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Lumpiang Togue Recipe

How to cook Lumpiang Togue

Cooking a delectable dish doesn’t always have to be difficult, sometimes it only requires a little time to make. Like in this dish that we are going to prepare, it is the Lumpiang Togue Recipe – such an easy dish with just a simple procedure to follow. This is made of mung bean sprouts as the main ingredient which is known here in the Philippines as “Togue”, wrapped in a spring roll along with other veggies such as carrots and cabbage. The combination of vegetables here can be varied as well according to your taste.

Lumpiang Togue is often served as an appetizer or a side dish which is best paired with a dip of spicy vinegar seasoned with onions and whole peppercorn or locally known as “paminta”. In Filipino cuisine, there are other versions in cooking Lumpia recipe, such as Lumpiang Shanghai, Lumpiang Sariwa, Lumpiang Bangus, Chicken Lumpia, Lumpiang Pritong Tokwa, Lumpiang Ubod and the Lumpiang Gulay which is often compared to Lumpiang Togue Recipe since the main ingredient is vegetable, though, in Lumpiang Gulay there are no mung bean sprouts included.

To make Lumpiang Togue fully vegetarian, substitute the meat with mushrooms. You can also replace Togue with shredded cabbage.

Lumpiang Togue Recipe

Lumpiang Togue Ingredients:

  • 1/2 kilo togue (mung bean sprouts)
  • 1/4 kilo lean ground pork or beef
  • 1 medium-sized carrot, julienned
  • 1 teaspoon garlic, minced
  • 1 tablespoon onion, minced
  • 2 tablespoons fish sauce
  • 1/8 teaspoon ground black pepper
  • 1 tsp sesame oil
  • Spring roll wrapper
  • 18og Filled Cheese, cut into strips (optional)
  • 3 to 4 cups cooking oil
  • salt to taste

Dipping sauce:

  • 3 Tbsp vinegar
  • 2 Tbsp soy sauce or Fish sauce
  • 1 garlic clove – smashed

Lumpiang Togue ingredients

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Igado Recipe

How to cook Igado

Igado Recipe is an authentic Ilocano delicacy from the northern part of the Philippines. It is made from strips of pork loin meat, pork liver – as the main ingredient and other pig’s innards such as heart, kidney and intestines. It is cooked with soy sauce and vinegar, sautéed with some spices along with carrots, red or green bell pepper, and green peas. Don’t use too much heat when cooking the pork liver because it can be rubbery in texture just put it in a medium low fire to make it tender.

This dish originated during the Spanish era and some say that the name Igado came from the Spanish term “Higado” which means liver.  Igado is like Menudo, ilocano style.

igado recipe

Igado Ingredients:

  • 1/2 kilo pork tenderloin, cut into strips
  • 1/2 kilo Pork liver, cut into strips
  • 1 cups green peas
  • 1 medium-sized carrot, cut into strips
  • 5 pcs garlic cloves, minced
  • 1 medium-sized onion, diced
  • 1 large red bell pepper, cut into strips
  • 5 pieces dried bay leaves
  • 7 tablespoons soy sauce
  • 1/2 cup vinegar
  • 1 cup water
  • 2 tablespoons cooking oil
  • Salt and pepper to taste

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Ginataang Mais Recipe

How to cook Ginataang Mais

It’s rainy season once again, which left you with a choice to stay indoors more often. So instead of getting bored during a rainy day, why not make this as an opportunity to learn to cook a new recipe which is ideal to prepare in this kind of weather.  Now learn how to cook this Ginataang Mais Recipe – it is one of the easiest Filipino desserts and even if you are not that good in the kitchen, you will absolutely can get this done. Preparing this dessert is very simple which only requires a little time to make. This Ginataang Mais Recipe is a satisfying and a comforting snack which is made with glutinous rice, whole corn kernel and coconut milk.

Ginataang Mais is usually served as a merienda or an afternoon snack. Although, it can also be an excellent meal at any time of the day, particularly before doing something which involves a lot of physical activities since it is loaded with carbs that gives you more energy.

ginataang mais

Ginataang Mais Ingredients:

  • 3 cups coconut milk “gata”
  • 1/3 cup glutinous rice “malagkit”, uncooked
  • 1 cup whole kernel sweet corn, drained + extra for topping
  • ½ cup granulated sugar
  • 2 tsp vanilla extract (optional)
  • Evaporated milk to drizzle on top (optional)

ginataang mais ingredient

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