Wednesday, October 22, 2014

Fried Spring Rolls with Stuffed Veggies

I'm back to cooking now guys. It feels like ages have been gone since I posted a recipe in here. My schedule has been really flat out. I was working non stop the whole month of September. Did I tell you I was in Sydney? It was a beautiful city. Australia is such a nice country. The exeperience we had there is truly one of the most unforgettable ones and something I will forever look back to keep me smiling.

...and if you want to know about the food experience I had there, well not much. Aside from the fish and chips, and kangaroo steak, my food trip was at minimum. And I must say, a huge part of me was screaming for Asian food. That's right. I can't believe that my Asian taste buds penetrateed me more than I expected. It was surprising how I excited I'll be whenever we stop by at any Asian restaurant considering we are in OZ. I really thought I would be estatic to try Aussie food, but there are just really a lot of Asian restaurants out there that you wouldn't be able to help yourself and buy in.

So because I really miss this food, (and this is also one of my favorite snacks), in the Philippines we call it "Lumpiang Gulay" which is Fried Spring Rolls with Stuffed Veggies.  This is an all time favorite recipe I hope I was able to prepare and serve when we were in Sydney.

Fried Spring Rolls with Stuffed Veggies


Spring roll egg wrapper
Small Beans
Celery stick
Chopped Basil leaves
Ground pork
Salt & Pepper
Fish sauce


1. Chop the carrots, beans and choyote in strips, and the celery stick in cubelets
2. Chop the onions, and mince the garlic
3. Fry the the ground pork in hot pan with olive oil
4. Add the onions and garlic
5. Add all the vegetables
6. Add one teasespoon of fish sauce
7. Sautee your veggies and cook in medium fire
8. Add salt and pepper to taste
9. When the veggies are warm and cooked, set  aside in a bowl to prepare for stuffing
10. Stuff the egg wrapper with veggies, roll it and dab with water to seal
11. Fry your vegetable spring rolls and cook until golden brown
12. Best dipping sauce is Vinegar with salt pepper and minced garlic

Thursday, August 21, 2014

Potato Balls stuffed with Chicken and Cheese

I have been dying to try the stuffed recipe, so I thought I bring a little fun in my food blog. I am so excited about this concept of stuffing chicken and cheese inside a potato ball. What do you think? Have you tried it?

This is the first time I've used potato. Well, I'm addicted to fries, but mashing it from scratch and using it as the base dough is a new experiment.
So I can only hope for luck.

Potota Balls stuffed with Chicken and Cheese


3 Pieces of Potatoes
Thinly sliced chicken breast
Salt & Pepper
Cheddar Cheese
Bread crumbs

1. Boil the 3 unpeeled potatoes
2. Boil the chicken breast
3. When the potatoes are soft and cooked, mash them (add salt and pepper)
4. Slice the chicken breast thinly (like shreds)
5. Grate the cheddar cheese
6. Mold the mashed potatoes in your palms to make small balls and stuff it with 
thinly sliced chicken and grated cheese
7. Crack the egg, and separate the white from the yolk
8. Coat the potato ball with egg white to have sticky layering, 
then roll it in the bread crumbs
9. Fry these babies until golden brown

So I got lucky, when I found the Gravy!
Thank God for the Gravy! These babies tasted excellent!

Wednesday, August 6, 2014

Chicken Bringhe (Filipino Paella)

Nothing random, I thought. But when I saw this ad on TV the other night, showing how a native Kapampangan "Chicken Bringhe" is cooked, I got inspired. "Bringhe" is a sweet and salty sticky rice dish that is very close to my heart. I grew up eating it every Christmas in my Grandmother's house. It is one of her best dishes. And I am so proud to be able to cook it and share it in my blog.

It's a bit challenging to cook Bringhe, you have to have a nice strong right or left arm ready. I mean, for the stirring of the sticky rice, as it takes a great amount of strength and patience. I have to admit, it was something I didn't expect I could pull through. There was a moment of doubt in me when I couldn't figure how many minutes  the sticky rice will be cooked. It gets shaky, but when I found the patience to wait, I felt relieved.

Chicken Bringhe (Filipino Paella)

4 tablespoons sesame oil 
minced garlic 
chopped onions 
1/2 kilo chicken, chopped 
Salt and pepper to taste 
1 teaspoon turmeric powder 
3 cups glutinous rice/sticky 
4 cups coconut cream (kakang gata) 
1 medium size red bell pepper
2 heaping tablespoons raisins (optional)
2 eggs 

1. Boil the chicken in water with salt and pepper 
2. In a frying pan, heat oil and saute garlic annd onions
3. Season with salt, red bell pepper
4. Add the chicken (without the stock) 
4. Pour in chicken stock and coconut cream 
5. Add glutinous rice and continue sautéing.
6. Allow to simmer over low heat and stir continuously to thicken.
7. When rice is cooked, let pan sit over low heat for one to two minutes to 
make brown crust forms at the bottom of the pan.
9. Flip into a large serving platter.
10. Put eggs on the top before serving.

Follow my blog with Bloglovin