Fish Lumpia

Filipinos love seafood so it is no wonder that an alternative to the famous Lumpia Shanghai is the Fish Lumpia.  We can use any kind of fish depending on the availability and since we live in the coastal area, we have a wide variety to choose from.  Of course, it is preferable to use the more meaty kind like the bangus or in this recipe, the dalagang bukid.

INGREDIENTS:

1 kg Dalagang Bukid
1/2 cup carrots, minced
1 cup singkamas, minced
1 cup raisins
1 onion, minced
1 egg
2 stalks green onions, minced
1 stalk celery, minced (optional)
1/2 tsp oregano (optional)
salt and pepper to taste
lumpia wrapper
2 cups cooking oil

INSTRUCTIONS:

1. Boil the fish and remove the bones from the fish.  The fish flakes are used in this dish.
2. In a large bowl, mix well the fish and vegetables including the raisins.
3. Adjust the taste. Stir in the egg.
4. Place 1 to 2 tablespoons of the mixture in the lumpia wrapper and wrap individually into cylindrical shaped lumpia ready for frying.
5. Heat oil in pan.  Fry the lumpia until golden brown or around 2 minutes each side. Cook both sides equally.
6. After frying, place the lumpia in a cooking rack to let the excess oil drip. You may line your plate with paper towels to absorb the excess oil.
7. Transfer in a serving dish.
8. Serve hot with love.

⚠️SUGGESTIONS:

This dish is best served hot with a dipping sauce.  Dipping sauces can vary depending on your taste and preference. My dipping sauce usually consists of 1/4 cup vinegar, salt, pepper and a little bit of sugar around 1/2 tsp and of course a couple of chopped siling labuyo.

Honey Garlic and Lemon Shrimp Stir-Fry

Shrimps are very easy to find in grocery stores, supermarkets and even in the talipapa at the kanto, no wonder it is a common ingredient in almost any dish in the Philippines.  This dish is very simple and easy to whip up at a short notice even with the marinating time of 20 minutes, the dish is ready in less than an hour. This is our version of the Honey Garlic and Lemon Shrimp Stir-Fry, enjoy!

INGREDIENTS:

500 grams Shrimps, deveined and shelled
1 1/2 tablespoons garlic, crushed and minced
2 tablespoons honey
juice from 1 lemon (around 2 tablespoons)
2 tablespoons soy sauce
green onion, sliced thinly for garnish
2 tablespoons olive oil

INSTRUCTIONS:

1. Place the shrimps in a bowl.  Marinate with garlic, honey, lemon and soy sauce.  Place in the refrigerator for 20 minutes.
2. In a pan, heat oil.  Sear the shrimp without the marinade and cook through.  Add the remaining marinade and cook for a minute or until the sauce is reduced.
3. Transfer to a serving dish.  Garnish with green onion.
4. Serve hot and with love.

⚠️SUGGESTIONS:

Make sure that the shrimps are not overcooked because they tend to become rubbery if overcooked.  They should be plump and still juicy inside to get the full flavor of the dish.

Shrimp Gambas

Shrimp Gambas is a popular shrimp dish in the Philippines.  It is present in menus of restaurants and bars to cater to the palate of Filipinos which is leaning towards the spicy side.  It is treated both as an appetizer or even as a pulutan in drinking sessions or as a main dish.  It is especially loved since it is easy to prepare and the main ingredient is readily available in the archipelago.  You can serve it hot and sizzling or simply in a serving plate.

INGREDIENTS:

1/2 kilo shrimps, medium or large, peeled and deveined

1/4 cup calamansi juice

5 cloves garlic, minced

2-3 pieces green chili (siling haba), sliced diagonally

2 pieces red bell pepper, chopped

2 pieces green bell pepper, chopped

1 onion, chopped

2 tablespoons cooking wine

1/4 cup tomato sauce
2 tablespoons chili sauce (optional in this recipe)

cooking oil

salt and pepper to taste

INSTRUCTIONS:

1. Marinate the shrimps with the calamansi juice and place in the refrigerator for 30 minutes.
2. Heat oil in pan.  Saute the garlic until light brown then add the onions until translucent.  Add the bell peppers.
3. Add the shrimps and cook for 2 minutes.
4. Add the cooking wine and let the alcohol evaporate. This takes around 1 minute.
5. Put in the tomato sauce and let it simmer for around 5 minutes. Adjust the taste with salt and pepper.
6. Add the green chilies and simmer for 1 minute.  At this time, you may put in the chili sauce for added sting and spice and continue cooking for 30 seconds.
7. Transfer to a sizzling plate or a serving dish.
8. Serve hot and with love.  Enjoy!

⚠️SUGGESTIONS:
Chili sauce can be added to the recipe although this recipe calls for it as optional since the chilies are added to the cooking process instead of just using these in the presentation on the sizzling plate.  If you want a more fiery effect then I strongly suggest cooking the chilies with the garlic, onions and bell peppers at the beginning of the process, otherwise just put it last, as in this recipe.
❤This is great as a pulutan during cookouts or at drinking sessions with family and friends.

Fudge Brownie

There are so many variations for brownie recipes but the one we have here is just so  simple yet comes up with a super fudgy and decadently delicious brownie.  The nutty toppings and its sweet chocolatey taste together for sure can make your palate wanting for more! 

INGREDIENTS:

1 cup cocoa

2 cups granulated sugar

1 cup all purpose flour 

1/2 tsp salt

2/3 cup olive oil

2 large eggs (lightly beaten)

1/4 cup water

1 tsp vanilla extract

1/4 cup crushed salted peanuts (for toppings)

1 tbsp melted butter or cooking spray (for greasing)

INSTRUCTIONS:

1. Preheat the oven to 325F.
2. Grease an 8-inch square pan with melted butter or cooking spray.  Set aside.
3. In a large bowl, mix all the dry ingredients first except peanuts.
4. On a separate bowl mix the olive oil, eggs, water, and vanilla extract.
5. Fold-in the dry ingredients and mix well. 
6. Pour the batter into pan.
7. Scatter the peanut toppings.
8. Bake for 44 - 48 mins or until almost set.  Check by inserting a toothpick in the center.  The toothpick should come out with moist crumbs clinging.
9. Cool before slicing into squares.  Enjoy!

⚠️SUGGESTIONS:

You can also use other kinds of nuts for your toppings like chopped walnuts, cashew, pistachios, macadamia, or almonds. 

❤️The toothpick-test should come out dirty. Take care not to overbake for a nice fudgy texture.