Vegetable Rolls-Food

During our early days as a couple, my husband and I were able to invent a dish of 7 vegetables sautéed together with onions and garlic and seasoned with oyster sauce.
Starting from that dish, the recipe revolved to adding more ingredients, making it a dish of more than 7 veggies. Then, he suggested that we use it as a filling to our lumpia.
It did great! Then revisions came, the amount of kinds of veggies reduced but the same taste is achieved.

Receipe

1/4 cup of each:

Mushrooms
Baby corn
Brocolli
Cauliflower
Bean sprouts
Carrots
Green beans
Pork, cut into bits
Potatoes
½ cup oyster sauce
½ cup onions, sliced
4 tablespoons garlic, minced
2 tablespoons oil
Salt and pepper

Lumpia wrapper
1 cup oil for deep frying

Sauce:

½ cup onions
½ cup garlic
1 cup soy sauce
1 cup vinegar
Chillies, fresh, cut into strips.
Salt
Pepper
Brown sugar

Heat 2 tablespoons of oil. Saute garlic and onions, add the pork (or chicken), and the veggies.
Pour oyster sauce. Mix . Season to taste.

Lay down one piece of lumpia wrapper, place 1 tablespoon of the mixture. Wrap securely.
Deep fry. Drain the fried lumpia of oil by using paper towels.

For the sauce, mix all ingredients. Season to taste.

Tinolang Manok- Food

I saw one whole chicken in the freezer one day. We usually buy cut up pieces of chicken so as to make menu planning easier for the rest of the week. So I was surprised that I saw a whole chicken in the freezer. I was never brave enough to buy a whole chicken unless it will be used to make a stuffed whole chicken, which, as far as I could remember was one of my failed attempts, ending up cutting the whole chicken into pieces.

I learned that my husband bought the whole chicken and decided to make 2 dishes, “tinolang manok” and “ginataang adobong manok”. Well, I told him, since he bought it, it is his responsibility. Yup, you are right, he did spent quite a time with the chicken. Fortunately, after going through a chicken butchery course all by himself, he successfully cut up pieces of chicken for his two dishes. Since he was playing the “executive chef”, I have to make ado with the role of a “commis”. I sliced up strips of ginger and garlic. I cut up the green papaya as well. Result: yummy dish!

Recipe:

250 grams chicken, cut into pieces (recommend the bony parts of the chicken with some breast parts so as to maximized the flavor of the dish)
4 tablespoons ginger, cut into strips
4 tablespoons garlic, cut into strips
250 grams green papaya, cut into small pieces
2 tablespoons oil
3 tablespoon fish sauce
Water

Saute ginger in hot oil till lightly browned. Add garlic and continue sauteeeing till lightly brown. Add the fish sauce and chicken. Make sure that the chicken gets cooked by looking into it, no pink blood. Add the papaya slices and pour water just enough to cover the ingredients. Let it simmer for 10 minutes. Serve hot.

Palitaw- Food

My husband was rummaging through our pantry when he saw this opened pack of glutinous flour that we have used when we once made “ginataang bilo-bilo”.
Then he asked me if we can make “palitaw” for the rest of the flour. Palitaw is made by mixing water with the glutinous flour to make a thick dough, formed into balls. Each ball of dough is flattened and dropped into a deep pan of boiling water. After 30 seconds, the flattened dough then surfaces, thus the term, “palitaw”. The palitaw is rolled into a plate of freshly shredded coconut and sprinkled with white sugar and toasted sesame seeds.

Recipe:

2 cups glutinous flour
1 cup water
1 cup shredded coconut
1 cp sugar
1 cup toasted sesame seeds
1 deep pan filled with boiling water

Mix flour with water to form a thick dough. Form balls and flatten each ball. Drop into the boiling water. Wait till the dough surfaces. Use a slotted spoon to get the palitaw.
Roll the palitaw in a plate of shredded coconut and sprinkle with sugar and toasted sesame seeds before serving.