Just Corn Soup – Finally, Less is More!

This is one of my all-time favorite ways to enjoy fresh, summer corn, and a great lesson in just how little help these sweet ears need. If you’re using perfect, peak season ears, a little butter, salt and pepper is really all you need. And no, water never counts.

In case you’re wondering why we blended half the corn at the beginning, even though we were going to blend it at the end anyway, I have a great reason for that. The first time I made this soup, it came out so perfectly delicious that I’m now afraid to change the steps.

I blended the corn, and started cooking; not knowing it would look so terrible and broken. It tasted amazing, but looked like a horrible mistake, so I ended up giving it a little blitz with the stick blender. That did the trick, and I had something that looked as gorgeous as it tasted.

Would it taste the same if you simmered the corn in the water, and then blended it all at the end? I’m not sure, but my instincts say no. By the way, if you don’t have a stick blender, you’ll have to carefully puree about half the soup in a blender (in batches if necessary), and then add it back in. I really hope you give this amazing corn soup a try soon. Enjoy!

Makes 4 small portions:

3 cups packed fresh sweet white corn kernels (about 3-4 ears)

3 cups cold water

2 tablespoons unsalted butter

generously season with salt

cayenne to taste

Bacon & Asparagus Dutch Baby, Baby!

I’ve been seeing savory, non-breakfast versions of Dutch Babies pop up on menus lately, and while I’m not sure that means it’s a hot new trend, I figured I would get in on the ground floor with this amazing bacon and asparagus version, just in case.

Above and beyond the ingredients, the most important thing here is using a cast iron pan similar to, or better yet, exactly like, the 12-inch example seen herein. These relatively cheap and indestructible pans are one of the best kitchen investments of all time, but if you don’t have one, there is a Plan B.

You’ll have to do the bacon and asparagus steps in a frying pan, and then transfer everything to a similarly sized casserole dish. Make sure the sides are coated with your bacon fat, and then pour in your batter, and bake as shown.

It will take a few extra minutes in the oven, but just simply bake it until it’s browned, and properly puffed. It won’t work as well, but you should get similar results. Either way, I really hope you give this wonderful bacon and asparagus Dutch Baby a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

3 large eggs

2/3 cup milk

3/4 teaspoon kosher salt

1/2 cup finely grated Parmigiano-Reggiano (1/4 cup if packed, but don’t pack it)

freshly ground black pepper and cayenne to taste
1 tsp lemon zest

1/2 cup all-purpose flour *packed 
*push and pack as much flour as you can fit into the 1/2 cup measure)

1 tbsp olive oil

6 strips bacon

1 generous cup sliced fresh asparagus

- Bake at 475 F for about 12-13 minutes, or until browned and puffed

Spring Vegetable Tartine with White Anchovies – Food Wishes and Little Fishes

It’s not unusual for me to borrow ideas from the various restaurants I visit, but they’re normally tweaked, altered, or otherwise adapted. This time, however, I just blatantly stole this spring vegetable tartine with white anchovies, as it. Why mess with perfection?

Yes, this spring vegetable tartine, featuring the awesomeness that is the white anchovy, was lifted almost verbatim from SHED, which is my current, “favorite place to eat.” If you’re ever anywhere near Healdsburg, CA (like within 500 miles), you simply must visit this amazing store/café/charcuterie/restaurant hybrid.

Now that I’ve offset some of my guilt for stealing this recipe with such a glowing recommendation, I can move on to this intensely tasty tartine. This would be incredibly delicious with just the aioli and vegetables, but when you add the “boquerones,” this goes from great sandwich, to memorable experience.

Even if you think you hate anchovies, which you really don’t, you may still love these, since they are so completely different. They are very mild in flavor, but still extremely savory. I was going to say they're a little bit like pickled herring, but that probably won’t help. Regardless, I hope you give this spring vegetable tartine a try very soon. Enjoy! 

Ingredients for 4 generous servings:

For the aioli:

1 or 2 garlic cloves, sliced

1/4 teaspoon kosher salt

3/4 cup mayonnaise

1 teaspoon lemon zest

1 tablespoon lemon juice

pinch of cayenne

The rest:

4 large thick slices day-old French bread, toasted

16 white anchovy fillets (aka boquerones)

* 2 cups thinly peeled, sliced, or shredded fresh vegetables, moistened with a splash of lemon juice, and drizzle of olive oil.

edible flowers, optional

* Carrots, fennel root, radishes, celery root, asparagus, artichoke hearts, peppers, endive, micro greens, and any/all kinds of sprouts would work beautifully here.

Colcannon Hash – I Invented This, As Did Others Before Me

Every year about this time, I try to do some kind of culinary nod to St. Patrick’s Day, and this colcannon hash is the latest example. I really loved how this came out, and it made a beautiful, and delicious base for poached eggs, but there was one problem. Apparently, I didn’t invent this.

I thought I did, as I do with almost all the new recipes I create, but I figured I’d do a search anyway, just to confirm this assumption of singular brilliance. So I did, and it quickly became apparent that many others had the very same idea. Good for them.

I realize St. Patrick’s Day brunch isn’t really a thing, but if it were, this would be perfect. Although, we might have some leftover corned beef the day after, which would make this even more amazing; so maybe we should forget St. Paddy’s Day breakfast, and turn this into a hearty, day-after hangover cure instead. Either way, I really do hope you give this a try soon. Enjoy!

Ingredients for 2 large portions:

1 tablespoon vegetable oil

2 ounces pancetta or bacon, diced

2 large russet potatoes, diced, rinsed, and well-drained

1 tsp salt, plus more to taste

freshly ground black pepper to taste

2 tablespoons unsalted butter

1 1/2 cup sliced green onions (mostly the white and lighter green parts)

2 large handfuls baby kale, roughly chopped

1/4 cup freshly grated sharp Irish cheddar cheese (or any sharp cheddar)

pinch of cayenne

2 tablespoons freshly chopped Italian parsley 
2 or 4 poached eggs, optional (actually, not optional)

Gising-Gising Recipe

INGREDIENTS:

• 3 garlic cloves, minced
• 1 red onion, minced
• small piece of ginger, grated (use ginger powder if it’s a hassle for you to peel and grate ginger)
• 100 g small shrimp or about 200 g lean ground pork
• kangkong stalks* chopped thinly about 2 cups or more
• 1 can coconut milk or about 2 cups fresh coconut milk
• green finger chilies, thinly sliced (use as much as you like)
• 1-2 pieces red chili peppers

INSTRUCTIONS:

1. Heat a pan with a little oil, about 2 teaspoons over medium high heat/fire. Add minced garlic followed by onion and ginger;
2. If using meat or shrimp, add them next but take the shrimp off the pan when it turns pink and set it aside to be put back towards the end of cooking.
3. When the ground pork has browned, add the kangkong, season with a little salt and pepper.
4. Next, add green chilies and the coconut milk, add water if needed. Season with fish sauce, cover and let it simmer until coconut oil comes out or stop the cooking process when the veggies are done and you want to have more coconut milk sauce for the rice.
5. Pair it with fried tilapia or any fish and enjoy!

Notes:
*Green beans and sitaw (string beans) can also be used instead.


Source: Home Cooking & Baking

Baked Breaded Garlic Mushrooms Recipe

INGREDIENTS:

• Cooking spray
• 1 cup plain breadcrumbs
• 3 tablespoons Parmesan cheese, grated
• ½ teaspoon paprika
• ½ teaspoon salt
• 1 tsp black pepper
• 2 eggs
• 3 cloves of garlic, minced
• 20 white button mushrooms, cleaned
• ½ cup all-purpose flour
• more salt & pepper for the flour

INSTRUCTIONS:

1. Preheat oven to 400F/200C degrees. Line a baking sheet with non-stick foil and set aside.
2. In a shallow dish combine the breadcrumbs, Parmesan cheese, paprika, salt and black pepper.
3. In a separate shallow bowl whisk the egg together with the minced garlic.
4. In another dish, add the flour and season with salt & pepper to taste.
5. Dip each mushroom first in the egg mixture, then flour, then fully coat with the breadcrumb mixture and place on the prepared baking sheet.
6. Repeat with remaining mushrooms.
7. Lightly coat the breaded mushrooms with the cooking spray.
8. Bake the mushrooms for 12-16 minutes or until golden brown. Serve warm with dip of your choice.

Source: Erren's Kitchen

Spicy Bok Choy Recipe

INGREDIENTS:

• 4 heads baby bok choy
• 1 tablespoon sesame seeds
• 1 tablespoon olive or avocado oil
• 1 tablespoon sesame oil
• 1 teaspoon Sriracha or hot chili sauce
• 1 tablespoon tamari or soy sauce

INSTRUCTIONS:

1. Slice the boy choy in half length wise and rinse well. Gently shake and pat dry. A little water in between the leaves is okay.
2. Heat a hot skillet or cast iron pan over medium high heat. Toast sesame seeds in hot pan for 2-3 minutes, until slightly browned. Remove seeds from pan and set aside.
3. In a small bowl mix Sriracha and tamari and set aside.
4. Heat oil in the hot pan. You can use half avocado oil (for it's higher smoke point) and half sesame oil. You can use 2 tablespoons of sesame oil instead.
5. Add the garlic to the oil and stry quickly to avoid burning, quickly add the bok choy, cut-side down. Sear for about 30 seconds, then flip over. Pour Sriracha and tamari mixture over the bok choy and cover with the pan with a lid. Cook 3-4 minutes, until bok choy is tender. Remove from heat.
6. Serve with sesame seeds sprinkle on top.

Source: the infinebalance food blog

Sauteed Garlic Mushrooms And Onions Recipe

INGREDIENTS:

• 8 ounces mushrooms, sliced
• 1 sweet onion, thinly sliced
• 1 garlic cloves, crushed or minced
• 1 tablespoon maitre d'hotel butter
• 1 teaspoon steak rub

INSTRUCTIONS:

1. Melt butter in a large skillet over medium heat.
2. Add onions, sauteing for 4-5 minutes, or until they start to soften and turn translucent.
3. Add mushrooms and garlic, tossing to coat with butter.
4. When mushrooms reduce in half their size, stir in steak rub and cook for an additional 1 minute.

Source: Savory Experiments

Teriyaki Chicken Bowl With Vegetables And Rice Recipe

INGREDIENTS:

• 2 cups uncooked long-grain brown rice
• 4 tablespoons soy sauce
• 1 teaspoon cornstarch
• 6 tablespoons dark brown sugar
• 4 tablespoons mirin (sweet rice wine)
• 2 tablespoons fresh lemon juice
• ¾ teaspoon sesame oil
• 4 skinless, boneless chicken breasts (about 2 pounds), pounded to even thickness about ½-inch
• Kosher salt, for seasoning chicken
• Freshly ground black pepper, for seasoning chicken
• 1 tablespoon vegetable oil
• 4 cups broccoli florets
• 2 cups sliced zucchini
• 1 cup sliced carrots
• Sesame seeds, for garnishing (optional)

INSTRUCTIONS:

1. Cook brown rice according to package directions.
2. Heat oil over medium-high heat in a large pan or skillet. Season both sides of the chicken breasts with salt and pepper. Place chicken breasts in skillet and cook for 5-8 minutes on each side, or until chicken are cooked through (165°F internal temperature). You may have to work in two batches depending on the size of your pan. Reduce heat to medium if chicken browns too quickly. Transfer chicken to a plate to rest.
3. Meanwhile, steam the vegetables until tender; about 5 minutes for carrots, 4 minutes for broccoli and zucchini.
4. Combine soy sauce and cornstarch in a small saucepan, stirring with a whisk. Add brown sugar, mirin, and lemon juice; bring to a boil. Cook 1 minute or until thickened, whisking constantly. Brush some sauce on top of each warm piece of cooked chicken, and then slice.
5. Serve the rice bowls into 4 to 6 servings. Add brown rice, vegetables, and then top with sliced pieces of chicken. Drizzle chicken with teriyaki sauce and sprinkle some sesame seeds (if desired). Serve with more sauce on the side.

Source: Jessica Gavin

Chinese Garlic Tofu Stir-Fry Recipe

INGREDIENTS:

For the Garlic Sauce:

• ¼ cup soy sauce (use 3 tablespoons or light soy sauce if you prefer it less salty)
• 2 tbsp. rice vinegar
• 2 tbsp. maple syrup or agave
• 2 tbsp. water
• 4 garlic cloves, minced
• 2 tsp. cornstarch

For the Tofu Stir-Fry:

• 2 tbsp. sesame oil, divided
• 1 lb. extra firm tofu, drained, pressed at least 15 minutes, and cut into 1 inch cubes
• 4-6 dried chili peppers, halved (optional)
• 3 cups fresh green beans

For Serving:

• cooked rice
• toasted sesame seeds

INSTRUCTIONS:

1. Stir all sauce ingredients together in a small bowl. Set aside.
2. Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium heat. Add tofu cubes in a single layer. Cook about 10 minutes, flipping once or twice during cooking to achieve browning on multiple sides. Remove from skillet and transfer to a plate.
3. Add remaining tablespoon of oil to skillet and raise heat to high. Add dried chili peppers and green beans, Stir fry until green beans are tender-crisp, 2-3 minutes. Add tofu back into skillet along with sauce. Flip a few times and cook just until sauce thickens a bit and coats tofu and green beans. Remove from heat.
4. Divide onto plates with rice. Sprinkle with sesame seeds and serve.

Source: Connoisseurus Veg

Coconut And Peanut Tofu Vegetable Mix Recipe

INGREDIENTS:

• 1 bottle coconut adobo sauce
• ¼ cup peanut butter
• 2 tbsp. butter (sub in oil for vegan recipe)
• 1 tsp. sugar
• 1 large onion, sliced thin
• 2 celery stalks, sliced
• 1 large carrot, grated
• 1 red or orange pepper, sliced thin
• 4 garlic cloves, minced
• 2 lbs firm or extra firm tofu, drained and pressed of water
• 1 (19 oz) can chickpeas, drained
• Half of 1 lime, freshly squeezed
• Salt and pepper

INSTRUCTIONS:

1. Add butter to a large frying pan and place over medium-high heat. Add the onions once the butter is melted. Cook for a few minutes, or until colour begins to appear on the onions. Add salt, pepper, and sugar. Stir in the celery and continue cooking until onions brown some more (going to an almost caramelized look!) Stir in tofu and carrots: cook until tofu is nice and golden (could take anywhere from 10-15 minutes) stirring frequently.
2. Stir in the garlic, peppers, and chickpeas. Cook for 1 minute and then pour the sauce and peanut butter in. Reduce heat to a simmer, and cook for 10-15 minutes, or until heated through. Squeeze in fresh lime juice if desired.

Source: The Cookie Writer

Ensaladang Bagnet Recipe

INGREDIENTS:

• 300 g bagnet (pork belly crackling)
• 150 g shallots, slivered
• 500 g tomatoes, cut into wedges
• 1 tbsp chopped kinchay (Chinese parsley)
• 2 tbsp fresh calamansi juice
• 3 tbsp bagoong isda (anchovy sauce), strained
• 2 tsp freshly ground black pepper
• 250 g seaweed

INSTRUCTIONS:

1. Chop the crackling into bite-size chunks. 
2. In a bowl, mix the shallots, tomato, parsley, anchovy sauce calamansi juice and pepper, then add the crackling and toss lightly. 
3. Transfer to a salad bowl and arrange the seaweed around the sides.

Source: Lutongbahay.com

Umami Beef & Potatoes Recipe

INGREDIENTS:

• 1 lb. of lean ground beef
• 1 large russet potato, diced
• 1 medium sweet potato, diced
• 1 medium onion, diced
• 1 medium carrot, diced
• 3 cloves garlic, minced
• 1 can (8 oz.) tomato sauce, or 2 tbsp. tomato paste
• 2 stalks green onion, chopped
• 1/2 cup water
• 2 tbsp. fish sauce
• 2 tbsp. soy sauce
• 1/2 tsp. sugar
• 2 tbsp. oil

INSTRUCTIONS:

1. Heat the oil over medium heat in a pot or dutch oven then add the garlic and onion. Stir to prevent from burning. Cook the garlic and onions until softened.
2. Add the ground beef and saute until no longer pink. Add the tomato sauce, water, carrots, sweet potato and potato. Reduce to low and let simmer for 20 minutes until the carrots and potatoes have softened. Turn the heat up and add the green onions, fish sauce, soy sauce and sugar. Cook for 5 to 10 more minutes until most of the liquid has evaporated.
3. Serve over rice.

Source: The Red Gingham

Baked Vegetable Spring Rolls Recipe

INGREDIENTS:

For the Vegetable Spring Rolls:

• 2 oz. rice noodle vermicelli
• 3-4 tbsp. vegetable oil, divided
• 1 tsp. sesame oil
• 1½ cups finely chopped shiitake mushroom caps
• 3 scallions, white and green parts separated and chopped
• 2 garlic cloves, minced
• 1 tsp. freshly grated ginger
• 3 cups shredded napa cabbage
• ½ cup julienned carrots (about 1 carrot)
• 1 tbsp. soy sauce
• ½ tbsp. rice vinegar
• ½ tbsp. brown sugar
• about 10 vegan spring roll wrappers (made from wheat flour, not rice paper wraps)

For the Peanut Sesame Dipping Sauce:

• 2 tbsp. creamy peanut butter
• 1 tbsp. soy sauce
• 1 tbsp. rice vinegar
• 1 tbsp. brown sugar
• 1 tsp. sesame oil
• about 2 tbsp. water

INSTRUCTIONS:

Make the Vegetable Spring Rolls:

1. Bring a large pot of water to a boil. Add rice noodles and soak according to package directions. Drain into a colander and rinse with cold water. Set Aside.
2. Coat the bottom of a large skillet with 2 tablespoons of vegetable oil and sesame oil, and place over medium heat. When oil is hot, add shiitakes in an even layer. Allow to cook until softened and lightly browned, about 5 minutes. Raise heat to high. Add white parts of scallions, garlic, ginger, cabbage and carrots to skillet. Stir-fry just until cabbage begins to wilt, about 1 minute. Add noodles, soy sauce, rice vinegar, brown sugar and green parts of scallions to skillet. Flip a few times to incorporate and remove from heat.
3. Preheat oven to 450°. Line a baking sheet with parchment and brush lightly with vegetable oil.
4. Transfer cabbage mixture to a mesh strainer or a plate lined with a few layers of paper towel to drain.
5. Fill a small bowl with water. Place a spring roll wrapper on work surface at an diagonal, with one of the corners pointing towards you. Scoop up 2-3 tablespoonfuls of cabbage mixture, being careful not to pick up too much liquid. Place mixture in a two inch long strip onto spring roll wrapper, about two inches in from the corner pointing at you, then fold the corner over mixture. Wrap the sides inward over the fold, then roll the filled portion away from you, tucking tightly as you go. Dip your fingers into the water bowl and moisten the corner farthest from you before folding it over the roll to close everything up. Place roll, seam side down, on baking sheet. Repeat until all wrappers and filling are used.
6. Brush rolls with oil. Bake until lightly browned and crispy, 13-15 minutes.

Make the Peanut Sesame Dipping Sauce:

1. While spring rolls bake, whisk all ingredients together in a small bowl, thinning with as much water as is needed to obtain desired consistency.

Source: Connoisseurus Veg

Homemade Chicken And Vegetable Egg Rolls Recipe

INGREDIENTS:

• 1 cup uncooked chicken breast, diced
• 1/2 cup green cabbage
• 2 tablespoons chopped bamboo shoots
• 2 tablespoons green onions, sliced
• 2 tablespoons carrot, shredded
• 1 tablespoon low sodium soy sauce
• 1 tablespoon sugar
• 1 tablespoon cooking sherry
• 1 teaspoon Toasted Sesame Seed Oil
• 1/4 teaspoon chopped Garlic
• 2 teaspoon vegetable oil
• 10 egg roll wraps
• 1 egg
• 2 teaspoon water

INSTRUCTIONS:

1. Pour the oil in the frying pan and add the chicken. Start browning and cooking it.
2. Add the bowl of liquids. Cook until they begin to boil.
3. Once the liquids are boiling, add the veggies. Stir and let them cook until the are limp, but still crunchy.
4. Remove the mix from the skillet to a pan where it can cool down. Let it cool completely before wrapping.
5. Mix the egg and water in a small bowl to make egg wash. Use a pastry brush to brush the wash onto the edges of the egg roll wrapper. Place 2 tablespoons of mix onto the center of the wrap. Spread it out from the center to to about 2" from opposite points.
6. Fold in the sides you spread the mix to. Then fold over the bottom to the top, and roll until the top is together.
7. If any of the edges seem loose, dab them with a little of the egg wash to secure the roll. Do this until all egg rolls are rolled. At this point you can refrigerate the egg rolls until you want to fry them, within 24 hours. If you are refrigerating them, separate them on all sides from one another with wax or parchment paper. If you don't they might stick together and tear.
8. Fry in a fryer or wok at 350 degrees until golden brown. You can also fry in a frying pan with oil, just remember to keep turning them so they do not burn. Fry for about 3 minutes each, and drain on paper towels.
9. Serve with sweet and sour sauce, mustard sauce, or whatever you like.

Source: The Freshman Cook

Sweet Hot Chili Stir Fry Recipe

INGREDIENTS:

• 2 chicken breasts, fat trimmed, cut into 1/2 inch cubes
• 1/4 cup flour
• 1 tbsp corn starch
• 1/2 cup vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup red onion, diced
• 1/4 cup celery, diced
• 1/2 cup sugar snap peas
• 1/2 red bell pepper, diced
• 1/3 cup broccoli slaw
• 1/4 cup bean sprouts

INSTRUCTIONS:

1. In a gallon sized ziploc bag, combine flour, corn starch, salt, and pepper. Toss the chicken into the bag and shake to coat.
2. Heat the 1/2 cup vegetable oil in a sauce pan. Once hot, add the coated chicken chunks and cook on each side until golden brown. Remove to a paper towel lined plate.
3. While the chicken is cooking, begin sauteing the onion and celery in the olive oil. Once the onion and celery have begun to soften, add the bell pepper and sugar snap peas. After all the veggies have softened up a bit (about 4 minutes), add the slaw, sprouts, cooked chicken, and sweet hot chili sauce.
4. Toss until the veggies and chicken are coated in the sauce and cook just until heated. Serve over rice.

Source: A Duck's Oven

Beef With Tausi, Tofu And Kangkong Recipe

INGREDIENTS:

• 1/2 kilo lean ground beef
• 1 small sachet of black beans 
• 1 can of coconut milk 
• 4 pieces of tofu, diced 
• kangkong leaves, chop the stalks too 
• 1 sachet of seasoning granules 
• dash of pepper 
• 1 tablespoon of white sugar
• canola cooking oil 
• 2 green finger chilies, sliced
• medium onion, chopped 
• garlic

INSTRUCTIONS:

1. Fry the tofu, set aside. 
2. Heat the oil. Saute the garlic and onions. 
3. Add the beef until cooked. 
4. Pour the coconut milk. Add the fried tofu and tausi. 
5. Add the kangkong stems and leaves and finger chilies. 
6. Put seasoning, sugar and dash of pepper. 
7. Let it simmer for 5 minutes. 
8. Serve

Source: Kusinerang Katrina

Lumpiang Ubod Recipe

INGREDIENTS:

Wrappers:

• 3 eggs, beaten
• 2 tablespoons oil
• 1 cup (125 g) cornstarch
• 1/2 teaspoon salt
• 11/2 cups (375 ml) water

Filling:

• 3 tablespoons oil
• 2 cloves garlic, minced
• 1/2 medium onion, diced
• 2 cups heart of palm (about 10 oz/300 g), cut into thin slices, or 2 cups (10 oz/300 g) boiled bamboo shoots, cut into matchsticks
• 8 oz (250 g) fresh shrimp, shelled, deveined and minced
• 8 oz (250 g) boiled pork, cut into thin slices
• 1 cup (4 oz/125 g) very thinly sliced green beans
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 15 lettuce leaves, washed

Sauce:

• 1/4 cup (50 g) brown sugar
• 1 cup (250 ml) Chicken Stock (page 28) or 
• 1/2 teaspoon chicken stock granules mixed with 1 cup (250 ml) hot water
• 11/2 tablespoons soy sauce
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon cornstarch
• 1/2 cup (3 oz/90 g) crushed peanuts, to garnish

INSTRUCTIONS:

1. To make the Wrappers, whisk the eggs into the oil. Then add the cornstarch and salt, and whisk until well dissolved. Add the water to form a smooth batter.
2. Ladle about 3 tablespoons of the batter onto a heated skillet and tilt the skillet so the batter forms a thin, even layer. Cook for 1 minute, then flip the Wrapper over and cook on the other side for another minute. Set the Wrapper aside. Repeat to make 14 more Wrappers or until the batter is used up.
3. To make the Filling, heat the oil in a saucepan and stir-fry the garlic until golden brown, then add the onion and stir-fry until translucent. Add the heart of palm or bamboo shoots and cook over medium heat until tender, about 5 minutes. Add the shrimp and pork, and cook until the shrimp turn pink. Add the green beans and simmer for 3 minutes. Season with the salt and pepper and mix well. Remove from the heat and set aside.
4. Combine all the Sauce ingredients, except the peanuts, in a deep saucepan or wok over high heat. Stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and set aside to cool.
5. Lay a Wrapper on a flat surface. Place a lettuce leaf on the Wrapper, so that part of the leaf extends beyond the edge of the Wrapper. Place 3 tablespoons of the Filling at the edge of the Wrapper, then fold one end in and roll it up.
6. Drizzle the Sauce over the spring rolls and sprinkle with the peanuts.

Source: Kusina 101

Lumpiang Hubad Recipe

INGREDIENTS:

• 1/2 lb ground pork
• 2 tbsp peanut oil
• 2 large garlic cloves, slivered
• 3 slices of fresh ginger, slivered
• 2 branches celery, thinly sliced
• 1 sweet potato, thinly sliced
• 1/4 head cabbage, shredded
• 1 cup green beans, thinly sliced
• 1 lb shrimp, shelled and cleaned
• 1/2 cup chicken broth
• Hoisin peanut butter sauce
• Chopped peanuts
• Asian noodles, cooked

INSTRUCTIONS:

1. Cook the pork in the oil until lightly browned. Add the garlic, ginger and celery, stir frying for 1 minute. Add the sweet potato and stir fry for 1 minute. Add the cabbage and green beans and stir fry for 1 minute. Add the shrimp and stir fry for 1-2 minutes. Add the broth, bring to a boil and simmer for 1 minute.
2. Serve with the peanut butter sauce, chopped peanuts and noodles.

Source: Cooking in Sens