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I cooked tuna lumpia for our lunch. This is one of my favorite recipes because it is easy to cook and easy on the pocket… Anyway, here it is:

Ingredients:

150 g. can of tuna flakes ( I use century tuna spicy. It is your choice if you want the plain or spicy)
1/2 tsp. of garlic, minced
1 onion, chopped finely
1 egg, lightly beaten
salt and pepper
cheese (ques-o or quickmelt)
12-15 pieces of lumpia wrapper
2 c. cooking oil

Optional: (you may add the following if you have extra budget
2 tbsp. of onion leaves, chopped finely
1/8 c. of finely grated carrots
1 potato, boiled and diced
2 tbsp. of raisins, soaked

Procedures:

1. Mix all the ingredients together, except for the wrappers and cheese.
2. Place one tbsp. of tuna filling at the wrapper. Put some cheese. Roll the wrapper towards the middle. When half-rolled, take the sides and fold them inward. Brush the edges with a little egg wash to seal completely. Then finish rolling away from you.
3. Heat wok. Pour in the cooking oil. When the oil starts to smoke, carefully lower the egg rolls one by one.
4.Cook only 4 to 5 pieces of rolls at a time. Roll them in oil to brown evenly. Remove once they turn golden brown. Drain on paper towels.

And the finish product:

I was in the mood for cooking, that’s why I cooked Beef Tapa, my husband’s favorite…

Ingredients:

• 1kg sirloin beef, thinly slice into serving pieces
• 1 pack of Mama Sitas or Del Monte Tapa Marinade
• garlic

Instructions:

• Marinade the beef for 30 minutes or overnight
• Or you may boil the beef until it is cooked

You may serve it with rice topped with fried egg and sliced tomatoes or Garlic-Vinegar Dip.

Ingredients:

3 cups jicama julienned
1 small head of a cabbage shredded
1 medium sized carrot julienned
2 medium sized sweet potatoes sliced in small chunks
1 medium tomato chopped
1 small onion sliced
3 cloves garlic minced
1/4 kilo ground pork
2 tbsp fish sauce
a few lettuce leaves
egg roll wrappers
salt and pepper to taste
1/2 cup water or shrimp stock

Instructions:

Saute the tomato, garlic and onion in a little oil. Add in the pork and cook until brown. Season with a little bit of salt and pepper.

Add the jicama and mix. Season with fish sauce. Pour in the water. Cover and cook over medium low heat for about 10 minutes or until the jicama gets a little bit wilted and tender.

Should look like this after.

Add the sweet potatoes and carrots. Mix and cover again. Cook for about 3 minutes or until sweet potatoes are done but not mushy.

Lastly add in the cabbage. Just mix it in and turn off the heat once it gets wilted and bright green. Your filling is done. Allow this to cool a bit and let drip over a strainer.

Over an egg roll wrapper, lay a couple of lettuce leaves.

Put about 2 tbsp of filling over the lettuce.

Pull the right side of the wrapper over.

Gently tuck the bottom side of the wrapper up pulling in the filling to tighten then roll up. Wipe a little bit of water to the top edge.

Roll your lumpia up to seal.

All wrapped up. Lumpiang Sariwa or Fresh Spring Rolls / Egg Rolls are best served with some hoisin sauce drizzled on top and sprinkled with crushed fresh garlic and chopped nuts!

Ingredients:

* 25 pieces gabi (taro) leaves, dried and shredded
* 1/2 kilo pork, diced
* 1/4 cup shrimp bagoong
* 5 cloves garlic, minced
* 2 red onions, chopped
* 2 tablespoons ginger, minced
* 5 jalapeno pepper, sliced
* 1 cup coconut cream (katang gata)
* 2 cups coconut milk (gata)
* 1/2 teaspoon monosodium glutamate (MSG)
* 2 tablespoons of oil
* 1 teaspoon salt

Instructions:

In a casserole, sauté garlic, ginger and onions then add the pork.
mix in the gabi leaves.
Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.
Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.
Add the coconut cream and continue to simmer until oil comes out of the cream.
Serve hot with plain white rice.