Fresh Lumpia "Pinoy Style"

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INGREDIENTS:

• 1 lumpia wrappers
• 1 pound ground beef
• 1/2 pound ground pork
• 1/3 cup finely chopped onion
• 1/3 cup finely chopped green bell pepper
• 1/3 cup finely chopped carrot
• 1 quart oil for frying

DIRECTIONS

1. Make sure the lumpia wrappers are completely thawed. Lay several out on a clean dry surface and cover with a damp towel. The wrappers are very thin and the edges will dry out quickly.
2. In a medium bowl, blend together the ground beef and pork, onion, green pepper and carrot. Place about 2 tablespoons of the meat mixture along the center of the wrapper. The filling should be no bigger around than your thumb or the wrapper will burn before the meat is cooked. Fold one edge of the wrapper over to the other. Fold the outer edges in slightly, then continue to roll into a cylinder. Wet your finger, and moisten the edge to seal. Repeat with the remaining wrappers and filling, keeping finished lumpias covered to prevent drying. This is a good time to recruit a friend or loved one to make the job less repetitive!!
3. Heat oil in a 9 inch skillet at medium to medium high heat until oil is 365 to 375 degrees F (170 to 175 degrees C) Fry 3-4 lumpia at a time. It should only take about 2-3 minutes for each side. The lumpia will be nicely browned when done. Drain on paper towels.
4. You can cut each lumpia into thirds for parties, if you like. In the Philippines, lumpia was eaten with banana ketchup.

Watch the Video!! click the Link Below:

Lumpia Making

Lumpia Making Process

CHICKEN & PORK ADOBO "Pinoy style"

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Adobo Ingredients:

• 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
  choice of either 1 kilo of pork or 1 kilo of chicken
• 1 head garlic, minced
• 1/2 yellow onion, diced
• 1/2 cup soy sauce
• cup vinegar
• 2 cups of water
• 1 teaspoon paprika
• 5 laurel leaves (bay leaves)
• 4 tablespoons of cooking oil or olive oil
• 2 tablespoons cornstarch
• Salt and pepper to taste
• 3 tablespoons water
  

Adobo Cooking Instructions:

• In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
• Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
• Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
• Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
• Add salt and/or pepper if desired
  Bring to a boil then simmer for an additional 5 minutes.
• Serve hot with the adobo gravy and plain rice.

Watch the Video!! click the link Below:

Chiken & Pork cooking

http://www.youtube.com/watch?v=0gxY_dtY4Ec

Ocean Party

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Bird Land

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