Thanks for attending: Prelude to Pistahan
To our members and friends! Isang tulog na lang, and it’s time for Pistahan once again! Have you bought your tickets yet? If not, don’t worry, we will still be selling tickets by the entrance tomorrow.
In preparation for this yearly SSL event, we wanted to have our monthly cooking lesson for May to be all about the typical food we often find in Filipino fiestas. So last May 25, we invited friends and interested participants to join our regular cooking workshop (as part of the SSL Integration project) as we prepared and cooked three dishes that are often found in a Filipino fiesta or party. As promised, here are photos and recipes from that day.
Lumpia (Filipino-style fried spring rolls)
- ½ kg ground pork (or ground beef, or mixed)
- ¼ cup spring onions, finely chopped
- ½ cup carrots, finely diced (or shredded)
- 1 medium sized onion, finely diced
- 2 tbsp. garlic, finely diced
- 1 pc. egg
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 tbsp. soy sauce
- Lumpia wrapper (a.k.a. spring roll wrapper, can be bought in any asian grocery)
- Cooking oil (preferably vegetable oil)
- Combine all ingredients (pork, spring onions, carrots, onion, garlic, egg, salt, pepper, and soy sacue) in a large bowl and mix thoroughly.
- Place 1-1 ½ tablespoon of the mixture in a lumpia wrapper and roll tightly. Use water or egg to seal the edge of the roll.
- Heat the cooking oil and deep fry the lumpia for about 8-10 minutes (until golden brown).
- Remove from fryer and place onto paper towels to remove excess oil.
- Serve with sweet and sour sauce. Enjoy!
Pancit (Filipino noodles, specifically, Pancit bihon style)
- Rice noodles (pansit bihon)
- Chicken breast
- Bean sprouts
- Spring onion
- Fish sauce
- Soy sauce
- Salt and pepper
- Soak the rice noodles in water until its half-soft.
- Saute garlic and onion in a heated pan with oil.
- Add the sliced chicken breast until brown.
- Saute the vegetables with the above starting with the ‘hard’ veggies.
- Add soy sauce and chicken bouillon and mix.
- Add the noodles until cooked.
- Taste the mixture and add fish sauce if needed. Also add salt and pepper.
- When everything is cooked, sprinkle it with chopped spring onions and coriander.
- Serve hot.
- 12 pieces raw eggs (medium size)
- 1 small can condensed milk
- 1 cup sugar
- lemon zest
- Separate the yolk from the egg white (only egg yolks will be used), put into a bowl and beat them using fork.
- Add the condensed milk and mix thoroughly
- Pour-in the same volume of milk as of the condensed milk and mix well. Also add some lemon zest to add some flavour and aroma to the mixture.
- Dissolve the sugar into a small pot until it caramelized (light brown color) and immediately put and spread the caramel evenly on the mold (or ‘llanera’).
- Wait for 5 minutes then pour the egg yolk and milk mixture on the mold and then cover the top of the mold using aluminium foil.
- Steam-cook the mold with the mixture for 30-35 minutes.
- After steaming, let the temperature cool down then refrigerate.
- Serve for dessert.
If you like what you see, join us tomorrow for the Pistahan 2014 at AF Borgen in Lund! Details can be found here!