Because I am a vegetable lover, Pakbet is one of my favorite Filipino dishes. Pakbet is a popular Ilocano dish. The word is the contracted form of the Ilocano word pinakebbet, meaning "shrunk" or "shriveled". (source) I like it more with bagnet, a deep-fried crunchy pork of Ilocos. But if bagnet is not available, I make my own crunchy pork.
Ingredients:
¼ kg. pork with fat
¼ of small squash (peeled and sliced thinly)
5 pcs. okra (cut crosswise)
5 native bitter melons (cut into quarters)
5 native eggplants (cut to quarters)
6 pcs. string beans (cut into 2 inches long)
2 pcs. tomatoes (sliced thinly)
3 cloves garlic (minced)
1 medium onion (sliced thinly)
small piece of ginger (sliced thinly)
2 tbsps. shrimp paste
cooking oil
3/4 cup water
Procedure:
In pan heat oil then fry the pork until crunchy. Remove pork then set aside. On the same pan, saute onion, garlic and ginger until golden brown. Add tomatoes. Add shrimp paste. Then add in all the vegetables and water. Cook until the vegetables are done, careful not to overcook. Add salt and pepper to taste. Add crunchy pork on top.
I was so busy posting and blog hopping yesterday so I had no time to cook. I just opened a canned good, Herring fillets with vegetables garnish in fine spicy sauce from Germany. This is a pasalubong from my BIL.
This Herring fillet in can tastes good. Unlike the local sardines, this one has real veggies and its sweet taste makes it distinctive. Hope my BIL would give us more when he gets home, lol!
What is Herring fish by the way? Herring has been a staple food source since 3000 B.C. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled, or cured by other techniques. The fish was sometimes known as "two-eyed steak". Pickled herring is a delicacy in Europe, and has become a part of Baltic, Scandinavian, German, Eastern Slavic and Jewish cuisine. Herring are very high in the long-chain Omega-3 fatty acids EPA and DHA. They are also source of vitamin D. (source)
Lumpia or spring rolls are of Chinese origin. The term lumpia derives from lunpia in the Hokkien language. It became popular here in the Philippines when the Chinese settled here and it became one of traditional Filipino dishes. It can be served as fresh or fried.
A very thin pastry is stuffed with mixed vegetables, ground meat and spices. Sometimes a lettuce leaf is used to enfold the filling mixture in case the lumpia is not fried. But have you tried fried fish spring rolls? If not, here’s the recipe.
A very thin pastry is stuffed with mixed vegetables, ground meat and spices. Sometimes a lettuce leaf is used to enfold the filling mixture in case the lumpia is not fried. But have you tried fried fish spring rolls? If not, here’s the recipe.
Ingredients:
1kg fresh mackerel (galunggong, alumahan)
1 medium sized carrot (minced)
1 medium sized turnip (minced)
2 stalks celery (minced)
5 cloves garlic (minced)
2 onions (minced)
3 eggs (beaten)
½ tsp ground pepper
2 sachets powder seasoning of your choice
dash of salt
20pcs lumpia wrapper
cooking oil
1kg fresh mackerel (galunggong, alumahan)
1 medium sized carrot (minced)
1 medium sized turnip (minced)
2 stalks celery (minced)
5 cloves garlic (minced)
2 onions (minced)
3 eggs (beaten)
½ tsp ground pepper
2 sachets powder seasoning of your choice
dash of salt
20pcs lumpia wrapper
cooking oil
Procedure:
Steam fish, let cool, debone and shred into flakes. Mix in all remaining ingredients except for the lumpia wrapper and cooking oil. Place a spoonful of the mixture on lumpia wrapper. Roll the wrapper over the mixture (fold both ends). Seal edges with egg white or water. Heat the cooking in a pan. Deep fry the spring rolls until golden brown. Serve hot and crispy with your preferred dip (sweet chili sauce/ketchup/vinegar/mayonnaise).
Steam fish, let cool, debone and shred into flakes. Mix in all remaining ingredients except for the lumpia wrapper and cooking oil. Place a spoonful of the mixture on lumpia wrapper. Roll the wrapper over the mixture (fold both ends). Seal edges with egg white or water. Heat the cooking in a pan. Deep fry the spring rolls until golden brown. Serve hot and crispy with your preferred dip (sweet chili sauce/ketchup/vinegar/mayonnaise).
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Blog Fusion
Milestones
Worths Road
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Women Talk & Shopping
Sissy's Pastime
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Join My Stroll
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Attalife
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ferry'zWILL
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Oops, it is not a fast food fried chicken. It is my very own home-made fried chicken. Thanks to Del Monte fried chicken mixes. The package includes marinade, batter, breading and gravy in individual sachets. It is the very first product that gives you everything you need to make your favorite fried chicken. I am one of those Moms who love this product very much. My daughter RJ is a big fan of fast food-style fried chicken but there are times I am so lazy to eat out. Now, I can cook RJ's favorite fried chicken at home.
Try this product and you will surely love it.
Super Bowl Dimsum Combination Platter
P260.00 ($6)
Fried Crispy Chicken
Siomai
Roast Pork Asado
Fried Wanton
Hakao
Jellyfish with Century Egg
Super Bowl is a restaurant that is serving Asian, mainly Chinese cuisine, with a western ambience and service. It is like eating delicious authentic Chinese dishes in a western restaurant complete with warm and personal service. Their dimsum combination platter is fulfilling yet very affordable.
