Ginger beef lumpias

Wow... I use to make these for my kids when they were young. On my children side of the family exist a rich Phillipino descent and I tried to keep up with their food culture like Pancit, Adobo, Bibingka, and Flan. But, today I called it 'Deep fried Friday'...

 

these are not as complicated as people think, I made these so much it they became apart of the weekly menu when my kids were growing up. Today my daughter Chanel and her friend Aisha stopped by with my granddaughter Dionii (the only granddaughter thus far), and she notice the Lumpia wrappers on the counter defrosting and said, "mom I remember you use to make these a long time ago, I remember you dapping the water around the edges with the water in that little white bowl..." we laughed because that was my favorite little white bowl almost perfect just for that purpose.

 

To make these crispy rolls of beef & veggies you'll need:

****this recipe yield enough filling for approx. 56 Lumpias

 

*1 lb. ground beef 

*1 lb. ground pork

*2 pack Lumpia wrappers thawed and the wrappers seperated

*1/2 head cabbage sliced to shreds

*soy sauce to taste

*approx. 1TBSP crushed garlic + more to taste

*approx. 1 TBSP squeezable ginger + more to taste

*2 large carrots grated

*1 onion diced

*1 medium bag bean sprouts

*1 - 2 TBSP of EVOO

 

Now let's get cooking

-brown the ground beef and the pork sausage together, this will allow the seasoning of the pork and the beef to marry into each other, once the meat is well blended, crumbled, and done set aside (I found that the meat I purchased from the Food Basket didn't produce a lot of dipping) do not drain the drippings well help add the flavor.

 

In a separate lager deep skillet heat the EVOO over medium heat add the onions and cook until for about 5 minutes then add the garlic and ginger stirring to mix well and cook until onion are almost transparent

 

Now, add the cabbage toss and mix well, cook the mixture until well incorporated and cook for about 5 minutes 

 

Now, add the carrots and mix well allowing the mixture to cook and stirring to prevent burning, cook for about 5 minutes

 

Add the meat mixture and its drippings to the vegetable mixture and cook for about 5 minutes or until the cabbage is still crunchy.

 

***At this taste the mixture to see if the flavor is or has come through, your not tasting for saltiness just the flavors: ginger, garlic, and the meat. At this point I stirred in an additional TBSP of garlic and TBSP of ginger ....now taste?

 

Now, add in the bean sprouts and stir until the mixture is fully incorporated. This is the time I checked for saltiness and added Soy sauce to my desired taste, remove from heat and allow the heat from to cook the sprouts and spices to blend in and cool off...about 30 minutes

I

****I was informed that the video portion of this segment is not functioning I do apologize

 

 But, at this time take a lumpia wrapper, fill it with filling and roll in a fashion of a burrito, and continue until finished

Deep fry in vegetable grease an few at time until golden brown

 

...and ENJOY!!!

Chocolate Rum Souffles

#Oh_mah_gawd_delicous... that's all I can say right now!
 

Man oh man I couldn't wait to bake again. Eight days ago I started a 5 day cleanse, it wasn't that hard after the first day but, I almost had to nail my cupboards shut so I wouldn't bake anything. Once I finished the first level of my cleanse I was so ready to bake but my discipline or lack there of for chocolate was too low and besides I had to allow my body to adjust before going all willy-nilly on food. Well, today is my day off and I had to bake something chocolate anything chocolate or I was going to go full out stir crazy. My daughter suggest something light, a simple dish like a 'soufflé' she say. And I remembered my best friend Mike had brought me some black Ramekins a few week ago then I put my plan into motion my day off had just gotten brighter plus my son brought over my grandson Josiah aka JoJo aka 'Bootz'  (he gives the best hugs), now my day off is awesome "Chocolate Rum soufflés and JoJo' can't ask for more than that...well wait a minute the day is still young!

 

Here's  what I used  

 ~ 4 oz bar Ghirardelli bittersweet chocolate (chopped fine)

~ 1 cup Ghirardelli bittersweet chocolate chips (chopped fine)

~ 1 TBSP Vanilla extract

~ 1 TBSP Rum extract

~ 1/4 stick of UNSALTED butter

~ melted butter to butter the ramekins

~1/4 salt

~ 5 TBSP sugar

~ 3/4 cup heavy whipping cream

~ 6 egg yokes

~ 6 egg whites

~ a pinch of Cream of Tartar

~ a medium to large chilled metal bowl

~ Powder sugar for dusting

~ 8 - 3/4 cup Ramekins

 

- Finely chop up the chocolate so that it can melt evenly, then set aside

 

Now, use some melted butter to butter each cup bottom and sides, then set aside

 

Now, using a heavy bottom pan (medium to large) combine the unsalted butter, chocolate, milk, sugar, salt, and slowly melt over very low heat stirring to combine as the mixture melts

 

Now, stir in the vanilla extract and the rum extract, stirring until completely melted and smooth, remove from heat, set aside and allow to cool almost to lukewarm

 

At this point, preheat oven to 350, sprinkle the buttered ramekins with sugar assuring to get all sides, place the prepared ramekins on a cookie sheet

 

Whisk the egg yokes into the chocolate mixture one at a time 

 

Now, using the chilled metal mixing bowl (wipe out all the water or ice buildup inside the bowl before using it) pour the egg whites and pinch of Tartar, with an electric mixer beat the egg whites until soft peaks forms (about 2 - 3 minutes)

 

Now, fold the egg whites into the chocolate mixture in 3 parts 

 

divide the chocolate mixture into the 8 prepared ramekins  and bake at 350 preheated oven for 15 - 22 minutes (depending on your oven) ***TIP check at the 15 minute point the soufflés should be puffed but still moist in the middle as they will deflate

 

Once they are done dust with powder sugar and serve 

 

ENJOY!!! 

                                                                                                   adapted from Epicurious  

Coconut curry fried chicken

These wings are full of curry & coconut flavor, the crust is light and crispy with just a little kick of cayenne.

The week before frying these golden wings, my coworker made some curry tofu. Now, I'm ok with thinking and trying things outside the box but, straight tofu I wasn't to sure about. But, this was her new way of eating and she wanted to share it as I am trying to eat cleaner so I agreed to have some and yes it was good. So, I looked and looked for something different to do with chicken that had to do with curry and came across a few ideas and took from them all and added my own twist, and now these wings are a hit at home.

 1/2 can of full fat coconut milk

8 wings cut at the bone

1 1/2 TBSP of curry powder

1/2 tsp salt

1 1/2 TBSP tapioca flour

1 1/2 TBSP corn starch

1 1/2 - 2 TBSP garlic powder

1 beaten egg

1/2 TBSP cayenne pepper

2 tsp paprika

*** and vegetable oil for frying

 

Add ALL the ingredients into a large zip-lock bag placed in a bowl and allowed to marinate for 2 days ( 4- 24 hours is long enough but the longer the better)

   

When ready heat enough oil to fry the chicken, I normally test the temperature of the oil by using a wooden toothpick, once bubbles starts to forms once the toothpick is dipped in the oil then I know it ready or near ready. Fry each batch 7 -10 minutes on each side, remove from grease allow to drain on paper towel, serve and ENJOY!!!

 

Red potatoes and onions pie

Potatoes & onions all in one pie, another great idea that has come together over time. Simply put, "simply easy"!!!