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Learn how to cook! LUMPIA (Filipino spring roll) and SINIGANG (Tamarind Broth)





Finally the Filipino recipes featured on the new UKTV food program, New British Kitchen is here!


Learn how to cook 2 of the most popular dish of the Philippines, Lumpia and Sinigang.

Hardeep “ It will be great to introduce people to something they haven’t tried before, say Filipino or Portuguese food”.
The programme started on 26th of May 9pm, Filipino episode is aired on
3rd June 9pm! Sky Channel 259 and Virgin 260, we hope you can watch it!! For more details about the Filipino dish and the programme please visit
UKTV food Web
They have a short description of the Filipino food history and some bloopers!!

Philippine Generations would like to say a “BIG Thank You” to Manila Supermarket and Lutong Pinoy for their effort and warm welcome!

Also a “ BIG Thank You” to Hamma and Glamma in working with PG and for the donation!


LUMPIA

Ingredients

1 tbsp vegetable oil
450g minced pork

2 garlic cloves, crushed

200g onion, finely chopped

225g Carrots minced or grated

180g bean sprouts

300g bamboo shoots, julienned

150g Spring Onions, finely chopped

210g green cabbage, thinly sliced

1 tsp ground black pepper

1 tsp Salt
1 tsp garlic powder
1 tsp Soy Sauce
30 Lumpia wrappers
oil, for frying

Method

1. Heat the vegetable oil in a wok or large frying pan over a high heat. Cook the pork, stirring frequently, until all the pinkness has gone. Remove from the pan and set aside.

2. Drain off any fat from the pan, leaving only a thin coating. Add the garlic and onion and stir-fry for 1-2 minutes to colour a little. Return the pork to the pan with the carrots, bean sprouts, bamboo shoots, spring onions, and cabbage. Stir-fry for a few minutes more.

3. Season with the pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.

4. Put 3 heaped spoons of the filling diagonally near one corner of each wrapper, leaving a 4cm space at both ends. Fold the side along the length of the filling over the top, tuck in both ends and roll neatly. Keep the roll tight. Moisten the other side of the wrapper with water to seal the edge. Cover with cling film until ready to fry to stop them drying out.

5. Heat a frying pan over medium heat. Pour in oil to 1.5cm deep and heat for 5 minutes. Slide 3-4 spring rolls into the oil and fry 1 to 2 minutes, until golden on all sides. Drain off any excess oil on paper towels before serving.

Cook’s note: can be served with a vinegar dipping sauce with chopped onions and garlic.

Prep: 20 minutes
Cook: 20 minutes
Serve: makes 30






SINIGANG NA BABOY (PORK)



Ingredients
1.3 litres water
450g pork riblets or pork ribs, cut to pieces
5 Tomatoes, sliced
1 large onion, sliced
4 tsp tamarind paste
1 1/2 tsp Salt (add more if needed)
450g French beans
250g Chinese aubergine or aubergine, cut into pieces
300g okra, sliced
1 large daikon radish, sliced
300g spinach or pak choi
boiled jasmine rice, to serve




Method

1. In a large stockpot, bring the water and pork to a boil. Add the tomatoes, onion, tamarind and salt. Simmer for 1 hour, or until the pork is tender.

2. Taste and add salt and pepper if necessary. Bring to a boil, add the beans, aubergine, okra and radish, reduce the heat and simmer for 10-15 minutes.

3. Add the spinach or pak choi, cover and remove from the heat. Stand for 5 minutes to cook the spinach.

4. Serve in bowls, accompanied by boiled jasmine rice.

Cook’s note: as an alternative to pork, you can use beef (stewing, brisket, shank or plate) chicken or fish in this dish. Adjust the cooking time according to what you go for.

Prep: 20 min
Cook:1 20 min
Serves: 4

philgen

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