Lhen site has the freshest food in town!
 | About UsDelicious, healthy, affordable and fresh food for you and your family. That's what's on our menu – and we are glad you've stopped by for a little taste. FoodWe offer you and your family a "meryenda" that makes you proud and love Pinoy foods in the Philippines. Take a look and contact us for more information. |
Lumpiang Togue (Beansprouts Spring Rolls) Recipe has the flavouring of sugar and sesame oil at the end. It gives a nice sweet-savoury finish. To make this fully vegetarian, substitute the meat with mushrooms. The combination vegetables here can be varied as well according to your taste.
You can also replace Togue with shredded cabbage.
Lumpiang Togue Ingredients: |
- 1/2 cup minced pork or chicken or beef (optional)*
- 1 tsp cornstarch
- 1 tsp cooking wine
- 1/4 tsp salt
- 4 cups togue (beansprouts) [about 400 gm]
- 1 stalk celery – shredded
- 1 medium carrot – finely julienned
- 8 big egg roll wrappers (about 9 inch x 9 inch)
- 2 Tbsp oil
Seasoning:
- 1 Tbsp sugar
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tsp sesame oil
Flour Paste:
- 1 Tbsp flour
- 1 Tbsp water
Dip:
- 2 Tbsp vinegar
- 2 Tbsp soy sauce
- 1 garlic clove – smashed
Lumpiang Togue Cooking Instructions: |
Mix all seasoning, flour paste and dip ingredients separately. Set aside.
In a bowl, mix the cooking wine, salt, and cornstarch. Stir until salt is dissolved. Add the meat into it and mix to combine.
In a wok, heat the oil. Tip in the meat mixture and cook until meat changes color – about 3 minutes. Making sure to mash it from time to time to separate the meat.
Turn heat to high and add in all the vegetables. Stir fry for 2 minutes.
Remove from heat and transfer to a colander.
Mix in the seasoning. Leave to drain in the colander for several hours or until completely cool and fully drained.
Place the egg roll wrappers on a clean working surface. Put about 3 Tablespoonful of the vegetable mixture on the wrapper. Fold and roll like an envelope.
Seal with the flour paste.
Deep fry for a few minutes or until golden brown. Drain vertically on a small colander or sieve or on paper towels. Serve warm with the dip.
Note: You may replace the meat with shredded mushrooms or omit it altogether. The vegetables can be varied as well according to your taste as long as you keep the volume/amount the same.
Philosophy
Our food is all made with natural, fresh ingredients that we source locally.
Love our native delicacies because "Its more fun in the Philippines!".
We Filipinos Love Our Native Desserts
The Philippines is not only known for its beautiful scenery and friendly people, it is also known for its delicious food. Among these foods are what we call the “kakanins”, native delicacies that are served as desserts. No party or celebration is complete without these Filipino desserts (we are known for our sweet tooth, too). What’s more interesting about them is that they (or their ingredients) tend to vary by region or by place. Another interesting fact is that a lot of Filipinos who are classified as "senior citizens" know how to make these desserts as they have already become part of the Philippine traditions.
Featured below are some of these “kakanins” that are always a hit to Filipinos within and outside of the Philippines. Just a caveat, I don't really know how to make any of these but I love to learn. I love it more if I'm the one eating them LOL. =) Enjoy the hub!
Puto – these are rice cakes that are made from rice flour, evaporated milk (or coconut milk) and sugar (among others). They come in various colors (see picture). They can even come in bite-sizes or they can just fill up a whole plate. Puto is best served with hot chocolate or dinuguan (as a replacement for rice). It is best eaten freshly baked and right out of the steamer.
Kutsinta – A brown rice cake, the kutsinta can go hand-in-hand with puto or they can be eaten all on their own (with freshly shaved coconut). They are also made from rice flour.
Bibingka – Another rice cake, this time made from malagkit rice (glutinous rice), coconut milk and brown sugar. Some variations of this will include bibingkang galapong (made from rice flour, coconut milk, baking powder and margarine), bibingka cassava (made from cassava, coconut milk and cream and margarine) and pineapple cassava bibingka.
Suman – Another steamed rice cake, this time, wrapped mummy-like in leaves before they are cooked. This can be served with sugar, grated coconut or “latik” – milk solids from coconut that are formed when fresh coconut milk is boiled.
Palitaw – Made also from glutinous rice and sugar, these are also cooked with sesame seeds and topped with grated coconut. They’re very soft and easy to chew and are best served cold.
Sapin-Sapin (“layers”)– A native colorful layered dessert, made from coconut milk, corn kernels, sugar, gelatin, whipped cream, ube (yam) powder and grated coconut.
Pastillas de leche (milk candies) – this is a milk-based pastry that comes in bite-sized pieces (great for snacking while you’re traveling). It is literally made for those with a sweet-tooth because it is made from granulated white sugar and condensed milk. When cooked, it is formed into balls or logs and wrapped with cellophane paper.
Maja Blanca – Otherwise known as coconut cake, this is another all-time favorite Filipino dessert. It is made from coconut milk, sugar, cornstarch and/or corn kernels.
There are lots of Filipino desserts or delicacies out there. They can be very sweet and they are always favorites for the young and old alike. A lot of them show the Spanish influence in my country (as evidenced by their Spanish names). But one thing is for sure, we, Filipinos, love our desserts. In fact, wherever you go in the Philippines, you will surely encounter these kakanins. So if and when you decide to visit my wonderful country, be sure to try out our native desserts. You’ll surely love them!
Brgy. Bucao, Manaoag, Pangasinan |
no 1 else come close to u.mp3
