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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Friday, October 19, 2012

Lumpia Hanoi (Tuna Version)


The first fried batch of Lumpia Hanoi

300 g vermicelli
2 cloves garlic, crushed
1 onion, chopped
1 canned tuna (about 300g)
1 can green peas
2 potatoes, chopped
black pepper
soy sauce

lumpia wrapper
canola oil

Fish Sauce
Calamansi / other citrus

Place in a bowl the vermicelli. Add hot water and soak until cooked through. Drain.
Mix the remaining first 7 ingredients.
Wrap in a lumpia wrapper.
Heat oil and deep fry.
For the sauce, mix all ingredients. Check out other Sauces here.

chopped potatoes

solid in water canned tuna

Vermicelli, already cooked through

The mixture before wrapping

The modified Vietnamese Nouc Mam as the original recipe
calls for lime juice while I used Calamnsi here.

Mongo Soup with Lupo


Mongo Soup with the green leafy vegetable called Lupo

1 cup mongo
2 cloves garlic crushed
1 onion, quartered
2 ripe tomatoes, quartered
dried fish (or dried shrimp)
250 gms squash, cubed
2 eggplants, sliced in half lengthwise and quartered
6 cups lupo

Boil Mongo in enough water until tender. Mash. Set aside
In another soup pot, saute garlic, onion and then tomatoes.
Add water and the mashed mongo.
Add dried fish. Bring to boil.
Add salt to taste. Add quash and eggplant. Let cook.
Adjust taste with fish sauce, if preferred.
While boiling, add the lupo and cover pot with lid.
Remove from fire.
Serve hot with rice and fried dreied fish on the side.

Thursday, October 18, 2012

No Problem Summer Rolls with Hoisin Sauce


Looking up close to the Summer Rolls which were made in 30 minutes
and gone in 30 seconds. LOL

12 pieces rice paper
warm water

canned tuna, solid in water (reserve water)
2 pieces cucumber, cut into sticks
1 medium carrots, thinly sliced
parsley leaves

rice noodles
hot water

Hoisin-Tuna Sauce:
1/2 cup hoisin sauce
water from the tuna
water, if needed
fish sauce

Prepare rice noodles by pouring hot water. Allow the transparent noodle to turn into white. Drain excess water and set aside.

Lay rice paper in a clean and flat surface. Rub warm water enough to moisten it.
Place cucumber and carrot and parsley leaves in the center. Add tuna and rice noodles.
Quickly fold the portion nearer you and the sides and then roll. Set aside.
Let the summer roll rest in the platter individually as it will stick together when place on top of each other.

In a pan, place all ingredients, simmer and then bring to a light boil. Serve in a bowl.

In a saucer, place the summer roll and spoon over the hoisin sauce.

Please see my other Summer Rolls for photos of the rice paper and for some kind of attempts on this Vietnamese staple here and here and finally here.

Warm Hoisin-Tuna Sauce

A dozen of Summer Rolls for our appetizer

Wednesday, October 17, 2012

Pho Ga (Vietnamese Chicken Noodle Soup)


My First serving of Pho Ga...
The coriander leaves should have been left in the stock
while it boils and should not be served....

1 native dressed chicken
4 liters water
3 cinnamon sticks
1 stalk Coriander with roots
1 thumb-sized ginger,crushed
3 cube Pho Ga stock (use 1-2 chicken stock)
fish sauce
2 liters hot water

Rice noodles
Hot water

Chopped spring onions
mongo sprouts
celery leaves
coriander leaves
quail eggs
calamansi or any citrus (I used dalandan)
chili sauce
fish sauce

How To:
Clean whole or sliced chicken and add in 4 liters water in a pot. Add cinnamon sticks, coriander roots and stem with some leaves, and crushed ginger. Let boil until chicken is tender and water is reduced to about half.
Remove the chicken and set aside in a bowl. Separate the flesh from bones and sliced into strips, if preferred. Chicken may be served as is.
Remove other solids (or leave it with the stock).

In a large bowl, place the dried rice noodles. Put hot water and stir until the transparent noodle turns into white color.

Arrange the garnishes in separate bowls.
Just before serving, add 2 more liters of water and bring to a boil. Add Pho Ga cube stock, adjust the taste with fish sauce.

In a bowl, arrange the noodles, then the garnishes, add the hot stock. Squeeze citrus, add fish sauce or chili sauce just before eating.

Enjoy Pho Ga.

For more info on Pho, here's the link of wikipedia. And for some trivia, The word "pho" was added to the Shorter Oxford English Dictionary in 2007. I made an attempt on Pho Bo or Beef Noodle Soup in the past; here's the link.

Sunday, October 14, 2012

Home-made Fish Balls


Skewered Fishballs

Fish Balls:
5 pcs fleshy fishes (e.g. marot)
2 pcs grated potatoes
2 pcs grated carrots
salt and pepper
1 to 1 1/2 cup flour
Oil for frying

Dipping Sauce:
Sweet Chili Sauce
salt and pepper

Bamboo Skewers

How To:
Boil the fishes until tender.
Strain and let fillet and torn into pieces in a bowl.
Make sure to remove all bones.
Add grated potatoes and carrots
Mix well and add salt and pepper to taste. Adjust with soy sauce if preferred.
Add the flour and adjust consistency with water.
Form into balls.

Deep fry and pierce four pieces in a bamboo skewer.

Fo sauce:
Add all ingredients, bring to slow boil and remove from fire.
Serve as dipping sauce for the fishball.

boiled fish

Skewered fish balls

The dipping sauce

Saturday, October 13, 2012

Linaga nga Baka nga may Langka (Beef Soup with Jackfruit)


Linaga nga Baka with Langka...
Weekends are best as we have time to slow-cook like this linaga. Beef soup are best with slow cook so that one can get the real beef stock. It is always a treat! Once in a while, it is great to have meat protein for this vegetable girl.

1 kilo Beef (Cuts with bones)
3 liter water
batuan (sour fruit popular in Visayas)
3 thumbs of ginger
1 knot of lemongrass leaves
Jalapeno Chili
1 T of Chinese Five Spice (optional)
Slices of unripe jackfruit

Wash the beef cuts and place in a cauldron with water.
Bring to boil until meat is tender. At least 2 hours in charcoal fire. But this must be shorter in pressure cookers.
Add crushed batuan, crushed ginger, and lemongrass. Bring to boil until the spices are in the soup. Add salt.
Add jalapeno, more salt if needed, Chinese five spice and the unripe jackfruit. Let boil until jackfruit is cooked.

Where we cooked it...

Whole fresh batuan, crushed.

Sliced unripe jackfruit.

Friday, October 12, 2012

Pinoy's Salad: Salted Eggs


Pinoy's Special salad: Salted eggs with onions and tomatoes

6 salted eggs (red-painted ones in the Philippine Market)
6 medium-ripe tomatoes
2 red or white onions
2 pieces dalanghita (or 6 pcs calamansi or any citrus)
1 T soy sauce (optional as the eggs are salty already)
coarse pepper

Peel and slice the salted eggs. Arrange in the platter.
Slice the tomatoes and onions, round or chopped for easy bite. Add in the platter.
Squeeze the citrus and make sure that the seeds are not going to the preparation.
Add soy sauce and coarse pepper..
Serve as side dish or on top of hot boiled rice.

Sweet potato and tuna in Chinese Cabbage Wraps


(FYI: In my Beijing trip, I learned that this is a lucky cabbage
for the Chinese and they make jade and gold sculptures of this) 

Two heads of Chinese Cabbage

3 medium pieces sweet potatoes or potatoes
1 can tuna (solid in water)
salt and pepper to taste

Some toothpicks

How to:
Prepare the Chinese Cabbage by remove 1/4 of an inch from the ends. Separate and wash each leaf. Save the smaller leaves for other recipes. Can yield 12 pieces for each head.
Boil the sweet potatoes. Peel and mash.
Put the mashed potatoes in a bowl, add the tuna (include the water). Season to taste.
Form the mixture into balls.
Since we just love cabbages, I use the whole leaf to cover the ball of potato and tuna. You may opted to cut them into half. Secure the wraps with toothpicks.
Steam for five minutes. Remove the toothpicks and serve as appetizer or side dish.

For dipping sauce,
I used dalanghita. Any citrus will do.
Fish Sauce
2 pieces long chili (jalapeno)
See my previous post of Nouc Cham, a popular vietnamese dipping sauce.

(FYI: In my Beijing trip, I learned that this is a lucky cabbage
for the Chinese and they make jade and gold sculptures of this) 

This cabbage is a luck!!!