Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts
Friday, June 25, 2010
This is NOT your Nanay’s (mom’s) Banana Lumpia!!
Come to think of it…it's not my Nanay’s Banana Lumpia either.
That’s right Ma! Your little boy has grown up and I’m making moves of my own.
As I always like quoting Frankie, “I did it myyyyyyyyyy wayyyyyyyy!”
These are (wait for it, wait for it…..),
Banana Cream Cheese Lumpias!!!
BANG! KA-POW! KI-AIEE! BOO-YAH!!
YES, YES! That’s what I said, Ladies and gentlemen. Boys and girls.
Banana, Cream Cheese. Lumpia.
Alright…take your time, catch your breath…inhale, exhale, inhale and exhale.
* The recipe is slightly different, but the fundamental technique remains the same. Yes, there are just some things you shouldn’t mess with.
Ok people!!
As some of you might already know, making Lumpia or almost any type of “egg roll” thingy is not that easy if you’re a newbie at rolling food. I would think that most Asian people who has a sensible mom, would have found their butts sitting in the kitchen chair the night before some big family shin-dig, rolling a bagillion Lumpias/eggrolls/springrolls/etc.
If you are one of these kids, you can skip most of this and go straight to the recipe and go make yourselves some tasty treats. Unless you want to stay and be entertained :D
For those of you, who haven’t had the opportunity to get your rolling skills on, don’t worry about it too much, because rolling Banana Lumpias is a great way to start.
Unlike most rolls, the ingredients for Banana Cream Cheese Lumpias don’t come pouring out of the sides if you don’t roll them correctly and your wrapper doesn’t end up tearing due to rolling too slow ( the wrapper gets saturated from some ingredients/mixes). The ingredients are very forgiving to amateur rollers and also creates a great combination of yumminess.
Ingredient:
1 bunch banana
1 packet of eggroll wrappers (usually found in the freezer of most Asian markets).
1 pint (16 oz.) of cream cheese (which ever your favorite one is,)
¼ cup brown sugar
1 egg (scrambled, you’re going to use this to paste your lumpia closed)
For this batch of Lumpia, I used the Menlo brand of wrappers. Not my favorite, because I prefer the thinner wrappers. Menlo is a little thicker than most eggroll wrappers which take a little longer time to cook and doesn’t become as crisp.
* Make sure the wrappers are thoroughly defrosted before you use them.
For bananas, use Dole or Chiquita. They’re larger and you get 8 lumpias out of 1 banana. (4 lumpias if you make standard Banana Lumpias.)
Set up:
There are 3 things that are important when making food like this:
1) Organize. That way it becomes easier as you are repeating the process.
2) Keep the wrappers from drying up. You can do this by having a damp paper towel covering the wrappers.
3) Have great & helpful company with you or some awesome music to sing along with while you roll.
Here’s how I set things up (check out the picture).
1) Bananas, a cutting board with knife.
2) A plate with wrappers separated and covered with a damp paper towel.
A) Separate as you go. Separate about 6-8 wrappers from the bunch if you’re rolling by your self. More if you have someone helping you.
B) Store the rest back in its plastic bag and keep that covers as well.
3) A large ramekin of brown sugar and a tea spoon.
4) The container of cream cheese and a tea spoon.
5) A large ramekin of the scrambled egg.
6) A large round dinner plate to roll on.
7) And a dish to hold the rolled lumpia.
Rolling Directions:
Pay attention now and you’ll see why setting your area up in a organized manner is mucho importante’.
1) Take peeled banana (duh )
A) …and cut it half.
B) Take one half and quarter in the long way.
2) Take a wrapper and place in on the large dinner plate. (Here’s where you start referring to the pictures.) The wrapper should be in the diamond position. A corner pointing at you, another to the left, another to the right and another away from you.
3) Place a slice of banana on the bottom quarter of the wrapper of corner A. As depicted in the picture.
a. Add about 1 ½ teaspoon of cream cheese. Distribute along the length of the banana slice.
b. Add about a ¼ to ½ a teaspoon of brown sugar.
4) Take corner A of the wrapper and place over the ingredients and tuck it in.
5) Fold corner B over A.
6) Fold corner C over B.
7) Now firmly but gently roll the bottom towards corner D while making sure that corners B and C stays even.
8) With your finger, dab a bit of the scrambled egg on corner D and close it.
9) Place the lumpia in the dish that you are using to hold the lumpia, make sure that corner D is sitting on the bottom. This will ensure that the corner will stay firm as the egg dries.
There you go! You’re first Lumpia!
Now go repeat steps 1-9 another 29 more times. :D
When you’re done rolling all of that, clean up your mess.
Now…one of the best thing about any kind of eggroll is, is that they can be stored in the freezer till you want to eat them.
How long can you store them you may ask?
Um…a couple months…I think?
So, Yeah! If you not planning on eating all 30 lumpias at that moment, then you should definitely store what you’re not eating away in a Ziploc freezer bag and into the freezer.
Deep-frying Directions:
1) Heat your deep fryer or a frying pan with a enough oil to 350-375 degrees, so that the lumpia can stay submerged beneath surface until it is evenly golden brown.
2) Now place a lumpia in the oil when it is ready. Always be aware (as with ALL deep frying) that every time you put a lumpia in the oil, the oil cools a few degrees. So always wait about 5-7 alligator seconds before you put another lumpia in the oil.
3) When the lumpia is a golden brown, place it in a steel colander to drain the excess oil and cool down for a bit.
WARNING!!!!
DO NOT!!! AND I REPEAT!!! DO NOT ATTEMPT TO EAT A LUMPIA THAT HAS NOT BEEN OUT OF THE DEEP FRYER/PAN FOR ANY TIME LESS THAN 8 MINUTES!!!
YOU WILL TOTALLY BURN THE F**K OUT OF YOUR MOUTH AND CRY LIKE A B*TCH.
I KID YOU NOT!
Sprinkle with powdered sugar, serve and ENJOY.
These Banana Cream Cheese Lumpias are delicious and a great for breakfast, afternoon tea or as dessert.
Great with ice-cream too!
It’s a hit at parties both large and small!
Your kids will love it!
Your husband will take out the garbage without being asked!
Your boyfriend will ask you to marry him!
Your wife/girlfriend will do what ever you want her to do!
…alright, enough of that.
Labels:
Asian,
banana,
cream cheese,
deepfried,
filipino,
lumpia,
pinoy style
Monday, April 26, 2010
Shoyu Chicken
If there is one thing that I've learned and live by: is that I will never ever be able to make any dishes the way my mom (or many one else's mom) makes them. But, by that same token, if there is one thing that I learned from my mom about cooking is: "just make 'em taste good, braddah!"
Yeah, my mom talks like that.
And, yes. I do, "make 'em taste good...".
So, with all that said, here is my Shoyu Chicken:
Ingredient:
1 dozen chicken thighs w' skin and bones
2 cups brown organic sugar (organic - being optional)
1 1/2 cup of Aloha Shoyu (soy) Sauce
4 cloves of garlic
3-4 slices of ginger
1 table spoon of pepper corn
2-3 bayleaves
In a big pot. Heat about a table spoon of oil and then brown your chicken.
Don't just throw everything in there. Put as much of the chicken as you can fit in there so you can brown and cook you chicken evenly. Brown both sides and then remove and put into a separate bowl.
Drain oil and repeat process until all your chicken is browned.
Don't worry about the chicken being fully cooked. All you want to do is brown the chicken and the pot and cook off some of the chicken fat. But not all of it.
When all your chicken is browned, put it all back into the pot with the garlic, ginger, peppercorn and bay leaves. Cover it and turn the heat down to medium for about half hour.
This will finish cooking most of your chicken and create a broth at the same time.
After about a half hour, drain the broth and fat into a separate bowl and add the sugar, and shoyu (soy) sauce into the pot.
Don't stir it! Just cover it and leave it alone for about 15-20 minutes.
Bring the heat to a medium-low temperature.
Make a pot of rice.
While you are doing that the broth and chicken fat sitting in the bowl will begin to separate.
Once it's separated, slowly and gently remove the chicken fat from the broth.
This should be a slow process. Take your time.
*note~Shoyu sauce is Japanese soy sauce.
Hawai'i people love using the Aloha brand shoyu, being that it had a lighter flavor than most of the Japanese shoyu sauces, Chinese soy sauces or any other Asian soy sauce out there.
My favorite shoyu sauce is Kikoman, because of it's richer flavor.
Now you know....
Once you take out all of that chicken fat, put the broth back into the pot.
One of my favorite cooking techniques is making reductions. Which is basically cooking a liquid to the point where most of the H2o is taken out of the sauce. This technique leaves you with a thicker and richer sauce.
So at this point, I remove the cover from the pot and bring the heat up to about medium high and basically watch the sauce boil down. Feel free to carefully turn your chicken over one-by-one to ensure that all the pieces are being cooked evenly in the sauce. You should also use a tea or table spoon, to drizzle the sauce over the top pieces.
This could take about 20 minutes or so.
Make what ever kind of veggies you feel like eating.
For some uncanny reason, when ever I make Shoyu Chicken, I always end up having corn with it. I just happens.
Once you sauce attains a slightly syrupy viscosity, your chicken is done.
This is even better with my famous fried rice: http://speakingpenguin.blogspot.com/2010/04/quick-and-painless.html
This is even better with my famous fried rice: http://speakingpenguin.blogspot.com/2010/04/quick-and-painless.html
Enjoy!
Subscribe to:
Comments (Atom)










