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Old 05-26-2011, 06:02 PM   #31
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Quote:
Originally Posted by justplainbill View Post
Does catsup qualify?
Only banana ketchup!

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Old 05-26-2011, 06:04 PM   #32
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Originally Posted by ChefJune View Post
We put pork and shrimp in Lumpia. along with shredded carrots, cabbage and onions.

Also, imho, there are no Empanadas quite as delicious as Filipino Empanadas.
Of course you do, but with pork, shrimp and carrots, they're lumpia, but not lumpia shanghai.
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Old 05-26-2011, 06:06 PM   #33
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Originally Posted by Sir_Loin_of_Beef View Post
Only banana ketchup!

Should go great on cornflakes.
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Old 05-26-2011, 06:10 PM   #34
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Quote:
Originally Posted by ChefJune View Post
We put pork and shrimp in Lumpia. along with shredded carrots, cabbage and onions.

Also, imho, there are no Empanadas quite as delicious as Filipino Empanadas.
There are several types of lumpia. With pork, shrimp and carrots, they're lumpia, but not lumpia shanghai.

PANSIT BIHON

Ingredients:
  • 1 pkg rice noodles
  • 2 Tbs peanut oil
  • 2 cloves garlic, crushed
  • 1 onion, chopped
  • 1 pound pork, cut into cubes
  • 1/2 pound shrimp, cleaned, peeled (save heads and shells)
  • 1/2 pound chicken livers
  • 1/4 cup soy sauce
  • 1/2 cup Shrimp stock made from the heads and shells of shrimp
  • 2 small carrots, shredded
  • 1 cup peas
  • 1 head cabbage, shredded
  • 2 stalks celery, chopped
  • 2 green onions, cut into small pieces
Directions:

In a sauté pan or heavy Dutch oven, brown garlic and onions. Add pork, chicken livers, and shrimp. Add soy sauce and shrimp stock and simmer for five minutes. Add carrots, peas, and cabbage and stir to combine.

Place rice noodles in strainer inside a large pot and pour boiling water over top until pot is filled. Wait five minutes, then remove strainer from pot and allow rice noodles to drain. Add rice noodles to sauté pan and combine. Place Pansit on serving platter or bowl and garnish with green onions and celery. Sprinkle with ground black pepper. This is a one-dish meal.
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Old 05-27-2011, 11:05 AM   #35
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PANCIT LUGLUG PALABOK

Ingredients:
  • 1 Pkg rice noodles
  • 1 Tbs ground Annato (achiote)
  • 2 Tbs Patis (fish sauce)
  • 1 Tbs peanut oil
  • ½ pound shrimp, cleaned, peeled, and cooked (save heads and shells)
  • 2½ Tbs cornstarch, mixed with ¼ cup water
  • 1 cup Shrimp stock (made from the heads and shells of shrimp)
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • Salt and pepper to taste
  • 2 sliced hard boiled eggs
  • 2 Tbs green onion, finely chopped
  • ¼ cup finely crushed pork rinds
  • 1 lemon, cut into eight wedges

Directions:

Soak noodles in boiling water for 5 minutes or until softened. Drain well and set aside.

Brown onions and garlic in 1 Tbs peanut oil. Add shrimp stock, and Annato and bring to boil, reduce to simmer and add soy sauce, fish sauce, salt and pepper. Simmer 5 minutes, then stir in the cornstarch slurry and simmer, stirring constantly, until thickened.

Place the noodles on a large serving plate, pour sauce over noodles. Arrange shrimp and hard-boiled egg on top of sauce, then sprinkle with green onions and crushed pork rinds. Arrange lemon wedges around the presentation dish. Squeeze a lemon wedge over each serving.
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