Cook and Brew.

This isn’t the first dish I’ve cooked since we have moved in here in our new house but this dish is a special one for me..my personal top pick among the dishes I’ve cooked for the week.  My taste buds (and the husband’s and the little one’s) gave an o-kay sign.  In fact, I’ve consumed 2 cups of rice last night.  I’ve never been this proud of my own cooking.  Well, it’s suffice to say, that it’s the first “perfect” dish I’ve ever cooked. LOL.

I’m sharing the recipe for you to find out how yummy it is.  By the way, the crappy photo doesn’t do justice since I’ve taken it just a while ago..meaning, it’s a leftover of last night’s. The original finished product was a lot more inviting and looks really scrumptious.  It even made me and the husband to click here after devouring our dinner.

Ingredients:

Meatballs:
1/4 kilo ground pork
1/2 cup singkamas finely chopped
2 cloves garlic finely chopped
1 pc small onion finely chopped
1 pc raw egg
salt

Soup:
1 tbsp cooking oil
3 cloves garlic, finely chopped
1 pc small onion, coarsely chopped
4 cups water
2 pcs Pork Broth Cubes
1/2 cup carrots sliced thinly
1/2 cup repolyo sliced thinly
1/2 cup sayote sliced thinly
ground black pepper

Procedure:
1. Combine all ingredients for the meatballs.
2. Mash together and shape into balls.

Soup:
1. Saute garlic and onion.
2. Add water and broth cubes. Wait until the cubes melt and water about to boil.
3. Drop in meatballs and simmer until well-cooked.
4. Add carrots, repolyo, sayote and simmer until the vegetables are cooked.
5. Season with pepper.

Lumpia is a type of stuffed spring rolls. They are served fried or non-fried and fillings vary: pork, beef or vegetables served with sweet and sour sauce. This is Chinese in origin and other Asian countries have their own lumpia versions and variations as well. In Taiwan, Singapore and Malaysia, it is called “popiah”. In Vietnam, it is known as “cha gio”. In the Philippines, it is called lumpia. The Filipino lumpia is further categorized to two: Lumpiang Ubod – served fresh and wrapped in a crepe-like sheet; and Lumpiang Shanghai, or Fried Spring Rolls or Fried Lumpia.

Here’s how we usually prepare our Fried Lumpia:
* 1 lb. ground pork
* 1/4 cup finely chopped onions
* 1/2 cup finely chopped carrots
* 1 small box of raisins
* 2 whole eggs
* 3 dashes of sesame oil
* salt and pepper, to taste
* 3 tbsp. soy sauce
* lumpia wrapper (1 pack usually has 50 sheets)
* vegetable oil, for frying

Procedure:
1. Combine all ingredients in a bowl. Mix until well blended.
2. Wrap into thin rolls with a lumpia wrapper. Fry in deep hot oil.
3. Serve with your favorite ketchup or make your own Sweet and Sour Sauce recipe.

To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water, ginger and garlic in small saucepan. Bring to boil. Stir in cornstarch paste and simmer 5 minutes, or until thickened. Season to taste with salt. Keep warm.

Pineapple Meatloaf

Ingredients:
1 can (439 g) Del Monte Fresh Cut Pineapple Tidbits, well drained
1 pc egg
1 pc hard boiled egg, thinly sliced (personal modification)**
1/2 K ground pork
1 pc beef bouillon cue, crumbled
2 pc sliced bread (pan Americano), diced
1/4 cup evaporated milk
1 each medium red and green bell peppers, chopped
1 pc medium onion, chopped

Procedure:
1. Combine half of Del Monte Fresh Cut Pineapple Tidbits with all the other ingredients (except for the hard boiled egg). Season with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/4 tsp pepper. Mix thoroughly.

2. Spread the remaining pineapple on the bottom of a 9″ x 5″ pan*, then pour and spread meat mixture. Place the sliced hard boiled egg on top of the meat mixture. Cover with wax paper and steam for 1 hour. Cool slightly then serve with Del Monte Banana or Sweet Blend Ketchup.

Makes 8 servings.

Mai’s Kitchen Notes:
* I used the usual leche flan llanera for steaming since I didn’t have the mentioned pan size/container.

Ingredients:
1 can 234 g Del Monte Fresh Cut Pineapple Chunks, drained (reserve syrup)
1/2 Kg pork kasim, cut into chunks
8 cloves garlic, crushed
1/2 cup water
3 Tbsp soy sauce
3 1/2 Tbsp brown sugar
1/8 tsp dried oregano (optional)
2 Tbsp Del Monte Red Cane Vinegar
1 pc laurel leaf
3 Tbsp tausi (salted black beans)
Procedure:
1. Combine pineapple syrup with other ingredients except pineapple chunks. Cover and simmer over low heat for 40 minutes or until pork is tender, then simmer uncovered for about 10 minutes.
2. Add Del Monte Fresh Cut Pineapple Chunks. Allow to simmer for another 5 minutes.

Other Notes:
Make 6 servings

Lusog Note:
Rich in Niacin – promotes normal digestion and healthy skin

Source: Del Monte Kitchenomics Cookbook Volume III

Sorry, no uploaded pic. This is my first ever successful dish hooked from a recipe book. It’s my first achievement and I myself was proud and more than satisfied of the outcome. How I wish I should’ve taken a picture of this.

I really find this Kitchenomics Cookbook fascinating and rookie cook-friendly. It provides pictures of the dishes so more or less, you’ll have a glimpse of how the dish should look like. The steps are complete and are easy to follow. It also includes nutrition notes…perfect for those diet-conscious buffs.