove garlic, finely minced

1 small onion, finely chopped

2 tablespoons vegetable oil

1/3 lb ground pork

1/3 lb shrimp, peeled, deveined and minced

2 tablespoon fish sauce

1/2 lb green beans, french cut

1 small cabbage shredded, (approx 2 lbs)

1 large carrots, julienned

1 chayote, julienned

10 romaine lettuce leaves, cut into 2 horizontally

1/2 cup water

Salt and pepper

WRAP:

2 large eggs

1/4 teaspoon salt

2 cups flour

2 cups milk

1/4 cup vegetable oil

WRAP:

Combine eggs and salt. Gradually add flour, alternating with milk. Beat with a whisk until smooth. Beat in oil gradually. Refrigerate batter 1 hour.

To cook, brush a nonstick pan with oil and place over low heat. Ladle in 2 tablespoons batter, swirl to cover pan and pour off excess. Cook until the wrapper can be lifted with a spatula without sticking (if batter bubbles, the pan is too hot). Turn and cook just to warm the other side. Set aside and cover with a towel to keep warm. You can also keep the wrappers in a tortilla warmer.

SAUCE:

1/4 cup sugar

1 teaspoon salt

6 tbsp soy sauce

1 cup water

1 tablespoon cornstarch dissolved in 2 tablespoons water

SAUCE:

Combine all ingredients in a small pot and stir until the sugar is dissolved. Simmer over low heat until the sauce thickens. Remove from heat and cover to keep warm. Transfer into a gravy boat just before serving.

GARNISH/TOPPINGS:

6-8 cloves garlic shopping list

1/2 cup peanuts

GARNISH/TOPPINGS:

Remove the brown skin on the peanuts and pulse in a food processor or grinder until finely chopped. Transfer into a condiment dish or small bowl. Set Aside.

How to make it

VEGETABLE FILLING:

Saute garlic and onions in oil. Add pork and saute until fat begins to render. Add water, bring to a boil, reduce heat and cover. Simmer until pork is tender. Add shrimp and fish sauce and cook for 2 minutes. Add vegetables and stir-fry 5-10 minutes, adjust seasoning with salt and pepper. Drain in a strainer and cool.

TO ASSEMBLE:

Place a lettuce leaf in the center of a wrapper. Add 2 tablespoons filling. Fold bottom of wrapper over filling; wrap one side over filling and roll to the other side. The edge of the lettuce will stick out. Seal edge with water. Wrap each lumpia in wax paper. Serve with sauce, minced garlic and chopped peanuts.

Sinigang Pork (a Filipino dish)

Ingredients:

Ø  3 lbs pork ribs, chopped into 1 inch pieces

Ø  2 tablespoons minced garlic

Ø  1 medium onion, chopped

Ø  1 packet sinigang tamarind soup mix (found in international food section)

Ø  16 cups water

Ø  1 bok choy, chopped in 1 to 2 inch slices

Ø  1 daikon radish, chopped in thin round slices (optional)

Ø  1 small tomato, chopped fine (optional)

Ø  2 small potatoes, chopped in large chunks (optional)

Ø  Salt

Direction

1.    Saute ribs garlic onions and salt to taste until brown.

2.    In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.

3.    Remember you can eat this with rice.

4.    Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.

5.    It is good if the meat easily comes away from the bone.It's ready to serve.

Ratatouille

ratatouille comes from Occitan ratatolha and the recipe comes from Occitan cuisine. The French touiller means to toss food. Ratatouille originated in the area around present day Occitan Provença (French: Provence) and Niça (French: Nice); the Catalan"xamfaina" and the Majorcan "tombet" are versions of the same dish.

Directions:

Cut the eggplant into rondelles; keep separate. Peel the zucchini, cut into rondelles, keep separate. Clean the bell pepper, cut into small strips, keep separate. Chop the onion, keep separate.

·         Peel, de-seed and drain the tomatoes

Using four separate cooking pots put some olive oil in the bottom; put in the eggplant, zucchini, pepper, and onion into their own pots; sprinkle some flour onto the eggplant and onto the zucchini. Put the four pots on to cook slowly. Each cooks for about 30 minutes, but test and cook each until correctly soft.

·         In step 2, cook each vegetable one after the other, adding more olive oil when required, and mix all the vegetables once they are cooked.

 In a large cooking pot with a thick bottom, put in olive oil, chopped garlic, herbes de Provence. Squeeze the tomatoes in by hand. Cook slowly until you have a thick tomato sauce.

 Add the four separately cooked vegetables to the tomato sauce, mix thoroughly and heat. Pour off the excess oil from the top. It's ready to serve.

Recipe (12 servings makes about 4.5 litres)

1.6 kg tomato [tomate]

700 g eggplant (2) [aubergine]

500 g zucchini (2) [courgette]

700 g bell pepper (2-3) [poivron]

1 kg onion [oignon]

6 cloves garlic [ail]

Herbes de Provence (basilic,thyme, parsley)

Olive oil [huile d'olive]

Salt, pepper [sel, poivre]

140 g tomato paste