Lumpiang Shanghai (Pork Spring Rolls)

This is my version of this famous Filipino recipe. So I hope you like it!

Lumpiang Shanghai (Pork Spring Rolls) :


Ingredients:

• 2 lbs ground pork
• 1/2 cup green onions (optional)
• 1 cup carrots, chopped or grated
• 1 cup onion
• few cloves of garlic, chopped
• 2 tsp soy sauce
• 1 raw egg
• 1 tsp salt
• 2 tsp ground black pepper
• Lumpia wrapper (Spring roll wrapper)

Cooking Procedure:

Mix all the ingredients, except the wrappers, to make the filling. Adjust seasonings according to taste. If the filling tastes right, make the spring rolls by wrapping the meat using the lumpia wrapper. Fry the wrapped meat making sure that all the sides are cooked right. . Serve at once with sweet-sour sauce or sweet-chili sauce.

 •☆.•*´¨`*••♥ Good Vibes Everyone! ♥••*´¨`*•.☆•

Strawberry Cake Roll

I made this Strawberry Cake Roll today after I was craving for some dessert right after lunch.  This is a budget-friendly and easy to make recipe. 


Ingredients:
3 medium eggs
2/3 cup (85g) caster sugar (I used finely granulated sugar)
2 drops vanilla extract (optional)
2/3 cup (85g) self-rising flour, well-sifted
1/3 cup strawberry jam
and additional sugar for rolling

1. Grease a standard size baking tray with butter.Place a non-stick baking parchment paper on it and press on all the four sides.

2. Preheat the oven to 350F.

3. Whisk the eggs, sugar and vanilla until very light and fluffy.

4. Mix the flour slowly with the spoon.

5. Bake it for 12-15 mins until golden brown and fluffy and springy to touch.

6. Sprinkle powdered sugar on another parchment paper and put the hot cake on it.
7. Spread jam on it when it is hot and roll with the help of paper.
8. Allow it to cool for ¹/₂ an hour. 
9.Sprinkle icing sugar/sugar, cut into slices and serve.

 •☆.•*´¨`*••♥ Good Vibes Everyone! ♥••*´¨`*•.☆•

What's Cooking?

When me and my husband were tired of the usual take out foods, I had prawns in mind for that night. Besides, I have not cooked a real dish in years so maybe this is the time I can impress everyone...especially my husband. So menu for that night was...Prawns con salsa Alavar. They say the cheapest prawns or seafoods in general can be found in Zamboanga, my hometown in the southern part of the Philippines. I also used the amazing Alavar sauce which is said to be made of coconut milk, crab roe and secret spices. My husband is not really fond of sea foods might be because it's pricey to have it on the menu during an ordinary day, I mean something you might want to have only during holidays. So here is the recipe and promise you it is just so simple. No need of magic wand or to be pro in the kitchen.

Here is my version of the Prawns con salsa Alavar.

• 1 kilo of fresh prawns (thaw if frozen)
• 500 grams of Alavar sauce, depends on how much you like but I like to make
more because it taste good on top of my rice and as a dipping sauce
• 6 cloves of garlic, chopped
• 1-1 1/2 inch of ginger, peeled and sliced
• 1 medium onion, chopped
• vegetable oil

-Wash the prawns and leave them in a colander to drain.
-In a large wok or kawali, heat the oil then combine garlic, onion and ginger. Saute until onion is translucent.
-Stir in the alavar sauce and simmer for a few minutes or if sauce has fully melted.
-Add the prawns, let them heat through.
-Remove from heat then serve with rice.

I highly recommend this recipe which I had last month. The large pieces of prawns were cooked to sweet perfection and doused in sinful sauce. And the rice was steamed just right, which added to the delightfulness of the dish.