BurntLumpia
total posts: 48
burntlumpia.typepad.com
Easy chicken adobo recipe from The Steamy Kitchen Cookbook.
burntlumpia.typepad.com
Tsokolate: Filipino hot chocolate made from roasted cocoa nibs, sugar, and ground peanuts.
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Suman Sa Gata: A Filipino treat of glutinous rice cooked in coconut milk and sugar, and then wrapped and steamed in a fragrant banana leaf.
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Spring Roll wrappers made from scratch.
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Kinilaw: Filipino bar food consisting of raw fish dressed in vinegar, citrus, ginger, onions, and chilies.
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Salabat Cocktail: A tall refreshing glass of Filipino ginger tea mixed with dark rum. Think of it as a twist on a Dark and Stormy.
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A dirty martini made with a splash of spicy Filipino vinegar and garnished with a pickled pepper.
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Filipino "Jello" Shooter: An edible cocktail made from Filipino lime juice, agar-agar, and tequila.
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Candied Kalamansi Peel -- the rinds of Filipino limes can easily be turned into a sweet treat.
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Head-on shrimp sauteed in coconut milk with chilies, onions, and garlic.
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Pork Belly Adobo: Slow-braised pork belly with a side of sweet-tart apples.
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Autumn Halo-halo: Persimmons and pomegranates add fall flavors to a typically summertime Filipino dessert.
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Spicy Sizzling Sisig: A spicy sizzling platter of chopped pork ears and pork jowls. It's a Filipino dish of porky goodness!
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Bistek: Soy and citrus marinated flank steak wrapped in warm tortillas.
burntlumpia.typepad.com
Besides being delicious and easy to prepare, sardines are a sustainable species of seafood as well.
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These tiny dried shrimp can be used in fried shrimp fritters, or in a strong shrimp stock to be used in a risotto.
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Don't be afraid of chicken feet. They make a wonderful stock and they can also be grilled.
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Empanadas stuffed with duck confit and then deep-fried in duck fat.
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Duck Adobo Confit: a fantastic fusion of Filipino and French cuisines.
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Fava beans have mohawks... and plenty of flavor.
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Pickled carrot and green papaya salad, julienned with a scary-sharp mandoline.
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Pandan Old-Fashioned Cocktail: Bourbon whiskey and simple syrup infused with pandan leaf.
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Asian Pears poached in pandan-infused Riesling wine.
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Knotty By Nature: When steeped in milk and cream, fragrant pandan leaves can impart amazing flavors to create a very unique ice cream.
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A hearty soup made with grilled beef shanks and grilled corn. The best part though, is the bone marrow.
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Homemade beef jerky that was cured and dried with nothing more than a fan, some furnace filters, and a couple of bungee cords.
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Calamari stew over steamed rice... and a how-to video for cleaning squid.
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Purple yam cupcakes with coconut frosting. Happy Valentines Day!
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Fermented shrimp paste: A very pungent, yet very suitable substitute for anchovies when making a Caesar Salad.
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Ikura (salmon roe) topped with 24-karat gold leaf. An unforgettable experience at Urasawa in Los Angeles.
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Shucking fresh oysters at home takes a bit of practice, but if you're patient, you will be rewarded.
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Sweet and custardy bread pudding with rum-soaked dried mangoes.
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Fresh Tamarind Pods: The sticky pulp inside the shells are a key ingredient to many Southeast Asian cuisines.
