Fish Lumpiang Shanghai

Fish Lumpiang Shanghai

My husband and unico were craving for something crunchy to munch on and something different. So as a doting wife and mother decided to make some lumpiang shanghai but instead of using pork, chicken or beef decided to use fish to be different and at the same time to make it healthier. I know its a bit pricey using fish and tedious to do but I know it would be delicious. And I could picture already the burst of beautiful colors of the fresh ingredients when I mixed it all together. Some insights, most of the time when I am planning what I will be cooking,  I could picture already how the ingredients will look like when I'm preparing it,  how appetizing it will look when done  and the taste, as if I could taste it already. I guess, you could say thats how passionate I am  with my cooking hmm thats  if I am in a good mood hahaahha.

Now back to fish lumpiang shanghai….Luckily when I went to our local asian grocery store, I  found some meaty white meat fish that are fresh and on sale. Bought  about 4 huge size fish unfortunately they can't clean it for me and  honestly I don't like cleaning fish but then again, I guess its my lucky day someone cleaned it for me. Bought also other fresh ingredients for my fish lumpiang shanghai  it would serve as our appetizer and some of it.. I'll be saving and freezing it for snacks for another day and for our main dish I'll be cooking "ginisang sayote" or sautéed  chayote.. I'll be posting the recipe  next time.

Ingredients:

Meaty white meat fish flaked and deboned
carrots finely chopped
kinchay or celery or chinese celery finely chopped
onion finely chopped
lumpia wrapper or spring roll wrapper
salt and pepper to taste

* water enough to cover the fish,
sliced ginger and crushed chili to lessen the fishy taste

Procedure:

Clean fish and put in a pot, add water.. enough to cover the fish.. boil with a dash of salt, sliced ginger and crushed chili.  When cooked let it cool down then deboned it and flaked it.

Saute chopped onion. Then mixed all ingredients in bowl. Wrap in spring roll wrapper then fry till golden brown. Dip in vinegar with chili,salt and pepper or in sweet and sour sauce. Serve as appetizer, main dish or snacks.

Pancit Molo Soup and Pinsec Frito

Pancit Molo and Pinsec Frito

Homemade Pancit Molo soup with Homemade Pinsec Frito.

Feeling much better, decided to make some Pancit Molo soup and Pinsec Frito...thank you to the food processor made everything easy.. Only the wrapping and the cooking time that took sometime.. Normally you don't pair them together but wanted something crunchy and added some veggies too to the Pancit Molo.. My unico loves it.. He ate the molo and pinsec as toppings..and he said its his new favorite..

Ingredients: 

wonton wrapper

ground pork or ground chicken or ground beef

spring onion chopped

onion chopped

garlic chopped

carrots chopped

bokchoy sliced (optional)

chicken flakes (optional)

chicken broth

salt to taste or fish sauce

pepper (optional)

Pancit Molo Soup and Pinsec Frito

For Pinsec Frito: As appetizer or Toppings for the Pancit Molo Soup
same ingredients except the chicken broth, chicken flakes and botchoy, fish sauce.

mixed all ingredients then wrapped in the wonton wrapper

then Fry till golden brown, set aside. You could either use it as toppings for the Pancit molo soup or serve it  as appetizer with sweet and sour sauce

For Pancit Molo

Procedure: mixed all ingredients. wrapped in the wonton wrapper. 

Saute garlic  and onion. Add  water and chicken broth. When boiling add the noodles and your siomai. Season to taste. Add spring onion and bokchoy (optional), sliced or jullien carrots when almost done.

Serve hot and topped it with chicken flakes and the Pinsec for crunch.  Enjoy! 

Potstickers, Gyoza or Dumplings

I have made some Dumplings to make it as Potstickers....Whats the difference between Dumplings and Potstickers you may ask??? Arent they the same? Well lets see...

Well first with Chinese it is called Dumplings and with Japanese it is called Gyoza. Dumplings and Gyozas are boiled most of the time instead of panfried and steamed. Dont get me wrong Gyozas can be steamed, panfried and so on...So when it is panfried and steamed to have a somewhat crunchy crust at the bottom it is called Potstickers. And Potstickers, when you bite into it it is moist, soft and crunchy at the same time that makes it very appetizing.

And since we love having it every time we were in a Chinese or Japanese restaurant and sometimes cant get enough of it... decided to look for easy to make Dumplings recipe. Luckily found one that I could bravely say, easy to make.

Above picture are and were (gone in an instant) the Potstikers with vinegar,soysauce and pepper flakes for dippings that I have made and prepared on "ourmeza" for our snacks. And I still have some extras and I've stored them in our freezer. And whenever I am ready to cook them when ever we have some craving for it we could easily have it.

Ingredients:

chopped cabbage (boiled)

chopped green onion

ground pork or chicken or beef or shrimp

sesame oil


sugar

soysauce

minced garlic

minced fresh ginger

gyoza wrappers

extra virgin olive oil...

Procedure:

Mix all of the ingredients. Fill the gyoza wrapper with the mixture. Sealed edges of the wrapper by wetting or dumping it with water. Fold and sealed being that the mixture would be in the center. Add the olive oil in a frying pan. Put gyoza or dumplings in the pan and fry until the bottoms become golden brown. Add water just enough to steam the dumplings in the pan about 1/4 to 1/2 cup of water depends how much you have dumplings in your pan. Cover the pan and steam the gyoza on low heat until the water is gone.

Enjoy!

Lumpiang Gulay or Vegetable Eggroll

Lumpiang Gulay or vegetable eggroll is a lumpia wrapper or spring roll wrapper filled with different kind of vegetables such as green beans, carrots, cabbage, mongo sprouts,celery, sweet potatoes , onion and tofu.


This is one of my husband's favorite dish so I often make a lot of it and stored most of it in the freezer for future use. When cooked it is crunchy, tasty and yummylicious lol. It is normally dipped in spiced vinegar or suka with siling labuyo and bawang and sweet n sour sauce. It can be eaten as main dish or as an appetizer. Either way when prepared you wont be able to resist to eat it up. It is normally serve when theres a party, get together, celebration , potluck, for dinner or even during snack time. And so I have it stored most of the time because we just simly love eating it.

To make you need the following ingredients; onion, garlic, olive olive, green beans, cabbage, celery, carrots, sweet potatoes optional, tofu optional, cooked or sliced chicken optional as well, and ofcourse the spring roll, lumpia wrapper, salt and pepper for taste.

Procedure: Cut all vegetables sliced thinly, julienne or shredded. Saute garlic, onion, chicken. Then add all vegetables. Stir fry till half cooked and season with salt and pepper for taste ( soy sauce can be added for taste). Fill each lumpia or spring roll wrapper about 1 1/2 spoonfuls of the vegetable. When ready to cook..deep fried and serve with spiced vinegar or sukang may siling labuyo and bawang. Serve while hot and crunchy and you'll never go wrong. Enjoy!

Adobong Mani

Adobong Mani! Mani! Mani!

Yup, that is how adobong mani looks like just after I cooked it. It is fresh, hot, crunchy, no msg, less sodium, home made and absolutely full of flavor.

Just by the smell of it, you'll know what it is...adobong mani or peanut with roasted garlic.

It is mostly consume during "inuman" but dont get me wrong "inuman" not just about drinking beers but drinking ice cold soda also lol .

I could still remember as growing up I would ask my dad or mom to buy me some "pasalubong" or treat when they get home after work. I would normally ask for a lot of things but would settle for adobong mani everytime or anytime. And so sometimes hot adobong mani in one of those brown bag will be our "pasalubong" ( for my big brother and I) . Hmmm, I could just close my eyes now and I could still see, smell and taste how crunchy, hot and just simply delicious it is.

Anyway, one day while my brother and I were eating it, we decided to play a game. A game of magic. My brother would like to see if he could make the peanut disappear into one of my nostril. So he put one peanut and voila!!!!!! it didnt disappear and not just that, it got stuck. The more he tried to get it out on his own, the more it got stuck..hahaha it is funny now retelling the story but I was scared and crying then. He finally gave up and told my parents. My dad took it out with an eyebrow plucker (lol)..oh well those were the glory days.Yup, story of our early childhood mischiefs. Thank God, my nose stays true to its shape. Nose of a beautiful true filipina. LOL wink ( if you know what I mean) hahaha...hey my nose is cute, said my husband...hahaaha.

Well let see if adobong mani is good to our health;

Peanuts have some health benefits but ofcourse eating it in moderation. We all know that anything above normal is not good. Peanuts contain; protein and fiber, as well as vitamin E, folate, potassium, magnesium, and zinc.

And how about the garlic; aside from it is essential for keeping the vampires away, there are some information floating around how it could help or helping people with their cholesterol,blood pressure, diabetes, circulation and so on but who am I to say, All I know that it taste good and my husband loves eating it when I cooked it.

So another fresh "adobong mani" prepared on our "meza" for a snacks with some ice cold soda and heineken or corona for my hubby.

Eating Light ( Tofu with Sesame Dressing)

Just lightly brown tofu in EVOO with Sesame Dressing was prepared on our "meza" for a light meal together with some stir fried vegetable. A very easy Tofu Recipe.

As I've said in my earlier post, ever since spring started we have been eating light but dont get me wrong now and then we'll have some cravings for some pick me up comfort food that we like but it has been light eating for us lately.

Well aside from healthy reason, it seems like our body are just simply asking and craving for vegetables and fish. And we are just lucky that our unico hijo loves eating fish so we dont have any problem if it is prepared on our "meza" or table. It is funny because when my husband and I were kids, we both don't care much about fish and even as an adult we don't, its just now that we crave for it. I was even surprise that our son eats the "tuyo" or "dilis" that I cook on some Saturday morning or Sunday morning, actually he prefer the "dilis and will say "hmmm crunchy, I like it mommy". Surpring for us since we hardly touch it when we were kids but our son, he is just simply open for anything as long as it is fish.

Anyway, about tofu, before if we have tofu, I'll make some "tokwa't baboy" out of it but now I'll just lightly brown it with the EVOO or extra virgin olive oil and drizzle some light soysauce with sesame dressing and garnish with some green onions. How does it taste? Light, simple, filling, healthy and tasty.

How could it be tasty when tofu by it self is bland? Well tofu is very versatile, add anything to it ( noting that it will acquire the taste of what ever you put in it) and it will simply turn into a delicious appetizing healthy meal. I once said that my husband is a picky eater, he is really but like I said spring came and all of a sudden we both are confirmed vegetable,fish,tofu believer. He eats tofu as I just prepared it and he loves it. So I guess when you get older and if you havent been eating healthy your body will tell you what it needs and you'll know it as long as you are in tune with it...hahaha well in our case it is true. So another meal prepared on our "meza" or table, taste of asia.

Lumpiang Shanghai

Lumpiang Shanghai is one appetizer that you will always see in any filipino gatherings. Well, there are different version of Lumpia, Lumpiang gulay, Lumpiang ubod, Fresh Lumpia and ofcourse Lumpiang Shanghai.

Lumpiang Shanghai is our favorite not just when theres' a gathering but on any regular day and it is my son's favorite. See the picture? I am unable to fill it because he keeps on coming back to the kitchen while I am cooking, so he could eat the cooked "lumpiang shanghai".

Anyway, my work schedules been sporadic, business been in a slow phase lately. But can't complain because when I am not in the office, I get paid while working at home and I am able to take care of my son. But last week, my work have schedule changed. I've been busy working (both home and office) and will be also this coming week and then back to sporadic scheds again? Maybe. Anyway, I decided to make a whole bunch of "shanghai". I've cooked some and put the rest in the freezer for future use. Working on my lesson plan plus working straight for a few days or weeks, I think it would be better that after work, I would make an easy to cook meal plus the shanghai to add to it and it would be just perfect for the three of us.

For "Lumpiang Shanghai" I bought, "lumpia" wrapper or spring roll wrapper, ground meat,onion finely chopped, 1 or cloves of garlic, carrots, "kinchay" or chinese celery,soy sauce and pepper. (thank God for food processor, it made everything so easy).

How I made it? Actually, others just mixed all ingredients put in the wrapper and will be deep fried when time comes.

Well, what I do is I saute the garlic,onion then add the meat, and other ingredients. Add half a cup of water and let it simmer for few minutes. Let it cool down before wrapping it. I do this so that it is fully cooked versus to not simmering it, theres a chance that the meat will still be pink even though its been deep fried. And I cant have that especially that my son loves eating it. So this lumpiang shanghai recipe is from my Auntie.