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Fresh Lumpia filipino dish na paborito ng mga foreigner August 25, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business, Trabaho para Sa yo.
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Kumain kami sa Goldilocks ng nanay ko last week ng lumpia, wow ang mahal ng fresh lumpia nila 58 php , parang ginto ang presyo , wala naman laman puro wrapper. Gumawa nalang tayo ng lumpia.

Kung kayo’y nasa abroad at gustong mag pa impress sa mga foreigner, magluto ng lumpia, favorite ata ito ni JLO ( Jennifer lopez), kung ikaw naman ay nasa pinas pwedeng business ito.

How to make Fresh Lumpia
2 large eggs
1-1/4 cups water
1/2 cup cornstarch
1/2 cup flour
1/8 teaspoon salt

About 3 tablespoons cooking oil

1/2 cup julienned onion
1 teaspoon minced garlic
1 boneless, skinless chicken breast half, thinly sliced
1/4 pound medium raw shrimp, shelled, deveined, and halved
1-1/2 cups finely julienned jicama
1/2 small carrot, finely julienned
2 green onions, finely julienned
2 teaspoons oyster-flavored sauce
1 teaspoon Filipino fish sauce (patis)
1/4 teaspoon black pepper

5 tender lettuce leaves

Getting Ready
Prepare wrappers: In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.

Place a nonstick 8-inch omelet pan over medium heat until hot; brush with 1/4 teaspoon oil. Pour 1/4 cup batter into pan; tilt pan so batter covers entire surface. Cook until edge of wrapper is lightly browned and surface looks dry, about 45 seconds. Loosen edge with a spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of pan onto a plate. Repeat to use all batter.

Prepare filling: Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add onion and garlic. Stir-fry for 30 seconds. Add chicken and shrimp; stir-fry for 2 minutes. Remove from pan. Heat 1 tablespoon oil. Add jicama and carrot; stir-fry for 1 minute. Add green onions; cook until vegetables are tender crisp, about 2 minutes. Return chicken mixture to pan; add oyster-flavored sauce, fish sauce, and pepper; cook for 1 minute. Cool.

Cut lettuce in half lengthwise. For each lumpia, place a piece of lettuce on wrapper. Spoon about 1/3 cup filling into center of wrapper. Fold bottom third of wrapper over filling, then fold in sides.

Serve with garlic dipping sauce or a mixture of hoisin sauce and soy sauce.

Recipe Source: http://www.globalgourmet.com


Home made “Fishball” siguradong malinis August 25, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business, Trabaho para Sa yo.
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Hindi ka ba kumbensido na malinis ang mga fishball na nabibili sa grocery at sa nga food cart? Pwes dapat gumawa k nalang ng sariling mong fishball.

Mura na ,sigurado pang malinis, pwede pang gawing negosyo.



  • 2 carrots
  • 2 potatoes
  • 1 head garlic
  • 2 eggs
  • 3/4-1 1/4 cups cornstarch
  • ginger, pepper, salt,
  • 1 kilo fish (lapu-lapu, talakitok, apahap, maya-maya, or carp)
  • vetsin and soysauce


  • Kitchen knife
  • Measuring cups
  • Chopping board
  • Strainer
  • Ladle
  • Frying pan
  • Kettle
  • Stove
  • Jars/bottles


  1. Boil fish for 3-5 minutes in water with ginger.
  2. Strain and put in a container. Remove the heads entrails, skin and bones. Flake the fish.
  3. Peel and chop the carrots, onions, garlic and potatoes. Mix and combine with the fish flakes.
  4. Grind. Add the eggs, salt, pepper, vetsin and cornstarch.
  5. Mash and form into balls.
  6. Boil fish stock. Drop fish ball one by one into the boiling fish stock. Drain.
  7. Deep fry in hot oil.
  8. Store in sterilized bottles, add 2% brine solution (1 tsp. salt for every 4 cups water).
  9. Cover and boil for 11/2 hours.
  10. Store for 12 days.

Red Sweet and Sour Fish Ball Sauce


  • 1/2 Cup Vinegar
  • 1/2 Cup White sugar
  • 1 tablespoon Catsup, to color
  • 1 tablespoon Cornstarch


  1. Pour Vinegar into pan, dissolve sugar, low-medium heat.
  2. Dissolve catsup in 1/4-cup water, then mix with vinegar and sugar in pan. Slowly simmer.
  3. Dissolve cornstarch in 1/4-cup water, then add to mixture, stir.
  4. Turn to high heat for 10secs or until consistency is just right, add grounded pepper(optional).

Brown Fish Ball Sauce

  1. Same procedure just add Sprite or 7 Up to vinegar and sugar mixture (according to taste) some fish ball vendors use Royal or Orange Soda.
  2. For the color and consistency, substitute catsup with soy sauce and cornstarch with flour.
  3. Note: Corn Starch makes a clear sauce, Flour makes a merky looking sauce, no difference in developing consistency.

Source recipe:http://www.mixph.com

How to Make “Pizza Roll” pang tinda sa mga kaofficemate August 23, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business, Trabaho para Sa yo.
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Yung sister ko lagi bumibili nito, okay naman sya, ang benta is 150 per box, marami naman laman yung box. Sulit, small pizza on a box and dating.


1 roll frozen yeast bread dough
1 pkg. pepperoni
1 jar pizza sauce
1/2 lb. ground beef
1 med. bell pepper
1 sm. onion
1 c. grated cheddar cheese
1 c. Mozzarella cheese
Optional mushrooms, olives, jalapeno peppers

Thaw dough, cut in half (makes two). Roll dough using flour, 12 inch square. Cook ground beef, drain off fat. Add onion chopped pepper. Heat until these are tender. Spread 1/2 cup pizza sauce onto dough, add meat mixture. Place pepperoni on top of meat, spread grated cheeses. Fold dough over and lap sides, dampen fingertips and run over edges. Place roll on greased cookie sheet or pizza pan. Bake at 350 degrees, fill golden brown.

Source recipe: http://www.cooks.com

Sago’t Gulaman Business Sagot sa uhaw ng Pinoy August 22, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business, Trabaho para Sa yo.
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Nakakauhaw ba ang mga food recipe dito sa auxbreak.wordpress.com, uminom muna tyo ng “sagot gulaman”.


3 cups sugar
3 cups water
boiled sago
cooked gulaman, cubed
crushed ice


1. Caramelized sugar in a saucepan. When melted, pour in the water.
Continue cooking until the sugar is completely dissolved. Cool completely.
2. Add some of the cooled arnibal or syrup to the sago to sweeten it.
3. In a glass, put some sago and gulaman. Add enough arnibal to sweeten.
Fill with ice or add ice-cold water.
4. To Cook sago: Boil water in a saucepan. Add in uncooked sago.
Stir to prevent sticking. Cook until transparent. Drain then rinse.

Di ba ang dali. Mabebenta mo to ng 5 pesos isang baso.

Image from : http://images.dancefreak12.multiply.com/

Food recipe source: http://www.seasite.niu.edu