Showing posts with label Food files. Show all posts
Showing posts with label Food files. Show all posts

Saturday, May 2, 2015

Recyclable Recipe #2 - Fried Fish and Fish Spring Rolls

Hello budget-friendly moms and dads! Today, I am giving you another recyclable recipe. 

Are you looking for an innovative recipe to recycle left over fried fish? I have been making Fish Spring Rolls ("Lumpia") out of our left over fried fish. It is very easy to make. The staple recipe is that of Lumpiang Shanghai or Pork and Beef Spring Rolls. I only substitute the meat with flaked left over fried fish. Another ingredient I add is one egg and half a cup of bread crumbs to make the mixture moist.

Here is an easy to follow recipe:

1/2 kilo (1.1 pounds) de-boned and flaked fish
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 medium carrot, grated
1 teaspoon freshly ground black pepper
1/2 teaspoon salt (the left over fried fish has enough salt in it)
1 tablespoon brown sugar
1 egg (beaten)
a few sprigs of cilantro, finely chopped (optional)
1/2 cup bread crumbs (or 1/4 cup all purpose flour)
1 1/2 scallions finely chopped
Spring roll wrappers (Rice paper)
Oil for frying

1. Mix first 11 ingredients together. Set aside for half an hour to ensure the flavors have blended together. Meanwhile, heat some oil in a wok, or deep fryer. 
2. While waiting for the oil to heat up, prepare the fish spring rolls. Lay the spring roll wrapper on a flat surface.
3. Scoop two tablespoons of the mixture and spread it on the wrapper, making a long low mound across the diameter of the wrapper.
4. Fold the ends of the wrapper and roll. 
5. With a sharp knife, cut the roll into two or three pieces.
6. Deep fry the rolls in hot oil until golden brown.
7. Drain on paper towels.

Dipping sauce of your choice may be served together with the fish spring rolls. My family loves this with honey-mayo-mustard dip. Fish spring rolls also tastes great with good old tomato ketchup, sweet chili sauce, garlic-mayo, sweet and sour sauce, blue cheese dip or ranch dip. Your choice! 

Happy cooking!

Friday, April 24, 2015

Recyclable Recipe #1: Pork Adobo and Adobo Flakes

As most of you know, I am a very busy working mom. All my children are young adults, and yet, despite their age, I am still the one responsible preparing meals for the family. I have to mind the budget, and we opt for delicious, nutritious and easy to prepare dishes. One of the things I do to stretch the family's food budget is to make sure that the dishes I make can be "recycled" into another dish a day or two after.

I will be writing about our favorite "Recyclable Dishes" and point you to where you can get easy to follow recipes for them. For today, I want to introduce you to Pork Adobo (Adobong Baboy) and its recycled variant, Adobo Flakes.

Filipino food is truly comfort food. One of our family's favorites is Pork Adobo. It is what we call "emergency food," because it is so easy to make and the ingredients are always available in the kitchen. Pork Adobo is made of chunks of pork sauteed with lots of garlic and a medium sized onion. Soy sauce is added, together with black peppercorns and bay leaf. A cup or two of water is added and the pork is simmered until tender. There are many variations of pork adobo, depending on the region where it is prepared. Some substitute soy sauce for salt and then add tumeric (Adobo sa Dilaw), others cook it with coconut milk (Adobo sa Gata), some even add chili peppers for that nice "kick." My family prefers the standard garlicky pork adobo. You may view the complete recipe here.

Photo courtesy of
If there would be left-overs, which I really doubt, the budget conscious me would create another popular dish called "Adobo Flakes." This is done simply by flaking the left over pork adobo, browning some finely chopped garlic in a pan and then frying the pork flakes until they are crunchy. This makes a nice sandwich filling which my sons can take with them to school. It can also be a yummy topping over fried rice, served with scrambled/fried egg and a side salad.


I would strongly suggest you try out these recipes. It not only helps stretch your budget, it is definitely a dish your family would enjoy. Watch out for the next recyclable recipe!

Have a happy weekend everyone!

Sunday, March 29, 2015

Jumping for Dumplings

Dumplings are a great meat and shrimp dish and can be easily prepared at home. It is a traditional food for the Chinese, however, there have been many variations in the recipe, depending on where in Asia they are prepared.
In the Philippines, dumplings are locally called "Siomai." It is made of ground pork, shrimp, onions, garlic, and grated carrots and seasoned with salt and freshly ground pepper. Some homemakers add finely chopped winter onions or leeks in the mix. A small portion of the mix is wrapped in a small thin dough and steamed until cooked. It is served with a dipping sauce made with a mixture of soy sauce, sesame oil, lemon (or kumquats) and chili paste.
Below is a recipe of this very delicious and filling dish which can be served with hot, steamed rice or just enjoyed as it is. Approximate yield is 25 medium sized dumplings.
Meat mixture Ingredients:
1 pound lean ground pork
1/2 pound shrimps (shelled, washed and finely chopped)
1 large onion, finely chopped
1 medium carrot, grated
3 cloves garlic, finely chopped
1 egg
1/4 cup bread crumbs
1/2 teaspoon salt
dash of freshly ground pepper
Mix together above ingredients in a bowl. Set aside.
Dumpling wrappers can be purchased from the supermarket or Asian specialty stores, however, if unavailable, you can prepare your own by following this simple recipe:
Dumpling wrapper Ingredients:
1 1/2 cups all purpose flour
1 egg
1 tablespoon vegetable oil
1/4 cup water
1/4 teaspoon salt
Beat the egg and mix with the flour. Blend until mixture is free of lumps. In a pan, combine water, salt and oil and bring to a boil. Pour in the flour and egg mixture and remove from heat. Beat until the mixture forms a ball. Divide the dough into 1 inch balls and roll on a floured board until it gets to be paper thin. Set aside.
Now you are ready to make your dumplings.
Get a tablespoonful of the meat and shrimp mixture and place it on the center of the dumpling wrapper or dough. Gather the sides together and lightly pinch the top to seal. Arrange them in a steamer, leaving 1/4 inch between each dumpling and cook for 20 minutes.
While waiting for the dumplings to be done, prepare the dipping sauce by following this simple procedure - Mix 1/4 cup soy sauce, a little lemon juice, 1/4 teaspoon chili paste and 2 tablespoons sesame oil.
When the dumplings are done, arrange in a platter, serve hot and enjoy!
Worried about what to do with leftovers? If there are any left (which I doubt), you can deep fry them for a crunchy treat or drop them in hot noodle soup for a hearty meal on a cold night.
Tips on using a steamer:
1. If you have not purchased a steamer yet, choose one that has multiple tiers and made of transparent plastic. This would enable you to watch what you are cooking without having to open the lid. A multiple tier steamer can also help you save on electricity by cooking several batches or different kinds of food and vegetables at the same time.
2. Ensure that you have enough water in the base to allow your food to cook thoroughly.
3. Avoid frequent opening of the top cover. Doing so would make the heat escape, therefore prolonging the cooking time.
4. Practice caution when opening the top lid once the food is cooked. Hot steam may cause burns.

Disclosure: This post contains affiliate links provided by Postpresso.

Monday, June 2, 2014

Tasty Treats For A Cause

Have you ever wondered how treats, snacks and chocolate from another country taste like? Did you ever come across these goodies in a grocery store but did you were not sure if you'd be satisfied with the taste? Are you willing to spend thousands of dollars just to go abroad to sample these treats?

Its time to put an end to your worries and satisfy your cravings. At Taste For Sweets, you will get your own box of curated snacks and treats from around the world delivered to your doorstep monthly. The company has a team of travelers and food enthusiasts that put these snacks together and assure the recipient of discovering new and pleasant tastes from countries you wish you could visit. It is a whole new experience for your palate to enjoy and for your family and friends as well.

Subscription for your monthly box of treats is $16, which is not bad, considering the price you'd if you'd buy these snacks per piece. Taste For Sweets also offers gift boxes that you can purchase to send to family and friends on special occasions. Whichever you choose, shipping is always free.

By purchasing a box from Taste For Sweets, you are also helping them help others in need. Every box or item purchased equates to a donation made to several non-profit organizations that are currently working to provide communities in South Asia, Africa and Central America access to safe, clean water. Think about it. While you're enjoying your snacks, you are helping someone to have safe and clean water.

Here is a bonus for you. I am giving you promo codes to avail of a big 25% discount when you sign up. (Please use all caps when typing in the promo code)

(Receive 25% OFF when signing up for the monthly subscription plans)

(Receive 25% OFF when placing an order for one of the gift box options)

Come on and start your journey of discovering wonderful, tasty treats from around the globe. Just click on the Taste for Sweets banner on the upper right side of your screen to sign up and don't forget to type in the promo code! 

Sunday, August 18, 2013

Apartment Farming

Last June 12, 2013, I thought of something worthwhile to do to celebrate Independence Day. 

I remembered the Taiwanese. All the time I was living in that country, rarely did I see ornamental plants around their homes. Instead of flowers and decorative plants, they instead grew vegetables in large clay pots! A small flower box is converted into a herb and vegetable garden. City farming provides them two things - something for their old folks to do to keep them nimble and busy, and of course, food on the table when times are hard.

Adapting this Taiwanese trait, I started my own little vegetable garden. I bought plant pots, high grade garden soil and vegetable seeds. I set up the pots outside our apartment window and hoped that they would survive the heat and humidity of the city.

Two months after, my cherry tomatoes are starting to bear fruit!  My okra plant has little buds, my bell pepper seedlings are getting big and strong. I also have chili pepper seedlings waiting to be replanted in larger pots. 

Next project - my very own herb planter. Sweet basil, cilantro, parsley and thyme (or rosemary)... you are going to be my next babies. :)

Now who says farming is only for farmers?

My Cherry Tomato plant - Baby # 1

My Cherry Tomato Plant - Baby # 2

My Cherry Tomato Plant - Baby # 2 (Another view)

My Cherry Tomato Plant - Baby # 3

My Dwarf Okra - Baby # 4
My Chili Pepper Plant - Baby # 5

My Bell Pepper Plant - Baby # 6

Tuesday, August 13, 2013

Dynamite - my version of a tasty Filipino treat

Dynamite is a Filipino treat commonly served as bar chow, but can also be served as a snack or part of the main meal.

I love cooking this for my family because we all love its spicy kick. I am sharing my own personal version of the recipe.

You will need:
  • 400 grams ground lean pork
  • 20 pieces finger chili
  • 1 medium carrot, grated
  • 1 large onion, finely chopped
  • 1 whole head of garlic, finely chopped
  • a few sprigs of coriander (kinchay), finely chopped
  • 2 eggs
  • bread crumbs
  • salt and pepper to taste
  • rice paper 20 pieces (large)
  • cheese
  • oil for frying
  • Make the filling by mixing together the pork, carrots, onions, garlic and coriander. Break 2 eggs over it and add the bread crumbs to act as a binder. Add salt and pepper to taste. Mix well until the mix is thoroughly blended. Set aside.

  • Prepare the finger chilies. Make a cut along the whole length and remove the seeds. Wash thoroughly and set aside.

  • Prepare the cheese by slicing it into 2 inch sticks.
  • To assemble:
    • Place one piece rice paper on a large plate.
    • Put one finger chili. Stuff it with a cheese stick and one heaping tablespoon of the meat mixture.
    • Fold up the edges and roll.

  • Deep fry in enough oil until golden brown
  • Drain excess oil on paper towels 

Serve with Honey-Mustard dipping sauce.

To make the dipping sauce:
  • Mix 2 parts mayonnaise, 2 parts honey and 1 part mustard. Add finely chopped garlic (optional). Chill for a few minutes.

My yummy Dynamite. Enjoy!!!