GRANDMA NENA'S LUMPIA AND PANCIT
This is my grandma's lumpia and pancit that she has been making since before the family moved to the U.S. when my dad was a child. This is very popular with both family and friends. As soon as my friends in high school discovered my grandma was in town, my house became THE place for lunch! She serves her lumpia with a garlic and vinegar dipping sauce. It's very pungent, but oh so tasty. You can make a large batch of the lumpia and freeze it, so you can fry up some when ever you crave it! Spring roll wrappers are the best to use, they are thinner and lighter than egg roll wrappers.
Provided by LANIBIRD
Categories World Cuisine Recipes Asian Filipino
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Bring 2 quarts of water of water to a boil in a saucepan. Add chicken, and cook for 10 to 15 minutes, or until done. Reserve chicken stock, and allow chicken to cool. Cut chicken into small cubes.
- In a large skillet or wok, saute pork until evenly brown. Stir in chicken, cabbage, and carrots. Cook over medium heat until cabbage is tender. Remove from heat, and allow to cool slightly while you separate the wrappers.
- In small bowl, combine enough flour and water to make a paste about the consistency of glue. Spoon meat mixture into a thin line on each wrapper, and roll up, using a dab of the flour paste to seal the edge. Keep each lumpia thin; if you over fill them, the wrapper will tear. Save about 1/2 to 1/4 of the filling in the pot for the pancit.
- Heat large skillet with 1/2 to 1 inch of oil. Fry the lumpia one side at a time, until a nice golden brown. Drain, standing each piece upright, in a pot or bowl lined with paper towel.
- Return the remainder of the filling to the stove, and gently mix in the pancit noodles. Gradually add the chicken stock, and cook until noodles are tender.
- For the sauce: With a mortar and pestle or back of a spoon, crush the garlic, then mix into the vinegar. Serve in small bowls with spoons. The sauce can be used as a dip, or to spoon into the lumpia.
Nutrition Facts : Calories 348.9 calories, Carbohydrate 38.7 g, Cholesterol 44.6 mg, Fat 12 g, Fiber 5.7 g, Protein 21.9 g, SaturatedFat 2 g, Sodium 346 mg, Sugar 3.2 g
PANCIT
Make and share this Pancit recipe from Food.com.
Provided by Engelis
Categories Pork
Time 1h15m
Yield 15 , 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Boil pork chops for 30-45 minutes.
- Let pork chops cool and pull apart into bite size pieces. Remove the fat.
- Reserve broth.
- Soak rice noodles in cold water for 10-15 min until soft.
- Heat oil and saute onions and garlic until soft.
- Add celery and carrots continue stir frying for 2-3 minutes.
- Add cabbage and stir fry for about 5 minutes more.
- Add green beans and stir fry for 1-2 minutes.
- Add about 1/4 c broth and 1/4 c soy sauce and bring to a boil.
- Pull noodles apart with hands to make in closer to bite size pieces before draining.
- Add 1/4 c broth, if needed.
- Add noodles and mix together.
- Serve immediately.
LOLA ALMA'S WALNUT TARTS
Make and share this Lola Alma's Walnut Tarts recipe from Food.com.
Provided by skaj71
Categories Dessert
Time 50m
Yield 50 tarts
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- FOR CRUST: Mix first three ingredients. This can be refrigerated if you'd like to make ahead.
- Place dough into smallest cupcake containers. Make sure the crusts reach to the top.
- FOR FILLING: Mix remaining ingredients together.
- Place filling into the crust.
- Bake until golden brown, about 20 minutes.
Nutrition Facts : Calories 150.9, Fat 7.7, SaturatedFat 3.1, Cholesterol 20.8, Sodium 41.2, Carbohydrate 19.4, Fiber 0.5, Sugar 12.9, Protein 2.1
PANCIT PALABOK (PANCIT LUG-LUG)
Make and share this Pancit Palabok (Pancit Lug-Lug) recipe from Food.com.
Provided by Food.com
Categories Filipino
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the shrimp sauce:.
- Place the shrimp heads in a food processor and add enough water to come up to two-thirds the level of the shrimp. Blend until smooth. Strain the shrimp head mixture through a fine mesh strainer, using your hands to squeeze out all of the liquid, and then discard the solids. Return the strained liquid to the food processor. Add the shrimp bodies and puree into a smooth paste. Set aside.
- Heat a large wok or large deep skillet over medium-high heat until hot. Add the oil and saute the garlic, stirring often, until golden brown. Add the annatto seeds with some of their soaking liquid and the blended shrimp paste. Sprinkle in the salt. Simmer for 10 to 15 minutes, and then add more salt to taste.
- For the palabok:.
- Toast the flour in a saucepan until light chestnut in color. Whisk in the salt and 3 cups water until smooth. Saute the garlic in oil in a work or large skillet until golden brown. Do not overcook. Add the annatto to the flour mixture and then strain the garlic oil into the pan. Simmer over medium heat, stirring constantly, until thickened.
- For the noodles:.
- Cook the noodles in a pot of boiling water for 7 to 10 seconds. Drain.
- To assemble:.
- Divide the noodles among 4 to 6 plates. Spoon the palabok and shrimp sauce over the noodles. Garnish with chicharron, green onions and eggs. Serve with lemon wedges.
Nutrition Facts : Calories 1229.4, Fat 90.2, SaturatedFat 12.6, Cholesterol 472.3, Sodium 8340.3, Carbohydrate 61, Fiber 3.2, Sugar 1.8, Protein 47
AUTHENTIC FILIPINO PANCIT
This recipe was given to me by my boss and her friend (Emmy and Judy) who are Filipino. This is a basic chicken pancit that has a flavor that is unbeatable.
Provided by VLENKE
Categories World Cuisine Recipes Asian Filipino
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
- Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
- Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.
Nutrition Facts : Calories 390 calories, Carbohydrate 41.7 g, Cholesterol 47.3 mg, Fat 17.3 g, Fiber 4.2 g, Protein 16.6 g, SaturatedFat 3.6 g, Sodium 482.1 mg, Sugar 5.3 g
LOLA ALMA'S PANCIT
This takes some time to prepare the ingredients, but it is very simple to make! As a substitute, you can get the shredded coleslaw package to replace the cabbage & carrots in the recipe.
Provided by skaj71
Categories Filipino
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet, add 2 tbsp of olive oil and brown 6 cloves of garlic. Add onions and cook until clear.
- Add chinese sausage and chicken. Add pepper and salt to taste.
- Add chicken stock and soy sauce until the chicken is covered 3/4 of the way. Bring to a boil.
- Add remaining ingredients and simmer for 30 minutes.
- Toss in noodles until completely mixed.
- Optional: Add 1 tbsp of olive oil for color. Top with chopped green onions.
Nutrition Facts : Calories 695, Fat 26.6, SaturatedFat 6.8, Cholesterol 88.2, Sodium 2452.2, Carbohydrate 72.2, Fiber 3.3, Sugar 14.3, Protein 38.9
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- Soak noodles in water for about 10-15 minutes or per package direction. Drain well and set aside until ready to use.
- Heat pan or a wok over medium-low heat and add cooking oil. Add Chinese sausage and cook for about a minute while stirring constanly. Remove and set aside.
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