Ground pork wrap in cabbage leaves

The ingredients of this recipe can easily be found in an ordinary kitchen household, cooking procedure otherwise not too complicated to do. This dish make more healthier, instead of using siomai wrapper i used cabbage leaves to wrap ground pork optional for pork are chicken, fish or beef. And for me its nice to serve this with soy sauce, vinegar and lime/lemon on side.

Ingredients:

200g ground pork
10pcs. cabbage leaves blanch with boiling water
1pc. red bell pepper mince
1clove garlic mince
pinch of salt and pepper to taste
optional- pinch of garlic powder and paprika to taste

Directions:

On a mixing bowl combine ground pork, mince red bell pepper, and mince garlic. Season with salt and pepper or garlic powder and paprika, set aside for 2 minutes.

Ready the cabbage wrap by blanching into boiling water it will take about 15 seconds, make sure not to over cook cabbage. Then soak into ice cold water to stop the cooking process into cabbage.

One tablespoon of ground pork per cabbage then wrap, place it into steamer- that must be at boiling point with the right amount of water just enough to cook for 5 minutes. And serve with native sauce combination of soy sauce, vinegar, and lime/ calamansi.

Coco's Fountain Crepes with Mango ice cream on top

Coco's fountain crepes with mango ice cream on top

Filipino Dessert

For a simple coco 4-6pcs. crepes recipe

Ingredients:

22grams of cocoa powder

4tblsp. all purposed flour
2pcs. of eggs
3-4tblsp. brown sugar
2tblsp. of orange soda for aroma
3tblsp scoop ice cream
1pc. apple or mango cut into strips
1pc. carrots cut into strips
25grams of butter

Directions:

Making a batter coco crepes-

On a mixing bowl combine two pieces of beaten eggs, brown sugar, flour, cocoa powder, and add soda then give a good stir until no more white bubbles form.

Cooking coco crepe

heat up frying pan. Put a little amount of butter two tablespoon amount of coco batter for a crepe, Cook evenly for 5 seconds by sides.

Optional; Making sweetened carrots
-on a stockpot put 2-3 cups of water add 1/2 cup of sugar and add the carrots and bring to a boil for a minute then simmer for 30 minutes.

Plating: Any kind of plates

From the crepe add right amount of fresh mango or apple for feeling cut into half . Put 3 tablespoons scoops of ice cream on top and sweetened carrots for orange ribbon.

 

 

 

 

Sweet and sour fish with fried vermicelli noodles


Ingredients:

300grams of fish
10grams of vermicelli noodles
4 tblsp of kikkoman soy sauce
5 tblsp of vinegar
4 tblsp of brown sugar
1/2teaspoon salt
pinch of black pepper
1pc. of red bell pepper
1pc. red onion
2cloves of garlic

Directions:

1.) Pour on cooking oil in frying pan, fry fish until golden brown.

2.) Making sauce- In a saucepan saute onions, garlic, and red bell pepper. When translucent color achieve its done.

Pour on 5 tablespoon of vinegar don't mix let it simmer for a while then add 4tblsp soy sauce , 4tblsp of brown sugar add 1/2 cup of water and season with salt and pepper to taste. And boil for 3 minutes.

3.) 10grams vermicelli noodles deep fry into medium heat cooking oil, it will take 3 seconds to cook.

4.) Plating - Place on first cook vermicelli noodles into plate, second will be the fried fish, and top it with fried vermicelli noodles and slice spring onions. And lastly pour on the sweet and sour sauce.

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Beef and Sotanghon (vermicelli noodles)Soup

Ingredients:

4-5C of water
250g of beef
25g vermicelli noodle (sotanghon)
2pcs. of Taro (gabi)
3pcs cabbage leaves
10g beef cubes
1tblsp of salt
1pc. red oninons
pinch of garlic powder

Directions:

On a stockpot put 4-5 cups of water add the 250grams of beef then bring to a boil for 5 minutes then simmer for 30minutes.
when its tender remove the beef and cut it into strips, from the broth add 10grams of beef cubes, onion then season with salt and garlic powder.

On another stockpot-
blanch sotanghon(vermicelli noodles), 3pcs. of cabbage and 2pcs of taro into boiling water.

In a serving bowl sotanghon, cabbage, taro must placed first, pour on the beef broth and add the tender beef on top and garnish with rose tomato and spring onions.