GARDENPlants and seeds

Filipino Foods! HELP!?

My mom had a brain aneurysm when I was 7 and died when I was 12. She was from the Philippines, and my dad was from a small town in Iowa. In Iowa there isn’t many cultures beside the typical American culture, and I would like to learn how to make some of the foods my mom used to make. I don’t remember what to foods were called but I know the main ingredients. If you can give to the recipes or give to a site to the recipes down below I will be forever greatful.

Foods:
-Thin like noodles with vegetables and beef or shrimp.
-Bread, almost like donuts with sesame seeds.
-Filipino egg rolls
-Beef and cabbage stew.

And if there is anymore you would like to give me I would be thankful.

PS- If it could be in a “American Friendly” text that would be nice because I looked up some Filipino foods before and I didn’t understand most of it.

=D

The noodles are called “pancit”
The bread, not sure what has sesame seads.
Filipino eggrolls are called “Lumpia”
Beef and cabbage stew is called “Nilagang baka”

Recipe: Lumpiang Shanghai (Filipino Spring Rolls filled with Pork)
Makes about 50 lumpia/spring rolls

Ingredients:

1 package Lumpia wrappers (25 sheets); Chinese or Vietnamese spring roll wrappers meant for frying can be substituted.
2 pounds ground pork
5 cloves garlic, peeled and minced
1-inch piece of ginger, peeled and minced
2 tablespoons soy sauce
2 eggs, lightly beaten
Freshly ground black pepper, to taste

Method:

Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.

Combine the pork, garlic, ginger, soy sauce, eggs, and black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.

Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.

Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.

At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.

To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).

Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce (bottled from the store is fine).

Note:

1. You can also add finely minced raw shrimp to the pork mixture if you’d like. Also, instead of ground pork, you can use ground beef, or even ground turkey if you’re watching your girlish figure.

Pancit bihon instructions-

1 8 oz. pack pancit bihon noodles
*

1 cooked chicken breast, shredded
*

2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
*

1/4 cabbage, sliced into strips
*

1 onion, pealed and sliced
*

3 cloves of garlic, crushed and minced
*

1/3 cup scallions
, cut into pieces
*

1 carrot, sliced into strips
*

2 tablespoons of cooking oil
*

3/4 cup diced celery

*

3 tablespoons soy sauce
*

Salt and pepper to taste
*

5 pieces of calamansi or 1 lemon, sliced

Pancit Bihon Cooking Instructions:

*

Soak the pancit bihon noodles to soften for 10 minutes
*

Grease a large pan or wok with oil. Sauté garlic and onions.
*

Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
*

Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
*

Salt and pepper to taste.
*

Serve hot with sliced calamansi on the side.

Cooking Notes:

*

Calamansi or lemon is to be squeezed into the pancit bihon before eating.

Nilagang baka procedure:

Ingredients :

3/4 kilo of stewing beef (brisket, shank or short ribs), cut into serving pieces
1 whole garlic
1 whole onion, peeled
1 large carrot
3 medium-sized potatoes
3 Japanese corn cobs
salt and pepper to taste

Cooking procedure :

Using a sharp pointed knife, pierce garlic in several places.

Cut carrot and potatoes into cubes, a little smaller than the beef pieces (by the time the beef is cooked, it would have shrunk and will be about just the same size as your carrots and potatoes). Peel the corn cobs and break or cut each cob into 3 pieces.

Place beef pieces in a large casserole. Cover with water. Add garlic, onion and salt. Set over medium heat and bring to a boil. Remove scum as it rises. Cover tightly and simmer for 1-1/2 hours. Test for tenderness. Add more water if necessary, i.e., if they have to be cooked much longer.

When beef is almost done, add carrots. Simmer for about 5 minutes. Next, add the potatoes. Simmer for another 5 minutes. Lastly, add corn cobs and simmer for 10 minutes.

Serve hot.

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