Lumpia

Lumpia

      My sister bought lumpia for our dish today. Lumpia is one of the healthy Filipino foods. And that’s because its major ingredients are vegetables. Making this is so simple, here are the ingredients:

            Carrots

            Sprouted monggo

            Cabbage

            Sayote

            Onion

            Garlic

            Ground pork

            Lumpia wrapper

            Black pepper

            Salt

            Cook pork for 5 minutes until it is pink. Add carrots, cabbages, sprouted, and sayote then season with pepper and salt. After that, remove it from heat and set aside until cool enough to handle. If it’s already cool you can now wrap it in a lumpia wrapper. Then fry the rolls in 1 to 2 minutes until all sides are golden brown.

Oatmeal Champurado

        Start your day with a healthy breakfast. 

            Eating oatmeal champurado was a perfect way to start this day. It is a nutritious food for oatmeal is a good source of protein and other vitamins including zinc and iron. Plus I used tablea which is good for my heart.

Bopis or Kandingga

       Bopis is well-known as a delicious dish here in Bicol. It is also another popular turo-turo dish.  It is made up of diced pork or beef lungs, spleen and hearth. Some say that cooking this is a bit difficult because you have to make it sure that you remove the pig innards smell. Cooking this dish is a little bit tricky, it has to be done right to rid of that pig innards smell.

Ingredients:

            Pork bopis set, (lungs, spleen and hearth)

            Labanos (sliced in cubes)

            Carrot (sliced in cubes)

            Bell pepper,

            Black pepper

            Garlic

            Onion

            Siling labuyo

            Vinegar

            Salt

            I just search on the internet how to cook it since I don’t know how. Here are the procedures: Wash bopis set thoroughly and drain. Put the whole bopis set in big casserole and add enough water to cover, bring to a boil and simmer for 20-25 minutes. Remove from casserole and drain, let it cool down. Finely dice bopis set and keep aside. sauté garlic and onion in a big wok. Add in diced bopis and stir cook for 3-5 minutes or until it start to sizzle. Add in vinegar and cook for 2-3 minutes now add patis and black pepper, stir cook for another 2-3 minutes. Add in 3 cups of water and simmer for 3-5 minutes now add in carrots, labanos, and siling labuyo, simmer for another 3-5 minutes or until most of the liquid has evaporated. Correct saltines if required. Add in bell pepper and cook for a minute or two. Serve with rice.

            Kandingga or bopis is a dish you shouldn’t miss if you’re here in Bicol.

Sapin-Sapin

      Eating kakanin was one of the foods I enjoyed. I think I’ve tasted all kinds of kakanin like bibingka, ibos, puto bungbong, iraid, linanggang etc. except for this one—sapin-sapin.

            Sapin-sapin is a colorful kakanin which is made up of malagkit rice. I admit that it is an attractive food that’s why I don’t know why until now I didn’t taste even one. But I’m looking forward to taste it.

Pork Blood Stew

      Pork blood Stew or dinuguan is a well-known Filipino dish. Delicious for many but to some it’s a forbidden food (for its main ingredients are blood—religious thing).  

 

            Anyway, when we say dinuguan the first think that came in our mind is its pair—puto. So who doesn’t know this pair? I think, none. But is there also a person who doesn’t tasted dinuguan with puto? Like me? Yes, I didn’t try it yet. And I don’t know why.

            I like eating dinuguan especially if it is well cooked. Yummy! By the way, here are the ingredients in case you want to cook it: pork (diced), pork liver (diced), garlic, onion, laurel leaves, vinegar, patis, pig blood, green pepper, sugar salt, black pepper.

            Simmer pork for 30 minutes. Keep stock. Then in another cxasserole, sauté garlic, onion for a minute. Add in pork, pork liver, laurel, patis, salt, pepper and sauté again for another 5 minutes. Put vinegar and let it boil without stirring. Simmer it uncovered until most of the liquid evaporated. Add it now in stock; simmer again for another 5 minutes. After that add in blood, sugar and long peppers and cook for another 10 minutes. Stir it occasionally.   

Sinagol

            There are no wild animals in the kitchen.

            Shark is the main ingredients of this dish but there are also some alternatives if it is not available like tambakol or the small tuna, galunggong, tanguigue or blue.

            Sinagol was the dish I cooked today. Whenever I eat this I feel like I’m home—in Masbate. It was the dish I learned from my grandmother. I tell you it’s delicious and healthy as well. 

Ingredients:

Shark meat (shredded)

Ginger

Malunggay leaves

Sangid

Salt

Chili pepper

            You must boil first the shark or ray in water for about 5 minutes. Then peel off the scales and shred the meat. Set aside. Now, boil your coconut milk, add some ginger, onions, stirring constantly. Add the shark/ray and some vinegar. Then when the fish is cooked, add chopped chili pepper and sangid cook a minute or two more before adding the malunggay leaves.

            If in Masbate we called this dish a Sinagol, here in Legazpi they called it pasa-pasa or kinunot na pating. Different names but the same taste. Try Sinagol for it is a delicious and healthy dish. Tunay na maipagmamalaki ng mga Bikolano.

Nostalgic Chicken Menudo

            Chicken Menudo was the dish I cooked for our lunch. This was also the dish I cooked for someone who was once been part of my life that’s why this is so memorable to me. And that’s the first time I cooked for someone except for my family (of course). 

Here are the ingredients:

            Chicken (Breast)

            Potatoes

            Carrots

            Onion

            Garlic

            Salt

            Laurel Leaves

            Tomato sauce

            Grated cheese

            Clean the chicken then cut it into your prefer size. Set aside. Peel the carrots and potatoes and slice into cubes. Sautee garlic, onion and chicken; add an amount of water then tomato sauce simmer until the chicken is tender. Then put the carrots and potatoes; season to taste and simmer it again for other minutes until the vegetables are cooked. And lastly, put your grated cheese. Serve it hot.      

     

            Share it with your family or to someone special. And I assure you it feels good and overwhelming when you share foods that you know you exert effort in preparing it.