PinoyRecipe.Net

Indian Sambar is essentially a pea and vegetable stew or chowder based on a broth made with tamarind and toovar dal, and is very popular in the cooking of southern regions of India especially Tamil Nadu.

The toovar dal are cooked until they are crumbling. Tamarind pulp is soaked in water to extract the flavour and then discarded. A mixture of ground spices known as sambar powder (which contains roasted coriander seeds, chillies, lentils, and other spices) and tamarind are added to the dal. Vegetables and spices such as turmeric and chilli powder are also added. The dal and vegetable stew is heated until the vegetables cook. A wide variety of vegetables may be added to sambar.

Typical vegetables include okra, drumstick, carrot, radish, pumpkin, potatoes, tomatoes, brinjal and whole or halved shallots or onions, but many different vegetables may be used with adequate results. Typically sambar will contain one or several seasonal vegetables as the main vegetables in the soup.

(more…)

Related Recipes

• Sinigang na Hipon Recipe (Pinoy Style Shrimp in Sour Soup) (3)
• Pakbet or Pinakbet Recipe (0)
• Indian Spicy Tomato Soup (0)

Popiah is a Hokkien / Chaozhou-style fresh spring roll common in Singapore, Malaysia and Taiwan.

A popiah “skin” is a thin paper-like crepe or pancake made from wheat flour (rice flour is sometimes used) which is covered with a sweet sauce, often hoisin sauce, and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried jicama (known locally as bangkuang), which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, thinly sliced fried tofu, chopped peanuts or peanut powder and shredded omelette. Some hawkers, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried.

In Singapore there are “popiah parties,” where the ingredients are laid out and guests make their own popiah with proportions of ingredients to their own personal liking.

Similar foods in other cuisines include the (Filipino) variant referred to as Lumpiang Sariwa.

Serves 4
Preparation time: 50 mins
Cooking time: 50 mins

(more…)

Related Recipes

• Thai Tomato and Green Bean Salad Recipe (0)
• Pakbet or Pinakbet Recipe (0)
• Lumpiang Ubod Recipe (0)

Chicken Empanada is a favorite snack and party fare that I can serve hot or cold. I always thought making empanada was difficult but after baking Apple Pie, Empanada is a breeze. Here is an easy empanada recipe that uses baking.

Makes 20 puffs Preparation time: 1 hour Cooking time: 20 mins

Crust

• 300 g (2 1/2 cups) flour, plus extra for dusting
• 3 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 65 g (1/3 cup) chilled solid vegetable shortening
• 125 g(1/2 cup) butter
• 6-7 tablespoons iced water
• 1 egg, lightly beaten
• 1 tablespoon water

(more…)

Related Recipes

• Thai Tomato and Green Bean Salad Recipe (0)
• Lumpiang Ubod Recipe (0)
• Veggie Tempura Recipe (0)

Picadillo is a dish mainly consisting of ground beef typically found in Cuba, Mexico, and other Latin American countries. In Mexico it is sometimes used as a filling, such as for tacos, and can be mixed with vegetables. It can also be prepared as a type of stew. In most other Latin American countries it consists of a common table from where people pick small beef pieces or other food such as french fries. The name comes from the Spanish word, “picar” which means “to mince” or “to chop”.

Picadillo is a traditional dish in many Latin American countries; it’s made with ground meat, tomatoes, and regional ingredients. The Cuban version includes olives and on occasion capers, omits chili powder, and is usually served with black beans and rice.

In the Philippines, picadillo is traditionally made with beef and either potatoes or chayote.

Estimated cooking time: 50 minutes

• 2 tablespoons oil 1 small onion, chopped
  
• 3/4 kg (1 1/2 lb) minced beef
• 1 1/2 liters ( 6 cups) beef stock or water

(more…)

Related Recipes

• Pakbet or Pinakbet Recipe (0)
• Kare Kare Recipe (3)
• Kalderetang Baka Recipe (Beef Kaldereta) (11)