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| Topic: Filipino Foods u Tried ? | |
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Lumpia is my favorite!
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Lumpia is my favorite! Hi Bonnie...nice food u tried..have u prepared it too? |
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Hi Apple!
Never prepared it myself. When I lived in China, one of my coworkers was from the Philippines and she lived in my same apartment building. She had us over for dinner parties a lot. Her mom would make lumpia to sell and I ordered a LOT from her. 
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thats great to know Bonnie,patience is a key to prepare Veggies and etc for Lumpia but the result is awesome,we would dip in Spicy Vinegar.
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my recipe also calls for a cup of water and white vinager to taste ( she had a vinegar jar filled with really small peppers that looked like tiny jalapeno's then she refilled the white vinegar every time she drained some off for cooking). it makes a great broth to pour over your rice.
one thing her father tried to get me to try (sorry if I spell it wrong ) is balute? it was just... well.. no thanks. Hi Richard,thank you for dropping by in this thread...one proof that you are really a certified human  ...Wow sooo you are able not only taste but cooked Filipino foods..thats great.
yes your talking about "Balut"a Fertilized Duck egg,Embryo,that is then boiled and eaten from the shell..it is said that mostly who are eating this are men,esp on their honeymoon.on why?pls google it. 
yes... thats basically it, only it was chicken eggs. and he put them on the roof for a week before boiling them... I do like to cook, but I dont often have the time to prepare from scratch, so I usually wind up cheating the recipe. finding real rice lumpia wrappers is verry difficult. so I normally wind up using thin spring roll wrappers. I find they are a little less delicate then lumpia wrappers also. one of the benefits of moving a lot growning up, you learn to cook from a lot of different regions, and cultures. I Like to eat, so when I ate something new I liked. I asked if I could watch it being made. |
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Edited by
Richard
on
Thu 02/10/22 06:04 PM
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apple, I have a question for you.
there is a stir fry dish that uses cyote squash (again spelling) it is a hard squash with a single large seed ). egg plant and similar spice ingredients as dry adobo, using beef( lamb or goat). it is served over rice. I can make it, I can not seem to get it right. do you know the dish I' m trying to remember to make? and what I might be forgetting to add? |
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Edited by
Richard
on
Thu 02/10/22 07:02 PM
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thats great to know Bonnie,patience is a key to prepare Veggies and etc for Lumpia but the result is awesome,we would dip in Spicy Vinegar.
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apple, I have a question for you.
there is a stir fry dish that uses cyote squash (again spelling) it is a hard squash with a single large seed ). egg plant and similar spice ingredients as dry adobo, using beef( lamb or goat). it is served over rice. I can make it, I can not seem to get it right. do you know the dish I' m trying to remember to make? and what I might be forgetting to add? Hi,Richard..are these veggies u mentioned are mixed together u mean?i guess It is Sayote /Chayote with one seed.was it stir fried together with the eggplant? |
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Edited by
Richard
on
Fri 02/11/22 09:36 AM
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sorry Apple, I did not really describe it properly. but yes its all cooked together with the egg plant and squash added in last so they dont get over cooked. first the sayote because it takes a little longer
it's really more of a pan fry, then stir fry with a garlic, onion, bell pepper, soy (chili optional) seasoning base. I trim the fat from the meat to use to season the pan first. once it's cooked down I remove it and add garlic(2 or 3 decent sized cloves) about half an onion minced, pepper, bell pepper and a beaf caldo cube and soy sauce and once once the veggies used for seasoning are cooked down and the caldo's dissolved. I add the meat and wait till it is about half cooked to start adding the vegetables. some other optional. vegetables are sugar peas, mushrooms carrots, zucchini. but the base vegitables are always the eggplant and sayote. goat was the meat source most often used.. the sayote and eggplant is cubed in large bite size chunks, and added last because you want them cooked but still firm. |
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sorry Apple, I did not really describe it properly. but yes its all cooked together with the egg plant and squash added in last so they dont get over cooked. first the sayote because it takes a little longer
it's really more of a pan fry, then stir fry with a garlic, onion, bell pepper, soy (chili optional) seasoning base. I trim the fat from the meat to use to season the pan first. once it's cooked down I remove it and add garlic(2 or 3 decent sized cloves) about half an onion minced, pepper, bell pepper and a beaf caldo cube and soy sauce and once once the veggies used for seasoning are cooked down and the caldo's dissolved. I add the meat and wait till it is about half cooked to start adding the vegetables. some other optional. vegetables are sugar peas, mushrooms carrots, zucchini. but the base vegitables are always the eggplant and sayote. goat was the meat source most often used.. the sayote and eggplant is cubed in large bite size chunks, and added last because you want them cooked but still firm. Richard,thank you for trying,tasting and cooking Filipino or Pinoy Food...but i cod not recognize the dish with this combination ,My Co-Pinoys in here may know it as we also have different way of cooking in every Region,In my area we dont normally mixed Sayote a veggie from the Highlands and Eggplant a veg from the lowlands much more havin goat meat with it.As i see it in my opinion,your friend just or may have mixed those veggies together maybe because those are the only ones available during that time.Or in her Region they cook it that way too ,some cooks tweaks recipe like what you and me doing in our cooking,hence she might have replaceď the veggies which she knows might taste ok together..new to me ,so nice to adapt it.Im learning from you actually.(Our Pinoy friends can help us name it)so..meantime we call it Stir Fried Chevon, Sayote and Talong(eggplant ) Recipe lol.i will try this surely. Enjoy cooking and sharing Richard. |
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sorry Apple, I did not really describe it properly. but yes its all cooked together with the egg plant and squash added in last so they dont get over cooked. first the sayote because it takes a little longer
it's really more of a pan fry, then stir fry with a garlic, onion, bell pepper, soy (chili optional) seasoning base. I trim the fat from the meat to use to season the pan first. once it's cooked down I remove it and add garlic(2 or 3 decent sized cloves) about half an onion minced, pepper, bell pepper and a beaf caldo cube and soy sauce and once once the veggies used for seasoning are cooked down and the caldo's dissolved. I add the meat and wait till it is about half cooked to start adding the vegetables. some other optional. vegetables are sugar peas, mushrooms carrots, zucchini. but the base vegitables are always the eggplant and sayote. goat was the meat source most often used.. the sayote and eggplant is cubed in large bite size chunks, and added last because you want them cooked but still firm. one more thing...did she not put tomato paste? as im reading it again...i saw theres bell pepper too,and its goat meat,it might be (semi)Caldereta if its goat meat and lil soy,and tomato sauce but im confused because of the eggplant...so still i stick with Stir fried or sauteed Chevon and mixed veggies Recipe
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Edited by
Richard
on
Sat 02/12/22 09:34 AM
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sorry Apple, I did not really describe it properly. but yes its all cooked together with the egg plant and squash added in last so they dont get over cooked. first the sayote because it takes a little longer
it's really more of a pan fry, then stir fry with a garlic, onion, bell pepper, soy (chili optional) seasoning base. I trim the fat from the meat to use to season the pan first. once it's cooked down I remove it and add garlic(2 or 3 decent sized cloves) about half an onion minced, pepper, bell pepper and a beaf caldo cube and soy sauce and once once the veggies used for seasoning are cooked down and the caldo's dissolved. I add the meat and wait till it is about half cooked to start adding the vegetables. some other optional. vegetables are sugar peas, mushrooms carrots, zucchini. but the base vegitables are always the eggplant and sayote. goat was the meat source most often used.. the sayote and eggplant is cubed in large bite size chunks, and added last because you want them cooked but still firm. one more thing...did she not put tomato paste? as im reading it again...i saw theres bell pepper too,and its goat meat,it might be (semi)Caldereta if its goat meat and lil soy,and tomato sauce but im confused because of the eggplant...so still i stick with Stir fried or sauteed Chevon and mixed veggies Recipe
like most cooks, when the native ingredients are not easily available. the recipe adapts to it's new environment. (beaf or lamb for exaple instead of goat) she may have also added extra vegitables, because they were also easier to get. and as you say.. they compliment each other in the dish. (an Americanized version if you will.) the last time I tried making it, I used Elk meat. it still tasted good. but just not right. because it was missing the tomato paste. something so basic. and I could not figure it out. Tess would be laughing at me (probably adding something like this in pidgin, while shaking her head: thats why men should only drink beer at the B B Q,, while women master the kitchen.) thank you Apple for solving my mystery, I hang my head and kneel. ;-) |
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TOMATO PASTE.... now it makes sense why it did not taste right.. I had forgotten all about it thank you.
like most cooks, when the native ingredients are not easily available. the recipe adapts to it's new environment. (beaf or lamb for exaple instead of goat) she may have also added extra vegitables, because they were also easier to get. and as you say.. they compliment each other in the dish. (an Americanized version if you will.) the last time I tried making it, I used Elk meat. it still tasted good. but just not right. because it was missing the tomato paste. something so basic. and I could not figure it out. Tess would be laughing at me (probably adding something like this in pidgin, while shaking her head: thats why men should only drink beer at the B B Q,, while women master the kitchen.) thank you Apple for solving my mystery, I hang my head and kneel. ;-) you're most welcome Richard,now i know the feeling of a Sleuth ,solving a mystery lol .Appreciate you for liking our Pinoy Food and cook it too,tweaking it but still a pinoy food...thank you for having A Tess who introduced you our food.Try more and share. |
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Never had Filipinos foods before, but on a side note, Jollibee has made its way to Malaysia lol
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Never had Filipinos foods before, but on a side note, Jollibee has made its way to Malaysia lol Ok Lilith..now you can try Filipino food from there tho its a fast food concept.enjoy |
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I'm the person who will try every food.
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complementary with this thread is my other thread "Favorite Recipe ,Share it too"Posted filipino recipe ..Adobo.
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Edited by
Richard
on
Mon 02/14/22 09:05 AM
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TOMATO PASTE.... now it makes sense why it did not taste right.. I had forgotten all about it thank you.
like most cooks, when the native ingredients are not easily available. the recipe adapts to it's new environment. (beaf or lamb for exaple instead of goat) she may have also added extra vegitables, because they were also easier to get. and as you say.. they compliment each other in the dish. (an Americanized version if you will.) the last time I tried making it, I used Elk meat. it still tasted good. but just not right. because it was missing the tomato paste. something so basic. and I could not figure it out. Tess would be laughing at me (probably adding something like this in pidgin, while shaking her head: thats why men should only drink beer at the B B Q,, while women master the kitchen.) thank you Apple for solving my mystery, I hang my head and kneel. ;-) you're most welcome Richard,now i know the feeling of a Sleuth ,solving a mystery lol .Appreciate you for liking our Pinoy Food and cook it too,tweaking it but still a pinoy food...thank you for having A Tess who introduced you our food.Try more and share. I look at food as an international language we all speak. it brings peoples together, a traveler may share a meal at their fire to introduce their good will, while traveling through new lands. the language may not be known. but the gesture is, reaching out then slowly lowering it to the food. offering to them sit and eat. yes through tess I was accepted into the community. and we shared many meals. they liked that I knew many dishes they did not know, as I learned some of theirs. I was verry upset when we had to move on.I thought about staying but I was only 16 at the time. |
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I look at food as an international language we all speak. it brings peoples together, a traveler may share a meal at their fire to introduce their good will, while traveling through new lands. the language may not be known. but the gesture is, reaching out then slowly lowering it to the food. offering to them sit and eat.
yes through tess I was accepted into the community. and we shared many meals. they liked that I knew many dishes they did not know, as I learned some of theirs. I was verry upset when we had to move on.I thought about staying but I was only 16 at the time. Hi Richard,i forgot to come back and reply on this after i read and left for work that day. Yeah i believe that...food unites us all..different menu,different way of presenting it tho the ingredients are same..in the end we taste,laugh,share hows its done ,and friendship initiated and developed...I salute Tess..a symbol of a Filipina whos proud of her culture and cooking...thus she shared it to you and i guess..to others too |
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Well, I like cooking and trying new things
I am more like a meat scoffing guy LOL, and don't like it too spicy. And good tips for me? 
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