Fresh Lumpia

This was our brunch yesterday.

Crispy Liempo.

The liempo was thinly sliced and fried to crispy perfection.

Sinful yes but who cant resist this crunchy piece of meat. So for dinner, I wanted to make something healthy to eat. Therefore, I decided to make this.

Fresh Lumpia
For the filling;
1/2 cup onion, chopped
1 teaspoon minced garlic
1 boneless, skinless chicken breast half, thinly sliced
1/2 small carrot, finely julienned
2 cups sliced cabbage
2 green onions, finely julienned
2 teaspoons oyster sauce
1 teaspoon fish sauce
ground pepper to taste

It easy to do the lumpia filling. Just saute onion and garlic. Stir-fry for 30 seconds. Add the chicken, stir-fry. Remove from pan. Heat 1 tablespoon oil. Add carrots, then cabbage.Cook until vegetables are tender crisp, about 2 minutes. Return chicken mixture to pan; oyster sauce, fish sauce, and pepper; cook for 1 minute.

Cool filling mixture and spoon a tablespoon in lumpia wrapper. Repeat with remaining filling and wrappers.

For the wrapper, I usually use the wrapper bought at the supermarket but this time I like making the crepe type wrapper. I got the recipe here. :)

For the lumpia sauce, this is the recipe I usually use;

1/4 c. brown sugar
3 tbsp. cornstarch
1/4 c. soy sauce
2 tsp. ground garlic
1 1/4 water
Combine sugar and cornstarch in a saucepan. Stir in soy sauce and garlic. Add broth and mix well. Cook over medium heat until mixture thickens. Serve over Fresh Lumpia.

I considered making fresh lumpia as a labor of love (matrabaho kasi) but if husband wanted it, i shall make it. Thats love...mushy now. hahahaha!!!

Enjoy the week everyone!


Siomai Overload

The husband would always be excited for the weekends to come. Why? Because it's the only time I can cook something good for him.

So last weekend, I prepared pork siomai for our dinner. :)

You'll need:

half a kilo of ground pork
1 onion minced
bunch of spring onions chopped
a thumbsized ginger, peeled and grated
1 medium-sized carrot, peeled and grated
2 teaspoons of sesame oil
2 tablespoons of soy sauce
1 egg beaten
siomai wrapper
Then you have to;

dump everything in a bowl and mix. Take a teaspoonful of the mixture, fry in a little hot oil. Taste and make the necessary adjustments. Meanwhile, boil water and brush steamer with oil.

To make the siomai, take a tablespoon of mixture into each wrapper. Fold and seal. Steam in briskly boiling water for 30 to 40 minutes. Serve at once with a mixture of kalamansi juice and light soy sauce on the side.

Note: You can add half a cup of uncooked minced shrimp to the filling to make it more tastier but I am allergic to it so bye bye shrimp, hehehe!!!!


Pancit Canton

There are several ways to cook pancit canton. Here's my recipe and I wanted it to share with you.....

Here's how I do it....

You'll need
1/2k Dried Pancit Canton
1 pcs chicken breast boiled and flaked
1/4 chicken liver (fried in small amount of oil)
1 small cabbage
1 small carrots julienned
10 pcs green beans sliced diagonally
2 cups broth (or water)
1 garlic head chopped
1 onion chopped
oyster sauce
worstershire sauce
salt & pepper


1. saute half the onion and half of the garlic, add the carrots. After a minute add the cabbage and green beans. (dont overcook)
2. Add the chicken and chicken liver. Sprinkle salt and pepper to taste. Set aside.
3. In a separate wok, drizzle some oil. Saute the remaining onion and garlic
4. Add the chicken broth, if it's not enough just add water. Make sure that the liquid is just enough for the noodles.
5. Season with soy sauce and pepper then bring to boil.
6. Cook in the dried noodles. Let the sauce be absorb by the noodles but make sure not to overcook it.
7. Add in the oyster sauce and worstershire sauce. Toss the noodles for a minute.
8. Add in the vegtable making sure that everything is mix. Turn of heat.
9. Place on a serving platter with sliced calamansi and chilis.


(you can add shrimp if you wanted, I just dont put it in my pancit kasi I'm allegic to it :) )


Fresh salad

Some grapes, sliced cucumbers, corn kernels, lettuce and slightly browned tofu, toss them all together. Drizzle some honey and mustard dressing, then you'll get this light yummy salad. :)

I am gaining weight so this would be my diet for a while (for day, I guess....lolz) Happy eating everyone!


Skinless Longanisa

I posted in my other blog that I love eating longanisa. The only thing that bothers me is the amount of salt it contains plus the preservative it has. So the fix.....
Tada!!!! I made my own skinless Longanisa. It's easy you just have to mix everything lang!!! :)

To do this you need:

Half Kilo Pork
1/4 cup brown sugar
3tbsp crushed garlic
3tbsp of vinegar
5 tbsp worstershire sauce
1 beaten egg
salt and pepper


Just mix everything in a bowl (I used my hands). Then get a small amount of the mixture, fry it to know if it need adjusting in it's taste. I want a garlicky, peppery and a little sour longanisa so I add more garlic, pepper and vinegar. Then when everything is mix form into log and refrigirate.

Fry in a little hot oil.

Serve with fried rice and sunny side-up egg. Dont forget the vinegar with garlic. Hmmm!!!

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