Crispy-Coated Pork Belly Chops

Crispy on the outside, juicy on the inside!

Ingredients:
8 pork belly cuts about inches long each or .5 or less inch thick pork chops
Salt and Pepper
Ready-made breading (I used Crispy Fry)

Procedure:

Salat and pepper the meat to taste.
Fill pan with oil to cover at least half of the meat cut; put on high heat.
Dip meat (one by one) in ready made breading mixture
When oil is hot, fry the meat. Leave each side of the meat in the oil until the coating browns and becomes crispy. When this happens, lower heat to medium.
Leave meat for a few minutes until fully cooked.
Serve immediately with gravy, sweetened vinegar or your favorite dip. 

Mojos

Ingredients:
potatoes
Crispy Fry
milk
oil for frying

Procedure:
Cut each potato thinly. Heat oil. Dip each potato wedge into the milk and then dredge thoroughly in Crispy Fry. Deep fry wedges without overcrowding for about 1 1/2 minutes . Drain on paper towels and serve.

Calamari (Calamares or Fried Squid)

Calamari or Calamares is a great finger food recipe and appetizers. This is very easy to prepare and can be serve on occasions or even simple meal of the day. Already featured a recipe years ago but this one uses Japanese breadcrumbs.

Ingredients:
500 grams squid, clean and cut into rings
1 egg, beaten
3/4 cup flour
1 cup panko/japanese breadcrumbs
salt and pepper to taste
oil for frying
1/2 teaspoon paprika(optional)

Procedure:
In a bowl, combine flour, paprika, salt and pepper. Mix well.
Add squid and deep in beaten egg then coated onto breadcrumbs.
In a frying pan, heat oil and fry the squid for 1 minute or until golden brown. Do not overcooked.
Remove squids and drain on paper towels.
Serve with garlic mayonnaise dip.

Apple Fritters

What to do with leftover apples after Christmas...

INGREDIENTS:

1 cup cake flour

1 tablespoon sugar

3/4 teaspoon baking powder

1/4 teaspoon salt

1 egg

1/3 cup whole milk

4 teaspoons butter, melted

1 tablespoon orange juice

2 teaspoons grated orange peel

1/4 teaspoon vanilla extract

3/4 cup chopped peeled tart apple

Oil for frying

Confectioners' sugar

PROCEDURE:

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, orange juice, peel and vanilla. Add to dry ingredients just until moistened. Fold in apples.

In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop batter by a tablespoon or two into oil. Fry until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. Serve warm. Yield: 2-3 servings.

Sweet and Spicy Dilis

Sweet and Spicy Dilis is a dish that is made out of dried anchovies in a sweet and spicy coating

Ingredients:
2 cups dried anchovies (dilis)
4 tbsp ketchup
1 tsp cayenne pepper
1/3 cup brown sugar
2 cloves garlic, minced
cooking oil

Procedure:
Add oil in a pan and cook dried anchovies in medium heat for 1-2 minutes, do not overcook otherwise it will taste bitter. Remove from wok, drain then set aside.

Place cooked anchovies in a bowl then add ketchup, sugar and cayenne pepper. Mix well and make sure anchovies are well coated. In a wok add oil then sauté garlic, add the anchovies and cook in low heat while continuously mixing until sugar melts. Remove from wok, keep it cool then serve.

Dynamite Cheesesticks

One of my recent favorite appetizer. Just don't eat too much okay :-D

Ingredients:

1 block (250g) cheddar cheese or mozarella
13 pcs round lumpia wrappers
26 pcs finger chilis
water
oil for deep frying

Procedure:
Make a lengthwise slit, from almost the top of the chili to the bottom.Scrape out the seeds. Stuff the chili with cheese slices.

Slice lumpia wrapper into half. Lay the stuffed chili on the wrapper, keeping the head on the folded part. Fold the wrapper over, roll once, fold the other end inwards, then continue rolling tightly. Dab the wide end with a small amount of water then seal.

On high heat, deep fry the rolls until browned. Monitor the frying well so you can remove them before large amounts of cheese spurt out. Let drip on paper towels. Serve.

Lumpiang Ubod Prito

I shared before Lumpiang Ubod recipe this time I am sharing it's fried version which I also love.

Ingredients:
2-3 cups ubod (palm heart),sliced into thin strips
1 medium carrot, sliced into thin strips(optional)
sliced cabbage (optional)
1 small chicken breast, boiled and flaked
5 cloves garlic,minced
1 small white onion, chopped
salt and pepper to taste
lumpia wrappers(spring roll)
cornstarch diluted in water
cooking oil

Dipping Sauce:
vinegar
crushed garlis

Procedure:Saute’ onion and garlic. Add ubod, carrots and chicken. Season with salt and pepper. Stir fry and just before ubod is cooked add cabbage. Cool.

Place about two tablespoons of filling mixture on each wrapper. Roll and seal end with cornstarch diluted in water. Deep fry in cooking oil until golden brown. Drain on paper towels.

Serve warm with dipping sauce made of vinegar and crushed garlic.

Turon Espesyal

My version of the delicious sweet snack and dessert sosyal style.



Ingredients:
bananas (saba), cut eadh piece into six
jackfruit (seed removed and sliced thinly lengthwise)
lumpia wrappers
oil
butterscotch sauce
sesame seeds

Procedure:
Wrap a banana and jackfruit in the lumpia wrapper.
Fry for until golden brown.
Drizzle with butterscotch sauce and sprinkle with sesame seeds.
You can also top it with vanilla ice cream to make it Turon Ala Mode.

Lumpiang Prito (Vegetarian version)

Here's another version of lumpia prito which is completely made of vegetables. This recipe was inspired by the cooking show titled Spoon on Net-25 wherein Mariz and Ronnie Ricketts are the guest stars.

Ingredients:
2 large camote, cut into thin strips
1 large potato, cut into thin strips
1 large bellpepper, cut into thin strips
1 large carrots, cut into thin strips
butter
salt and pepper
lumpia wrappers
oil for frying


Procedures:
In a large wok, fry all vegetables in butter until cooked. Season with salt and pepper. Drain and cool mixture.

Wrap a spoonful of filling in each egg roll wrapper. Heat oil and drop one by one each rolled lumpia. Cook until lightly golden brown. Drain on a plate with paper towel and serve promptly with vinegar dip or ketchup.

Lumpiang Prito

Lumpiang Prito is a spring roll made with vegetables. In Cavite City it is basically paired with Sinigang na Baboy and served traditionally every Saturday.

Ingredients:
3 large camote, peeled and cut into small cubes
1 small head of cabbage, shredded
500g of bean sprouts
1 white onion, diced
5 cloves garlic, minced
1/4 cup soy sauce
salt and pepper
30 large egg roll (wonton) wrappers, thawed
Oil for frying
1 lb of ground pork

Procedure:

In a large wok, fry garlic and onions over low heat until fragrant.

Increase head to medium-high and sauté ground pork until meat is no longer pink. Add soy sauce to taste. Toss in camote until cooked. Add shredded cabbage and stir-fry for a few minutes. Rinse and drain bean sprouts and add to wok, stir.

Season with salt and pepper. Drain and cool mixture.

Wrap a tablespoon of filling in each egg roll wrapper. Heat oil and drop one by one each rolled lumpia. Cook until lightly golden brown. Drain on a plate with paper towel and serve promptly with vinegar dip.

Note: Unfried rolled lumpia can be stored in a locked plastic container in the freezer.

Lumpiang Shanghai

Lumpiang Shanghai is most likely to be present in almost every special occasion like birthday celebrations. Made from ground pork mixed with carrots and minced onions. This dish is best serve immediately, otherwise the wrapper becomes soggy.

Ingredients:

1 kilo ground pork
2 medium size onion, finely chopped
1 medium size carrot, finely chopped
small bundles of spring onions, chopped
4 eggs, beaten
3 tbsp soy sauce
1 tbsp sugar
salt and pepper
lumpia wrappers
cooking oil

Procedure:

Mix all filling ingredients thoroughly. Season with salt and pepper. Place 1 tbsp of filling on one side of wrapper and wrap tightly, secure wrapper by lightly dabbing water on wrapper edge. In a wok deep fry lumpia at medium to low heat for 2-3 minutes or until wrapper turns to golden brown and filling is cooked. Serve with sweet and sour sauce or banana ketchup.