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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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3 comments

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
Wrappers
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

Filling
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.

Cooking
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

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“Siopao Business” Negosyong pambahay abot kaya ng Butas na Bulsa August 21, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business, Job Tips, Trabaho para Sa yo.
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1 comment so far

Siopao sa tagalog in English steam bun

Para sa mga siopao lover. Kahapon siomai ngayon siopao nman tayo.

Ewan ko nlang kung di ka pa masingkit nyan, baka madaig mo pa mga chinese sa Ongpin sa paggawa ng chinese food.

Nung bumili nanay ko 15php , sulit naman.

SIOPAO RECIPE – Method #1

Ingredients:

  • 6 cups flour
  • 1 package active dry yeast
  • 1 lb cubed pork loin or chicken thighs
  • 1 cup white sugar
  • 2 teaspoons cooking oil
  • 1 cup lukewarm water
  • 1/2 cup boiling water
  • 6 hard-boiled eggs
  • 2 green onions
  • 4 teaspoons light soy sauce
  • 4 teaspoons brown sugar
  • 4 teaspoons oyster sauce
  • 1 teaspoon cornstarch, dissolved in 2 t. water
  • 2 cloves garlic
  • 3 teaspoons salt
  • 6 teaspoons baking powder

Procedures:

  1. Mix flour, salt and baking powder in a medium bowl, set aside.
  2. In another bowl dissolve yeast in lukewarm water then add 1 cup of the flour mixture.
  3. Mix thoroughly.
  4. Cover with a cloth and let rise 1 hour.
  5. Meanwhile, dissolve the white sugar in the boiling water.
  6. Stir well then let cool to lukewarm.
  7. Pour into the yeast mixture, then add the rest of the prepared flour mixture.
  8. Stir to blend well.
  9. Grease a large bowl.
  10. Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky.
  11. Place ball into bowl, turn once and cover with a damp cloth.
  12. Let rise 2 hours or until doubled.
  13. Meanwhile saute the garlic and onions in a small amount of oil in a wok.
  14. Add meat and stir fry for 1 minute or until meat is no longer pink.
  15. Add soy sauce, oyster sauce and brown sugar.
  16. Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.
  17. Remove from heat and let cool.
  18. Punch down dough and knead on a floured board for 3 to 5 minutes.
  19. Divide dough and roll each half into a 12×2 inch log.
  20. Cut each into 12 pieces, making 24.
  21. Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
  22. Dust with flour if needed to prevent sticking.
  23. Place 1 slice of egg into center of dough round, then 1 T. of filling with sauce.
  24. Gather sides of round, pinch together and twist.
  25. Place pinched side down on parchment paper and place in steamer.
  26. Repeat until done.
  27. Cover with a damp cloth and let rise for 1 hour.
  28. Steam Siopao for 20 minutes.
  29. You can freeze cooked Siopao, simply re-steam for 10 minutes.

source : http://www.mixph.com/2006/06/how-to-make-siopao.html

Image : http://www.stii.dost.gov.ph/tekno/tekno_pics/siopao.jpg