Lumpiang Shanghai

One of my favorite Filipino-styled dishes would be lumpiang shanghai.

As what my sister mildly put it, if there is ever an event, a celebration, party or gathering, you can trust that there would be lumpiang shanghai prepared. Well, at least in my family this is the case.

Before my sister left for Doha, I was able to get her to teach me how to cook lumpiang shanghai (aka Filipino-edited spring rolls). It is by no means the correct version, but you could say this is our style.

I am now bookmarking this here so that I can remember how to cook it later.

Ingredients:
1. Ground pork
2. Carrots
3. Onion
4. Garlic
5. Seasoning
6. Spring roll wrapper

Insructions:
1. Mince carrots, onion, garlic
2. Mix with ground pork
3. Season with salt, pepper, msg, chicken powder
4. Mix well
5. With 1 tbsp per roll, ehrrr.. roll it inside the wrapper
6. Keep refrigerated until you want to cook
7. Deep fry when cooking
8. Drain excess oil

Serve with your favorite sauce!

Brunch at Rekados Filipino Restaubar

Life in Phnom Penh has not been easy for my sister and I, but we are definitely holding on.

After a few weeks of subsiding on a tight budget, we agreed to treat ourselves with Filipino food that can be hard to find in Phnom Penh.

So we headed off to Rekados Filipino Restaubar, which is located right next to the Philippine Embassy.

The food there is okay though a bit higher. Considering the prices would be cheaper if we were back at our country. But then again, this is Cambodia, so the prices are a bit steep. But who cares? We got to eat delicious Filipino food!

My sister immediately went for the Bangusilog, while I went for the Lechon Kawali. *yum*

Bangusilog

Lechon Kawali

Felt so good to be able to eat something familiar.

Overall, I think we paid around $10+.

 

Rekados Filipino Restaubar, Phnom Penh

Sister. Proud to be PINOY!

Rekados Filipino Restaubar

Address: House #5 Street 422 (near the Philippine Embassy), Phnom Penh, Cambodia
Telephone: 089 859 112
Open hours: 8:00 am – 11:00 pm

Tribute to Bulad

Oh, bulad, bulad!
How yummy you are to eat;
For each single meal!

~

The term ‘bulad‘ (or ‘buwad’) is often used by Visayans, which probably gives you an idea as to which part of the Philippines I come from, to refer to salted, dried fish.

I do not have a lot of trivia about bulad, but all I know is that we eat it by the bushels. I kid, I kid! But we do eat it a lot.

If we had our way, we would be eating this for breakfast, lunch, and dinner. Snacks even, if we have champorado and what not.

Unfortunately, dried fish in Cambodia just isn’t the same as the ones we have at home. So we often have to beg somebody who is going home to bring back some dried fish.

Luckily, a family friend of ours went home to Siquijor a couple weeks back. We did not have to beg her this time since she brought us some bulad anyway.

Bulad, suka, sili! Sikwate… sikwate!

Oh happy days.

Unfortunately, a bag of bulad can only last so long. The contents disappeared in less than a week. We tried to scrimp, mind you, but I guess we needed more.

🙂

Have you tried bulad yet?

For the love of adobong baboy

A colleague of mine does not believe that I have cooking capabilities.

Well, I do. However, my capabilities are far from perfect, and in most instances, I dare to improvise. I do love to cook, but this is but a recent interest that I’ve gained.

Call it fortunate, or call it unfortunate, but I grew up not being inclined to cook since my relatives are particular about cooking. So I gave up cooking for our family until I had my own. See, before I left my home in order to get hitched to my husband, my grandmother told me I MUST, I MUST learn how to cook my favorite dishes, especially since my husband’s family would not be cooking for us. LOL

Well, folks, one favorite dish is ADOBO (adobong baboy). I am sure if you’ve met other Filipinos, I think chances are that adobo is among their favorite dishes. I guess it is a Filipino thing? I also read somewhere that adobo is the Filipino National Dish. Whether this is true, or not, I have no idea.